The application discloses a kind of
Tibetan pig low-salt sausage of compound low-
sodium salt and preparation method thereof, it is related to low-
sodium salt preparation technical field, including the following raw materials:
sodium chloride, modified
potassium chloride, stabilizer, modified
potassium lactate and composite
powder.In the application, modified
potassium chloride and modified
potassium lactate are mutually synergistic and matched, in the production of
Tibetan pig low-salt sausage, modified potassium chloride can replace part of
sodium salt to supplement saltiness, completely avoid the
bitter taste and metallic off-
flavor of ordinary potassium salt, ensure that sausage taste is pure and natural, does not cover up the fresh and fragrant of meat itself;Modified
potassium lactate can lock the
moisture of meat product, improve the compact texture of sausage, avoid dry meat, and also play a role in mild bacteriostatic preservation, but also avoid the
moisture of ingredients to be clumpy, convenient production and deployment.Two-way cooperation, perfect support low-salt formula
seasoning demand, improve overall edible
palatability, optimize sausage texture quality and storage stability, so that low-salt sausage is healthy in
sodium reduction, taste and quality are comprehensively improved.