Preparation method of rabbit meat sausage

Abstract

The invention discloses a preparation method of a rabbit meat sausage. The preparation method comprises the following steps: cleaning and stirring rabbit meat and beef tallow to obtain a ground meat stuffing; then uniformly mixing water, dairy salt, nisin, thymol crystals, chitosan, sucralose, neohesperidin dihydrochalcone, sodium inosinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and ground cloves powder to obtain a pickling liquid; after that, immersing the ground meat stuffing into the pickling liquid; pickling for 5-8 h at the ordinary temperature; then heating for 0.5-1 h at 40-60 DEG C to obtain a pickled ground meat stuffing; crushing garlic powder and dill leaf; adding the crushed garlic powder and dill leaf into the pickled ground meat stuffing, and uniformly mixing; chopping for 5-10 min; then adding monascus pigment microcapsules, and chopping for 1-3 min to obtain a chopped meat stuffing; finally, injecting the chopped meat stuffing into a casing to obtain the rabbit meat sausage. As a color former (nitrite) is not added into the rabbit meat sausage, tea polyphenol is adopted for color protection and monascus pigment microcapsules (natural pigment) are adopted for color matching, the produced rabbit meat sausage is still excellent in color, and health potential hazards caused by nitrite are reduced.

Description

Technical field [0001] The invention belongs to the technical field of meat products, and specifically relates to a preparation method of rabbit meat sausage. Background technique [0002] Sausage is a kind of meat product that people love and often eat. In order to ensure that meat products can show good color, traditional sausages often add coloring agents such as nitrite to ensure the color of the product. The high content of nitrite will bring great health threats to consumers, and even cause cancer, which has certain health risks. How to make sausages have a good color without bringing health hazards to consumers is a major research topic in the meat industry. [0003] In addition, most of the additives used in traditional sausages are not natural seasonings, and the toxins produced by commonly used seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects. How to choose appropriate natural s...

AI Technical Summary

Problems solved by technology

[0003] In addition, most of the additives used in traditional sausages are not natural seasonings, and the toxins produced by commonly used seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects