Laver sausage

Abstract

The invention relates to laver sausage. The laver sausage is prepared from main materials of lean and fat, auxiliary materials of white sugar, table salt, wine, laver powder, malt meal and corn starch, and wet casings. A preparation method of the laver sausage comprises the following steps of cleaning, draining, cutting and mincing of the lean and the fat selected carefully, adding the auxiliary materials into the minced meat obtained by the previous step, stirring for 10 to 20 minutes, selecting seven from the wet casings, carrying out loading by a loading machine, baking the uncooked laver sausage obtained by the previous step at a temperature of 50 to 60 DEG C for 60 to 72 hours, drying the baked laver sausage in a microwave oven by 40 to 60% of a medium fire, carrying out sterilization for 2 to 4 minutes, carrying out sealing, and carrying out vacuum packaging by aluminum films. The laver sausage is scientific and reasonable, can be prepared by the simple preparation method, does not contain pigments and sodium nitrate, does not need a smoke curing process, has a natural color, does not produce pollution, retains an original flavor, and has a long shelf life.

Description

[0001] technical field [0002] The invention relates to a food, more specifically to a sausage, and also to a sausage processing technology. [0003] Background technique [0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The more nutritious, high-protein, low-fat meat products are good for your health and have a good taste. Seaweed is cold in nature, and its nutritional content is 10.3 grams of water per 100 grams, 28.2 grams of protein, 0.2 grams of fat, 48.5 grams of carbohydrates, 343 milligrams of calcium, 457 milligrams of phosphorus, 33.2 milligrams of iron, 1.23 milligrams of carotene, and vitamin CI. 0 mg. It also contains polysaccharides, thiamine, riboflavin, nicotinic acid and other substances to improve im...

AI Technical Summary

Problems solved by technology

"A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked.