Rabbit meat sausage
A rabbit meat and sausage technology, applied in the field of meat products, can solve the problems of non-natural seasoning, neurotoxicity, diabetes, etc., and achieve the effect of reducing health risks, reducing diabetes, and high safety performance.
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Embodiment 1
[0024] A rabbit sausage, in parts by weight, comprising the following ingredients: 60 parts of rabbit meat, 20 parts of butter, 15 parts of water, 5 parts of salt, 1 part of nisin, 3 parts of monascus pigment microcapsules, 0.8 parts of Thymol, 0.5 parts of chitosan, 1 part of stevia, 3 parts of thaumatin, 0.5 parts of sodium inosinate, 0.5 parts of tea polyphenols, 1.5 parts of dark soy sauce, 2 parts of cooking wine, 0.5 parts of star anise powder, 0.4 parts ground cloves, 1 part garlic powder and 0.5 part dill leaves.
Embodiment 2
[0026] A rabbit sausage, in parts by weight, comprising the following ingredients: 70 parts of rabbit meat, 30 parts of butter, 25 parts of water, 10 parts of salt, 2 parts of nisin, 6 parts of monascus pigment microcapsules, 1.2 parts of Thymol, 0.9 parts of chitosan, 3 parts of stevia, 5 parts of thaumatin, 1.5 parts of sodium inosinate, 1 part of tea polyphenols, 3.5 parts of dark soy sauce, 4 parts of cooking wine, 1.5 parts of star anise powder, 0.8 parts ground cloves, 2 parts garlic powder, and 1 part dill leaves.
[0027] Sensory testing was carried out on the rabbit meat sausage prepared in the above example, and it was found that the prepared rabbit meat sausage had good color and luster, unique flavor with multiple layers, and excellent quality.
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