Spicy-and-hot fermented duck meat sausage and preparation method thereof

Abstract

The invention discloses a spicy-and-hot fermented duck meat sausage which is prepared from the following raw materials including, by weight, 220-250 parts of duck breast meat, 3-4 parts of edible oil, 10-11 parts of minced fish, 8-9 parts of fresh chili, 2-3 parts of Chinese yam, 1-2 parts of radix pseudostellariae, 3-4 parts of poria cocos, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of calcium chloride solution, and a proper amount of water. The added minced fish has the function of supplying calcium and fortifying spleen. The sausage contains various traditional Chinese medicine components, such as the radix pseudostellariae, so that the sausage has the effects of boosting qi and fortifying the spleen, and engendering fluid to moisten lung.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy fermented duck sausage and a preparation method thereof. Background technique [0002] Duck meat is rich in nutrients, high in protein, low in fat, and contains a variety of trace elements and B vitamins. The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. However, for a long time, my country’s duck meat processing has been a weak link. The duck industry is in the transition period from the segmentation stage to the refined processing stage, and the degree of processing is still very low. For example, duck meat ...

AI Technical Summary

Problems solved by technology

But so far, fermented sausage mainly contains three kinds of goose, beef and pork, mainly because the duck sausage that prior art makes can appear the problem of dry meat, toughness, poor chewiness, and is harmful to fermented sausage at the same time. The speed requirements are also relatively high. If the fermentation speed is slow, it is easy to cause the duck meat to deteriorate during the fermentation process, thereby affecting the taste