CN101181076B

CN101181076B - Rouzhongding ham sausage and preparation method thereof

Info

Publication number: CN101181076B
Application number: CN200710113662XA
Authority: CN
Inventors: 贾明跃
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-20
Filing date: 2007-11-20
Publication date: 2010-08-18
Anticipated expiration: 2027-11-20
Also published as: CN101181076A

Abstract

The invention relates to a diced meat ham sausage, which comprises raw materials by weight proportion that: major materials: 100 portions of minced meat of streaky pork; auxiliary materials: 5 portions to 10 portions of dried meat, 2 portions to 4 portions of white bean of defatted soybean, 5 portions to 10 portions of ice water; flavorings: 4 portions to 6 portions of common salt, 0.5 portion to 1 portion of monosodium glutamate, 1 portion to 2 portions of white sugar, 0.2 portion to 0.4 portion of flavouring essence; spices: 3 portions to 6 portions of thirteen spice fine power, 0.6 portion to 0.8 portion of meat and parsley power and 0.1portion to 0.2 portion of sorbic acid. The invention further relates to a method used for preparing the diced meat ham sausage, which comprises the following steps that: coordinating the raw materials, blending minced meat, injecting sausage and tying and cooking ham. The invention has the beneficial effects that the minced meat and the dried meat are used as major materials, which tastes internally soft and externally hard, supple and hard, and has the combined tastes of being soft and hard, a long after-taste, fragrant tenderness and simple manufacturing, thus being suitable for modern industrialized production as well as enriching meat product market.

Description

Fourth ham sausage and preparation method thereof in the meat

(1) technical field

The invention belongs to ham sausage and preparation method thereof, fourth ham sausage and preparation method thereof in particularly a kind of meat.

(2) background technology

Now, in the meat products processing industry, still exist with low content of technology, new product development is not enough, level of processing is low, high temperature meat product is many, low-temperature meat product is few, elementary processing is many, intensive processing is few, old product is many, new product is few, and low-and-medium-grade products is many, expensive goods is few, can not satisfy the different levels consumer demand.

(3) summary of the invention

The present invention provides a kind of fourth ham sausage and preparation method thereof in the meat simple, that mouthfeel is good of making in order to remedy the deficiencies in the prior art.

The present invention is achieved through the following technical solutions:

Fourth ham sausage in the meat of the present invention, its special character is: the raw material that comprises following parts by weight:

Major ingredient: 100 parts of streaky pork meat gruels;

Auxiliary material: jerky 5-10 part, soybean degreasing protein 2-4 part, frozen water 5-10 part;

Flavouring: salt 4-6 part, monosodium glutamate 0.5-1 part, white sugar 1-2 part, essence 0.2-0.4 part;

Spice: 13 essence fine powder 3-6 parts, nutmeg powder 0.6-0.8 part, sorbic acid 0.1-0.2 part.

Fourth ham sausage in the meat of the present invention, described streaky pork meat gruel are marbled beef meat gruel or streaky pork meat gruel, and described jerky is corresponding with it dried beef or dried pork, and described essence is corresponding with it beef flavor or pork essence.

The preparation method of fourth ham sausage in the meat of the present invention, its special character is: may further comprise the steps:

(1) raw material arrangement: jerky is cut into fourth;

(2) blend the meat slurry: meat gruel, jerky fourth, all the other auxiliary materials, flavouring, spice are mixed and be stirred into meat starch;

(3) bowel lavage is pricked knot: the meat slurry is carried out the bowel lavage bundle form the green ham intestines;

(4) ham boiling: with the boiling of green ham intestines, when water temperature reaches 80-95 ℃, keep water temperature 2-2.5h, take the dish out of the pot, drain surperficial moisture content, cooling to room temperature gets final product.

The invention has the beneficial effects as follows, be to be primary raw material with meat gruel and jerky, a needle hids in silk floss for mouthfeel, gentle in band steel, soft or hard have concurrently, aftertaste is long for a long time, fragrant tenderly has goodly, makes simply, both is fit to contemporary industry production, has also enriched meat products market.

(4) specific embodiment

Embodiment 1

Fourth ham sausage in the meat of the present invention comprises the raw material of following weight:

Major ingredient: marbled beef meat gruel 100Kg;

Auxiliary material: dried beef 12Kg, soybean degreasing protein 3Kg, frozen water 8Kg;

Flavouring: salt 5Kg, monosodium glutamate 0.7Kg, white sugar 1.5Kg, beef flavor 0.3Kg;

Spice: 13 essence fine powder 4.5Kg, nutmeg powder 0.7Kg, sorbic acid 0.15Kg.

The preparation method of fourth ham sausage in the meat of the present invention may further comprise the steps:

(1-1) raw material is selected: select the raw material of the qualified fresh streaky pork of sanitary inspection as meat gruel processing, and also qualified when selecting jerky for use by sanitary inspection;

(1) raw material arrangement: the streaky pork of choosing is processed into meat gruel with cutmixer earlier, jerky is cut into fourth;

(3) bowel lavage is pricked knot: pour the meat slurry into the bowel lavage binding machine and carry out bowel lavage and prick and form the green ham intestines;

(4) ham boiling: the green ham intestines are put into boiling in the hanging basket of stainless steel digester, when water temperature reached 85-90 ℃, when keeping water temperature 2-2.5h, central temperature reached 76-85 ℃, takes the dish out of the pot, and drains surperficial moisture content, cooled to room temperature to get final product.

Embodiment 2

Major ingredient: marbled beef meat gruel 100Kg;

Auxiliary material: dried beef 10Kg, soybean degreasing protein 4Kg, frozen water 10Kg;

Flavouring: salt 6Kg, monosodium glutamate 1Kg, white sugar 2Kg, beef flavor 0.4Kg;

Spice: 13 essence fine powder 6Kg, nutmeg powder 0.8Kg, sorbic acid 0.2Kg.

The preparation method of fourth ham sausage in the meat of the present invention in step (4), when water temperature reaches 90-95 ℃, keeps water temperature 2-2.5h.

All the other are identical with embodiment 1.

Embodiment 3

Major ingredient: streaky pork meat gruel 100Kg;

Auxiliary material: dried pork 5Kg, soybean degreasing protein 2Kg, frozen water 5Kg;

Flavouring: salt 4Kg, monosodium glutamate 0.5Kg, white sugar 1Kg, pork essence 0.2Kg;

Spice: 13 essence fine powder 3Kg, nutmeg powder 0.6Kg, sorbic acid 0.1Kg.

The preparation method of fourth ham sausage in the meat of the present invention in step (4), when water temperature reaches 80-85 ℃, keeps water temperature 2-2.5h.

All the other are identical with embodiment 1.

Claims

1. fourth ham sausage in the meat is characterized in that: the raw material that comprises following parts by weight:

Major ingredient: 100 parts of streaky pork meat gruels;

2. fourth ham sausage in the meat according to claim 1, it is characterized in that: described streaky pork meat gruel is marbled beef meat gruel or streaky pork meat gruel, described jerky is corresponding with it dried beef or dried pork, and described essence is corresponding with it beef flavor or pork essence.

3. the preparation method of fourth ham sausage in claim 1 or the 2 described meat is characterized in that: may further comprise the steps:

(1) raw material arrangement: jerky is cut into fourth;