CN108523039A - A kind of laver nutritive ham sausage and preparation method thereof - Google Patents
A kind of laver nutritive ham sausage and preparation method thereof Download PDFInfo
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- CN108523039A CN108523039A CN201810507722.4A CN201810507722A CN108523039A CN 108523039 A CN108523039 A CN 108523039A CN 201810507722 A CN201810507722 A CN 201810507722A CN 108523039 A CN108523039 A CN 108523039A
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- ham sausage
- meat
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- seaweed
- starch
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 58
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 25
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 55
- 241001474374 Blennius Species 0.000 claims abstract description 46
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 239000000654 additive Substances 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 230000000996 additive effect Effects 0.000 claims abstract description 26
- 239000005457 ice water Substances 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 18
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 18
- 235000015277 pork Nutrition 0.000 claims description 18
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- -1 tripolyphosphate sodium salt Chemical class 0.000 claims description 8
- 210000000936 intestine Anatomy 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 125000005456 glyceride group Chemical group 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003797 essential amino acid Substances 0.000 abstract description 4
- 235000020776 essential amino acid Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 239000000945 filler Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 241000206613 Pyropia yezoensis Species 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229960003067 cystine Drugs 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
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- 239000003292 glue Substances 0.000 description 2
- 210000003141 lower extremity Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000010392 Bone Fractures Diseases 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 125000000430 tryptophan group Chemical group [H]N([H])C(C(=O)O*)C([H])([H])C1=C([H])N([H])C2=C([H])C([H])=C([H])C([H])=C12 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 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
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of laver nutritive ham sausage and preparation method thereof, which is characterized in that the ham sausage is by seaweed, starch, soybean protein and ice water composition；The starch additive amount is 2% 6%, and the soybean protein additive amount is 3% 7%, and the additive amount of ice water is 20% 40%, and seaweed additive amount is 2% 3%, and surplus is ham sausage meat, and the present invention has the advantages that：Compared with original technology, the invention more focuses on nutrition equilibrium, and essential amino acid scoring is more than or closer to 1, is more in line with human amino acid's pattern, and dietary fiber content increases, and seaweed is uniformly mixed with ham sausage, is more conducive to form gel structure；It is even better in flavor and taste simultaneously.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of laver nutritive ham sausage and preparation method thereof.
Background technology
Ham sausage is to mix (or emulsification), filling through pickling, stirring, cut using fresh or jelly poultry meat, poultry, the flesh of fish as primary raw material
Enter plastic casing, through meat sausage food made of high temperature sterilization.Since ham sausage introduces China, by the hair of three phases
The advantages that exhibition, convenient with it, delicious, long shelf-life rapid occuping market, become one of meat products industry leading industry.It is Rong pairs high
On the market common several ham sausage physico-chemical analysis the result shows that, ham sausage contain typically contain 60% moisture, 10% or so
Protein, 10% fat, 0.6% cellulose, salt content generally 3% or so, belongs to the food of high in fat, low dietary fiber
Product, and the additives such as nitrite are used in process of production.With the improvement of living standards, consumer is to taste and nutrition
The requirement of value is also higher and higher, and traditional ham intestines cannot increasingly meet the needs of people, and therefore, there is an urgent need for do for traditional ham intestines
Go out to change, adjustment trophic structure keeps nutrition balanced, to meet consumer demand.
Seaweed is known as the laudatory title of " marine vegetables ", is referred to as " longevity greens/mustard green " in South Korea, Japan.The beginning of this century, China seaweed
Output occupies first place in the world.Seaweed has very high nutritive value and there are many effects, belongs to medicine-food two-purpose, with resolving phlegm and softening hard masses, clearly
Hot Li Shui, kidney tonifying nourishing heart and other effects.It is analyzed from nutritional point, Wang Haiming etc. is once the study found that Porphyra yezoensis (Porphyra
Yezoensis the protein content in) is up to 38.14%, and the content of dietary fiber occupies 21.06%, (the ash of minerals 9.11%
Grouping), fat content 1% hereinafter, and abundant vitamin.Its protein content is far above terrestrial plant, and amino acid
Type and content is more, and the essential amino acid of needed by human body all contains, this and essential amino acid content in ideal protein
Pattern spectram (FAO/WHO 1973) it is consistent.
Seaweed and traditional ham intestines is compound, ham enteral nutriment can be made more balanced, while making ham sausage that there is seaweed
Fragrance, improve taste it is single the shortcomings of.Patent of invention publication No. CN104664457A records the dispensing of a main laver ham sausage
Method smashes mainly using seaweed as raw material and is equipped with seasoning progress boiling, cooling pours into casing.Patent document notification number
CN205922778U develops seaweed ham sausage, it is characterized in that will be wrapped up between meat of ham and plastic packaging with seaweed, seaweed is using purple
Dish piece or laver powder bonding are rolled in meat of ham outer surface, form the ham sausage of black.In summary document does not consider both to seek
The factors such as equilibrium are supported, publication No. CN104664457A is a kind of dispensing, increases dispensing for pure vegetarian diet ham sausage, lacks animal egg
In vain, also insufficient in taste and flavor；The ham sausage that patent document notification number CN205922778U is developed, it is only attached on surface
It, does not consider the effect that is cross-linked with each other between seaweed and meat products.
Invention content
Present invention is primarily intended to realize to be combined seaweed with ham sausage, protein and dietary fiber etc. can be improved and contained
Amount, keeps nutrition more balanced, more meets human amino acid's pattern requirement, while can assign the special flavor of ham sausage and solve fire
The problems such as leg intestines mouth taste is single proposes a kind of laver nutritive ham sausage and preparation method thereof.
The present invention is as follows using technical solution：
A kind of laver nutritive ham sausage, which is characterized in that the ham sausage is by seaweed, starch, soybean protein and ice water
Composition.
Further, the starch additive amount is 2%-6%, and the soybean protein additive amount is 3%-7%, and ice water adds
Dosage is 20%-40%, and seaweed additive amount is 2%-3%, and surplus is ham sausage meat.
Further, the starch additive amount is 4%, and the soybean protein additive amount is 5%, and the additive amount of ice water is
30%, seaweed additive amount is 1.5%, and surplus is ham sausage meat.
A method of making laver nutritive ham sausage, it is characterised in that：The method is as follows：
Step 1：Prepare raw material, the raw material includes raw meat, seaweed, starch, soybean protein and ice water, raw meat
Including Fresh Grade Breast, pork and fat；
Step 2：Minced Steak and stirring, chicken pork and fat will be separated and be rubbed, and first rub chicken, pork is then added
And fat is easy, by meat grinder outlet obstruction, to influence the Minced Steak matter of chicken in Minced Steak since pork fiber is thick compared with chicken fibers
Amount, in whipping process, sequentially adds tripolyphosphate sodium salt, D- SODIUM ASCORBATEs, spice and pigment, is uniformly mixed；
Step 3：It is marinated, the meat gruel being stirred in step 2 is placed in basin, fresh-keeping overlay film, is pickled under the conditions of 0-4 DEG C
24h；
Step 4：It cuts and mixes, the meat gruel in step 3 is put into cutmixer, while being put into 1/3 ice bits, cut 1- slowly
2min, in order to fully cut and mix fat, then after cutting 2min slowly, addition lipochondrion is quickly cut and mixes 2-3min, OK a karaoke club is then added
Glue and diacetyl tartarate list double glyceride, and sequentially add starch, soybean protein and laver powder and continue to cut and mix 5-8min, adding
During entering auxiliary material, ice water is constantly added or large quantity of moisture is added cutting the when of mixing end；
Step 5：It vacuumizes, meat gruel is placed in tumbler and is vacuumized；
Step 6, bowel lavage and sealing；
Step 7, cooking disinfection and cooling preservation.
Further, the seaweed in step 1 carries out ultramicro grinding, and grinding is put into clear water, crosses 200 mesh sieve, ensures purple
Chinensis particle reaches requirement, and then freshness protection package is collected, and sealing is put in the shady and cool place being protected from light, and prevents from making moist or aoxidize.
Further, the brisket in step 1, pork and fat are cut into the bulk of 1-2cm square.
Further, the temperature of meat is made to be maintained at 10 DEG C or less always in the Minced Steak and whipping process in step 2.
Further, remaining ice cube is put into tumbler in step 5, tumbler is made to be cooled to 10 DEG C hereinafter, will cut
The meat gruel mixed is added thereto, and carries out tumbling, rolls meat time 15min, and the meat gruel yellowish pink by tumbling is shinny.
Further, the starch includes cornstarch, converted starch.
Beneficial effects of the present invention：
Compared with original technology, nutrition equilibrium is more focused in invention of the present invention, and essential amino acid scoring is more than or more connects
It is bordering on 1, is more in line with human amino acid's pattern, dietary fiber content increases, and seaweed is uniformly mixed with ham sausage, is more conducive to
Form gel structure.It is even better in flavor and taste simultaneously.
Specific implementation mode
With reference to specific embodiment, the present invention is described further：
A kind of laver nutritive ham sausage, which is characterized in that the ham sausage is by seaweed, starch, soybean protein and ice water
Composition.
The starch additive amount is 2%-6%, and the soybean protein additive amount is 3%-7%, and the additive amount of ice water is
20%-40%, seaweed additive amount are 2%-3%, and surplus is ham sausage meat.
The starch additive amount is 4%, and the soybean protein additive amount is 5%, and the additive amount of ice water is 30%, and seaweed adds
Dosage is 1.5%, and surplus is ham sausage meat.
A method of making laver nutritive ham sausage, it is characterised in that：The method is as follows：
Step 1：Prepare raw material, the raw material includes raw meat, seaweed, starch, soybean protein and ice water, raw meat
Including Fresh Grade Breast, pork and fat；
Step 2：Minced Steak and stirring, chicken pork and fat will be separated and be rubbed, and first rub chicken, pork is then added
And fat sequentially adds tripolyphosphate sodium salt, D- SODIUM ASCORBATEs, spice and pigment in whipping process, mixing is equal
It is even；
Step 3：It is marinated, the meat gruel being stirred in step 2 is placed in basin, fresh-keeping overlay film, is pickled under the conditions of 0-4 DEG C
24h；
Step 4：It cuts and mixes, the meat gruel in step 3 is put into cutmixer, while being put into 1/3 ice bits, cut 1- slowly
2min, in order to fully cut and mix fat, then after cutting 2min slowly, addition lipochondrion is quickly cut and mixes 2-3min, OK a karaoke club is then added
Glue and diacetyl tartarate list double glyceride, and sequentially add starch, soybean protein and laver powder and continue to cut and mix 5-8min, adding
During entering auxiliary material, ice water is constantly added or large quantity of moisture is added cutting the when of mixing end；
Step 5：It vacuumizes, meat gruel is placed in tumbler and is vacuumized；
Step 6, bowel lavage and sealing；
Step 7, cooking disinfection and cooling preservation.
Seaweed in step 1 carries out ultramicro grinding, and grinding is put into clear water, crosses 200 mesh sieve.
Brisket, pork and fat in step 1 are cut into the bulk of 1-2cm square.
The temperature of meat is set to be maintained at 10 DEG C or less always in Minced Steak and whipping process in step 2.
Remaining ice cube is put into tumbler in step 5, tumbler is made to be cooled to 10 DEG C hereinafter, the meat mixed will be cut
Gruel is added thereto, and carries out tumbling, rolls meat time 15min, and the meat gruel yellowish pink by tumbling is shinny.
The starch includes cornstarch, converted starch.
Embodiment：
The glossiness clean dry laver in surface, the seaweed to make moist is selected to dry, bulk seaweed are cut into of uniform size broken
Block, fragment are small as far as possible.Ultra micro disintegrating machine switch is opened, the rotating speed of grinding idler wheel is first adjusted, the seaweed sheared is put in super
Micro- disintegrating machine feeding port, dispensing speed is uniform, and blowing is moderate to be avoided excessive and accumulate, and crushing speed first keeps at a slow speed, then exists
It is ground under faster speed, seaweed is made to grind smashing as far as possible, after grinding a period of time, adjust blower speed, it will
The seaweed crushed is released from grinding chamber, takes a small amount of clear water, and the seaweed of grinding is put into clear water, waits for its water swelling,
Seaweed granular size is observed, 200 mesh sieve can be crossed.Seaweed granular size meets the requirements, and collects spare, and seaweed particle is excessive then
It is put into grinding chamber and continues to grind, repeat the above steps, until seaweed particle reaches requirement, carry out freshness protection package and be collected, it is close
Envelope is put in the shady and cool place being protected from light, and prevents from making moist or aoxidize.
The meat for making ham sausage is largely cold fresh meat will select the pork hind leg muscle of few muscles and bones, pigeon breast when buying raw material
Meat selects the raw material without tendon surface finishing.Different freezing modes has large effect to the water-retaining property of meat.Freezing and refrigeration
The mouthfeel when serious dehydration of the drying loss of moisture and musculature can lead to meat protein freeze denaturation and aging, cook in the process
Phenomena such as hair wastes.It thaws before use, the raw meat freezed is put into 0-4 DEG C of refrigerator in advance, until soft texture,
Inside can be used without ice crystal, no juice outflow；Or the raw meat freezed is put in cold water and is thawed, but water can be lost
The nutriments such as dissolubility albumen, effect is not as good as good at 0-4 DEG C.
Pork hind leg muscle will cut off pigskin and subcutaneous fat, take lean meat, remove the intermediate broken bone of tendon.By Fresh Grade Breast, pig
Meat and fat are cut into the bulk of 1-2cm square, stay with spare.
The accessory of meat grinder is pre-cooled, makes accessory temperature at 10 DEG C hereinafter, chicken pork and fat will separate rubs,
Since pork fiber is thick compared with chicken fibers, it is easy, by meat grinder outlet obstruction, to influence the Minced Steak quality of chicken, therefore in Minced Steak
First chicken to be rubbed, pork and fat is then added, the meat piece cut in advance is put in meat-mincing-tube, the meat in meat-mincing-tube is not
Can be excessive, it prevents from squeezing, retention ability declines, and opens one grade of progress Minced Steak, meat piece is broken into the granular of 6mm × 6mm sizes.Minced Steak is complete
Cheng Hou is added salt and opens one grade and be stirred, and in whipping process, sequentially adds tripolyphosphate sodium salt, D- SODIUM ASCORBATEs,
Spice and pigment etc. are opened two grades and are stirred after mixing, stir one to two minute, while should be noted that in Minced Steak
With so that the temperature of meat is maintained at 10 DEG C or less in whipping process always.
Pickle plays the role of the quality that very important, marinated quality determines ham sausage in ham sausage manufacture craft,
The meat gruel being stirred is placed in basin, to prevent from contacting with oxygen, while to Avoid Tainting, being covered with preservative film, emptying surface gas
Bubble, is put in refrigerator, is pickled for 24 hours under the conditions of 0-4 DEG C.The meat uniform color pickled, yellowish pink rubescent, no excessive water is precipitated,
Not tacky free from extraneous odour, meat stuffing may have darkening of color with air contact layer, this belongs to oxidative phenomena, as free from extraneous odour belongs to normal.
It is very big to cut influence of the quality mixed to ham sausage ham sausage quality, it is often more important that various composition in meat stuffing is made to fill
Divide and combines emulsification.Therefore especially to focus on.Cut mix required raw material preparation to be put well in advance side it is spare.Use ice machine
Ice making, ice water ratio 2:1, since experiment needs to control temperature, whole ice bits are selected in an experiment, weigh required soybean point
From albumen, cornstarch, converted starch, seaweed etc. puts it into refrigerator and cooled down.Take appropriate carragheen and biacetyl wine
The single double glyceride of stone acid, adds water to be heated on light-wave cooker, since diacetyl tartarate list double glyceride is not soluble in water, by it
Emulsion is made, while carragheen being dissolved by heating, be placed on side cooling it is spare, in cooling procedure, it should be noted that stirring, prevent
It is solidified.It cuts before mixing beginning, cools down cutmixer using ice water, cutmixer temperature starts to cut when being reduced to 10 DEG C mixes.By meat gruel
It is put into cutmixer, while being put into 1/3 ice bits, cut 1-2min slowly, mixed to fully cut fat, after cutting 2min slowly, added
Enter lipochondrion, open two gears, quickly cut and mix 2-3min, then addition carragheen and diacetyl tartarate list double glyceride, and according to
Secondary addition cornstarch, converted starch, soybean protein isolate and laver powder, which continue to cut, mixes 5-8min, in the process that auxiliary material is added
In, ice water (a small amount of multiple) is constantly added, can not once be added excessive[7-12], or cutting the when of mixing end a large amount of water are added
Point.Rolling will be stirred continuously by cutting during mixing, raw material is prevented to be attached to cut and mix pot bottom, made to cut and be mixed uniformly.
In order to empty the bubble cut and mixed in meat gruel, pore opening and quantity in ham sausage finished product are reduced, is needed meat
Gruel is placed in tumbler and is vacuumized.Remaining ice cube is put into tumbler, tumbler is made to be cooled to 10 DEG C hereinafter, will cut
The meat gruel mixed is added thereto, and carries out tumbling, rolls meat time 15min, the meat gruel yellowish pink by tumbling is shinny, and structural state is good
It is good.
Extra ice cube is put into sausage filler hopper and is cooled down, when temperature reaches 10 DEG C or less, meat gruel is put into material
In bucket, the air in sausage filler, when waiting for that meat gruel can be sprayed from sausage filler, adjusting screw rod, to control bowel lavage amount are emptied
How much, the intestines irrigated are answered uniform in size consistent, are sealed immediately with clipping machine, extra packaging bag, table are subtracted after sealing
Face towel is net, at this point, ham sausage should be uniformly full, size is identical, and appearance is clean and tidy.
The good intestines of tank, which should be immediately placed in retort, is sterilized, and prevents from accumulating for a long time, temperature recovery, and microorganism is a large amount of
Growth, mouthfeel souring.121 DEG C of sterilization temperature, sterilizing time 15 minutes are set, and sterilization pressure 0.15Mp is sterilized；It will sterilization
Good ham sausage is placed on rapidly in cold water, dries surface moisture after its temperature reaches room temperature, carries out preservation process.
Using the above embodiment, the scoring such as following table for the seaweed ham sausage amino acid that the present invention produces：
The limiting amino acid of seaweed is methionine+cystine, amino acid score 0.77.From the point of view of amino acid score,
The limiting amino acid of seaweed ham sausage is tryptophan, is no longer methionine+cystine, and amino acid tryptophan scoring also reaches
0.97, membrane type is referred to close to human amino acid, other amino acid scores are also above 1.Amino acid score is significantly improved, human body is made
It more easily absorbs, nutritive value higher.
In addition, the seaweed ham sausage that the present invention produces is in terms of color and luster, seaweed passes through ultramicro grinding, crosses 200 mesh
Sieve, uniform in size, the color and luster of ham sausage is influenced less by seaweed.
In terms of structural state, stomata is less, close structure, also has chewiness in hardness, cohesive force, elasticity, deadlocked property
On all belong to have higher effect.The content of converted starch increases, and converted starch can significantly improve the elasticity and cohesiveness of ham sausage,
Hardness and chewiness are reduced, mouthfeel and tenderness are enhanced.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (9)
1. a kind of laver nutritive ham sausage, which is characterized in that the ham sausage is by seaweed, starch, soybean protein and ice water group
At.
2. a kind of laver nutritive ham sausage according to claim 1, it is characterised in that：The starch additive amount is 2%-6%,
The soybean protein additive amount is 3%-7%, and the additive amount of ice water is 20%-40%, and seaweed additive amount is 2%-3%, and surplus is fire
Leg intestines meat.
3. a kind of laver nutritive ham sausage according to claim 2, it is characterised in that：The starch additive amount is 4%, institute
It is 5% to state soybean protein additive amount, and the additive amount of ice water is 30%, and seaweed additive amount is 1.5%, and surplus is ham sausage meat.
4. a kind of method making laver nutritive ham sausage, it is characterised in that：The method is as follows：
Step 1：Prepare raw material, the raw material includes raw meat, seaweed, starch, soybean protein and ice water, and raw meat includes
Fresh Grade Breast, pork and fat；
Step 2：Minced Steak and stirring, chicken pork and fat will be separated and be rubbed, and first rub chicken, and pork and fat is then added
Fat sequentially adds tripolyphosphate sodium salt, D- SODIUM ASCORBATEs, spice and pigment in whipping process, is uniformly mixed；
Step 3：It is marinated, the meat gruel being stirred in step 2 is placed in basin, fresh-keeping overlay film, is pickled for 24 hours under the conditions of 0-4 DEG C；
Step 4：It cuts and mixes, the meat gruel in step 3 is put into cutmixer, while being put into 1/3 ice bits, cut 1-2min slowly, be
Fat is fully cut and is mixed, then after cutting 2min slowly, lipochondrion is added, quickly cuts and mixes 2-3min, be then added carragheen and pair
The single double glyceride of acetyltartaric acid, and sequentially add starch, soybean protein and laver powder and continue to cut and mix 5-8min, auxiliary material is being added
During, ice water is constantly added or large quantity of moisture is added cutting the when of mixing end；
Step 5：It vacuumizes, meat gruel is placed in tumbler and is vacuumized；
Step 6, bowel lavage and sealing；
Step 7, cooking disinfection and cooling preservation.
5. a kind of production method of laver nutritive ham sausage according to claim 4, it is characterised in that：Purple in step 1
Dish carries out ultramicro grinding, crosses 200 mesh sieve, spare.
6. a kind of production method of laver nutritive ham sausage according to claim 4, it is characterised in that：In step 1
Brisket, pork and fat are cut into the bulk of 1-2cm square.
7. a kind of production method of laver nutritive ham sausage according to claim 4, it is characterised in that：Strand in step 2
The temperature of meat is set to be maintained at 10 DEG C or less always in meat and whipping process.
8. a kind of production method of laver nutritive ham sausage according to claim 4, it is characterised in that：Surplus in step 5
Remaining ice cube is put into tumbler, so that tumbler is cooled to 10 DEG C hereinafter, be added thereto the meat gruel mixed is cut, is carried out tumbling,
Meat time 15min is rolled, the meat gruel yellowish pink by tumbling is shinny.
9. a kind of production method of laver nutritive ham sausage according to claim 4, it is characterised in that：The starch includes
Cornstarch, converted starch.
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| CN201810507722.4A CN108523039A (en) | 2018-05-24 | 2018-05-24 | A kind of laver nutritive ham sausage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226715A (en) * | 2019-05-24 | 2019-09-13 | 大连工业大学 | The production method of one main laver low-salt ham |
| CN112042880A (en) * | 2020-08-14 | 2020-12-08 | 河海大学 | Method for making laver chlorella beef balls |
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| CN102450674A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Laver sausage |
| CN104664457A (en) * | 2013-11-27 | 2015-06-03 | 谭燚 | Laver ham sausage manufacturing method |
| CN106036534A (en) * | 2016-05-13 | 2016-10-26 | 南京泽朗生物科技有限公司 | Ham sausages added with dunaliella salina and preparation method thereof |
| KR20170024368A (en) * | 2015-08-25 | 2017-03-07 | 한국식품연구원 | Emulsion sausages utilizing biotransformation technology and sea weed and the manufacturing method |
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| CN1401265A (en) * | 2002-04-29 | 2003-03-12 | 苗成玺 | Algal meat sausage and producing process thereof |
| CN102450674A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Laver sausage |
| CN104664457A (en) * | 2013-11-27 | 2015-06-03 | 谭燚 | Laver ham sausage manufacturing method |
| KR20170024368A (en) * | 2015-08-25 | 2017-03-07 | 한국식품연구원 | Emulsion sausages utilizing biotransformation technology and sea weed and the manufacturing method |
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| CN110226715A (en) * | 2019-05-24 | 2019-09-13 | 大连工业大学 | The production method of one main laver low-salt ham |
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Application publication date: 20180914 |