Sausage with fermentation flavor and manufacturing method thereof

[0050] Example 1 Method for making sausage with fermented flavor

[0051] The specific preparation method includes the following steps:

[0052] S1. Raw material pretreatment

[0053] S11. Pre-treatment: first cut the lean pork (selected from fresh pork forelegs) by hand to remove the fascia, and select lean buttocks to mince the meat with a diameter of 8mm (using an orifice plate with a diameter of 8mm) to obtain Pretreatment of lean meat pieces;

[0054] S12. Pretreatment of fat fat: cut the fat fat into 5×5×5mm with a dicing machine 3 Then rinse with 70℃ hot water for 3 minutes, and then use flake ice to reduce the fat fat temperature to 5℃ to obtain pre-treated fat;

[0055] S2. Pretreatment of auxiliary materials:

[0056] S21. Soup pretreatment: use bone broth and spice bags to simmer for 30 minutes at a slightly boiling temperature and time, let cool and filter, the resulting soup is mixed with sorghum wine, and then placed in a low-temperature cooling room for later use;

[0057] S2

[0062] Example 2 Method for making sausage with fermented flavor

[0063] The specific preparation method and steps are the same as in Example 1. The difference is: weigh the components as shown in Table 1. The basic seasoning includes 0.6 parts of salt, 9.0 parts of sugar and 0.2 parts of monosodium glutamate; the soup preparation includes 4.5 parts of bone soup, 0.2 parts of licorice, 2.5 parts of sorghum liquor; functional additives include 0.1 part of sodium D-isoascorbate and 0.002 part of sodium nitrite. The nutritional ingredients of the finished sausage with fermented flavor are shown in Table 2.

[0064] Example 3 Preparation method of sausage with fermented flavor

[0065] The specific preparation method and steps are the same as in Example 1. The difference is: weigh the components as shown in Table 1. The basic seasoning includes 0.75 parts of salt, 10.0 parts of sugar and 0.25 parts of MSG; the soup is prepared The ingredients include 5.0 parts of bone soup, 0.3 parts of licorice, and 3.0 parts of sorghum liquor; the functional additives include 0.15 parts of sodium D-isoascorbate and 0.003 parts of sodium nitrite. The nutritional ingredients of the finished sausage with fermented flavor are shown in Table 2.