Sausage and preparation method thereof

Abstract

The invention relates to a sausage and a preparation method thereof. The sausage is prepared from the following raw materials in parts by weight: 20 to 100 parts of porcine front leg meat, 20 to 50 parts of porcine upper shoulder meat, 20 to 50 parts of streaky pork, 10 to 30 parts of pig fat, 10 to 20 parts of soy protein, 10 to 15 parts of konjac flour, 5 to 10 parts of white granulated sugar, 2to 5 parts of cooking wine, 2 to 5 parts of lard residues, 2 to 5 parts of sesame oil, 1 to 2 parts of garlic powder, 1 to 2 parts of honey, 1 to 2 parts of soy sauce and 1 to 2 parts of marinade. The preparation steps comprise: (1) meat stuffing preparation; (2) meat stuffing stirring; (3) meat stuffing salting; (4) fragrance enhancement; (5) filling; (6) drying; (7) roasting and smoking.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sausage and a production method thereof. Background technique [0002] Chinese sausage is famous all over the world for its rich flavor and long-lasting storage. Chinese sausage was originally called sausage, because the traditional production time is generally in the cold winter months. Later, because consumers often misunderstood "wax" as "spicy", deli meat shops changed it to "sausage". Since then, the deli business has become more prosperous. Chinese sausages are very famous in the world. Foreigners call sausages made with Chinese recipes and crafts Chinese sausages. [0003] Chinese sausage has a long history, at least 1,000 years old according to research. As early as the Northern Dynasties (420-589 AD), there were records about sausage recipes. Geographically speaking, Chinese sausage originated in the Jiangnan area. At first, farmers processed and ate it by themselve...

AI Technical Summary

Problems solved by technology

However, traditionally made sausages use relatively single raw meat, resulting in a relatively simple taste of the sausages produced.