CN102715539B - Bitter gourd and mint flavored ham sausage and processing method thereof - Google Patents
Bitter gourd and mint flavored ham sausage and processing method thereof Download PDFInfo
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- CN102715539B CN102715539B CN201210210854.3A CN201210210854A CN102715539B CN 102715539 B CN102715539 B CN 102715539B CN 201210210854 A CN201210210854 A CN 201210210854A CN 102715539 B CN102715539 B CN 102715539B
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Abstract
The invention relates to a bitter gourd and mint flavored ham sausage and a processing method thereof. The bitter gourd and mint flavored ham sausage is made of major ingredients and accessories. The major ingredients include 50-100kg of skinned chicken breast, 50-100kg of lean pork, 10-20kg of chicken skin, and 10-30kg of bitter gourd, more preferably, 70-80kg of skinned chicken breast, 60-70kg of lean pork, 10-15kg of chicken skin, and 20-30kg of bitter gourd. Preferably, the accessories include 50-100g of mint powder, more preferably, 70-80g of mint powder. The produced bitter gourd and mint flavored ham sausage has creative flavor. The bitter gourd is added into the bitter gourd and mint flavored ham sausage, and the bitter gourd is widely accepted as containing various nutrients and has the effect of clearing summer heat. The mint smells fragrant and has the effect of refreshing.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of ham sausage of new local flavor, be specifically related to a kind of balsam pear peppermint local flavor ham sausage and processing method thereof.
Background technology
Ham sausage is frequent edible instant food during people live.Along with the raising of people's living standard, healthy and safe, the ham sausage of unique flavor is more and more subject to consumers in general's favor.On market, the local flavor of ham sausage is more, and the product that still has nutrient health unique flavor concurrently is less.
Balsam pear contains charantin, multiple amino acid and the galacturonic acid etc. with trophic function.The report that balsam pear is not applied at present to ham sausage, peppermint has the pleasant cool smell of obvious fragrance, can promote digestion, improve a poor appetite, and makes the refreshing heart of people pleasing, has the effect producing refreshing effect to the mind.The ham sausage that the peppermint of unique flavor and both combinations of the balsam pear of nutrient health are made will bring the wide consumer group, has wide market prospects.
Summary of the invention
The object of the invention is to develop a kind of balsam pear peppermint local flavor ham sausage and processing method thereof with health care and unique flavor.
For achieving the above object, the technical solution used in the present invention is:
A kind of balsam pear peppermint local flavor ham sausage, is prepared from by major ingredient and auxiliary material, and described major ingredient comprises: peeling Fresh Grade Breast 50-100kg, very lean pork 50-100kg, cock skin 10-20kg, balsam pear 10-30kg.More preferably: peeling Fresh Grade Breast 70-80kg, very lean pork 60-70kg, cock skin 10-15kg, balsam pear 20-30kg.
Preferably, described auxiliary material comprises Herba Menthae powder end 50-100g, more preferably 70-80g.
Preferably, described auxiliary material comprises composite phosphate 1.3-1.5kg, salt 7-10kg, white granulated sugar 2.5-3.5kg, monosodium glutamate 0.8-1.1kg, natrium nitrosum 5-8g, monascorubin 6-8g, peppermint powder 50-100g, ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4kg, soybean protein isolate 4.8-5.3kg, cornstarch 20-25kg, chicken essence 0.4-0.6kg.
Preferably, described chicken essence is selected from the 8524 chicken oily essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The present invention also provides the processing method of above-mentioned balsam pear peppermint local flavor ham sausage, comprises the steps:
1), remove skin Fresh Grade Breast 50-100kg, very lean pork 50-100kg, by the meat grinder of the 8mm system of twisting, twist temperature 5-10 ℃ processed;
2), take balsam pear 10-30kg, balsam pear is removed to seed, be then cut into filament shape with slicer, obtain balsam pear silk;
3), by step 1) Fresh Grade Breast that makes of strand, pork fully mixes, and then adds 2.5-3.5kg salt, 2-3g natrium nitrosum to mix and pickle; Pickle environment temperature 0-6 ℃, salting period 12-16h, obtains butcher's meat;
4), cut at a high speed after cock skin 10-20kg, soybean protein isolate 4.8-5.3kg, 20-30kg frozen water are mixed and mix (cutting temperature≤10 ℃ that guarantee cock skin, soybean protein isolate, mixture of ice and water while mixing) and be made into emulsified chicken skin, put into 0～4 ℃ and refrigerate between pickling for subsequent use;
5), get step 3) 60%-80% of the butcher's meat weight that makes, get step 4) 60%-80%, monascorubin 6-8g, the 20-30kg frozen water of the emulsified chicken skin weight that makes add in cutmixer together, start cutmixer low speed and cut and mix; In the time that temperature is raised to 2-6 ℃, evenly in cutmixer, add composite phosphate 1.3-1.5kg, salt 4.5-6.5kg, white granulated sugar 2.5-3.5kg, monosodium glutamate 0.8-1.1kg, natrium nitrosum 3-5g, peppermint powder 50-100g, ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4kg, chicken essence 0.4-0.6kg, starts at a high speed and cuts and mix; Cut and mix until temperature changes low speed while being raised to 5-9 ℃ into, add cornstarch 20-25kg, then cut and mix to material temperature 8-12 ℃ at a high speed, cut and mix 3-5min; To cut meat gruel and the step 3 of mixing) remaining butcher's meat, step 4) remaining emulsified chicken skin, step 2) balsam pear silk put into meat grinder, reamer, for reversion, after stirring goes out material meat machine, puts into ladle car preparation and carries out filling;
6), filling, sterilizing, pack to obtain product.
Preferably, described in above-mentioned steps, cutting the speed of mixing is at a high speed 4000-5000r/min, and it is 1000-2000r/min that low speed is cut the speed of mixing.
Preferably, described filling step is filling for adopting 60mm sheet PVDC material to carry out, and metering 5g/ props up.
Preferably, described sterilization steps is by filling good ham sausage sterilizing, sterilization process: 121 ℃ of sterilizing 6min; Temperature is down to 30-40 ℃, takes the dish out of the pot, and rinsing is clean.
The beneficial effect that the present invention has:
The present invention has prepared a kind of balsam pear peppermint taste ham sausage of innovating local flavor, this ham sausage joins balsam pear in ham sausage, balsam pear contains multiple nutrients material, by vast consumer acceptance, and balsam pear has effect of the cold avoiding of relieving summer heat in summer, peppermint breath fragrance is pleasant, has the effect producing refreshing effect to the mind.Unique flavor peppermint and both combinations of balsam pear of nutrient health will create a kind of popular local flavor, catered to market to nutrient health, the requirement of unique flavor, has wide market prospects.
The specific embodiment
The present invention will be further described by the following examples, but do not limit protection scope of the present invention.
Embodiment 1:
A processing method for balsam pear peppermint local flavor ham sausage, comprises the steps:
1), will remove the peel Fresh Grade Breast 70kg, very lean pork 60kg, by the meat grinder of the 8mm system of twisting, twists 8 ℃ of temperature processed;
2), take balsam pear 20kg, balsam pear is first removed to seed, be then cut into filament shape with slicer, obtain balsam pear silk;
3), by step 1) Fresh Grade Breast that makes of strand, pork fully mixes, and then adds 3kg salt, 2g natrium nitrosum to mix and pickle; Pickle environment temperature 3-4 ℃, time 15h, obtains butcher's meat;
4), cutting mixing makes emulsified chicken skin at a high speed after cock skin 15kg, soybean protein isolate 5.0kg, 25kg frozen water are mixed, cutting the process substrate temperature of mixing is 8-10 ℃, cuts to put into 0～4 ℃ after having mixed and refrigerate between pickling for subsequent use.
5), get step 3) 70% (weight) of the butcher's meat that makes, get step 4) 70% (weight), monascorubin 7g, the 20kg frozen water of the emulsified chicken skin that makes add in cutmixer together, start cutmixer low speed and cut and mix; In the time that temperature is raised to 3-4 ℃, evenly toward adding meat composite phosphate 346 (German CFB company production) 1.4kg, salt 5.5kg in cutmixer, white granulated sugar 3.0kg, monosodium glutamate 0.9kg, natrium nitrosum 3g, peppermint powder 70g, ethyl maltol 35g, carragheen 1.1kg, white pepper powder 0.8kg, potassium sorbate 0.3kg, chicken essence (spring sends out 8524) 0.5kg, starts at a high speed and cuts and mix; Cut and mix until temperature changes low speed while being raised to 5-9 ℃ into, add cornstarch 23kg, then cut and mix to material temperature 8-12 ℃ at a high speed; Cut and mix 5min; To cut meat gruel and the step 3 of mixing) remaining butcher's meat, step 4) remaining emulsified chicken skin, step 2) balsam pear silk put into meat grinder, reamer, for reversion, after stirring goes out material meat machine, puts into ladle car preparation and carries out filling;
6), to adopt 60mm sheet PVDC material to carry out filling, metering 5g/ props up.By filling good ham sausage sterilization, process for sterilizing: 121 ℃ of sterilizing 6min; Temperature is down to 35-40 ℃, takes the dish out of the pot, and rinsing is clean, is packaged to be product according to specification.
Embodiment 2:
A processing method for balsam pear peppermint local flavor ham sausage, comprises the steps:
1), will remove the peel Fresh Grade Breast 80kg, very lean pork 70kg, by the meat grinder of the 8mm system of twisting, twists 9 ℃ of temperature processed;
2), take balsam pear 25kg, balsam pear is first removed to seed, be then cut into filament shape with slicer, obtain balsam pear silk;
3), by step 1) Fresh Grade Breast that makes of strand, pork fully mixes, and then adds 3.5kg salt, 2.5g natrium nitrosum to mix and pickle; Pickle environment temperature 4-6 ℃, time 14h, obtains butcher's meat;
4), by cock skin 12kg, soybean protein isolate 5.2kg, 30kg frozen water, cutting mixing makes emulsified chicken skin at a high speed, cutting the temperature that the process of mixing guarantees cock skin, soybean protein isolate, mixture of ice and water is 8-9 ℃, cuts to put into 0～4 ℃ after having mixed and refrigerate between pickling for subsequent use;
5), get step 3) 80% (weight) of butcher's meat, get step 4) emulsified chicken skin 80% (weight), monascorubin 7.5g, the 25kg frozen water that make add in cutmixer together, start cutmixer low speed and cut and mix; In the time that temperature is raised to 3-4 ℃, evenly in pot, add meat composite phosphate 346 (German CFB company production) 1.5kg, salt 5.8kg toward cutting to mix, white granulated sugar 3.5kg, monosodium glutamate 1.1kg, natrium nitrosum 3.5g, peppermint powder 80g, ethyl maltol 37g, carragheen 1.2kg, white pepper powder 1.0kg, potassium sorbate 0.35kg, chicken essence (spring sends out 8524) 0.6kg, starts at a high speed and cuts and mix; Cut and mix until temperature changes low speed while being raised to 5-9 ℃ into, add cornstarch 25kg, then cut and mix to material temperature 8-12 ℃ at a high speed; Cut and mix 3min; To cut meat gruel and the step 3 of mixing) remaining butcher's meat, step 4) remaining emulsified chicken skin, step 2) balsam pear silk put into meat grinder, reamer, for reversion, after stirring goes out material meat machine, puts into ladle car preparation and carries out filling;
6), to adopt 60mm sheet PVDC material to carry out filling, metering 5g/ props up.By filling good ham sausage sterilization, process for sterilizing: 121 ℃/6min; Temperature is down to 35-40 ℃, takes the dish out of the pot, and rinsing is clean.Be packaged to be product according to specification.
Described in described embodiment 1, embodiment 2, cutting the speed of mixing is at a high speed 4000-5000r/min, and it is 1000-2000r/min that low speed is cut the speed of mixing.
The above, be only preferred embodiment of the present invention, not technical scheme of the present invention done to any pro forma restriction.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (4)
1. a processing method for balsam pear peppermint local flavor ham sausage, is characterized in that: comprise the steps:
1), remove skin Fresh Grade Breast 50-100kg, very lean pork 50-100kg, by the meat grinder of the 8mm system of twisting, twist temperature 5-10 ℃ processed; 2), take balsam pear 10-30kg, balsam pear is removed to seed, be then cut into filament shape with slicer, obtain balsam pear silk; 3), by step 1) Fresh Grade Breast that makes of strand, pork fully mixes, and then adds 2.5-3.5kg salt, 2-3g natrium nitrosum to mix and pickle; Pickle environment temperature 0-6 ℃, salting period 12-16h, obtains butcher's meat; 4), cutting mixing makes emulsified chicken skin at a high speed after cock skin 10-20 kg, soybean protein isolate 4.8-5.3 kg, 20-30kg frozen water are mixed, putting into 0～4 ℃ refrigerates between pickling for subsequent use; 5), get the 60%-80% of the butcher's meat weight that step 3) makes, 60%-80%, monascorubin 6-8g, the 20-30kg frozen water of getting the emulsified chicken skin weight that step 4) makes add in cutmixer together, start cutmixer low speed and cut and mix; In the time that temperature is raised to 2-6 ℃, evenly in cutmixer, add composite phosphate 1.3-1.5 kg, salt 4.5-6.5kg, white granulated sugar 2.5-3.5kg, monosodium glutamate 0.8-1.1 kg, natrium nitrosum 3-5 g, peppermint powder 50-100g, ethyl maltol 30-40g, carragheen 1.0-1.2 kg, white pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4 kg, chicken essence 0.4-0.6kg, starts at a high speed and cuts and mix; Cut and mix until temperature changes low speed while being raised to 5-9 ℃ into, add cornstarch 20-25kg, then cut and mix to material temperature 8-12 ℃ at a high speed, cut and mix 3-5min; To cut the meat gruel mixed and the butcher's meat of step 3) remainder, the emulsified chicken skin of step 4) remainder, step 2) balsam pear silk put into meat grinder, reamer, for reversion, after stirring goes out material meat machine, puts into ladle car preparation and carries out filling; 6), filling, sterilizing, pack to obtain product.
2. the processing method of a kind of balsam pear peppermint local flavor ham sausage according to claim 1, is characterized in that: it is 4000-5000r/min that described high speed is cut the speed of mixing, it is 1000-2000r/min that low speed is cut the speed of mixing.
3. the processing method of a kind of balsam pear peppermint local flavor ham sausage according to claim 1 and 2, is characterized in that: described filling step is filling for adopting 60mm sheet PVDC material to carry out, and metering 5g/ props up.
4. the processing method of a kind of balsam pear peppermint local flavor ham sausage according to claim 3, is characterized in that: described sterilization steps is by filling good ham sausage sterilizing, sterilization process: 121 ℃ of sterilizing 6 min; Temperature is down to 30-40 ℃, takes the dish out of the pot, and rinsing is clean.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210210854.3A CN102715539B (en) | 2012-06-26 | 2012-06-26 | Bitter gourd and mint flavored ham sausage and processing method thereof |
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| CN201210210854.3A CN102715539B (en) | 2012-06-26 | 2012-06-26 | Bitter gourd and mint flavored ham sausage and processing method thereof |
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| CN102715539A CN102715539A (en) | 2012-10-10 |
| CN102715539B true CN102715539B (en) | 2014-07-09 |
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| CN106235062A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of paste flavor ham sausage and preparation method thereof |
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| CN1466901A (en) * | 2002-07-08 | 2004-01-14 | 李杰华 | Nutritious red sausage and making process thereof |
| CN101336690B (en) * | 2008-08-15 | 2011-12-21 | 江苏迈斯克食品有限公司 | Bitter melon ham and preparation method thereof |
| CN101756129B (en) * | 2008-12-18 | 2012-05-30 | 青岛波尼亚食品有限公司 | Western ham containing balsam pear and production method thereof |
| CN101946902B (en) * | 2010-09-28 | 2013-07-17 | 河南省志元食品有限公司 | Mint ham sausage and preparation method thereof |
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Granted publication date: 20140709 Termination date: 20180626 |