CN104026630A - Health-protection fumigated ham sausage and processing technology thereof - Google Patents
Health-protection fumigated ham sausage and processing technology thereof Download PDFInfo
- Publication number
- CN104026630A CN104026630A CN201410276947.5A CN201410276947A CN104026630A CN 104026630 A CN104026630 A CN 104026630A CN 201410276947 A CN201410276947 A CN 201410276947A CN 104026630 A CN104026630 A CN 104026630A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- meat
- pig
- raw material
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 33
- 210000000936 intestine Anatomy 0.000 claims abstract description 28
- 238000005554 pickling Methods 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 210000004369 blood Anatomy 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 241001165494 Rhodiola Species 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 17
- 239000008280 blood Substances 0.000 claims abstract description 14
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000003925 fat Substances 0.000 claims description 28
- 235000005809 Carpobrotus aequilaterus Nutrition 0.000 claims description 22
- 244000187801 Carpobrotus edulis Species 0.000 claims description 22
- 235000004550 Disphyma australe Nutrition 0.000 claims description 22
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 235000005747 Carum carvi Nutrition 0.000 claims description 16
- 240000000467 Carum carvi Species 0.000 claims description 16
- 229920002261 Corn starch Polymers 0.000 claims description 16
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 16
- 239000006002 Pepper Substances 0.000 claims description 16
- 241000722363 Piper Species 0.000 claims description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims description 16
- 235000017804 Piper guineense Nutrition 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 16
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 16
- 239000008120 corn starch Substances 0.000 claims description 16
- 229940099112 cornstarch Drugs 0.000 claims description 16
- 239000001702 nutmeg Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 241000252983 Caecum Species 0.000 claims description 6
- 241000723353 Chrysanthemum Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 210000004534 cecum Anatomy 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 3
- 241000272525 Anas platyrhynchos Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000001566 pimenta officinalis powder Substances 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000019830 sodium polyphosphate Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 4
- 230000023597 hemostasis Effects 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 208000002381 Brain Hypoxia Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241001252483 Kalimeris Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 244000234609 Portulaca oleracea Species 0.000 description 1
- 235000001855 Portulaca oleracea Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 206010033675 panniculitis Diseases 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004304 subcutaneous tissue Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a health-protection fumigated ham sausage which is prepared from the following raw materials in parts by weight: 40-60 parts of duck breast meat, 25-28 parts of beef, 1-3 parts of garlic, 1-3 parts of gingers, 3-8 parts of chrysanthemum leaves and rhodiola, 1-3 parts of edible salt, 1-3 parts of liquorice, 0.2-0.8 part of sodium polyphosphate and sodium tripolyphosphate, 0.5-1.5 parts of sodium citrate, 0.3-0.5 part of powdered cinnamon, 4-6 parts of skim milk powder, 0.2-0.5 part of allspice powder, 0.1-0.2 part of an intestines forming agent and 10-18 parts of pickling liquid. The invention also discloses a processing technology for the fumigated ham sausage. The processing technology comprises a series of steps of raw material weighing, pickling, mincing, chopping, filling, fumigating, steaming and packaging. The meat is subjected to freshness retaining, rotting prevention, picking and freshness enhancement through the pickling liquid; by a special ox blood sticky rice technology, oil can be greatly absorbed under the mutual interweaving action of chrysanthemum leaves and rhodiola and ox blood sticky rice, so that the obtained finished product tastes fragrant, fresh and tough, is slightly red in appearance, is high in glossiness, is oily but not greasy, can clear heat to remove toxin, and has the health-protection effects of nourishing yang and the like.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of smoked intestines and processing technology thereof.
Background technology
Chrysanthemum leaf is the tender head of camomile, also by people, is called florists chrysanthemum leaf, chrysanthemum brain, is quite well-known edible wild herbs, with first of shepherd's purse, reed wormwood artemisia, kalimeris head, clover, hay dish, purslane, matrimony vine, is known as " eight open countries, Nanjing ".As the saying goes: " treasured is really known in Nanjing Human health, a bite rice a bite grass." illustrate, Nanjing Human is shown special preference to edible wild herbs.Sweet, the micro-hardship of chrysanthemum leaf nature and flavor, temperature.Be a kind of health-care vegetable, have good food therapy health effect.Herb is medicinal, has the effect of hemostasis, pain relieving, eliminating stasis to subdue swelling.
Chrysanthemum leaf clearing heat and cooling blood, whets the appetite in tune.Cure mainly loose stasis of blood hemostasis, removing toxicity for detumescence.For spitting blood, bleeding from five sense organs or subcutaneous tissue, hematuria, has blood in stool, functional uterine bleeding, postpartum blood stasis stomachache, Kaschin-Beck disease; Also can be hypotensive, clearing heat and detoxicating.Be suitable for the diseases such as stomach energy is vexed, constipation bitter taste, headache hot eyes.
Rhodiola root can improve sleep, blood-enriching and blood-promoting circulation, anti-cerebral anoxia, antifatigue, promoting blood circulation and hemostasis, removing heat from the lung to relieve cough, change become silted up detumescence, antipyreticly bring down a fever, nourish the effects such as vigour.
Smoked intestines are common sausage kinds, are deeply subject to liking of the general common people, are also one of food of normal making among the people, and the way of various places is all variant.But various places the smoked intestines practice all keep away and unavoidably can cause smoked intestines more greasy, mouthfeel is soft single, and smoking food is often edible easily gets angry.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of health care fumigating ham sausage and processing technology thereof.
Technical scheme: for achieving the above object, a kind of smoked intestines provided by the invention, make component and comprise by weight following raw material: 40 ~ 60 parts of pigskins, 25 ~ 28 parts of pig face meat, 25 ~ 30 parts, pig tongue, 3 ~ 8 parts of chrysanthemum leaf and rhodiola roots, 25 ~ 30 parts of back fats, 25 ~ 30 parts of ox bloods, 40 ~ 60 parts, glutinous rice, 4 ~ 6 parts of skimmed milk powers, 5 ~ 8 parts of cornstarch, 1 ~ 3 part, garlic, 1 ~ 3 part of ginger, 1 ~ 3 part, Radix Glycyrrhizae, 0.2 ~ 0.5 part of pepper powder, 0.1 ~ 0.2 part, the blue powder in black angle, 0.5 ~ 0.8 part, caraway seed powder, 0.6 ~ 0.9 part of nutmeg, 12 ~ 18 parts of pickling liquids.
Further, pickling liquid component comprises following raw material by weight: 0.2 ~ 0.5 part of natrium nitrosum, 0.3 ~ 0.5 part of natrium citricum, 0.3 ~ 0.5 part of sodium isoascorbate, 60 ~ 80 parts, the rice wine that alcohol concentration is 5%, 5 ~ 8 parts of salt, 1 ~ 2 part, brown sugar.
Preferably, make component and comprise by weight following raw material: 40 ~ 50 parts of pigskins, 25 ~ 28 parts of pig face meat, 25 ~ 28 parts, pig tongue, 25 ~ 28 parts of back fats, 25 ~ 30 parts of ox bloods, chrysanthemum leaf 3,2 parts of rhodiola roots, 40 ~ 50 parts, glutinous rice, 5 parts of skimmed milk powers, 5 ~ 6 parts of cornstarch, 1 ~ 3 part, garlic, 1 ~ 3 part of ginger, 1 ~ 3 part, Radix Glycyrrhizae, 0.2 ~ 0.5 part of pepper powder, 0.1 ~ 0.2 part, the blue powder in black angle, 0.5 ~ 0.8 part, caraway seed powder, 0.6 ~ 0.9 part of nutmeg, 12 ~ 15 parts of pickling liquids.
Preferably, make component and comprise by weight following raw material: 45 parts of pigskins, 26 parts of pig face meat, 26 parts, pig tongue, 27 parts of back fats, 25 ~ 30 parts of ox bloods, 45 parts, glutinous rice, 5 parts of skimmed milk powers, chrysanthemum leaf 4,3 parts of rhodiola roots, 5 parts of cornstarch, 2 parts, garlic, 2 parts of ginger, 0.4 part of 2 portions of pepper powder of Radix Glycyrrhizae, 0.2 part, the blue powder in black angle, 0.6 part, caraway seed powder, 0.8 part of nutmeg, 15 parts of pickling liquids.
Above-mentioned smoked intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: after pigskin, pig face meat, back fat and pig tongue are cleaned, put into the cylinder that salts down, add pickling liquid and salt, salt down 2 ~ 4 days;
(3) precook: pickled pigskin, pig face meat, back fat and pig tongue are put into pot poach and after 2 ~ 2.5 hours, bone and surface fat;
(4) Minced Steak is cut and is mixed: by well-done meat and glutinous rice, skimmed milk power, nutmeg, caraway seed powder, cornstarch, the blue powder in black angle, pepper powder, ginger, Radix Glycyrrhizae, garlic, Radix Glycyrrhizae, chrysanthemum leaf and rhodiola root, put into meat grinder and rub, finally add ox blood to cut and mix evenly;
(5) bowel lavage: select ox caecum;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 ℃, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 ℃ that water steams temperature, water steams after 1 ~ 1.5 hour cooling.
(8) packing: vacuum packaging is carried out in sterilizing.
Beneficial effect: the present invention is for traditional handicraft, the present invention carries out preservation and antisepsis by pickling liquid to meat and pickles and increase fresh processing, special ox blood glutinous rice technique, by being interweaved of chrysanthemum leaf and rhodiola root and ox blood glutinous rice, being acted on and had a larger absorption to greasy, the finished product mouthfeel drawing is fragrant fresh solid, outward appearance is micro-red, gloss degree of having, oily but not greasy, and can be clearing heat and detoxicating, the health-care efficacies such as nourishing yang-energy.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
Smoked intestines, make component and comprise by weight following raw material: 60 parts of pigskins, 25 parts of pig face meat, 25 parts, pig tongue, 25 parts of back fats, 25 parts of ox bloods, 40 parts, glutinous rice, 4 parts of skimmed milk powers, 3 parts, chrysanthemum leaf, 2 parts of rhodiola roots, 5 parts of cornstarch, 1 part, garlic, 1 part of ginger, 1 part, Radix Glycyrrhizae, 0.2 part of pepper powder, 0.1 part, the blue powder in black angle, 0.5 part, caraway seed powder, 0.6 part of nutmeg, 18 parts of pickling liquids.
Pickling liquid component comprises following raw material by weight: 0.2 part of natrium nitrosum, and 0.5 part of natrium citricum, 0.5 part of sodium isoascorbate, 80 parts, the rice wine that alcohol concentration is 5%, 8 parts of salt, 2 parts, brown sugar, by above-mentioned mixing.
Above-mentioned smoked intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: after pigskin, pig face meat, back fat and pig tongue are cleaned, put into the cylinder that salts down, add pickling liquid and salt, salt down 2 ~ 4 days;
(3) precook: pickled pigskin, pig face meat, back fat and pig tongue are put into pot poach and after 2 ~ 2.5 hours, bone and surface fat;
(4) Minced Steak is cut and is mixed: by well-done meat and glutinous rice, skimmed milk power, nutmeg, caraway seed powder, cornstarch, the blue powder in black angle, pepper powder, ginger, Radix Glycyrrhizae, garlic, Radix Glycyrrhizae, chrysanthemum leaf and rhodiola root, put into meat grinder and rub, finally add ox blood to cut and mix evenly;
(5) bowel lavage: select ox caecum;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 ℃, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 ℃ that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packing: vacuum packaging is carried out in sterilizing.
embodiment 2:
Smoked intestines, make component and comprise by weight following raw material: 40 parts of pigskins, 28 parts of pig face meat, 30 parts, pig tongue, 30 parts of back fats, 30 parts of ox bloods, 4 parts, chrysanthemum leaf, 3 parts of rhodiola roots, 60 parts, glutinous rice, 6 parts of skimmed milk powers, 8 parts of cornstarch, 3 parts, garlic, 3 parts of ginger, 3 parts, Radix Glycyrrhizae, 0.5 part of pepper powder, 0.2 part, the blue powder in black angle, 0.8 part, caraway seed powder, 0.9 part of nutmeg, 18 parts of pickling liquids.
Pickling liquid component comprises following raw material by weight: 0.5 part of natrium nitrosum, 0.3 part of natrium citricum, 0.3 part of sodium isoascorbate, 60 parts, the rice wine that alcohol concentration is 5%, 5 parts of salt, 1 part, brown sugar.
Above-mentioned smoked intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: after pigskin, pig face meat, back fat and pig tongue are cleaned, put into the cylinder that salts down, add pickling liquid and salt, salt down 2 ~ 4 days;
(3) precook: pickled pigskin, pig face meat, back fat and pig tongue are put into pot poach and after 2 ~ 2.5 hours, bone and surface fat;
(4) Minced Steak is cut and is mixed: by well-done meat and glutinous rice, skimmed milk power, nutmeg, caraway seed powder, cornstarch, the blue powder in black angle, pepper powder, ginger, Radix Glycyrrhizae, garlic, Radix Glycyrrhizae, chrysanthemum leaf and rhodiola root, put into meat grinder and rub, finally add ox blood to cut and mix evenly;
(5) bowel lavage: select ox caecum;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 ℃, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 ℃ that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packing: vacuum packaging is carried out in sterilizing.
embodiment 3:
Smoked intestines, make component and comprise by weight following raw material: 45 parts of pigskins, 26 parts of pig face meat, 27 parts, pig tongue, 27 parts of back fats, 29 parts of ox bloods, 2 parts, chrysanthemum leaf, 1 part of rhodiola root, 45 parts, glutinous rice, 5 parts of skimmed milk powers, 6 parts of cornstarch, 3 parts, garlic, 2 parts of ginger, 2 parts, Radix Glycyrrhizae, 0.4 part of pepper powder, 00.2 part, the blue powder in black angle, 0.8 part, caraway seed powder, 0.9 part of nutmeg, 15 parts of pickling liquids.
Pickling liquid component comprises following raw material by weight: 0.3 part of natrium nitrosum, 0.4 part of natrium citricum, 0.4 part of sodium isoascorbate, 70 parts, the rice wine that alcohol concentration is 5%, 7 parts of salt, 1.5 parts, brown sugar.
Above-mentioned smoked intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: after pigskin, pig face meat, back fat and pig tongue are cleaned, put into the cylinder that salts down, add pickling liquid and salt, salt down 2 ~ 4 days;
(3) precook: pickled pigskin, pig face meat, back fat and pig tongue are put into pot poach and after 2 ~ 2.5 hours, bone and surface fat;
(4) Minced Steak is cut and is mixed: by well-done meat and glutinous rice, skimmed milk power, nutmeg, caraway seed powder, cornstarch, the blue powder in black angle, pepper powder, ginger, Radix Glycyrrhizae, garlic, Radix Glycyrrhizae, chrysanthemum leaf and rhodiola root, put into meat grinder and rub, finally add ox blood to cut and mix evenly;
(5) bowel lavage: select ox caecum;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 ℃, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 ℃ that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packing: vacuum packaging is carried out in sterilizing.
embodiment 4:
Smoked intestines, make component and comprise by weight following raw material: 45 parts of pigskins, 26 parts of pig face meat, 26 parts, pig tongue, 27 parts of back fats, 25 ~ 30 parts of ox bloods, 45 parts, glutinous rice, 5 parts, chrysanthemum leaf, 3 parts of rhodiola roots, 5 parts of skimmed milk powers, 5 parts of cornstarch, 2 parts, garlic, 2 parts of ginger, 0.4 part of 2 portions of pepper powder of Radix Glycyrrhizae, 0.2 part, the blue powder in black angle, 0.6 part, caraway seed powder, 0.8 part of nutmeg, 15 parts of pickling liquids.
Pickling liquid component comprises following raw material by weight: 0.3 part of natrium nitrosum, 0.4 part of natrium citricum, 0.4 part of sodium isoascorbate, 70 parts, the rice wine that alcohol concentration is 5%, 7 parts of salt, 1.5 parts, brown sugar.
Above-mentioned smoked intestines processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: after pigskin, pig face meat, back fat and pig tongue are cleaned, put into the cylinder that salts down, add pickling liquid and salt, salt down 2 ~ 4 days;
(3) precook: pickled pigskin, pig face meat, back fat and pig tongue are put into pot poach and after 2 ~ 2.5 hours, bone and surface fat;
(4) Minced Steak is cut and is mixed: by well-done meat and glutinous rice, skimmed milk power, nutmeg, caraway seed powder, cornstarch, the blue powder in black angle, pepper powder, ginger, Radix Glycyrrhizae, garlic, Radix Glycyrrhizae, chrysanthemum leaf and rhodiola root, put into meat grinder and rub, finally add ox blood to cut and mix evenly;
(5) bowel lavage: select ox caecum;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 ℃, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 ℃ that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packing: vacuum packaging is carried out in sterilizing.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a health care fumigating ham sausage, is characterized in that: make component and comprise by weight following raw material: 40 ~ 60 parts of pigskins, 25 ~ 28 parts of pig face meat, 25 ~ 30 parts, pig tongue, 3 ~ 8 parts of chrysanthemum leaf and rhodiola roots, 25 ~ 30 parts of back fats, 25 ~ 30 parts of ox bloods, 40 ~ 60 parts, glutinous rice, 4 ~ 6 parts of skimmed milk powers, 5 ~ 8 parts of cornstarch, 1 ~ 3 part, garlic, 1 ~ 3 part of ginger, 1 ~ 3 part, Radix Glycyrrhizae, 0.2 ~ 0.5 part of pepper powder, 0.1 ~ 0.2 part, the blue powder in black angle, 0.5 ~ 0.8 part, caraway seed powder, 0.6 ~ 0.9 part of nutmeg, 12 ~ 18 parts of pickling liquids.
2. a kind of health care fumigating ham sausage according to claim 1, it is characterized in that: pickling liquid component comprises following raw material by weight: 0.2 ~ 0.5 part of natrium nitrosum, 0.3 ~ 0.5 part of natrium citricum, 0.3 ~ 0.5 part of sodium isoascorbate, alcohol concentration is 60 ~ 80 parts, 5% rice wine, 5 ~ 8 parts of salt, 1 ~ 2 part, brown sugar.
3. a kind of health care fumigating ham sausage according to claim 1, it is characterized in that: make component and comprise by weight following raw material: 40 ~ 50 parts of pigskins, 25 ~ 28 parts of pig face meat, 25 ~ 28 parts, pig tongue, chrysanthemum leaf 4,3 parts of rhodiola roots, 25 ~ 28 parts of back fats, 25 ~ 30 parts of ox bloods, 40 ~ 50 parts, glutinous rice, 5 parts of skimmed milk powers, 5 ~ 6 parts of cornstarch, 1 ~ 3 part, garlic, 1 ~ 3 part of ginger, 1 ~ 3 part, Radix Glycyrrhizae, 0.2 ~ 0.5 part of pepper powder, 0.1 ~ 0.2 part, the blue powder in black angle, 0.5 ~ 0.8 part, caraway seed powder, 0.6 ~ 0.9 part of nutmeg, 12 ~ 15 parts of pickling liquids.
4. a kind of health care fumigating ham sausage according to claim 1, is characterized in that: make component and comprise by weight following raw material: 45 parts of pigskins, 26 parts of pig face meat, 26 parts, pig tongue, chrysanthemum leaf 3,2 parts of rhodiola roots, 27 parts of back fats, 25 ~ 30 parts of ox bloods, 45 parts, glutinous rice, 5 parts of skimmed milk powers, 5 parts of cornstarch, 2 parts, garlic, 2 parts of ginger, 0.4 part of 2 portions of pepper powder of Radix Glycyrrhizae, 0.2 part, the blue powder in black angle, 0.6 part, caraway seed powder, 0.8 part of nutmeg, 15 parts of pickling liquids.
5. a smoked intestines processing technology according to claim 1, is characterized in that: comprise the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) pickle: after pigskin, pig face meat, back fat and pig tongue are cleaned, put into the cylinder that salts down, add pickling liquid and salt, salt down 2 ~ 4 days;
(3) precook: pickled pigskin, pig face meat, back fat and pig tongue are put into pot poach and after 2 ~ 2.5 hours, bone and surface fat;
(4) Minced Steak is cut and is mixed: by well-done meat and glutinous rice, skimmed milk power, nutmeg, caraway seed powder, cornstarch, the blue powder in black angle, pepper powder, ginger, Radix Glycyrrhizae, garlic, Radix Glycyrrhizae, chrysanthemum leaf and rhodiola root, put into meat grinder and rub, finally add ox blood to cut and mix evenly;
(5) bowel lavage: select ox caecum;
(6) sootiness: the intestines of having filled with are carried out to sootiness, and sootiness temperature is at 55 ~ 75 ℃, and smoke fumigating time was at 2 ~ 3 hours;
(7) steam intestines: it is 75 ~ 80 ℃ that water steams temperature, water steams after 1 ~ 1.5 hour cooling;
(8) packing: vacuum packaging is carried out in sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276947.5A CN104026630A (en) | 2014-06-20 | 2014-06-20 | Health-protection fumigated ham sausage and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276947.5A CN104026630A (en) | 2014-06-20 | 2014-06-20 | Health-protection fumigated ham sausage and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026630A true CN104026630A (en) | 2014-09-10 |
Family
ID=51457798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410276947.5A Pending CN104026630A (en) | 2014-06-20 | 2014-06-20 | Health-protection fumigated ham sausage and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026630A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824708A (en) * | 2015-05-27 | 2015-08-12 | 天津春宇食品配料有限公司 | Sticky rice and chicken sausage and making method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2159055C1 (en) * | 2000-04-19 | 2000-11-20 | Тимошенко Николай Васильевич | Semismoked sausage for school children diet |
| CN1466901A (en) * | 2002-07-08 | 2004-01-14 | 李杰华 | Nutritious red sausage and making process thereof |
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| KR20100004721A (en) * | 2008-07-04 | 2010-01-13 | 건국대학교 산학협력단 | Manufacturing method of low-fat sausages using vegetable oil and rice bran fiber |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN103584175A (en) * | 2013-09-24 | 2014-02-19 | 张斌 | Making method of fish cake sausage |
-
2014
- 2014-06-20 CN CN201410276947.5A patent/CN104026630A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2159055C1 (en) * | 2000-04-19 | 2000-11-20 | Тимошенко Николай Васильевич | Semismoked sausage for school children diet |
| CN1466901A (en) * | 2002-07-08 | 2004-01-14 | 李杰华 | Nutritious red sausage and making process thereof |
| KR20100004721A (en) * | 2008-07-04 | 2010-01-13 | 건국대학교 산학협력단 | Manufacturing method of low-fat sausages using vegetable oil and rice bran fiber |
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN103584175A (en) * | 2013-09-24 | 2014-02-19 | 张斌 | Making method of fish cake sausage |
Non-Patent Citations (1)
| Title |
|---|
| 高海燕，等: "《香肠制品加工技术》", 30 November 2013, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824708A (en) * | 2015-05-27 | 2015-08-12 | 天津春宇食品配料有限公司 | Sticky rice and chicken sausage and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103238863B (en) | Preparing technology of cantonese dried beef | |
| CN101099557B (en) | Goose food ingredient and processing technology thereof | |
| KR100900789B1 (en) | Smoking of duck meat with Rubus coreanus and that of manufacturing method | |
| KR20100121035A (en) | The way to make yaksun food, the food good for health | |
| CN107772224A (en) | Instant type is dry drags for spiral shell powder and preparation method thereof for one kind i.e. bubble | |
| CN103478794A (en) | Method for preparing giant salamander soup | |
| CN105995669B (en) | A kind of instant mustard oyster food of green and its processing method | |
| CN105124639A (en) | Processing method of quail eggs | |
| KR101132908B1 (en) | Method of roast sliced duck meat and pack with roast sliced duck meat | |
| CN107484975A (en) | The preparation method of ditch outer leaf smoked chicken | |
| KR20100060966A (en) | Gravy and manufacturing method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN108576649A (en) | A kind of spicy beef grain and preparation method thereof | |
| CN109393423B (en) | Marinating material for marinating procambarus clarkii and preparation method | |
| CN103610084A (en) | Manufacturing method of marinated beef capable of nourishing spleen and stomach | |
| KR20060122248A (en) | A method of preparing a frozen 'xiaolongbao' with frozen meat juice, and a frozen 'xiaolongbao' prepared therefrom | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| KR101368134B1 (en) | Catfish manufacturing method | |
| CN108669464A (en) | A kind of spicy beef jerky and preparation method thereof | |
| KR100948994B1 (en) | Smoked chicken breast and the method of manufacturing it | |
| CN108338331B (en) | Processing method of Sichuan white rabbit meat | |
| CN107410944A (en) | A kind of grass carp of oolong tea flavor is dry and preparation method thereof | |
| CN101422264B (en) | Production method of fruit-vegetable and beer soused mitten crab | |
| CN104026630A (en) | Health-protection fumigated ham sausage and processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140910 |