Pork sausage and preparation method thereof

• Main Authors: XIANG DAN, HUANG PINGGANG, LIAN JUNQIANG, LIU XIAOZHAN, LIU HUAIWEI, ZHANG LINLIN, YANG WEIJIE
• Format: Patent
• Language: Chinese; English
• Published: 02.04.2021
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; 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 discloses a pork sausage and a preparation method thereof. The pork sausage comprises the following raw materials: 57-62 parts of pork, 17-20 parts of fat, 17-20 parts of water, 0.30-0.40 part of sodium tripolyphosphate, 0.10-0.30 part of glutamine transaminase, 0.8-1.2 parts of sodium carboxymethyl cellulose, 1-3 parts of edible salt and the balance auxiliary materials. Moreover, the preparation method of the pork sausage is further provided; the meat content of the pork sausage reaches up to 80%; natural spices are adopted, and water and oil retention auxiliary materials such as starch and soybean protein are not used; and the pork sausage prepared by the invention is crisp, tender, juicy, fat but not greasy. 本发明公开一种肉肠及其制备方法，肉肠原料组成包括，猪肉57-62份，肥膘17-20份，水17-20份，三聚磷酸钠0.30-0.40份，谷氨酰胺转氨酶0.10-0.30份，羧甲基纤维素钠0.8-1.2份，食盐1-3份，其余为辅料。且还提供了该肉肠的制备方法，该肉肠含肉量高达80％，采用天然香辛料，且无淀粉、大豆蛋白等保水保油辅料；本发明制备的肉肠脆嫩多汁，肥而不腻。