CN101940336A - Couchgrass root health-care meat product - Google Patents

Abstract

The invention provides a couchgrass root health-care meat product. The method for producing the couchgrass root health-care meat product comprises the following steps of: adding condensed liquid medicaments (or solid medicaments) obtained by extracting and separating couchgrass roots, which are sweet, fragrant and non-toxic, do not have peculiar smell or limitation of medicaments on opposition, incompatibility and pregnancy and have the function of preventing acute infectious hepatitis, into meat raw materials, and blending, cut-stirring, filling, fumigating (or vacuum-pumping and filling), cooling and the like to obtain the finished product. The medicaments extracted from the dry couchgrass roots, of which each dosage is 31.25 grams, are added into 200 grams of meat products. Each person regularly takes 200 grams of the health-care meat of the invention each day, and the health-care meat has rich nutrients and a pure flavor, and can also stop or control occurrence and outbreak of acute infectious hepatitis and inhibit or kill acute infectious hepatitis viruses or bacteria which have already intruded into the human body. The grass residue obtained after separation has rich nutrients and a pure flavor, and also keeps partial functional factors preventing acute infectious hepatitis, so that the grass residue can be prepared into couchgrass root grass meal feed.

Description

A kind of Couchgrass root healthcare meat products

One, technical field: meat product processing technology field

Two, technical background:

1. draw " newly organized Chinese pharmacology " Henan People's Press the 1st edition Henan College Of Traditional Chinese Medicine October in 1973 and write the 377th page: the lalang grass rhizome nature and flavor: be sweet, tremble with fear, go into lung, stomach warp.Function: cool blood, hemostasis, reducing fever and causing diuresis.Cure mainly: acute infectious hepatitis.Consumption: 5 money to 2 liang.

Above medication dosing is continued to use old system, and promptly 16 liang is one jin, 31.25 grams/two.

2. draw the 320th to 323 page of " soft drink technology " China Agricultyre University Press the 2nd printing December in 2003:

Health drink is different from general beverage, and it not only is used to quench one's thirst, and often drinks the effect that health is had illness prevention and fitness, and the chronic is also had certain adjuvant treatment effect.

Its characteristics: the ill no disease and health of curing the disease

Rise in the nourishing curative effect beverage and include in the Pharmacopoeia of the People's Republic of China of composition of treatment and health effect: the animals and plants extract of " being food, is again medicine " and traditional condiment, often drink, improve the health the effect of prevent disease naturally.

Unique flavor is glad to be drunk

As the saying goes " Good medicine for health tastes bitter to the mouth ", for disease, medicine hardship more also must be taken, but the healer must obey the bitter medicine curative effect, and tonic beverage combines the effective elements of the medicine and beverage together, becomes a kind of food of unique flavor, people have reached the purpose of curing the disease again when enjoying beverage.

Safe for drinking has no side effect

A lot of Western medicine all utilize chemical synthesis to produce, human body all there is such or such side effect, therefore when taking, will reduce its influence as far as possible, and be used to make the Chinese medicine of nourishing curative effect, its curative effect is process practice test in several thousand and obtains proving, human body is perfectly safe, nourishing curative effect beverage can accomplish that medicine borrows food power, and food helps the medicine prestige, and the beverage and the efficacy of a drug are combined together.

Nourishing curative effect drink variety is various, Juice protein beverage, tea beverage that we mention, the cereal beverage that this chapter mentions, drink made from flower, edible fungi beverage, and the Garlic beverage of not mentioning, pollen beverage, every raw material with abundant nutrition and function factor comes out to produce nourishing curative effect beverage with extracts active ingredients.

3. draw the 1st edition chief editor of scientific literature publishing house in " non-grain trough production new technology " May in 2002: have mercy on and should emit the 354th page in Pang Sheng sea:

The supernatant that herbaceous plant produced, the 100 gram superoxide dismutases (SOD) that extract per ton, but SOD catalysis ultra-oxygen anion free radical, it accumulates too much in vivo, can cause living matter to be damaged, now tentatively disclose, that SOD has is anti-ageing, antitumor, treatment of arthritis, angiocardiopathy, pulmonary emphysema are used.

4. draw the 280th page of the 1st edition author of Golden Shield publishing house: Wang Xi in " grass product process technology " September in 2002:

Find by analysis to contain a large amount of utilities in the brown liquid, crude protein, calcium, magnesium, sulphur, phosphorus are wherein arranged, and some unknown somatomedins etc.

5. drawing edition owner's September the 1st in 2002 of " grass product process technology " Golden Shield publishing house compiles: the 111st page of Wang Xi:

Itself does not contain Toxic matter the greenfeed that has, but because the boiling pilling up time is long, can produce poisonous nitrite.

6. draw " soft drink technology " China Agricultyre University Press the 2nd printing December in 2003 318-319 page or leaf:

Extract for the first time: the water that adds 10 times of weights is made extractant, and condensing reflux is 1 hour under 100 ℃ condition, and is stand-by after filtering.Filter residue is done the 2nd time and is extracted usefulness.

Extract for the second time: adding and the 1st the same water of extraction in the filter residue, continued condensing reflux 1 hour, the elimination residue is collected extract No. the 2nd time, and the 1st time is merged with No. the 2nd extract, and essence is filtered standby then.

7. draw " newly organized Chinese pharmacology " October in 1973 the 1st edition Henan College Of Traditional Chinese Medicine and compile the 596th page:

The processing of Chen Qu and the process of preparing Chinese medicine: with each 5 jin of 50 jin in flour, 50 jin in wheat bran, bright sweet wormwood, Siberian cocklebur grass, clean and fry in shallow oil juice, admix flour, wheat bran then, stir into pasty state.Add the red bean powder again, each three jin in almond mud, half even, is cut into small pieces, and puts into square-bottomed bamboo basket, on cover straw mulch, allow its fermentation, dry give birth to or stir-bake to brown use.

Nature and flavor: hot, sweet, warm, go into spleen, stomach warp.

The 159th page: the sweet wormwood nature and flavor: bitter, cold, go into liver, gallbladder channel.

As known from the above: above Chinese herbal medicine by bitter and cold, changes over to sweet and warm in fermentation.Microorganism has been described and has prevented and treated in the mixed culture fermentation of infectious disease soup, can change the property of medicine and the function of medicine, so will not utilize meat products and microorganism mixed fermentation technology at a kind of Couchgrass root healthcare meat products work in-process of the present invention.

8. draw " the practical process technology of fruit " calendar year 2001 the 1st edition chief editor of Golden Shield publishing house: tall the 103rd page of the light of being permitted:

The freeze concentration of freeze concentration fruit juice is to use " Gu---liquid " of the ice crystal and the aqueous solution principle balances each other, when the solute concentration in the solution is lower than altogether molten concentration, solution is after being cooled, water (solvent) just part becomes ice crystal to separate out, the solute concentration of surplus solution then improves greatly, and this promptly is the basic principle of freeze concentration fruit juice, and its process can have following three steps: crystallization (formation of ice crystal), recrystallization (growth of ice crystal) separates (ice crystal separates with liquid phase).

Technology for freeze concentration is to be applicable to concentrating of thermal sensitivity fruit juice, the eliminating of moisture is by the alternate transmission of solution to ice crystal in the fruit juice, avoided aromatic substance to lose because of the volatilization an ancient egg-shaped, holed wind instrument that heating causes, can obtain color and luster just, raciness, colory fruit juice is present best a kind of concentration of juices technology.

9. drawing in January, 2004 edition owner of " Chinese medicine adds engineering " Chinese agriculture publishing house compiles: Lee is to high the 57th page:

Freeze drying means that the liquid freezing that is dried becomes solid or the original shape invariance of the fresh medicinal material cryofixation of solid, under low-temp low-pressure, utilizes the distillation of water to become gas and removes, to reach a kind of method of drying purpose.

10. draw " meat products process principle and technology " China Light Industry Press, September in 2005 the 1st edition, the 3rd page of chief editor Zhang Kunsheng:

The health meat products is just becoming a direction of development, and the consumer had more and more pursued the multiple nutrients health care foods in recent years, low fat, and low sugar, the exploitation of high protein meat products has certain market potential.Health meat products such as beauty treatment meat products, herbal cuisine meat products have appearred on the China market.

The security system of safe meat products production becomes the main flow in market.Safe meat products is the great strategic issue of 21 century meat industry development.The 247-248 page or leaf:

Since ancient times, natural sootiness just is widely used, and has top said many advantages.Yet, owing in smog, contain carcinogen, so caused that people more and more pay close attention to.Using liquid sootiness preparation is a better method that addresses this problem.

Liquid sootiness preparation generally is to handle by the hard water destructive distillation and through particular purification to make, and end product mainly is the gas phase composition in the sootiness.Contain acid, alcohol, carbonyls etc.Do not contain polycyclic hydrocarbon, particularly BaP, thereby safety and sanitation.Replace the method for natural sootiness to be called the fumersion method with liquid sootiness preparation.Now, (the especially U.S.) uses on a large scale both at home and abroad, and U.S.'s sootiness goods of about 90% are processed by the fumersion method.Use the method for fumersion agent that sprinkling, evaporation are arranged, flood, mix and stir and injection etc., experiment showed, these methods of comprehensive use, the sootiness effect is more obvious.The domestic mode of mixing and stirring of using more.

Use the advantage of fumersion agent mainly to be these several respects: the first, because the composition of liquid sootiness preparation is more stable, so favorable reproducibility.The second, non-carcinogenesis.The liquid fumigant that makes is the gaseous substance in the sootiness mist, is removed and contain carcinogenic solid phase.The 3rd, save equipment investment.Use the fumersion agent just no longer to need the equipment of being fuming such as aerosol producer.

At present, the sausage casing foil that meat gruel type goods use on the market mainly contains following four kinds:

1. natural animal casing is processed by the large intestine of pig, ox, sheep, small intestine, caecum, bladder etc.They have good toughness, and are heat-resisting withstand voltage and have with the performance of the same pucker ﹠ bloat of intestines filling and can eat.Its shortcoming is the diameter disunity, and became uneven is even.

2. regeneration collagen casing.This is to be made by the colloid material (as collagen) that extracts in the animal, but diameter length uniformity.Use the collagen casing should be under certain relative humidity and temperature, otherwise casing break because of dry, or because of deliquescence is converted into gel, and make product weak.In addition, the colloid casing also can go mouldy because of action of microorganisms.At present, domestic had special factory to produce this kind casing.

3. cellulose sausage casing.This casing is made with short velveteen, wood chip, flax or other plant fiber.High temperature resistant, can fire-cure, diameter or length is unified, is convenient to can and sale.Color has transparent, amber and yellowish etc.

4. plastic casing.This casing is mainly made by polyvinylidene chloride and polyethylene, has certain thermal contraction function, can carry out high-temperature process, and is light tight, waterproof, has superior anti-chemical substance performance.At present, the plastic casing that uses of domestic most meat products processing factory is that the import crith is breathed out imperial board.

The 250th page: full chicken frankfurter

Do raw material with chicken and produce color and the mouthfeel that frankfurter has uniqueness.This product also has certain consumption market.

1. primary raw material

Go stomach to remove the chicken of muscle tendon, chicken fat, nitrite, pepper, monosodium glutamate, phosphate, glucose, salt, coriander, thyme, skimmed milk power or soyabean protein powder, casing.

2. capital equipment

Cutmixer, frozen meat cutting machine, meat grinder, vacuum sausage filler, sausage knot tying machine, automatic Fumigator, Smoke fumigating box, refrigerator-freezer etc.

3. fill a prescription

Raw material: 3 kilograms of 8 kilograms of soyabean protein powders of 80 kilograms of chicken fat 10 kg of ice of muscle

Auxiliary material: (being used for above-mentioned double centner raw material), salt 2--3 kilogram, nitrite 8-12 gram, edible polyphosphate 40 grams, white pepper 120 grams, glucose 200 grams, black pepper 150 grams, sodium glutamate 20 grams, other right amount of auxiliary materials.

4. technological process

Raw material puts in order → cuts and mix → mix → bowel lavage → fire-cure → boiling → cooling → finished product

5. key points for operation

A. adopted, chicken fat should meet the inspection for food hygiene standard, pick bone and muscle tendon in the clean muscle.If use the chicken freeze to cut apart, just can directly use and needn't thaw.

B. less salt cuts that to mix be one of key factor that guarantees product quality, can use frozen water with cooling in right amount.

C. the chicken frankfurter pours into artificial casing traditionally, casing diameter 20 millimeter.Abroad, useful muscle is made the oil-in-water type sausage than major diameter (50 millimeter), and the quality of product is also good.

D. sausage is convenient to mechanization production.

E. the temperature of fire-cureing should be controlled at 50-80 ℃.Some artificial casing should not fire-cure, and can directly carry out boiling.For guaranteeing the color and luster uniformity of product.Also can not carry out sootiness and directly boiling.

F. boiling, cooling is finished product.

The product of making is solid flexible, is white in color, and delicious flavour, yield rate reaches 120%.The sanitary standard of this product and food additives index should meet the provisions of the relevant regulations issued by the State.

The 251st page of that sausage of POLO

That sausage of POLO also is a kind of oil-in-water type sausage, but diameter is all wanted slightly to be generally the 45-50 millimeter than Frankfort intestines or Vienna intestines.Promptly can be made into full beef, can make POLO those intestines that ox, sheep ox mix again.Those intestines of POLO that pig, beef mix also get consumer reception very much.

1. main supplementary material

Lean pork (beef or mutton), fat, salt, nitrite, monosodium glutamate, pepper, ascorbic acid etc.

2. capital equipment

Cutmixer, frozen meat cutting machine, meat grinder, sausage filler, sausage knot tying machine, Fumigator, Smoke fumigating box, refrigerator-freezer etc.

3. fill a prescription

Raw material: 2 kilograms of pork 40-60 kilogram beef 20-40 18 kilograms of milk powder of kg of ice (or soyabean protein powder)

Auxiliary material (being used for above-mentioned double centner raw material): 2.5 kilograms of salt, nitrite 10 grams, pepper 100 grams, glucose 100 gram monosodium glutamates 30 grams, other flavorings take the circumstances into consideration to add, and natural or artificial casing all can use.

4. technological process

Raw material selection → Minced Steak → cut mixes → stirs → bowel lavage → fire-cure → boiling → cooling → finished product

5. key points for operation

A. raw material is fresh, and particularly the pig backfat can not have the flavescence phenomenon, and the fat available dicer of dicing is mixed together in the filling with other flavorings, and then pours into casing.Stewing temperature is 80-84 ℃.

B. the temperature of sootiness and baking can not be too high, in order to avoid the fat fusing is fuel-displaced.Generally be controlled in 50-80 ℃ time 0.5-1 hour.Boil back cold water flush intestines body, and in 0-4 ℃ of freezer, store.

Quality standard is that the intestines body is solid flexible, and moisture holding capacity is strong, and section property is good, delicious flavour.The food additives index should meet the provisions of the relevant regulations issued by the State.

The 255th page of grass meal intestines

This sausage has another name called Canadian intestines, and is edible when being suitable for breakfast.

1. primary raw material

Pig cheek meat, lean pork, pig fat meat, salt, corn flour, white pepper, nutmeg, thyme, Salvia japonica, frozen water etc.

2. capital equipment

Cutmixer, meat grinder, sausage filler, sausage knot tying machine, boiling case, refrigerator-freezer etc.

3. fill a prescription

Raw material: 22 kilograms of 9 kilograms of frozen water of 36 kilograms of pig fat meat of 55 kilograms of lean pork of pig cheek meat

Auxiliary material: salt 3-4.4 kilogram, 6.6 kilograms of corn flours are pestered powder 250 grams, nutmeg 62 grams, thyme 31 grams, Salvia japonica 31 grams, other flavorings are an amount of.

4. technological process

Raw material arrangement → Minced Steak → cut and mix → bowel lavage → boiling → cooling → finished product

5. key points for operation

A. raw material is fresh, and particularly the quality of cheek meat is not with foreign material such as broken bone and muscle tendon as far as possible in the raw meat.

B. raw meat rubs with the meat grinder of 9.5 millimeters orifice plates, mixes with other auxiliary materials then, and cuts and mix 1-2 minute, cuts when mixing with frozen water to lower the temperature, and can improve to cut and mix effect.Pour in the natural casing of diameter 18-22 millimeter, also can use other kinds casing.

C. carry out boiling after sausage is irritated, boiling temperature 80-90 ℃, till boiling.

D. be finished product after the cooling, this product is deposited at low temperatures.

Quality standard is that product is solid and flexible, and delicious flavour is good to eat, and food additives and nutrition health index should meet the provisions of the relevant regulations issued by the State.

The 258th page: the flange good fortune sausage that white is pungent

This sausage does not use nitrite, thereby its edible safety height, is specially adapted to children's goods.

1. main supplementary material

Beef, thin veal, standard pig finishing meat mincing, frozen water, cracker meal, salt, corn syrup, white pepper etc.

2. capital equipment

Cutmixer, meat grinder, sausage filler, sausage knot tying machine, digester, refrigerator-freezer (or freezer) etc.

3. fill a prescription

Supplementary material: 50 kilograms of standard pig finishing meat mincing, 25 kilograms of thin veals, 60 kilograms of 25 kilograms of frozen water of beef, 12 kilograms of cracker meals, 4 kilograms of salt, 2 kilograms of corn syrup, white pepper 375 grams.

4. technological process

Raw material selection → Minced Steak → cut and mix → filling → boiling → cooling → peeling → packing → refrigeration

5. key points for operation

A. all raw materials should be removed extravasated blood meeting the food hygiene requirement, broken bone, muscle tendon etc.

Beef and veal are rubbed by 3.2 millimeters eyelets of meat grinder, and pork rubs by 6.4 millimeters orifice plates.Again all auxiliary materials are dropped in cutmixers, and cut and mix uniform intestines filling.

C. after the intestines filling makes, pour at the bottom of the cellulose sausage casing of diameter 20 millimeter immediately in, per 100 millimeter one joint.

D. the sausage of filling in is at room temperature placed a moment, so that sausage is dry a little, the time is no more than 1 hour.Boiling 15 minutes in 71-74 ℃ saucepan or vaporium again, or be heated to the sausage internal temperature and reach till 68 ℃.

E. spray sausage with cold water.Transfer to then and cool off in the chilling room and contain.

Quality standard is that the intestines body is solid flexible, and color and luster is more shallow, and mouthfeel delicate fragrance is agreeable to the taste, unique flavor, and the nutrition health index should meet the provisions of the relevant regulations issued by the State.

It should be noted that especially owing to do not use nitrite,, should be specifically noted that to prevent corruption, particularly the pollution of clostridium botulinum so this sausage is easy to go bad.

Draw 259 pages: the Vienna intestines

This sausage belongs to typical emulsification sausage, and is comparatively general in all states of America and Europe, at present this product of domestic many manufacturer production.Because its unique flavor, so, bigger development prospect had.

1. main supplementary material

Beef, pork, pig backfat, pig cheek meat, salt, nitrite, pepper, cardamom flower, coriander, green pepper, ginger, glucose, colouring agent etc.

2. capital equipment

Cutmixer, meat grinder, sausage filler, sausage knot tying machine, digester, Fumigator, refrigerator-freezer (or freezer) etc.

3. fill a prescription

Raw material: 10 kilograms in beef, 35 kilograms of thin porks, 25 kilograms of pig backfats, 10 kilograms of pig cheek meat, 20 kilograms of frozen water.

Auxiliary material: (amount that adds spice and additive in every kilogram of filling, salt-mixture 18 grams, pepper 2 grams, coriander 0.3 gram, green pepper 0.5 gram, ginger 0.2 gram, assistant 3.0 grams, colouring agent 1.0 grams.

4. technological process

Raw material preparation → Minced Steak → cut and mix → bowel lavage → sootiness → boiling → cooling → finished product

5. key points for operation

A. raw meat should be fresh, no denaturalization phenomenon.All spices and meat all should meet hygienic requirements, have the spice that goes mouldy to use.

B. with Minced Steak meat is slightly twisted earlier, pour into then in the cutmixer, add other various auxiliary materials, cut into uniform pasty state.Cut when mixing and to use frozen water, to reduce the temperature of intestines filling.

C. meat gruel is poured in the hog intestine of diameter 22-24 millimeter,, and then, be finished product after the cooling 70 ℃ of boilings 15 minutes 60-70 ℃ of hot smoking 60 minutes.

The outward appearance of product is rufous, and the intestines body elasticity is good, intestines filling pink, and local flavor is mellow, delicious flavour, the heavy 40-50 gram of every joint.Food additives and sanitary standard should meet the provisions of the relevant regulations issued by the State.

The 282nd page: canned pork luncheon meat

When ox meal canned meat begins production in China is not still had textual criticism, but this product is the meat products that liked by China people, and especially in 20th century 70, once swept the country the eighties, still has certain market and fixing consumer groups so far.

Ox meal canned meat has stronger vitality on the market abroad always, all there is manufacturer in many countries, but mouthfeel difference, the canned pork luncheon meat of producing such as European Croatia state of producing with North America Canada state is all had any different to the matter structure from local flavor, the former gives off a strong fragrance by semen myristicae, meat gruel structure exquisiteness, latter's pork delicate fragrance is pure, and connective tissue is abundant.

In recent years, along with the variation of the introduction of modernized process equipment and system tank material, and to the raising of oil-in-water type meat products structure cognizing, the technology of canned pork luncheon meat is changed to some extent, mass ratio was better in the past.

1. main supplementary material

Lean pork, pig streaky pork, nitrite, sodium glutamate, white pepper powder, corn flour, sucrose, salt, ascorbic acid etc.

2. capital equipment

Cutmixer, meat grinder, between pickling, stuffing mixer, sterilization still, cube fat cutter, colloid mill etc.

3. fill a prescription

40 kilograms of lean pork, 10 kilograms of pig streaky porks, nitrite 7.5 grams, sodium glutamate 100 grams, white pepper powder 50-200 gram, 3 kilograms of cornstarch, sucrose 0.5-1 kilogram, salt 1-1.5 kilogram, 4 kilograms in ice bits, semen myristicae powder 20 grams, ascorbic acid etc. are an amount of.

4. technological process

Raw material selection → processing cut apart put in order → pickle → Minced Steak cuts and mixes → vacuumize → tinning → sealed cans → sterilization → cooling → external packing → finished product

5. key points for operation

A. produce meat gruel type product, raw meat is fresh as far as possible, otherwise is difficult to reach emulsifying effectiveness, should advocate and use the cooling fresh meat.If use the plain boiled pork bar that freezes, the mode that can adopt flowing water to thaw is to reduce the chance of microbial contamination.

To remove things such as extravasated blood, broken bone when b. putting in order as far as possible, also will remove rotten adipose tissue.Then,, add salt-mixture, pickled 24-48 hour, pickle Ku Wen smaller or equal to 4 ℃ with the lean meat stripping and slicing.

C. pickle a back part and can slightly twist meat grinder eye diameter 7-13 millimeter.Can select a part to cut fast and mix about 3 minutes according to different cultivars for use.

D. will cut the raw meat of mixing or twisting and pour in the de-airing mixer, stir with auxiliary material.

Pore to be avoided having in the meat gruel when e. loading, vacuum packed equipment can be used.Should use the demoulding paint can, in case the sticking jar of pork luncheon meat.

F. according to different jar types, adopt different bactericidal formulas, back-pressure cooling then is up to the standards, and is finished product after the packing.

This product section property is good, and certain elasticity is arranged, intestines filling blush, and delicious flavour, delicate fragrance, the residual and sanitary index of food additives should meet national standard.

11. extracted the careless slag behind the brown liquid (soup or supernatant), not only nutritious, sweet, fragrant breeze is distinguished the flavor of agreeable to the taste, partly prevents and treats the infectious disease function factor but also kept, and can be made into " adding the grass meal mixed feed ".But because the careless slag water content after extracting is big, the long meeting of pilling up time produces poisonous nitrite and rots, and makes grass meal so should dry rapidly after separating.

12. draw " non-grain trough production new technology " chief editor: the rich prosperous Pang Shenghai associate editor of answering: the Ming Liu's Hamming of Qiu Chengguang Zhao Si Beijing scientific and technical literature is published the 344th page of the 1st edition the 1st printing May in 2002.

Is converged by high hot-air (600-900 ℃) in the feed roller drying machine, the grass section is suspended state in the cylinder of high temperature, carry out heat exchange with hot-air, enters tornado feeder set by revolving cylinder through 3 minutes, and hot blast is separated with grass.This moment, the moisture of herbage section dropped to about 10%.

Publish the 28th page of the 1st edition the 1st printing September in 2002 13. draw " grass product process technology " chief editor Wang Xi Golden Shield publishing house:

Artificial quick-drying principle is that the flow of water in expansion herbage and space is poor.Because the flow at high speed of air drives herbage moisture on every side rapidly, and reduces the resistance that moves, and accelerates dehydrating speed, and the herbage water content is reduced to below 15% rapidly to 85% by 65%.Like this, a series of biochemical reaction of herbage and microbial activities stop immediately, thereby reach purpose anticorrosion and that preserve nutriment.

14. draw the 336th page of the strong Guo Qing of " novel fermentation protein feed " Guo Wei China work Beijing scientific and technical literature publishing house in June, 2000 second edition:

Grass meal is the good feed of fowl poultry, and it is the important component of mixed feed.Abroad, grass meal is taken as vitamin, and protein feeds is treated, and annual consumption is very big.Studies show that the contained nutrient of high-quality grass meal by the content of digestible protein, also is better than oat, barley, Chinese sorghum, broomcorn millet and other fine fodders not inferior to wheat bran.The custom that the also useful in history edible wild herbs of China, weeds are raised pigs.Contain a lot of amides in the edible wild herbs weeds, have plenty of nitrogenous complex compound.The nutritive value of these non-albumen ammonia compositions is not second to protein.

Publish the 1st edition the 31st page of September in 2002 15. draw " grass product process technology " Wang Xi chief editor Golden Shield publishing house:

With the high-quality grass meal is the pellet of primary raw material, can make different forage standards and corresponding optimum formula according to the characteristic of plant-eating animal.For example, composition of raw materials is hay powder 60%-70%, wheat bran 4%-5%, corn 18%-20%, additive 3%, urea 1%, salt 1%.

Draw the 207-208 page or leaf:

Add grass meal, can replenishing vitamins and instead of part protein feeds, meet all kinds of livestock and poultry to the nutrient absorbing characteristic with produce needs, thereby improved utilization rate greatly feed, reached the saving feed, the purpose of the raising price of deed.

China has a large population and a few land, and the grain that is used for feed is limited., other feed resources are but very abundant.As the green careless industry of rising in recent years, make the high-quality grass meal on livestock and poultry breeding industry, be able to a large amount of utilizations, provide many quality raw materials to mixed feed.

Produce and add the grass meal mixed feed, but sophistication carries out mechanization production, raises labour productivity, and reduces cost.In addition, use simply, can use according to the label explanation.

Produce the mixed feed that adds grass meal, can select all feeds additive for use, thereby can reduce livestock and poultry, quicken livestock and poultry and increase, reduce feed waste.

By above background as can be known, prior art to the weak point of lalang grass rhizome utilization is:

1. in field of traditional Chinese medicine pharmacy, prior art had not both been utilized the nutritional labeling of lalang grass rhizome, the pharmic function of its prophylaxis of acute catarrhal jaundice was not applied among the meat product processing technology yet.

2. at the grass product manufacture field, prior art had not both been utilized the prophylaxis of acute catarrhal jaundice function of lalang grass rhizome, its nutritional labeling was not applied among the meat product processing technology yet.

3. in meat product processing technology field, the prophylaxis of acute catarrhal jaundice pharmic function that prior art had not both been utilized lalang grass rhizome does not utilize its nutritional labeling and graceful local flavor yet.

Three. the content of invention

1. Fa Ming purpose:

For the generation that can prevent or control acute infectious hepatitis in people's daily life naturally and popular, suppress or kill the acute infectious hepatitis virus and the germ of invading human body, also be for the unserviceable mountain area people of mechanization, the people of earthquake-stricken area particularly, rely on industrious both hands and wild herb to change poor destiny, help it to rehabilitate one's homeland, catch up with the living standard of developed regions early.

2. realize the method for invention:

(1) Fa Ming " a kind of Couchgrass root healthcare meat products " is that the prophylaxis of acute catarrhal jaundice pharmic function of Chinese herbal medicine and nutritional labeling and crude sweet, fragrant fine local flavor and beverage, the meat product processing technology of organic wild herb are fully utilized in the utilization of lalang grass rhizome.

(2) " a kind of Couchgrass root healthcare meat products " is sweet, fragrant, nontoxic, free from extraneous odour, taboos such as mutual restraint between two drugs and pregnant medication not on the contrary,, and have the medicine of the lalang grass rhizome of prophylaxis of acute catarrhal jaundice function through extraction, separation, freeze concentration (or freeze drying), again through with the allotment of meat products raw material, cut mix, bowel lavage, stifling (or vacuumizing, adorn fillings) make with extra care with technology such as freezing and form.

(3) " a kind of Couchgrass root healthcare meat products " be with 31.25 gram/agent lalang grass rhizome dry products among the medicine that extracts, separate is added on 200 gram meat products and the product of producing, and the careless slag after will separating is dried to grass meal fodder.

3. the beneficial effect of the invention:

(1) the organic herbal development of resources of lalang grass rhizome that utilized of Fa Ming " a kind of Couchgrass root healthcare meat products " is in the unserviceable poor mountain area of mechanization; earthquake mountain area particularly; and purchase by protective price; when kind of medicinal herbs are higher than under kind of the situation of grain income; excite the poor mountain area people " conceding the land to forestry " to open up wasteland and planted the enthusiasm of grass; enlarge poor mountain area employment crowd, alleviated urban employment pressure.

(2) edible for each person every day 200 grams of Fa Ming " a kind of Couchgrass root healthcare meat products ", and it is edible continuously, not only nutritious, local flavor is pure and can reach and prevent or the generation of control acute infectious hepatitis and popular, suppress or kill the acute infectious hepatitis virus and the germ of invading human body, make contribution for the people of the world healthy, also effectively captured international meat products market simultaneously, increased national income.

Four. concrete implementations:

Key points for operation:

Raw material is selected: selects sweet, fragrant, nontoxic, free from extraneous odour, do not have on the contrary, the Chinese herbal medicine lalang grass rhizome of mutual restraint between two drugs and pregnant medication taboo etc.

Reject foreign material wherein then, clean repeatedly 2--3 time, drain after cleaning,, dried by the fire 3 to 4 hours, make moisture reach 4%-6%, pulverize the back and cross 40 mesh sieves then at 65 ℃ to 70 ℃ with clear water.

Extract for the first time: the water that adds 10 times of weights is made extractant, and condensing reflux is 1 hour under 100 ℃ condition, and is stand-by after filtering, and filter residue is done the 2nd extraction and used.

Extract for the second time: add in the filter residue and the 1st the same water of extraction, continued condensing reflux 1 hour, the elimination residue is collected extract No. the 2nd time, the 1st time is merged with No. the 2nd extract, smart then filter is standby, then extract is carried out freeze concentration (or freeze drying), its technology comprises: crystallization, recrystallization, make concentrate or drying solid at last.

Allotment:, add among the 200 gram meat products of planned production with concentrate or the drying solid that 31.25 gram/agent lalang grass rhizome dry products are proposed.

(1) makes: full chicken Frankfort health care sausage

1. primary raw material

Go stomach to remove the chicken of muscle tendon, chicken fat, nitrite, pepper, monosodium glutamate, phosphate, glucose, salt, coriander, thyme, skimmed milk power or soyabean protein powder, the freeze concentration medicine that the lalang grass rhizome dry product is extracted, casing.

2. capital equipment

Cutmixer, frozen meat cutting machine, meat grinder, vacuum sausage filler, sausage knot tying machine, automatic Fumigator, Smoke fumigating box, refrigerator-freezer etc.

3. fill a prescription

Raw material: 80 kilograms of muscle, 10 kilograms in chicken fat, 8 kilograms of the freeze concentration medicines that lalang grass rhizome dry product 16171 grams are extracted, 3 kilograms of soyabean protein powders.

Auxiliary material: (being used for above-mentioned double centner raw material) salt 2---3 kilograms, nitrite 8-12 gram, edible polyphosphate 40 grams, white pepper 120 grams, glucose 200 grams, black pepper 150 grams, sodium glutamate 20 grams, other right amount of auxiliary materials.

4. technological process

Raw material puts in order → cuts and mix → mix → bowel lavage → fire-cure → boiling → cooling → finished product

5. key points for operation

A. adopted, chicken fat should meet the inspection for food hygiene standard, pick bone and muscle tendon in the clean muscle.If use the chicken freeze to cut apart, just can directly use and needn't thaw.

B. less salt cuts that to mix be one of key factor that guarantees product quality, can use frozen water with cooling in right amount.

C. the chicken frankfurter pours into artificial casing traditionally, casing diameter 20 millimeter.Abroad, useful muscle is made the oil-in-water type sausage than major diameter (50 millimeter), and the quality of product is also good.

D. sausage is convenient to mechanization production.

E. the temperature of fire-cureing should be controlled at 50-80 ℃.Some artificial casing should not fire-cure, and can directly carry out boiling.For guaranteeing the color and luster uniformity of product.Also can not carry out sootiness and directly boiling.

F. boiling, cooling is finished product.

The product of making is solid flexible, is white in color, and delicious flavour, yield rate reaches 120%.The sanitary standard of this product and food additives index should meet the provisions of the relevant regulations issued by the State.

(2) make: that health care sausage of POLO

1. main supplementary material

Lean pork (beef or mutton), fat, the freeze concentration medicine that the lalang grass rhizome dry product is extracted, salt, nitrite, monosodium glutamate, pepper, ascorbic acid etc.

2. capital equipment

Cutmixer, frozen meat cutting, meat grinder, sausage filler, sausage knot tying machine, Fumigator, Smoke fumigating box, refrigerator-freezer etc.

3. fill a prescription

Raw material: pork 40-60 kilogram, beef 20-40 kilogram, 18 kilograms of the freeze concentration medicines that the lalang grass rhizome dry product is extracted, 2 kilograms of milk powder (or soyabean protein powder).

Auxiliary material (being used for above-mentioned double centner raw material): 2.5 kilograms of salt, nitrite 10 grams, pepper 100 grams, glucose 100 grams, monosodium glutamate 30 grams, other flavorings take the circumstances into consideration to add, and natural or artificial casing all can use.

Raw material selection → Minced Steak → cut mixes → stirs → bowel lavage → fire-cure → boiling → cooling → finished product

5. key points for operation

A. raw material is fresh, and particularly the pig backfat can not have the flavescence phenomenon, and the fat available dicer of dicing is mixed together in the filling with other flavorings, and then pours into casing.Stewing temperature is 80-84 ℃.

B. the temperature of sootiness and baking can not be too high, in order to avoid the fat fusing is fuel-displaced.Generally be controlled in 50-80 ℃ time 0.5-1 hour.Boil back cold water flush intestines body, and in 0-4 ℃ of freezer, store.

Quality standard is that the intestines body is solid flexible, and moisture holding capacity is strong, and section property is good, delicious flavour.The food additives index should meet the provisions of the relevant regulations issued by the State.

(3) make: grass meal health-care sausage

1. primary raw material

Pig cheek meat, lean pork, pig fat meat, the medicine of the freeze concentration that the lalang grass rhizome dry product is extracted, salt, corn flour, white pepper, nutmeg, thyme, Salvia japonica, frozen water etc.

2. capital equipment

Cutmixer, meat grinder, sausage filler, sausage knot tying machine, boiling case, refrigerator-freezer etc.

3. fill a prescription

Raw material: 55 kilograms of pig cheek meat, 36 kilograms of lean pork, 9 kilograms of pig fat meat, 22 kilograms of the medicines of the freeze concentration that lalang grass rhizome dry product 20843 grams are extracted

Auxiliary material: salt 3-4.4 kilogram, 6.6 kilograms of corn flours are pestered powder 250 grams, nutmeg 62 grams, thyme 31 grams, Salvia japonica 31 grams, other flavorings are an amount of.

4. technological process

Raw material arrangement → Minced Steak → cut and mix → bowel lavage → boiling → cooling → finished product

5. key points for operation

A. raw material is fresh, and particularly the quality of cheek meat is not with foreign material such as broken bone and muscle tendon as far as possible in the raw meat.

B. raw meat rubs with the meat grinder of 9.5 millimeters orifice plates, mixes with other auxiliary materials then, and cuts and mix 1-2 minute, cuts when mixing with frozen water to lower the temperature, and can improve to cut and mix effect.Pour in the natural casing of diameter 18-22 millimeter, also can use other kinds casing.

C. carry out boiling after sausage is irritated, boiling temperature 80-90 ℃, till boiling.

D. be finished product after the cooling, this product is deposited at low temperatures.Quality standard is that product is solid and flexible, and delicious flavour is good to eat, and food additives and nutrition health index should meet the provisions of the relevant regulations issued by the State.

(4) make: pungent flange good fortune health care sausage

1. main supplementary material

Beef, thin veal, standard pig finishing meat mincing, the medicine of the freeze concentration that the lalang grass rhizome dry product is extracted, cracker meal, salt, corn syrup, white pepper etc.

2. capital equipment

Cutmixer, meat grinder, sausage filler, sausage knot tying machine, digester, refrigerator-freezer (or freezer) etc.

3. fill a prescription

Supplementary material: 50 kilograms of standard pig finishing meat mincing, 25 kilograms of thin veals, 25 kilograms in beef, 60 kilograms of the medicines of the freeze concentration that lalang grass rhizome dry product 27875 grams are extracted, 12 kilograms of cracker meals, 4 kilograms of salt, 2 kilograms of corn syrup, white pepper 375 grams.

4. technological process

Raw material selection → Minced Steak → cut and mix → filling → boiling → cooling → peeling → packing → refrigeration

5. key points for operation

A. all raw materials should be removed extravasated blood meeting the food hygiene requirement, broken bone, muscle tendon etc.

Beef and veal are rubbed by 3.2 millimeters eyelets of meat grinder, and pork rubs by 6.4 millimeters orifice plates.Again all auxiliary materials are dropped in cutmixers, and cut and mix uniform intestines filling.

C. after the intestines filling makes, pour at the bottom of the cellulose sausage casing of diameter 20 millimeter immediately in, per 100 millimeter one joint.

D. the sausage of filling in is at room temperature placed a moment, so that sausage is dry a little, the time is no more than 1 hour.Boiling 15 minutes in 71-74 ℃ saucepan or vaporium again, or be heated to the sausage internal temperature and reach till 68 ℃.

E. spray sausage with cold water.Transfer to then and cool off in the chilling room and contain.

Quality standard is that the intestines body is solid flexible, and color and luster is more shallow, and mouthfeel delicate fragrance is agreeable to the taste, unique flavor, and the nutrition health index should meet the provisions of the relevant regulations issued by the State.

It should be noted that especially owing to do not use nitrite,, should be specifically noted that to prevent corruption, particularly the pollution of clostridium botulinum so this sausage is easy to go bad.

(5) make: the Vienna health-care sausage

This sausage belongs to typical emulsification sausage, and is comparatively general in all states of America and Europe, at present this product of domestic many manufacturer production.Because its unique flavor, so, bigger development prospect had.

1. main supplementary material

Beef, pork, pig backfat, pig cheek meat, the medicine of the freeze concentration that the lalang grass rhizome dry product is extracted, salt, nitrite, pepper, cardamom flower, coriander, green pepper, ginger, glucose, colouring agent etc.

2. capital equipment

Cutmixer, meat grinder, sausage filler, sausage knot tying machine, digester, Fumigator, refrigerator-freezer (or freezer) etc.

3. fill a prescription

Raw material: 10 kilograms in beef, 35 kilograms of thin porks, 25 kilograms of pig backfats, 10 kilograms of pig cheek meat, 20 kilograms of the medicines of the freeze concentration that lalang grass rhizome dry product 16023 grams are extracted.

Auxiliary material: (amount that adds spice and additive in every kilogram of filling) salt-mixture 18 grams, pepper 2 grams, coriander 0.3, green pepper 0.5 gram, ginger 0.2 gram, assistant 3.0 grams, colouring agent 1.0 grams.

4. technological process

Raw material preparation → Minced Steak → cut and mix → bowel lavage → sootiness → boiling → cooling → finished product

5. key points for operation

The a raw meat should be fresh, no denaturalization phenomenon.All spices and meat all should meet hygienic requirements, have the spice that goes mouldy to use.

B. with Minced Steak meat is slightly twisted earlier, pour into then in the cutmixer, add other various auxiliary materials, cut into uniform pasty state.Cut when mixing and to use frozen water, to reduce the temperature of intestines filling.

C. meat gruel is poured in the hog intestine of diameter 22-24 millimeter,, and then, be finished product after the cooling 70 ℃ of boilings 15 minutes 60-70 ℃ of hot smoking 60 minutes.

The outward appearance of product is rufous, and the intestines body elasticity is good, intestines filling pink, and local flavor is mellow, delicious flavour, the heavy 40-50 gram of every joint.Food additives and sanitary standard should meet the provisions of the relevant regulations issued by the State.

(6) make: the pork luncheon meat health tin

1. main supplementary material

Lean pork, pig streaky pork, the medicine that the lalang grass rhizome dry product is extracted, nitrite, sodium glutamate, white pepper powder, corn flour, sucrose, salt.Ascorbic acid etc.

2. capital equipment

Cutmixer, meat grinder, between pickling, stuffing mixer, sterilization still, cube fat cutter, colloid mill etc.

3. fill a prescription

40 kilograms of lean pork, 10 kilograms of pig streaky porks, nitrite 7.5, sodium glutamate 100 grams, white pepper powder 50-200 gram, 3 kilograms of cornstarch, sucrose 0.5-1 kilogram, salt 1-1.5 kilogram, 4 kilograms of the freeze concentration medicines that lalang grass rhizome dry product 9500 grams are extracted, semen myristicae powder 20 grams, ascorbic acid etc. are an amount of.

4. technological process

Raw material selection → processing cut apart put in order → pickle → Minced Steak cuts and mixes → vacuumize → tinning → sealed cans → sterilization → cooling → external packing → finished product

5. key points for operation

A. produce meat gruel type product, raw meat is fresh as far as possible, otherwise is difficult to reach emulsifying effectiveness, should advocate and use the cooling fresh meat.If use the plain boiled pork bar that freezes, the mode that can adopt flowing water to thaw is to reduce the chance of microbial contamination.

To remove things such as extravasated blood, broken bone when b. putting in order as far as possible, also will remove rotten adipose tissue.Then,, add salt-mixture, pickled 24-48 hour, pickle Ku Wen smaller or equal to 4 ℃ with the lean meat stripping and slicing.

C. pickle a back part and can slightly twist meat grinder eye diameter 7-13 millimeter.Can select a part to cut fast and mix about 3 minutes according to different cultivars for use.

D. will cut the raw meat of mixing or twisting and pour in the de-airing mixer, stir with auxiliary material.

Pore to be avoided having in the meat gruel when e. loading, vacuum packed equipment can be used.Should use the demoulding paint can, in case the sticking jar of pork luncheon meat.

F. according to different jar types, adopt different bactericidal formulas, back-pressure cooling then is up to the standards, and is finished product after the packing.

This product section property is good, and certain elasticity is arranged, intestines filling blush, and delicious flavour, delicate fragrance, the residual and sanitary index of food additives should meet national standard.

Claims (1)

1. a Couchgrass root healthcare meat products is characterized in that containing in its raw material the medicine that the Chinese herbal medicine lalang grass rhizome extracts.

Above characteristic manipulation main points:

Raw material is selected: selects sweet, fragrant, nontoxic, free from extraneous odour, do not have on the contrary, the Chinese herbal medicine lalang grass rhizome of mutual restraint between two drugs and pregnant medication taboo etc.

Reject foreign material wherein then, clean 2 repeatedly with clear water---3 times, drain after cleaning, then at 65 ℃ to 70 ℃, dried by the fire 3 to 4 hours, make moisture reach 4%-6%, pulverize the back and cross 40 mesh sieves.

Extract for the first time: the water that adds 10 times of weights is made extractant, and condensing reflux is 1 hour under 100 ℃ condition, and is stand-by after filtering, and filter residue is done the 2nd extraction and used.

Extract for the second time: add in the filter residue and the 1st the same water of extraction, continued condensing reflux 1 hour, the elimination residue is collected extract No. the 2nd time, the 1st time is merged with No. the 2nd extract, smart then filter is standby, then extract is carried out freeze concentration (or freeze drying), its technology comprises: crystallization, recrystallization, make concentrate or drying solid at last.

Allotment: concentrate or drying solid that 31.25 gram/agent lalang grass rhizome dry products are proposed, add among the 200 gram meat products raw materials of planned production, again through allotment, cut mix, bowel lavage, stifling (or vacuumizing, adorn fillings) and technology such as freezing makes with extra care and forms.