Enzymolysis-treated pilose antler mushroom powder and application thereof
By enzymatic cellulase treatment of deer antler mushroom, the problem of loose sausage caused by insoluble fiber in deer antler mushroom was solved, and better molding effect and texture characteristics were achieved.
Patent Information
- Application Number
- CN202411844528.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-16
- Publication Date
- 2025-03-07
AI Technical Summary
Deer antler mushrooms are rich in dietary fiber, especially insoluble fiber, which is difficult to evenly distribute in the sausage matrix, resulting in loose texture and difficult to form.
By performing cellulase enzymatic pretreatment on the antler mushroom, the dietary fiber is partially decomposed and converted into smaller molecules or soluble ingredients, enhancing the water binding ability and viscosity of the powder.
It improves the molding effect and texture characteristics of the meat sausage, has a tighter structure, reduces the cooking loss rate and centrifugal loss rate, and improves the water-holding properties of the sausage.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to enzymatically treated pilose antler mushroom powder and application thereof. Background Art
[0002] As a precious edible fungus, velvet mushroom plays an important role in traditional Chinese medicine. It is widely used in clinical Chinese medicine and has been proven to have a variety of effects, from enhancing immunity to promoting blood circulation. Velvet mushroom contains high protein and multiple amino acids, as well as vitamins B1, B2, C and PP, and has high nutritional value and special medicinal effects. According to modern scientific research, velvet mushroom contains β-glucan, which has anti-tumor effects when consumed for a long time. At the same time, velvet mushroom has inhibitory activity on angiotensin I converting enzyme and hypotensive effects, and also has medicinal effects such as lowering cholesterol, anti-diabetes, and anti-allergy; therefore, it can be used as a raw material for food processing. However, velvet mushroom is rich in dietary fiber, especially insoluble fiber. During the preparation of edible fungus sausage, it is difficult to evenly distribute it in the sausage matrix, resulting in a loose texture and difficulty in forming.
[0003] Therefore, in the actual production process, how to apply velvet antler mushroom to edible fungus sausages to improve the shortcomings of loose texture and difficulty in forming during preparation is a problem that needs to be solved urgently. Summary of the invention
[0004] The invention aims to provide an enzymatically hydrolyzed pilose antler mushroom powder and an application thereof, and in particular to a pilose antler mushroom sausage and a preparation method thereof.
[0005] In order to achieve the above object, the present invention provides the following technical solutions:
[0006] The present invention provides an enzymatically hydrolyzed pilose antler mushroom powder, and the preparation method of the enzymatically hydrolyzed pilose antler mushroom powder comprises:
[0007] Weigh velvet antler mushroom powder, add distilled water and cellulase in sequence, and incubate in a water bath at 50-55° C. for 1-1.5 h under a reaction condition of pH 5-6. After the reaction is completed, inactivate the enzyme at 95-100° C. for 5-6 min, centrifuge, discard the supernatant, collect the precipitate, and obtain enzymatically hydrolyzed velvet antler mushroom powder.
[0008] Preferably, the solid-liquid ratio of the velvet antler mushroom powder and distilled water is w / v=1:10-20.
[0009] Preferably, the weight ratio of the pilose antler mushroom powder to the cellulase is 15-25:1.
[0010] Preferably, the preparation method of the velvet antler mushroom powder comprises: cutting fresh velvet antler mushroom in half, drying at 50° C. for 12 hours, grinding into powder, and passing through a 100-mesh sieve to obtain velvet antler mushroom powder.
[0011] The invention also provides application of the pilose antler mushroom powder in preparing sausages.
[0012] The present invention also provides a pilose antler mushroom sausage, which comprises 4% to 5% of the pilose antler mushroom powder based on the weight of pig lean meat.
[0013] In the present invention, the sausage also includes 24-26% of pig fat, 0.5-1.5% of salt, 5-7% of cooking wine, 6-8% of starch, and 37-39% of ice water based on the weight of pig lean meat.
[0014] Preferably, the starch is potato starch.
[0015] The present invention also provides a method for preparing the sausage, which comprises:
[0016] Marinate: adding the salt and the cooking wine to the lean pork, mixing evenly, and marinating at a temperature of 2 to 6° C. for 22 to 26 hours to obtain marinated lean pork;
[0017] Chopping and mixing: chopping the pickled lean pork and the pork fat with a meat grinder, putting the minced lean pork into the chopper, adding the minced fat, enzymatically treated pilose antler mushroom powder, starch, and ice water, and chopping and mixing;
[0018] Filling and cooling: After chopping and mixing, fill the sausage and heat it in a water bath at 85-95℃ for 35-45min. After completion, rinse it with tap water and cool it naturally to room temperature.
[0019] Preferably, the chopping order is to first chop the lean meat and 1 / 3 ice water for 3 minutes, then add the minced fat, velvet antler mushroom powder, starch and 1 / 3 ice water for 4 minutes, and finally add 1 / 3 ice water for 2 minutes.
[0020] Compared with the prior art, the present invention has the following beneficial effects:
[0021] The present invention provides an enzymatically treated antler mushroom powder, which can partially decompose dietary fiber by pre-treating the antler mushroom with cellulase enzymatic hydrolysis, converting it into smaller molecules or soluble components, reducing the influence of insoluble fiber, and enhancing the water binding capacity and viscosity of the powder. The antler mushroom powder is used to prepare sausages, thereby improving the molding effect and texture characteristics of the sausages, and the structure of the sausages is more compact. The preparation method of the present invention prepares the antler mushroom sausage by adding the antler mushroom powder treated with cellulase. Compared with the antler mushroom sausage prepared from the antler mushroom powder without enzymatic hydrolysis, the cooking loss rate and the centrifugal loss rate are significantly reduced, and the water retention of the sausage is better.
[0022] The present invention proposes for the first time that enzymatic hydrolysis pretreatment of velvet antler mushroom with cellulose can enhance the water binding capacity and viscosity of velvet antler mushroom powder, reduce the cooking loss rate and centrifugal loss rate, and be used in the preparation of sausages to improve the molding effect and texture characteristics of the sausages. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 The figures are the renderings of sausage slicing and sausage forming of each embodiment and comparative example; wherein, the control group is comparative example 2, in which 0% enzymatically hydrolyzed velvet mushroom powder is added, and the renderings of sausage slicing and sausage forming are prepared; the 3% unenzymatically hydrolyzed velvet mushroom group is comparative example 1, in which 3% unenzymatically hydrolyzed velvet mushroom powder is added, and the renderings of sausage slicing and sausage forming are prepared; the 3% enzymatically hydrolyzed velvet mushroom group is example 2, in which 3% enzymatically hydrolyzed velvet mushroom powder is added, and the renderings of sausage slicing and sausage forming are prepared; the 4% enzymatically hydrolyzed velvet mushroom group is example 3, in which 4% enzymatically hydrolyzed velvet mushroom powder is added, and the renderings of sausage slicing and sausage forming are prepared; the 5% enzymatically hydrolyzed velvet mushroom group is example 4, in which 5% enzymatically hydrolyzed velvet mushroom powder is added, and the renderings of sausage slicing and sausage forming are prepared. DETAILED DESCRIPTION
[0024] The present invention provides an enzymatically hydrolyzed velvet mushroom powder, and the preparation method of the enzymatically hydrolyzed velvet mushroom powder comprises: weighing the velvet mushroom powder, adding distilled water and cellulase in sequence, and bathing at 50-55°C for 1-1.5 hours under the reaction condition of pH 5-6. After the reaction is completed, inactivating the enzyme at 95-100°C for 5-6 minutes, centrifuging, discarding the supernatant, collecting the precipitate, and obtaining the enzymatically hydrolyzed velvet mushroom powder. As an implementable method, the solid-liquid ratio of the velvet mushroom powder and distilled water is w / v (g / mL) = 1:10-20; the weight ratio of the velvet mushroom powder and cellulase is 15-25:1. Preferably, the solid-liquid ratio of the velvet mushroom powder and distilled water is w / v (g / mL) = 1:15; the weight ratio of the velvet mushroom powder and cellulase is 20:1. As an implementable embodiment, the process of the enzymatic hydrolysis reaction is: the reaction pH is 5, the water bath is in a 55°C water bath for 1 hour, and the reaction is shaken every 15 minutes. After the reaction is completed, the enzyme is inactivated at 100°C for 5 to 6 minutes, centrifuged at 8000rpm for 15 minutes, the supernatant is removed, and the precipitate is collected. As an implementable embodiment, the preparation method of the velvet antler mushroom powder includes: cutting the fresh velvet antler mushroom in half, drying at 50°C for 12 hours, grinding into powder, and passing through a 100-mesh sieve to obtain the velvet antler mushroom powder. In the present invention, the cellulase is preferably purchased from Solarbio, item number: C8274.
[0025] The present invention also provides a velvet mushroom sausage, which is composed of the following components: based on the weight of lean pork, 4% to 5% of the velvet mushroom powder, 24 to 26% of pork fat, 0.5 to 1.5% of salt, 5 to 7% of cooking wine, 6 to 8% of starch, and 37 to 39% of ice water are added. Preferably, the starch is potato starch. As an implementable embodiment, the sausage is composed of the following components: based on the weight of lean pork, 4% to 5% of the velvet mushroom powder treated with cellulase, 25% of pork fat, 1% of salt, 6% of cooking wine, 7% of starch, and 38% of ice water are added.
[0026] The present invention also provides a method for preparing the sausage, which comprises:
[0027] Marinate: adding the salt and the cooking wine to the lean pork, mixing evenly, and marinating at a temperature of 2 to 6° C. for 22 to 26 hours to obtain marinated lean pork;
[0028] Chopping and mixing: chopping the pickled lean pork and the pork fat with a meat grinder, putting the minced lean pork into the chopper, adding the minced fat, enzymatically treated pilose antler mushroom powder, starch, and ice water, and chopping and mixing;
[0029] Filling and cooling: After chopping and mixing, fill the sausage and heat it in a water bath at 85-95℃ for 35-45min. After completion, rinse it with tap water and cool it naturally to room temperature.
[0030] As an implementable method, the preparation method includes: marinating: adding salt and cooking wine to the lean pork, mixing evenly, and marinating at a temperature of 4°C for 24 hours; chopping: chopping the lean pork and fat pork after marinating with a meat grinder, then putting the lean pork into a chopper, adding fat, enzymatically treated pilose antler mushroom powder, potato starch, and ice water for chopping; enema and cooling: after chopping, enema, heating in a water bath at 90°C for 40 minutes, passing through tap water after completion, and naturally cooling to room temperature. In the present invention, the chopping order of the chopping is to first chop the lean meat and 1 / 3 ice water, the chopping time is 3 minutes, then add the minced fat, pilose antler mushroom powder, starch and 1 / 3 ice water for chopping, the chopping time is 4 minutes, and finally add 1 / 3 ice water for chopping, the chopping time is 2 minutes. In the present invention, the chopping is high-speed chopping, the chopping knife speed is 2900rpm, and the chopping pot speed is 23rpm.
[0031] The preparation method of the sausage of the present invention further comprises: after the enema and cooling are completed, the plastic casing is peeled off, and then vacuum packaging is performed. As an implementation method, the vacuum packaging is performed using a vacuum packaging machine, and the packaging is stored at 4° C. As an implementation method, during the enema and cooling, the water bath heating is completed and the sausage is quickly rinsed with tap water to facilitate easier peeling of the casing.
[0032] The present invention also provides application of the enzymatically hydrolyzed pilose antler mushroom powder in preparing sausages.
[0033] In order to further illustrate the present invention, the enzymatically hydrolyzed velvet antler mushroom powder and its application provided by the present invention are described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.
[0034] Unless otherwise specified, the experimental methods used in the following examples are all conventional preparation methods; the materials, equipment, etc. used, unless otherwise specified, can be obtained from commercial channels.
[0035] Example 1 Pretreatment of Porcupine
[0036] Enzymatic hydrolysis of velvet mushroom group: velvet mushroom was cut in half, dried in a blast oven at 50℃ for 12h, ground into powder with a grinder, and passed through a 100-mesh sieve. Weigh 20g velvet mushroom powder, add 300mL distilled water, the solid-liquid ratio is 1:15, add 1g cellulase (Solarbio product number: C8274), the reaction pH is 5, and the water bath is in a 55℃ water bath for 1h, shake once every 15min, after the reaction is completed, inactivate the enzyme at 100℃ for 5-6min, centrifuge at 8000rpm for 15min, pour off the supernatant, collect the precipitate for use, and the precipitate is the velvet mushroom powder after enzymatic hydrolysis.
[0037] Non-enzymatically treated velvet antler mushroom group: fresh velvet antler mushroom was cut in half, dried in a forced air oven at 50°C for 12 h, ground into powder using a pulverizer, and passed through a 100-mesh sieve to obtain non-enzymatically treated velvet antler mushroom powder.
[0038] Example 2
[0039] Emulsified sausage with velvet antler mushroom and pork
[0040] 1. Raw materials and their weight
[0041] 500 parts of lean pork (pig hind leg meat), 15 parts of velvet antler mushroom powder obtained after enzymatic hydrolysis in Example 1 (i.e., 3% velvet antler mushroom powder after enzymatic hydrolysis based on the weight of lean pork), 125 parts of pork fat (pig hind leg meat), 5 parts of salt, 30 parts of cooking wine, 35 parts of starch, and 190 parts of ice water.
[0042] 2. Steps for making velvet antler mushroom and pork emulsified sausage:
[0043] Marinating: Separate the fat and lean meat of the pig hind leg to obtain the lean meat and fat meat, and then cut them into pieces. Add 5 parts of salt and 30 parts of cooking wine to 500 parts of lean meat, mix well, and marinate at a temperature of 4°C for 24 hours.
[0044] Chopping: Use a meat grinder to grind the marinated lean pork and pork fat (unmarinated), then put the lean meat into a chopper, add fat, velvet mushroom powder, potato starch, and ice water, and chop for 9 minutes. Chopping order: First chop the lean meat and 1 / 3 ice water for 3 minutes, then add the minced fat, velvet mushroom powder, starch, and 1 / 3 ice water for 4 minutes, and finally add 1 / 3 ice water for 2 minutes. Chopping is high-speed chopping, with the chopping knife speed at 2900rpm and the chopping pot speed at 23rpm.
[0045] Sausage stuffing and cooling: After chopping and mixing, use a sausage stuffer to stuff the sausage. The casing is a plastic casing purchased from the market. Heat it in a water bath at 90°C for 40 minutes. After completion, quickly rinse it with tap water, cool it naturally to room temperature, and peel off the plastic casing.
[0046] Vacuum packaging: Use a vacuum packaging machine to vacuum pack and store at 4°C to obtain the velvet antler mushroom and pork emulsified sausage.
[0047] Comparative Example 1
[0048] The only difference between this comparative example and Example 2 is that among the raw materials and their weight portions, 15 parts of the velvet antler mushroom powder obtained after enzymatic hydrolysis in Example 1 are replaced by 15 parts of the velvet antler mushroom powder that has not been enzymatically hydrolyzed in Example 1 (i.e., 3% of the velvet antler mushroom powder that has not been enzymatically hydrolyzed, based on the weight of lean pork).
[0049] Comparative Example 2
[0050] The difference between this comparative example and Example 2 is that among the raw materials and their weight parts, 0 parts of the enzymatically hydrolyzed velvet antler powder described in Example 1 are used (i.e., based on the weight of the lean pork, 0% enzymatically hydrolyzed velvet antler powder is used).
[0051] Example 3
[0052] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight parts, 15 parts of velvet antler powder obtained after enzymatic hydrolysis in embodiment 1 is changed to 20 parts (i.e., 4% velvet antler powder after enzymatic hydrolysis based on the weight of lean pork).
[0053] Example 4
[0054] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight parts, 15 parts of the velvet antler mushroom powder obtained after enzymatic hydrolysis in embodiment 1 is changed to 25 parts (i.e., 5% roasted velvet antler mushroom powder based on the weight of lean pork).
[0055] Test Case
[0056] 1. Sections of sausages in each treatment group
[0057] The sausages prepared in Examples 2 to 4 and Comparative Examples 1 to 2 were cut open, and the cut surfaces and the cut sausages were photographed. Figure 1 shown.
[0058] Depend on Figure 1 It can be seen that in the process of making velvet antler mushroom pork sausage, it was found that the sausage prepared by adding 3% velvet antler mushroom powder that was not treated with enzymatic hydrolysis (Comparative Example 1) had a poor shaping effect and a loose texture.
[0059] The sausage forming effect of each experimental group (Examples 2 to 4) after enzymatic hydrolysis of velvet antler mushroom is significantly better than that of the experimental group (Comparative Example 1) of velvet antler mushroom without enzymatic hydrolysis. The reason may be that velvet antler mushroom is rich in dietary fiber, especially insoluble fiber. Without enzymatic hydrolysis, these fibers may be difficult to evenly distribute in the sausage matrix, resulting in loose texture and difficulty in forming. Cellulose enzymatic hydrolysis can partially decompose dietary fiber and convert it into smaller molecules or soluble components, which not only reduces the impact of insoluble fiber, but also enhances the water binding capacity and viscosity of the powder, thereby improving the sausage forming effect.
[0060] 2. Determination of cooking loss rate and centrifugal loss rate
[0061] Cooking loss rate: The mass of the sausage is recorded as M1, heated in a water bath at 90℃ for 40min, cooled to room temperature after cooking, wiped the surface moisture and weighed, and the mass is recorded as M2. Each group of samples was measured 3 times and the average value was taken. The cooking loss rate of the sausage is calculated as follows: Cooking loss (%) = [(M1-M2) / M1] × 100
[0062] Centrifugal loss rate: accurately weigh 3g of chopped sausage sample, recorded as m1, wrap it with 3 layers of filter paper, and centrifuge it at (4℃, 8000r / min) for 25min. After the centrifugation, take out the sample and weigh it again, recorded as m2. Each group of samples is measured 3 times and the average value is taken. The calculation formula is as follows:
[0063] WHC(%)=m2 / m1×100
[0064] The results are shown in Table 1:
[0065] Table 1 Results of cooking loss rate and centrifugal loss rate determination
[0066] Group Cooking loss rate Centrifugal loss rate Comparative Example 2 9.19±0.09b 21.91±0.17c Comparative Example 1 0.64±0.02d 28.43±0.22a Example 2 10.5±0.18a 23.19±0.13b Example 3 7.2±0.17c 19.55±0.13d Example 4 7.15±0.07c 19.10±0.11d
[0067] According to the above Table 1, the cooking loss rate and centrifugal loss rate of Comparative Example 2 (the amount of velvet antler mushroom powder added is 0) are 9.19% and 21.91% respectively. After adding 3% of unenzymatically hydrolyzed velvet mushroom (Comparative Example 1), compared with the sausages of Comparative Example 2 and Examples 2 to 4 with enzymatically hydrolyzed velvet mushroom powder added, the cooking loss rate is significantly reduced to 0.64%, and the centrifugal loss rate is significantly increased to 28.43%. In the enzymatic hydrolysis groups of Examples 2 to 4, when the amount of enzymatically hydrolyzed velvet mushroom added is greater than 3%, the cooking loss rate and centrifugal loss rate are significantly reduced compared with the control group; the cooking loss rate of the velvet antler mushroom sausage added with 5% enzymatically hydrolyzed velvet mushroom (Example 4) is the lowest, which is 7.2%, and the centrifugal loss rate is the lowest, which is 19.11%.
[0068] 3. Color difference measurement
[0069] The casings of the sausage samples prepared in the examples and comparative examples were peeled off, and the brightness value (L*), redness value (a*), yellowness value (b*), and whiteness value (W) of the samples were measured using a colorimeter. Each group of samples was measured three times and the average value was taken.
[0070] Table 2 Color difference measurement results of examples and comparative examples
[0071] Group L* a* b* W Comparative Example 2 67.47±0.07a 2.15±0.03d 15.11±0.07c 64.07±0.04a Comparative Example 1 31.07±0.32d 1.96±0.03e 8.58±0.44d 30.51±0.26d Example 2 65.93±0.05b 2.8±0.03c 16.37±0.05b 62.10±0.07b Example 3 64.66±0.36c 3.11±0.02b 16.65±0.02b 60.81±0.33c Example 4 66.23±0.16b 3.34±0.06a 17.23±0.05a 61.94±0.11b
[0072] According to Table 2, with the addition of velvet antler mushroom powder, the L value and W value of the sausage decreased, while the a value and b value increased. Among them, the L value, a value, b value and whiteness value of the sausage added with 3% untreated velvet mushroom group (Comparative Example 1) were the lowest, which were significantly lower than those of the comparative example 2 without adding velvet antler mushroom powder and the enzymatic treatment groups of Examples 2 to 4. When the addition amount of enzymatically treated velvet antler mushroom powder was 4% (Example 3), the L value and W value reached the minimum value compared with the enzymatic treatment group, which were 64.66 and 60.81 respectively. When the addition amount of enzymatically treated velvet antler mushroom powder was 5% (Example 4), the a value was 3.34 at the maximum.
[0073] 4. Texture
[0074] The sausage samples of the embodiment and the comparative example were processed into cylinders with a diameter of 2 cm and a thickness of 1 cm, and texture tests were performed in the TPA mode. The probe model was P / 50, the pre-test speed was 2 mm / s, the test speed was 1 mm / s, the post-test speed was 1 mm / s, the trigger force was 5 g, and each group of samples was tested 3 times.
[0075] Table 3 Texture test results of the embodiments and comparative examples
[0076]
[0077]
[0078] According to Table 3, compared with the addition of 0% velvet antler powder (Comparative Example 2), the sausage with 3% unhydrolyzed velvet antler powder (Comparative Example 1) has the lowest hardness, elasticity, chewiness, cohesiveness and resilience. With the addition of enzymatically hydrolyzed velvet antler powder (Examples 2 to 8), the hardness of the sausage gradually increased; when the addition amount was 5% (Example 4), the hardness of the sausage was 137.37; when the addition amount was 4% (Example 3), the chewiness and cohesiveness of the sausage reached the maximum values, which were 54.47 and 0.56 respectively. From the above, when the addition amount was 3% to 4%, the elasticity of the sausage gradually increased, and when it was greater than 4%, the elasticity decreased.
[0079] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. An enzymatically hydrolyzed velvet antler mushroom powder, characterized in that: The preparation method of the enzymatically treated velvet antler mushroom powder comprises: Weigh velvet antler mushroom powder, add distilled water and cellulase in sequence, and incubate in a water bath at 50-55° C. for 1-1.5 h under a reaction condition of pH 5-6. After the reaction is completed, inactivate the enzyme at 95-100° C. for 5-6 min, centrifuge, discard the supernatant, collect the precipitate, and obtain enzymatically hydrolyzed velvet antler mushroom powder.
2. The velvet antler mushroom powder according to claim 1, characterized in that: The material-liquid ratio of the velvet antler mushroom powder and distilled water is w / v=1:10-20.
3. The velvet antler mushroom powder according to claim 1, characterized in that: The weight ratio of the velvet antler mushroom powder to the cellulase is 15-25:
1.
4. The velvet antler mushroom powder according to claim 1, characterized in that: The preparation method of the velvet antler mushroom powder comprises: cutting fresh velvet antler mushroom into half, drying at 50° C. for 12 hours, grinding into powder, and passing through a 100-mesh sieve to obtain the velvet antler mushroom powder.
5. Use of the velvet antler mushroom powder according to any one of claims 1 to 4 in preparing sausages.
6. A pilose antler mushroom sausage, characterized in that: The sausage comprises 4% to 5% of the pilose antler mushroom powder according to any one of claims 1 to 4, based on the weight of pork lean meat.
7. The sausage according to claim 6, characterized in that: The sausage also includes, based on the weight of pork lean meat, 24-26% pork fat, 0.5-1.5% salt, 5-7% cooking wine, 6-8% starch, and 37-39% ice water.
8. The sausage according to claim 7, characterized in that: The starch is potato starch.
9. The method for preparing sausage according to any one of claims 6 to 8, characterized in that: The preparation method comprises: Marinate: adding the salt and the cooking wine to the lean pork, mixing evenly, and marinating at a temperature of 2 to 6° C. for 22 to 26 hours to obtain marinated lean pork; Chopping and mixing: chopping the pickled lean pork and the pork fat with a meat grinder, putting the minced lean pork into the chopper, adding the minced fat, enzymatically treated pilose antler mushroom powder, starch, and ice water, and chopping and mixing; Filling and cooling: After chopping and mixing, fill the sausage and heat it in a water bath at 85-95℃ for 35-45min. After completion, rinse it with tap water and cool it naturally to room temperature.
10. The preparation method according to claim 9, characterized in that: The chopping order is to first chop the lean meat and 1 / 3 ice water for 3 minutes, then add the minced fat, antler mushroom powder, starch and 1 / 3 ice water and chop for 4 minutes, and finally add 1 / 3 ice water and chop for 2 minutes.