CN101756257A - Western ham containing marine bios and production method thereof - Google Patents
Western ham containing marine bios and production method thereof Download PDFInfo
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- CN101756257A CN101756257A CN200810238421A CN200810238421A CN101756257A CN 101756257 A CN101756257 A CN 101756257A CN 200810238421 A CN200810238421 A CN 200810238421A CN 200810238421 A CN200810238421 A CN 200810238421A CN 101756257 A CN101756257 A CN 101756257A
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Abstract
The invention provides a western ham containing marine bios and a production method thereof, which can solve the defect that western ham containing marine bios does not exist on the current sausage market. The technical scheme is as follows: the western ham comprises the marine bios, livestock meat and seasoning, the marine bios is 0.001 percent to 10 percent by weight, the livestock meat is 1 percent to 98 percent by weight, the seasoning is 1 percent to 20 percent by weight, and the balance is water. Chitosan is integrated with the conventional western ham to develop the weight-reducing bios western ham, consequently, while the ham maintains the original taste and textural characteristics of the conventional western ham, the nutritive value and functional nutrition of the ham are increased, defects brought about by the eaten conventional western ham are overcome, and therefore the ham can satisfy the need of modern people on the desired healthy nutritive diet, and has a broad prospect.
Description
Technical field
The invention belongs to field of food, relate in particular to a kind of plain Western-style ham of marine life and preparation method thereof that contains.
Background technology
Chitin has another name called chitin, chitin, chemical name (1,4)-2-acetylaminohydroxyphenylarsonic acid 2-deoxidation-callose.Be present in the ocean arthropod in a large number, among the crust as shrimp, crab, also be present in the cell membrane of mushroom, insects, alga cells film and higher plant, it is extremely extensive to distribute.Chitin is only second to cellulose in the biosynthesis amount in nature every year, is second largest renewable resource on the earth.Shitosan is called chitosan, crust amine again, is to obtain by the chitin acetyl that takes off to a certain degree, and chemical name is (1,4)-2-amino-2-deoxidation-β-D glucan.The structural formula of shitosan is as follows:
Shitosan has many special functions, be called as the 6th biogen, has the cholesterol that reduces in liver and the serum, increase immunity, strengthen the ability of resisting disease, suppress the generation of adult diseases, strengthen the liver function, prevent and treat gout (the too much disease of uric acid), gastric ulcer, the content of micro-Fe is a large amount of in the oligopolymerization chitosan glycan molecule-NH in the control agent
2With the existence of-strong polar group of OH, the water-soluble of chitosan oligomer greatly taken on a new look, also make it have good moisture-absorbing moisture-keeping function, and have natural antibacterial and bacteriostasis.Meat product has abundant nutrition, the high-quality egg that needed by human body can be provided is from matter, the fat of different quality and minerals and vitamins, poultry meat fat mostly is stearic acid, palmitic acid and triglycerides, the fat of Excessive Intake tends to cause obesity, shitosan not only has the physiological action of general dietary fiber, promote the colon function, keep the normal contents of lipid in the serum, reduce the physiological reaction that post-prandial glucose causes, appetite-suppressing, absorption of bile acid or the like, and the unhindered amina key that it carries has very strong polarity, can strong adsorption reaction take place with anion group (as the carboxyl in the aliphatic acid), shitosan is with after aliphatic acid in the meat combines, form a kind of shitosan soap, have good oleophylic performance, but so shitosan soap strong adsorption body in lipid, comprise natural glyceric acid three ester, fatty acid ester, cholesterol or the like, combined lipid major part will be drained, and no longer be utilized in the body, reach the purpose of indirect weight-reducing.In addition, shitosan forms gel with the hydrochloric acid in gastric juice effect under one's belt, can keep gel state not decompose in intestines, has the effect of absorbing fats, cholesterol, bile.Absorption back fat, cholesterol, bile and chitosan gel rubber excrete with ight soil, thereby have reduced the absorption of body to fat, cholesterol.
Have not yet to see the report that shitosan is used to prepare Western-style ham, a kind of chitosan-containing Western-style ham is not arranged on the market yet.
Summary of the invention
The invention provides a kind of plain Western-style ham of marine life and preparation method thereof that contains, it can remedy the deficiency that does not contain the plain Western-style ham of marine life on the existing sausage market.
For solving the problems of the technologies described above, the present invention adopts following technical proposals,
A kind of plain Western-style ham of marine life that contains, comprise marine life element, livestock and poultry meat and auxiliary and condiment, the percetage by weight of described marine life element is 0.001-10%, and the percetage by weight of livestock and poultry meat is 1-98%, the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
The above-mentioned Western-style ham percentage composition of preferably filling a prescription is: the percetage by weight of described marine life element is 0.1-8%, and the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
The preferred prescription percentage composition of above-mentioned Western-style ham is: the percetage by weight of described marine life element is 2-5%, and the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
Described marine life is plain to be the shitosan that crab, shrimp and/or mantis shrimp shell make.
Described shitosan is the biological enzymolysis or the biochemical degradation aqueous solution, and molecular weight is less than 10,000 dalton.
Described livestock and poultry meat is one or more in pork, beef, mutton, chicken, duck, donkey meat, horseflesh, the rabbit meat.
Described auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and described conventional edible flavouring is one or more in sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice;
Described edible adjuvant is one or more in starch, soybean protein, marine alga, vegetables, fruit, composite phosphate, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, the calcium citrate.
A kind of preparation method who contains the plain Western-style ham of marine life during preparation, gets freezing livestock and poultry meat, thaws naturally, be twisted into the 6-10mm fritter with meat grinder after thawing, will twist good meat again and put into mixer, add shitosan, add auxiliary and condiment, frozen water stirs with mixer, stirs the back and requires the material filling even, thickness, no bulk is not stirred out the material filling, and color is normal, and the material temperature stirs quiet the salting down 4-24 hour in back less than 10 ℃, can, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
The interpolation of natrium nitrosum and pigment is carried out according to national standard.
Described mixer mixing time is 20-40 minute.
Compared with prior art, the present invention has the following advantages and good effect:
The plain Western-style ham of marine life that contains provided by the invention, marine life is plain to be the shitosan that crab, shrimp and mantis shrimp shell make, shitosan and traditional Western-style ham combined to develop have functional weight reducing life Western-style ham, when keeping the original flavor taste of traditional Western-style ham itself, matter structure feature, improve nutritive value and function nutrition, overcome the defective that the Western-style meat ham of edible tradition is brought, meet the requirement of the health-nutrition diet that the modern pursues, have broad prospects.
The specific embodiment
The present invention is described in further detail below in conjunction with examples of implementation.
A kind of plain Western-style ham of marine life that contains, comprise marine life element, livestock and poultry meat and auxiliary and condiment, the percetage by weight of described marine life element is 0.001-10%, and the percetage by weight of livestock and poultry meat is 1-98%, the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
Embodiment 1
During preparation, get freezing pork 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, humidity 70%-80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2 ℃-2 ℃, it is excessive or not enough to prevent to thaw, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg again, the shitosan 0.8kg that molecular weight makes less than 10000 daltonian crabs and shrimp, garlic 1kg, vegetable protein 2.4kg, salt 2.6kg, white granulated sugar 1.2kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.6kg, C-1 composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 55kg stirred 30 minutes with mixing machine, require the material filling even behind the mix, thickness, no bulk is not stirred out the material filling, color is normal, material is warm less than 10 ℃, can behind quiet the salting down 24 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 149.6kg.
Wherein, the interpolation of natrium nitrosum and pigment is carried out according to national standard.
The pork percetage by weight is 66.8% in this example, and the percetage by weight of shitosan is 0.53%, and the percetage by weight of auxiliary and condiment is 11.8%, and all the other are water.
The above-mentioned Western-style ham percentage composition of preferably filling a prescription is: the percetage by weight of described marine life element is 0.1-8%, and the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
Embodiment 2
During preparation, get freezing mutton 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, humidity 70%-80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2 ℃-2 ℃, it is excessive or not enough to prevent to thaw, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 7.8kg again, the shitosan 2.0kg that molecular weight makes less than 10000 daltonian crabs and shrimp, garlic 1kg, vegetable protein 2.6kg, salt 2.2kg, white granulated sugar 1.0kg, monosodium glutamate 0.2kg, hydrolyzed vegetable protein 0.6kg, C-1 composite phosphate 1.2kg, essence and flavoring agent 0.4kg, frozen water 50kg, stirred 30 minutes with mixing machine, require the material filling even behind the mix, thickness, no bulk is not stirred out the material filling, color is normal, material is warm less than 10 ℃, can behind quiet the salting down 24 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
Embodiment 3
During preparation, get freezing chicken 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃, humidity 70%-80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2 ℃-2 ℃, it is excessive or not enough to prevent to thaw, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg again, the shitosan 2.5kg that molecular weight makes less than 10000 daltonian crabs and shrimp, garlic 1kg, vegetable protein 2.2kg, salt 2.4kg, white granulated sugar 1.1kg, monosodium glutamate 0.3kg, hydrolyzed vegetable protein 0.5kg, C-1 composite phosphate 1.4kg, essence and flavoring agent 0.3kg, frozen water 54kg, stirred 30 minutes with mixing machine, require the material filling even behind the mix, thickness, no bulk is not stirred out the material filling, color is normal, material is warm less than 10 ℃, can behind quiet the salting down 24 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
The preferred prescription percentage composition of above-mentioned Western-style ham is: the percetage by weight of described marine life element is 2-5%, and the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
Embodiment 4
During preparation, get beef 100kg, put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The beef that strand is good is put into mixer, adds starch 8kg again, and molecular weight is less than 10000 daltonian crabs, the shitosan 3.2kg that shrimp and mantis shrimp shell make, garlic 1.2kg, vegetable protein 2.5kg, salt 2.6kg, white granulated sugar 1.3kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.5kg, agar-agar 0.6Kg, C-1 composite phosphate 1.6kg, frozen water 62kg stirred 30 minutes with mixing machine, require the material filling even behind the mix, thickness, no bulk is not stirred out the material filling, color is normal, material is warm less than 10 ℃, can behind quiet the salting down 24 hours, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away to any simple modification, equivalent variations and remodeling that above embodiment did, still belongs to the protection domain of technical solution of the present invention according to technical spirit of the present invention.
Claims (9)
1. one kind contains the plain Western-style ham of marine life, it is characterized in that comprising marine life element, livestock and poultry meat and auxiliary and condiment, the percetage by weight of described marine life element is 0.001-10%, and the percetage by weight of livestock and poultry meat is 1-98%, the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
2. the plain Western-style ham of marine life that contains according to claim 1, it is characterized in that preferred percentage composition is: the percetage by weight of described marine life element is 0.1-8%, the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
3. the plain Western-style ham of marine life that contains according to claim 2, it is characterized in that preferred percentage composition is: the percetage by weight of described marine life element is 2-5%, the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
4. according to the described plain Western-style ham of marine life that contains of arbitrary claim among the claim 1-3, it is characterized in that the shitosan that described marine life element makes for crab, shrimp and/or mantis shrimp shell.
5. the plain Western-style ham of marine life that contains according to claim 4 is characterized in that described shitosan is the biological enzymolysis or the biochemical degradation aqueous solution, and molecular weight is less than 10,000 dalton.
6. according to the described plain Western-style ham of marine life that contains of arbitrary claim among the claim 1-3, it is characterized in that described livestock and poultry meat is one or more in pork, beef, mutton, chicken, duck, donkey meat, horseflesh, the rabbit meat.
7. according to the described plain Western-style ham of marine life that contains of arbitrary claim among the claim 1-3, it is characterized in that described auxiliary and condiment comprises conventional edible flavouring and edible adjuvant,
Described conventional edible flavouring is one or more in sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice;
Described edible adjuvant is one or more in starch, soybean protein, marine alga, vegetables, fruit, composite phosphate, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, the calcium citrate.
8. a preparation method who contains the plain Western-style ham of marine life is characterized in that: during preparation, get freezing livestock and poultry meat, naturally thaw, the back that thaws is twisted into the 6-10mm fritter with meat grinder, will twist good meat again and put into mixer, add shitosan, add auxiliary and condiment, frozen water stirs with mixer, stirring the back requires the material filling even, thickness, no bulk is not stirred out the material filling, and color is normal, the material temperature is less than 10 ℃, the stirring back is quiet to salt can, hot-working down 4-24 hour, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
9. preparation method according to claim 8 is characterized in that: described mixer mixing time is 20-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008102384212A CN101756257B (en) | 2008-12-16 | 2008-12-16 | Western ham containing marine bios and production method thereof |
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| CN2008102384212A CN101756257B (en) | 2008-12-16 | 2008-12-16 | Western ham containing marine bios and production method thereof |
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| CN101756257A true CN101756257A (en) | 2010-06-30 |
| CN101756257B CN101756257B (en) | 2012-06-27 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462057A (en) * | 2013-08-12 | 2013-12-25 | 宁波大学 | Functional poultry sausage having unique flavor, and preparation method thereof |
| CN103504365A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Yoghourt-shrimp meat sausage |
| CN104187217A (en) * | 2014-07-26 | 2014-12-10 | 胡美君 | Health dumplings with mantis shrimp heads and shells |
| CN104187291A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare vermicelli containing mantis shrimp heads and mantis shrimp shells and preparing method thereof |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
-
2008
- 2008-12-16 CN CN2008102384212A patent/CN101756257B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462057A (en) * | 2013-08-12 | 2013-12-25 | 宁波大学 | Functional poultry sausage having unique flavor, and preparation method thereof |
| CN103462057B (en) * | 2013-08-12 | 2015-06-03 | 宁波大学 | Functional poultry sausage having unique flavor, and preparation method thereof |
| CN103504365A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Yoghourt-shrimp meat sausage |
| CN104187291A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare vermicelli containing mantis shrimp heads and mantis shrimp shells and preparing method thereof |
| CN104187217A (en) * | 2014-07-26 | 2014-12-10 | 胡美君 | Health dumplings with mantis shrimp heads and shells |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101756257B (en) | 2012-06-27 |
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Address after: 266000 Shandong city of Qingdao Province East Pingdu City Economic Development Zone No. 168 Ring Road Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266109 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bonia Food Co., Ltd. |
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Address after: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266000 168 East Outer Ring Road, Pingdu City Economic Development Zone, Qingdao, Shandong Patentee before: Qingdao Bonia Food Co., Ltd. |
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Effective date of registration: 20211215 Address after: No. 301, Changcheng Road, Chengyang District, Qingdao, Shandong 266109 Patentee after: Qingdao nongbonong Food Technology Co.,Ltd. Address before: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bernia Food Co.,Ltd. |
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