Vanilla flavor sausage and preparation method thereof

Abstract

The invention discloses a vanilla flavor sausage and a preparation method thereof. The vanilla flavor sausage is prepared from the following raw materials in parts by weight: 100-200 parts of vanillaflavor solutions, 3-4 parts of fructus anisi stellate, 40-60 parts of lean pork, 10-20 parts of fat pork, 2-3 parts of ethyl alcohol, 2-4 parts of white sugar, 10-20 parts of soy sauce, 10-20 parts ofradix puerariae powders, 20-30 parts of casings for sausages, 8-12 parts of fresh ginger, 8-12 parts of garlic and 4-6 parts of table salt. The vanilla flavor sausage meets the health requirements ofmodern people for the sausage, enriches different flavors of the sausage, increases a vanilla flavor on the basis of the sausage and has a special flavor, and the pursuit of the vanilla flavor sausage by a consumer is met. According to the vanilla flavor sausage, an adding amount of flavoring agents and coloring agents is lowered, no nitrite is added, the supply of nitrosation agents in nitrosation reaction is prevented, and the generation of nitrosamines is reduced. Meanwhile, the vanilla flavor sausage has the characteristics of a long expiration date, convenience in storage and transportation and a high nutrient value. The preparation method disclosed by the invention is high in operability and can be subjected to mass production by machines.

Description

Technical field [0001] The invention relates to the technical field of sausage production, in particular to a vanilla-flavored sausage and a preparation method thereof. Background technique [0002] Sausage refers to a special meat product made from meat as raw materials, cut into cubes, supplemented with auxiliary materials, and fermented and matured into animal casings. It is a major category of meat products with the largest variety. A very old technology of food production and meat preservation, refers to the long cylindrical tubular food made by crushing animal meat into mud and filling it with casing; [0003] Cured meat products are one of the typical representatives of traditional meat products. It has a long history and profound cultural background, and has contributed to the development of world meat processing technology and processing theory. Traditionally, the so-called "cured meat" refers to livestock and poultry. The meat is marinated with salt (or bittern) and spic...

AI Technical Summary

Problems solved by technology

[0003] Cured meat products are one of the typical representatives of traditional meat products. With a long history and profound cultural background, they have made contributions to the development of the world's meat product processing technology and processing theory. Traditionally, the so-called "cured meat" refers to the The meat is marinated with salt (or brine) and spices, and it has passed through a cold winter, so that it is naturally air-dried and matured at a lower temperature to form a unique pickled flavor. It has lost its meaning of time, and Cured meat has long been not only a method of preservation and preservation, but also a unique process of meat product processing. All meat products made from raw meat that has been pretreated, cured, dehydrated, preserved and matured are all cured meat products. Therefore, there are many kinds of pickled bacon products, and sausages have different local flavors in different production areas. At present, sausages on the market have various tastes, but lack a kind of herb-flavored sausage. Therefore, a kind of herb-flavored sausage and its preparation method