CN103222646A - Ham containing fructus cannabis and preparation method thereof - Google Patents

Abstract

The invention discloses a ham containing fructus cannabis. The ham comprises, by weight parts, 100-120 parts of lean port, 4-6 parts of table salt, 1-2 parts of black pepper, 1-2 parts of finger citron, 1-2 parts of gynostemma pentaphylla, 2-3 parts of calcium fruit leaves, 1-2 parts of the fructus cannabis, 1-2 parts of tuber onion seeds, 2-3 parts of sea-buckthorn, 1-2 parts of black dates, 1-2 parts of cherokee rose fruits, 2-3 parts of the fructus cannabis, 1-2 parts of soy isolate protein, 15-18 parts of ice water, 2-3 parts of cream, 1-2 parts of egg white, 5-6 parts of honey, 1-2 parts of walnut powder, 0.3-0.5 part of monosodium glutamate, 0.02-0.05 part of monascus red pigment, and 0.3-0.5 part of sodium carboxymethylcellulose. The produced ham containing the fructus cannabis is crisp and tender in taste, full of biting strength, and full and fragrant in flavor of meat. The added gynostemma pentaphylla has the functions of allaying tiredness, delaying senescence, being sedative and hypnotic, reducing blood fat, lowering cholesterol levels, relieving cough and reducing sputum and the like. Sea-buckthorn can relieve cough, relieve asthma and eliminate phlegm, expand coronary arteries, and reduce cholesterin. The calcium fruit leaves can strengthen the heart, be diuretic, calm and slow down the heart rate. The cherokee rose fruits can secure essence and astringe intestine, reduce urination and cure diarrhea. The fructus cannabis can moisten lung dryness, relieve cough and asthma, and relax bowel. The ham containing the fructus cannabis is rich in protein, fat, saccharides, carotene, vitamin and other nutrient contents, can meet dietary requirements of people, has good nutrition and health care value, is bran-new high-nutritional leisure meat food, and has a broad market prospect.

Description

A kind of ham that contains fructus cannabis and preparation method thereof

Technical field

The present invention relates to a kind of ham, relate in particular to a kind of ham that contains fructus cannabis and preparation method thereof.

Background technology

The traditional ham mouthfeel is older, meat perfume (or spice) is not dense, do not take into account the pleasure of the senses that looks good, smell good and taste good, along with the continuous development of ham sausage industry, the improving constantly of consumption demand level, the consumption market is constantly segmented, ham sausage kind, process technology, packaged form have also had the progress that leaps 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 at the different consumer groups, has developed the health product of multiple characteristic.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of ham that contains fructus cannabis and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of ham that contains fructus cannabis, form by the raw material of following weight parts:

Thin pork 100-120, salt 4-6, black pepper 1-2, Buddha's hand 1-2, gynostemma pentaphylla 1-2, leaf of GAIGUO 2-3, fructus cannabis 1-2, semen allii tuberosi 1-2, sea-buckthorn 2-3, dateplum persimmon 1-2, fruit of Cherokee rose 1-2, fructus cannabis 2-3, soybean protein isolate 1-2, frozen water 15-18, cream 2-3, the clear 1-2 of egg, honey 5-6, walnut powder 1-2, monosodium glutamate 0.3-0.5, monascorubin 0.02-0.05, sodium carboxymethylcellulose 0.3-0.5.

A kind of preparation method who contains the ham of fructus cannabis may further comprise the steps:

(1) raw material is handled: select the qualified fresh thin pork of sanitary inspection for use, clean up, extrude the hematocele in the blood vessel during cleaning, salt on the surface brush of meat, carry out salt marsh, wait salt to permeate the laggard row of incarnation substantially after 1-2 days and go up salt for the second time, the consumption of salt is no more than for the first time with the salt amount half, mixes the black pepper that grinds in the salt on the second time, during salt marsh temperature 6-8 ℃, after 2-3 days the surplus salt water of meat surface is removed, it is air-dry to be hung on shady and cool place, and the time is 5-6 days;

(2) gynostemma pentaphylla, leaf of GAIGUO, Buddha's hand are drained after cleaning, mix and pulverize, add gross weight 6-8 clear water doubly, in steam-jacked kettle, be heated to 80-100 ℃, hot dipping 4-5 hour, filter with 80-100 order filter cloth, obtain filtrate, filter residue is carried out secondary water carry under similarity condition, filtrate merges, and obtains extract A;

(3) fructus cannabis, semen allii tuberosi are cleaned oven dry, in pot, fry little Huang to the surface with slow fire, savory getting final product, cooling is taken out, and pulverizes, and adds 6-8 times of clear water, decocts 50-60 minute down at 90-100 ℃, filters, and obtains extract B;

(4) squeeze the juice after sea-buchthorn fresh fruit is cleaned, filter and obtain sea-buckthorn juice, dateplum persimmon is cleaned, adds 4-6 times of clear water, boil the back stoning, the dateplum persimmon meat that obtains mixes making beating with sea-buckthorn juice, obtains dateplum persimmon and starches;

(5) fruit of Cherokee rose is cleaned the back and pulverize, add 5-6 times of clear water, decoct 2 times down at 80-100 ℃, each 2-3 hour, filter and merging filtrate, mix making beating with the fructus cannabis that fries, obtain the fructus cannabis slurry;

(6) pickle: the meat material after air-dry is cleaned with 40-50 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub, add honey, mixing and stirring, dry-salt 1-2 days with the orifice plate of 8-10mm;

(7) cut and mix: the meat material that will pickle is put into cutmixer, add extract A, extract B, fructus cannabis slurry, cut and mix 6-8 minute, add dateplum persimmon slurry, walnut powder and half frozen water, cut and mix 5-6 minute, add residue frozen water and remaining raw material again, stir, left standstill 20-30 minute, and obtained meat stuffing;

(8) can: use the bottle placer can to casing above-mentioned meat stuffing, seal, obtain half-finished ham;

(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, at 95-100 ℃ of following boiling 30-40 minute;

(10) refrigeration: the cooling back stores down at 1-4 ℃ fast, obtains containing the ham of fructus cannabis.

Compared with prior art, advantage of the present invention is:

The ham mouthfeel that the present invention produces is tender and crisp, is rich in bite, meat perfume (or spice) is full, the gynostemma pentaphylla that adds has the fatigue of elimination, delay senility, tranquilizing soporific, reduce blood fat, reduce cholesterol, effects such as cough-relieving apophlegmatic, sea-buckthorn can cough-relieving, relieving asthma and eliminate the phlegm, the expansion coronary vasodilator, reduce cholesterol, leaf of GAIGUO can cardiac stimulant, diuresis, calmness and reducing heart rate, the fruit of Cherokee rose can reinforcing the kidney and controlling nocturnal emission, reducing urination and antidiarrheal, fructus cannabis can moisten the dryness of the lung, relieving cough and asthma, relax bowel, wherein be rich in protein, fat, carbohydrate, carrotene, vitamins and other nutritious components, both satisfied people's dietary requirements, has good healthy nutritive value again, be a kind of brand-new high nutrition leisure meat product, have vast market prospect.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail:

Embodiment 1:

A kind of ham that contains fructus cannabis, form by the raw material of following weight parts:

Thin pork 100g, salt 6g, black pepper 1g, Buddha's hand 1g, gynostemma pentaphylla 1g, leaf of GAIGUO 2g, fructus cannabis 1g, semen allii tuberosi 1g, sea-buckthorn 2g, dateplum persimmon 1g, fruit of Cherokee rose 1g, fructus cannabis 2g, soybean protein isolate 1g, frozen water 15g, cream 2g, the clear 1g of egg, honey 5g, walnut powder 1g, monosodium glutamate 0.3g, monascorubin 0.02g, sodium carboxymethylcellulose 0.3g.

A kind of preparation method who contains the ham of fructus cannabis may further comprise the steps:

(1) raw material is handled: select the qualified fresh thin pork of sanitary inspection for use, clean up, extrude the hematocele in the blood vessel during cleaning, 4g salt on the surface brush of meat carries out salt marsh, wait salt to permeate the laggard row of incarnation substantially after 1 day and go up salt for the second time, salt on the second time is that 2g salt mixes with the black pepper of grinding, and temperature is 6 ℃ during salt marsh, after 2 days the surplus salt water of meat surface is removed, it is air-dry to be hung on shady and cool place, and the time is 5 days;

(2) gynostemma pentaphylla, leaf of GAIGUO, Buddha's hand are drained after cleaning, mix and pulverize, the clear water that adds 6 times of gross weights, be heated to 100 ℃ in steam-jacked kettle, hot dipping 4 hours is filtered with 80 order filter clothes, obtain filtrate, filter residue is carried out secondary water carry under similarity condition, filtrate merges, and obtains extract A;

(3) fructus cannabis, semen allii tuberosi are cleaned oven dry, in pot, fry little Huang to the surface with slow fire, savory getting final product, cooling is taken out, and pulverizes, and adds 6 times of clear water, decocts 60 minutes down at 90 ℃, filters, and obtains extract B;

(4) squeeze the juice after sea-buchthorn fresh fruit is cleaned, filter and obtain sea-buckthorn juice, dateplum persimmon is cleaned, adds 4 times of clear water, boil the back stoning, the dateplum persimmon meat that obtains mixes making beating with sea-buckthorn juice, obtains dateplum persimmon and starches;

(5) fruit of Cherokee rose is cleaned the back and pulverize, add 5 times of clear water, decoct 2 times down at 100 ℃, each 2 hours, filter and merging filtrate, mix making beating with the fructus cannabis that fries, obtain the fructus cannabis slurry;

(6) pickle: the meat material after air-dry is cleaned with 40 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub, add honey, mixing and stirring, dry-salt 2 days with the orifice plate of 8mm;

(7) cut and mix: the meat material that will pickle is put into cutmixer, adds extract A, extract B, fructus cannabis slurry, cuts and mixes 6 minutes, add dateplum persimmon slurry, walnut powder and half frozen water, cut and mix 5 minutes, add residue frozen water and remaining raw material again, stir, left standstill 30 minutes, obtain meat stuffing;

(8) can: use the bottle placer can to casing above-mentioned meat stuffing, seal, obtain half-finished ham;

(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, 95 ℃ of following boilings 40 minutes;

(10) refrigeration: the cooling back stores down at 4 ℃ fast, obtains containing the ham of fructus cannabis.

Claims (2)

1. ham that contains fructus cannabis is characterized in that being made up of the raw material of following weight parts:

Thin pork 100-120, salt 4-6, black pepper 1-2, Buddha's hand 1-2, gynostemma pentaphylla 1-2, leaf of GAIGUO 2-3, fructus cannabis 1-2, semen allii tuberosi 1-2, sea-buckthorn 2-3, dateplum persimmon 1-2, fruit of Cherokee rose 1-2, fructus cannabis 2-3, soybean protein isolate 1-2, frozen water 15-18, cream 2-3, the clear 1-2 of egg, honey 5-6, walnut powder 1-2, monosodium glutamate 0.3-0.5, monascorubin 0.02-0.05, sodium carboxymethylcellulose 0.3-0.5.

2. preparation method who contains the ham of fructus cannabis as claimed in claim 1 is characterized in that may further comprise the steps:

(1) raw material is handled: select the qualified fresh thin pork of sanitary inspection for use, clean up, extrude the hematocele in the blood vessel during cleaning, salt on the surface brush of meat, carry out salt marsh, wait salt to permeate the laggard row of incarnation substantially after 1-2 days and go up salt for the second time, the consumption of salt is no more than for the first time with the salt amount half, mixes the black pepper that grinds in the salt on the second time, during salt marsh temperature 6-8 ℃, after 2-3 days the surplus salt water of meat surface is removed, it is air-dry to be hung on shady and cool place, and the time is 5-6 days;

(2) gynostemma pentaphylla, leaf of GAIGUO, Buddha's hand are drained after cleaning, mix and pulverize, add gross weight 6-8 clear water doubly, in steam-jacked kettle, be heated to 80-100 ℃, hot dipping 4-5 hour, filter with 80-100 order filter cloth, obtain filtrate, filter residue is carried out secondary water carry under similarity condition, filtrate merges, and obtains extract A;

(3) fructus cannabis, semen allii tuberosi are cleaned oven dry, in pot, fry little Huang to the surface with slow fire, savory getting final product, cooling is taken out, and pulverizes, and adds 6-8 times of clear water, decocts 50-60 minute down at 90-100 ℃, filters, and obtains extract B;

(4) squeeze the juice after sea-buchthorn fresh fruit is cleaned, filter and obtain sea-buckthorn juice, dateplum persimmon is cleaned, adds 4-6 times of clear water, boil the back stoning, the dateplum persimmon meat that obtains mixes making beating with sea-buckthorn juice, obtains dateplum persimmon and starches;

(5) fruit of Cherokee rose is cleaned the back and pulverize, add 5-6 times of clear water, decoct 2 times down at 80-100 ℃, each 2-3 hour, filter and merging filtrate, mix making beating with the fructus cannabis that fries, obtain the fructus cannabis slurry;

(6) pickle: the meat material after air-dry is cleaned with 40-50 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub, add honey, mixing and stirring, dry-salt 1-2 days with the orifice plate of 8-10mm;

(7) cut and mix: the meat material that will pickle is put into cutmixer, add extract A, extract B, fructus cannabis slurry, cut and mix 6-8 minute, add dateplum persimmon slurry, walnut powder and half frozen water, cut and mix 5-6 minute, add residue frozen water and remaining raw material again, stir, left standstill 20-30 minute, and obtained meat stuffing;

(8) can: use the bottle placer can to casing above-mentioned meat stuffing, seal, obtain half-finished ham;

(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, at 95-100 ℃ of following boiling 30-40 minute;

(10) refrigeration: the cooling back stores down at 1-4 ℃ fast, obtains containing the ham of fructus cannabis.