CN106343394A - Low-fat bamboo shoot sausage and preparation method thereof - Google Patents

Abstract

The invention discloses a low-fat bamboo shoot sausage, which is characterized in that it is prepared by the following process steps: pig hind legs and pig back fat are used as main raw materials, salt and auxiliary materials are added to marinate the meat stuffing, and the bamboo shoots Soaking and debittering treatment, beating into bamboo shoot pulp, fully mixing with meat stuffing, pouring and filling into collagen sausage casing, cooking, baking, rinsing, hanging, and packaging processes to obtain the finished low-fat bamboo shoot sausage. Compared with ordinary sausages, the bamboo shoot sausage prepared by the method not only reduces the fat content, increases the dietary fiber content, greatly improves the nutritional and health care value of the sausages, but also improves the texture of the sausages to a certain extent. In the sausage, the appropriate amount of bamboo shoots is added to make the sausage have the delicate fragrance of bamboo shoots, and the taste is stronger, and its industrial production has a better market prospect.

Description

A kind of low-fat bamboo shoot sausage and preparation method thereof

technical field

The invention belongs to the field of meat food production, and in particular relates to a low-fat bamboo shoot sausage and a preparation method thereof.

Background technique

Baboo Shoots are known as "Cold Earth Mountain Treasures". Bamboo shoots are a kind of pure natural green healthy food with high protein and rich fiber, which is popular among modern people. The content of dietary fiber and protein in different kinds of bamboo shoots reaches 70%. And about 20%, with high nutritional and development value. my country has a long history of eating bamboo shoots. Traditional Chinese medicine believes that bamboo shoots are sweet in taste and cold in nature, which can nourish yin and replenish qi, clear away heat and eliminate phlegm, and relieve food and troubles. The output of bamboo shoots in my country is increasing year by year. 40% of bamboo shoots are used for fresh sales, and 60% need to be transformed by processing methods such as bamboo shoot storage, pickling, drying, and freeze-drying. Develop deep-processed bamboo shoot products with functional activities. Comprehensive bamboo shoot resources, It is of great significance to improve the economic benefits of bamboo shoot industry, create social benefits and increase environmental benefits.

Sausage is a traditional flavor meat product in my country. It is a product made of lean pork and pig back fat as the main raw materials, adding auxiliary materials, etc., stirring, marinating, pouring, drying, and then hanging. The production method is relatively Mature. The amount of ingredients in a sausage has an effect on its own texture. Fat is an important component of sausage products, and the amount of fat content affects the sensory evaluation indicators such as flavor, water retention, creaminess and juiciness of sausages. Traditional Chinese sausages have a long history and were formed and developed with the primary purpose of preserving food. Therefore, there are problems such as long production cycle, too greasy products, serious fat oxidation, and short shelf life. This is in line with the current concept of modern healthy diet consumption (High protein, low fat) There are big differences, which is not only harmful to the health of consumers, but also limits the consumer groups of traditional Chinese sausages to a certain extent.

Therefore, adding vegetables rich in cellulose, vitamins, minerals and other trace elements to the raw materials for making traditional sausages has become a new trend to develop vegetable sausages with more balanced nutrition, safer quality, and more innovative appearance and flavor. Dietary fiber is an excellent fat substitute. Dietary fiber can simulate the texture and taste of fat. The reason may be that it can form gel and fiber particles. The gel has a three-dimensional network structure, and the gel network can trap water. Water has a certain fluidity and feels like fat. Fiber particles are made of cellulose after physical or chemical treatment, and form a spherical colloidal solution after being dispersed in water. A certain amount of this colloidal solution can replace oil-in-water solution, resulting in rheological properties and mouthfeel similar to fat, especially These fat substitutes are spreadable, exhibit the pseudoplasticity of fat, create a creamy mouthfeel like fat, and have a taste that lingers in the mouth for the same amount of time as fat.

Among the existing patents, the publication number is CN104305312A, which discloses a preparation method of hawthorn sausage, which mainly uses hawthorn puree and cured meat to be fully mixed to prepare hawthorn sausage. Patent No. CN201410510600.2 discloses a preparation method of angelica velvet sausage, which mainly comprises air-dried angelica velvet powder into foam, and fully mixes the obtained angelica velvet foam with cured meat to prepare angelica velvet sausage. The above two patents CN104305312A and CN201410510600.2 both improved the nutritional and health value of sausages compared with traditional sausages, but did not reduce the fat content of sausages, nor did they improve the texture of sausages.

Contents of the invention

The purpose of the present invention is to provide a low-fat bamboo shoot sausage and its preparation method, which mainly solves the problems existing in the preparation of traditional sausages: on the one hand, the nutritional components of traditional sausages are unbalanced, and the meat products lack a diet beneficial to human health Nutrients such as fiber. On the other hand, traditional sausage products are too greasy and have high fat content, which is quite different from the current consumption concept of modern healthy diet (high protein, low fat), which is not only harmful to the health of consumers, but also to a certain extent Limit the consumer groups of traditional Chinese sausages. The invention adds bamboo shoots to the sausage, which not only improves the nutritional value of the Chinese sausage, reduces the fat content in the sausage, increases the protein content, but also improves the taste and texture of the sausage compared with the traditional sausage.

The purpose of the present invention and its main technical problems are achieved by adopting the following technical solutions: a low-fat bamboo shoot sausage, which is characterized in that it is prepared from the following process steps: pork hind legs and pig back fat The main raw material is to add salt and auxiliary materials to marinate the meat stuffing, soak the bamboo shoots to debitterize them, beat them into bamboo shoot pulp, mix them well with the meat stuffing, pour them into collagen casings, cook, bake, rinse and hang them in the air , the packing process obtains the finished low-fat bamboo shoot sausage.

A kind of preparation method of above-mentioned low-fat bamboo shoot sausage, comprises the following steps:

(1) Marinated meat stuffing: select 500 g of edible pork hind legs that have passed the hygienic inspection, remove the tendons, and the ratio of fat and lean meat is 2:8, cut the fat and lean meat into small pieces, and add 30-32 g of compound salt , to pickle;

(2) Pre-treatment of bamboo shoots: Peel off the bamboo shoot shells, remove the inedible parts, and wash off the impurities and dirt on the surface of the bamboo shoots with water, and immediately place them in clean water to avoid contact with air to prevent browning; then put the bamboo shoots in Soak in clean water for debittering treatment, and change the water;

(3) Chopping and mixing of raw materials: Mince the marinated meat with a meat grinder, chop and mix the meat with a chopping machine, cut bamboo shoots into small pieces of 2-3 cm, smash them with a beater, add Raw meat 10-20% bamboo shoot slurry, together with auxiliary materials, is added to the chopped raw meat and mixed; the auxiliary materials are white wine 6-8g, spices 1-2g, soy sauce 3-5g, monosodium glutamate 1-3g, sugar 18g -20g, sodium nitrite 0.02-0.04g;

(4) Filling and filling: Before filling the sausage, clean the inside and outside of the casing with clean water, and then soak it in warm water for 1-1.5 hours; pour the mixed bamboo shoot sausage into the cleaned casing, compact and tighten to avoid There are gaps in the casing, be careful not to break the casing, the small air bubbles in the intestine are eliminated after being pierced with fine steel needles, and finally the sausages are properly arranged to keep the shape of each sausage uniform and round;

(5) Cooking and baking: Boil the filled sausage in water, drain the outer surface of the sausage after cooking, and then put it in the oven to bake, so that the center temperature of the sausage reaches 55-65°C; the baked sausage , the surface is dry and smooth, without flowing oil, the casing is translucent, and the flesh is ruddy.

(6) Drying and packaging: Hang the baked sausages at room temperature for 2-3 days before packaging them into finished products.

The preparation method of the above-mentioned low-fat bamboo shoot sausage, wherein: the small pieces in step (1) are 1-2 cubic centimeters in size; the compound salt is a food-grade additive of compound phosphate; the pickling temperature is 1-4 ℃, marinating time is 24-25 hours.

The above method for preparing low-fat bamboo shoot sausage, wherein: step (2) the raw material layer is submerged with clean water, the soaking time is 16-18 hours, and the water is changed every 1-2 hours.

The above method for preparing low-fat bamboo shoot sausage, wherein: in step (3), the mixing and stirring time is controlled within 5-10 minutes, and the temperature is controlled below 10°C.

The above method for preparing low-fat bamboo shoot sausage, wherein: the casing in step (4) is commercially available smoked collagen-like casing, and the length of the enema is controlled at 10-12 cm.

The above method for preparing low-fat bamboo shoot sausage, wherein: step (5) the water temperature is 85-90°C, the cooking time is 45-55 minutes; the baking temperature is 75-90°C, and the time is 45-55 minutes .

Compared with the existing traditional sausage, the invention has obvious advantages and beneficial effects. Compared with the traditional sausage, the low-fat bamboo shoot sausage prepared by the present invention not only increases the dietary fiber and protein content in the sausage, greatly improves the nutritional and health care value of the sausage, but also the large amount of dietary fiber contained in the bamboo shoot can partially replace the fat in the sausage , reduces the fat content in the sausage, and also improves the taste and texture of the sausage to a certain extent.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

detailed description

Below in conjunction with the accompanying drawings and preferred embodiments, the specific implementation, features and effects of a low-fat bamboo shoot sausage and its preparation method according to the present invention will be described in detail below.

A low-fat bamboo shoot sausage is characterized in that it is prepared by the following process steps: using pig hind legs and pig back fat as main raw materials, adding salt and auxiliary materials to marinate the meat stuffing, and soaking bamboo shoots to remove bitterness Processing, beating into bamboo shoot pulp, fully mixing with meat stuffing, pouring and stuffing into collagen casings, steaming, baking, rinsing, hanging and packaging to obtain the finished low-fat bamboo shoot sausage.

A kind of preparation method of above-mentioned low-fat bamboo shoot sausage, comprises the following steps:

(1) Marinated meat stuffing: select 500 g of edible pork hind legs that have passed the hygienic inspection, remove the tendons, and the ratio of fat and lean meat is 2:8, cut the fat and lean meat into small pieces, and add 30-32 g of compound salt , to pickle;

(2) Pre-treatment of bamboo shoots: Peel off the bamboo shoot shells, remove the inedible parts, and wash off the impurities and dirt on the surface of the bamboo shoots with water, and immediately place them in clean water to avoid contact with air to prevent browning; then put the bamboo shoots in Soak in clear water for debittering treatment, and change the water; by soaking and changing water, the bitter substances such as tyrosine, alkaloids, tannins in the bamboo shoots are dissolved, so that the bamboo shoots are debitterized;

(3) Chopping and mixing of raw materials: Mince the marinated meat with a meat grinder. In order to improve the viscosity and elasticity of the meat, use a chopping machine to chop and mix the meat. Cut the bamboo shoots into small pieces of 2-3 cm. Break it with a beater, add 10-20% bamboo shoot pulp into the raw meat, and add it to the chopped raw meat together with auxiliary materials for mixing; the auxiliary materials are 6-8g of white wine, 1-2g of spices, and 3-5g of soy sauce , monosodium glutamate 1-3g, sugar 18-20g, sodium nitrite 0.02-0.04g;

(4) Filling and filling: Before filling the sausage, clean the inside and outside of the casing with clean water, and then soak it in warm water for 1-1.5 hours, so as not to affect the quality of the sausage; pour the mixed bamboo shoot sausage into the cleaned casing, press Tighten the sausage tightly to avoid gaps in the casing, and be careful not to break the casing. The small air bubbles in the intestine are removed after being pierced with fine steel needles. Finally, the sausages are properly arranged to keep the shape of each sausage uniform and round;

(5) Cooking and baking: Boil the infused sausages in water, drain the outer surface of the sausages after cooking, and then bake them in an oven so that the central temperature of the sausages reaches 55-65°C; the purpose of baking is to Dry the surface of the casing, increase the mechanical strength and stability of the casing; make the meat red; get rid of the peculiar smell of the casing; the baked sausage has a dry and smooth surface, no oil flow, the casing is translucent, and the meat is ruddy.

(6) Drying and packaging: Hang the baked sausages at room temperature for 2-3 days before packaging them into finished products.

In the step (1), the small pieces are 1-2 cubic centimeters in size; the compound salt is a food-grade additive of compound phosphate; the pickling temperature is 1-4°C, and the pickling time is 24-25 Hour.

In the step (2), clean water is submerged in the raw material layer, the soaking time is 16-18 hours, and the water is changed every 1-2 hours.

The mixing and stirring time of the step (3) is controlled within 5-10 minutes, and the temperature is controlled below 10°C.

The sausage casing in the step (4) is a commercially available smoked collagen-like casing, and the length of the enema is controlled at 10-12 cm.

In the step (5), the water temperature is 85-90°C, and the cooking time is 45-55 minutes; the baking temperature is 75-90°C, and the time is 45-55 minutes.

Embodiment 1: a kind of low-fat sausage and preparation method thereof, comprises the following steps:

(1) Marinated meat stuffing: Select 500 g of edible pork hind legs that have passed the hygienic inspection, remove the tendons, and the ratio of fat and lean meat is 2:8. Cut the fat and lean meat into small pieces about 1 cubic centimeter in size, add Refined salt 28g, compound phosphate 2g, pickle, pickle temperature is 4 ℃, pickle time is 24 hours.

(2) Pre-treatment of bamboo shoots: Peel off the shells of the bamboo shoots, remove the inedible parts, wash off the impurities and dirt on the surface of the bamboo shoots with water, and immediately place them in clean water to avoid contact with air to prevent browning. Then soak the bamboo shoots in clear water for debittering treatment. The clear water must be submerged in the raw material layer. The soaking time is 16 hours, and the water is changed every certain time depending on the room temperature. Acids, alkaloids, tannins and other bitter substances are dissolved to debitter the bamboo shoots.

(3) Chopping and mixing of raw materials: Mince the marinated meat with a meat grinder. To improve the viscosity and elasticity of the meat, chop and mix the meat with a chopping machine. Cut the bamboo shoots into 2 cm small pieces and beat them with Machine smashed, add 10% bamboo shoot pulp into the raw meat, and add the raw meat that has been chopped together The mixture was mixed, the mixing and stirring time was controlled at 8 min, and the temperature was controlled at 8 °C.

(4) Filling and stuffing: The sausage casings are commercially available smoked collagen-like casings. Before filling the sausages, clean the inside and outside of the casings with clean water, and then soak them in warm water for 1 hour, so as not to affect the quality of the sausages. Pour the mixed bamboo shoot sausage into the cleaned casing, compact and tighten, try to avoid gaps in the casing, and be careful not to break the casing. The length of the enema should be controlled at about 10 cm, and the small air bubbles in the intestine should be made of fine steel Exclude after needling, and finally arrange the sausage properly to keep the shape of each sausage even and round.

(5) Cooking and baking: When boiling, the water temperature is 85 ℃, and the cooking time is 45 minutes. After cooking, drain the moisture on the outer surface of the sausage, and then bake it in an oven at 80°C for 45 minutes, so that the center temperature of the sausage reaches 60°C. The purpose of roasting is to dry the surface of the casing, increase the mechanical strength and stability of the casing, make the meat red, and get rid of the peculiar smell of the casing. The baked sausage has a dry and smooth surface, no oily flow, translucent casing, and ruddy flesh.

(6) Drying and packaging: Hang the baked sausages at room temperature for 2 days before packaging them into finished products.

Embodiment 2: a kind of low-fat bamboo shoot sausage and preparation method thereof, comprises the steps:

(1) Marinated meat stuffing: Select 500 g of edible pork hind legs that have passed the hygienic inspection, remove the tendons, and the ratio of fat and lean meat is 2:8. Cut the fat and lean meat into small pieces about 1 cubic centimeter in size, add 30 g of refined salt and 2 g of compound phosphate were used for pickling. The pickling temperature was 4°C and the pickling time was 24 hours.

(2) Pre-treatment of bamboo shoots: Peel off the shells of the bamboo shoots, remove the inedible parts, wash off the impurities and dirt on the surface of the bamboo shoots with water, and immediately place them in clean water to avoid contact with air to prevent browning. Then soak the bamboo shoots in clear water for debittering treatment. The clear water must be submerged in the raw material layer. The soaking time is 16 hours, and the water is changed every certain time depending on the room temperature. Acids, alkaloids, tannins and other bitter substances are dissolved to debitter the bamboo shoots.

(3) Chopping and mixing of raw materials: Mince the marinated meat with a meat grinder. To improve the viscosity and elasticity of the meat, chop and mix the meat with a chopping machine. Cut the bamboo shoots into 2 cm small pieces and beat them with Machine smashed, add bamboo shoot pulp with 15% raw meat, together with auxiliary materials (7.5 g white wine, 1 g spice, 4 g soy sauce, 2 g monosodium glutamate, 20 g sugar, 0.02 g sodium nitrite) The meat was mixed, the mixing and stirring time was controlled at 10 min, and the temperature was controlled at 8 °C.

(4) Filling and stuffing: The sausage casings are commercially available smoked collagen-like casings. Before filling the sausages, clean the inside and outside of the casings with clean water, and then soak them in warm water for 1 hour, so as not to affect the quality of the sausages. Pour the mixed bamboo shoot sausage into the cleaned casing, compact and tighten, try to avoid gaps in the casing, and be careful not to break the casing. The length of the enema should be controlled at about 10 cm, and the small air bubbles in the intestine should be made of fine steel Exclude after needling, and finally arrange the sausage properly to keep the shape of each sausage even and round.

(5) Cooking and baking: When boiling, the water temperature is 80 ℃, and the cooking time is 50 minutes. After cooking, drain the moisture on the outer surface of the sausage, and then bake it in an oven at 80°C for 45 minutes, so that the center temperature of the sausage reaches 60°C. The purpose of roasting is to dry the surface of the casing, increase the mechanical strength and stability of the casing, make the meat red, and get rid of the peculiar smell of the casing. The baked sausage has a dry and smooth surface, no oily flow, translucent casing, and ruddy flesh.

(6) Drying and packaging: Hang the baked sausages at room temperature for 2 days before packaging them into finished products.

Embodiment 3: a kind of low-fat bamboo shoot sausage and preparation method thereof, comprises the steps:

(1) Marinated meat stuffing: Select 500 g of edible pork hind legs that have passed the hygienic inspection, remove the tendons, and the ratio of fat and lean meat is 2:8. Cut the fat and lean meat into small pieces about 1 cubic centimeter in size, add 30 g of refined salt and 2 g of compound phosphate were used for pickling. The pickling temperature was 4°C and the pickling time was 24 hours.

(2) Pre-treatment of bamboo shoots: Peel off the shells of the bamboo shoots, remove the inedible parts, wash off the impurities and dirt on the surface of the bamboo shoots with water, and immediately place them in clean water to avoid contact with air to prevent browning. Then soak the bamboo shoots in clear water for debittering treatment. The clear water must be submerged in the raw material layer. The soaking time is 16 hours, and the water is changed every certain time depending on the room temperature. Acids, alkaloids, tannins and other bitter substances are dissolved to debitter the bamboo shoots.

(3) Chopping and mixing of raw materials: Mince the marinated meat with a meat grinder. To improve the viscosity and elasticity of the meat, chop and mix the meat with a chopping machine. Cut the bamboo shoots into 2 cm small pieces and beat them with Machine smashed, add 18% bamboo shoot pulp into the raw meat, together with auxiliary materials (7.5 g of white wine, 2 g of spices, 4 g of soy sauce, 2 g of monosodium glutamate, 20 g of sugar, 0.03 g of sodium nitrite) and add the chopped and mixed raw materials The meat was mixed, the mixing and stirring time was controlled at 8 min, and the temperature was controlled at 10 °C.

(4) Filling and stuffing: The sausage casings are commercially available smoked collagen casings. Before filling the sausages, clean the inside and outside of the casings with clean water, and then soak them in warm water for 1 hour, so as not to affect the quality of the sausages. Pour the mixed bamboo shoot sausage into the cleaned casing, compact and tighten, try to avoid gaps in the casing, and be careful not to break the casing. The length of the enema should be controlled at about 10 cm, and the small air bubbles in the intestine should be made of fine steel Exclude after needling, and finally arrange the sausage properly to keep the shape of each sausage even and round.

(5) Cooking and baking: When boiling, the water temperature is 85 ℃, and the cooking time is 45 minutes. After cooking, drain the moisture on the outer surface of the sausage, and then bake it in an oven at a temperature of 90 °C for 40 min, so that the center temperature of the sausage reaches 60 °C. The purpose of roasting is to dry the surface of the casing, increase the mechanical strength and stability of the casing, make the meat red, and get rid of the peculiar smell of the casing. The baked sausage has a dry and smooth surface, no oily flow, translucent casing, and ruddy flesh, and then hangs at room temperature for 2 days before being packaged into a finished product.

(6) Drying and packaging: Hang the baked sausages at room temperature for 2 days before packaging them into finished products.

Embodiment 4: a kind of low-fat bamboo shoot sausage and preparation method thereof, comprises the steps:

(1) Marinated meat stuffing: Select 500 g of edible pork hind legs that have passed the hygienic inspection, remove the tendons, and the ratio of fat and lean meat is 2:8. Cut the fat and lean meat into small pieces about 1 cubic centimeter in size, add 28 g of refined salt and 2 g of compound phosphate are used for pickling. The pickling temperature is 1-4°C and the pickling time is 24 hours.

(2) Pre-treatment of bamboo shoots: Peel off the shells of the bamboo shoots, remove the inedible parts, wash off the impurities and dirt on the surface of the bamboo shoots with water, and immediately place them in clean water to avoid contact with air to prevent browning. Then soak the bamboo shoots in clear water for debittering treatment. The clear water must be submerged in the raw material layer. The soaking time is 16 hours, and the water is changed every certain time depending on the room temperature. Acids, alkaloids, tannins and other bitter substances are dissolved to debitter the bamboo shoots.

(3) Chopping and mixing of raw materials: Mince the marinated meat with a meat grinder. To improve the viscosity and elasticity of the meat, chop and mix the meat with a chopping machine. Cut the bamboo shoots into 2 cm small pieces and beat them with Machine smashed, add bamboo shoot pulp with 20% raw meat, together with auxiliary materials (8 g white wine, 1 g spice, 3.5 g soy sauce, 2 g monosodium glutamate, 18 g sugar, 0.03 g sodium nitrite) add the chopped and mixed raw materials The meat was mixed, the mixing and stirring time was controlled at 10 min, and the temperature was controlled at 8 °C.

(4) Filling and stuffing: The sausage casings are commercially available smoked collagen-like casings. Before filling the sausages, clean the inside and outside of the casings with clean water, and then soak them in warm water for 1 hour, so as not to affect the quality of the sausages. Pour the mixed bamboo shoot sausage into the cleaned casing, compact and tighten, try to avoid gaps in the casing, and be careful not to break the casing. The length of the enema should be controlled at about 10 cm, and the small air bubbles in the intestine should be made of fine steel Exclude after needling, and finally arrange the sausage properly to keep the shape of each sausage even and round.

(5) Cooking and baking: When boiling, the water temperature is 85 ℃, and the cooking time is 45 minutes. After cooking, drain the moisture on the outer surface of the sausage, and then bake it in an oven at 80°C for 45 minutes, so that the center temperature of the sausage reaches 60°C. The purpose of roasting is to dry the surface of the casing, increase the mechanical strength and stability of the casing, make the meat red, and get rid of the peculiar smell of the casing. The baked sausage has a dry and smooth surface, no oily flow, translucent casing, and ruddy flesh.

(6) Drying and packaging: Hang the baked sausages at room temperature for 2 days before packaging them into finished products.

By comparing with the traditional sausage (the amount of bamboo shoots added in the control group was replaced by diced fat in the traditional sausage), the physical and chemical indicators such as dietary fiber, fat, protein, hardness, elasticity, viscosity, chewiness and sensory evaluation were compared and analyzed. The specific data for comparative analysis are as follows:

From the above table analysis, it can be seen that compared with bamboo shoot sausage, dietary fiber increased from 0 to 4.11%; fat content decreased from 32.6% to 18.72%; protein content increased from 14.33% to 17.69%, hardness, elasticity, viscosity, chewing Both sexual and sensory scores were improved compared to regular sausages.

The above is only a preferred embodiment of the present invention, and is not intended to limit the invention in any form. Any simple modification made to the above embodiments according to the technical essence of the present invention does not depart from the content of the technical solution of the present invention. , equivalent changes and modifications all still belong to the scope of the technical solution of the present invention.

Claims (7)

1. a kind of low fat bamboo sprout sausage it is characterised in that: be to be prepared from by following process steps: with pig back leg meat and pig back Show condition is primary raw material, adds salt and meat stuffing pickled by adjuvant, and bamboo sprout is carried out soak de- suffering reason, breaks into bamboo sprout slurry, and meat Filling fully mixes, and perfusion is filled into Collagent casing for sausages, and through steaming and decocting, baking, rinsing, hanging, that packaging process obtains finished product is low Fat bamboo sprout sausage.

2. as claimed in claim 1 a kind of preparation method of low fat bamboo sprout sausage it is characterised in that: comprise the following steps:

(1) pickle meat stuffing: from qualified edible pig back leg meat 500 g of sanitary inspection, remove tendon, fat and lean meat ratio is 2:8, Fat and lean meat is cut into small pieces fourth, adds complex salt 30-32 g, pickled；

(2) bamboo sprout pre-treatment: peel off bamboo shell Radix Crotalariae szemoensis clothing, remove inedible part, and wash away bamboo shoot meat surface impurity dirt with clear water, Be immediately placed in clear water, it is to avoid with air contact, with prevent-browning；Then bamboo sprout are placed in clear water soak and carry out de- suffering reason, And change water；

(3) raw material is cut and is mixed and mix: the meat meat grinder pickled rubs, and with cutmixer, meat is carried out cutting mixing, bamboo sprout are cut into 2-3 Centimetre fritter, smashed with beater, be added into the bamboo sprout slurry of raw meat 10-20 %, add together with adjuvant to cut and mixed Mixed in raw meat；Described adjuvant is Chinese liquor 6-8g, spice 1-2g, soy sauce 3-5g, monosodium glutamate 1-3g, sugared 18-20g, sub- Sodium nitrate 0.02-0.04g；

(4) record and fill: with clear water, casing was inside and outside cleaned up before recording sausage, then use warm water soaking 1- 1.5h；The bamboo sprout mixing sausage is fallen into and pours in cleaned casing, compacting tightens, it is to avoid in casing, have space, note not Casing to be burst, the minute bubbles fine steel needle thorn heel row in intestinal is removed, and finally suitable arrangement sausage keeps the profile of every sausage All even mellow and full；

(5) steaming and decocting, baking: the sausage decocting in water having irrigated, after steaming and decocting, drain sausage outer surface moisture, be then placed in baking box Middle baking, makes the central temperature of intestinal reach 55-65 DEG C；Baked sausage, dry tack free is smooth, non-liquid flow, and casing is translucent, Yellowish pink ruddy；

(6) dry in the sun and packaging: hanging can be packaged into finished product in 2-3 days in room temperature by baked sausage.

3. as claimed in claim 2 a kind of preparation method of low fat bamboo sprout sausage it is characterised in that: the described fritter of step (1) Fourth is 1-2 cubic centimetre size；Described complex salt is a kind of food grade additives of composite phosphate；Pickling temperature is 1-4 DEG C, salting period is 24-25 hour.

4. as claimed in claim 2 a kind of preparation method of low fat bamboo sprout sausage it is characterised in that: step (2) clear water did not had Raw material layer, soak time is 16-18 hour, changes water once every 1-2 hour.

5. as claimed in claim 2 a kind of preparation method of low fat bamboo sprout sausage it is characterised in that: step (3) mix and blend , in 5-10min, temperature control is below 10 DEG C for time control.

6. as claimed in claim 2 a kind of preparation method of low fat bamboo sprout sausage it is characterised in that: the described casing of step (4) Boil class Collagent casing for sausages for commercially available smoking, the length of coloclysis controls at 10-12 centimetre.

7. as claimed in claim 2 a kind of preparation method of low fat bamboo sprout sausage it is characterised in that: step (5) water temperature be 85- 90 DEG C, brew time is 45-55 min；The temperature of baking is 75-90 DEG C, and the time is 45-55 min.