CN101181072B - Fragrant and sweet ham sausage and preparation method thereof - Google Patents
Fragrant and sweet ham sausage and preparation method thereof Download PDFInfo
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- CN101181072B CN101181072B CN2007101136615A CN200710113661A CN101181072B CN 101181072 B CN101181072 B CN 101181072B CN 2007101136615 A CN2007101136615 A CN 2007101136615A CN 200710113661 A CN200710113661 A CN 200710113661A CN 101181072 B CN101181072 B CN 101181072B
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- tripe
- fragrant
- ham sausage
- sweet
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Abstract
The invention relates to a fragrant and sweet tripe ham sausage, which comprises the following raw materials by weight proportion that: major materials: 100 portions of tripe; secondary materials: 10 portions to 20 portions of agaropectin, 5 portions to 10 portions of gelatin, 5 portions to 10 portions of carrageenin, 4 portions to 6 portions of ice water; flavorings: 3 portions to 6 portions of rock candy, 5 portions to 10 portions of crystal sugar, 2 portions to 4 portions of milk powder, 1 portion to 2 portions of honey, 1 portion to 2 portions of flavouring essence. The invention further relates to a preparation method of the fragrant and sweet tripe ham sausage, which comprises the following steps: chunking and soaking, boiling sirup, injecting sausage and tying and cooking ham. The invention has the beneficial effects that tripe, saccharide and gelatin are used as the major materials and the ham sausage looks like crystal containing jade and exquisite after being taken off sausage coating, which increases the appetite of people, tastes fragrant, sweet and soft and is nutritious, thus enjoying popularity among people of each age group.
Description
(1) technical field
The invention belongs to ham sausage and method for making thereof, particularly a kind of fragrant and sweet ham sausage and preparation method thereof.
(2) background technology
In China, it is also very slow to the research and development of Chinese style meat products processing mechanism and suitability for industrialized production to use modern meat science and technology, causes the kind dullness then, and mouthfeel is identical, does not form many kinds, high-quality, high-grade, seriation as yet, can not meet the need of market.
(3) summary of the invention
The present invention is in order to remedy the deficiencies in the prior art, provides that a kind of mouthfeel is good, shape is attractive in appearance, make simple fragrant and sweet ham sausage and preparation method thereof.
The present invention is achieved through the following technical solutions:
Fragrant and sweet ham sausage of the present invention, its special character is: the raw material that comprises following parts by weight:
Major ingredient: 100 parts in tripe;
Secondary material: agaropectin 10-20 part, gelatin 5-10 part, carragheen 5-10 part, frozen water 4-6 part;
Flavouring: rock sugar 3-6 part, white sugar 5-10 part, milk powder 2-4 part, honey 1-2 part, essence 1-2 part.
Fragrant and sweet ham sausage of the present invention, described tripe are tripe, pork tripe or sheep tripe, and essence is corresponding with it beef flavor, pork essence or mutton essence.
The preparation method of fragrant and sweet ham sausage of the present invention, its special character is: may further comprise the steps:
(1) stripping and slicing is soaked: the tripe stripping and slicing, be put in the syrup that boils with rock sugar and pull out behind the immersion 4-6h;
(2) boil syrup: pair material and residue flavouring are mixed, endure to glue, sugar fusing, the back insulation of boiling became syrup in 25-35 minute;
(3) bowel lavage is pricked knot: syrup is mixed together with the tripe piece, carry out bowel lavage and prick knot;
(4) ham boiling: the ham sausage that will irritate good carries out boiling, when water temperature reaches 80-95 ℃, keeps water temperature 2-2.5h to take the dish out of the pot, and surperficial moisture content is drained, and cold to room temperature gets final product.
The invention has the beneficial effects as follows, be primary raw material with tripe, carbohydrate and glue, takes off casing, seems crystal and contain jade, and the tinkling of pieces of jade is fastidious, and appetite heightens, and the fragrant and sweet soft silk floss of mouthfeel is nutritious, liked by the people of each age group, and manufacture craft is simple.
(4) specific embodiment
Embodiment 1
Fragrant and sweet ham sausage of the present invention comprises the raw material of following weight:
Major ingredient: tripe 100Kg;
Secondary material: agaropectin 15Kg, gelatin 7Kg, carragheen 8Kg, frozen water 5Kg;
Flavouring: rock sugar 4.5Kg, white sugar 7.5Kg, milk powder 3Kg, honey 1.5Kg, beef flavor 1.5Kg.
The preparation method of fragrant and sweet ham sausage of the present invention may further comprise the steps:
(1-1) selected raw material: choose no pathology, do not have to go rotten, free from extraneous odour, fresh tripe decontamination that sanitary inspection is qualified rinse and dry;
(1) stripping and slicing is soaked: the tripe stripping and slicing, be put into and pull out after soaking 5-6h in the syrup that boils with rock sugar, amount of water can not have tripe to be advisable when soaking;
(2) boil syrup: pair material and residue flavouring are mixed, endure to glue, sugar fusing, the back insulation of boiling became syrup in 25-35 minute;
(3) bowel lavage is pricked knot: syrup is mixed together with the tripe piece, pour into and carry out bowel lavage bundle knot in the bowel lavage binding machine;
(4) ham boiling: the ham sausage that will irritate good is put the stainless steel digester into and is hung and carry out boiling in the basket, and when water temperature reached 90-95 ℃, central temperature reached 76-85 ℃, kept water temperature 2-2.5h to take the dish out of the pot, and surperficial moisture content is drained, and cold to room temperature gets final product.
Embodiment 2
Fragrant and sweet ham sausage of the present invention comprises the raw material of following weight:
Major ingredient: pork tripe 100Kg;
Secondary material: agaropectin 10Kg, gelatin 5Kg, carragheen 5Kg, frozen water 4Kg;
Flavouring: rock sugar 3Kg, white sugar 5Kg, milk powder 2Kg, honey 1Kg, pork essence 1Kg.
The preparation method of fragrant and sweet ham sausage of the present invention,
In the step (1),, be put in the syrup that boils with rock sugar and pull out behind the immersion 4-5h the tripe stripping and slicing;
In the step (4), when water temperature reaches 80-90 ℃, keep water temperature 2-2.5h to take the dish out of the pot.
All the other are identical with embodiment 1.
Embodiment 3
Fragrant and sweet ham sausage of the present invention comprises the raw material of following weight:
Major ingredient: sheep tripe 100Kg;
Secondary material: agaropectin 20Kg, gelatin 10Kg, carragheen 10Kg, frozen water 6Kg;
Flavouring: rock sugar 6Kg, white sugar 10Kg, milk powder 4Kg, honey 2Kg, mutton essence 2Kg.
All the other are identical with embodiment 1.
Claims (2)
1. fragrant and sweet ham sausage, it is characterized in that: its raw material is made up of the material of following parts by weight:
Major ingredient: 100 parts in tripe;
Secondary material: agaropectin 10-20 part, gelatin 5-10 part, carragheen 5-10 part, frozen water 4-6 part;
Flavouring: rock sugar 3-6 part, white sugar 5-10 part, milk powder 2-4 part, honey 1-2 part, essence 1-2 part;
This ham sausage is made by following steps:
(1) stripping and slicing is soaked: the tripe stripping and slicing, be put in the syrup that boils with rock sugar and pull out behind the immersion 4-6h;
(2) boil syrup: pair material and residue flavouring are mixed, endure to glue, sugar fusing, the back insulation of boiling became syrup in 25-35 minute;
(3) bowel lavage is pricked knot: syrup is mixed together with the tripe piece, carry out bowel lavage and prick knot;
(4) ham boiling: the ham sausage that will irritate good carries out boiling, when water temperature reaches 80-95 ℃, keeps water temperature 2-2.5h to take the dish out of the pot, and surperficial moisture content is drained, and cold to room temperature gets final product.
2. fragrant and sweet ham sausage according to claim 1 is characterized in that: described tripe is tripe, pork tripe or sheep tripe, and essence is corresponding with it beef flavor, pork essence or mutton essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101136615A CN101181072B (en) | 2007-11-20 | 2007-11-20 | Fragrant and sweet ham sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101136615A CN101181072B (en) | 2007-11-20 | 2007-11-20 | Fragrant and sweet ham sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101181072A CN101181072A (en) | 2008-05-21 |
| CN101181072B true CN101181072B (en) | 2010-12-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101136615A Expired - Fee Related CN101181072B (en) | 2007-11-20 | 2007-11-20 | Fragrant and sweet ham sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101181072B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564519A (en) * | 2013-08-16 | 2014-02-12 | 杨佳林 | Healthcare honey ham sausage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076341A (en) * | 1993-03-05 | 1993-09-22 | 石家庄市食品四厂 | A kind of ham and method for producing through high temperature sterilization |
-
2007
- 2007-11-20 CN CN2007101136615A patent/CN101181072B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076341A (en) * | 1993-03-05 | 1993-09-22 | 石家庄市食品四厂 | A kind of ham and method for producing through high temperature sterilization |
Non-Patent Citations (6)
| Title |
|---|
| 万玛吉等.水晶牦牛肚加工工艺的试验研究.上海畜牧兽医通信2006年 第5期.2006,2006年(第5期),第41-42页. |
| 万玛吉等.水晶牦牛肚加工工艺的试验研究.上海畜牧兽医通信2006年 第5期.2006,2006年(第5期),第41-42页. * |
| 曹效海等.水晶牦牛肚加工工艺的研究.青海畜牧兽医杂志2005年第35卷 第4期.2005,2005年第35卷(第4期),第14-15页. |
| 曹效海等.水晶牦牛肚加工工艺的研究.青海畜牧兽医杂志2005年第35卷 第4期.2005,2005年第35卷(第4期),第14-15页. * |
| 殷露琴等.胶体在斩拌型高温火腿肠中的应用.肉类研究2007年 第1期总第95期.2007,2007年(第1期总第95期),第15-17页. |
| 殷露琴等.胶体在斩拌型高温火腿肠中的应用.肉类研究2007年 第1期总第95期.2007,2007年(第1期总第95期),第15-17页. * |
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| Publication number | Publication date |
|---|---|
| CN101181072A (en) | 2008-05-21 |
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Granted publication date: 20101201 Termination date: 20111120 |