CN111838566A - Cantonese style sausage and preparation method thereof - Google Patents

Cantonese style sausage and preparation method thereof Download PDF

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Publication number
CN111838566A
CN111838566A CN202010599436.2A CN202010599436A CN111838566A CN 111838566 A CN111838566 A CN 111838566A CN 202010599436 A CN202010599436 A CN 202010599436A CN 111838566 A CN111838566 A CN 111838566A
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cantonese
sausage
preparation
pomelo peel
peel extract
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黄天祥
杨娟
曾晓房
白卫东
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Zhongkai University of Agriculture and Engineering
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Zhongkai University of Agriculture and Engineering
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
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  • Microbiology (AREA)
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  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of sausage preparation, and particularly discloses a Cantonese sausage and a preparation method thereof. The method comprises adding pericarpium Citri Grandis extract and rhizoma Amorphophalli powder into the preparation process of Cantonese sausage; wherein, the addition amounts of the pomelo peel extract and the konjak powder are as follows: the addition amount of the pomelo peel extract and the konjac flour accounts for 0.5-2% of the mass of the meat. The pomelo peel extract and the konjac powder are added in the preparation process of the Cantonese sausage, so that the peroxide value and the acid value of the Cantonese sausage can be effectively reduced, and the oxidation and rancidity of fat in the processing process of the Cantonese sausage can be effectively inhibited.

Description

Cantonese style sausage and preparation method thereof
Technical Field
The invention relates to the technical field of sausage preparation, and particularly relates to a Cantonese sausage and a preparation method thereof.
Background
The Chinese sausage originates from the south-north direction, and is recorded in the enema method of "Qifol Yaozhu" of Wei north, and its preparation method is now in existence. The sausage is more famous and has different processing technologies and characteristics, such as Guangdong sausage, Sichuan sausage, Jiangsu Rugao sausage, Zhejiang pig and beef mixed sausage, Hunan Dasausage and the like. The Chinese sausage is not added with starch, can be stored for a long time, can be eaten after being cooked, has delicious flavor, is mellow and thick, has long aftertaste, is more fragrant after being chewed, is greatly superior to sausage products in other countries, is one of the traditional special foods in China, and is reputable in and out.
The Cantonese sausage is a branch of salted preserved meat products, is a traditional flavor food in China, originates from Tang and Song, has a history of hundreds of years from now on, and is one of three traditional special foods in Guangdong. It is rich in nutrients, and has fat and protein contents of about 30% and 20%, respectively. The Cantonese sausage is mainly prepared by taking pork as a raw material, cutting lean meat into fat meat, dicing, pickling with edible salt, white sugar, high-degree white spirit and spices, filling into small pig casings, and airing and air-drying. The sausage is a preservation method for preserving meat quality in the early stage, with the rapid development of social economy, the commodity economy is developed day by day, the continuous development of food processing equipment, and the salted cured meat is not only a meat preservation and preservation method, but also is changed into a unique meat processing technology. The Guangdong style sausage has abundant varieties, is made of high-quality raw materials, adopts an exquisite process, and has the characteristics of bright color, attractive appearance, tender and delicious meat, mellow and delicious taste, abundant nutrition, simple and convenient eating mode and the like. Because of unique taste and flavor, the product is very popular with consumers.
However, in the production and processing process of the prior art, the Guangdong style sausage product is directly contacted with air, so that the fat oxidation is serious and the product is rancid; resulting in too high acid value and peroxide value of Cantonese sausage. In order to delay and relieve the oxidation reaction of the Cantonese sausage, an artificially synthesized antioxidant is often added in the production process, but excessive intake of the food additives is not beneficial to the health of human bodies. Therefore, the development of a healthy preparation method capable of preventing the oxidation and rancidity of the sausage has important significance for the production of the sausage.
Disclosure of Invention
In order to overcome the technical problem of fat oxidation in the processing process of the Cantonese style sausage in the prior art, the invention provides a brand-new preparation method of the Cantonese style sausage; the method adds natural and healthy antioxidant components, and can effectively solve the technical problem of fat oxidation of Cantonese sausage in the processing process.
The technical scheme for solving the technical problems is as follows:
a preparation method of Cantonese sausage comprises adding pericarpium Citri Grandis extract and rhizoma Amorphophalli powder during preparation process of Cantonese sausage.
The research of the invention surprisingly discovers that the pomelo peel extract and the konjac flour are added in the preparation process of the Cantonese style sausage, so that the peroxide value and the acid value of the Cantonese style sausage can be effectively reduced, and the oxidation and rancidity of fat in the processing process of the Cantonese style sausage can be effectively inhibited. The inventor tries to add various natural ingredients in the preparation process of the Cantonese style sausage, and although the effect is achieved, the effect is not as remarkable as that of the pomelo peel extract and the konjac powder; in particular, the inventors found that the grapefruit peel extract and the konjac flour must be added at the same time to exert the maximum antioxidant and rancidity preventing effects. The effect of adding the pomelo peel extract or the konjak powder independently is not obvious.
Further, the pomelo peel extract is an alcohol extract of the pomelo peel, and is prepared by the following method: taking shaddock peel, then adding 8-15 times of 50-95% ethanol by volume for heating reflux extraction for 1-2 h, and concentrating and drying an extracting solution after extraction to obtain the shaddock peel alcohol extract.
Further, the pomelo peel extract is prepared by the following method:
(1) loading the alcohol extract of pericarpium Citri Grandis onto nonpolar macroporous resin;
(2) eluting with 15% ethanol, eluting with 35% ethanol, collecting 35% ethanol eluate, concentrating, and drying to obtain pericarpium Citri Grandis extract.
The inventor further researches and discovers that the effective components enriched by adopting the macroporous resin method can obviously reduce the peroxide value of the Cantonese style sausage; can further improve the antioxidation of the Cantonese style sausage.
Preferably, the addition amounts of the pomelo peel extract and the konjac flour are as follows: the addition amount of the pomelo peel extract and the konjac flour accounts for 0.5-2% of the mass of the meat in terms of the mass of the meat;
further preferably, the addition amounts of the pomelo peel extract and the konjac flour are as follows: the addition amount of the pomelo peel extract and the konjac flour accounts for 1-2% of the mass of the meat.
In addition, the inventor further researches and discovers that although the pomelo peel extract and the konjac flour can effectively reduce the peroxide value and the acid value of the Cantonese sausage, the excessive addition of the pomelo peel extract and the konjac flour can cover the original flavor of the sausage, so that the color of the sausage is changed into dark brown, and the sausage has heavy bitter taste when tasting; if the addition amount is too small, the peroxide value and the acid value of the Cantonese style sausage cannot be well reduced. The inventor shows through research that when the addition amount of the pomelo peel extract and the konjaku flour accounts for 0.5-2% of the mass of the meat, especially when the addition amount of the pomelo peel extract and the konjaku flour accounts for 1-2% of the mass of the meat, the sausage is rich in fragrance, has the flavor of pomelo peel and has the best effect.
Preferably, the mass ratio of the pomelo peel extract to the konjac flour is 1: 3 to 5.
Preferably, the preparation method of the Cantonese style sausage specifically comprises the following steps:
mincing lean meat, mixing with salt, water, pomelo peel extract, konjac flour and monosodium glutamate, stirring uniformly, and pickling for 10-30 min;
dicing fat meat, mixing with white granulated sugar and white spirit, stirring uniformly, and pickling for 10-30 min;
and uniformly stirring the pickled fat meat dices and the lean meat, and performing clysis, knot tying, hole pricking and drying to obtain the Cantonese style sausage.
Preferably, sodium nitrite is also added during the preparation of the cantonese sausage.
A proper amount of sodium nitrite is added into the Cantonese sausage to play roles in color development and corrosion prevention. However, nitrite produces carcinogens such as nitrosoamides and nitrosamines in meat products. Further research by the inventor shows that the content of nitrite in the Cantonese sausage can be reduced by adding the pomelo peel extract and the konjac powder in the preparation process of the Cantonese sausage, so that the generation of nitrosamine is effectively inhibited, and the content of harmful substances in the Cantonese sausage is effectively reduced.
Further preferably, the specific adding mode of the sodium nitrite is as follows: mincing lean meat, mixing with salt, sodium nitrite, water, pomelo peel extract, konjac flour and monosodium glutamate, stirring uniformly, and pickling for 10-30 min.
The invention also provides the Cantonese style sausage prepared by the preparation method.
Has the advantages that: the invention provides a brand-new preparation method of Cantonese sausage, wherein the pomelo peel extract and the konjac flour are added in the preparation process of the Cantonese sausage, so that the peroxide value and the acid value of the Cantonese sausage can be effectively reduced, and the oxidation and rancidity of fat in the processing process of the Cantonese sausage can be effectively inhibited. In addition, the content of nitrite in the Cantonese sausage can be reduced by adding the pomelo peel extract and the konjac flour in the preparation process of the Cantonese sausage, so that the generation of nitrosamine is effectively inhibited, and the content of harmful substances in the Cantonese sausage is effectively reduced.
Detailed Description
The present invention is further explained with reference to the following specific examples, which do not limit the scope of the present invention.
The method for measuring the acid value and the peroxide value comprises the following steps: chopping a finished Guangdong style sausage sample, mincing the cut Guangdong style sausage sample by a sample crusher, putting the minced Guangdong style sausage sample into a 500ml beaker, soaking the cut Guangdong style sausage sample in petroleum ether with the boiling range of 30-60 ℃ for more than 12 hours until the oil is fully dissolved in the petroleum ether, and then performing rotary evaporation on the oil at the temperature of 30 ℃ by using a rotary evaporator until the petroleum ether is completely evaporated to obtain a fat sample. Then, the acid value and the peroxide value are measured by referring to GB/T5009.37-2003 analytical method for edible vegetable oil sanitation standard.
The nitrite determination method of the invention is as follows: reference is made to the second method in GB/T5009.33-2008 "determination of nitrite and nitrate in food": spectrophotometry.
EXAMPLE 1 preparation of Cantonese sausage
Guang style sausage raw materials: 700g of lean meat, 300g of fat meat, 20g of salt, 130g of water, 2g of monosodium glutamate, 0.1g of sodium nitrite, 130g of white granulated sugar, 40g of white spirit, 10g of shaddock peel extract and konjac flour;
the mass ratio of the pomelo peel extract to the konjak powder is 1: 4;
the pomelo peel extract is prepared by the following method: collecting 500g of shaddock peel, cutting, adding 4L of 95% ethanol by volume, heating, refluxing, extracting for 1.5h, concentrating the extractive solution, and drying to obtain alcohol extract of shaddock peel.
The preparation method of the Cantonese sausage comprises the following steps:
(1) mincing lean meat, mixing with salt, water, pericarpium Citri Grandis extract, rhizoma Amorphophalli powder, monosodium glutamate and sodium nitrite, stirring, and pickling for 15 min;
(2) dicing fat meat, mixing with white sugar and Chinese liquor, stirring, and pickling for 15 min;
(3) and uniformly stirring the pickled fat meat dices and the lean meat, and performing clysis, knot tying, hole pricking and drying to obtain the Cantonese style sausage.
EXAMPLE 2 preparation of Cantonese sausage
The difference between the embodiment 2 and the embodiment 1 is that the preparation method of the adopted pomelo peel extract is different, the pomelo peel extract in the embodiment 2 is further enriched with effective components through D101 type macroporous resin on the basis of the pomelo peel alcohol extract prepared in the embodiment 1, and the macroporous resin column chromatography method specifically comprises the following steps:
(1) the alcohol extract of the pomelo peel obtained in the example 1 is coated on D101 type macroporous resin;
(2) then eluting with 15% ethanol with 5 times of column volume to remove impurities, and eluting with 35% ethanol with 5 times of column volume; collecting the ethanol elution part with the volume fraction of 35%, concentrating and drying to obtain the pomelo peel extract.
Comparative example 1 preparation of Cantonese sausage
Comparative example 1 is different from example 1 in that only the grapefruit peel extract was added to the guang style sausage raw material, and no konjac flour was added. The preparation method is the same as that of example 1.
Guang style sausage raw materials: 700g of lean meat, 300g of fat meat, 20g of salt, 130g of water, 2g of monosodium glutamate, 0.1g of sodium nitrite, 130g of white granulated sugar, 40g of white spirit and 10g of shaddock peel extract.
Comparative example 2 preparation of Cantonese sausage
Comparative example 2 is different from example 1 in that only konjac flour was added to the guang style sausage material and no grapefruit peel extract was added. The preparation method is the same as that of example 1.
Guang style sausage raw materials: 700g of lean meat, 300g of fat meat, 20g of salt, 130g of water, 2g of monosodium glutamate, 0.1g of sodium nitrite, 130g of white granulated sugar, 40g of white spirit and 10g of konjac flour.
Comparative example 3 preparation of Cantonese sausage
Comparative example 3 is different from example 2 in that the macroporous resin elution method for preparing the grapefruit peel extract is different, and the rest is the same as example 2,
the specific method for macroporous resin column chromatography in the comparative example 3 is as follows:
(1) the alcohol extract of the pomelo peel obtained in the example 1 is coated on D101 type macroporous resin;
(2) then eluting with water of 5 times of column volume to remove impurities, and eluting with ethanol of 5 times of column volume with volume fraction of 15%; collecting the ethanol elution part with the volume fraction of 15%, concentrating and drying to obtain the pomelo peel extract.
Comparative example 4 preparation of Cantonese sausage
Comparative example 4 is different from example 2 in that the macroporous resin elution method for preparing the grapefruit peel extract is different, and the rest is the same as example 2,
The specific method for macroporous resin column chromatography in comparison 4 is as follows:
(1) the alcohol extract of the pomelo peel obtained in the example 1 is coated on D101 type macroporous resin;
(2) then eluting with 35% ethanol with 5 times of column volume to remove impurities, and eluting with 55% ethanol with 5 times of column volume; collecting 55% ethanol eluate, concentrating, and drying to obtain the pericarpium Citri Grandis extract.
The preparation of cantonese sausages prepared in examples 1 and 2 and comparative examples 1-4 was subjected to acid value, peroxide value and nitrite residue tests, and the test results are shown in table 1.
TABLE 1 Cantonese sausage test results
Acid value Peroxide number Residual amount of nitrite
EXAMPLE 1 Cantonese sausage 0.21mg/g 0.19mg/g 20mg/kg
EXAMPLE 2 Cantonese sausage 0.16mg/g 0.07mg/g 12mg/kg
Comparative example 1 Cantonese sausage 0.27mg/g 0.24mg/g 29mg/kg
Comparative example 2 Cantonese sausage 0.32mg/g 0.41mg/g 33mg/kg
Comparative example 3 Cantonese sausage 0.25mg/g 0.22mg/g 26mg/kg
Comparative example 4 Cantonese sausage 0.30mg/g 0.29mg/g 22mg/kg
As can be seen from the results of the cantonese sausage test in table 1, the cantonese sausages prepared in examples 1 and 2 have lower acid value, peroxide value and nitrite residue; this shows that the addition of the pomelo peel extract and the konjac flour in the preparation process of the Cantonese style sausage can effectively inhibit the oxidation and rancidity of fat in the processing process of the Cantonese style sausage, and the pomelo peel extract and the konjac flour can remove nitrite in the sausage.
In addition, the acid value, the peroxide value and the nitrite residual amount of the cantonese sausage prepared in the example 2 are all smaller than those of the cantonese sausage prepared in the example 1, which indicates that the alcohol extract of the pomelo peel can be enriched with a large amount of effective components capable of inhibiting the oxidation and rancidity of fat in the processing process of the cantonese sausage and reducing the nitrite residual amount by the macroporous resin column chromatography method, and the acid value, the peroxide value and the nitrite residual amount of the cantonese sausage can be further reduced after the alcohol extract of the pomelo peel is combined with the konjac powder.
As can be seen from the comparative data of comparative examples 1 and 2 and example 1, the guang style sausage prepared in example 1 has smaller acid value, peroxide value and nitrite residual amount than the guang style sausage prepared in comparative examples 1 and 2, which shows that the effect of using the combination of the pomelo peel extract and the konjac powder in reducing the acid value, peroxide value and nitrite residual amount of the guang style sausage is more remarkable than the effect of using the pomelo peel extract or the konjac powder alone.
As can be seen from the comparative data of comparative examples 3 and 4 and example 2, the cantonese sausage prepared in example 2 has smaller acid value, peroxide value and nitrite residual amount than those of the cantonese sausages of comparative examples 3 and 4. This shows that the elution conditions of the macroporous resin play a key role in determining whether the prepared pomelo peel extract has more excellent effect of reducing the acid value, peroxide value and nitrite residual amount of the Cantonese style sausage. From the comparison, it can be seen that only the pomelo peel extract prepared under the condition of the macroporous resin of the invention can further reduce the acid value, peroxide value and nitrite residual amount of the Cantonese sausage.

Claims (8)

1. A preparation method of Cantonese style sausage is characterized in that pomelo peel extract and konjak powder are added in the preparation process of the Cantonese style sausage.
2. The preparation method of Cantonese style sausage according to claim 1, wherein the pomelo peel extract and the konjac flour are added in the following amounts: the addition amount of the pomelo peel extract and the konjac flour accounts for 0.5-2% of the mass of the meat.
3. The preparation method of Cantonese style sausage according to claim 2, wherein the pomelo peel extract and the konjac flour are added in the following amounts: the addition amount of the pomelo peel extract and the konjac flour accounts for 1-2% of the mass of the meat.
4. The preparation method of Cantonese style sausage according to claim 1, wherein the mass ratio of the pomelo peel extract to the konjac flour is 1: 3 to 5.
5. The preparation method of Cantonese style sausage according to claim 1, which comprises the following steps:
mincing lean meat, mixing with salt, water, pomelo peel extract, konjac flour and monosodium glutamate, stirring uniformly, and pickling for 10-30 min;
dicing fat meat, mixing with white granulated sugar and white spirit, stirring uniformly, and pickling for 10-30 min;
and uniformly stirring the pickled fat meat dices and the lean meat, and performing clysis, knot tying, hole pricking and drying to obtain the Cantonese style sausage.
6. The preparation method of Cantonese style sausage according to claim 5, wherein sodium nitrite is further added during the preparation process of the Cantonese style sausage.
7. The preparation method of Cantonese style sausage according to claim 6, wherein the specific adding mode of sodium nitrite is as follows: mincing lean meat, mixing with salt, sodium nitrite, water, pomelo peel extract, konjac flour and monosodium glutamate, stirring uniformly, and pickling for 10-30 min.
8. Cantonese style sausage prepared by the preparation method of any one of claims 1-7.
CN202010599436.2A 2020-06-28 2020-06-28 Cantonese style sausage and preparation method thereof Pending CN111838566A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102940023A (en) * 2012-10-24 2013-02-27 仲恺农业工程学院 Composite natural antioxidant, preparation method thereof and application thereof in Cantonese sausage
CN106036561A (en) * 2016-06-03 2016-10-26 江苏省农业科学院 Bioprocessing method for conditioning freshwater fish
CN108719835A (en) * 2018-05-15 2018-11-02 贵州务川科华生物科技有限公司 A kind of spicy sausage and its ecological preparation method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102940023A (en) * 2012-10-24 2013-02-27 仲恺农业工程学院 Composite natural antioxidant, preparation method thereof and application thereof in Cantonese sausage
CN106036561A (en) * 2016-06-03 2016-10-26 江苏省农业科学院 Bioprocessing method for conditioning freshwater fish
CN108719835A (en) * 2018-05-15 2018-11-02 贵州务川科华生物科技有限公司 A kind of spicy sausage and its ecological preparation method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杨晓泉 等: "《食品毒理学》", 31 August 1999 *

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Application publication date: 20201030