Sausage and preparation method thereof

Abstract

The invention discloses a sausage, which is made of the following raw materials in parts by weight: 1800-2000 cold pork hind legs, 150-200 pork fat, 16-20 KCl, 24-30 NaCl, 450-500 kidney beans, and ground pepper 8-10, Sichuan pepper powder 8-10, strong liquor 40-50, ginger powder 8-10, sugar 30-40, soy sauce 20-30, oyster mushroom 12-20, shiitake mushroom 17-18, preserved egg 14-15, apricot abalone Mushroom 18-22, stevia leaf 2-2.2, asparagus 1.6-2, chicory 0.8-1.2, appropriate amount of casing. The invention has a mellow taste and a unique taste. Food and medicinal materials such as stevia leaves, asparagus, and chicory are added, which enriches the health care effects of nourishing the spirit, reducing weight and beautifying the skin, nourishing yin and promoting body fluid, moistening the lungs and clearing the heart.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a sausage and a preparation method thereof. Background technique [0002] As a common food additive, sodium chloride can improve the flavor quality of products, but it is also the most important factor leading to hypertension and cardiovascular diseases. The per capita salt intake in my country has reached 12 g / d, which is the recommended value of the World Health Organization. more than double that. According to the data of the World Health Organization in 2003, among all types of industrialized food, meat and meat products contributed about 16% to 25% of the sodium intake; Many related studies have been done. Much of the research has focused on dry-cured meat products that are high in salt. When the amount of sodium chloride is reduced to 2.0%, the texture of the product will become too soft; when it is reduced to 1.0%, the sensory quality, shelf life and other indicators of...

AI Technical Summary

Problems solved by technology

Fat has an important impact on the appearance of food such as gloss, color, transparency, surface shape, crystallinity, texture such as viscosity, elasticity, hardness, lubricity, melting, thick feeling and other taste and flavor. In terms of flavor The fat in food not only shows its own flavor, but also affects the concentration, persistence and balance of other spices, which is related to the slow release of flavor by fat; reducing the fat content in food will affect the sensory properties of food, simply Reducing the fat content in food ingredients will have a negative impact on the flavor and taste of the product, making the food rough and tasteless, thus affecting consumer acceptance of the product