CN1114362C - Healthy ham with yak marrow - Google Patents
Healthy ham with yak marrow Download PDFInfo
- Publication number
- CN1114362C CN1114362C CN00110699A CN00110699A CN1114362C CN 1114362 C CN1114362 C CN 1114362C CN 00110699 A CN00110699 A CN 00110699A CN 00110699 A CN00110699 A CN 00110699A CN 1114362 C CN1114362 C CN 1114362C
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- yak
- parts
- meat
- marrow
- ham
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- Expired - Fee Related
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Abstract
The present invention provides a healthy ham with yak marrow, which adds 15 to 17 portions of yak fat, 0.5 to 1.5 portions of yak marrow, 15 to 17 portions of starch, 3 to 4 portions of isolated soybean protein and 15 to 20 portions of flavoring agents to every 100 portions of yak meat. The healthy ham uses the yak meat as the major raw material, and the yak meat is matched with nutrient components, such as the yak fat, the yak marrow, etc., and is added with a great number of subsidiary materials for preparing a ham so that the ham is prepared. After the yak meat is processed, effective components in the yak meat can be easily absorbed for utilization. The major components are mutually supplemented so that the nutrient components are complete for utilization.
Description
What the present invention relates to is a kind of food, a kind of specifically nutraceutical.
Ham is a kind of food of relatively popularizing.Existing ham generally is to add materials such as starch and flavor enhancement to be made with beef, pork, though reasonable mouthfeel is arranged, nutrition is not very complete.At present many to the development and use of the bone of yak, marrow, and also few to the further processing and utilization of Yak Meat.Yak Meat generally just adopts relatively more conventional cooking method to make, and not only many nutritions wherein are not fully utilized, and its nutrition is incomplete yet.
The object of the present invention is to provide the utilization rate height of effective ingredient in a kind of Yak Meat, the healthy ham with yak marrow that nutrition is complete.
The object of the present invention is achieved like this: it is to make by add yak fat 15-17 part, yak marrow 0.5-1.5 part, starch 15-17 part, soy protein isolate 3-4 part and flavor enhancement 15-20 part in per 100 parts of Yak Meat.
The present invention can also comprise following feature:
1, described flavor enhancement is by ginger 3-5 part, living garlic 4-5 part, monosodium glutamate 0.3-0.5 part, pepper powder 0.5-1 part, sodium chloride 3-5 part, carragheen 0.3-0.5 part, different V
cSodium 0.4-0.6 part, natrium nitrosum 0.01-0.02 part, composite phosphate 0.02-0.04 part and Monascus color 0.006-0.008 part are formed.
2, by in per 100 parts of Yak Meat, adding 16 parts in yak fat, 1 part in yak marrow, 16 parts of starch, 3.5 parts of soy protein isolates, 4 parts in ginger, 4.5 parts of living garlics, 0.4 part of monosodium glutamate, 0.8 part of pepper powder, 4.2 parts in sodium chloride, 0.4 part of carragheen, different V
c0.5 part in sodium, 0.013 part of natrium nitrosum, 0.03 part of composite phosphate and Monascus color are made for 0.007 part.
The present invention is a primary raw material with the yak, allocates nutritions such as yak fat, yak marrow into, adding some auxiliary material of making ham, makes ham.Yak Meat through processing after, help the absorbing of effective ingredient wherein.Each Main Ingredients and Appearance replenishes mutually, can make its nutrition more complete, more helps the utilization of nutrition.
For example the present invention is done more detailed description below:
By adding 16 parts in yak fat, 1 part in yak marrow, 16 parts of starch, 3.5 parts of soy protein isolates, 4 parts in ginger, 4.5 parts of living garlics, 0.4 part of monosodium glutamate, 0.8 part of pepper powder, 4.2 parts in sodium chloride, 0.4 part of carragheen, different V in per 100 parts of Yak Meat
cThe ratio of 0.5 part in sodium, 0.013 part of natrium nitrosum, 0.03 part of composite phosphate, 0.007 part of Monascus color is got raw material ready.With the Yak Meat stripping and slicing, composite phosphate, sodium chloride, natrium nitrosum add and join mixing in the Yak Meat after water dissolves.Carragheen is added water make paste, join in the Yak Meat.Different V
cJoin after sodium is dissolved in water to mix thoroughly in the Yak Meat and then under 0-4 ℃ of temperature, pickled 36 hours.Yak Meat through pickling is divided into three parts, and wherein two parts slightly are hinged into the meat grain with meat mincer, are called A meat, and are a in addition with after the thin hinge of meat mincer, are called B meat.Yak fat and yak marrow after purification dissolved are put into the high speed food processor, add the soy protein isolate of dry powder attitude, and the hot water more than 90 ℃, salt stirred 3-7 minute, made butyraceous emulsification fat.With the chopping of the emulsification fat that makes, cut into smalls and add B meat and cut together and mix, cutting the time of mixing is 3-5 minute, adds an amount of water simultaneously, makes the emulsified meat that is paste.Emulsified meat and A meat are mixed in tumbler, add other condiment, add starch at last, add the water of the heavy 25-30% of raw material simultaneously, stir and made filling in 10-20 minute.Product is made in dress mould, boiling, cooling.
Claims (3)
1, a kind of healthy ham with yak marrow is characterized in that: it is to make by add yak fat 15-17 part, yak marrow 0.5-1.5 part, starch 15-17 part, soy protein isolate 3-4 part and flavor enhancement 15-20 part in per 100 parts of Yak Meat.
2, healthy ham with yak marrow according to claim 1 is characterized in that: described flavor enhancement is by ginger 3-5 part, living garlic 4-5 part, monosodium glutamate 0.3-0.5 part, pepper powder 0.5-1 part, sodium chloride 3-5 part, carragheen 0.3-0.5 part, different V
cSodium 0.4-0.6 part, natrium nitrosum 0.01-0.02 part, composite phosphate 0.02-0.04 part and Monascus color 0.006-0.008 part are formed.
3, healthy ham with yak marrow according to claim 2 is characterized in that: it is by add 16 parts in yak fat, 1 part in yak marrow, 16 parts of starch, 3.5 parts of soy protein isolates, 4 parts in ginger, 4.5 parts of living garlics, 0.4 part of monosodium glutamate, 0.8 part of pepper powder, 4.2 parts in sodium chloride, 0.4 part of carragheen, different V in per 100 parts of Yak Meat
c0.5 part in sodium, 0.013 part of natrium nitrosum, 0.03 part of composite phosphate and Monascus color are made for 0.007 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110699A CN1114362C (en) | 2000-07-21 | 2000-07-21 | Healthy ham with yak marrow |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110699A CN1114362C (en) | 2000-07-21 | 2000-07-21 | Healthy ham with yak marrow |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1335101A CN1335101A (en) | 2002-02-13 |
| CN1114362C true CN1114362C (en) | 2003-07-16 |
Family
ID=4580678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00110699A Expired - Fee Related CN1114362C (en) | 2000-07-21 | 2000-07-21 | Healthy ham with yak marrow |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1114362C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366122A (en) * | 2011-09-14 | 2012-03-07 | 天津市黑子食品有限公司 | Preparation method of spicy ham sausage |
-
2000
- 2000-07-21 CN CN00110699A patent/CN1114362C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1335101A (en) | 2002-02-13 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |