Meat products are high in fat, heat, and cholesterol, and lack water-soluble vitamins and minerals. As a plant food, vegetables are rich in vitamins, minerals, and dietary fiber with certain functions, have low-fat content, and contain no cholesterol. Meat and vegetables are added in a certain proportion, so that two different types of foods form a nutritional complement, so as to solve the problem of nutritional imbalance.
Process Flow:
Operation Points:
1. The preparation of vegetable puree: Wash the carrots and celery, drain the water, and use a stainless steel knife to cut the vegetables into 20-30mm-long sections or 5mm-thick slices. Then put them in water at 100°C with 0.15% VC solution for color protection, heat the celery for 1 min, and heat the carrots for 2 min. Then quickly take out and drain the water to cool, mix and beat into the mud in a certain proportion. The best recipe for carrot and celery grilled sausage is: carrot and celery are compounded at a ratio of 2:1, the amount of vegetables is 18%, the ratio of fat to lean is 2.5:7.5 (m:m), and the amount of starch is 12%.
2. Preparation of minced meat: Choose moderately fat and lean meat, wash and drain the water, then cut into pieces of length*width*height = 40*30*20mm, sprinkle salt on the meat block to make it delicious, and then put the meat pieces into a meat grinder and stir (keep the meat temperature not to exceed 8°C) and marinate for 20 minutes.
3. Stirring: Stir the meat and vegetable puree evenly.
4. Filling Sausages: pour the mixed meat and vegetable puree into the casing. When filling, the tightness is appropriate, and pay attention not to cut the casing. And then knotted.
5. Steaming: Steam the sausages at a temperature of 90°C for 2.5 hours.
6. Sterilization: Incubate at 120°C for 10 minutes.
7. Cooling and Packaging: The heated mature product is packaged after cooling at room temperature.
