Preparation method of ham sausage

[0009] A kind of preparation method of ham sausage, comprises 25 parts of minced pork belly, 25 parts of shrimp, 15 parts of starch, 0.35 part of dodder, 0.8 part of refined salt, 0.2 part of monosodium glutamate, 0.1 part of medlar, 0.1 part of anise powder, sodium nitrite 0.006 parts made. The production method is to take pork belly minced meat and shrimp meat according to the above ratio and crush them into pureed meat, add monosodium glutamate, refined salt, dodder, medlar, aniseed powder, and sodium nitrite into the pureed meat and stir evenly, then pour starch and mix well , made by pouring.

[0011] Embodiment 2 is the same as Embodiment 1. The difference is that 20 parts of minced pork belly, 20 parts of shrimp, 10 parts of starch, 0.3 part of dodder, 0.5 part of refined salt, 0.1 part of monosodium glutamate, 0.08 part of medlar, aniseed 0.08 parts of powder and 0.005 parts of sodium nitrite.

[0013] Embodiment 3 is the same as Embodiment 1. The difference is that 30 parts of minced pork belly, 30 parts of shrimp, 20 parts of starch, 0.4 part of dodder, 1 part of refined salt, 0.3 part of monosodium glutamate, 0.15 part of medlar, aniseed 0.15 parts of powder and 0.008 parts of sodium nitrite.