Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof

Abstract

The invention discloses fermented duck meat sausage with seaweed for improving umami taste, which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 8-10 parts of seaweed powder, 4-5 parts of garlic, 2-3 parts of American ginseng, 2-2.4 parts of ilex cornuta roots, 0.7-1.5 parts of herba ecliptae, 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 a calcium chloride solution and a proper amount of water. The added seaweed powder has the effects of resisting senility, reducing blood fat and resisting tumor. The sausage also contains various traditional Chinese medicine components, such as the American ginseng, so that the sausage has the effects of tonifying qi and nourishing yin, clearing heat and engendering fluid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented duck sausage with fresh seaweed 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 exampl...

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