CN101874637A - Ham sausage containing pickled hot pepper - Google Patents
Ham sausage containing pickled hot pepper Download PDFInfo
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- CN101874637A CN101874637A CN2009103112614A CN200910311261A CN101874637A CN 101874637 A CN101874637 A CN 101874637A CN 2009103112614 A CN2009103112614 A CN 2009103112614A CN 200910311261 A CN200910311261 A CN 200910311261A CN 101874637 A CN101874637 A CN 101874637A
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Abstract
The invention relates to ham sausages, particularly to a ham sausage containing pickled hot peppers. The technical problem to be solved by the invention is to provide a ham sausage which is rich in dietary fibers and contains pickled hot peppers, and the ham sausage is prepared from the following raw materials in parts by weight: 65-70 parts of meat, 8-15 parts of pickled hot pepper, 10-13 parts of water, 3-4 parts of vegetable protein, 5-7 parts of starch, 2-3 parts of egg liquid and 2-3 parts of flavoring. In the invention, different styles of hot peppers are added into the ham sausage to endow the ham sausage with the characteristics of sourness, piquancy and fragrance, so that the ham sausage has more unique taste, can satisfy the special hobbies of consumers for sour and peppery taste, increases the dietary fiber component in the ham sausage, and is more beneficial to body health than an ordinary ham sausage.
Description
Technical field
The present invention relates to ham sausage, particularly a kind of pickled hot pepper ham sausage that contains.
Background technology
At present, the ham sausage of selling on the market is all based on original flavor or increase its nutrient.Though these products are satisfying consumer demand aspect look, perfume (or spice), the nutrition, aspect taste, still present the phenomenon of homogeneity, be difficult to satisfy the special hobby of different consumers to taste, particularly southwest people hobby to acid, pungent.Simultaneously, with regard to own characteristic in the present ham sausage, be raw material mainly with pork, chicken or beef, add different flavorings, processing and fabricating forms.Ham sausage meat content height belongs to high protein, high-fat food, also is easy to digest and assimilate in human body through behind the high-temperature maturing, and is long-term too much edible, can influence the human consumption function, and health is caused certain harm and influence.
Summary of the invention
Technical problem to be solved by this invention provides a kind of ham sausage that contains pickled hot pepper that is rich in dietary fiber, and this ham sausage is that raw material is made by meat, pickled hot pepper, water, vegetable protein, starch, egg liquid and flavoring.The consumption of each raw material is respectively 65～70 parts of meats, 8～15 parts of pickled hot peppers, 10～13 parts in water, 3～4 parts of vegetable proteins, 5～7 parts of starch, 2～3 parts of egg liquids, 2～3 parts of flavorings by weight.
Described meat is the meat that is usually used in making ham sausage, at least a as in pork, chicken, the beef.
The temperature of described water is preferably 0～5 ℃, is convenient to control the temperature of raw material in the process.
Described vegetable protein is preferably soybean protein isolate.
Described pickled hot pepper is that fresh chilli adopts infusion, method such as pickles, and can be aided with the flavouring that condiment such as garlic, ginger are made.
Described pickled hot pepper is preferably the bubble green pepper, cuts at least a in the green pepper.The bubble green pepper has acid, peppery, salty, fragrant basic characteristics, and edible about 2 weeks ferments in the closed container of during making capsicum, salt, cold water, spices being packed into.Cut green pepper and have characteristics peppery, fragrant, Hui Tian, during making pimiento is minced, mix thoroughly with salt then and the altar of packing in sealing and fermenting be edible in about 10 days.
Preferably, when the bubble green pepper, cut green pepper when using simultaneously, pickled hot pepper is counted 5～10 parts of greens pepper of bubble by weight, is cut 3～5 parts of greens pepper.
Described flavoring is flavorings commonly used such as salt, sugar, monosodium glutamate, pepper powder, and the concrete prescription of flavoring can be according to required taste allotment.
The invention has the beneficial effects as follows:
1, the capsicum of different-style is added into has given product acid, peppery, fragrant characteristics in the ham sausage, make the ham sausage taste unique, can satisfy the special hobby of consumer acid, peppery taste.
2, the dietary fiber component in the increase ham sausage is more conducive to healthy than common ham sausage.
The specific embodiment
The making of embodiment 1 bubble green pepper
1. select materials: adopt 10 kilograms of pimiento or sharp greens pepper.Raw material is standby after need cleaning and drying.
2. bubble green pepper water preparation: in container, add anistree 50 grams, cassia bark 70 grams, salt 1000 grams, rock sugar 300 grams, garlic 400 grams, ginger 400 grams, liquor 100 grams.
3. will steep green pepper water, capsicum all puts into curing container and cover lid and seals.
4. place after 12～16 days the capsicum that soaks pulled out to drain promptly to get and steep the green pepper finished product at normal temperature, shady and cool place.
The making of the heavier bubble of embodiment 2 pungents green pepper
1. select materials: adopt 10 kilograms of well-done capsicum annum fasciculatums, color is yellow.Capsicum annum fasciculatum is standby after need cleaning and drying.
2. bubble green pepper water preparation: in container, add anistree 50 grams, cassia bark 70 grams, salt 1000 grams, rock sugar 300 grams, garlic 400 grams, ginger 400 grams, liquor 100 grams.
3. will steep green pepper water, capsicum all puts into curing container and cover lid and seals.
4. place after 12～16 days the capsicum that soaks pulled out to drain promptly to get and steep the green pepper finished product at normal temperature, shady and cool place.
Embodiment 3 cuts the making of green pepper
1. select materials: select 10 kilograms in no insect pest, fresh capsicum.Capsicum clean dry standby.
2. capsicum is minced: with cutter with capsicum cut for fragment standby.
3. pickle: mix and put into the capsicum of mincing thoroughly pickle jar with salt 800 grams, spray into 200 gram liquor again.
4. cover the jar lid, and add water seal.
5. place promptly to get in 8～12 days and cut the green pepper finished product at normal temperature, shady and cool place.
The heavier making of cutting green pepper of embodiment 4 pungents
1. select materials: select 10 kilograms of no insect pests, fresh little hot pepper (ripe, redden).Capsicum clean dry standby.
2. capsicum is minced: with cutter with capsicum cut for fragment standby.
3. pickle: mix and put into the capsicum of mincing thoroughly pickle jar with salt 800 grams, spray into 200 gram liquor again.
4. cover the jar lid, and add water seal.
5. place promptly to get in 8～12 days and cut the green pepper finished product at normal temperature, shady and cool place.
Embodiment 5 contains the making of pickled hot pepper ham sausage
Adopt 70 kilograms of (49 kilograms of lean meats of pork, fat meat accounts for 21 kilograms), 5 kilograms of the bubble greens pepper that embodiment 2 makes, embodiment 4 make cuts 5 kilograms of greens pepper, 3 kilograms of soybean protein isolates, 5 kilograms of starch, 3 kilograms of egg liquids, water 10 kilograms of (0 ℃), 2.3 kilograms of flavorings (wherein 1.2 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram in pepper), the raw material for preparing is cut to the meat gruel shape with cutmixer carried out bowel lavage, ligation, high temperature sterilization promptly with the PVDC film then.The ham sausage for preparing meets standard GB 20712-2006 through check, normal temperature, ventilation, cool place, dry 6 months shelf-lifves of place.
Embodiment 6 contains the making of pickled hot pepper ham sausage
Adopt 40 kilograms in chicken, 25 kilograms of (17.5 kilograms of lean meats of pork, fat meat accounts for 7.5 kilograms), 10 kilograms of the bubble greens pepper that embodiment 2 makes, embodiment 4 make cuts 3 kilograms of greens pepper, 3 kilograms of soybean protein isolates, 6 kilograms of starch, 3 kilograms of egg liquids, water 11 kilograms of (5 ℃), 2.37 kilograms of flavorings (wherein 1.2 kilograms of edible salts, 0.8 kilogram of white sugar, 0.22 kilogram of monosodium glutamate, 0.15 kilogram in pepper), the raw material for preparing is cut to the meat gruel shape with cutmixer carried out bowel lavage, ligation, high temperature sterilization promptly with the PVDC film then.The ham sausage for preparing meets standard GB 20712-2006 through check, normal temperature, ventilation, cool place, dry 6 months shelf-lifves of place.
Embodiment 7 contains the making of pickled hot pepper ham sausage
Adopt 20 kilograms in chicken, 25 kilograms in beef, 25 kilograms of (17.5 kilograms of lean meats of pork, fat meat accounts for 7.5 kilograms), 8 kilograms of the bubble greens pepper that embodiment 2 makes, embodiment 4 make cuts 4 kilograms of greens pepper, 3 kilograms of soybean protein isolates, 5 kilograms of starch, 3 kilograms of egg liquids, water 10 kilograms of (3 ℃), 2.3 kilograms of flavorings (wherein 1.2 kilograms of edible salts, 0.8 kilogram of white sugar, 0.2 kilogram of monosodium glutamate, 0.1 kilogram in pepper), the raw material for preparing is cut to the meat gruel shape with cutmixer carried out bowel lavage, ligation, high temperature sterilization promptly with the PVDC film then.The ham sausage for preparing meets standard GB 20712-2006 through check, normal temperature, ventilation, cool place, dry 6 months shelf-lifves of place.
Test example 1
That asks at random in the street that 500 consumers foretaste that embodiment 5～7 makes contains the pickled hot pepper ham sausage, and the consumer sees Table 1 to the evaluation of ham sausage taste:
Table 1
| Sample | Taste is very good | Taste is better | Taste is general | Taste is bad |
| Embodiment 5 | ??235 | ??170 | ??63 | ??32 |
| Embodiment 6 | ??307 | ??99 | ??54 | ??40 |
| Embodiment 7 | ??262 | ??165 | ??47 | ??26 |
Embodiment 5～7 makes as can be seen from Table 1, and to contain pickled hot pepper ham sausage taste better, can satisfy the hobby of consumer to acid, peppery taste.
Claims (6)
1. contain the pickled hot pepper ham sausage, it is characterized in that: it is to be made by weight by following raw material: 65～70 parts of meats, 8～15 parts of pickled hot peppers, 10～13 parts in water, 3～4 parts of vegetable proteins, 5～7 parts of starch, 2～3 parts of egg liquids, 2～3 parts of flavorings.
2. the pickled hot pepper ham sausage that contains according to claim 1 is characterized in that: described meat is at least a in pork, chicken, the beef.
3. the pickled hot pepper ham sausage that contains according to claim 1 is characterized in that: the temperature of described water is 0～5 ℃.
4. the pickled hot pepper ham sausage that contains according to claim 1 is characterized in that: described vegetable protein is a soybean protein isolate.
5. according to each described pickled hot pepper ham sausage that contains of claim 1～4, it is characterized in that: described pickled hot pepper for the bubble green pepper, cut at least a in the green pepper.
6. the pickled hot pepper ham sausage that contains according to claim 5 is characterized in that: described pickled hot pepper is counted 5～10 parts of greens pepper of bubble by weight, is cut 3～5 parts of greens pepper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103112614A CN101874637A (en) | 2009-12-11 | 2009-12-11 | Ham sausage containing pickled hot pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103112614A CN101874637A (en) | 2009-12-11 | 2009-12-11 | Ham sausage containing pickled hot pepper |
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| Publication Number | Publication Date |
|---|---|
| CN101874637A true CN101874637A (en) | 2010-11-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009103112614A Pending CN101874637A (en) | 2009-12-11 | 2009-12-11 | Ham sausage containing pickled hot pepper |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940278A (en) * | 2012-12-14 | 2013-02-27 | 王战明 | Crispy egg sausage and preparation method thereof |
| CN103284197A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Beef ham containing kudzu root powder and preparation method thereof |
| CN104187830A (en) * | 2014-08-08 | 2014-12-10 | 湖南唐人神肉制品有限公司 | Preparing method for Chinese sausages with sour and spicy flavor and product |
| CN104522715A (en) * | 2014-11-18 | 2015-04-22 | 江苏长寿集团股份有限公司 | Chinese style sausage and production method thereof |
| CN112704199A (en) * | 2019-10-24 | 2021-04-27 | 成都希望食品有限公司 | Sichuan style bean-flavor pre-fried meat product and preparation method thereof |
-
2009
- 2009-12-11 CN CN2009103112614A patent/CN101874637A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940278A (en) * | 2012-12-14 | 2013-02-27 | 王战明 | Crispy egg sausage and preparation method thereof |
| CN103284197A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Beef ham containing kudzu root powder and preparation method thereof |
| CN104187830A (en) * | 2014-08-08 | 2014-12-10 | 湖南唐人神肉制品有限公司 | Preparing method for Chinese sausages with sour and spicy flavor and product |
| CN104522715A (en) * | 2014-11-18 | 2015-04-22 | 江苏长寿集团股份有限公司 | Chinese style sausage and production method thereof |
| CN112704199A (en) * | 2019-10-24 | 2021-04-27 | 成都希望食品有限公司 | Sichuan style bean-flavor pre-fried meat product and preparation method thereof |
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Application publication date: 20101103 |