CN102302190A - Ham sausage containing sealwort and processing method thereof - Google Patents
Ham sausage containing sealwort and processing method thereof Download PDFInfo
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- CN102302190A CN102302190A CN201110202327A CN201110202327A CN102302190A CN 102302190 A CN102302190 A CN 102302190A CN 201110202327 A CN201110202327 A CN 201110202327A CN 201110202327 A CN201110202327 A CN 201110202327A CN 102302190 A CN102302190 A CN 102302190A
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Abstract
The invention discloses a processing method of a ham sausage containing sealwort, which are prepared from sealwort and kudzuvine root which are both edible medicinal herbs by the following steps of: raw material pretreatment, curing, chopping and mixing, filling, sterilization and inspection. Owing to the combination of sealwort and meat in addition with kudzuvine root starch, the ham sausage has balanced nutrition and nutritional values and effects of sealwort and kudzuvine root, can be well used to meet the needs of a human body for various nutrients. The ham sausage is convenient to serve, has good treatment effects of reducing blood pressure, blood sugar level, blood fat and preventing atherosclerosis and also has good health care effects. The invention not only diversifies the varieties on the market, but also provides a new approach to the development of abundant agricultural resources in China.
Description
Technical field
The present invention relates to a kind of ham sausage and preparation method, specifically use natural plants sealwort, the root of kudzu vine method as the raw materials for making ham sausage.
Background technology
Sealwort, the Liliaceae herbaceos perennial is the dietotherapeutic food of health ministry announcement.Modern study confirms that it has boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney benefiting functions.Be used to treat weakness of the spleen and the stomach, fatigue and asthenia, dry food is few, deficiency syndrome of the lung cough caused by dryness, asthenia of essence and blood, interior heat disease such as quench one's thirst.Very effective in cure for diabetes.Have hypotensively, hypoglycemic, reducing blood lipid prevents atherosclerotic, delays senility to wait effect with antibiotic, and Siberian solomonseal rhizome polysaccharide has the immune activation effect.
Pueraria starch is a topmost nutriment in the root of kudzu vine by extracting from the root of kudzu vine.The root of kudzu vine is the perennial liana of pulse family, and Compendium of Material Medica is carried: the root of kudzu vine, cool in nature, gas is flat, flavor is sweet, the tool heat-clearing, falls fire, all effects of toxin expelling.Modern medicine study shows: the isoflavonoid Puerarin in the root of kudzu vine has certain curative effect to hypertension, high fat of blood, hyperglycaemia and cardiovascular and cerebrovascular disease.
Along with the continuous development of ham sausage industry, the improving constantly of consumption demand level, the consumption market is constantly segmented, and ham sausage kind, process technology, packaged form have also had significant progress in recent years.Not only having developed into chicken, ox, sheep etc. by single pork product is the meat products of raw material, but also to the different consumer groups, has developed the product of multiple characteristic.But adopt medicine food dual purpose plant sealwort, the root of kudzu vine to make the health ham sausage as raw material and be not reported at present.
Summary of the invention
The object of the present invention is to provide a kind of ham sausage goods that can keep sealwort peculiar flavour and effective ingredient and instant, to overcome the deficiency of prior art.
For achieving the above object, embodiment of the present invention are: a kind of sealwort ham sausage is characterized in that comprising following component:
Thin pork 30-40 weight portion, chicken breast meat 30-40 weight portion, lard 20-30 weight portion, sealwort 10-20 weight portion, pueraria starch 10-15 weight portion, carragheen 0.2-0.4 weight portion, soybean protein 3-5 weight portion, composite phosphate 0.5-1 weight portion, salt 3-4 weight portion, spice 1-2 weight portion, monosodium glutamate 0.2-0.5 weight portion, white granulated sugar 1-2 weight portion, Monascus color 0.04-0.06 weight portion, water are an amount of.
A kind of preparation method of sealwort ham sausage is characterized in that adopting following steps to make:
A, pretreatment of raw material: select for use sanitary inspection qualified, colory thin pork, lard, chicken breast meat clean up, and insert respectively in the Minced Steak equipment, rub with the 8-10mm orifice plate;
Select fresh sealwort for use, clean up, cut into the following particle of 2 ㎜;
B, pickle: in the throw-out muddy flesh that rubs, chicken breast muddy flesh, add composite phosphate, salt stirs, pickled 20-24 hour;
C, cut and mix: the filling material that will pickle is put the people and is cut in the mixing equipment; On the rocks cut mix 2-3 minute after; Add monosodium glutamate, white granulated sugar, spice, Monascus color, big porker muddy flesh fast; Continue to cut and mix 3-5 minute; Add pueraria starch, soybean protein, carragheen and an amount of frozen water again, cut and mix 2-3 minute, at last the sealwort particle is added in the muddy flesh; Stir, static 5-10 minute can be subsequent use;
D, bowel lavage: with standby material with the machine can to casing;
E, sterilization: canned good ham sausage is inserted in the sterilizing installation, earlier, be warmed up to 102-105 ℃ of constant temperature 15 minutes again, the back cooling 80-85 ℃ of constant temperature 20 minutes;
F, check, storage: product is stored through going into after the assay was approved in the dry storehouse.
The present invention compared with prior art; Have the following advantages: owing to adopt sealwort to combine, be equipped with pueraria starch, produce the ham sausage of nutrition complement with meat; The nutritive value and the effect of sealwort, the root of kudzu vine can be fully used, to satisfy the needs of human body to the multiple nutrients composition.Its instant, hypoglycemic to hypotensive, reducing blood lipid prevents that atherosclerotic etc. has better curative effect and health-care effect, has both enriched market, also for the agricultural resource of exploitation China's abundant a new approach is provided simultaneously.
The specific embodiment
Below in conjunction with embodiment, the present invention is elaborated:
Get following raw material: 30 kilograms of thin porks; 35 kilograms of chicken breast meat; 22 kilograms of lard; 15 kilograms of sealworts, 12 kilograms of pueraria starches, 0.3 kilogram of carragheen, 5 kilograms of soybean proteins, 0.5 kilogram of composite phosphate, 3 kilograms of salt, 1 kilogram of spice, 0.4 kilogram of monosodium glutamate, 2 kilograms of white granulated sugars, 0.05 kilogram of monascorubin, water are an amount of.
The employing following steps are made:
1, pretreatment of raw material: select for use sanitary inspection qualified, colory thin pork, chicken breast meat, lard clean up, and insert in the meat grinder, rub with the 8mm orifice plate;
Select fresh sealwort for use, clean up, cut into the following particle of 2 ㎜;
2, pickle: directly adding composite phosphate, salt stir dry-salt 24 hours in the minced steak filling;
3, cut and mix: the filling material that will pickle is put in people's cutmixer; On the rocks cut mix 2 minutes after; Add monosodium glutamate, white sugar, spice, Monascus color fast; Lard continues to cut and mixes 3 minutes, and the back adds pueraria starch, soybean protein, carragheen and an amount of frozen water; Cut and mix 2 minutes; At last the sealwort particle is added in the muddy flesh, stir static 10 minutes with the speed that stirs;
4, bowel lavage: with bottle placer with the meat stuffing can to the PVCD casing, whether inspection intestines body good seal, whether the buckle two ends have muddy flesh;
5, sterilization: canned good ham sausage is inserted in the autoclave, earlier 85 ℃ of constant temperature 20 minutes, be warmed up to 105 ℃ of constant temperature 15 minutes again, intestines external moisture is also removed in the back cooling;
6, check, storage: product is stored through going into after the assay was approved in the dry storehouse.
The above only is preferred embodiment of the present invention, and all equalizations of being done according to claim scope of the present invention change, and all should belong to the covering scope of claim of the present invention.
Claims (2)
1. sealwort ham sausage is characterized in that comprising following component:
Thin pork 30-40 weight portion, chicken breast meat 30-40 weight portion, lard 20-30 weight portion, sealwort 10-20 weight portion, pueraria starch 10-15 weight portion, carragheen 0.2-0.4 weight portion, soybean protein 3-5 weight portion, composite phosphate 0.5-1 weight portion, salt 3-4 weight portion, spice 1-2 weight portion, monosodium glutamate 0.2-0.5 weight portion, white granulated sugar 1-2 weight portion, Monascus color 0.04-0.06 weight portion, water are an amount of.
2. the preparation method of a sealwort ham sausage is characterized in that adopting following steps to make:
A, pretreatment of raw material: select for use sanitary inspection qualified, colory thin pork, lard, chicken breast meat clean up, and insert respectively in the Minced Steak equipment, rub with the 8-10mm orifice plate;
Select fresh sealwort for use, clean up, cut into the following particle of 2 ㎜;
B, pickle: in the throw-out muddy flesh that rubs, chicken breast muddy flesh, add composite phosphate, salt stirs, pickled 20-24 hour;
C, cut and mix: the filling material that will pickle is put the people and is cut in the mixing equipment; On the rocks cut mix 2-3 minute after; Add monosodium glutamate, white granulated sugar, spice, Monascus color, big porker muddy flesh fast; Continue to cut and mix 3-5 minute; Add pueraria starch, soybean protein, carragheen and an amount of frozen water again, cut and mix 2-3 minute, at last the sealwort particle is added in the muddy flesh; Stir, static 5-10 minute can be subsequent use;
D, bowel lavage: with standby material with the machine can to casing;
E, sterilization: canned good ham sausage is inserted in the sterilizing installation, earlier, be warmed up to 102-105 ℃ of constant temperature 15 minutes again, the back cooling 80-85 ℃ of constant temperature 20 minutes;
F, check, storage: product is stored through going into after the assay was approved in the dry storehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011102023273A CN102302190B (en) | 2011-07-19 | 2011-07-19 | Ham sausage containing sealwort and processing method thereof |
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| CN2011102023273A CN102302190B (en) | 2011-07-19 | 2011-07-19 | Ham sausage containing sealwort and processing method thereof |
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| CN102302190A true CN102302190A (en) | 2012-01-04 |
| CN102302190B CN102302190B (en) | 2012-11-28 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894386A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Kudzuvine root starch beef sausage |
| CN103110134A (en) * | 2013-03-13 | 2013-05-22 | 李时令 | Kudzuvine root sausage and production method thereof |
| CN103125969A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Seaweed-meal-containing chicken ham and preparation method thereof |
| CN103125973A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Ham with sesame and preparation method thereof |
| CN103230041A (en) * | 2013-03-29 | 2013-08-07 | 吴龑 | Fish roe and Radix Puerariae 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 |
| CN103284196A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Ham containing motherwort and preparation method thereof |
| CN103284198A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Pork ham containing chicken's gizzard membranes and preparation method thereof |
| CN103330158A (en) * | 2013-05-31 | 2013-10-02 | 马文化 | Rhizoma polygonati-edible amaranth rabbit meat vegetable roll and preparation method thereof |
| CN103380911A (en) * | 2013-04-23 | 2013-11-06 | 安徽省石台县七井山食品有限公司 | Haw-containing beef ham and its preparation method |
| CN103431439A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Purple sweet potato chicken ham sausage and production method thereof |
| CN105341746A (en) * | 2015-11-06 | 2016-02-24 | 滁州学院 | Nutrient purple potato ham sausage and processing technology thereof |
| CN105360986A (en) * | 2015-10-01 | 2016-03-02 | 安徽省葛根生产力促进中心有限公司 | Making method of radix pueraiae, Subaijiang and oat ham sausage |
| CN106036538A (en) * | 2016-06-29 | 2016-10-26 | 芜湖宏洋食品有限公司 | Duck gizzard and corncob powder barbecue sausage with effect of promoting ingestion and preparation method thereof |
| CN106805145A (en) * | 2016-12-25 | 2017-06-09 | 重庆周义食品有限公司 | For the technique for processing ham perfume meat |
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| CN103230030B (en) * | 2013-03-28 | 2014-10-29 | 陆开云 | Cholla stem-containing ham and preparation method thereof |
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| CN101485442A (en) * | 2008-11-12 | 2009-07-22 | 李顺 | Sealwort soup and preparation method thereof |
| CN101695376A (en) * | 2009-10-14 | 2010-04-21 | 寇开勤 | Health-care food for preventing diabetes |
| CN101715914A (en) * | 2009-12-14 | 2010-06-02 | 南京师范大学 | Polygonatum polysaccharide buccal tablets and preparation method thereof |
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Patent Citations (3)
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| CN101485442A (en) * | 2008-11-12 | 2009-07-22 | 李顺 | Sealwort soup and preparation method thereof |
| CN101695376A (en) * | 2009-10-14 | 2010-04-21 | 寇开勤 | Health-care food for preventing diabetes |
| CN101715914A (en) * | 2009-12-14 | 2010-06-02 | 南京师范大学 | Polygonatum polysaccharide buccal tablets and preparation method thereof |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894386A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Kudzuvine root starch beef sausage |
| CN103125973B (en) * | 2013-02-03 | 2014-03-05 | 马鞍山市黄池食品（集团）有限公司 | Ham with sesame and preparation method thereof |
| CN103125969A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Seaweed-meal-containing chicken ham and preparation method thereof |
| CN103125973A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Ham with sesame and preparation method thereof |
| CN103110134A (en) * | 2013-03-13 | 2013-05-22 | 李时令 | Kudzuvine root sausage and production method thereof |
| CN103230041A (en) * | 2013-03-29 | 2013-08-07 | 吴龑 | Fish roe and Radix Puerariae 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 |
| CN103284196A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Ham containing motherwort and preparation method thereof |
| CN103284198A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Pork ham containing chicken's gizzard membranes and preparation method thereof |
| CN103380911A (en) * | 2013-04-23 | 2013-11-06 | 安徽省石台县七井山食品有限公司 | Haw-containing beef ham and its preparation method |
| CN103330158A (en) * | 2013-05-31 | 2013-10-02 | 马文化 | Rhizoma polygonati-edible amaranth rabbit meat vegetable roll and preparation method thereof |
| CN103431439A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Purple sweet potato chicken ham sausage and production method thereof |
| CN105360986A (en) * | 2015-10-01 | 2016-03-02 | 安徽省葛根生产力促进中心有限公司 | Making method of radix pueraiae, Subaijiang and oat ham sausage |
| CN105341746A (en) * | 2015-11-06 | 2016-02-24 | 滁州学院 | Nutrient purple potato ham sausage and processing technology thereof |
| CN106036538A (en) * | 2016-06-29 | 2016-10-26 | 芜湖宏洋食品有限公司 | Duck gizzard and corncob powder barbecue sausage with effect of promoting ingestion and preparation method thereof |
| CN106805145A (en) * | 2016-12-25 | 2017-06-09 | 重庆周义食品有限公司 | For the technique for processing ham perfume meat |
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| CN102302190B (en) | 2012-11-28 |
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Owner name: NANTONG TONGZHOU SHIZONG CHENYOU AGRICULTURAL PROD Free format text: FORMER OWNER: LIU SANBAO Effective date: 20131105 |
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Effective date of registration: 20131105 Address after: 226300 Industrial Park, ten Town, Nantong, Jiangsu, Tongzhou District Patentee after: Nantong Tongzhou District ten general morning friend Agricultural Products Co., Ltd. Address before: 241300 Wuhu City, Nanling Province town, the town of the county seat of the West Village pier Zhang village, No. 88 Patentee before: Liu Sanbao |