Functional meat sausage taking whole sheep hoof leather bag as casing and preparation method of functional meat flower sausage

Abstract

The invention discloses a functional meat sausage taking whole sheep hoof leather bag as casing and a preparation method of the functional meat sausage. The sausage is prepared through the steps of using a hollow leather bag obtained after muscles and bones of a fresh rumex japonicas are removed as a casing, preparing a stuffing by adding the following raw materials in percentage by weight into every 1,000 g of lean pork: 20-30% of fat meat (pig backfat and lard diglyceride are mixed in a mass ratio of 9: 1), 12-15% of high-crosslinking corn starch, 1.0-2.0% of ultrahigh-pressure soybean protein isolate hydrolysate, 0.05-0.1% of a liquorice root extract, 0.4-0.6% of an ultrahigh-pressure glycosylation product of psyllium seed gum and soybean protein isolate, 0.8-1.0% of pig bone marrow milk slurry, 0.2-0.4% of a flatfish bone paste lactic acid fermentation product, 0.3-0.5% of drunken oxygen garlic, 40-50% of hydrogen-enriched ice water and other seasoning ingredients, and adopting processes of chopping, encapsulating, tying, cooking, fumigating and the like to prepare a hydrogen-enriched, high-calcium and anti-cancer functional pork sausage. Advanced modern instruments and equipment are adopted in the production process, and time saving, quickness and environment friendliness are achieved. The prepared meat sausage has outstanding functions, and solves the problem of single and insufficient functions of traditional meat sausage products.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a hydrogen-rich, high-calcium, anti-cancer functional sausage and a preparation method thereof, which use whole goat's hooves as casings. Background technique [0002] Pork is rich in nutritional value, sweet and flat in taste, rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other trace elements. It is an indispensable main raw material for making various sausages, especially the diglyceride prepared from pig fat , which is a kind of hydrophilic and lipophilic functional oil with outstanding physiological activity. At the same time, it has many advantages such as safety, nutrition, good processing suitability, and high human compatibility. It is a kind of multifunctional fat substitute. It can reduce visceral fat, inhibit weight gain, and lower blood lipids. Therefore, adding it to meat products can effectively exert its functional properties an...

AI Technical Summary

Problems solved by technology

[0012] Another object of the present invention is to solve the problem of single insufficient functionality of meat sausage products