CN105901548A - Making method of clover ham sausages - Google Patents
Making method of clover ham sausages Download PDFInfo
- Publication number
- CN105901548A CN105901548A CN201610222794.5A CN201610222794A CN105901548A CN 105901548 A CN105901548 A CN 105901548A CN 201610222794 A CN201610222794 A CN 201610222794A CN 105901548 A CN105901548 A CN 105901548A
- Authority
- CN
- China
- Prior art keywords
- clover
- slurry
- asparagus
- meat stuffing
- meat
- 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
- 241000219793 Trifolium Species 0.000 title claims abstract description 91
- 235000013580 sausages Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title abstract 3
- 239000002002 slurry Substances 0.000 claims abstract description 56
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 235000015277 pork Nutrition 0.000 claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 25
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000000945 filler Substances 0.000 claims abstract description 9
- 241000234427 Asparagus Species 0.000 claims description 43
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 43
- 239000000463 material Substances 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 244000025254 Cannabis sativa Species 0.000 claims description 20
- 241000219823 Medicago Species 0.000 claims description 20
- 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 17
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 16
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 16
- 102000011632 Caseins Human genes 0.000 claims description 16
- 108010076119 Caseins Proteins 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 16
- 229920002581 Glucomannan Polymers 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 16
- 206010033546 Pallor Diseases 0.000 claims description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 229940046240 glucomannan Drugs 0.000 claims description 16
- 239000008103 glucose Substances 0.000 claims description 16
- 235000010485 konjac Nutrition 0.000 claims description 16
- 239000000252 konjac Substances 0.000 claims description 16
- 235000012054 meals Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 229940080237 sodium caseinate Drugs 0.000 claims description 16
- 235000019710 soybean protein Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 230000029087 digestion Effects 0.000 claims description 8
- 239000010959 steel Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000004658 Medicago sativa Species 0.000 abstract description 4
- 235000010624 Medicago sativa Nutrition 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000019690 meat sausages Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 3
- 150000001841 cholesterols Chemical class 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- HRGUSFBJBOKSML-UHFFFAOYSA-N 3',5'-di-O-methyltricetin Chemical compound COC1=C(O)C(OC)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 HRGUSFBJBOKSML-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- URMVEUAWRUQHON-UHFFFAOYSA-N Medicagol Chemical compound O1C2=CC=3OCOC=3C=C2C2=C1C1=CC=C(O)C=C1OC2=O URMVEUAWRUQHON-UHFFFAOYSA-N 0.000 description 2
- IDDMFNIRSJVBHE-UHFFFAOYSA-N Piscigenin Natural products COC1=C(O)C(OC)=CC(C=2C(C3=C(O)C=C(O)C=C3OC=2)=O)=C1 IDDMFNIRSJVBHE-UHFFFAOYSA-N 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- KCFYHBSOLOXZIF-UHFFFAOYSA-N dihydrochrysin Natural products COC1=C(O)C(OC)=CC(C2OC3=CC(O)=CC(O)=C3C(=O)C2)=C1 KCFYHBSOLOXZIF-UHFFFAOYSA-N 0.000 description 2
- 208000014617 hemorrhoid Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- BMCJATLPEJCACU-UHFFFAOYSA-N tricin Natural products COc1cc(OC)c(O)c(c1)C2=CC(=O)c3c(O)cc(O)cc3O2 BMCJATLPEJCACU-UHFFFAOYSA-N 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 208000020084 Bone disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- MFGPOUKCANVBPW-UHFFFAOYSA-N Castanogenol Natural products CC1(C)CCC2(CO)CCC3(C)C(=CCC4C5(C)CC(O)C(O)C(C)(CO)C5CCC34C)C2C1 MFGPOUKCANVBPW-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010062767 Hypophysitis Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000012659 Joint disease Diseases 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 230000001800 adrenalinergic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 229940030606 diuretics Drugs 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000031169 hemorrhagic disease Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 210000003635 pituitary gland Anatomy 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a making method of clover ham sausages. The making method comprises the following steps: 1, preparing a clover slurry; 2, preparing a needle mushroom slurry; 3, making meat stuffing; and 4, preserving the meat stuffing at 0-4DEG C for 10-12h, pouring the preserved meat stuffing to a sausage filler, filling sausage casings with the preserved meat stuffing, binding with aluminum wires, boiling the obtained sausages at 110-120DEG C for 8-12min, drying the boiled sausages, and packaging the dried sausages to obtain the clover ham sausages. Low-fat nutritional and health meat sausage products are made from fresh medicago sativa, needle mushroom and pork, so the disadvantages of high fat content and no dietary fibers in meat products are solved; and addition of the fresh medicago sativa and the needle mushroom greatly improves the health efficacy of the products, improves the functions of human bodies, enhances the immunity, reduces cholesterols and improves the body physique.
Description
Technical field
The present invention relates to the preparation method of a kind of ham sausage, be specifically related to the preparation method of a kind of clover ham sausage.
Background technology
Clover is the common name of clover, the most foremost be alfalfa as leguminous forage (Medicago sativa), it is the protein feeds of high yield and high quality.
Every fresh clover of hectogram is containing vitamin C 118 milligrams, Vb2 0.36mg, calcium 713 milligrams, iron 9.7 milligrams, 8.5 milligrams of selenium.Alfalfa leaf protein contains 18 kinds of amino acid, wherein has 8 kinds of essential amino acids.Containing substantial amounts of ferro element in clover, thus can be as the accesary foods for the treatment of anaemia, B family vitamin composition contained in clover, pernicious anaemia can be treated；Additionally clover also contains the vitamin K with anastalsis, and among the people being commonly used to treats stomach trouble or hemorrhoid hemorrhage, and some proved recipe controls stomach or hemorrhoid, enterorrhagia with it.The also material Han Tricin and medicagol etc. in clover, has relieving cough and asthma effect, bronchitis is had certain curative effect.And contained Tricin can suppress intestinal contraction in clover, increase thyroxinic content in blood, adrenergic oxidation antitumaous effect can be prevented.Containing crude fibre in clover, intestinal peristalsis can be promoted, contribute to stool and the excretion of toxin, preventing and treating constipation and intestinal cancer.Clover can alkalize physique and for health detoxify, as diuretics, can anti-inflammatory and antifungi.Reduce cholesterol, balance blood sugar and hormone, promotion pituitary gland function.The most helpful to anaemia, arthritis, ulcer, hemorrhagic disease, bone or joint disease, digestive system and skin.
Ham sausage belongs to one of bowel lavage, and low-temperature enema is a part in Western-style Meat, forms with livestock meat etc. for Raw material processing, nutritious, and fresh and tender good to eat, instant is welcome by consumers in general deeply.Although ham sausage is various in style, but based on meat, there is no new meaning.At present, along with improving constantly of living standard, people are no longer the epoch in the past onlying demand mouthfeel of having enough, do not talk to the requirement of leisure food；And the requirement to its food mouthfeel is the most increasingly paid attention to, while focusing on food mouthfeel, nutrition, require that again food has the effect of certain other treatment effect.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of clover ham sausage.
The technical scheme is that the preparation method of a kind of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carry out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain clover juice, by clover juice beta-schardinger dextrin embedding treatment, then it is placed in 4 DEG C of refrigerators cooling, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
In described step (1), clover juice is 1:1-1.5 with the mass ratio of beta-schardinger dextrin.
In described step (2), auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50-60, clover slurry 10-15, asparagus slurry 10-15, soybean protein isolate 10-15, konjac glucomannan 10-15, converted starch 10-15, glucose 1-2, salt 5-6, white sugar 1-2, Sodium Caseinate 1-2, chicken meal 1-2.
The invention has the beneficial effects as follows: the fresh grass of present invention alfalfa, asparagus and pork are that raw material makes less fat nutrient health meat sausage food, to improve, Fat Content in Meat Products is higher, shortcoming without dietary fiber, and owing to the interpolation of the fresh grass of alfalfa and asparagus substantially increases the health-care efficacy of these goods, improve function of human body, strengthen immunity, reduce cholesterol, improve fitness.
The fresh grass of alfalfa has raw blue or green taste and bitter taste, and after beta-schardinger dextrin embedding treatment, raw blue or green taste and bitter taste disappear substantially, and mouthfeel is smooth, has the fragranced of green grass and slight sweet taste.Asparagus itself has fresh fragrance, so ham sausage of the present invention is delicious, aromatic strongly fragrant, the good springiness of delicate mouthfeel, meat.
Detailed description of the invention
Embodiment 1
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50 kg, clover starches 10 kg, 10 kg starched by asparagus, soybean protein isolate 10 kg, konjac glucomannan 10 kg, converted starch 10 kg, glucose 1 kg, salt 5 kg, white sugar 1 kg, Sodium Caseinate 1 kg, chicken meal 1 kg；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 2
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1.5 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 60 kg, clover starches 15 kg, 15 kg starched by asparagus, soybean protein isolate 15 kg, konjac glucomannan 15 kg, converted starch 15 kg, glucose 2 kg, salt 6 kg, white sugar 2 kg, Sodium Caseinate 2 kg, chicken meal 2 kg；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 3
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1.2 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 55 kg, clover starches 12 kg, 12 kg starched by asparagus, soybean protein isolate 12 kg, konjac glucomannan 12 kg, converted starch 12 kg, glucose 1 kg, salt 5 kg, white sugar 2 kg, Sodium Caseinate 1 kg, chicken meal 1 kg；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 4
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50 kg, clover starches 15 kg, 10 kg starched by asparagus, soybean protein isolate 15 kg, konjac glucomannan 10 kg, converted starch 15 kg, glucose 1 kg, salt 6 kg, white sugar 1 kg, Sodium Caseinate 2 kg, chicken meal 1 kg；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 5
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1.5 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 60 kg, clover starches 10 kg, 10 kg starched by asparagus, soybean protein isolate 15 kg, konjac glucomannan 15 kg, converted starch 12 kg, glucose 1 kg, salt 6 kg, white sugar 1 kg, Sodium Caseinate 2 kg, chicken meal 1 kg；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 6
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1-1.5 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50-60
Kg, clover slurry 10-15 kg, asparagus slurry 10-15
Kg, soybean protein isolate 10-15 kg, konjac glucomannan 10-15
Kg, converted starch 10-15 kg, glucose 1-2
Kg, salt 5-6 kg, white sugar 1-2
Kg, Sodium Caseinate 1-2 kg, chicken meal 1-2
kg；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Claims (3)
1. the preparation method of a clover ham sausage, it is characterised in that its step is as follows:
(1) after fresh for alfalfa grass being cleaned, 2-3min is soaked with the liquor natrii hypochloritis of 0.2%, clean with clear water again, then fresh for alfalfa grass is cut into the section of 4-6 cm, carry out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain clover juice, by clover juice beta-schardinger dextrin embedding treatment, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry；
(2) asparagus is carried out going out ferment treatment with 90～95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry；
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6～10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing；
(4) meat stuffing is pickled 10～12 hours under conditions of 0～4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110～120 DEG C; digestion time is 8～12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
The preparation method of clover ham sausage the most according to claim 1, it is characterised in that: in described step (1), clover juice is 1:1-1.5 with the mass ratio of beta-schardinger dextrin.
The preparation method of clover ham sausage the most according to claim 1, it is characterised in that: in described step (2), auxiliary material is soybean protein isolate, konjac glucomannan, converted starch；Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50-60, clover slurry 10-15, asparagus slurry 10-15, soybean protein isolate 10-15, konjac glucomannan 10-15, converted starch 10-15, glucose 1-2, salt 5-6, white sugar 1-2, Sodium Caseinate 1-2, chicken meal 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610222794.5A CN105901548A (en) | 2016-04-12 | 2016-04-12 | Making method of clover ham sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610222794.5A CN105901548A (en) | 2016-04-12 | 2016-04-12 | Making method of clover ham sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901548A true CN105901548A (en) | 2016-08-31 |
Family
ID=56745479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610222794.5A Pending CN105901548A (en) | 2016-04-12 | 2016-04-12 | Making method of clover ham sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901548A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2759279C1 (en) * | 2021-01-22 | 2021-11-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for production of functional boiled sausages |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235787A (en) * | 1998-05-19 | 1999-11-24 | 舒志远 | Edible mushroom ham sausage |
| CN102894391A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health care golden mushroom sausage |
| CN103125974A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Banana-powder-containing pork ham and preparation method thereof |
| CN103999936A (en) * | 2014-05-06 | 2014-08-27 | 大连民族学院 | Medicago sativa yoghourt and preparation method thereof |
| CN105341746A (en) * | 2015-11-06 | 2016-02-24 | 滁州学院 | Nutrient purple potato ham sausage and processing technology thereof |
| CN105456563A (en) * | 2015-12-25 | 2016-04-06 | 天津天狮生物发展有限公司 | Composition for improving intestinal functions |
-
2016
- 2016-04-12 CN CN201610222794.5A patent/CN105901548A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235787A (en) * | 1998-05-19 | 1999-11-24 | 舒志远 | Edible mushroom ham sausage |
| CN102894391A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health care golden mushroom sausage |
| CN103125974A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Banana-powder-containing pork ham and preparation method thereof |
| CN103999936A (en) * | 2014-05-06 | 2014-08-27 | 大连民族学院 | Medicago sativa yoghourt and preparation method thereof |
| CN105341746A (en) * | 2015-11-06 | 2016-02-24 | 滁州学院 | Nutrient purple potato ham sausage and processing technology thereof |
| CN105456563A (en) * | 2015-12-25 | 2016-04-06 | 天津天狮生物发展有限公司 | Composition for improving intestinal functions |
Non-Patent Citations (4)
| Title |
|---|
| 危贵茂 等: ""金针菇火腿肠的研制"", 《肉类工业》 * |
| 扶熊 等: "《食用变性淀粉》", 31 March 2016, 中国轻工业出版社 * |
| 杜连起: "《致富小产品及实用技术 新型蔬菜加工》", 31 January 2005, 天津科学技术出版社 * |
| 柳艳霞 等: ""苜蓿营养灌肠的研究"", 《草业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2759279C1 (en) * | 2021-01-22 | 2021-11-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for production of functional boiled sausages |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101496566B (en) | Artificial vegetarian sausage and preparation method thereof | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN102228225B (en) | Abalone and dried scallop sauce, and preparation method thereof | |
| CN104687068A (en) | Instant spiced shredded beef food | |
| CN101946902B (en) | Mint ham sausage and preparation method thereof | |
| KR20120016489A (en) | Low-fat chicken sausage comprising dietary fiber and a mixture of chicken-skin and preparation methodthereof | |
| CN102273649A (en) | Flavored high-calcium sausage and preparation method thereof | |
| KR100983839B1 (en) | Manufacturing method of liver sausage comprising of pork liver | |
| CN105685254A (en) | Meatless sausage containing dietary fibers and processing process of meatless sausage | |
| CN107136397A (en) | A kind of nutrition time of childbirth beneficial to Recovery eats | |
| CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
| CN103719908A (en) | Crispy corn sausage and production method thereof | |
| CN101385525A (en) | Chicken powder flavourings and production technique thereof | |
| KR20110048904A (en) | Method for manufauring steamed pig-backborn with cow kneecap cartilage and sea-food contained | |
| CN105285753A (en) | Manufacturing method of pleurotus eryngii flavor sausage | |
| CN101731653A (en) | Walnut peanut fresh sausage and preparation method thereof | |
| CN107319291A (en) | A kind of sticky rice in lotus leaf meatball and its processing method | |
| KR101968503B1 (en) | A manufacturing method of sausage having rice | |
| CN105901548A (en) | Making method of clover ham sausages | |
| KR101299543B1 (en) | Method for producing sausage using unpolished rice and glutinous rice | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| CN105394544A (en) | Northern snakehead dumpling | |
| KR20110048905A (en) | Method for manufauring yam contained pork-backborn soup | |
| KR101402819B1 (en) | Method for producing sausage using unpolished rice and glutinous rice | |
| KR20220125545A (en) | Manufacturing method of diet drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160831 |
|
| RJ01 | Rejection of invention patent application after publication |