Preparation method of strong-flavor filled sausage meat product

• Main Author: ZHU YIJUN
• Format: Patent
• Language: Chinese; English
• Published: 04.07.2017
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a preparation method of a strong-flavor filled sausage meat product. The preparation method includes the steps of: 1) mixing lean meat and fat meat according to the mass ratio of 4-6:1-2, adding Tibet costus roots and chrysanthemum, and mincing the mixture to prepare a main material; 2) soaking the main material in a liquid fuming solution at 30-40 DEG C for 1-2 h under 3-6 MPa to prepare a fumed main material; 3) mixing and dissolving water, composite salt, monosodium glutamate, sucralose, five-spice powder, Chinese prickly ash powder, soybean protein isolate and corn starch according to the mass ratio of 10-20:2-4:1-2:1-2:3-5:1-3:2-5:2-3 to prepare a seasoning liquid; 4) mixing the fumed main material and the seasoning liquid according to the mass/volume ratio of 70-80 g : 15-25 ml, rolling the mixture at 15-20 DEG C under 0.3-0.8 MPa in a rolling machine for 4-6 h, and chopping the mixture in a chopping machine at the rate of 3000-4000/min for 5-10 min, and filling sausage casings wi