CN103230030B - Cholla stem-containing ham and preparation method thereof - Google Patents

Abstract

The present invention discloses a cholla stem-containing ham, which is prepared from the following raw materials, by weight: 100-120 parts of lean pork, 4-6 parts of gravy salt, 1-2 parts of black pepper, 4-6 parts of edible cholla stem, 1-2 parts of citrus aurantiumvar.amara, 1-2 parts of Chinese magnoliavine fruit, 1-2 parts of calcium fruit leaf, 1-2 parts of peanut shells, 2-3 parts of custardapple, 2-3 parts of longan, 1-2 parts of dateplum persimmon, 1-2 parts of dragon's tongue leaf, 1-2 parts of apple flower, 1-2 parts of soybean separation protein, 16-18 parts of ice water, 2-3 parts of butter, 6-8 parts of honey, 1-2 parts of egg white, 1-2 parts of sanchi 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 carboxymethylcellulose sodium. According to the present invention, the produced cholla stem-containing ham has characteristics of crisp taste, good elasticity, and rich meat aroma; the added citrus aurantiumvar.amara can provide effects of heart strengthening, dieresis, appeasement and heart rate slowing; the peanut shell can provide effects of lung astringing and cough relieving; the calcium fruit leaf can provide effects of liver and kidney invigorating, hair blackening and eyesight improving; the Chinese magnoliavine fruit can provide effects of lung astringing, kidney nourishing, body fluid regeneration, sweating arresting, spermatorrhea treating, prospermia treating, heart quieting and nerve calming; the cholla stem can provide effects of heat clearing, detoxication, stasis eliminating, swelling subduing, stomach invigorating and pain relieving, is rich in vitamins and minerals, and further provides effects of blood glucose lowering, blood fat lowering and blood pressure lowering; and dietary requirements of people are met, good nutrition values are provided, and the cholla stem-containing ham is a completely new high-nutrition leisure meat food, and has broad market prospects.

Description

A kind of ham containing cactus and preparation method thereof

Technical field

The present invention relates to a kind of ham, relate in particular to a kind of ham containing cactus and preparation method thereof.

Background technology

Traditional ham mouthfeel is older, meat perfume (or spice) is not dense, do not take into account the pleasure of the senses looking good, smell good and taste good, along with the development of ham sausage industry, the improving constantly of consumption demand level, consumption market is constantly segmented, ham sausage kind, process technology, packaged form have also had the progress leaping in recent years, not only develop into the meat products taking chicken, ox, sheep etc. as raw material by single pork product, but also for the different consumer groups, 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 containing cactus and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

Containing a ham for cactus, formed by the raw material of following weight parts:

Thin pork 100-120, salt 4-6, black pepper 1-2, cardoncillo 4-6, bitter orange flower 1-2, fruit of Chinese magnoliavine 1-2, leaf of GAIGUO 1-2, peanut shell 1-2, manaca 2-3, longan 2-3, dateplum persimmon 1-2, Long Liye 1-2, apple flower 1-2, soybean protein isolate 1-2, frozen water 16-18, cream 2-3, honey 6-8, egg 1-2, Radix Notoginseng powder 1-2, monosodium glutamate 0.3-0.5, monascorubin 0.02-0.05, sodium carboxymethylcellulose 0.3-0.5.

A preparation method who contains the ham of cactus, comprises the following steps:

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

(2) bitter orange flower, the fruit of Chinese magnoliavine, leaf of GAIGUO, peanut shell are drained after cleaning, co-grinding, add gross weight 6-8 clear water doubly, in steam-jacked kettle, be heated to 80-100 DEG C, hot dipping 3-4 hour, with 80-100 order filter-cloth filtering, obtain filtrate, filter residue is carried out under similarity condition to secondary water extraction, twice filtrate merges, and obtains extract A;

(3) by manaca peeling, mix with the fresh arillus longan shelling after stoning, squeeze the juice, filter and obtain fruit juice, dateplum persimmon is cleaned, add 5-6 times of clear water, boil rear stoning, the dateplum persimmon meat obtaining mixes making beating with fruit juice, obtains dateplum persimmon slurry;

(4) Long Liye, apple flower are cleaned, steam blanching 3-4 minute at 95-100 DEG C, cooling rear pulverizing obtains mixture B rapidly;

(5) after cardoncillo deburring peeling is cleaned, in the saline solution that is 1-3% in concentration, soak 20-30 minute, after taking-up together with cream defibrination, obtain cactus slurry;

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

(7) cut and mix: the meat material of pickling is put into cutmixer, add extract A, mixture B, cactus slurry, cut and mix 6-8 minute, add dateplum persimmon slurry, Radix Notoginseng powder and half frozen water, cut and mix 5-6 minute, then add residue frozen water and remaining raw material, stir, leave standstill 20-30 minute, obtain meat stuffing;

(8) filling: above-mentioned meat stuffing is filling to casing with bottle placer, and sealing, obtains half-finished ham;

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

(10) refrigeration: store at 1-4 DEG C after quick cooling, obtain the ham containing cactus.

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

The present invention produce ham mouthfeel tender and crisp, be rich in bite, meat perfume (or spice) is full, the bitter orange flower adding can cardiac stimulant, diuresis, calmness and reducing heart rate, peanut shell can astringe the lung to stop cough, leaf of GAIGUO can tonify the liver and kidney, the improving eyesight of crow palpus, the fruit of Chinese magnoliavine can astringe the lung nourshing kidney, the arrest sweating that promotes the production of body fluid, puckery smart antidiarrheal, antitoxic heart-soothing and sedative, cactus can be clearing heat and detoxicating, eliminating stasis to subdue swelling, benefiting stomach and stopping pain, and be rich in vitamin and mineral matter, has hypoglycemic, reducing blood lipid, hypotensive effect; Both having met people's dietary requirements, and had again good healthy nutritive value, is a kind of brand-new high nutrition leisure meat product, has wide market prospects.

Detailed description of the invention

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

Embodiment 1:

Containing a ham for cactus, formed by the raw material of following weight parts:

Thin pork 100g, salt 6g, black pepper 1g, cardoncillo 4g, bitter orange flower 1g, fruit of Chinese magnoliavine 1g, leaf of GAIGUO 1g, peanut shell 1g, manaca 2g, longan 2g, dateplum persimmon 1g, Long Liye 1g, apple flower 1g, soybean protein isolate 1g, frozen water 16g, cream 2g, honey 6g, egg 1g, Radix Notoginseng powder 1g, monosodium glutamate 0.3g, monascorubin 0.02g, sodium carboxymethylcellulose 0.3g.

A preparation method who contains the ham of cactus, comprises the following steps:

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

(2) bitter orange flower, the fruit of Chinese magnoliavine, leaf of GAIGUO, peanut shell are cleaned and drained, co-grinding, add the clear water of 6 times of gross weights, in steam-jacked kettle, be heated to 100 DEG C, hot dipping 3 hours, with 100 order filter-cloth filterings, obtain filtrate, filter residue is carried out under similarity condition to secondary water extraction, twice filtrate merges, and obtains extract A;

(3) by manaca peeling, mix with the fresh arillus longan shelling after stoning, squeeze the juice, filter and obtain fruit juice, dateplum persimmon is cleaned, add 5 times of clear water, boil rear stoning, the dateplum persimmon meat obtaining mixes making beating with fruit juice, obtains dateplum persimmon slurry;

(4) Long Liye, apple flower are cleaned, steam blanching 4 minutes at 96 DEG C, cooling rear pulverizing obtains mixture B rapidly;

(5) after cardoncillo deburring peeling is cleaned, in the saline solution that is 2% in concentration, soak 25 minutes, after taking-up together with cream defibrination, obtain cactus slurry;

(6) pickle: the hot water of 44 DEG C of the meat material after air-dry is cleaned, send in meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 8mm, add honey, mixing and stirring, dry-salt 2 days;

(7) cut and mix: the meat material of pickling is put into cutmixer, add extract A, mixture B, cactus slurry, cut and mix 8 minutes, add dateplum persimmon slurry, Radix Notoginseng powder and half frozen water, cut and mix 6 minutes, then add residue frozen water and remaining raw material, stir, leave standstill 30 minutes, obtain meat stuffing;

(8) filling: above-mentioned meat stuffing is filling to casing with bottle placer, and sealing, obtains half-finished ham;

(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, boiling 40 minutes at 96 DEG C;

(10) refrigeration: store at 4 DEG C after quick cooling, obtain the ham containing cactus.

Claims (1)

1. containing a ham for cactus, it is characterized in that being formed by the raw material of following weight parts:

Thin pork 100-120, salt 4-6, black pepper 1-2, cardoncillo 4-6, bitter orange flower 1-2, fruit of Chinese magnoliavine 1-2, leaf of GAIGUO 1-2, peanut shell 1-2, manaca 2-3, longan 2-3, dateplum persimmon 1-2, Long Liye 1-2, apple flower 1-2, soybean protein isolate 1-2, frozen water 16-18, cream 2-3, honey 6-8, egg 1-2, Radix Notoginseng powder 1-2, monosodium glutamate 0.3-0.5, monascorubin 0.02-0.05, sodium carboxymethylcellulose 0.3-0.5;

The preparation method of the described ham containing cactus comprises the following steps:

(1) raw material processing: select the fresh thin pork that sanitary inspection is qualified, clean up, when cleaning, extrude the hematocele in blood vessel, salt in the surface brush of meat, carry out salt marsh, within 1-2 days, wait afterwards the laggard row of salt infiltration incarnation to go up salt for the second time, the consumption of salt is no more than the half by salt amount for the first time, mixes the black pepper grinding in the salt of going up for the second time, temperature 6-8 DEG C when salt marsh, after 2-3 days, the remaining salt water of meat surface is removed, be hung on shady and cool place air-dry, the time is 5-6 days;

(2) bitter orange flower, the fruit of Chinese magnoliavine, leaf of GAIGUO, peanut shell are drained after cleaning, co-grinding, add gross weight 6-8 clear water doubly, in steam-jacked kettle, be heated to 80-100 DEG C, hot dipping 3-4 hour, with 80-100 order filter-cloth filtering, obtain filtrate, filter residue is carried out under similarity condition to secondary water extraction, twice filtrate merges, and obtains extract A;

(3) by manaca peeling, mix with the fresh arillus longan shelling after stoning, squeeze the juice, filter and obtain fruit juice, dateplum persimmon is cleaned, add 5-6 times of clear water, boil rear stoning, the dateplum persimmon meat obtaining mixes making beating with fruit juice, obtains dateplum persimmon slurry;

(4) Long Liye, apple flower are cleaned, steam blanching 3-4 minute at 95-100 DEG C, cooling rear pulverizing obtains mixture B rapidly;

(5) after cardoncillo deburring peeling is cleaned, in the saline solution that is 1-3% in concentration, soak 20-30 minute, after taking-up together with cream defibrination, obtain cactus slurry;

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

(7) cut and mix: the meat material of pickling is put into cutmixer, add extract A, mixture B, cactus slurry, cut and mix 6-8 minute, add dateplum persimmon slurry, Radix Notoginseng powder and half frozen water, cut and mix 5-6 minute, then add residue frozen water and remaining raw material, stir, leave standstill 20-30 minute, obtain meat stuffing;

(8) filling: above-mentioned meat stuffing is filling to casing with bottle placer, and sealing, obtains half-finished ham;

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

(10) refrigeration: store at 1-4 DEG C after quick cooling, obtain the ham containing cactus.