CN104643117A - Nutritional ham sausage and preparation process thereof - Google Patents
Nutritional ham sausage and preparation process thereof Download PDFInfo
- Publication number
- CN104643117A CN104643117A CN201310588380.0A CN201310588380A CN104643117A CN 104643117 A CN104643117 A CN 104643117A CN 201310588380 A CN201310588380 A CN 201310588380A CN 104643117 A CN104643117 A CN 104643117A
- Authority
- CN
- China
- Prior art keywords
- ham sausage
- ham
- shelled peanut
- sausage
- raw materials
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A nutritional ham sausage and a preparation process thereof. The preparation process includes following steps: crushing meat materials, stirring and blending the raw materials including crushed lean meats, grease, vegetable proteins and starch, adding a spice and an additive, performing emulsification, performing vacuumizing, filling a sausage casing with the prepared stuff, cooking the filled ham sausage and disinfecting the nutritional ham sausage. The preparation process is characterized in that when the crushed lean meats, the grease, the vegetable proteins and the starch are stirred and blended, peanut kernels are added to the raw materials and are stirred and blended with the raw materials uniformly and then the raw materials added with the peanut kernels are sent to a subsequent common process. When the raw materials of the ham sausage is added with the peanut kernels, the percentage of the content of salt is regulated to be equal to that of a ham sausage stuff in the prior art, the percentage of water content is regulated to be equal to that of the ham sausage stuff in the prior art, and addition proportion of additives, such as ascorbic acid, phosphates, a color forming agent and the like, is equal to those of the ham sausage stuff in the prior art on the basis of deducting the weight of the added peanut kernels.
Description
Technical field
The present invention relates to a kind of meat products, particularly relate to the ham sausage formed primarily of animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, colour former and other additive, plastic casing etc.
Background technology
The existing commercially available spring all, the pork ham intestines of the multiple brand such as Shuan Hui, Zheng Rong, beef ham intestines, chicken ham sausage, fish-ham sausage be mostly such, they are easy to preservation, instant, delicious flavour, nutrition are good, but they lack fragrance and the nutrition of shelled peanut.
Summary of the invention
The object of this invention is to provide a kind ofly has the fragrance of shelled peanut and the nutritive ham of nutrition.
The products scheme taked for reaching goal of the invention is: primarily of plastic casing, animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, in the pork ham intestines that colour former and other additive etc. are formed or beef ham intestines or chicken ham sausage or fish-ham sausage, the water content increased by weight about 25%, its granularity does not affect the shelled peanut entering later each road production process (as bowel lavage technique) of ham sausage, addition is account for ham sausage gross weight 3% to 10%, (shelled peanut different to water content can convert different interpolation weight by water content 2 5%).The percentage of its (ham sausage material) salt content is adjusted to that to ask to join one existing ham sausage material the same after ham sausage material adds shelled peanut, the percentage of its water content is adjusted to ask to join one existing ham sausage material the same, and the ham sausage material that the adding proportion of the additives such as ascorbic acid, phosphate, colour former increases shelled peanut weight by deduction calculates, standard is about the same with common ham sausage material.
In order to make the shelled peanut of interpolation evener in the distribution of ham sausage material, and avoid in (the finished product ham intestines as 1 00 gram weight types) technological process of some ham sausage kind, its particle size influences enters ham sausage each road production process (as bowel lavage operation) later, the shelled peanut added is chippy shelled peanut, and the granularity of this grating peanut benevolence enters ham sausage later each road production process for degree not affect.
In order to make the shelled peanut of interpolation more savory, the shelled peanut of interpolation is the shelled peanut that can send fragrance after frying.
More easily to rise at ham sausage material to make the shelled peanut of interpolation and send out, the shelled peanut of interpolation steeps the shelled peanut risen.
In order to make the taste of the shelled peanut of interpolation in ham sausage better, the shelled peanut of interpolation is finished existing acid, sweet, bitter, peppery, salty, or its mixed shelled peanut containing taste (life or ripe).
In order to make interpolation shelled peanut after ham sausage not too many containing grease, the consumption of the grease in ham sausage material can be reduced, the weight reducing grease be the shelled peanut weight increased 15% to 30%
The fabrication processing of the ham sausage not increasing shelled peanut is continued to use in the technological process taked for reaching goal of the invention substantially, as cleaned meat material, pulverize meat material, the animal meat crushed, grease, vegetable protein and starch are stirred mix, add spice and additive, emulsification, vacuumize, bowel lavage, high-temperature maturation and sterilization etc., difference is: when allowing animal meat, grease, vegetable protein and the starch crushed stir mix, the shelled peanut increased is dropped into and wherein stirs mix together evenly again, and then enters down one operation usually.After ham sausage material adds shelled peanut, the percentage of its salt content is adjusted to existing ham sausage material the same, the percentage of its water content is adjusted to existing ham sausage material the same, and the ham sausage material that the adding proportion of the additives such as its ascorbic acid, phosphate, colour former increases shelled peanut weight by deduction calculates, standard is the same with common ham sausage material.
In order to make the shelled peanut of interpolation evener in the distribution of ham sausage material, and avoid in (the finished product ham intestines as 1 00 gram weight types) technological process of some ham sausage kind, its particle size influences enters ham sausage each road production process (as bowel lavage operation) later, when allowing the ham sausage material such as animal meat, grease, vegetable protein, starch crushed stir mix, be that to enter each road production process after ham sausage be that the grating peanut benevolence of degree drops into that wherein to stir mix more together even not affect (interpolation) granularity, and then enter down usual operation together.
Because the present invention increases shelled peanut 3% to 8% by weight separately respectively in common pork ham intestines, beef ham intestines, chicken ham sausage, fish-ham sausage, and take above-mentioned process program, nutritive ham of the present invention is made to have the taste of shelled peanut, and enhance the needed by human nutrition such as the essential fatty acid in ham sausage, to eat and very convenient simultaneously.
Provide 18 embodiments below and further illustrate the present invention.
Embodiment 1, increase in the pork ham intestines of the 250 gram weight types be made up of lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage gross weight 4%, the strange taste shelled peanut lobe of its water content about 42%, salt content about 5%, this shelled peanut lobe put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch again together with to stir mix even, and then enter down one common operation.
Embodiment 2, increase in the beef ham intestines of the 250 gram weight types be made up of smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage gross weight 5%, the spicy shelled peanut lobe of its water content about 42%, salt content about 5%.This shelled peanut lobe put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch again together with to stir mix even, and then enter down one common operation.
Embodiment 3, increase in the chicken ham sausage of the 250 gram weight types be made up of chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage gross weight 6%, the Spiced peanuts of its water content about 42%, salt content about 5%.This shelled peanut put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch again together with to stir mix even, and then enter down one common operation.
Embodiment 4, increase in the pork ham intestines be made up of lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage (edible part, lower with) gross weight 8%, be crushed to granularity be no more than 1 millimeter, the grating peanut benevolence of water content about 25 %.This grating peanut benevolence put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch and add account for added shelled peanut gross weight 15% water again together with to stir mix even, and then enter down one common operation.
Embodiment 5, increase in the beef ham intestines be made up of feelings beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage gross weight 8%, be crushed to granularity be no more than 1.5 millimeters, the grating peanut benevolence of water content about 25%.This grating peanut benevolence put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch and add account for added shelled peanut gross weight 12% water again together with to stir mix even, and then enter down one common operation.
Embodiment 6, increase in the chicken ham sausage be made up of chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage gross weight 10%, be crushed to granularity be no more than 2 millimeters, the grating peanut benevolence of water content about 25%.This grating peanut benevolence put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch and add account for added shelled peanut gross weight 10% water again together with to stir mix even, and then enter down one common operation.
Embodiment 7, increase in the pork ham intestines be made up of lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc. account for ham sausage gross weight 3%, fry after can send giving off a strong fragrance taste, be crushed to granularity be no more than 0.5 millimeter, the grating peanut benevolence of water content about 8%.This grating peanut benevolence put into fill crush lean pork, show condition, vegetable protein in the stirred vessel of starch and add account for added shelled peanut gross weight 28% water again together with to stir mix even, and then enter down one common operation.
Claims (3)
1. the pork ham intestines that are made up of animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, colour former and other additive, plastic casing etc. of nutritive ham and manufacture craft thereof or beef ham intestines or chicken ham sausage or a fish-ham sausage, is characterized in that: wherein containing account for ham sausage gross weight 3% to 10%, its granularity do not affect the shelled peanut entering each road production process after ham sausage.
2. nutritive ham according to claim 1, is characterized in that: to be chippy, its granularity enter not affect the shelled peanut that each road production process after ham sausage is degree for the shelled peanut of interpolation.
3. nutritive ham according to claim 1, is characterized in that: the shelled peanut of interpolation is the shelled peanut that can send fragrance after frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588380.0A CN104643117A (en) | 2013-11-21 | 2013-11-21 | Nutritional ham sausage and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588380.0A CN104643117A (en) | 2013-11-21 | 2013-11-21 | Nutritional ham sausage and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643117A true CN104643117A (en) | 2015-05-27 |
Family
ID=53235166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310588380.0A Pending CN104643117A (en) | 2013-11-21 | 2013-11-21 | Nutritional ham sausage and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104643117A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160507A (en) * | 1996-03-28 | 1997-10-01 | 史耀华 | Nutritious ham sausage and its production technology |
| CN1161169A (en) * | 1996-04-02 | 1997-10-08 | 史耀华 | Nutritive ham sausage, and process for producing same |
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN1161805A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
-
2013
- 2013-11-21 CN CN201310588380.0A patent/CN104643117A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160507A (en) * | 1996-03-28 | 1997-10-01 | 史耀华 | Nutritious ham sausage and its production technology |
| CN1161169A (en) * | 1996-04-02 | 1997-10-08 | 史耀华 | Nutritive ham sausage, and process for producing same |
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN1161805A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| CN103444818B (en) | Corn fried dough twist and making method thereof | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN105212085A (en) | A kind of nutritive ham and manufacture craft thereof | |
| CN102232402B (en) | Corn pizza and preparation method thereof | |
| KR101554821B1 (en) | The Manufacturing method of sliced duck meat for wapping food | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN104643117A (en) | Nutritional ham sausage and preparation process thereof | |
| CN106562261A (en) | Cantonese style sausage added with Spanish mackerel meat pieces and preparation method thereof | |
| SU1153866A1 (en) | Mince meat for producing sausage and canned food | |
| CN1161805A (en) | Nutrious ham sausage and making technology thereof | |
| KR20090020229A (en) | Boiled fish paste goods manufacturing method | |
| CN102860527A (en) | Method for processing hot dogs | |
| CN101223935A (en) | Ham using flour weevil as material and processing method thereof | |
| KR101816030B1 (en) | The method of producing fish cakes baked rice cake rice cake contaninig hatba | |
| CN103750382A (en) | Granular sausage suitable for instant noodles | |
| KR102550996B1 (en) | Horse meat meatloaf production method and horse meat meatloaf | |
| CN102177937B (en) | Suaeda salsa pastry and preparation method thereof | |
| KR101235200B1 (en) | Manufacturing method of processed-food with covered rice cake, and processed-food covered rice cake | |
| CN1160507A (en) | Nutritious ham sausage and its production technology | |
| CN1163721A (en) | Nutritive ham sausage and making technique thereof | |
| CN106805143A (en) | A kind of preparation method of radish large meatball | |
| CN104719981A (en) | Processing method of fish sausage | |
| CN1164355A (en) | Nutritious ham sausage and preparing technology thereof | |
| PL241042B1 (en) | Food fish product made of smoked carp and method of producing 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |