Goose dried sausage and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a dried goose sausage and a preparation method thereof. The preparation method is characterized by solving the problems that the dried meat sausage is single in raw material and poor in preparation method. The preparation method comprises the steps of pretreatment, preparation of mixed seasonings, pretreatment of meat stuffing, preparation of the meat stuffing, preparation of the dried goose meat sausage and air drying of the dried goose meat sausage. The preferable formula is as follows: 1000g of lean goose meat, 50g of goose oil, 10g of Baijiu, 11g of salt, 1.5 g of gourmet powder, 10g of ginger powder, 25g of white granulated sugar, 2.5 g of water, 0.045 g of nitrite, 4.7 g of mixed seasoning and 5g of composite phosphate. The goose jerky sausage product can greatly enrich the variety of jerky sausages, provides more diversified choices for consumers, meets the taste preferences of different consumers, is unique in flavor, fine and smooth in taste and compact in meat quality, and can make up the blank of goose meat products in the market to a great extent.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and particularly relates to a dried goose sausage and a preparation method thereof. Background Art

[0002] In the current food market, there are many types of dried meat sausages, and a wide variety of products fill the shelves. A careful observation shows that these dried meat sausages are mainly made of pork and beef. Pork occupies a large share in the dried meat sausage market due to its wide range of sources and familiar flavor; while beef is rich in protein and has a firm texture, which is favored by fitness enthusiasts and consumers who pursue high-quality meat products. However, goose meat, as a high-protein, low-fat, low-cholesterol high-quality meat, has unique advantages. It is not only nutritious, tender and juicy, and has a delicate taste, but also contains a variety of trace elements and amino acids that are beneficial to the human body. It is a healthy food choice.

[0003] There are relatively few dried sausage products made from goose meat on the market, and their value has not been fully demonstrated. Developing a dried sausage with goose meat as the main raw material is of great significance in many aspects. From a market perspective, this will greatly enrich the types of dried meat sausages, provide consumers with more diverse choices, and meet the taste preferences of different consumers; from a health perspective, as people's health awareness continues to improve, the demand for healthy and special meat products is growing. Goose meat dried sausage fits this trend, which can not only meet consumers' pursuit of deliciousness, but also allow them to consume healthier nutrients while enjoying delicious food. On the other hand, the existing methods for preparing dried meat sausages have certain limitations in many key aspects. .

[0004] In terms of flavor shaping, traditional methods make it difficult to fully explore and display the unique flavor of goose meat, and cannot bring consumers a new taste experience; in terms of shelf life, due to technical limitations, the shelf life of dried meat sausage is relatively short, which is not conducive to the market promotion and sales of the product; in the nutrient retention link, the existing technology is likely to cause the loss of nutrients in goose meat during processing, making it difficult to fully utilize the nutritional advantages of goose meat. Summary of the invention

[0005] The present invention aims to overcome the problem of single raw materials and poor preparation methods of existing dried meat sausages, and carefully create a goose meat dried sausage with unique flavor, high nutrition enrichment and significantly extended shelf life, so as to fill the market gap and meet consumers' pursuit of high-quality meat products. The overall production process specifically includes the following steps:

[0006] 1. Raw materials and auxiliary materials: water, goose meat, goose oil, white wine, salt, MSG, ginger powder, white sugar, drinking water, nitrite, mixed seasoning (cinnamon bark, cardamom, cardamom, pepper, cloves, ginseng, wolfberry and astragalus) and complex phosphate.

[0007] 2. Main operation steps

[0008] (1) Pretreatment: Select fresh goose meat and remove the fascia; place the goose oil at 4℃

[0009] (2) Preparation of mixed seasoning: Based on the results of multiple experiments, the following proportion formula was selected: 130g of Cinnamomum cassia, 130g of Cardamom, 105g of Cardamom, 25g of Zanthoxylum bungeanum, 30g of Clove, 5g of Ginseng, 25g of Lycium barbarum and 25g of Astragalus. Grind the above seasonings into powder and set aside.

[0010] (3) Pre-treatment of meat filling: Cut the cooked goose meat into 1 cm pieces 3 Mix the cut goose meat and goose fat in a ratio of 9:1.

[0011] (4) Preparation of meat filling: Thoroughly mix the meat filling with white wine, salt, MSG, ginger powder, sugar, drinking water, nitrite, mixed seasoning and complex phosphate and set aside.

[0012] (5) Preparation of goose meat dry sausage: Stuff the meat filling into the casing, with a diameter of about 1.2 cm, and tie it with cotton thread every 10 to 15 cm. After all the filling is completed, use a disposable sterile needle to puncture the air bubbles.

[0013] (6) Air-drying of dried goose meat sausage: Dry the dried goose meat sausage in a well-ventilated and sunny place for about 6 days.

[0014] 3. Optimal recipe (500g of meat per group):

[0015] DETAILED DESCRIPTION

[0016] The present invention is further described in detail below in conjunction with specific embodiments, but is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be included in the protection scope of the present invention.

[0017] 1. Preparation of goose meat dry sausage

[0018] (1) Cut the goose lean meat and goose fat into small pieces. Soak the goose meat in clean water for 2 hours to completely remove the blood, then remove and drain. Set aside the pig fat;

[0019] (2) Put the processed goose lean meat and goose fat in a container in a ratio of 9:1, and add liquor, salt, MSG, ginger powder, sugar, drinking water, nitrite, mixed seasoning (cinnamon bark, cardamom, cardamom, pepper, clove, ginseng, wolfberry and astragalus) and composite phosphate in turn, and stir well;

[0020] (3) Slowly stuff the marinated meat into the natural casing, tie it with cotton thread every 10 to 15 cm, and carefully make it into a sausage blank, laying the foundation for subsequent processing and shaping.

[0021] (4) Hang the stuffed sausage in a well-ventilated and sunny place to dry for 1 day, then transfer it to a constant temperature and humidity chamber to continue air-drying for 6 days until the surface of the sausage is dry and elastic, achieving the best taste.

Claims

1. A dried goose sausage and a preparation method thereof, characterized in that: The recipe is: 1000g goose lean meat, 50g goose oil, 10g white wine, 11g salt, 1.5g MSG, 10g ginger powder, 25g white sugar, 2.5g water, 0.045g nitrite, 4.7g mixed seasoning, 5g complex phosphate; The production process is: (1) Pretreatment: Select fresh goose meat and remove the fascia; keep the goose oil at 4°C; (2) Preparation of mixed seasoning: According to the results of multiple experiments, the following proportion formula was selected: 130g of Cinnamomum cassia, 130g of Cardamom, 105g of Cardamom, 25g of Zanthoxylum bungeanum, 30g of Clove, 5g of Ginseng, 25g of Lycium barbarum and 25g of Astragalus. Grind the above seasonings into powder and set aside; (3) Pre-treatment of meat filling: Cut the cooked goose meat into 1 cm pieces 3 Mix the chopped goose meat and goose fat in a ratio of 9:

1. (4) Preparation of meat filling: fully stir the meat filling with liquor, salt, MSG, ginger powder, sugar, drinking water, nitrite, mixed seasoning and composite phosphate, and set aside; (5) Preparation of goose meat dry sausage: Stuff the meat filling into the casing, with a diameter of about 1.2 cm, and tie it with cotton thread every 10 to 15 cm. After all the filling is completed, use a disposable sterile needle to puncture the air bubbles; (6) Air-drying of dried goose meat sausage: Dry the dried goose meat sausage in a well-ventilated and sunny place for about 6 days. Preferred recipe (500g of meat per group):

Images