CN104664435A

CN104664435A - Ham sausage

Info

Publication number: CN104664435A
Application number: CN201310636071.6A
Authority: CN
Inventors: 吴冠廷
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-03
Filing date: 2013-12-03
Publication date: 2015-06-03

Abstract

The invention discloses a ham sausage prepared from 50 parts of lean meat, 0.25 part of monosodium glutamate, 1.5 parts of refined salt, 2.5 parts of granulated sugar, 20 parts of starch, 0.003 part of sodium nitrite, 0.15 part of ground pepper and 0.15 part of aniseed powder. The ham sausage is prepared by using a making method comprising the steps of smashing the lean meat of a pig to form meat paste according to the ratio; pouring the monosodium glutamate, the refined salt, the granulated sugar, the sodium nitrite, the ground pepper and the aniseed powder into the meat paste to uniformly stir, then, pouring the starch to uniformly stir, and filling. The ham sausage is fresh and delicious in taste, tasty and refreshing and suitable for the tastes of all people, and also has a health care function.

Description

A kind of ham sausage

Technical field

The invention belongs to nutritional health food field, be specifically related to a kind of preparation method of nutritive ham.

Background technology

At present, domestic ham sausage is various in style, and various objects pattern is numerous, has corn sausage, beef sausage, chicken meat sausage, pork sausages etc.These ham sausage are main mainly with various meat greatly, and be aided with starch, spices, flavor enhancement, anticorrisive agent be made, although have the advantage being beneficial to storage, nutrition is more single, unbalanced, reduces edibility.

Summary of the invention

One is the object of the present invention is to provide to have abundant nutrition, a kind of ham sausage of excellent taste.

A kind of ham sausage is made up of 40-60 parts, lean meat, monosodium glutamate 0.2-0.3 part, refined salt 1-2 parts, granulated sugar 2-3 parts, starch 10-30 parts, natrium nitrosum 0.003-0.004 part, pepper powder 0.1-0.2 part, 0.1-0.2 part, aniseed powder.

Its preparation method gets lean meat by upper proportioning to be crushed to muddy flesh, and monosodium glutamate, refined salt, granulated sugar, natrium nitrosum, pepper powder, aniseed powder are poured into muddy flesh and stirred, then pour starch into and stir, and records and form.

Delicious flavour of the present invention, tasty and refreshing, be applicable to everyone taste, and there is health care.

Specific embodiment

Embodiment one

A kind of ham sausage, that to make its preparation method by 50 parts, lean meat, monosodium glutamate 0.25 part, refined salt 1.5 parts, granulated sugar 2.5 parts, starch 20 parts, natrium nitrosum 0.003 part, pepper powder 0.15 part, 0.15 part, aniseed powder be get lean pork by upper proportioning to be crushed to muddy flesh, monosodium glutamate, refined salt, granulated sugar, natrium nitrosum, pepper powder, aniseed powder are poured into muddy flesh and stirred, pour starch again into stir, record and form.

Embodiment two

Embodiment two is identical with embodiment one preparation method, and its difference is 40 parts, lean meat, monosodium glutamate 0.2 part, refined salt 1 part, granulated sugar 2 parts, starch 10 parts, natrium nitrosum 0.003 part, pepper powder 0.1 part, 0.1 part, aniseed powder are made.

Embodiment three

Embodiment three is identical with embodiment one preparation method, and its difference is 60 parts, lean meat, monosodium glutamate 0.3 part, refined salt 2 parts, granulated sugar 3 parts, starch 30 parts, natrium nitrosum 0.004 part, pepper powder 0.2 part, 0.2 part, aniseed powder are made.

Claims

1. a ham sausage, is characterized in that being made up of 40-60 parts, lean meat, monosodium glutamate 0.2-0.3 part, refined salt 1-2 parts, granulated sugar 2-3 parts, starch 10-30 parts, natrium nitrosum 0.003-0.004 part, pepper powder 0.1-0.2 part, 0.1-0.2 part, aniseed powder; Its preparation method gets lean pork by upper proportioning to be crushed to muddy flesh, and monosodium glutamate, refined salt, granulated sugar, natrium nitrosum, pepper powder, aniseed powder are poured into muddy flesh and stirred, then pour starch into and stir, and records and form.

2. a kind of ham sausage according to claim 1, is characterized in that 50 parts, described lean meat, monosodium glutamate 0.25 part, refined salt 1.5 parts, granulated sugar 2.5 parts, starch 20 parts, natrium nitrosum 0.003 part, pepper powder 0.15 part, 0.15 part, aniseed powder are made.

3. a kind of ham sausage according to claim 1, is characterized in that 40 parts, described lean meat, monosodium glutamate 0.2 part, refined salt 1 part, granulated sugar 2 parts, starch 10 parts, natrium nitrosum 0.003 part, pepper powder 0.1 part, 0.1 part, aniseed powder are made.

4. a kind of ham sausage according to claim 1, is characterized in that 60 parts, described lean meat, monosodium glutamate 0.3 part, refined salt 2 parts, granulated sugar 3 parts, starch 30 parts, natrium nitrosum 0.004 part, pepper powder 0.2 part, 0.2 part, aniseed powder are made.