-flavor corn core powder and preparation method thereof

Abstract

The invention discloses a -flavor corn core powder which is prepared from, by weight, 120-130 parts of lean pork, 60-80 parts of chicken leg, 20-25 parts of fat pork, 12-15 parts of corn core powder, 8-10 parts of corn starch, 3-4 parts of sedum, 6-7 parts of frozen beancurd, 2-3 parts of fermented soybean sauce, 1.4-1.5 parts of flos hibisci, 0.5-0.6 part of polygala tenuifolia, 0.2-0.3 part of sea buckthorn, 5-6 parts of edible salt, 0.02-0.03 part of sodium nitrite, 0.08-0.12 part of sodium erythorbate, 3-4 parts of white granulated sugar, 0.6-0.7 part of gourmet powder, 1-1.2 parts of spice and proper amounts of normal-temperature water and ice water. Added sedum has effects of tranquilizing, lowering blood pressure and improving immunity, and various Chinese medicinal herbs added like polygala tenuifolia have efficacy of tranquilizing and improving intelligence.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a barbecue sausage with tempeh flavor and corn cob powder and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, high-quality fast food is more and more favored by consumers, and convenient and delicious snack food is also welcomed by consumers. Barbecue sausage is an emerging snack food It is a kind of cooked meat product that is more common in the northern region. However, for production enterprises, due to the impact of the financial crisis and the increasingly serious homogeneous competition in the product market, profit margins have declined. How to make old products go out of the new world is an urgent task for every production and R&D personnel to improve their competitiveness. Find out some effective factors, take the route of differentiated competition, and expan...

AI Technical Summary

Problems solved by technology

However, for production enterprises, due to the influence of the financial crisis and the increasingly serious homogeneous competition in the product market, profit margins have declined. How to make old products go out of the new world is an urgent task for every production and R&D personnel to improve their competitiveness. Find out some effective factors, take the route of differentiated competition, and expand new markets. There is a saying that the flavor that a person has been familiar with and used to since childhood is the best flavor. The habit of living in an atmosphere is because such regional hobbies have been gradually developed. The so-called natural regional cooking characteristics and eating habits have a greater impact on consumers' meat product flavor consumption orientation