86 results about "Pork sausage" patented technology

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

The present invention discloses a Guangdong style cured meat and a production process thereof. The production process comprises the following steps: 1) pre-treatment: adopting pork or duck as a raw material, and cutting the pork into pork particles or long strip pork; 2) sousing; 3) filling: filling the soused pork particles in a sausage container to obtain a pork sausage; and 4) drying: feeding the pork sausage, the long strip pork and the whole duck to a hot air drying oven, baking for 10-12 hours at a temperature of 50-52 DEG C, then heating to a temperature of 58-62 DEG C, baking for 25-28 hours, then cooling to a temperature of 45-50 DEG C, baking for 15-20 hours, and removing the materials to obtain the Guangdong style cured meat, wherein the obtained Guangdong style cured meat comprises the Guangdong style dried sausage, the Guangdong style dried meat and the Guangdong style dried duck. The Guangdong style cured meat produced by the process of the present invention has characteristics of stable quality and special flavor.

The invention discloses crystal pork sausage and a preparation method of the crystal pork sausage. The crystal pork sausage takes pork and pig skin as raw materials and ice water, protein powder, carrageenan, edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, sodium tripolyphosphate and monosodium glutamate as auxiliary materials, and is prepared by the following steps of tumbling, salting, filling, smoking, cooking, radiating, packaging and sterilizing. The production process is simple, short in cycle and high in efficiency; the processed crystal pork sausage has the characteristics of ruddy color and luster, outstanding fragrance, compact tissues, good elasticity, semi-transparent tangent plane, rich nutrition and the like.

The invention belongs to the pork sausage technical field, and especially relates to a crystal pork sausage and its making method. The present invention provides the crystal pork sausage with the advantages of good mouthfeel and rich nutrition. According to the invention, the crystal pork sausage takes minced pork and pigskin jelly particles as main materials, an auxiliary material is added to make the crystal pork sausage. The pigskin jelly particles in intestine are in a transparent state, the product possesses the sense characteristics of strong elasticity and diversity, strong chewing sense, unique structure and unique appearance.

The invention discloses flavored tea-pork sausages and processing methods thereof. The flavored tea-pork sausages are processed and made by using pork as a main raw material and using tea liquid, fruit, fermented vegetables, a spice extracting solution and the like as main auxiliary materials. According to different used materials, the invention provides formulas of three different flavors of flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing three types of products, namely a dried flavored tea-pork sausage, a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit and the fermented vegetables in the processing of the sausages, the growth of beneficial microorganisms, such as lactobacilli, can be promoted in the ripening process of the sausages, and the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages. Meanwhile, the sausages can be specially flavored, the greasy feeling of the sausages is reduced, and the nutrients of the sausages are more balanced.

The invention discloses fermented flavored tea-pork sausages and processing methods thereof. Pork is used as a main raw material, tea liquid, fruit and fermented vegetables are used as main auxiliary materials, and the fermented flavored tea-pork sausages are made by fermenting the materials through inoculating a mixed strain consisting of purely cultured lactobacilli, saccharomycetes and micrococci. According to different used materials, the invention provides formulas for three different flavors of fermented flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing two types of products, namely a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit, the fermented vegetables and the fermenting strain in the processing of the sausages, the growth of beneficial microorganisms, such as the lactobacilli and the ripening of the sausages can be promoted in the making process of the sausages, the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages, and the eating safety can be improved. Meanwhile, the sausages can have unique flavors, the nutrients of the sausages are more balanced, and the greasy feeling of the sausages is reduced.

The invention discloses an automatic pork sausage filling machine. The automatic pork sausage filling machine comprises a first casing and a first driving machine; a second casing is arranged at an upper left end of the first casing; supporting rods are connected to both sides of the second casing; a roof plate is arranged above the supporting rods; a hydraulic cylinder is installed above the roofplate at the middle; switching gates are installed both at front sides of the first driving machine and a second driving machine; a movable rod is arranged inside a feeding hopper; a sealing plug isconnected to a lower end of the movable rod; a second material outlet is arranged on the right side of a placing plate; a groove is arranged at a lower right part of the second material outlet, and isformed in advance at an upper right part of the placing plate; and a cutting knife is connected to the interior of a mounting plate. The automatic pork sausage filling machine is capable of cutting pork into pieces in advance so as to effectively avoid blockage inside the machine; moreover, the automatic pork sausage filling machine integrates pork crushing, seasoning stirring and sausage filling, and is capable of adding seasonings at quantitative amounts so as to realizing rapid filling of sausages.

The invention provides Lactobacillus plantarum and application of the same to preparation of a Chinese-style fermented pork sausage. According to the invention, a novel Lactobacillus plantarum strain screened out from food is applied to production of sausages to shorten the fermentation period of the sausages and reduce the oxidation degree of fat and proteins. The novel Lactobacillus plantarum strain is NJAU-01 and has an accession number of CGMCC No. 14194. The fermentation strain has strong antioxidation activity; the produced fermented pork sausage has better quality and antioxidation performance compared with conventional fermented sausages and is short in fermentation period, low in the oxidation degree of fat and substantially reduced in the oxidation degree of proteins; moreover, the fermented pork sausage with a starter has a pH value far lower than the pH values of conventional fermented sausages, so the growth and propagation of harmful bacteria can be effectively inhibited, spoilage and mildew of the fermented pork sausage can be inhibited to a certain extent, the shelf life of the Chinese-style fermented pork sausage is prolonged, and economic loss caused by rapid deterioration of products is reduced for enterprises.

The invention provides a pork sausage tying and cutting device which comprises a once-forming upper / lower mold mechanism 1, a secondary-forming upper / lower mold mechanism 2 and a bundle collecting plate mechanism 3, wherein the once-forming upper / lower mold mechanism 1 and the secondary-forming upper / lower mold mechanism 2 are matched with each other; the once-forming upper / lower mold mechanism 1 comprises a once-forming upper mold and a once-forming lower mold; the secondary-forming upper / lower mold mechanism 2 comprises a secondary-forming upper mold and a secondary-forming lower mold; the once-forming upper mold and the once-forming lower mold cooperate with each other to make an aluminum wire which penetrates through the once-forming upper mold into a U-shaped buckle, and press the U-shaped buckle into the secondary-forming lower mold; and the secondary-forming upper mold and the secondary-forming lower mold cooperate with each other to extrude the U-shaped buckle pressed in the secondary-forming lower mold into a heart shape, and cut off a sausage casing membrane which penetrates through from top to bottom. By adopting the pork sausage tying and cutting device provided by the invention, the operation of tying and cutting can be simultaneously achieved, the sausage casing membrane for each piece of sausage can be reduced by 5mm, the production efficiency can be improved, and the cost can be reduced.

The invention provides a sea sedge pork sausage comprising the following raw materials by weight: 6-12kg of fine pork, 1-2kg of sea sedge, 1-3kg of chicken, 0.5-0.8kg of cane sugar, 1-2kg of table salt, 0.4kg of five-spice seasoning powder, 3kg of cooking wine and 1kg of sauce. The sea sedge pork sausage provided by the invention provides a nutritional food with a brand-new taste, is novel in taste, and is suitable for both the old and the young.

The invention relates to the field of sausages and provides a pork sausage for preventing and treating hyperlipidemia. The pork sausage comprises raw materials including, by weight, 5-6 kilograms of pork, 0.5-1 kilogram of buck grass liquid extract dry powder, 0.14 kilogram of salt, 0.3 kilogram of white sugar, 200ml of white spirit, 0.03 kilogram of essence, 0.04 kilogram of white pepper powder and 0.04 kilogram of bruised ginger. Buck grass, frangipani and liquorice are proportioned according to 10-20:8-20:3-10 to prepare liquid extract, and then the liquid extract is freeze-dried and crushed to form the buck grass liquid extract dry powder. The pork sausage is pure, fresh and sweet in flavor, new flavor of the sausage is added, the pork sausage has the effects of relaxing muscles, stimulating blood circulation, clearing phlegm, obstructing dampness and reducing blood lipid, and people can supplement nutrition and reduce the blood lipid by eating the pork sausage for a long time to prevent and treat the hyperlipidemia.

A selenium-contained lily bulb-pork sausage for improving immunity, treating diseases and balancing functions is prepared from dried lily bulb, pork and mildewed tea through preparing stuffing and filling it in the casing for sausage.

The present invention relates to a preparation method of a scallop fermented sausage. The method utilizes a principle of microbial fermentation to prepare the scallop sausage with special fermented flavor and delicate flavour of seafood from main raw materials of scallop meat and pork. The method comprises the steps of: first mixing and salting scallop meat and pork in a ratio of 1:1-1:3; then inoculating optimal zymogens containing Pediococcus pentosaceus and staphylococcus xylosus to the mixture of pork and scallop meat according to a proportion of 5-10% (V / W); adding seasoning ingredients, mixing, chopping, filling the mixture into a casing for sausage; and finally fermenting the sausage in an incubator at 30-45 DEG C for 6-16 h, maturing, and baking to obtain the finished product of the seafood scallop and pork sausage. According to the invention, marine product scallop is adopted as the main raw material for the first time to prepare the seafood scallop and pork sausage with high biological value by a microbial fermentation method. The fermentation process not only prolongs the storage time and ensures good taste of the seafood sausage, but also produces probiotics favorable to human body, improves the added value of scallop, and provides a novel path for development and utilization of scallop resource.

The invention provides pork sausages and a making method thereof, and belongs to the field of food processing. The making method of the pork sausages comprises the following steps of firstly selecting pork which is reasonable in proportion of lean meat to fat meat in proportion as a raw material, thoroughly cleaning the selected pork, mixing the cleaned pork with seasoning spices which are prepared from salt, Chinese prickly ash, black peppers, hot peppers, garlic, fermented bean curds and white granulated sugar, performing uniform mixing, and performing beating for 50-55min; then mincing the pork, mixing the minced pork with auxiliary materials, and performing stirring for 20-25min so as to obtain a mixture; wrapping the mixture with a fresh-keeping film, performing pickling at the temperature of minus 1-1 DEG C for 5-6h, and taking out the pickled mixture; and then pouring the taken-out mixture into hog casings, wrapping the filled sausages with lotus leaves, putting the sausages wrapped with the lotus leaves in a roasting house, performing roasting under the environment of the temperature being 67-68 DEG C for 5-6h, taking out the roasted sausages, and drying the taken-out sausages in shade so as to obtain the pork sausages. The pork sausages disclosed by the invention are convenient to eat, good in mouth feel, nutritive, healthy, high in eating safety and delicately fragrant in taste, after many pork sausages are eaten, people cannot feel oily, and the pork sausages have the efficacy of clearing away fire and reducing blood lipid.

The present invention belongs to the technical field of food processing and specifically discloses a preparation method of Luchuan pork sausages. The preparation method of the Luchuan pork sausages mainly comprises the following specific steps: (1) raw material treating: Luchuan pork is cut into diced pork; (2) pickling: the diced pork and a pickling agent are mixed, and pickling is conducted; (3) chopping and mixing: the pickled diced pork is mixed with a material blending agent, and chopping is conducted; (4) sausage filling; (5) baking; (6) cooking; and (7) cooling and storing; wherein the material blending agent is mainly prepared from nostoc flagelliforme, dried shiitake mushrooms, oats beta-glucan, grape seeds, herba rhodiolae, mulberries, corn stigma, root or herb of rose mallow, herba gynostemmatis pentaphylli, Chinese wolfberry fruits, red dates, royal jelly, etc. according to certain parts by weight. The preparation method of the Luchuan pork sausages is simple and easy to implement. Besides, the prepared Luchuan pork sausages are high in sensory acceptability, low in calories, low in fat, high in dietary fiber content and good in quality guarantee effects, and have a certain health-care function.

The invention relates to a pork sausage, comprising the following raw materials in parts by weight: 80-100 parts of pork, 5-10 parts of lycopodium clavatum, 2-8 parts of plumeria rubra, 5-10 parts of licorice, 10-15 parts of salt, 2-6 parts of sea sedge, 10-15 parts of white sugar, 5-10 parts of white spirit, 3-7 parts of essence, 8-15 parts of ginger powder and 3-10 parts of cooking wine. According to the invention, a new taste of the pork sausage is added; the lycopodium clavatum is pungent and warm and is liable to injure yin and blood, so that the plumeria rubra and the licorice are matched for harmony and for overcoming the deficiency; the pork sausage is mellow and sweet in taste and has the functions of relaxing the muscles and stimulating the blood circulation, eliminating phlegm and damp pathogen syndrome, and lowering blood lipid.

The invention discloses a pork sausage containing carrots. The pork sausage is prepared from raw materials in parts by weight as follows: 30-50 parts of pork, 10-20 parts of carrots, 8-12 parts of starch, 4-6 parts of white granulated sugar, 2-3 parts of edible salt, 1-2 parts of five spice powder, 1-2 parts of cooking wine and 3-5 parts of soybean sauce. The carrot ingredient is added to the pork sausage, the taste of the sausage is improved, the carrots contain a large amount of beta-carotene, the beta-carotene can be converted into vitamin A after ingested into digestive organs of a human body, the pork sausage is the currently most safe product for supplementing vitamin A and can maintain health of eyes and skin, improve nyctalopia and pachulosis conditions and protect the human body from injuries by free radicals, and the health-care value of the pork sausage is greatly increased.

The present invention provides a manufacture method of Cantonese Luchuan pork sausages. The manufacture method consists of the following steps: raw material selecting, pre-treating, accessory material liquid preparing, even mixing, sausage filling, hole pricking and frame putting, baking, softening, packaging, inspecting, etc. No nitrite is added into the accessory materials of the sausages, the used accessory materials are less in varieties, and at the same time the baking link prevents the formation of carcinogenic substance benzopyrene and realizes a healthier and greener sausage manufacture. Physical and chemical detection index values of the manufactured sausages are better than those of national standards and industry standards, and the shelf life is longer. Fructus phyllanthi powder is added into the accessory materials and reacts with the other accessory materials in the processes of even meat stuffing mixing, low temperature baking and softening, so that the manufacture method has the functions of reducing fat, eliminating greasy feeling, inhibiting rancidity, reducing acid value, extending the shelf life, etc., and the manufactured sausages also have special health-care functions.

The invention provides a low-sodium-salt tartary buckwheat composite meat sausage and a preparation method thereof, mainly relates to a meat processing technology and belongs to the field of food processing. The low-sodium-salt tartary buckwheat compound meat sausage is formed by pig meat, tartary buckwheat, corn starch, a soybean protein isolate, carrageenan, D-sodium isoascorbate, composite phosphate, low sodium salt, condiments and spices, a coloring agent and a color former. The preparation method comprises the following processing steps of: pre-treating fresh pig hind leg lean meat, fat and the tartary buckwheat, pickling the lean meat, mincing, chopping, agitating, filling, boiling, cooling and storing. The prepared low-sodium-salt tartary buckwheat composite meat sausage is savory and mellow in taste, has meat perfume and special fragrance of the tartary buckwheat, has largely reduced sodium salt content compared with common pork sausage, is rich in dietary fiber, mineral element and vitamin contents, has animal and plant proteins and is a novel healthy food which is suitable for patients with hypertension, hyperglycemia and hyperlipemia, particularly the patients with the hypertension; the preparation method is scientific and reasonable, is simple and feasible and is suitable for industrial production.

The invention discloses pork sausage. The pork sausage is made from, by weight, 500-510 parts of pork, 80-90 parts of pigskin, 20-22 parts of onion, 8-9 parts of red wine, 40-45 parts of pea, 5-6 parts of rhodiola rosea, 4-5 parts of centella asiatica, 5-6 parts of alpinia oxyphylla, 14-15 parts of salt, 8-9 parts of cinnamon powder, 12-14 parts of five spice powder and 0.9-1 part of capsorubin. Low-fat and high-protein pigskin replaces pig fat to be added to the sausage after being processed, the content of fat and cholesterol can be decreased, the content of protein in the product is increased, the influences that when fat is reduced, juicy sense and fragrance become weak can be reduced due to added corn oil, and the existing sensory quality of the sausage is kept; the sausage can be bright in color due to the added capsorubin, and meanwhile the shelf life of the sausage is prolonged; the pork sausage contains various Chinese herbal medicine ingredients and has the effect on strengthening brain.

The invention discloses a chrysanthemum-flavored Suzhou-style pork sausage and a production method thereof. The weight parts of the ingredients of the sausage are: 100 parts of pork, 0.25 to 1.5 partsof chrysanthemum powder, 3 to 3.5 parts of white wine, 3.5 to 4 parts of sugar, 1 to 2 parts of salt, 2 to 2.5 parts of monosodium glutamate, 3 to 3.5 parts of raw soy sauce, and 0.25 to 0.5 parts ofice water. The production method steps are: weighing raw materials according to parts by weight; cutting pig lean meat into lean meat pieces, immersing the meat in salt water, washing the material after immersing, and cutting fat meat into fatty meat pieces; mixing the lean meat pieces and the fat pieces evenly, and then slicing the meat; mixing white wine, sugar, salt, monosodium glutamate, chrysanthemum powder and the above slices evenly, and pickling the meat for 2-5 hours to obtain pickled fillings; placing the pickled fillings in a filling machine for quantitative filling; hanging the sausages in a ventilated place and air-drying the finished sausages for 15-30 days. The sausage of the invention has simple ingredients and convenient preparation. The prepared sausage has good quality,good taste and good preservation, and meets the requirements of modern life of health and nutrition.

The invention provides a method for making spiced pork sausage with a special flavor. The method comprises the steps of S1, cutting meat frozen at -18 DEG C into pieces with a bone saw, placing the pieces in a slow melting storage, conducting unfreezing and cutting the pieces into dices; S2, adding 2-4 parts of table salt, 1-5 parts of white sugar, 0.5-1.5 parts of pepper, 0.5-1.8 parts of chili, 0.1-0.3 part of flavor enhancer, 1-2 parts of aginomoto and 10-25 parts of flavor sauce to 100 parts by weight of meat dices, and conducting vacuum stirring; S3, conducting sausage filling with a vacuum sausage filling machine, and conducting knotting and hanging; S4, conducting air cooling and drying on sausage at 5-10 DEG C for 12-48 h; S5, drying the sausage at 40-60 DEG C for 9-36 h; S6, repeating S4 and S5 till the removal rate of moisture in the sausage reaches 25% or above, and then packaging the sausage in packaging bags; S7, soaking and shaping the packaged sausage in warm water, taking the sausage out, and blowing the sausage dry. The prepared sausage has a unique flavor, is tasty and refreshing and has a good meat taste.

The invention relates to a method for reducing the residual amount of nitrite in sausages. The method is characterized by comprising the following steps: adding 0.01-0.04 part of theaflavin into meatpaste in the sausage making process, stirring to sufficiently mix the theaflavin with the meat paste, and performing pickling and filling. When the sausage disclosed by the invention is prepared, thetheaflavin is added during meat paste pickling, so that the residual amount of nitrite in the pork sausage can be reduced; the effect of improving the color quality of the pork sausages is also achieved. When 0.03 part of the theaflavin is added into every 100 parts of mixed meat paste, the nitrite content in the pork sausage reaches the minimum value, and the redness value is the maximum.

The present invention relates to the technical field of pork sausage processing and also discloses a quantitative seasoning spreading device for raw materials of pork sausages. The quantitative seasoning spreading device comprises a shell body, a support table is fixedly connected to a lower end of an inner wall of the shell body, a guide column is fixedly connected to an upper end of the supporttable, a compression spring sleeves an outer surface of the guide column, a mixing box is fixedly connected to an upper end of the compression spring, a left end of the mixing box is rotationally connected with a connecting rod, a left end of the connecting rod is rotationally connected with a driving push plate, a lower end of the driving push plate is rotationally connected with a sliding block,a left end of the sliding block is rotationally connected with a driven push plate, and a left end of the driven push plate is rotationally connected with a roller. By pushing a strip plate to move rightwards, meshing rotation occurs between the strip plate and a closing plate, gears move downwards under a meshing action between the gears, so that the closing plate moves rightwards under an action of the spring to close small holes in a lower side of a material discharging plate again, and an effect of automatically controlling the amount of seasonings is achieved.

The invention provides a pork sausage and a preparation method thereof and belongs to the field of food processing. The preparation method of the pork sausage comprises the following steps of firstly, proportionally selecting pork with a reasonable lean / fat ratio as a raw material, cleanly washing the pork, then, uniformly mixing the washed pork with flavoring spices, which consist of salt, pericarpium zanthoxyli, black pepper, bay leaves, fennel seeds, capsicum, allium sativum, fermented bean curd, round cardamon seeds, perilla seeds, dried ginger and cherry leaves, carrying out beating for 50 to 55 minutes, then, mincing the pork, then, mixing the minced pork with auxiliaries, carrying out stirring for 20 to 25 minutes, then, carrying out sousing for 9 to 11 hours at the temperature of -1 DEG C to 1 DEG C under the condition that the mixture is wrapped by preservative films, then, taking out the mixture, then, injecting the mixture into hog intestines, exhausting gas inside the hog intestines, carrying out bundled sealing, carrying out shade-drying, and then, carrying out packaging in a vacuum packaging manner, thereby obtaining the pork sausage. The pork sausage provided by the invention is convenient to eat, relatively good in taste, high in eating safety and faint-scent in flavor, is nutritional and healthy, is not greasy in case of more eating and has the effects of clearing away fire and reducing fat.

The invention relates to a healthcare pork sausage for preventing and treating hyperglycemia, and provides a healthcare pork sausage for preventing and treating hyperglycemia. The healthcare pork sausage is characterized by comprising the following raw materials by weight: 5-6kg of pork, 0.5-1kg of common clubmoss herb liquid extract powder, 0.14kg of salt, 0.2kg of newtol, 200ml of white spirit, 0.03kg of essence, 0.04kg of white pepper powder, and 0.04kg of ginger powder. The balance of five internal organs, namely heart, liver, spleen, lung and kidneys of a human body is adjusted by frangipane, semen cuscutae, tuckahoe, ophiopogon root and juncus roemerianus, and the healthcare pork sausage is used for dispersing blood stasis, removing turbidity and quenching thirst, and also used for relaxing the muscles and stimulating the blood circulation, and tonifying qi and dredging collaterals by using lycopodium clavatum, so as to reduce blood sugar level. The pork is used for tonifying kidneys and nourishing blood, and nourishing yin and moistening dryness. The healthcare pork sausage disclosed by the invention can properly replenish nutrients and also can prevent and control hyperglycemia after being often eaten.

The invention discloses a pork sausage and a processing method thereof. The pork sausage is prepared from the following raw materials in parts by weight: 90-100 parts of pork, 0.1-0.3 part of starch, 0.05-0.2 part of salt, 0.5-1.5 parts of ice water, 0.05-0.25 part of monosodium glutamate, 0.05-0.2 part of natural spice and 0.05-0.2 part of natural essence. The pork sausage has the beneficial effects that the product is full in appearance, bright and tempting in color and luster, elastic and crisp in taste and strong in sense of flesh, and applicable to a plurality of different edible methods such as charcoal grilling, frying, micro-wave, stewing, matching with vegetables and the like. The edible method of charcoal grilling has the characteristics of local foods, the pork sausage can be directly scattered on a charcoal grill or charcoal-grilled together with a pork shashlik, the charcoal-grilled product is fresh and tender in meat, strong in sense of flesh, chewy, and pure and simple in flavor, and the product accords with natural, healthy, nutrient and safe diet concepts pursued by modern consumers, and can meet the requirements of kinds of consumer groups and consumption channels.

The invention discloses a pork sausage with edible mushrooms. The pork sausage is prepared from the following raw materials in parts by weight: 50-80 parts of edible mushrooms, 50-80 parts of pork, 20-30 parts of starch, 5-10 parts of monosodium glutamate and 5-8 parts of salt. The pork sausage is rich in nutrition and has a health care function.

The present invention discloses a pork sausage and a preparation method thereof, and belongs to the technical field of food processing. The pork sausage is prepared from the following raw materials: 50-60 parts of pork, 1 m of large intestines, 10-15 parts of chilies, 5-8 parts of white granulated sugar, 10-12 parts of edible salt, 5-7 parts of baijiu, 16-20 parts of soybean protein, 5-8 parts of monosodium glutamate, 4-6 parts of spices, and 8-10 parts of food additives. The ratio relationships of each of the pork sausage raw materials ensure a reasonable mixing of various flavors, so that the food with a special flavor is formed. The product is rich in nutrition, unique in flavor, and crispy and delicious. The pork sausage is simple in processing method and long in storage time, facilitates plant large-scale production, and is low in cost and easy for transportation and preservation.