CN107772300A - A kind of preparation method of lean meat ham sausage - Google Patents
A kind of preparation method of lean meat ham sausage Download PDFInfo
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- CN107772300A CN107772300A CN201610711404.0A CN201610711404A CN107772300A CN 107772300 A CN107772300 A CN 107772300A CN 201610711404 A CN201610711404 A CN 201610711404A CN 107772300 A CN107772300 A CN 107772300A
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Abstract
The invention discloses a kind of preparation method of lean meat ham sausage, comprise the following steps：Step 1：Feedstock treating；Step 2：And face；Step 3：Butcher's meat；Step 4：Cut and mix；Step 5：Bowel lavage；Step 6：Sterilization.The present invention be free of preservative, and meat content composition is more, and the ham sausage that meat is abundant, and the addition of the flesh of fish can ensure protein component necessary to human body, and taste bud is stimulated without monosodium glutamate is added in dispensing, edible more healthy.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of lean meat ham sausage.
Background technology
Ham sausage is a kind of deep meat product welcome by consumers in general, and it is using livestock meat as primary raw material, is aided with
Filler, the materials such as flavouring, spice, quality improver, color stabilizer, water-loss reducer, preservative are then added, using salting down
Make, cut and mix（Or emulsification）, the processing technology such as thermophilic digestion be made, its feature be meat it is fine and smooth, it is fresh and tender it is tasty and refreshing, easy to carry,
Simply eaten, long shelf-life,
Preservative is usually put into general ham sausage, more foods can be unhealthful, and meat content composition is very in ham sausage on the market
It is few, more based on starch, add flavor enhancement and be made, required protein is few, and taste also shows slightly single.
The content of the invention
Invention technical problems to be solved
It is an object of the invention to overcome above-mentioned technical deficiency, there is provided one kind is free of preservative, and meat content composition is more, and meat
Class is enriched, including pig back leg meat, the flesh of fish, beef, shrimp, and the addition of the flesh of fish can ensure protein component necessary to human body, match somebody with somebody
Taste bud is stimulated without monosodium glutamate is added in material, is eaten more healthy.
2. technical scheme
To reach above-mentioned purpose, technical scheme provided by the invention is：
A kind of preparation method of lean meat ham sausage, comprises the following steps：
Step 1：Feedstock treating：Lean pork or hind shank, the flesh of fish, beef, shrimp are selected, adds salt, sugar, five-spice powder, green onion ginger
Water mixing is placed in meat grinder and rubs meat mud, standby after muddy flesh then is filtered out into moisture, and temperature is not higher than 10 during Minced Steak
℃；
Step 2：And face：Meat in step 1 is ground into exquisiteness, while is continuously added wheat flour and honey, progress and face；
Step 3：Butcher's meat：The good meat of process is put into mixer, adds starch, natrium nitrosum, pepper powder, is stirred 5 minutes,
It is placed between pickling, temperature control is pickled 3 days at 2-4 DEG C；
Step 4：Cut and mix：The temperature of mixer is down to 5 DEG C, the meat stuffing pickled is put into, cuts and mix 5 minutes, soybean is added, plants
Thing oil, which continues to cut, to be mixed 10 minutes, cuts and frozen water is added when mixing, and is cut to mix and is answered first low speed high-speed cruising again, temperature should be controlled by cutting during mixing
Degree is no more than 10 DEG C, ensures meat stuffing uniform color；
Step 5：Bowel lavage：The meat stuffing mixed will be cut using continuous vacuum sausage binding machine to pour into casing, and is ligatured with aluminum steel,
Specification is 120 grams；
Step 6：Sterilization：The ham sausage irrigated is sterilized, and the layering of packaged ham sausage is put into pressure pan, then
Capping starts to sterilize, and sterilization temperature is 150-200 DEG C, and sterilizing time is 20-30 minutes.
Further technical scheme, the temperature in step 3 is 4 DEG C.
Further technical scheme, the sterilization temperature in step 6 is 180 DEG C, and sterilizing time is 25 minutes.
Beneficial effect
Using technical scheme provided by the invention, compared with prior art, have the advantages that：In formula in the present invention
There is no the addition of any preservative, prevented monosodium glutamate yet, add the species of meat, albumen is rich in the flesh of fish, beef, shrimp
Matter, the auxotrophy of single pork can be supplemented, shallot-ginger water can be very good to remove the fishy smell of meat, and the ham sausage prepared is more
Add delicious food.
Embodiment
To further appreciate that present disclosure, the present invention is described in detail in conjunction with the embodiments.
Embodiment
A kind of preparation method of lean meat ham sausage in the present embodiment, comprises the following steps：
Step 1：Feedstock treating：Lean pork or hind shank, the flesh of fish, beef, shrimp are selected, adds salt, sugar, five-spice powder, green onion ginger
Water mixing is placed in meat grinder and rubs meat mud, standby after muddy flesh then is filtered out into moisture, and temperature is not higher than 10 during Minced Steak
℃；
Step 2：And face：Meat in step 1 is ground into exquisiteness, while is continuously added wheat flour and honey, progress and face；
Step 3：Butcher's meat：The good meat of process is put into mixer, adds starch, natrium nitrosum, pepper powder, is stirred 5 minutes,
It is placed between pickling, temperature control is pickled 3 days at 2-4 DEG C；
Step 4：Cut and mix：The temperature of mixer is down to 5 DEG C, the meat stuffing pickled is put into, cuts and mix 5 minutes, soybean is added, plants
Thing oil, which continues to cut, to be mixed 10 minutes, cuts and frozen water is added when mixing, and is cut to mix and is answered first low speed high-speed cruising again, temperature should be controlled by cutting during mixing
Degree is no more than 10 DEG C, ensures meat stuffing uniform color；
Step 5：Bowel lavage：The meat stuffing mixed will be cut using continuous vacuum sausage binding machine to pour into casing, and is ligatured with aluminum steel,
Specification is 120 grams；
Step 6：Sterilization：The ham sausage irrigated is sterilized, and the layering of packaged ham sausage is put into pressure pan, then
Capping starts to sterilize, and sterilization temperature is 150-200 DEG C, and sterilizing time is 20-30 minutes.
Claims (3)
1. a kind of preparation method of lean meat ham sausage, it is characterised in that comprise the following steps：
Step 1：Feedstock treating：Lean pork or hind shank, the flesh of fish, beef, shrimp are selected, adds salt, sugar, five-spice powder, green onion ginger
Water mixing is placed in meat grinder and rubs meat mud, standby after muddy flesh then is filtered out into moisture, and temperature is not higher than 10 during Minced Steak
℃；
Step 2：And face：Meat in step 1 is ground into exquisiteness, while is continuously added wheat flour and honey, progress and face；
Step 3：Butcher's meat：The good meat of process is put into mixer, adds starch, natrium nitrosum, pepper powder, is stirred 5 minutes,
It is placed between pickling, temperature control is pickled 3 days at 2-4 DEG C；
Step 4：Cut and mix：The temperature of mixer is down to 5 DEG C, the meat stuffing pickled is put into, cuts and mix 5 minutes, soybean is added, plants
Thing oil, which continues to cut, to be mixed 10 minutes, cuts and frozen water is added when mixing, and is cut to mix and is answered first low speed high-speed cruising again, temperature should be controlled by cutting during mixing
Degree is no more than 10 DEG C, ensures meat stuffing uniform color；
Step 5：Bowel lavage：The meat stuffing mixed will be cut using continuous vacuum sausage binding machine to pour into casing, and is ligatured with aluminum steel,
Specification is 120 grams；
Step 6：Sterilization：The ham sausage irrigated is sterilized, and the layering of packaged ham sausage is put into pressure pan, then
Capping starts to sterilize, and sterilization temperature is 150-200 DEG C, and sterilizing time is 20-30 minutes.
2. the preparation method of a kind of lean meat ham sausage according to claim 1, it is characterised in that the temperature in step 3 is
4℃。
A kind of 3. preparation method of lean meat ham sausage according to claim 1, it is characterised in that the sterilization temperature in step 6
Degree is 180 DEG C, and sterilizing time is 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610711404.0A CN107772300A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of lean meat ham sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610711404.0A CN107772300A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of lean meat ham sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772300A true CN107772300A (en) | 2018-03-09 |
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ID=61387856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610711404.0A Pending CN107772300A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of lean meat ham sausage |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719836A (en) * | 2018-05-25 | 2018-11-02 | 大连金百味食品有限公司 | A kind of ham sausage and its processing technology |
-
2016
- 2016-08-24 CN CN201610711404.0A patent/CN107772300A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719836A (en) * | 2018-05-25 | 2018-11-02 | 大连金百味食品有限公司 | A kind of ham sausage and its processing technology |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180309 |