CN111802597A

CN111802597A - Preparation method of pineapple and pork sausage

Info

Publication number: CN111802597A
Application number: CN202010709274.3A
Authority: CN
Inventors: 刘欣; 卞春
Original assignee: Harbin University
Current assignee: Harbin University
Priority date: 2020-07-22
Filing date: 2020-07-22
Publication date: 2020-10-23

Abstract

The invention discloses a pineapple and pork sausage which comprises the following raw materials: 6 to 8 percent of carrot, 4 to 6 percent of pineapple, 4.5 to 6.5 percent of glutinous rice, 11.5 to 13.5 percent of egg white, 58 to 68.6 percent of pork, 5 to 7 percent of modified starch, 0.3 to 0.5 percent of carrageenan and 0.1 to 0.3 percent of composite phosphate. The invention also discloses a preparation method of the pineapple-pork sausage, which comprises the following steps: step one, preparing pineapple juice and pineapple residues, step two, steaming carrots and steaming sticky rice; step three, preparing the pork paste, and adding a curing agent for curing; step four, uniformly mixing the pineapple residue, the steamed carrots, the sticky rice, the pickled pork paste and the egg white, adding the modified starch, the carrageenan and the composite phosphate, and uniformly mixing to obtain stuffing; and step five, filling the stuffing into the casing, and baking to obtain the pineapple-pork sausage. The sausage prepared by the invention has good gel property, moderate hardness, high elasticity and good chewiness.

Description

Preparation method of pineapple and pork sausage

Technical Field

The invention relates to the technical field of sausage preparation, in particular to a preparation method of a pineapple-pork sausage.

Background

With the development and progress of human society, a series of sausage technology operations have been widely applied by using livestock and poultry meat as a main raw material. The meat product is unique in color and taste, and is very popular with people. Due to convenience and rapidness, it has become one of the most common dishes on a dining table. However, with the improvement of life quality and the improvement of food nutrition awareness in recent years, the satisfaction degree of people on food is not only fully satisfied, but also the meat product as a novel natural diversity is gradually becoming the direction of people's choice. High protein, high dietary fiber, low sugar, low salt, low cholesterol, low fat, high nutrition composite meat products have become the development direction of new meat products.

The existing sausages are all prepared by adding starch into muddy meat, and have single taste and single nutritional ingredients. In the prior art, the fruit and vegetable, the glutinous rice and the egg white are simultaneously added into the sausage to prepare the compound fruit and vegetable glutinous rice sausage, and few researches are carried out. Moreover, the proportion and the preparation details of the sausage raw materials are key factors influencing the good and poor mouthfeel of the sausage.

Disclosure of Invention

An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.

The invention also aims to provide a preparation method of the pineapple-pork sausage, wherein the hardness of the sausage prepared by the optimal raw material ratio is 380g, the cohesion is 0.93, the elasticity is 3.77mm, and the chewiness is 7.8 mJ. Has good gel property, moderate hardness, high elasticity, and good chewing property.

To achieve these objects and other advantages in accordance with the present invention, a pineapple-pork sausage comprises the following raw materials: 6 to 8 percent of carrot, 4 to 6 percent of pineapple, 4.5 to 6.5 percent of glutinous rice, 11.5 to 13.5 percent of egg white, 58 to 68.6 percent of pork, 5 to 7 percent of modified starch, 0.3 to 0.5 percent of carrageenan and 0.1 to 0.3 percent of composite phosphate.

Preferably, the method comprises the following raw materials: 7.5% of carrot, 5% of pineapple, 5% of glutinous rice, 12.5% of egg white, 63.4% of pork, 6% of modified starch, 0.4% of carrageenan and 0.2% of composite phosphate.

The invention also provides a preparation method of the pineapple-pork sausage, which comprises the following steps:

firstly, crushing and filtering the pineapples in the ratio to obtain pineapple juice and pineapple residues, storing at-4 ℃,

step two, dicing and steaming the carrots in the proportion, and soaking the sticky rice in cold water for 22-24 hours and then steaming;

adding pineapple juice into the pork in the ratio to chop and mix to prepare mashed pork, wherein the adding amount of the pineapple juice is not more than 1 percent of the total weight of the pork, the final chopping temperature is not more than 8 ℃, adding a pickling agent, and pickling for 10-13 hours at the temperature of 3-5 ℃, wherein the pickling agent comprises salt, white sugar, monosodium glutamate, soy sauce, nitrite and vitamin C;

step four, uniformly mixing the pineapple residue prepared in the step one, the steamed carrots and the sticky rice in the step two, the salted pork paste in the step three and the egg white in the ratio, and then adding the modified starch, the carrageenan and the composite phosphate in the ratio to uniformly mix to obtain stuffing;

and step five, filling the stuffing into the casing, airing the casing in a ventilated and shady place for 12h, then placing the casing in an oven with the temperature of 140-180-plus-one and the temperature of 150-plus-one for baking for 15-20min for cooking, and then heating the casing to the temperature of 180-plus-one and the temperature of 190-plus-one for baking for 5-10min for coloring to obtain the pineapple-pork sausage.

Preferably, in the first mashing step, the pineapple is peeled, the crude fibers at the two ends and the center are cut off, the pineapple is cut into blocks of 10cm, the blocks are placed into a mashing machine, and purified water is added until the pineapple is submerged, and the rotating speed is controlled to be 8000r/min and the time is 30 s.

Preferably, in the third step, the chopping temperature is set to be 4 ℃, the rotating speed is 1200r/min, and the chopping time is 50 s.

Preferably, the addition amounts of the salt, the white sugar, the monosodium glutamate, the soy sauce, the nitrite and the vitamin C in the third step are 0.5%, 6%, 1%, 3%, 0.015% and 0.06% of the total weight of the minced pork in sequence.

Preferably, the diameter of the sausage casing used in the fifth step is 22-24cm, the length of the sausage casing is 10-12cm, and holes are alternately punctured on the surface of the sausage casing.

Preferably, the pork used in step three has a fat content of 15% to 20%, which is pre-treated before being made into mashed pork: cleaning pork, peeling, removing fascia, dividing into 10cm blocks, and freezing at-4 deg.C.

Preferably, the sausage casing in the fifth step is processed as follows before filling: cleaning small intestine of pig, turning over, adding salt, kneading for 10min, washing with water, spreading flour, kneading for 20min, turning over until the inner wall is inward, injecting running water, washing for at least 10min, turning over again until the inner wall is outward, removing thick film on the inner wall, and leaving milky transparent film as casing, wherein the amount of salt is 0.03% of the weight of small intestine of pig, and the amount of flour is 0.6% of the weight of small intestine of pig.

The invention at least comprises the following beneficial effects:

the sausage prepared by the optimal raw material ratio has the hardness of 380g, the cohesiveness of 0.93, the elasticity of 3.77mm and the chewiness of 7.8 mJ. Has good gel property, moderate hardness, high elasticity, and good chewing property.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Drawings

FIG. 1 is a schematic view of a manufacturing process of the present invention;

FIG. 2 is a graph showing the sensory score relationship of the added amount of carrots of the present invention;

FIG. 3 is a graph showing the sensory score relationship of the pineapple addition amount of the present invention;

FIG. 4 is a graph showing a sensory evaluation relationship of the amount of glutinous rice added in the present invention;

FIG. 5 is a graph showing the sensory score relationship of the amount of egg white added in the present invention;

FIG. 6 is a graph showing the relationship between water and sensory evaluation factors of the added amounts of carrot, pineapple, glutinous rice and egg white;

FIG. 7 is a graph showing the sensory score relationship of modified starch addition levels according to the present invention;

FIG. 8 is a graph showing the sensory score relationship of the amount of carrageenan added in the present invention;

FIG. 9 is a graph showing the sensory score relationship of the amount of phosphate complex added according to the present invention;

FIG. 10 is a graph showing the relationship between the levels of various factors of the modified starch, carrageenan and phosphate complex of the present invention and sensory evaluation.

Detailed Description

The present invention is further described in detail below with reference to the drawings and examples so that those skilled in the art can practice the invention with reference to the description.

It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof. It should be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials described therein are commercially available without otherwise specified.

< example 1>

The pineapple-pork sausage comprises the following raw materials: 6% of carrot, 4% of pineapple, 4.5% of glutinous rice, 11.5% of egg white, 68.4% of pork, 5% of modified starch, 0.3% of carrageenan and 0.3% of composite phosphate.

The preparation method of the pineapple-pork sausage comprises the following steps:

step two, dicing and steaming the carrots in the proportion, and soaking the sticky rice in cold water for 22 hours and steaming;

adding pineapple juice into the pork in the ratio to chop and mix to prepare mashed pork, wherein the adding amount of the pineapple juice is not more than 1 percent of the total weight of the pork, the final chopping temperature is not more than 8 ℃, adding a pickling agent, and pickling at the temperature of 3 ℃ for 10 hours, wherein the pickling agent comprises salt, white sugar, monosodium glutamate, soy sauce, nitrite and vitamin C;

and step five, filling the stuffing into a casing, airing the casing in a ventilated and cool place for 12 hours, then placing the casing in an oven at 140 ℃ for baking for 20min for cooking, and then heating the temperature to 180 ℃ for baking for 10min for coloring to obtain the pineapple-pork sausage.

Wherein, in the first mashing step, the pineapple is peeled, the crude fibers at the two ends and the center are cut off, the pineapple is cut into blocks of 10cm, the blocks are put into a mashing machine, and purified water is added until the pineapple is submerged, the rotating speed is controlled to be 8000r/min, and the time is 30 s.

In the third step, the chopping temperature is set to be 4 ℃, the rotating speed is 1200r/min, and the chopping time is 50 s.

The addition amounts of the salt, the white sugar, the monosodium glutamate, the soy sauce, the nitrite and the vitamin C in the third step are 0.5 percent, 6 percent, 1 percent, 3 percent, 0.015 percent and 0.06 percent of the total weight of the minced pork in sequence.

The diameter of the sausage casing used in the fifth step is 22-24cm, the length of the sausage casing is 10-12cm, and holes are alternately arranged on the surface of the sausage casing.

The pork used in the third step has a fat content of 15-20%, and is pretreated before being made into mashed pork: cleaning pork, peeling, removing fascia, dividing into 10cm blocks, and freezing at-4 deg.C.

The sausage casing in the step five is treated as follows before filling: cleaning small intestine of pig, turning over, adding salt, kneading for 10min, washing with water, spreading flour, kneading for 20min, turning over until the inner wall is inward, injecting running water, washing for at least 10min, turning over again until the inner wall is outward, removing thick film on the inner wall, and leaving milky transparent film as casing, wherein the amount of salt is 0.03% of the weight of small intestine of pig, and the amount of flour is 0.6% of the weight of small intestine of pig.

< example 2>

The pineapple-pork sausage comprises the following raw materials: 7.5% of carrot, 5% of pineapple, 5% of glutinous rice, 12.5% of egg white, 63.4% of pork, 6% of modified starch, 0.4% of carrageenan and 0.2% of composite phosphate.

step two, dicing and steaming the carrots in the proportion, and soaking the sticky rice in cold water for 24 hours and steaming;

adding pineapple juice into the pork in the ratio to chop and mix to prepare mashed pork, wherein the adding amount of the pineapple juice is not more than 1 percent of the total weight of the pork, the final chopping temperature is not more than 8 ℃, adding a curing agent, and curing at 4 ℃ for 10-13h, wherein the curing agent comprises salt, white sugar, monosodium glutamate, soy sauce, nitrite and vitamin C;

and step five, filling the stuffing into a sausage casing, airing the sausage casing in a ventilated and shady place for 12 hours, then placing the sausage casing in an oven at 145 ℃ for baking for 18min for cooking, and then heating the temperature to 185 ℃ for baking for 8min for coloring to obtain the pineapple-pork sausage.

<. example 3>

The pineapple-pork sausage comprises the following raw materials: 8% of carrot, 6% of pineapple, 6.5% of glutinous rice, 13.5% of egg white, 58.4% of pork, 7% of modified starch, 0.5% of carrageenan and 0.1% of composite phosphate.

adding pineapple juice into the pork in the ratio to chop and mix to prepare mashed pork, wherein the adding amount of the pineapple juice is not more than 1 percent of the total weight of the pork, the final chopping temperature is not more than 8 ℃, adding a pickling agent, and pickling at 5 ℃ for 13 hours, wherein the pickling agent comprises salt, white sugar, monosodium glutamate, soy sauce, nitrite and vitamin C;

and step five, filling the stuffing into a casing, airing the casing in a ventilated and cool place for 12 hours, then placing the casing in an oven at 150 ℃ for baking for 15min for cooking, and then heating the temperature to 190 ℃ for baking for 5min for coloring to obtain the pineapple-pork sausage.

The sausages prepared in the present invention for each example or each test can be scored by sensory evaluation and analyzed for texture by TPA.

Sensory evaluation: and scoring the sausage in four aspects of color, taste, tissue state and mouthfeel to further obtain a comprehensive score. Each sample is evaluated by 20 students according to a sensory evaluation table, mutual discussion is avoided, after each sample is evaluated, the next sample is rinsed with clear water, 5min later, sensory scores are recorded, and the average value is taken as the sensory score. Sensory scoring criteria are shown in table 1.

TABLE 1

TPA texture analysis: the method is used for testing the quality and the structure of the sausage, also called as twice chewing test, and mainly comprises the steps of simulating the motion of oral food and teeth, circularly compressing a solid semi-solid sample twice, connecting a texture instrument with a computer, outputting curves of the quality and the structure test in real time, and analyzing indexes according to the sample and the research purpose. To the survey of fruit vegetables cereal pork sausage rerum natura, adopt TPA secondary down-force method, the index of survey fruit vegetables cereal pork sausage has: hardness, elasticity, cohesion, chewiness. The specific parameters for measuring the indexes are as follows: TA 10; trigger point loading: 7g of a mixture; testing speed: 1 mm/s; descending distance: 4 mm.

The TPA parameters and their meanings are shown in Table 2.

TABLE 2

In the present invention, example 2 is a preferable value of the raw material ratio, and is specifically obtained by the following method.

One-factor test of carrot addition

The addition amount of carrot is used as variable, and the other addition amounts are unchanged. The experimental results are shown in fig. 2, in which the added amounts of carrot are 2.5%, 5%, 7.5%, 10% and 12.5%, the added amount of pineapple is 7.5%, the added amount of glutinous rice is 7.5% and the added amount of egg white is 10%.

As can be seen from fig. 2, the sensory score increased as the amount of carrots increased, reached a maximum value when the amount of carrots added was 10%, and then decreased as the amount of carrots increased. When the adding amount of the carrots is less than 10%, the taste of the sausage containing fruits, vegetables, grains and pork is light; when the added amount of carrot is more than 10%, the taste of carrot is too heavy to mask others, so the optimum added amount of carrot is 10%.

(II) Single factor test of pineapple addition

The addition amount of the pineapple is taken as a variable, and the rest addition amount is unchanged. The results of the experiment are shown in fig. 3, in which the amounts of pineapple added are 2.5%, 5%, 7.5%, 10%, and 12.5%, the amount of carrot added is 10%, the amount of glutinous rice added is 7.5%, and the amount of egg white added is 10%.

As can be seen from fig. 3, the sensory score increased when the amount of pineapple increased, reached a maximum when the amount of pineapple added was 5%, and then decreased when the amount of pineapple was increased. When the addition amount of the pineapples is less than 5%, the pineapple taste of the fruit, vegetable, cereal and pork sausage is light; when the amount of pineapple added is more than 5%, the moisture content is too high and the adhesiveness is not good, so the optimum amount of pineapple added is 5%.

(III) Single factor test of amount of glutinous Rice added

The addition amount of the glutinous rice is used as a variable, and the other addition amounts are unchanged. The results of the experiment are shown in fig. 4, in which the amounts of glutinous rice added are 2.5%, 5%, 7.5%, 10%, and 12.5%, carrot added is 10%, pineapple added is 5%, and egg white added is 10%, respectively.

As can be seen from figure 4, when the addition amount of the glutinous rice is 5%, the sensory score is highest, the sausage containing fruits, vegetables, grains and pork has unique aroma of the glutinous rice and good adhesion, so that the optimum addition amount of the glutinous rice is 5%.

(IV) Single factor test of egg white addition

The addition amount of egg white is used as a variable, and the rest addition amount is unchanged. The experimental results are shown in fig. 5, in which the amounts of egg white added were 2.5%, 5%, 7.5%, 10%, and 12.5%, the amount of carrot added was 10%, the amount of pineapple added was 5%, and the amount of glutinous rice added was 5%, respectively.

As can be seen from figure 5, when the egg white is added in an amount of 10%, the sensory score is highest, the flavor of the fruit, vegetable, cereal and pork sausage is best, and due to the addition of the egg white, the adhesion degree of the original composite sausage with loose tissues is improved, so that the optimal addition amount of the selected egg white is 10%.

(V) orthogonal optimization test is carried out on the addition amounts of carrot, pineapple, glutinous rice and egg white

Selecting the additive amount of 7.5 percent, 10 percent and 12.5 percent of carrot, 2.5 percent, 5 percent and 7.5 percent of pineapple, 5 percent, 7.5 percent and 10 percent of glutinous rice and 7.5 percent, 10 percent and 12.5 percent of egg white to carry out four-factor three-level L₉(3⁴) The optimal combination of carrot, pineapple, glutinous rice and egg white is determined according to the sensory scores of the products. The results of the orthogonality test are shown in table 3.

TABLE 3

The relationship between the factor levels and the sensory evaluation in table 3 is shown in fig. 6.

The orthogonal experiment result can be obtained, the optimal level of the fruit, vegetable, grain and pork sausage raw material is A₁B₂C₁D₃Namely, the adding amount of carrot is 7.5%, the adding amount of pineapple is 5%, the adding amount of glutinous rice is 5%, and the adding amount of egg white is 12.5%. The ratio was further verified by texture analysis, and as shown in table 4, the measured texture results of the optimal ratio of the raw materials obtained by the orthogonal experiments were further determined to be optimal. Therefore, the optimal addition scheme of the raw materials is that carrot is 7.5%, pineapple is 5%, glutinous rice is 7.5%, and egg white is 12.5%.

TABLE 4

(VI) Single factor test of modified starch addition

The addition amounts of other factors are not changed, the variables are set as modified starch, the addition amounts are respectively 2%, 4%, 6%, 8% and 10%, the addition amount of carrageenan is 0.6%, the addition amount of composite phosphate is 0.6%, and the experimental result is shown in fig. 7.

As can be seen from fig. 7, when the addition amount of the modified starch is 8%, the sensory score is highest, and the flavor of the fruit, vegetable, cereal and pork sausage is best; when the addition amount of the modified starch is less than 8%, the water content in the sausage containing fruits, vegetables, grains and pork is excessive; when the addition amount of the modified starch is more than 8%, the starch is too heavy in taste and poor in mouthfeel, so that the optimal addition amount of the modified starch is 8%.

(hepta) single factor test of carrageenan addition

The addition amount of carrageenan is used as a variable, and the other addition amounts are unchanged. The addition amounts of carrageenan were 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%, the addition amount of modified starch was 8%, and the addition amount of composite phosphate was 0.6%, respectively, and the experimental results are shown in fig. 8.

As can be seen from fig. 8, when the amount of carrageenan added is 0.4%, the sensory score is highest, and the flavor of the fruit, vegetable, cereal and pork sausage is the best. Therefore, the optimum amount of carrageenan added is 0.4%.

(VIII) Single-factor test of amount of Complex phosphate added

The addition amount of the composite phosphate is taken as a variable, and the rest addition amount is unchanged. The addition amounts of the composite phosphate were 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%, the addition amount of the modified starch was 8%, and the addition amount of the carrageenan was 0.4%, respectively, and the experimental results are shown in fig. 9.

As can be seen from figure 9, when the addition amount of the composite phosphate is 0.4%, the sensory score is highest, and the flavor of the fruit, vegetable, cereal and pork sausage is best. When the adding amount of the composite phosphate is less than 0.4%, the taste of the sausage containing fruits, vegetables, grains and pork is light; when the amount of the composite phosphate added is more than 0.4%, the adhesion is not good, so the optimum amount of the composite phosphate added is 0.4%.

(nine) orthogonal test of addition amounts of modified starch, carrageenan and composite phosphate

Selecting 6%, 8% and 10% of modified starch, 0.2%, 0.4% and 0.6% of carrageenan and 0.2%, 0.4% and 0.6% of composite phosphate, performing three-factor three-level orthogonal experiment, and determining the optimal combination of the modified starch, the carrageenan and the composite phosphate according to the sensory evaluation of the product. As shown in Table 5As shown. The relationship between the levels of the factors and the sensory evaluation is shown in fig. 10. The optimal level of the fruit, vegetable, grain, pork sausage thickener and quality improver is A₁B₂C₁Namely 6 percent of modified starch, 0.4 percent of carrageenan and 0.2 percent of composite phosphate. The final formula of the fruit, vegetable, cereal and pork sausage prepared according to the proportion is 7.5% of carrot, 5% of pineapple, 5% of glutinous rice, 12.5% of egg white, 63.4% of pork, 6% of modified starch, 0.4% of carrageenan and 0.2% of composite phosphate.

TABLE 5

The results of the optimization were further verified based on texture analysis, as shown in table 6.

TABLE 6

Table 6 shows that the results of the texture measured by the optimal ratio of the additives obtained from the orthogonal experiments are the best. Therefore, the optimal addition scheme of the additive comprises 6% of modified starch, 0.4% of carrageenan and 0.2% of composite phosphate.

The orthogonal experiments in tables 3-6 show that the optimal addition ratio is 5% of pineapple, 7.5% of carrot, 5% of glutinous rice, 12.5% of egg white, 6% of starch, 0.4% of carrageenan and 0.2% of composite phosphate. The optimum mixture ratio of the measured texture results is 380g of hardness, 0.93 of cohesiveness, 3.77mm of elasticity and 7.8mJ of chewiness. Has good gel property, moderate hardness, high elasticity, and good chewing property.

The experiment was estimated based on the raw and auxiliary materials and other costs used in the research process of the fruit, vegetable, cereal and pork sausage, and the results of the analysis were as follows, using 100g of fruit, vegetable, cereal and pork sausage.

TABLE 7

From table 7, it can be seen that the cost of producing 100g of sausage containing fruit, vegetable, grain and pork is about 7.0204 yuan, but there is a certain loss in actual production, which increases the cost, so the actual production cost should be higher than the estimated cost, and the estimated cost plus 5% should be 7.05 yuan. The estimated selling price of the sausage containing 100g of fruits, vegetables, grains and pork is 9 yuan, and the profit margin is 27.7%.

The technology and the method adopted by the invention have the advantages of small environmental pollution, less waste output, production noise control, bad environmental influence caused by noise and harm to human bodies, and all pollution generated in the production process is eliminated or minimized by a method.

While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.

Claims

1. The pineapple-pork sausage is characterized by comprising the following raw materials: 6 to 8 percent of carrot, 4 to 6 percent of pineapple, 4.5 to 6.5 percent of glutinous rice, 11.5 to 13.5 percent of egg white, 58 to 68.6 percent of pork, 5 to 7 percent of modified starch, 0.3 to 0.5 percent of carrageenan and 0.1 to 0.3 percent of composite phosphate.

2. The pineapple-pork sausage of claim 1, comprising the following raw materials: 7.5% of carrot, 5% of pineapple, 5% of glutinous rice, 12.5% of egg white, 63.4% of pork, 6% of modified starch, 0.4% of carrageenan and 0.2% of composite phosphate.

3. The method for making the pineapple-pork sausage of claim 1 or 2, comprising the following steps:

4. The method for preparing the pineapple-pork sausage of claim 3, wherein in the first mashing step, the pineapple is peeled, the crude fibers at the two ends and the center are cut off, the cut pineapple is cut into 10cm blocks, the blocks are placed into a mashing machine, and purified water is added until the pineapple is submerged, the rotation speed is controlled to 8000r/min, and the time is 30 s.

5. The method for preparing the pineapple-pork sausage of claim 3, wherein in the third step, the chopping temperature is set to 4 ℃, the rotation speed is 1200r/min, and the chopping time is 50 s.

6. The method for preparing the pineapple-pork sausage of claim 3, wherein the salt, the white sugar, the monosodium glutamate, the soy sauce, the nitrite and the vitamin C are added in the steps of 0.5%, 6%, 1%, 3%, 0.015% and 0.06% of the total weight of the pork paste in sequence.

7. The method for preparing the pineapple-pork sausage of claim 3, wherein the diameter of the casing used in the fifth step is 22-24cm, the length of the sausage is 10-12cm, and holes are alternately arranged on the surface of the sausage.

8. The method for preparing the pineapple-pork sausage of claim 3, wherein the pork used in the third step has a fat content of 15-20%, and is subjected to pretreatment before being made into mashed pork: cleaning pork, peeling, removing fascia, dividing into 10cm blocks, and freezing at-4 deg.C.

9. The method for preparing the pineapple-pork sausage of claim 3, wherein the casing in the fifth step is treated as follows before filling: cleaning small intestine of pig, turning over, adding salt, kneading for 10min, washing with water, spreading flour, kneading for 20min, turning over until the inner wall is inward, injecting running water, washing for at least 10min, turning over again until the inner wall is outward, removing thick film on the inner wall, and leaving milky transparent film as casing, wherein the amount of salt is 0.03% of the weight of small intestine of pig, and the amount of flour is 0.6% of the weight of small intestine of pig.