Manufacture method of pork sausage

Abstract

The present invention provides a manufacture method of a pork sausage. The pork sausage is characterized by being prepared from the following raw materials in the following percentages: 15-20% of leanpork, 5-8% of fat pork, 40-45% of starch, 3-4% of minced ginger, 4-5% of sesame oil, 1-2% of pepper powder, 3-4% of thirteen spices, 4-5% of eggs, 1-2% of monosodium glutamate, 15-20% of self-compound seasoning materials and sausage casing bags or pork intestine sausage casings. The pork sausage is prepared by the specially prepared ingredients, and refreshing, smooth, crisp and tender, overflowing in gravy, full of mouthfeel and long in aftertaste. Firstly, the lean pork and fat pork are cut into small blocks, then the starch, minced ginger, sesame oil, eggs, monosodium glutamate, pepper powder, and small pork blocks are stirred together, the self-compound seasoning materials are added, the materials are stirred for 10-15 min, the stirred materials are even and present paste, then the stirred evenly meat stuffing is injected in the sausage casing bags or pork intestine sausage casings to obtain the sausage, and finally the sausage is placed in the self-compound seasoning materials tobe cooked to be well-done.

Description

technical field [0001] The invention relates to the technical field of secret meat products, in particular to a method for making pork sausage. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. However, the production process of sausages on the market is opaque, and the hygienic conditions are worrying. In order to ensure that the meat products can show a good color, some coloring agents such as nitrite are often added to ensure the color of the product. Excessive nitrite content will bring great health threats to consumers, and even cause cancer, which has certain health risks. Contents of the invention [0003] In view of this, the present invention proposes a technical field of secret meat products, a method for making pork sausages, so that the pork sausages prepared by the method can be smooth and tender, ...

AI Technical Summary

Problems solved by technology

However, the production process of sausages on the market is opaque, and the hygienic conditions are worrying. In order to ensure that the meat products can show a good color, some coloring agents such as nitrite are often added to ensure the color of the product.

Excessive nitrite content will bring great health threats to consumers, and even cause cancer, which has certain health risks.