Low-fat germinated brown rice fresh and wet vermicelli roast sausage and preparation method thereof

Abstract

The invention discloses a low-fat germinated brown rice fresh and wet vermicelli roasted sausage and a preparation method thereof. The preparation method comprises the following steps: preparing germinated brown rice fresh and wet vermicelli, treating and pickling raw material meat, performing a staged stirring process, and performing gradient hot processing flow of precise control. Germinated brown rice powder and potato starch are combined, tamarind gum, curdlan and trehalose are added to prepare boiling-resistant anti-aging vermicelli, part of fat is replaced with the vermicelli, and the low-fat and high-dietary-fiber roast sausages are prepared, have the advantages of being high in water retention rate, low in cooking loss, excellent in texture and the like, are high in production efficiency and low in cost, and are suitable for large-scale production. Industrial production is easy, and the requirements of modern consumers on healthy food are met.

Description

Technical Field

[0001] The present application relates to the technical field of meat product processing, and in particular to a low-fat sprouted brown rice fresh wet vermicelli grilled sausage and a preparation method thereof. Background Art

[0002] Brown rice is the whole grain of rice after the husking is completed. It is composed of endosperm, germ, and bran. Brown rice is rich in dietary fiber, biotin, vitamins, minerals and other nutrients, and has higher nutritional value than polished rice.

[0003] Sprouted brown rice is a brown rice product that is made by culturing brown rice or rice grains under certain process conditions. After germination and drying, the proteases and other components contained in the rice are activated and released. The rice contains young sprouts and endosperm with bran layer. Sprouted brown rice has a unique fragrance, which can effectively improve the edibility of brown rice food. At the same time, during the germination process, the enzyme system stored in the dry grains of brown rice in a dormant state is activated and transformed from a bound state to a free state. Under the action of these enzymes, macromolecules such as protein and starch in brown rice are broken down into small molecules that are easy to digest and absorb. At the same time, the content of bioactive substances such as GABA, inositol hexaphosphate, lysine, oryzanol, and glutathione in brown rice is significantly increased, greatly improving the nutritional value of the original brown rice.

[0004] Fresh wet potato vermicelli is one of the typical representative products of potato convenient staple food. It requires low energy consumption for processing, has a smooth taste and is easy to eat, and is deeply loved by consumers. Due to the characteristics of its processing raw material potato starch, this type of product has always had quality problems such as rapid aging and hardening during the storage period, high rate of broken strips, and high rate of soup; and the main raw material is starch polysaccharide, which cannot meet people's demand for nutritious and healthy food under the background of Healthy China. Therefore, adding sprouted brown rice flour to fresh wet potato vermicelli not only improves the quality problems of fresh wet potato vermicelli, but also increases the nutritional value of fresh wet potato vermicelli.

[0005] Grilled sausage products are a common low-temperature meat product with high nutritional value, convenient consumption, unique flavor, firm and elastic meat, and occupy an important position in the field of snack foods and fast food. In order to ensure good taste, juiciness and flavor, traditional grilled sausages often add a high proportion of fat, resulting in high fat and low dietary fiber products, which do not meet the needs of modern healthy diets. On the other hand, the development of low-temperature low-fat sausage meat products with fresh wet potato vermicelli as one of the main ingredients promotes the transformation and upgrading of potato vermicelli and meat product processing companies. Summary of the invention

[0006] The present invention mainly aims at the problems of high fat content, easy aging and single nutrition of traditional grilled sausages, and provides a low-fat sprouted brown rice fresh wet vermicelli grilled sausage and a preparation method thereof. The present invention combines sprouted brown rice powder with potato starch, adds tamarind gum, curdlan, trehalose and salt to develop a nutritious and high-quality sprouted brown rice fresh wet potato vermicelli; and uses sprouted brown rice fresh wet potato vermicelli to replace meat fat to develop a low-fat grilled sausage. The invention explores new ways for the deep processing and utilization of brown rice resources and the development of low-fat grilled sausage products.

[0007] The purpose of the present invention is mainly achieved through the following solutions: On the one hand, the present application provides a method for preparing low-fat sprouted brown rice fresh wet vermicelli sausage, comprising the following steps: S1. Preparation of fresh wet vermicelli of germinated brown rice: a. Weigh the following raw materials by mass percentage: 65-90% potato starch, 10-35% germinated brown rice flour, 0.2-0.8% tamarind gum, 0.2-0.8% curdlan, 0.2-0.5% trehalose, 0-1% salt, and 56-64% water, wherein the percentages of potato starch, germinated brown rice flour, tamarind gum, curdlan, trehalose, salt, and water are all calculated based on the total weight of potato starch and germinated brown rice flour as 100%; b. Thicken 20-40% of the total mixed powder with hot water to form a transparent paste, and mix the remaining mixed powder with the paste to form a smooth dough; c. Squeeze the dough into boiling water through an extruder to gelatinize it, and cut into cubes after cooling; S2, preparing low-fat sprouted brown rice fresh wet vermicelli sausage: a. Raw meat processing: Select lean pork and fat, mince into 6-10mm particles; b. Marinating: add salt and compound phosphate to the minced raw meat and marinate at 0-4℃ for 24-48 hours; c. Stirring: Add the auxiliary materials and ice water in three stages for stirring. In the third stage, add the cut sprouted brown rice fresh wet vermicelli and stir and mix; d. Filling: Fill the mixed raw materials into collagen casing; e. Hanging rod: hang the semi-finished sausage bodies that meet the process requirements on the sausage hanging cart, and cut off the excess casings at both ends of the sausage bodies; f. Thermal processing: using a fully automatic fumigation furnace, the process parameters are 55-65℃ drying for 35-45 minutes, 80-90℃ steaming for 30-40 minutes, exhaust for 2-4 minutes; g. Storage: Vacuum pack and store at -18℃.

[0008] Preferably, the potato starch is tapioca starch or potato starch or a mixture thereof.

[0009] Preferably, in step S1, the germinated brown rice fresh wet vermicelli is diced into cylindrical shapes with a length of 0.4-0.6 cm.

[0010] Preferably, in step S2, the grilled sausage raw materials are as follows by mass percentage: 70% lean pork, 10-30% fresh wet vermicelli of germinated brown rice, and 0-20% fat, wherein the percentages of lean pork, fat and fresh wet vermicelli of germinated brown rice are calculated based on the total weight of the raw meat and vermicelli as 100%.

[0011] Preferably, the auxiliary materials also include monosodium glutamate, white sugar, I+G, sodium isoVC, red yeast rice, white pepper powder, ice water and starch, wherein the auxiliary materials are 2% by mass of salt, 7% by mass of sugar, 0.3% by mass of monosodium glutamate, 0.4% by mass of complex phosphate, 0.04% by mass of I+G, 0.15% by mass of sodium isoVC, 0.015% by mass of red yeast rice, 0.2% by mass of white pepper powder, 30% by mass of ice water and 10% by mass of starch, wherein the percentage of each auxiliary material is calculated based on the total weight of the raw meat and vermicelli as 100%.

[0012] Preferably, in step S2, the stirring step is specifically as follows: a. First, add the marinated raw meat, MSG, sugar, I+G, sodium isoVC, red yeast rice and 1 / 3 ice water into the blender and stir for 4-6 minutes; b. Then add starch, white pepper powder and 1 / 3 ice water and stir for 4-6 minutes; c. Finally, add the chopped sprouted brown rice vermicelli and 1 / 3 of ice water, and stir slowly until evenly mixed.

[0013] Preferably, in step S2, tendons, blood clots and dirt on the surface of the raw meat need to be trimmed before mincing, and the raw meat is cut into strips of 8-12 cm in length and 3-7 cm in width.

[0014] Preferably, in step S2, the temperature of the minced raw meat is no less than 10°C.

[0015] On the other hand, the present application also provides a low-fat sprouted brown rice fresh wet vermicelli grilled sausage, including the low-fat sprouted brown rice fresh wet vermicelli grilled sausage prepared by the above method.

[0016] In summary, compared with the prior art, the present invention has the following beneficial technical effects: (1) The present invention improves the quality of vermicelli. The addition of germinated brown rice flour and natural polysaccharides to fresh wet potato vermicelli improves the boiling resistance, anti-aging properties and chewy and smooth taste of the vermicelli, making it chewier and smoother. (2) The present invention reduces the fat content and uses fresh wet vermicelli of germinated brown rice to replace part of the fat to produce low-fat grilled sausage, which conforms to the trend of modern healthy diet; (3) The present invention improves the water retention of the product. The addition of vermicelli reduces the cooking loss of the grilled sausage, increases the water retention rate of the grilled sausage, and makes it more juicy. (4) The process of the present invention is simple and efficient, the preparation method is simple and efficient, the cost is low, and it is easy to industrialize. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a process flow chart of the present invention; Figure 2 This is a formula diagram of raw and auxiliary materials for grilled sausage in Example 1 of the present invention; Figure 3 This is an application effect diagram of the grilled sausage in Example 1 of the present invention. DETAILED DESCRIPTION

[0018] The technical solution of the present invention is further described in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the implementation of the present invention is not limited to the following embodiments, and any form of modification and / or change made to the present invention will fall within the protection scope of the present invention.

[0019] like Figure 1 As shown, the present invention discloses a technical solution, a method for preparing low-fat sprouted brown rice fresh wet vermicelli sausage, comprising the following steps: S1. Preparation of fresh wet vermicelli of germinated brown rice: a. Weigh the following raw materials by mass percentage: 65-90% potato starch, 10-35% germinated brown rice flour, 0.2-0.8% tamarind gum, 0.2-0.8% curdlan, 0.2-0.5% trehalose, 0-1% salt, and 56-64% water, wherein the percentages of potato starch, germinated brown rice flour, tamarind gum, curdlan, trehalose, salt, and water are all calculated based on the total weight of potato starch and germinated brown rice flour as 100%; b. Thicken 20-40% of the total mixed powder with hot water to form a transparent paste, and mix the remaining mixed powder with the paste to form a smooth dough; c. Squeeze the dough into boiling water through an extruder to gelatinize it, and cut into cubes after cooling; S2, preparing low-fat sprouted brown rice fresh wet vermicelli sausage: a. Raw meat processing: Select lean pork and fat, mince into 6-10mm particles; b. Marinating: add salt and compound phosphate to the minced raw meat and marinate at 0-4℃ for 24-48 hours; c. Stirring: Add the auxiliary materials and ice water in three stages for stirring. In the third stage, add the cut sprouted brown rice fresh wet vermicelli and stir and mix; d. Filling: Fill the mixed raw materials into collagen casing; e. Hanging rod: hang the semi-finished sausage bodies that meet the process requirements on the sausage hanging cart, and cut off the excess casings at both ends of the sausage bodies; f. Thermal processing: using a fully automatic fumigation furnace, the process parameters are 55-65℃ drying for 35-45 minutes, 80-90℃ steaming for 30-40 minutes, exhaust for 2-4 minutes; g. Storage: Vacuum pack and store at -18℃.

[0020] Specifically, the potato starch is cassava starch or potato starch or a mixture thereof, and the mass ratio of the potato starch to the germinated brown rice flour is 9:1-7:3.

[0021] Specifically, in step S1, the fresh wet vermicelli of germinated brown rice is diced into cylindrical shapes with a length of 0.4-0.6 cm.

[0022] Specifically, in step S2, the grilled sausage raw materials are as follows by mass percentage: 70% lean pork, 10-30% fresh wet vermicelli of germinated brown rice, and 0-20% fat, wherein the percentages of lean pork, fat and fresh wet vermicelli of germinated brown rice are calculated based on the total weight of the raw meat and vermicelli as 100%.

[0023] Specifically, in addition to table salt and complex phosphates, auxiliary materials also include MSG, white sugar, I+G, sodium isoVC, monascus red, white pepper powder, ice water and starch, among which the auxiliary materials are 2% by mass of table salt, 7% by mass of white sugar, 0.3% by mass of MSG, 0.4% by mass of complex phosphates, 0.04% by mass of I+G, 0.15% by mass of sodium isoVC, 0.015% by mass of monascus red, 0.2% by mass of white pepper powder, 30% by mass of ice water and 10% by mass of starch, and the percentage of each auxiliary material is calculated based on the total weight of the raw meat and vermicelli as 100%.

[0024] Specifically, in step S2, the stirring step is as follows: a. First, add the marinated raw meat, MSG, sugar, I+G, sodium isoVC, red yeast rice and 1 / 3 ice water into the blender and stir for 4-6 minutes; b. Then add starch, white pepper powder and 1 / 3 ice water and stir for 4-6 minutes; c. Finally, add the chopped sprouted brown rice vermicelli and 1 / 3 of ice water, and stir slowly until evenly mixed.

[0025] Specifically, in step S2, before the raw meat is minced, tendons, blood clots and dirt on the surface of the raw meat need to be trimmed, and the raw meat is cut into strips of 8-12 cm in length and 3-7 cm in width.

[0026] Specifically, in step S2, the temperature of the minced raw meat is not less than 10°C.

[0027] The invention also discloses another technical scheme, which is a low-fat sprouted brown rice fresh wet vermicelli grilled sausage, which is prepared by the above preparation method.

[0028] The technical solution of the present invention is further described in detail below through specific embodiments: Embodiment 1: A method for preparing low-fat sprouted brown rice fresh wet vermicelli sausage, such as Figure 2 As shown, the following steps are included: S1. Preparation of fresh wet vermicelli of germinated brown rice: a. Weigh the following raw materials by mass percentage: 80% potato starch, 20% germinated brown rice flour, 0.6% tamarind gum, 0.6% curdlan gum, 0.3% trehalose and 0.8% salt and mix them, wherein the percentages of potato starch, germinated brown rice flour, tamarind gum, curdlan gum, trehalose, salt and water are all calculated based on the total weight of potato starch and germinated brown rice flour as 100%; b. Thicken 30% of the total weight of the mixed powder with hot water to form a transparent paste. The amount of water used for thickening is 60% of the total weight of the mixed powder. The temperature of the water used for thickening is 98°C. Stir continuously during thickening until the paste becomes transparent and viscous. Finally, mix the remaining mixed powder with the thickened paste to form a smooth dough. c. Put the dough into the vermicelli extruder, keep it at a certain distance from the cooking pot, squeeze the vermicelli into the boiling pot for gelatinization, wait for all the vermicelli to float up, take them out, put them in cold water for cooling and aging, take them out and drain them, cut them into 0.5cm long cylinders for later use; S2, preparing low-fat sprouted brown rice fresh wet vermicelli sausage: Weigh the following raw materials and auxiliary materials by mass percentage: 70% lean pork, 10% fresh wet vermicelli of germinated brown rice, 20% fat, 2% salt, 7% white sugar, 0.3% monosodium glutamate, 0.4% composite phosphate, 0.04% I+G:, 0.15% sodium isoVC, 0.015% red yeast rice, 0.2% white pepper powder, 30% ice water, and 10% starch, wherein the percentages of lean pork, fat, fresh wet vermicelli of germinated brown rice and various auxiliary materials are all based on the total weight of raw meat and vermicelli as 100%; a. Raw meat processing: Select lean pork and fat that have passed sanitary inspection and are of good quality, with 70% lean pork and 20% fat pork, trim the tendons, blood stasis and dirt on the surface of the raw meat, and cut the meat into strips of 10cm in length and 5cm in width. Grind the cut lean pork and fat pork into particles with a diameter of 8mm in a meat grinder, and control the temperature of the whole grinding process within 10℃; b. Marinating: Add 2% salt and 0.4% compound phosphate to the minced raw meat and marinate in a cold room at 0-4℃ for 24-48 hours; c. Stirring: Add the auxiliary materials and ice water in three stages for stirring, as follows: first, add the marinated raw meat, monosodium glutamate, sugar, I+G, sodium isoVC, red yeast rice and 1 / 3 ice water into the mixer and stir for 5 minutes; secondly, add starch, white pepper powder and 1 / 3 ice water and stir for 5 minutes; finally, add the cut sprouted brown rice fresh wet vermicelli and the remaining 1 / 3 ice water. In order to ensure the integrity of the sprouted brown rice fresh wet vermicelli particles, stir slowly, stir evenly, take out and fill. The stirring parameters of the final stage are provided below. The stirring speed is controlled at 50-80 rpm and the stirring time is not more than 3 minutes, but it is not limited to the above parameters. It is preferable to keep the sprouted brown rice fresh wet vermicelli particles intact; d. Filling: Fill the mixed raw materials into collagen casings with a diameter of 27 mm; e. Hanging rod: hang the semi-finished sausage bodies that meet the process requirements on the sausage hanging cart, and cut off the excess casings at both ends of the sausage bodies with scissors; f. Thermal processing: using a fully automatic fumigation furnace, the process parameters are: furnace temperature 60℃, drying 40min; furnace temperature 85℃, steaming 35min; exhaust 3min; g. Storage: Vacuum pack and freeze at -18℃.

[0029] Embodiment 2: A method for preparing low-fat germinated brown rice fresh wet vermicelli grilled sausage comprises the following steps: S1. Preparation of fresh wet vermicelli of germinated brown rice: a. Weigh the following raw materials by mass percentage: 80% potato starch, 20% germinated brown rice flour, 0.6% tamarind gum, 0.6% curdlan gum, 0.3% trehalose and 0.8% salt and mix them, wherein the percentages of potato starch, germinated brown rice flour, tamarind gum, curdlan gum, trehalose, salt and water are all calculated based on the total weight of potato starch and germinated brown rice flour as 100%; b. Thicken 30% of the total weight of the mixed powder with hot water to form a transparent paste. The amount of water used for thickening is 60% of the total weight of the mixed powder. The temperature of the water used for thickening is 98°C. Stir continuously during thickening until the paste becomes transparent and viscous. Finally, mix the remaining mixed powder with the thickened paste to form a smooth dough. c. Put the dough into the vermicelli extruder, keep it at a certain distance from the cooking pot, squeeze the vermicelli into the boiling pot for gelatinization, wait for all the vermicelli to float up, take them out, put them in cold water for cooling and aging, take them out and drain them, cut them into 0.5cm long cylinders for later use; S2, preparing low-fat sprouted brown rice fresh wet vermicelli sausage: Weigh the following raw materials and auxiliary materials by mass percentage: 70% lean pork, 20% fresh wet vermicelli of germinated brown rice, 10% fat, 2% salt, 7% white sugar, 0.3% monosodium glutamate, 0.4% composite phosphate, 0.04% I+G:, 0.15% sodium isoVC, 0.015% red yeast rice, 0.2% white pepper powder, 30% ice water, and 10% starch, wherein the percentages of lean pork, fat, fresh wet vermicelli of germinated brown rice and various auxiliary materials are all based on the total weight of raw meat and vermicelli as 100%; a. Raw meat processing: Select lean pork and fat that have passed sanitary inspection and are of good quality, with 70% lean pork and 20% fat pork, trim the tendons, blood stasis and dirt on the surface of the raw meat, and cut the meat into strips of 10cm in length and 5cm in width. Grind the cut lean pork and fat pork into particles with a diameter of 8mm in a meat grinder, and control the temperature of the whole grinding process within 10℃; b. Marinating: Add 2% salt and 0.4% compound phosphate to the minced raw meat and marinate in a cold room at 0-4℃ for 24-48 hours; c. Stirring: Add the auxiliary materials and ice water in three stages for stirring, as follows: first, add the marinated raw meat, monosodium glutamate, sugar, I+G, sodium isoVC, red yeast rice and 1 / 3 ice water into the mixer and stir for 5 minutes; secondly, add starch, white pepper powder and 1 / 3 ice water and stir for 5 minutes; finally, add the cut sprouted brown rice fresh wet vermicelli and the remaining 1 / 3 ice water. In order to ensure the integrity of the sprouted brown rice fresh wet vermicelli particles, stir slowly, stir evenly, take out and fill. The stirring parameters of the final stage are provided below. The stirring speed is controlled at 50-80 rpm and the stirring time is not more than 3 minutes, but it is not limited to the above parameters. It is preferable to keep the sprouted brown rice fresh wet vermicelli particles intact; d. Filling: Fill the mixed raw materials into collagen casings with a diameter of 27 mm; e. Hanging rod: hang the semi-finished sausage bodies that meet the process requirements on the sausage hanging cart, and cut off the excess casings at both ends of the sausage bodies with scissors; f. Thermal processing: using a fully automatic fumigation furnace, the process parameters are: furnace temperature 60℃, drying 40min; furnace temperature 85℃, steaming 35min; exhaust 3min; g. Storage: Vacuum pack and freeze at -18℃.

[0030] The following is the test of the grilled sausage obtained by the preparation method in Example 1: Texture index: After the sausage was cooled to room temperature after being steamed, it was cut into cylinders with a height of 2.0 cm. The hardness, chewiness, elasticity, resilience, adhesion and cohesion were measured by physical property test. The parameter settings were: pre-test speed 2.0 mm / s, test speed 1.0 mm / s, side-to-back speed 1.0 mm / s, interval time 5.0 s, target mode: deformation (unit: %), target value 70, contact point type: pressure (unit gf), contact point value 10, probe model P / 75; 4 parallel samples were tested in each group and the average value was taken.

[0031] Water retention index: Determination of cooking loss of grilled sausage: weigh the initial mass of the grilled sausage after stuffing, record it as M1, cool it in a 4℃ environment for 24h after cooking, dry the surface moisture, weigh the mass of the grilled sausage again, record it as M2, and the cooking loss formula is as follows: Cooking loss (%) = (M1-M2) / M1×100%; Determination of water holding capacity of sausage: weigh W1 sausage, wrap it with filter paper and place it in a 10mL centrifuge tube. Centrifuge at 4℃ and 12,000g for 30min. Remove the filter paper and weigh W2. The water holding capacity formula is as follows: Water holding rate (%) = W2 / W1×100%.

[0032] like Figure 3 As shown, this is the application effect of the grilled sausage in Example 1. It can be seen that the replacement of part of the fat with fresh wet potato vermicelli has a great influence on the texture characteristics of the grilled sausage, greatly improves the chewiness and cohesiveness, and brings consumers a better taste experience; at the same time, the addition of fresh wet potato vermicelli reduces the cooking loss of the grilled sausage, increases the water holding rate of the grilled sausage, and makes the grilled sausage more advantageous in quality and nutrition.

[0033] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing low-fat germinated brown rice fresh wet vermicelli sausage, characterized in that: The following steps are involved: S1. Preparation of fresh wet vermicelli of germinated brown rice: a. Weigh the following raw materials by mass percentage: 65-90% potato starch, 10-35% germinated brown rice flour, 0.2-0.8% tamarind gum, 0.2-0.8% curdlan, 0.2-0.5% trehalose, 0-1% salt, and 56-64% water, wherein the percentages of potato starch, germinated brown rice flour, tamarind gum, curdlan, trehalose, salt, and water are all calculated based on the total weight of potato starch and germinated brown rice flour as 100%; b. Thicken 20-40% of the total mixed powder with hot water to form a transparent paste, and mix the remaining mixed powder with the paste to form a smooth dough; c. Squeeze the dough into boiling water through an extruder to gelatinize it, and cut into cubes after cooling; S2, preparing low-fat sprouted brown rice fresh wet vermicelli sausage: a. Raw meat processing: Select lean pork and fat, mince into 6-10mm particles; b. Marinating: add salt and compound phosphate to the minced raw meat and marinate at 0-4℃ for 24-48 hours; c. Stirring: Add the auxiliary materials and ice water in three stages for stirring. In the third stage, add the cut sprouted brown rice fresh wet vermicelli and stir and mix; d. Filling: Fill the mixed raw materials into collagen casing; e. Hanging rod: hang the semi-finished sausage bodies that meet the process requirements on the sausage hanging cart, and cut off the excess casings at both ends of the sausage bodies; f. Thermal processing: using a fully automatic fumigation furnace, the process parameters are 55-65℃ drying for 35-45 minutes, 80-90℃ steaming for 30-40 minutes, exhaust for 2-4 minutes; g. Storage: Vacuum pack and store at -18℃.

2. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli sausage according to claim 1, characterized in that: The potato starch is cassava starch or potato starch or a mixture thereof.

3. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli grilled sausage according to claim 1, characterized in that: In step S1, the fresh wet vermicelli of germinated brown rice is diced into cylindrical shapes with a length of 0.4-0.6 cm.

4. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli sausage according to claim 1, characterized in that: In step S2, the raw materials for grilled sausage are as follows by mass percentage: 70% lean pork, 10-30% fresh wet vermicelli of germinated brown rice, and 0-20% fat, wherein the percentages of lean pork, fat and fresh wet vermicelli of germinated brown rice are calculated based on the total weight of the raw meat and vermicelli as 100%.

5. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli sausage according to claim 4, characterized in that: The auxiliary materials also include monosodium glutamate, white sugar, I+G, sodium isoVC, red yeast rice, white pepper powder, ice water and starch, wherein the auxiliary materials are 2% by mass of salt, 7% by mass of sugar, 0.3% by mass of monosodium glutamate, 0.4% by mass of complex phosphate, 0.04% by mass of I+G, 0.15% by mass of sodium isoVC, 0.015% by mass of red yeast rice, 0.2% by mass of white pepper powder, 30% by mass of ice water and 10% by mass of starch, wherein the percentage of each auxiliary material is calculated based on the total weight of the raw meat and vermicelli as 100%.

6. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli grilled sausage according to claim 5, characterized in that: In step S2, the stirring step is specifically as follows: a. First, add the marinated raw meat, MSG, sugar, I+G, sodium isoVC, red yeast rice and 1 / 3 ice water into the blender and stir for 4-6 minutes; b. Then add starch, white pepper powder and 1 / 3 ice water and stir for 4-6 minutes; c. Finally, add the chopped sprouted brown rice vermicelli and 1 / 3 of ice water, and stir slowly until evenly mixed.

7. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli sausage according to claim 6, characterized in that: In step S2, before the raw meat is minced, tendons, blood clots and dirt on the surface of the raw meat need to be trimmed, and the raw meat is cut into strips of 8-12 cm in length and 3-7 cm in width.

8. The method for preparing a low-fat sprouted brown rice fresh wet vermicelli grilled sausage according to claim 7, characterized in that: In step S2, the temperature of the minced raw meat is not less than 10°C.

9. A low-fat sprouted brown rice fresh wet vermicelli grilled sausage, characterized by: The invention comprises low-fat sprouted brown rice fresh wet vermicelli grilled sausage prepared by the method according to any one of claims 1 to 8.

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