CN103340438A - Horse meat sausage added with dry honey powder and preparation method of horse meat sausage - Google Patents
Horse meat sausage added with dry honey powder and preparation method of horse meat sausage Download PDFInfo
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- CN103340438A CN103340438A CN2013103066059A CN201310306605A CN103340438A CN 103340438 A CN103340438 A CN 103340438A CN 2013103066059 A CN2013103066059 A CN 2013103066059A CN 201310306605 A CN201310306605 A CN 201310306605A CN 103340438 A CN103340438 A CN 103340438A
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- horse meat
- sausage
- horseflesh
- meat sausage
- powder
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Abstract
The invention relates to horse meat sausage added with dry honey powder and a preparation method of the horse meat sausage, belonging to the technical field of food processing. The preparation method comprises the following steps of: uniformly stirring ground horse meat, salt, sodium nitrite, composite phosphate and sodium isoascorbate according to a proportion, salting for 24 hours at the temperature of 0-4 DEG C, adding the dry honey powder, pepper powder, ginger powder and ice water, chopping and stirring, performing vacuum clystering, cooking, cooling and packaging to obtain a pure horse meat sausage product. By adding the dry honey powder, the problems of hard mouth feel and heavy fishy smell of the horse meat sausage are solved, the horse meat sausage is exquisite in meat, tender in mouth feel and rich in elasticity, the use amount of sodium nitrite can be reduced, the horse meat sausage is natural and durable in color and luster, the safety is improved, the sausage yield can be increased, and the production cost can be reduced.
Description
Technical field
The present invention relates to a kind of horseflesh sausage that adds honey powder and preparation method thereof, belong to food processing technology field.
Background technology
The delicious food of meat products and nutritive value make it occupy extremely important status and share in food processing, and sausage goods is one of topmost product form in the meat products processing.With regard to its raw material, abroad mainly based on beef, pork, China then is that pork has accounted for tool more than 90%, and sausage goods version is very single.
The horseflesh nutritive value is higher than beef, mutton and pork, belongs to the strong game of palatability.Horseflesh is celebrated with high protein, low fat, easily digestion, nutritious, delicious flavour, also has the effect of raising body metabolism intensity and resistance simultaneously, thereby is subjected to people's favor day by day.But the finely processed product of horseflesh is few, and pure horseflesh sausage is extremely rare.Trace it to its cause, be because the fat content of horseflesh is low, lean meat percentage is high, muscle fibre slightly and is grown and is caused harder, the tender degree of meat relatively poor, and meat fragrance is lighter, fishy smell heavier (depend merely on common spices such as adding pepper, Jiang Fen and can't resolve problem at all) makes horseflesh all can not show a candle to pork on mouthfeel and local flavor, thereby has greatly limited the development of horseflesh sausage goods.With regard to the prior art conventional method, normally to add starch and pork fat and reduce hardness, shortcoming is to have lost characteristics and the nutrition of single pure horseflesh sausage high protein and influenced mouthfeel; Perhaps add the enzyme tenderizing horseflesh earlier, add cyclodextrin, CaCl
2Remove raw meat etc., this all can obviously increase complexity and the production cost of technology; Perhaps cover fishy smell (such as adding donkey-hide gelatin) with another kind of flavor, shortcoming is the local flavor that the taste of traditional Chinese medicine of donkey-hide gelatin can obviously influence sausage product again.
Honey powder is to be primary raw material with the natural honey, the honey dried product that adopts the roller drying process to be made.It had both kept the nutritive value of liquid honey and functional, had overcome liquid honey again and had been difficult for storage and transportation and is difficult to guarantee food hygiene, safety, stability, in food processing, use inconvenience etc. shortcoming.Honey powder has flavouring, colouring, improves the matter structure, with characteristic such as other composition Synergistics of food, but its practical application in food processing is at present also seldom, does not more see the open report that is applied to meat products processing.
Summary of the invention
The objective of the invention is to overcome above-mentioned deficiency, develop a kind of horseflesh sausage that adds honey powder and preparation method thereof, reduce the natrium nitrosum consumption, need not additionally to add any colouring agent, rejuvenator, also need not increases the tenderization technology for removing offensive smell, and makes its colouring nature lasting, the tenderization meat, obviously improve mouthfeel, improve foodsafety simultaneously again.
According to technical scheme provided by the invention, a kind of horseflesh sausage that adds honey powder and preparation method thereof is characterized in that, is made according to the method for being prepared as follows by the component of following weight content: horseflesh 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the horseflesh that will pickle then drops into cutmixer, adds honey powder 4kg～5kg, frozen water 35kg～40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Compared with prior art, technical scheme advantage of the present invention is: method is simple, the tenderization of horseflesh sausage and go the raw meat effect obvious, mouthfeel and the local flavor of horseflesh sausage are greatly improved, and make that product colouring nature is lasting, because reduced the consumption of natrium nitrosum, improved foodsafety again simultaneously.The raising of sausage yield rate helps to reduce production costs.
The specific embodiment
Embodiment 1
A kind of horseflesh sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: horseflesh 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the horseflesh that will pickle then drops into cutmixer, adds honey powder 4kg, frozen water 35kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Embodiment 2
Get horseflesh 100kg, raw meat is cut into 3cm
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the horseflesh that will pickle then drops into cutmixer, adds honey powder 5kg, frozen water 40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Claims (2)
1. horseflesh sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: horseflesh 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the horseflesh that will pickle then drops into cutmixer, adds honey powder 4kg, frozen water 35kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
2. horseflesh sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: horseflesh 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0～4 ℃, the horseflesh that will pickle then drops into cutmixer, adds honey powder 5kg, frozen water 40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103066059A CN103340438A (en) | 2013-07-22 | 2013-07-22 | Horse meat sausage added with dry honey powder and preparation method of horse meat sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103066059A CN103340438A (en) | 2013-07-22 | 2013-07-22 | Horse meat sausage added with dry honey powder and preparation method of horse meat sausage |
Publications (1)
| Publication Number | Publication Date |
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| CN103340438A true CN103340438A (en) | 2013-10-09 |
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| CN2013103066059A Pending CN103340438A (en) | 2013-07-22 | 2013-07-22 | Horse meat sausage added with dry honey powder and preparation method of horse meat sausage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201086A (en) * | 2018-02-13 | 2018-06-26 | 咸阳三原思味食品有限责任公司 | A kind of fumed horse flesh sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191690A (en) * | 1997-12-29 | 1998-09-02 | 邵宏杰 | Smoked horse meat sausage and its production process |
| CN2438340Y (en) * | 2000-05-27 | 2001-07-11 | 王延喜 | Ham sausage with preserved egg core |
| CN102934814A (en) * | 2012-11-29 | 2013-02-20 | 蒋科罡 | Horsemeat sausage |
-
2013
- 2013-07-22 CN CN2013103066059A patent/CN103340438A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191690A (en) * | 1997-12-29 | 1998-09-02 | 邵宏杰 | Smoked horse meat sausage and its production process |
| CN2438340Y (en) * | 2000-05-27 | 2001-07-11 | 王延喜 | Ham sausage with preserved egg core |
| CN102934814A (en) * | 2012-11-29 | 2013-02-20 | 蒋科罡 | Horsemeat sausage |
Non-Patent Citations (1)
| Title |
|---|
| 美食杰: "《烘焙原料之蜂蜜干粉》", 《菜谱大全》, 16 November 2011 (2011-11-16), pages 1 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201086A (en) * | 2018-02-13 | 2018-06-26 | 咸阳三原思味食品有限责任公司 | A kind of fumed horse flesh sausage and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20131009 |