CN104351835A - Production method of yellow bean ham sausages - Google Patents

Production method of yellow bean ham sausages Download PDF

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Publication number
CN104351835A
CN104351835A CN201410527173.9A CN201410527173A CN104351835A CN 104351835 A CN104351835 A CN 104351835A CN 201410527173 A CN201410527173 A CN 201410527173A CN 104351835 A CN104351835 A CN 104351835A
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CN
China
Prior art keywords
minutes
production method
grams
meat
yellow
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
Application number
CN201410527173.9A
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Chinese (zh)
Inventor
宋其祥
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chongqing Shuangqiao Weisi Technology Co Ltd
Original Assignee
Chongqing Shuangqiao Weisi Technology Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chongqing Shuangqiao Weisi Technology Co Ltd filed Critical Chongqing Shuangqiao Weisi Technology Co Ltd
Priority to CN201410527173.9A priority Critical patent/CN104351835A/en
Publication of CN104351835A publication Critical patent/CN104351835A/en
Pending legal-status Critical Current

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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a production method of yellow bean ham sausages, belongs to the field of ham sausage processing, and can effectively overcome the shortcoming that no ham sausages are produced from yellow beans so far. The production method comprises the following steps: pouring 10 kg of yellow beans into a water pool, filling up the water pool with water, soaking for 2 days, slightly stirring in a stirring machine for 5 minutes, peeling the yellow beans, and washing the yellow beans once for later use; removing the pig skin, bones and tendons of 100 kg of pork, mincing the pork into meat particles by a meat mincing machine, adding 20 kg of starch, 50 g of white sugar, 2,000 g of monosodium glutamate and 30 g of essence respectively, starting the stirring machine for stirring for 30 minutes, mincing the meat particles into meat paste, and uniformly stirring the seasonings; pouring the prepared raw materials into an automatic sausage filling machine for filling, thoroughly boiling the filled ham sausages in a pan for 30 minutes, fishing out from the pan, and cooling by air, wherein each bag is filled with 20 g of the raw materials. The production method is mainly used for producing the yellow bean ham sausages.

Description

A kind of production method of soya bean ham sausage
technical field the present invention relates to a kind of production method of soya bean ham sausage.
background technology soya bean has another name called soybean, mainly originate in the Northeast of China, containing the trace element such as rich in protein and calcium, iron, zinc in soya bean, the processing method of soya bean is varied, but so far there are no soya bean being produced into the case of ham sausage.
summary of the invention the object of the invention is the production method that will provide a kind of soya bean ham sausage, and it effectively can solve the shortcoming so far there are no soya bean being produced into ham sausage case.
the object of the present invention is achieved like this: a kind of production method of soya bean ham sausage, 10 kilograms of soya beans are poured in pond, soaks 2 days after adding the water in full pond, then put in mixer and stir 5 minutes gently, skin on soya bean surface is taken off, and for subsequent use after cleaning one time with water; Get fresh pork 100 kilograms, get rid of pigskin, bone, muscle, put in meat grinder and be twisted into meat grain, then 20 kg of starch, 50 grams of white sugar, 2000 grams of monosodium glutamates, 30 grams of essence are added respectively, start mixer and stir 30 minutes, meat grain is twisted into muddy flesh, and above-mentioned condiment is stirred; The raw material made is poured into and carries out filling in automatic enemator, every bag filling 20 grams, then the ham sausage installed is put into pot and boil 30 minutes, ham sausage is boiled completely, then get from pot dry in the air cold after.
a production method for soya bean ham sausage, soya bean joins in ham sausage by this product, has both enriched the nutritional labeling of ham sausage, has again reduced the production cost of product, has advantage that is nutritious, instant.
detailed description of the invention
raw material prepares:
soya bean 10 kilograms, 200 kilograms, water, 20 kg of starch, 50 grams of white sugar, 2000 grams of monosodium glutamates, 30 grams of essence.
production method:
10 kilograms of soya beans are poured in pond, soaks 2 days after adding the water in full pond, then put in mixer and stir 5 minutes gently, the skin on soya bean surface is taken off, and for subsequent use after cleaning one time with water.
get fresh pork 100 kilograms, get rid of pigskin, bone, muscle, put in meat grinder and be twisted into meat grain, then 20 kg of starch, 50 grams of white sugar, 2000 grams of monosodium glutamates, 30 grams of essence are added respectively, start mixer and stir 30 minutes, meat grain is twisted into muddy flesh, and above-mentioned condiment is stirred.
the raw material made is poured into and carries out filling in automatic enemator, every bag filling 20 grams, then the ham sausage installed is put into pot and boil 30 minutes, ham sausage is boiled completely, then get from pot dry in the air cold after.
with polybag, the ham sausage produced is packaged, every packaging 10.

Claims (1)

1. a production method for soya bean ham sausage, is characterized in that: pour in pond by 10 kilograms of soya beans, soaks 2 days, then put in mixer and stir 5 minutes gently, taken off by the skin on soya bean surface after adding the water in full pond, and for subsequent use after cleaning one time with water; Get fresh pork 100 kilograms, get rid of pigskin, bone, muscle, put in meat grinder and be twisted into meat grain, then 20 kg of starch, 50 grams of white sugar, 2000 grams of monosodium glutamates, 30 grams of essence are added respectively, start mixer and stir 30 minutes, meat grain is twisted into muddy flesh, and above-mentioned condiment is stirred; The raw material made is poured into and carries out filling in automatic enemator, every bag filling 20 grams, then the ham sausage installed is put into pot and boil 30 minutes, ham sausage is boiled completely, then get from pot dry in the air cold after.
CN201410527173.9A 2014-10-09 2014-10-09 Production method of yellow bean ham sausages Pending CN104351835A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410527173.9A CN104351835A (en) 2014-10-09 2014-10-09 Production method of yellow bean ham sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410527173.9A CN104351835A (en) 2014-10-09 2014-10-09 Production method of yellow bean ham sausages

Publications (1)

Publication Number Publication Date
CN104351835A true CN104351835A (en) 2015-02-18

Family

ID=52519225

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410527173.9A Pending CN104351835A (en) 2014-10-09 2014-10-09 Production method of yellow bean ham sausages

Country Status (1)

Country Link
CN (1) CN104351835A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109480208A (en) * 2017-09-13 2019-03-19 李悦 The production method of beans meat sausage product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109480208A (en) * 2017-09-13 2019-03-19 李悦 The production method of beans meat sausage product

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Legal Events

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C06 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150218