Processing method of functional poultry tea sausage with orange pumace

Abstract

The invention discloses a processing method of a functional poultry tea sausage with orange pumace. The processing method is characterized by specifically comprising the following steps of: cutting poultry chest meat, pig lean meat and pig fat into small blocks and mixing according to the ratio of 100: 88: 11 to obtain raw material meat; carrying out low-temperature pickling on a pickling auxiliary material; immersing the orange pumace into an acid-alkali solution and an H2O2 solution and extracting; removing thorns and skins of prickly pears, washing and cutting into the small blocks; respectively carrying out room-temperature vacuum drying, crushing and sieving on fresh gingko pulp and skin-removed kudzu vine roots; adding into boiled water to boil and extracting; swelling for 20 minutes; chopping and crushing pickled meat slices, sequentially adding the orange pumace, gingkoes, a kudzu vine root extract and edible prickly pears, and totally chopping for 7-10 minutes; and finally, casting, filling, punching, baking, steaming, smoking and sterilizing to obtain a finished product. The functional poultry tea sausage disclosed by the invention has the advantages that high protein, high dietary fibers, low fat, low heat, good flavor and mouth feel, and obvious anti-oxidization effect.

Description

technical field [0001] The invention relates to a processing method of poultry tea sausage, in particular to a method for producing functional poultry tea sausage by using orange pomace, cactus, ginkgo and kudzu root as raw materials. Background technique [0002] In recent years, there has been an upsurge in the research and development of fiber foods all over the world. Dietary fiber, as an important base material of functional food, has been listed as the seventh largest nutrient after protein, fat, sugar, vitamins, minerals and water, and has become a hot spot in the field of food research. Dietary fiber refers to the general term for polysaccharide-based macromolecular substances that are not easily digested and absorbed by the human body, including plant lignin, cellulose, pectin, carboxymethyl cellulose, animal chitin, collagen, etc. [0003] Studies have shown that dietary fiber has the ability to scavenge free radicals. In 1998, Calixto first proposed a new concep...

AI Technical Summary

Problems solved by technology

However, at present, there is no relevant research report about processing orange pomace dietary fiber with flavonoid-rich cactus, ginkgo fruit and kudzu root into orange pomace functional poultry tea sausage products at home and abroad.