Making method of spirulina fermented sausages

Abstract

The invention discloses a making method of spirulina fermented sausages. The making method comprises the following steps of performing mechanical cutting to obtain strips; performing ultrasonic pickling: performing ultrasonic pickling on meat strips to which table salt and glucose are added through ultrasonic waves of which the frequency is 40KHz-50KHz, so that the meat strips are more tasteful; performing microwave treatment: performing microwave treatment before fermentation liquor is added, so that the fermentation is complete, wherein the fermentation liquor is prepared through fermentingcereals, so that nutrition is enriched, and food contamination is also avoided; performing fermentation; performing filling to sausage casings: during filling to sausage casings, performing uniform pricking with a board with needles, so that meat products in the sausage casings are ventilated, and during roasting, the shapes of the sausages are more stable; and performing roasting so as to obtainthe spirulina sausages, wherein wood materials for roasting are fruit trees which are dried until the water content is lower than 10%, the fruit trees are healthy and safe, and unique flavor is givento the obtained spirulina sausages. The spirulina fermented sausages are short in production cycle, unique in taste and flavor, healthy and safe, and have great market prospects.

Description

technical field [0001] The invention relates to the technical field of meat edible agricultural products. More specifically, the present invention relates to a preparation method of spirulina fermented sausage. Background technique [0002] Sausage, commonly known as sausage, refers to meat products that are made from meat, cut and twisted into cubes or strips, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. Sausage is a traditional meat product in my country. It was created before the Southern and Northern Dynasties and has a history of thousands of years. High-quality sausages are bright red in color, rich in flavor, salty and sweet. Due to the high fat content of sausages, fat oxidation easily occurs during processing and storage, resulting in yellowing in color and a hala taste, which seriously affects the eating quality of sausages. Therefore, merchants often add nitrite as a chemical preservative in the process of preparing ...

AI Technical Summary

Problems solved by technology

Due to the high fat content of sausage, it is easy to oxidize fat during processing and storage, resulting in yellow color and hala taste, which seriously affects the eating quality of sausage

Therefore, merchants often add nitrite as a chemical preservative in the process of preparing sausages. Although the national standard allows less than 15 mg of edible sodium nitrite per kilogram of sausage, long-term consumption of foods containing edible sodium nitrite is likely to induce Carcinogenic

In addition, in order to increase the appearance of the sausage, red food coloring will be added, and these food colorings will also endanger human health

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