Pan-fried duck liver flavor corncob powder baked ham and preparation method thereof

Abstract

The invention discloses a roast sausage with fried duck liver flavor and corn cob powder, which is made of the following raw materials in parts by weight: 120-130 parts by weight of lean pork, 60-80 parts of chicken leg meat, 20-25 parts of pork fat, and 12-12 parts by weight of corn cob powder 15. Corn starch 8‑10, pumpkin petals 5‑6, duck liver 5‑7, linseed oil 3‑4, grape seed 0.5‑0.6, watermelon rind 1.2‑1.3, gynostemma 0.8‑0.9, salt 5‑6, sub Sodium nitrate 0.02‑0.03, iso-VC sodium 0.08‑0.12, white sugar 3‑4, monosodium glutamate 0.6‑0.7, spices 1‑1.2, appropriate amount of normal temperature water, appropriate amount of ice water. The duck liver added in the invention has the effects of enriching blood and protecting eyesight, and the added watermelon peel and other Chinese herbal medicines have the effects of clearing away heat and relieving summer heat, moisturizing and whitening the skin.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a grilled sausage with fried duck liver flavor and corncob 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, a...

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