CN101703270A - Multi-nutrient fresh ham sausage - Google Patents
Multi-nutrient fresh ham sausage Download PDFInfo
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- CN101703270A CN101703270A CN200910181029A CN200910181029A CN101703270A CN 101703270 A CN101703270 A CN 101703270A CN 200910181029 A CN200910181029 A CN 200910181029A CN 200910181029 A CN200910181029 A CN 200910181029A CN 101703270 A CN101703270 A CN 101703270A
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Abstract
The invention discloses a multi-nutrient fresh ham sausage which is characterized in that seafood and river aquatic animals, red meat, white meat, protein isoate and auxiliary materials are mixed as main materials, wherein according to weight ratio, the seafood aquatic animals account for 5 to 6.4 percent, the river aquatic animals account for 4.4 to 4.5 percent, the red meat accounts for 63.5 to 63.8 percent, animal fat accounts for 6.4 to 6.5 percent, the protein isoate accounts for 2.3 to 2.5 percent and the auxiliary materials account for 17 to 17.7 percent. The multi-nutrient fresh ham sausage has the advantages of furthest guaranteeing the fresh flavor of the seafood and river aquatic animals and the smell of the meat, leading the fresh smell of the ham sausage to be more thicker, having better mouth feeling, also retaining the nutrients of the meat of the aquatic animals and poultry, guaranteeing diversification of the nutrition of the product, solving the defects that the single aquatic product has large water content, and is not easy to be produced and the meat product has high fat and cholesterol content, and opening up a new way for joint processing of the aquatic animals and meat products.
Description
Technical field
The present invention relates to a kind of multi-nutrient fresh ham sausage, be specifically related to a kind of ham sausage that mainly is made by meat and corresponding auxiliary material.
Background technology
At present, along with people's growth in the living standard, no longer be to only demand to have enough to the requirement of leisure food in the past, do not talked the epoch of mouthfeel.When mouthfeel was paid attention to by people gradually, nutrient balance was also brought into schedule.The pork ham intestines are because its main component is a red meat, and it is edible therefore to be not suitable for children; Chicken ham sausage is a plain boiled pork, but its single major ingredient does not satisfy the pursuit of people's multielement nutritionization.
Summary of the invention
Main task of the present invention is to provide a kind of multi-nutrient fresh ham sausage, be specifically related to a kind ofly have unique formula, merged the sea, the river is bright, the marrow that red, plain boiled pork, calcic are higher and have the brutish skin of a large amount of collagens, defectives such as single because of the nutrition of meat major ingredient, that cholesterol level is higher have been overcome preferably, delicate flavour with sea, the bright lifting ham sausage in river, and reduction cholesterol, increase calcium content with marrow, increase collagen with brutish skin, make this product not only nice, and nutritious, adapt to all kinds of crowds.
In order to solve above technical problem, technical scheme of the present invention is as follows: utilize seafood, the bright class aquatic animal in river and red meat, animal tallow, protein isolate and auxiliary material to be mixed into major ingredient; Wherein seafood accounts for the 5-6.4% of weight ratio; The river aquatic foods account for the 4.4-4.5% of weight ratio; Red meat accounts for the 63.5-63.8% of weight ratio; Animal tallow accounts for the 6.4-6.5% of weight ratio; Described protein isolate accounts for the 2.3-2.5% of weight ratio; Described auxiliary material: 17-17.7%.
Further, described seafood aquatic organism is: squid, peeled shrimp.
Further, the bright class aquatic organism in described river is: freshwater mussel, river prawn.
Further, the weight percent of described auxiliary material frequently is: salt: 1.4-1.6%, white sugar: 1.2-1.4%, monosodium glutamate: 0.17-0.19%, glucose: 0.5-0.65%, cornstarch: 5-5.5%, spice: 8.53-8.56%.
The product of above-mentioned prescription is obtaining the ham sausage finished product through after the following processing method, and concrete technology is as follows:
The invention provides a kind of preparation method of multi-nutrient fresh ham sausage, this method comprises the step of following order:
Select peeled shrimp, squid, freshwater mussel, river prawn, be processed into the piece of 2-100 millimeter, select leg of pork lean meat to be processed into 2 millimeter particles, mix with salt, sugar, protein isolate, spice and auxiliary material, be loaded in the simulation casing with sausage filler, two with clamp ligation sealing, is carried out conventional high temperature sterilization then, boiled, cooling is packaged into finished product at last again.
The invention has the advantages that: guarantee the delicate flavour of seafood, river aquatic foods and the fragrance of meat to greatest extent, make the bright fragrance of ham denseer, mouthfeel is better; In addition, the nutrition of aquatic organism with, poultry is kept, guarantees the diversification of this product nutrition, solved the single aquatic products water yield big, be difficult for producing and meat product fat, shortcoming that cholesterol amount is high; And be that a new way has been opened up in the common processing of aquatic products and meat products.
The fan of aquatic products had both been satisfied in the appearance of this product, had satisfied carnivorous fan again, and the difference combination of two kinds of local flavors for society provides another novel instant food, has solved especially and liked tasting cuisines and be bad at the crowd that cooks again.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1:
Select the squid and the peeled shrimp 5% of percentage by weight for use, wherein the proportioning of squid and peeled shrimp is 1: 1, freshwater mussel and river prawn 4.5%, and wherein the proportioning of freshwater mussel and river prawn is 1: 1.25; Above raw material is processed into the piece of 2-100 millimeter; Select leg of pork lean meat 63.8%, fat meat 6.5% to be processed into 2 millimeter particles and protein isolate 2.5%, salt 1.4%, sugar 1.4%, monosodium glutamate 0.19%, glucose 0.65%, cornstarch 5.5%, spice 8.56% mixes, be loaded in the simulation casing with sausage filler, two is sealed with the clamp ligation, carry out conventional high temperature sterilization, cooling more then, be packaged into finished product at last.This product: delicate mouthfeel, the bright distinctive taste in seafood and river is arranged, there is the cholesterol of reduction effect nutritious or the like.
Embodiment 2:
Select the squid of percentage by weight and peeled shrimp totally 6.4% for use, wherein the proportioning of squid and peeled shrimp is 1: 1, freshwater mussel and a river prawn totally 4.4%, and wherein the proportioning of freshwater mussel and river prawn is 1: 1, above-mentioned raw materials is processed into the piece of 2-100 millimeter; Select leg of pork lean meat 63.5%, animal tallow class 6.4% to be processed into 2 millimeter particles and protein isolate 2.5%, salt 1.4%, sugar 1.4%, monosodium glutamate 0.19%, glucose 0.65%, cornstarch 5.5%, spice 8.56% mixes, be loaded in the simulation casing with sausage filler, two is sealed with the clamp ligation, carry out conventional high temperature sterilization, cooling more then, be packaged into finished product at last.This product: delicate mouthfeel, the bright distinctive taste in seafood and river is arranged, there is the cholesterol of reduction effect nutritious or the like.
Embodiment 3:
Select the squid and the peeled shrimp 6.4% of percentage by weight for use, wherein the proportioning of squid and peeled shrimp is 1: 1, freshwater mussel and river prawn 4.4%, and wherein the proportioning of freshwater mussel and river prawn is 1: 1, above-mentioned raw materials is processed into the piece of 2-100 millimeter; Select leg of pork lean meat 63.5%, animal tallow class 6.4% to be processed into 2 millimeter particles and protein isolate 2.5%, salt 1.6%, sugar 1.2%, monosodium glutamate 0.17%, glucose 0.5%, cornstarch 5%, spice 8.53% mixes, be loaded in the simulation casing with sausage filler, two is sealed with the clamp ligation, carry out conventional high temperature sterilization, cooling more then, be packaged into finished product at last.This product: delicate mouthfeel, the bright distinctive taste in seafood and river is arranged, there is the cholesterol of reduction effect nutritious or the like.
Embodiment 4:
Select the squid and the peeled shrimp 5% of percentage by weight for use, wherein the proportioning of squid and peeled shrimp is 1: 1, freshwater mussel and river prawn 4.5%, and wherein the proportioning of freshwater mussel and river prawn is 1: 1.25, above-mentioned raw materials is processed into the piece of 2-100 millimeter; Select leg of pork lean meat 63.8%, animal tallow class 6.5% to be processed into 2 millimeter particles and protein isolate 2.5%, salt 1.6%, sugar 1.2%, monosodium glutamate 0.17%, glucose 0.5%, cornstarch 5%, spice 8.53% mixes, be loaded in the simulation casing with sausage filler, two is sealed with the clamp ligation, carry out conventional high temperature sterilization, cooling more then, be packaged into finished product at last.This product: delicate mouthfeel, the bright distinctive taste in seafood and river is arranged, the cholesterol and nutritious of reduction is arranged.
Claims (4)
1. a multi-nutrient fresh ham sausage is characterized in that: utilize seafood, the bright class aquatic animal in river and red meat, plain boiled pork class, protein isolate and auxiliary material to be mixed into major ingredient; Wherein the seafood 5-6.4% river aquatic foods that account for weight ratio account for the 4.4-4.5% of weight ratio; Red meat accounts for the 63.5-63.8% of weight ratio; Animal tallow accounts for the 6.4-6.5% of weight ratio; Described protein isolate accounts for the 2.3-2.5% of weight ratio; Described auxiliary material: 17-17.7%.
2. a kind of multi-nutrient fresh ham sausage according to claim 1 is characterized in that: described seafood aquatic organism is: squid, peeled shrimp.
3. a kind of multi-nutrient fresh ham sausage according to claim 1 is characterized in that: the bright class aquatic organism in described river is: freshwater mussel, river prawn.
4. a kind of multi-nutrient fresh ham sausage according to claim 1 is characterized in that: the weight percent of described auxiliary material frequently is: salt: 1.4-1.6%, white sugar: 1.2-1.4%, monosodium glutamate: 0.17-0.19%, glucose: 0.5-0.65%, cornstarch: 5-5.5%, spice: 8.53-8.56%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181029A CN101703270A (en) | 2009-10-28 | 2009-10-28 | Multi-nutrient fresh ham sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181029A CN101703270A (en) | 2009-10-28 | 2009-10-28 | Multi-nutrient fresh ham sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703270A true CN101703270A (en) | 2010-05-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910181029A Pending CN101703270A (en) | 2009-10-28 | 2009-10-28 | Multi-nutrient fresh ham sausage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
-
2009
- 2009-10-28 CN CN200910181029A patent/CN101703270A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
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Open date: 20100512 |