Qi regulating and anti-senile fruity duck meat sausage and making method of duck meat sausage

Abstract

The invention discloses a qi regulating and anti-senile fruity duck meat sausage. The qi regulating and anti-senile fruity duck meat sausage is made from, by weight, 100-110 parts of duck meat, 1-2 parts of fermentation celery powder, 13-14 parts of cherries, 8-9 parts of tomatoes, 12-13 parts of pomegranate, 1.5-2.1 parts of orange peels, 1.2-2.3 parts of Maojian, 2-2.4 parts of mukdenia rossii, and a proper amount of procyanidin, starch, ground pepper, monosodium glutamate, nutmeg powder, salt and water. The fermentation celery powder is adopted as curing agents, can have the functions of synthetic sodium nitrite, can serve as natural curing agents replacing the synthetic sodium nitrite and has good performance in the aspects of nitrite residue and oxidation resistance. Traditional Chinese medicine such as the orange peels, the Maojian, the mukdenia rossii and the like are further added, and thus the qi regulating and anti-senile fruity duck meat sausage has the health care functions of regulating qi, strengthening the spleens, whitening skin and strengthening the body immunity. The duck meat sausage is moderate in saltiness degree, tastes savoury and mellow and is long in aftertaste.

Description

technical field [0001] The invention relates to a health-care sausage, in particular to a fruity-flavored duck sausage for regulating qi and anti-aging and a preparation method thereof. Background technique [0002] At present, consumers are paying more and more attention to the safety of cured meat products. Natural and organic cured meat products are very popular. Natural organic food requires that no artificial substances be added in the processing process. Nitrite, as a synthetic additive, has The potential danger of forming carcinogenic N-nitrosamines is increasingly being resisted by consumers. However, for the processing of cured meat, the status of nitrite is irreplaceable. At present, there is no substance that can completely replace the role of nitrite, and its carcinogenicity has been controlled to the greatest extent through the maximum use and maximum residue standards. The beneficial effect of nitrite is far greater than its harmful effect, so nitrite must be ...

AI Technical Summary

Problems solved by technology

However, for the processing of cured meat, the status of nitrite is irreplaceable. At present, there is no substance that can completely replace the role of nitrite, and its carcinogenicity has been controlled to the greatest extent through the maximum use and maximum residue standards. The beneficial effect of nitrite is far greater than its harmful effect, so nitrite must be used in the field of cured meat processing