CN106901233A - yoghourt ham and preparation method thereof - Google Patents
yoghourt ham and preparation method thereof Download PDFInfo
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- CN106901233A CN106901233A CN201710297566.9A CN201710297566A CN106901233A CN 106901233 A CN106901233 A CN 106901233A CN 201710297566 A CN201710297566 A CN 201710297566A CN 106901233 A CN106901233 A CN 106901233A
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Abstract
The invention provides a kind of Yoghourt ham and preparation method thereof, the ham includes the cube meat of 80~120 parts by weight, the Yoghourt of 15~30 parts by weight, the red bean of 8~15 parts by weight, the salt of 1~3 parts by weight, the lactalbumin of 2~5 parts by weight, the tealeaves of 3~6 parts by weight, the lemon tablet of 1~2.5 parts by weight, the white granulated sugar of 2~5 parts by weight, the starch of 8~12 parts by weight.Yoghourt ham breaches the formula of traditional ham in the present invention, and it is sandwich ham, and core is Yoghourt red bean, improves the consistent mouthfeel of ham sausage so that ham has while original taste is retained and has a distinctive flavour；In addition, Yoghourt ham has the active ingredient of tealeaves, lemon tablet, mouthfeel is unique, and delicious meat, with light tea, lemon tablet fragrance, without any additive, greatly reduces threat of the traditional ham to health.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of Yoghourt ham and preparation method thereof.
Background technology
With the development of society, to the pursuit more and more higher of material and cultural life, " food " is used as our daily lifes for the people
In important part, after level of consumption raising, for the requirement of " food " be not only it is former having enough to eat and wear and fill the stomach, but
The food increasingly pursued the diet of high-quality and look good, smell good and taste good.
Ham is a kind of utilization very ancient food production and carnivorous Techniques of preserving, and the meat of animal is rubbed into strips,
The elongated cylinder tubular-shaped food that casing is made is poured into again.The ham of China has long history.Ham currently on the market is more
Chemical addition agent is with the addition of, long-term consumption can be detrimental to health.Additionally, existing ham taste is single, people can not be met
Consumption demand.
The content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of Yoghourt ham and preparation method thereof, is free of
Any chemical addition agent, and have and have a distinctive flavour while original taste is retained.
The invention provides a kind of Yoghourt ham, including following parts by weight raw material：
Preferably, the tealeaves be selected from jasmine tea, green tea and black tea in one or two.
Preferably, the starch is farina, Red Bean Starch, tapioca or potato starch.
Preferably, the cube meat is chicken, pork, beef or duck.
Present invention also offers a kind of preparation method of Yoghourt ham, comprise the following steps：
A) red bean is added to after being cooked by slow fire 2~3h in 5~8 times of water, is added in eggbeater and breaks into red bean mud, it is cold
But；
B) to Yoghourt, white granulated sugar is added in red bean mud obtained in step a), after stirring, block is frozen into, and in ice cube table
Face wraps lactalbumin, continues to be frozen into ice cube standby；
C) slow fire boils 3~5h in tealeaves and lemon tablet being added into 15~25 times of water, and filter cleaner obtains filtrate；
D) cube meat is rubbed, is added in the filtrate that step c) is obtained and is well mixed, pickle add after 12~18h salt,
Starch, and muddy flesh is broken into by hand；
E) the ice cube bag for obtaining step b) enters in muddy flesh obtained in step d), and pours into casing, obtains ham；
F) ham for obtaining step e) 60~100min of boiling at 60~80 DEG C, be placed in being cooled down in cold water,
Packaging, obtains final product Yoghourt ham.
The invention provides a kind of Yoghourt ham and preparation method thereof, the ham includes the meat of 80~120 parts by weight
Block, the Yoghourt of 15~30 parts by weight, the red bean of 8~15 parts by weight, the salt of 1~3 parts by weight, 2~5 parts by weight
Lactalbumin, the tealeaves of 3~6 parts by weight, the lemon tablet of 1~2.5 parts by weight, the white granulated sugar of 2~5 parts by weight, 8~12
The starch of parts by weight.Yoghourt ham breaches the formula of traditional ham in the present invention, and it is sandwich ham, and core is that Yoghourt is red
Beans, improve the consistent mouthfeel of ham sausage so that ham has and have a distinctive flavour while original taste is retained；In addition, Yoghourt is fiery
Leg has the active ingredient of tealeaves, lemon tablet, and mouthfeel is unique, delicious meat, with light tea, lemon tablet fragrance, without appointing
What additive, greatly reduces threat of the traditional ham to health.
Specific embodiment
The invention provides a kind of Yoghourt ham, including following parts by weight raw material：
Above-mentioned Yoghourt ham breaches the formula of traditional ham, and it is sandwich ham, and core is Yoghourt red bean, improves fire
The consistent mouthfeel of leg intestines so that ham has and have a distinctive flavour while original taste is retained；In addition, Yoghourt ham have tealeaves,
The active ingredient of lemon tablet, mouthfeel is unique, delicious meat, with light tea, lemon tablet fragrance, without any additive, greatly
Reduce threat of the traditional ham to health greatly.
In the present invention, cube meat is chicken, pork, beef or duck.
In the present invention, the parts by weight of cube meat are 80~120 parts；In an embodiment of the present invention, the weight portion of cube meat
Number is 90~110 parts；In other embodiments, the parts by weight of cube meat are 95~105 parts.
In the present invention, the parts by weight of Yoghourt are 15~30 parts；In an embodiment of the present invention, the parts by weight of Yoghourt
It is 18~27 parts；In other embodiments, the parts by weight of Yoghourt are 21~24 parts.
In the present invention, the parts by weight of red bean are 8~15 parts；In an embodiment of the present invention, the parts by weight of red bean
It is 10~13 parts；In other embodiments, the parts by weight of red bean are 11~12 parts.
In the present invention, the parts by weight of salt are 1~3 part；In an embodiment of the present invention, the parts by weight of salt are
1.5~2.5 parts；In other embodiments, the parts by weight of salt are 1.8~2.2 parts.
Lactalbumin is prevented from Yoghourt pyrometamorphism.In the present invention, the parts by weight of lactalbumin are 2~5 parts；
In embodiments of the invention, the parts by weight of lactalbumin are 2.5~4.5 parts；In other embodiments, the weight of lactalbumin
Number is 3~4 parts.
Tealeaves is used to remove the fishy smell in cube meat, increases the taste of ham.In an embodiment of the present invention, tealeaves is selected from jasmine
One or two in jasmine jasmine tea, green tea and black tea.
In the present invention, the parts by weight of tealeaves are 3~6 parts；In an embodiment of the present invention, the parts by weight of tealeaves are
3.5~5.5 parts；In an embodiment of the present invention, the parts by weight of tealeaves are 4~5 parts.
Lemon tablet can decompose the grease in cube meat, soften meat, additionally it is possible to remove the fishy smell in cube meat, increase meat
Taste and mouthfeel.In the present invention, the parts by weight of lemon tablet are 1~2.5 part；In an embodiment of the present invention, lemon tablet
Parts by weight are 1.4~2.1 parts；In other embodiments, the parts by weight of lemon tablet are 1.7~1.9 parts.
In the present invention, the parts by weight of white granulated sugar are 2~5 parts；In an embodiment of the present invention, the weight portion of white granulated sugar
Number is 2.5~4.5 parts；In other embodiments, the parts by weight of white granulated sugar are 3~4 parts.
Starch can increase caking property, the stability between cube meat, additionally it is possible to improve color and luster, tenderness, elasticity, the mouth of ham
Sense.In an embodiment of the present invention, starch is farina, Red Bean Starch, tapioca or potato starch.
In the present invention, the parts by weight of starch are 8~12 parts；In an embodiment of the present invention, the parts by weight of starch
It is 9~11 parts；In other embodiments, the parts by weight of starch are 9.5~10.5 parts.
Present invention also offers a kind of preparation method of Yoghourt ham, comprise the following steps：
A) red bean is added to after being cooked by slow fire 2~3h in 5~8 times of water, is added in eggbeater and breaks into red bean mud, it is cold
But；
B) to Yoghourt, white granulated sugar is added in red bean mud obtained in step a), after stirring, block is frozen into, and in ice cube table
Face wraps lactalbumin, continues to be frozen into ice cube standby；
C) slow fire boils 3~5h in tealeaves and lemon tablet being added into 15~25 times of water, and filter cleaner obtains filtrate；
D) cube meat is rubbed, is added in the filtrate that step c) is obtained and is well mixed, pickle add after 12~18h salt,
Starch, and muddy flesh is broken into by hand；
E) the ice cube bag for obtaining step b) enters in muddy flesh obtained in step d), and pours into casing, obtains ham；
F) ham for obtaining step e) 60~100min of boiling at 60~80 DEG C, be placed in being cooled down in cold water,
Packaging, obtains final product Yoghourt ham.
The present invention is not particularly limited to the source of all raw materials, is commercially available.
Wherein, cube meat, Yoghourt, red bean, lactalbumin, salt, tealeaves, lemon tablet, white granulated sugar, starch are same as above,
Will not be repeated here.
After just red bean is added in 5~8 times of water and is cooked by slow fire 2~3h, it is added in eggbeater and breaks into red bean mud, it is cold
But.In the present invention, the purpose for cooling down mung bean mud is to avoid high temperature red bean mud so that the rotten problem of Yoghourt.
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby.In the present invention, the purpose for lactalbumin being wrapped in Yoghourt, the ice cube of white granulated sugar is,
Avoid the rotten problem of Yoghourt during boiling ham.
Slow fire boils 3~5h during tealeaves and lemon tablet are added into 15~25 times of water, and filter cleaner obtains filtrate；By
After slow fire is boiled, in order to remove the fishy smell of cube meat, ham can be improved by extracts active ingredients in tealeaves and lemon tablet out
Taste.
Cube meat is rubbed, plus filtrate is well mixed, adds salt, starch after pickling 12~18h, and break into muddy flesh by hand；
12~18h is pickled in filtrate by by minced steak block, the fishy smell of cube meat and greasy, softening meat can be removed；Add
Salt and starch break into muddy flesh by hand, it is possible to increase the mouthfeel of ham.
Ice cube bag enters in muddy flesh, and pours into casing, obtains ham；So that Yoghourt is wrapped in muddy flesh.
By ham at 80~100 DEG C 60~100min of boiling, be placed in being cooled down in cold water, pack, obtain final product Yoghourt
Ham.
Above-mentioned technical proposal formula is reasonable, edible nourishing health, and preparation method is simple, practical, by improving tradition
Technique, ensure that taste, mouthfeel, the elasticity of Yoghourt ham significantly.
In order to further illustrate the present invention, a kind of Yoghourt ham to present invention offer and its preparation with reference to embodiments
Method is described in detail.
Reagent used is commercially available in following examples.
Embodiment 1
The formula of Yoghourt ham is to count by weight：
90 parts of beef, 18 parts of Yoghourt, 15 parts of red bean, 1.8 parts of salt, 3 parts of lactalbumin, 3.5 parts of jasmine tea, lemon tablet
1.7 parts, 3 parts of white granulated sugar, 9.5 parts of farina.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 2h in 75 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Honey, cheese, white granulated sugar are well mixed, and are placed in refrigerator and are frozen into block, it is standby；
Slow fire boils 4h during jasmine tea and lemon tablet are added into 93.6 parts of water, and filter cleaner obtains filtrate；
Beef is rubbed, is well mixed in addition filtrate, add salt, farina after pickling 12h, and break into by hand
Muddy flesh；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 80min at 90 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt ham.
Embodiment 2
The formula of Yoghourt ham is to count by weight：
80 parts of duck, 21 parts of Yoghourt, 13 parts of red bean, 2.2 parts of salt, 4.5 parts of lactalbumin, 6 parts of green tea, lemon tablet 1.9
Part, 4 parts of white granulated sugar, 10.5 parts of tapioca.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 2.5h in 71.5 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Slow fire boils 4h during tealeaves and lemon tablet are added into 134.3 parts of water, and filter cleaner obtains filtrate；
Duck is rubbed, is well mixed in addition filtrate, add salt, tapioca after pickling 15h, and break into meat by hand
Mud；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 85min at 90 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt ham.
Embodiment 3
The formula of Yoghourt ham is to count by weight：
95 parts of beef, 27 parts of Yoghourt, 12 parts of red bean, 2.5 parts of salt, 5 parts of lactalbumin, 5 parts of jasmine tea, lemon tablet
1.4 parts, 2.5 parts of white granulated sugar, 9 parts of Red Bean Starch.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 3h in 84 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Slow fire boils 3h during jasmine tea and lemon tablet are added into 140.8 parts of water, and filter cleaner obtains filtrate；
Beef is rubbed, is well mixed in addition filtrate, add salt, Red Bean Starch after pickling 18h, and break into meat by hand
Mud；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 100min at 80 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt fire
Leg.
Embodiment 4
The formula of Yoghourt ham is to count by weight：
It is 110 parts of pork, 24 parts of Yoghourt, 8 parts of red bean, 1 part of salt, 2 parts of lactalbumin, 4 parts of black tea, 2.1 parts of lemon tablet, white
2 parts of granulated sugar, 11 parts of farina.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 3h in 52 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Slow fire boils 3.5h during black tea and lemon tablet are added into 140.3 parts of water, and filter cleaner obtains filtrate；
Pork is rubbed, is well mixed in addition filtrate, add salt, farina after pickling 14h, and break into by hand
Muddy flesh；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 70min at 85 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt ham.
Embodiment 5
The formula of Yoghourt ham is to count by weight：
105 parts of chicken, 15 parts of Yoghourt, 10 parts of red bean, 1.5 parts of salt, 2.5 parts of lactalbumin, 5.5 parts of green tea, lemon tablet 1
Part, 5 parts of white granulated sugar, 8 parts of potato starch.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 2.5h in 80 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Slow fire boils 4.5h during tealeaves and lemon tablet are added into 97.5 parts of water, and filter cleaner obtains filtrate；
Chicken is rubbed, is well mixed in addition filtrate, add salt, potato starch after pickling 16h, and break into meat by hand
Mud；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 60min at 100 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt fire
Leg.
Embodiment 6
The formula of Yoghourt ham is to count by weight：
120 parts of pork, 30 parts of Yoghourt, 11 parts of red bean, 3 parts of salt, 4 parts of lactalbumin, 3.5 parts of black tea, lemon tablet 2.5
Part, 4.5 parts of white granulated sugar, 12 parts of tapioca.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 3h in 82.5 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Slow fire boils 5h during black tea and lemon tablet are added into 150 parts of water, and filter cleaner obtains filtrate；
Pork is rubbed, is well mixed in addition filtrate, add salt, tapioca after pickling 17h, and break into meat by hand
Mud；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 70min at 95 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt ham.
Embodiment 7
The formula of Yoghourt ham is to count by weight：
100 parts of chicken, 22.5 parts of Yoghourt, 11.5 parts of red bean, 2 parts of salt, 3.5 parts of lactalbumin, 4.5 parts of black tea, lemon
1.8 parts of piece, 3.5 parts of white granulated sugar, 10 parts of Red Bean Starch.
The preparation method of Yoghourt ham, comprises the following steps：
Red bean is added to after being cooked by slow fire 2.5h in 74.75 parts of water, is added in eggbeater and breaks into red bean mud, cooled down；
To Yoghourt, white granulated sugar is added in obtained red bean mud, after stirring, block is frozen into, and breast is wrapped on ice cube surface
Albumin, continues to be frozen into ice cube standby；
Slow fire boils 4h during black tea and lemon tablet are added into 126 parts of water, and filter cleaner obtains filtrate；
Chicken is rubbed, is well mixed in addition filtrate, add salt, Red Bean Starch after pickling 15h, and break into meat by hand
Mud；
The ice cube bag that will be obtained enters in obtained muddy flesh, and pours into casing, obtains ham；
The ham that will be obtained boiling 80min at 90 DEG C, is placed in being cooled down in cold water, packs, and obtains final product Yoghourt ham.
The mouthfeel of the Yoghourt ham to being obtained in embodiment 1~7 is evaluated.
Evaluation method is：Yoghourt ham prepared by the embodiment of the present invention 1~7 as evaluation object, by Yoghourt ham
Mouthfeel and the evaluation of taste be respectively divided into 5 grades, estimator is evaluated it according to the hobby of oneself, is given respectively after sequence point
Value, is most preferably chosen as 5 points, successively decreases successively, or fancy grade close experimental group close to smell, it is allowed to score value arranged side by side occur.
Evaluation to result mainly carries out taste and mouthfeel evaluation according to the people of different occupation or different age group.Respectively will
Yoghourt ham undetermined is randomly assigned, and evaluation is compared to it by consumer, and it is 100 people to participate in pricer number.Result is shown in
Table 1 and table 2.
Table 1, Yoghourt ham taste appraisal compare
Table 2, Yoghourt ham mouthfeel evaluation comparison
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (5)
1. a kind of Yoghourt ham, it is characterised in that the raw material including following parts by weight：
2. Yoghourt ham as claimed in claim 1, it is characterised in that the tealeaves is selected from jasmine tea, green tea and black tea
One or two.
3. Yoghourt ham as claimed in claim 1, it is characterised in that the starch is farina, Red Bean Starch, cassava
Starch or potato starch.
4. Yoghourt ham as claimed in claim 1, it is characterised in that the cube meat is chicken, pork, beef or duck.
5. a kind of preparation method of Yoghourt ham as claimed in claim 1, it is characterised in that comprise the following steps：
A) red bean is added to after being cooked by slow fire 2~3h in 5~8 times of water, is added in eggbeater and breaks into red bean mud, cooled down；
B) to Yoghourt, white granulated sugar is added in red bean mud obtained in step a), after stirring, block is frozen into, and wrap up on ice cube surface
Lactalbumin is covered, continues to be frozen into ice cube standby；
C) slow fire boils 3~5h in tealeaves and lemon tablet being added into 15~25 times of water, and filter cleaner obtains filtrate；
D) cube meat is rubbed, is added in the filtrate that step c) is obtained and is well mixed, salt, starch are added after pickling 12~18h,
And muddy flesh is broken into by hand；
E) the ice cube bag for obtaining step b) enters in muddy flesh obtained in step d), and pours into casing, obtains ham；
F) ham for obtaining step e) 60~100min of boiling at 60~80 DEG C, is placed in being cooled down in cold water, packs,
Obtain final product Yoghourt ham.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297566.9A CN106901233A (en) | 2017-04-28 | 2017-04-28 | yoghourt ham and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297566.9A CN106901233A (en) | 2017-04-28 | 2017-04-28 | yoghourt ham and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106901233A true CN106901233A (en) | 2017-06-30 |
Family
ID=59210625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710297566.9A Pending CN106901233A (en) | 2017-04-28 | 2017-04-28 | yoghourt ham and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535753A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Trophic factor contained sausage and preparation method thereof |
| CN104905301A (en) * | 2015-06-12 | 2015-09-16 | 郭锡铎 | Natural enzyme sausage and making method thereof |
| CN105394741A (en) * | 2015-10-27 | 2016-03-16 | 安徽香泽源食品有限公司 | Beautifying sausage and preparation method thereof |
| CN105595238A (en) * | 2015-11-12 | 2016-05-25 | 青岛正能量食品有限公司 | Fruit ham |
-
2017
- 2017-04-28 CN CN201710297566.9A patent/CN106901233A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535753A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Trophic factor contained sausage and preparation method thereof |
| CN104905301A (en) * | 2015-06-12 | 2015-09-16 | 郭锡铎 | Natural enzyme sausage and making method thereof |
| CN105394741A (en) * | 2015-10-27 | 2016-03-16 | 安徽香泽源食品有限公司 | Beautifying sausage and preparation method thereof |
| CN105595238A (en) * | 2015-11-12 | 2016-05-25 | 青岛正能量食品有限公司 | Fruit ham |
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Application publication date: 20170630 |