Low-fat chicken fermented sausage and preparation method thereof

• Main Authors: LI XINLING, ZHANG MIN, GUO XINYU, WU JINGJUAN, LI FANG, ZHANG HUIYUN
• Format: Patent
• Language: English
• Published: 04.02.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention discloses a low-fat chicken fermented sausage and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The low-fat chicken fermented sausage comprises the following components by mass: 100 parts of chicken breast, 12-14 parts of corn oil, 9-12 parts of inulin, 1.2-1.4 parts of soy protein isolate, 0.5-0.7 part of sucrose, 3.5-4 parts of salt, 0.01 part of butyl hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper powder, 9.5-10.5 parts of water, 0.001-0.004 part of probiotics and 0.035-0.038 part of leaven. According to the low-fat fermented sausage, chicken is inoculated with lactic acid bacteria so as to prepare a fermented meat product, so that the color of the product is improved, the digestibility and net utilization rate of proteins are increased, the safety of the product are improved, the shelf life of the product is prolonged, and a unique flavor is provided to the product.