Rabbit meat sausage

Abstract

The invention relates to a rabbit meat sausage. The sausage is prepared from main materials of rabbit meat and pork, auxiliary materials of white sugar, common salt, brewed wine, soy sauce, shiitake fungus and pepper powder, and a sausage container. According to the invention, selected rabbit meat and pork are washed, dried by dipping, cut into blocks, and minced; the auxiliary materials are added to the main material, and the mixture is mixed for 10-20min; the sausage container with a diameter of 7 Lu is selected, and filling is carried out in a machine; the obtained sausage is baked for 60-72h under a temperature of 50-60 DEG C, and is dried and sterilized for 2-4min by using 40-60% medium fire in a microwave oven; the sausage is sealed, and is vacuum-packaged by using aluminum films. The formula provided by the invention is scientific and reasonable. The preparation method is simple. No pigment or sodium nitrate is added during the processing process. No smoking process is adopted. Therefore, the processed sausage is advantaged in natural color, no pollution, maintained plain taste, and prolonged 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. "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...

AI Technical Summary

Problems solved by technology

[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 multi-nutritional, high-protein, low-fat meat food is good for health and has a good taste

"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.