Pork sausage and preparation method thereof
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...
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Main Authors | , , , , , , |
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Format | Patent |
Language | Chinese English |
Published |
02.04.2021
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Subjects | |
Online Access | Get full text |
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Summary: | 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。 |
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Bibliography: | Application Number: CN202011371095 |