Spicy pig meat strip sausage and making method thereof

Abstract

The invention discloses a spicy pig meat strip sausage and a making method thereof. A product made according to process procedures of the invention has flavor, morphologies, appearances and colors identical to those of conventional vegetarian spicy strips. A few spicy strip flavor meat sausages are available in the market, and related blank is effectively made up by the invention. According to thesausage, lea pig meat and pig fat are adopted as main raw materials, and soybean product raw materials in conventional spicy strips are replaced, so that the problem of soybean odor caused by soybeanproducts in products can be effectively avoided, and harmonious fragrance can be achieved. Only natural spices are used in the sausage, no essence, sweetening agent, pigment and the like are used, the taste is pure and natural, and the sausage is healthy and tasty. The sausage is chewable in taste, the lean pig meat is soft and small in fiber, little in connective tissue and rich in intermuscularfat in muscle tissue, and is made by using a low-temperature drying and baking process, and thus the sausage is compact in taste and good in chewability. Due to vacuum packaging and high-temperaturehigh-pressure sterilization processes, food security and sanitation can be ensured.

Description

technical field [0001] The invention relates to a spicy sausage, in particular to a pork spicy sausage and a preparation method thereof. The invention belongs to the technical field of meat processing. Background technique [0002] As a casual snack, Latiao is deeply loved by consumers of different classes and ages. The trend of snacks led by Latiao has gone abroad and is popular overseas. Latiao is oily, fragrant and soft, unique in flavor, spicy and refreshing, and has a long aftertaste. However, while it is attractive, many problems in Latiao itself cannot be ignored. [0003] 1. The raw materials are relatively single: most spicy strip products use soy products or noodle products as raw materials, basically soybeans, wheat, etc., and no animal raw materials. [0004] 2. Nutritional issues: The source of basic nutrients is starch, sugar, vegetable protein, vegetable oil, etc., and the raw materials will also undergo high-temperature puffing treatment, resulting in loss ...

AI Technical Summary

Problems solved by technology

Latiao is oily, fragrant and soft, with a unique flavor, spicy and refreshing, and has a long aftertaste. However, while it is attractive, many problems existing in Latiao itself cannot be ignored.

[0003] 1. Raw materials are relatively single: spicy strip products mostly use soy products or noodle products as raw materials, basically soybeans, wheat, etc., no animal raw materials

[0004] 2. Nutritional issues: The source of basic nutrients is starch, sugar, vegetable protein, vegetable oil, etc., and the raw materials will also undergo high-temperature puffing treatment, resulting in loss of nutrients and high fat content

[0005] 3. Imitate the taste of meat: the raw material after puffing imitates the taste of meat products, but it still cannot match the taste and aroma of meat products

[0006] 4. Health and safety issues: Spicy strips are often formulated by adding a large amount of sweeteners, preservatives, flavors, pigments and a large amount of vegetable oil, etc., and most of the spicy strips are packaged in non-vacuum. adverse health effects

[0007] 5. The food standards of the spicy strip industry are still not unified. The quality of spicy strip products on the market is uneven. There are many non-compliant products produced by small workshops. The use of sweeteners in the spicy strip industry is not standardized and the packaging is not hygienic. pose serious risks to the health of consumers

Images