CN103704760A - Beef ham and processing method thereof - Google Patents
Beef ham and processing method thereof Download PDFInfo
- Publication number
- CN103704760A CN103704760A CN201310695405.7A CN201310695405A CN103704760A CN 103704760 A CN103704760 A CN 103704760A CN 201310695405 A CN201310695405 A CN 201310695405A CN 103704760 A CN103704760 A CN 103704760A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- ginseng
- added
- ham
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 17
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000010662 Bidens pilosa Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 241000143476 Bidens Species 0.000 claims description 6
- 241001504477 Pycnonotidae Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013580 sausages Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 210000004556 brain Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 241000045403 Astragalus propinquus Species 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000104272 Bidens pilosa Species 0.000 abstract 1
- 241001632410 Eleutherococcus senticosus Species 0.000 abstract 1
- 241000206469 Pulsatilla Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 238000010923 batch production Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a beef ham and a processing method thereof. The beef ham is prepared from the following raw materials in parts by weight: 40-50 parts of beef, 40-50 parts of soybean meal, 2-3 parts of clove, 1-3 parts of myristica fragrans, 3-4 parts of ginseng, 2-3 parts of pseudo-ginseng, 2-4 parts of astragalus membranaceus, 1-3 parts of acanthopanax senticosus harms, 2-3 parts of rhodiola rosea, 2-4 parts of sticktight, 2-3 parts of herba pteridis multifidae, 2-4 parts of roots of Chinese pulsatilla, 3-5 parts of salt, 3-5 parts of pepper powder and 6-8 parts of nutrient additive. The invention provides the beef ham and the processing method thereof. The method disclosed by the invention is simple in technology, reasonable in formula and applicable to industrialized production, the taste and the variety of the sausage are enriched, and the nutrient value of the sausage is increased. Meanwhile, the Chinese herbal medicinal ingredients such as the pseudo-ginseng, the astragalus membranaceus and the acanthopanax are added to the raw materials, so that the beef ham product disclosed by the invention has good healthcare effects of invigorating brain and improving intelligence.
Description
Technical field
The present invention relates to a kind of beef ham and processing method thereof, belong to food processing technology field.
Background technology
Beef is the common food on China's dining table, because of its warm character very popular, especially at comparatively cold northern area.On existing market, lack the beef product that some have health properties, therefore develop more beef product, can fully meet the need of market, more select to consumers in general.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of beef ham and processing method thereof are provided.
The present invention is achieved by the following technical solutions:
A beef ham, it is characterized in that being comprised of the raw material of following weight portion:
Beef 40-50, soy meal 40-50, cloves 2-3, nutmeg 1-3, ginseng 3-4, pseudo-ginseng 2-3, Radix Astragali 2-4, thorn five leaf 1-3, rhodiola root 2-3, beggar-ticks 2-4, phoenix-tail fern 2-3, Chinese bulbul 2-4, salt 3-5, pepper powder 3-5, nourishing additive agent 6-8;
Described nourishing additive agent is comprised of by the weight ratio mixing of 2-3:3-5:3-5:3-5 coix seed oil, Sucus Luffae, sesame oil, water caltrop starch.
The processing method of described beef ham, is characterized in that comprising the following steps:
(1) after beef is cleaned, put into meat grinder, be twisted into meat pulp, then salt, pepper powder are added in meat pulp, after being uniformly mixed, pickle 3-5 hour;
(2) cloves, nutmeg, ginseng, pseudo-ginseng, the Radix Astragali, wilsonii, rhodiola root, beggar-ticks, phoenix-tail fern, the Chinese bulbul are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) the above-mentioned decoction liquor making is added in soy meal, then the surplus stocks such as the above-mentioned beef paste of pickling, nourishing additive agent is added wherein, be stirred well to raw material and be sticky pasty state, fill filling, cook rear sterilizing sealing, obtain.
Advantage of the present invention is:
The invention provides a kind of beef ham and processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, enrich taste and the kind of sausage, increased the nutritive value of sausage, simultaneously, owing to having added the traditional Chinese medicine ingredients such as pseudo-ginseng, the Radix Astragali, wilsonii in raw material, make product of the present invention there is the health-care effect of good brain tonic and intelligence development.
The specific embodiment
Embodiment 1:
A beef ham, it is characterized in that being comprised of the raw material of following weight portion:
Beef 50, soy meal 50, cloves 3, nutmeg 3, ginseng 4, pseudo-ginseng 2, the Radix Astragali 4, thorn five leaves 3, rhodiola root 2, beggar-ticks 4, phoenix-tail fern 3, the Chinese bulbul 4, salt 5, pepper powder 3, nourishing additive agent 8;
Described nourishing additive agent is comprised of by the weight ratio mixing of 3:5:3:5 coix seed oil, Sucus Luffae, sesame oil, water caltrop starch.
The processing method of described beef ham, is characterized in that comprising the following steps:
(1) after beef is cleaned, put into meat grinder, be twisted into meat pulp, then salt, pepper powder are added in meat pulp, after being uniformly mixed, pickle 5 hours;
(2) cloves, nutmeg, ginseng, pseudo-ginseng, the Radix Astragali, wilsonii, rhodiola root, beggar-ticks, phoenix-tail fern, the Chinese bulbul are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) the above-mentioned decoction liquor making is added in soy meal, then the surplus stocks such as the above-mentioned beef paste of pickling, nourishing additive agent is added wherein, be stirred well to raw material and be sticky pasty state, fill filling, cook rear sterilizing sealing, obtain.
The invention provides a kind of beef ham and processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, enrich taste and the kind of sausage, increased the nutritive value of sausage, simultaneously, owing to having added the traditional Chinese medicine ingredients such as pseudo-ginseng, the Radix Astragali, wilsonii in raw material, make product of the present invention there is the health-care effect of good brain tonic and intelligence development.
Claims (2)
1. a beef ham, it is characterized in that being comprised of the raw material of following weight portion:
Beef 40-50, soy meal 40-50, cloves 2-3, nutmeg 1-3, ginseng 3-4, pseudo-ginseng 2-3, Radix Astragali 2-4, thorn five leaf 1-3, rhodiola root 2-3, beggar-ticks 2-4, phoenix-tail fern 2-3, Chinese bulbul 2-4, salt 3-5, pepper powder 3-5, nourishing additive agent 6-8;
Described nourishing additive agent is comprised of by the weight ratio mixing of 2-3:3-5:3-5:3-5 coix seed oil, Sucus Luffae, sesame oil, water caltrop starch.
2. a processing method for beef ham as claimed in claim 1, is characterized in that comprising the following steps:
(1) after beef is cleaned, put into meat grinder, be twisted into meat pulp, then salt, pepper powder are added in meat pulp, after being uniformly mixed, pickle 3-5 hour;
(2) cloves, nutmeg, ginseng, pseudo-ginseng, the Radix Astragali, wilsonii, rhodiola root, beggar-ticks, phoenix-tail fern, the Chinese bulbul are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) the above-mentioned decoction liquor making is added in soy meal, then the surplus stocks such as the above-mentioned beef paste of pickling, nourishing additive agent is added wherein, be stirred well to raw material and be sticky pasty state, fill filling, cook rear sterilizing sealing, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310695405.7A CN103704760A (en) | 2013-12-18 | 2013-12-18 | Beef ham and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310695405.7A CN103704760A (en) | 2013-12-18 | 2013-12-18 | Beef ham and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704760A true CN103704760A (en) | 2014-04-09 |
Family
ID=50398431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310695405.7A Pending CN103704760A (en) | 2013-12-18 | 2013-12-18 | Beef ham and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704760A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522687A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Chinese yam nourishing digestion-aiding type beef and preparing method thereof |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
-
2013
- 2013-12-18 CN CN201310695405.7A patent/CN103704760A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522687A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Chinese yam nourishing digestion-aiding type beef and preparing method thereof |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |