CN1053090C

CN1053090C - Ham sausage containing vegetable juice

Info

Publication number: CN1053090C
Application number: CN95107936A
Authority: CN
Inventors: 梁春涛
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-08-15
Filing date: 1995-08-15
Publication date: 2000-06-07
Anticipated expiration: 2015-08-15
Also published as: CN1142916A

Abstract

The present invention relates to a ham sausage containing vegetable juice, which is prepared from meat as main raw materials, flavoring, etc. as adjuvant materials and 20 to 30% of vegetable juice. The ham sausage has the characteristics of peculiar color, luster and taste to promote appetite, contains more reasonable components than those in the traditional ham sausages, and is capable of providing multiple nutrient components and regulating the balance of the nutrient components to meet the requirements of human bodies so that the health of human bodies can be promoted. The ham sausage has auxiliary effect especially on correcting child monophagia, and is one of the optimal food products for tour. The ham sausage can be used as a recommended food product for the field operation environment.

Description

A kind of ham sausage that contains vegetable juice

The present invention relates to meat is the boiled food of primary raw material.

Along with the raising of people's living standard, also more and more exquisite to the requirement of the nutritional labeling of food and color, especially take from natural wholesome food, more come into one's own and favor.In present many food, all kinds of ham sausage have become on the daily dining table of people and one of the common food of travelling, these ham sausage major parts are primary raw material with pork, beef or chicken, add different flavorings, processing and fabricating forms, though more single its delicious flavour of its appearance luster and nutritious, but the nutritional labeling that certain meat raw material that only limits to select for use provides itself, wherein fat, cholesterol level is higher, but lack some vitamin and mineral matter, long-term too much edible, can cause certain harm and influence to health, therefore, still not ideal enough.

Purpose of the present invention, for overcoming in the present ham sausage, mainly provide nutritional labeling by meat, its fat and cholesterol level are higher, and the shortcoming of color and luster dullness, provide the general ham of a kind of ratio to raise the nutritional labeling of abundanter vitamin and mineral matter and have the ham sausage of different color and lusters, in the hope of the nutrition of balance needed by human body.

Vegetables are one of important foodstuffs in the human diet, contain abundant vitamin and mineral matter in the fresh vegetables, are carotene, vitamin C, Cobastab in the meals ₂Deng the main source of calcium, iron,, the acid-base balance of keeping in the human body is played an important role owing to contain abundant mineral matter.The water content of fresh vegetables is bigger, and a wherein big water content is about about 90%, with the juice of vegetables after squeezing, then contains the water-soluble nutritional labeling in the former vegetables: as vitamin and mineral matter; The vegetables of various different colours, the juice of extrusion also has the vegetable juice of different colours, colourless vegetable juice and coloured vegetable juice are arranged, and wherein contained nutritional labeling is also different because of different vegetables.Can select different vegetables for use according to different needs (nutrition, taste, color and luster), squeezing out corresponding vegetable juice arranges in pairs or groups mutually with the meat of primary raw material, the method of processing and fabricating ham sausage routinely can be processed into the ham sausage that has more nutritive value than existing ham sausage.The ham sausage that contains vegetable juice that ham sausage of the present invention is is auxiliary materials such as primary raw material and flavoring with meat, be processed into the process of lapping (casing or can be used as the plastic sheeting of casing) making ham sausage routinely, it is by in processing during ham sausage, adds vegetable juice by meat weight 20-30% and replaces the water that tradition system ham sausage need add and make.Be used to make the meat of ham sausage, can be in the meats such as pork (lean meat more than 95%), ox, sheep, rabbit, chicken any, described vegetable juice is meant coloured or colourless fresh vegetables:, purple vegetables red as tomato, the fore-telling of red sieve, red three-coloured amaranth, filiale, wild alkanna etc.; Green vegetables such as celery, rape, spinach, green vegetables, cucumber; Pale vegetables such as Chinese cabbage, shallot, garlic, Bai Luobu etc., the juice through cleaning, squeezing out.During the processing and fabricating ham sausage, (color, nutrition, taste) as required, the vegetable juice of selecting a kind or 2-3 kind to mix, compound at auxiliary materials such as meat for preparing and flavorings carries out in the whipping process, add gradually (pressing the vegetable juice of meat weight 20-30%), stir, treat that vegetable juice is thick liquid by the meat absorption fully, carry out bowel lavage immediately, press certain-length, two ends are with cotton rope or aluminum strip, sealing is tied up, carry out shortening then, will avoid casing to burst during shortening, can make and contain ham sausage coloured or pale vegetable juice.For guaranteeing the nutritional labeling non-inactivation of vegetable juice, selected vegetables must be fresh vegetables, and the vegetable juice that processes should be used at once.

The ham sausage that contains vegetable juice of the present invention, be to have replaced the water that adds in traditional ham sausage with vegetable juice, the delicious taste that has not only kept former ham sausage, and water-soluble nutritional labeling contained in the vegetables and the colors (as selecting colored vegetable for use) of coloured vegetables have been increased, vary in color, appetite induces one, the taste uniqueness, be that a kind of color is all good, than the more rational meals product of existing ham sausage nutrition, can encourage people to eat vegetables more, thereby can adjust and provide the needs of human body to the multiple nutritional components balance, promotion to go into body Jiankang; Especially in child growth being grown, correct partial eclipse (not liking to eat vegetables) and can play booster action.In addition, more can be used as recommended dietary product under travel food and long-term field work and the particular surroundings (being difficult for having vegetables).

Embodiment

Claim fresh cucumber 40kg, clean, use juice extractor, squeeze into puree, it is standby to tell Fresh Cucumber Juice with centrifuge; Take by weighing thin pork 95kg and pig show condition 5kg is cut into small pieces, add natrium nitrosum 10g, monosodium glutamate 4kg, refined salt 4kg and thin cassia bark 100g, fructus amomi 50g, cloves 50g, the meat of powder and buckle 50g and starch 8kg, join in the mixer in the lump and stir, in whipping process, add above-mentioned Fresh Cucumber Juice 30kg gradually, treat that vegetable juice is absorbed by meat fully, when being thick liquid, promptly make green ham sausage raw material with cucumber Normal juice, existing side by side, soon it pours in the casing with sausage filler, ties up by the long sealing of 20cm with cotton rope then; Put it in the pressure cooker 90 ℃ and cook, in the process of steaming, constantly venting; In order to avoid casing breadage promptly is processed into the ham sausage that green contains vegetable juice.

Example 2

Method step is got the raw materials ready with example 1, and only the 30kg tomato vegetable juice that is processed into the 34kg tomato replaces the cucumber vegetable juice, makes the red ham sausage that contains Tomato juice.

Example 3

Method step is with example 1, and only the wild alkanna root with 30kg replaces cucumber, is processed into purple vegetable juice 25kg.Make purple ham sausage with health care dietotherapy.

Claims

1, a kind of is the ham sausage of auxiliary materials such as primary raw material, seasoning processing with meat, it is characterized in that containing vegetable juice, and it is by adding man-hour, and the vegetable juice that adds by meat weight 20-30% replaces adding entry and making.

2, ham sausage as claimed in claim 1 is characterized in that described vegetable juice is meant coloured, colourless fresh vegetables, any in the vegetable juice through squeezing out.

3, ham sausage as claimed in claim 2 is characterized in that 2-3 kind mixtures of vegetable juices a kind of in the described vegetable juice through squeezing out.