CN103284196A - Ham containing motherwort and preparation method thereof - Google Patents

Abstract

The invention discloses a ham containing motherwort and a preparation method thereof. The ham comprises the following raw materials, by weight, 60 to 70 parts of lean pork, 30 to 40 parts of chicken breast, 4 to 6 parts of salt, 1 to 2 parts of pseudo-ginseng powder, 5 to 6 parts of motherwort, 3 to 4 parts of coxtex moutan, 4 to 5 parts of rhizoma polygonati, 1 to 2 parts of Chinese chive seeds, 4 to 5 parts of mulberries, 1 to 2 parts of floral discs of sunflower, 2 to 3 parts of myotonin powder, 1 to 2 parts of haw core powder, 14 to 18 parts of ice water, 1 to 2 parts of cream, 1 to 2 parts of egg white, 5 to 7 parts of honey, 1 to 2 parts of a liquid malt extract, 0.2 to 0.5 part of monosodium glutamate, 2 to 3 parts of white granulated sugar, 0.03 to 0.05 part of red yeast rice haematochrome, and 0.2 to 0.4 part of sodium carboxymethylcellulose. The ham produced by the invention has characteristics of a crisp and tender mouthfeel, enjoyment of chewing, and delicious meat. The added mulberry has efficacies of tonifying liver and nourishing kidney, generating body fluids and moistening the intestines, blacking hair and improving eyesight, and delaying senility and the like; the coxtex moutan has efficacies of reducing blood pressure, easing pain, calming down, anti-inflammation, and relieving fever; the motherwort has efficacies of promoting blood circulation for regulating menstruation, and diuresis and detumescence; the rhizoma polygonati has efficacies of nourishing kidney and moistening lung, strengthening spleen and benefiting vital qi, reducing blood pressure, blood lipid and blood glucose, preventing atherosclerosis, delaying senility and the like; and the Chinese chive seed has efficacies of tonifying liver and kidney, and invigorating yang and securing essence. The ham containing motherwort of the invention not only satisfies dietary needs of people, but also has high nutrition and health care values; and the pork ham is a brand new snack meat food with high nutrition, thereby promising a wide market.

Description

A kind of ham that contains motherwort 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 motherwort 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 motherwort and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of ham that contains motherwort, formed by the raw material of following weight parts:

Thin pork 60-70, chicken breast meat 30-40, salt 4-6, Radix Notoginseng powder 1-2, motherwort 5-6, moutan bark 3-4, sealwort 4-5, semen allii tuberosi 1-2, mulberry fruit 4-5, floral disc of sunflower into 1-2, coixlacrymajobi powder 2-3, Chinese hawthorn seed powder 1-2, frozen water 14-18, cream 1-2, the clear 1-2 of egg, honey 5-7, liquid malt extract 1-2, monosodium glutamate 0.2-0.5, white granulated sugar 2-3, monascorubin 0.03-0.05, sodium carboxymethylcellulose 0.2-0.4.

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

(1) raw material is handled: select the qualified fresh thin pork of sanitary inspection, chicken breast meat 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 Radix Notoginseng powder 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) motherwort, moutan bark are drained after cleaning, mix and pulverize, add the two gross weight 7-8 clear water doubly, in steam-jacked kettle, be heated to 80-90 ℃, hot dipping 50-60 minute, filter with 80-100 order filter cloth, obtain filtrate, filter residue is carried out secondary water carry under similarity condition, the filtrate that obtains merges, and obtains filtrate A;

(3) floral disc of sunflower into is cleaned, added 9-12 times of clear water, obtain its leaching liquid with water extraction, mulberries are cleaned, mix making beating with the floral disc of sunflower into leaching liquid, obtain the mulberries slurry;

(4) sealwort is cleaned up, mix to pulverize, adds 5-6 times of clear water, with slow fire boiling 2 times, each 6-8 hour, filter, merging filtrate is cleaned semen allii tuberosi and is dried, and fries with slow fire in pot, and the cooling back is taken out and is mixed making beating with sealwort filtrate, obtains mixed liquid B;

(5) 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 with the orifice plate of 8-10mm, add honey, mixing and stirring, dry-salt 1-2 days;

(6) cut and mix: the meat material that will pickle is put into cutmixer, add filtrate A, mulberries slurry, mix liquid B, cut and mix 6-8 minute, add Chinese hawthorn seed powder, coixlacrymajobi powder, liquid malt extract 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;

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

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

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

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

The ham mouthfeel that the present invention produces is tender and crisp, be rich in bite, meat perfume (or spice) is full, the mulberries that add have liver-kidney tonifying, the ease constipation of promoting the production of body fluid, black invention order, effect such as delay senility, that moutan bark has is hypotensive, analgesia, calm, anti-inflammatory and refrigeration function, motherwort can promoting blood circulation for regulating menstruation, inducing diuresis to reduce edema, sealwort can the nourshing kidney moistening lung, invigorate the spleen and benefit qi, have reduce by three height, prevent atherosclerotic, effect such as delay senility, semen allii tuberosi have tonify the liver and kidney, the effect of establishing-Yang controlling nocturnal emission with astringent drugs; Namely satisfying people's dietary requirements, have good healthy nutritive value again, is a kind of brand-new high nutrition leisure meat product, has vast market prospect.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

A kind of ham that contains motherwort, formed by the raw material of following weight parts:

Thin pork 60g, chicken breast meat 40g, salt 6g, Radix Notoginseng powder 1g, motherwort 5g, moutan bark 3g, sealwort 4g, semen allii tuberosi 1g, mulberry fruit 4g, floral disc of sunflower into 1g, coixlacrymajobi powder 2g, Chinese hawthorn seed powder 1g, frozen water 14g, cream 1g, the clear 1g of egg, honey 5g, liquid malt extract 1g, monosodium glutamate 0.2g, white granulated sugar 2g, monascorubin 0.03g, sodium carboxymethylcellulose 0.2g.

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

(1) raw material is handled: select the qualified fresh thin pork of sanitary inspection, chicken breast meat 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 1-2 days and go up salt for the second time, salt on the second time is that 2g salt mixes with the grinding Radix Notoginseng powder, 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) motherwort, moutan bark are drained after cleaning, mix and pulverize, the clear water that adds 7 times of the two gross weights, be heated to 80 ℃ in steam-jacked kettle, hot dipping 60 minutes is filtered with 80 order filter clothes, obtain filtrate, filter residue is carried out secondary water carry under similarity condition, the filtrate that obtains merges, and obtains filtrate A;

(3) floral disc of sunflower into is cleaned, added 9 times of clear water, obtain its leaching liquid with water extraction, mulberries are cleaned, mix making beating with the floral disc of sunflower into leaching liquid, obtain the mulberries slurry;

(4) sealwort is cleaned up, mix to pulverize, adds 5 times of clear water, with slow fire boiling 2 times, each 6 hours, filter, merging filtrate is cleaned semen allii tuberosi and is dried, and fries with slow fire in pot, and the cooling back is taken out and is mixed making beating with sealwort filtrate, obtains mixed liquid B;

(5) pickle: the meat material after air-dry is cleaned with 50 ℃ hot water, send in the 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;

(6) cut and mix: the meat material that will pickle is put into cutmixer, add filtrate A, mulberries slurry, mix liquid B, cut and mix 8 minutes, add Chinese hawthorn seed powder, coixlacrymajobi powder, liquid malt extract and half frozen water, cut and mix 6 minutes, add residue frozen water and remaining raw material again, stir, left standstill 20 minutes, and obtained meat stuffing;

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

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

(9) refrigeration: the cooling back stores down at 4 ℃ fast, obtains containing the ham of motherwort.

Claims (2)

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

Thin pork 60-70, chicken breast meat 30-40, salt 4-6, Radix Notoginseng powder 1-2, motherwort 5-6, moutan bark 3-4, sealwort 4-5, semen allii tuberosi 1-2, mulberry fruit 4-5, floral disc of sunflower into 1-2, coixlacrymajobi powder 2-3, Chinese hawthorn seed powder 1-2, frozen water 14-18, cream 1-2, the clear 1-2 of egg, honey 5-7, liquid malt extract 1-2, monosodium glutamate 0.2-0.5, white granulated sugar 2-3, monascorubin 0.03-0.05, sodium carboxymethylcellulose 0.2-0.4.

2. preparation method who contains the ham of motherwort 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, chicken breast meat 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 Radix Notoginseng powder 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) motherwort, moutan bark are drained after cleaning, mix and pulverize, add the two gross weight 7-8 clear water doubly, in steam-jacked kettle, be heated to 80-90 ℃, hot dipping 50-60 minute, filter with 80-100 order filter cloth, obtain filtrate, filter residue is carried out secondary water carry under similarity condition, the filtrate that obtains merges, and obtains filtrate A;

(3) floral disc of sunflower into is cleaned, added 9-12 times of clear water, obtain its leaching liquid with water extraction, mulberries are cleaned, mix making beating with the floral disc of sunflower into leaching liquid, obtain the mulberries slurry;

(4) sealwort is cleaned up, mix to pulverize, adds 5-6 times of clear water, with slow fire boiling 2 times, each 6-8 hour, filter, merging filtrate is cleaned semen allii tuberosi and is dried, and fries with slow fire in pot, and the cooling back is taken out and is mixed making beating with sealwort filtrate, obtains mixed liquid B;

(5) 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 with the orifice plate of 8-10mm, add honey, mixing and stirring, dry-salt 1-2 days;

(6) cut and mix: the meat material that will pickle is put into cutmixer, add filtrate A, mulberries slurry, mix liquid B, cut and mix 6-8 minute, add Chinese hawthorn seed powder, coixlacrymajobi powder, liquid malt extract 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;

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

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

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