Fermented roast goose sausages capable of warming middle and dispelling wind and preparation method thereof

Abstract

The invention discloses fermented roast goose sausages capable of warming middle and dispelling wind. The fermented roast goose sausages are prepared from the following raw materials in parts by weight: 950-1000 parts of goose meat, 180-200 parts of pork back fat, 1-1.2 parts of honeysuckle vines, 0.9-1 part of pine knots, 0.8-1 part of herb of sharpfruit calanthodes, 1-1.2 parts of raisin tree seeds, 1.1-1.2 parts of stems of common stelmatocrypton, 20-22 parts of egg white powder, 18-20 parts of dry wine, 28-30 parts of glutinous rice, 28-30 parts of papayas, 40-45 parts of flour, 9-10 parts of glucose, 18-20 parts of monosodium glutamate, 1-2 parts of ground white pepper, 18-20 parts of salt, 0.9-1 part of sea-buckthorn polyphenol, 0.9-1 part of chitosan, proper amount of lactobacillus fermentum and proper amount of micrococcus varians. A plurality of types of Chinese herbal medicines are added in a processing process, so that the fermented roast goose sausages have the effects of clearing heat and detoxifying, dispelling wind and dredging collaterals, and relieving exterior syndromes and warming middle.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented goose sausage with warming and wind-removing and a preparation method thereof. Background technique [0002] The traditional roasting process of roast goose is prone to produce smoke containing polycyclic aromatic hydrocarbons (PAHs) and there is a food safety hazard. The roasting method is generally direct open flame roasting or closed furnace door and dark fire roasting, in order to obtain a unique flavor , The baking temperature is higher than 200 ℃, and to bake the best crispy without greasiness, the temperature needs to be as high as about 270 ℃. Due to the long baking time and high temperature, the subcutaneous fat melts and overflows unavoidably. Falling on the fire or in the hot furnace will cause pyrolysis or thermal polymerization to produce flue gas containing polycyclic aromatic hydrocarbons (PAHs). The higher the temperature, the more PAHs will be prod...

AI Technical Summary

Problems solved by technology

[0002] The traditional roasting process of roast goose is easy to produce smoke containing polycyclic aromatic hydrocarbons (PAHs), which poses food safety hazards. The roasting method is generally direct open flame roasting or closed fire with the oven door closed. In order to obtain a unique flavor , the baking temperature is higher than 200°C, and the best crispy but not greasy roasting needs to be baked at a temperature as high as 270°C. Due to the long baking time and high temperature, the subcutaneous fat melts and overflows unavoidably. Falling on the fire or into the hot furnace, it will trigger pyrolysis or thermal polymerization reaction, thereby producing flue gas containing polycyclic aromatic hydrocarbons (PAHs). PAHs

Existing experiments show that PAHs can cause cancer in experimental animals