Preparation method of black pepper low-fat chicken sausage

[0032] Such as Figure 1-4 Shown, a kind of making of black pepper low-fat chicken sausage, the making of this black pepper low-fat chicken sausage is made up of the raw material of following parts by weight: chicken breast 58-62 parts, soybean protein 7-9 parts, edible salt 0.4- 0.6 parts, monosodium glutamate 0.1-0.2 parts, compound phosphate 0.2-0.4 parts, sodium nitrite 0.002-0.004 parts, white pepper powder 0.1-0.12 parts, sodium lactate 0.8-1 parts, maltose 1-2 parts, white sugar 1.5-2 parts 0.5-0.6 parts of black pepper powder, 0.08-0.1 parts of black pepper essence, 0.4-0.5 parts of pork paste essence, 0.033-0.035 parts of nisin, and 24-26 parts of ice water.

[0033] The specific production method of the black pepper low-fat chicken sausage is as follows:

[0034] Step 1: Raw material reception and inspection, accept raw materials, and conduct quality inspection on raw materials, including production date, quality control and weight weighing;

[0035] Step 2: thawing a

[0051] Such as Figure 1-4 Shown, the making of a kind of black pepper low-fat chicken sausage, the making of this black pepper low-fat chicken sausage is made up of the raw material of following parts by weight: chicken breast 9 parts, soybean protein 8 parts, edible salt 0.5 part, monosodium glutamate 0.1 part , 0.3 parts of compound phosphate, 0.003 parts of sodium nitrite, 0.11 parts of white pepper powder, 0.9 parts of sodium lactate, 1 part of maltose, 1.8 parts of white sugar, 0.5 parts of black pepper powder, 0.09 parts of black pepper essence, 0.4 parts of pork paste flavor , 0.034 parts of nisin, 25 parts of ice water.

[0052] The specific production method of the black pepper low-fat chicken sausage is as follows:

[0053] Step 1: Raw material reception and inspection, accept raw materials, and conduct quality inspection on raw materials, including production date, quality control and weight weighing;

[0054] Step 2: thawing and trimming, thawing the raw meat, and