CN113826835A - Deer product ham sausage special for athletes and preparation method thereof - Google Patents

Deer product ham sausage special for athletes and preparation method thereof Download PDF

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Publication number
CN113826835A
CN113826835A CN202111161603.6A CN202111161603A CN113826835A CN 113826835 A CN113826835 A CN 113826835A CN 202111161603 A CN202111161603 A CN 202111161603A CN 113826835 A CN113826835 A CN 113826835A
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deer
parts
ham sausage
athletes
chopping
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王维义
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Huzhou Weiyi Biotechnology Co ltd
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Huzhou Weiyi Biotechnology Co ltd
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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a deer ham sausage special for athletes and a preparation method thereof. Every 100 parts of the deer product ham sausage comprise the following raw materials, by weight, 20-25 parts of deerskin; 15-20 parts of deer sinew; 10-15 parts of deer bone powder; 10-20 parts of venison; 10-15 parts of beef tendon; 5-10 parts of deer blood powder; the balance of auxiliary materials; the preparation method comprises twisting, pickling, chopping, filling, cooking and sterilizing. The deer product ham sausage provided by the invention adopts the deer skin, the deer sinew, the deer bone meal, the deer meat, the deer blood meal and the cowhells as main raw materials, so that high-quality protein can be provided for athletes, the health of bones and tendons can be enhanced, and meanwhile, the deer product ham sausage has a good effect on preventing and reducing muscle strain and tendon strain in training and competition of athletes and recovering injured parts; in addition, the preparation method of the invention firstly pretreats the raw materials of the deer ham sausage by mincing, pickling and chopping, and then carries out post-treatment on the chopped meat stuffing by sausage filling, cooking and sterilization, thus having simple operation.

Description

Deer product ham sausage special for athletes and preparation method thereof
Technical Field
The invention relates to the technical field of ham sausages, in particular to a deer product ham sausage special for athletes and a preparation method thereof.
Background
In order to obtain excellent performances in a competition, the training intensity of athletes is continuously increased, and the athletes are often injured by high-intensity training and competition, so that the normal performance of the athletes is influenced, and the development of the athletes is restricted. Athletes often suffer from injuries such as muscle strain, tendon strain, and bone injury during training and competition. At present, the treatment is mainly for the injuries and diseases such as muscle strain, tendon strain, bone injury and the like caused by the sports of athletes, and the later-stage rehabilitation treatment is mainly performed, and the main treatment is mainly performed by nourishments.
Chinese patent No. CN112471514A discloses a food composition for promoting physical energy recovery after exercise, which comprises the following components by weight: 200-500 parts of glucose, 50-250 parts of hydrolyzed whey protein, 10-50 parts of ornithine, 5-20 parts of sodium chloride and 5-10 parts of quercetin.
The above prior art solutions have the following drawbacks: the food composition is mainly used for reducing the levels of creatine kinase and lactate dehydrogenase in the serum of a mouse by providing a plurality of food-derived functional components, thereby reducing muscle damage after exercise; however, the above food composition has no significant effect on tendon strain, bone injury, etc. generated during exercise, and it is difficult to have a recovery effect on these exercise injuries, and there is a need for improvement.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the deer ham sausage specially for athletes, which achieves the aim of reducing tendon strain and bone injury by providing high-quality protein.
The second purpose of the invention is to provide a preparation method of deer ham sausage specially for athletes, which has the advantages of simple operation while ensuring the function of reducing sports injury of the deer ham sausage.
In order to achieve the first object, the invention provides the following technical scheme:
every 100 parts of the deer product ham sausage special for athletes comprise the following raw materials by weight, 20-25 parts of deerskin; 15-20 parts of deer sinew; 10-15 parts of deer bone powder; 10-20 parts of venison; 10-15 parts of beef tendon; 5-10 parts of deer blood powder; the balance of auxiliary materials.
By adopting the technical scheme, firstly, the deerskin, the deer sinew, the deer bone, the deer meat and the deer blood are the most important components of the deer, can provide high-quality protein, and has the functions of nourishing blood, dredging collaterals and strengthening tendons and bones for athletes; the deer skin is rich in nutrient substances, contains components beneficial to human bodies such as protein, collagen and various trace elements, and can tonify qi and blood and treat kidney deficiency; the deer sinew has the efficacies of nourishing blood, dredging collaterals, strengthening tendons and bones, producing sperm and benefiting marrow, is mainly used for treating strain, continuing injuries, strengthening muscles and bones and tonifying yang, and has obvious effects on joint pain, waist and spine pain, muscle and bone fatigue, hand and foot cramp, traumatic strain and muscle and bone ache in the training and competition of athletes; the deer bone contains a large amount of protein and a plurality of trace elements beneficial to human bodies, can nourish the body and relieve the weakness, particularly calcium phosphate and a plurality of trace elements of phosphorus, can strengthen bones and add marrow, has particularly obvious calcium supplement effect, has good prevention and relief effect on orthopedic diseases such as arthralgia and the like caused by athletes in training and competition, and can promote the regeneration of broken bones and effectively relieve injuries such as fracture and the like; the main components of the deer meat and the deer blood are protein, and in addition, the deer meat and the deer blood also contain various lipids, free fatty acids, sterols, phospholipids, vitamins, various major elements and beneficial trace elements, and the deer blood has the functions of resisting aging, enriching blood, resisting fatigue, improving immunity and the like, and is greatly helpful for ordinary training and competition of athletes; secondly, the beef tendon also contains abundant protein and multiple groups of lipids, has the effects of tonifying liver and strengthening tendons, benefiting qi and strength and healing injuries, is favorable for relieving tendon strain generated in sports and promotes physical recovery of athletes; finally, the quality and the taste of the deer product ham sausage are improved by adding auxiliary materials; in conclusion, by adopting the deerskin, the deer sinew, the deer bone meal, the deer meat, the deer blood powder and the cowhells as the main raw materials, the prepared ham sausage is eaten by athletes, not only can provide high-quality protein for the athletes, but also can enhance the health of bones and tendons, has the functions of tonifying qi and blood and dredging the channels and collaterals, has special effects on enhancing the physique of the athletes, simultaneously has good effects on preventing and reducing muscle strain and tendon strain in training and competition of the athletes and recovering injured parts, and is suitable for daily eating by the athletes.
Further, the auxiliary materials comprise the following raw materials in parts by weight, and 5-15 parts of edible oil; 5-10 parts of starch; 2-3 parts of composite phosphate; 2-3 parts of salt; 1-2 parts of spices. The above adjuvants can improve quality and taste of deer product ham sausage.
Specifically, the edible oil is one of rapeseed oil, peanut oil, olive oil, sunflower seed oil, soybean oil, sesame oil and linseed oil. Preferably, linseed oil is used as the edible oil.
Specifically, the starch is one of sweet potato starch, corn starch and potato starch. Preferably, corn starch or sweet potato starch is used as starch.
Specifically, the spices comprise ginger, scallion, garlic and pepper, wherein the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
in order to achieve the second object, the invention provides the following technical scheme:
a method for preparing deer ham sausage for athletes comprises the following steps,
s1, preparing the raw materials of the deer product ham sausage according to the mixture ratio, and mincing the deer tendon, the deer skin, the deer meat and the beef tendon to obtain mixed meat paste;
s2, adding auxiliary materials consisting of composite phosphate and salt into the mixed meat paste, and performing pickling treatment to obtain pickled stuffing;
s3 chopping and mixing the pickled stuffing, and adding deer blood powder, deer bone powder and auxiliary materials consisting of spices, starch and edible oil in the chopping and mixing process to obtain chopped and mixed meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and ligating the PVDC casing with aluminum wires to obtain a semi-finished ham sausage;
s5, cooking and sterilizing the semi-finished ham sausage product to obtain the deer product ham sausage.
By adopting the technical scheme, the raw materials of the deer product ham sausage are pretreated by twisting, pickling and chopping, and the chopped and mixed meat stuffing is subjected to post-treatment by sausage filling and cooking sterilization, so that the deer product ham sausage with the functions of reducing tendon strain and bone injury can be obtained, the operation is simple, and the production efficiency of the deer product ham sausage is favorably improved.
Further, in the step S1, the deer sinew, the deer skin, the deer meat and the beef sinew are minced by a meat mincing machine with a meat outlet hole plate with a diameter of 6 mm. The mixed meat emulsion obtained by the steps has stronger chewing feeling and has no pasty, thick porridge or fragile feeling compared with other meat emulsion products.
Further, in the step S2, the pickling time is controlled to be 20-24 hours, and the pickling temperature is controlled to be 3-6 ℃. The production efficiency of the deer ham sausage product is ensured, and the taste of the pickled stuffing can be ensured.
Further, in the step S3, the chopping and mixing treatment includes that the pickled stuffing is firstly put into a chopper mixer, ice water is added for chopping and mixing for 1.5-2.5 min, then the deer bone meal, the deer blood powder, the spices, the starch and the edible oil are added, chopping and mixing is continuously carried out for 2.5-3.5 min, then the ice water is added for chopping and mixing for 1.5-2.5 min, and standing is carried out for 20 +/-1 min. The multistage chopping and mixing mode can uniformly mix all components in the raw materials of the deer ham sausage, greatly enhance the fineness and elasticity of the raw materials, and improve the emulsifying effect, the elasticity and the fineness of the deer ham sausage to the maximum extent.
Further, in the step S4, the cooking sterilization treatment comprises the steps of putting the ham sausage semi-finished product into a sterilization pot, heating at 85-95 ℃ for 18-22 min, then heating to 115-125 ℃ for 18-22 min, then spraying, cooling, gradually releasing pressure, cleaning the outer side surface of the PVDC casing and drying the surface water. Wherein, the PVDC casing can be prevented from cracking by adopting a spraying mode for cooling and a mode for gradually relieving pressure.
In conclusion, the beneficial technical effects of the invention are as follows:
1. the deer product ham sausage provided by the invention adopts the deer skin, the deer sinew, the deer bone meal, the deer meat, the deer blood powder and the beef sinew as main raw materials, and the prepared ham sausage is eaten by athletes, not only can provide high-quality protein for athletes, but also can enhance the health of bones and tendons, has the functions of tonifying qi and blood and dredging channels and collaterals, has a special effect on enhancing the physique of the athletes, simultaneously has a good effect on preventing and reducing muscle strain and tendon strain in athlete training and competition, and recovering injured parts, and is suitable for daily eating by athletes;
2. the method of the invention firstly pretreats the raw materials of the deer ham sausage by mincing, pickling and chopping, and then carries out post-treatment on the chopped and mixed meat stuffing by sausage filling and cooking sterilization, thus obtaining the deer ham sausage with the functions of reducing tendon strain and bone injury, and the method is simple to operate and is beneficial to improving the production efficiency of the deer ham sausage.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the functions of the invention clearer and easier to understand, the invention is further described in the following with the specific embodiments.
Example 1: the invention discloses a deer product ham sausage special for athletes, wherein each 100 parts of the deer product ham sausage comprise the following raw materials in parts by weight, 20 parts of deerskin; 20 parts of deer sinew; 10 parts of deer bone powder; 15 parts of venison; 10 parts of beef tendon; 5 parts of deer blood powder; the balance of auxiliary materials. Wherein, the auxiliary material comprises the following raw materials in parts by weight, and 10 parts of edible oil; 5 parts of starch; 2 parts of composite phosphate; 2 parts of table salt; 1 part of spice.
Preferably, the edible oil is linseed oil. The starch is corn starch. The spices comprise ginger, scallion, garlic and pepper, and the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
the invention also discloses a deer ham sausage special for athletes, which comprises the following steps,
s1, pretreating raw materials, preparing the raw materials according to a ratio, and mincing deer sinew, deer skin, deer meat and beef sinew by adopting a meat mincing machine with a meat outlet hole plate with a diameter of 6mm to obtain mixed meat paste;
s2, adding composite phosphate and salt into the mixed meat paste, stirring and mixing uniformly, and then pickling for 20 hours, and controlling the pickling temperature to be 4 ℃ to obtain pickled stuffing;
s3 chopping, namely putting the pickled stuffing into a chopper mixer, adding ice water, chopping for 2.0min, adding the deer thigh, the deer blood powder, the spices, the starch and the edible oil, continuously chopping for 3.5min, adding the ice water, chopping for 2.0min, and standing for 20 +/-1 min to obtain chopped meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and tying with aluminum wires to obtain a semi-finished ham sausage;
s5, cooking and sterilizing, putting the semi-finished ham sausage into a sterilization pot, heating at 85 ℃ for 20min, heating to 115 ℃ for 22min, then spraying, cooling, gradually releasing pressure, cleaning the outer side surface of the PVDC casing and drying the surface moisture, and finally warehousing the detected qualified product to obtain the deer product ham sausage.
Example 2: the invention discloses a deer product ham sausage special for athletes, wherein each 100 parts of the deer product ham sausage comprise the following raw materials in parts by weight, and 25 parts of deerskin; 15 parts of deer sinew; 15 parts of deer bone powder; 15 parts of venison; 10 parts of beef tendon; 5 parts of deer blood powder; the balance of auxiliary materials. Wherein, the auxiliary material comprises the following raw materials in parts by weight, 5 parts of edible oil; 5 parts of starch; 2 parts of composite phosphate; 2 parts of table salt; 1 part of spice.
Preferably, the edible oil is linseed oil. The starch is sweet potato starch. The spices comprise ginger, scallion, garlic and pepper, and the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
the invention also discloses a deer ham sausage special for athletes, which comprises the following steps,
s1, pretreating raw materials, preparing the raw materials according to a ratio, and mincing deer sinew, deer skin, deer meat and beef sinew by adopting a meat mincing machine with a meat outlet hole plate with a diameter of 6mm to obtain mixed meat paste;
s2, adding composite phosphate and salt into the mixed meat paste, stirring and mixing uniformly, pickling for 21 hours, and controlling the pickling temperature to be 3 ℃ to obtain pickled stuffing;
s3 chopping, namely putting the pickled stuffing into a chopper mixer, adding ice water, chopping and mixing for 1.5min, adding the deer thigh parts, the deer blood powder, the spices, the starch and the edible oil, continuously chopping and mixing for 3.0min, adding the ice water, chopping and mixing for 1.5min, and standing for 20 +/-1 min to obtain chopped meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and tying with aluminum wires to obtain a semi-finished ham sausage;
s5, cooking and sterilizing, putting the semi-finished ham sausage into a sterilization pot, heating at 90 ℃ for 18min, heating to 125 ℃ for 20min, then spraying, cooling, gradually releasing pressure, cleaning the outer side surface of the PVDC casing and drying the surface moisture, and finally warehousing the detected qualified product to obtain the deer ham sausage.
Example 3: the invention discloses a deer product ham sausage special for athletes, wherein each 100 parts of the deer product ham sausage comprise the following raw materials by weight, 23 parts of deerskin; 17 parts of deer sinew; 12 parts of deer bone powder; 18 parts of venison; 11 parts of beef tendon; 5 parts of deer blood powder; the balance of auxiliary materials. Wherein, the auxiliary material comprises the following raw materials in parts by weight, 5 parts of edible oil; 5 parts of starch; 2 parts of composite phosphate; 2 parts of table salt; 1 part of spice.
Preferably, the edible oil is linseed oil. The starch is sweet potato starch. The spices comprise ginger, scallion, garlic and pepper, and the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
the invention also discloses a deer ham sausage special for athletes, which comprises the following steps,
s1, pretreating raw materials, preparing the raw materials according to a ratio, and mincing deer sinew, deer skin, deer meat and beef sinew by adopting a meat mincing machine with a meat outlet hole plate with a diameter of 6mm to obtain mixed meat paste;
s2, adding composite phosphate and salt into the mixed meat paste, stirring and mixing uniformly, and then pickling for 22 hours, and controlling the pickling temperature to be 4 ℃ to obtain pickled stuffing;
s3 chopping, namely putting the pickled stuffing into a chopper mixer, adding ice water, chopping for 2.5min, adding the deer thigh, the deer blood powder, the spices, the starch and the edible oil, chopping for 3.0min, adding the ice water, chopping for 2.5min, and standing for 20 +/-1 min to obtain chopped meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and tying with aluminum wires to obtain a semi-finished ham sausage;
s5, cooking and sterilizing, putting the semi-finished ham sausage into a sterilization pot, heating at 95 ℃ for 22min, heating to 120 ℃ for 18min, then spraying, cooling, gradually relieving pressure, cleaning the outer side surface of the PVDC casing and drying the surface moisture, and finally warehousing the detected qualified product to obtain the deer product ham sausage.
Example 4: the invention discloses a deer product ham sausage special for athletes, wherein each 100 parts of the deer product ham sausage comprise the following raw materials in parts by weight, 21 parts of deer skin; 18 parts of deer sinew; 10 parts of deer bone powder; 20 parts of venison; 15 parts of beef tendon; 10 parts of deer blood powder; the balance of auxiliary materials. Wherein, the auxiliary material comprises the following raw materials in parts by weight, and 15 parts of edible oil; 7 parts of starch; 3 parts of composite phosphate; 3 parts of table salt; 2 parts of spices.
Preferably, the edible oil is rapeseed oil. The starch is potato starch. The spices comprise ginger, scallion, garlic and pepper, and the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
the invention also discloses a deer ham sausage special for athletes, which comprises the following steps,
s1, pretreating raw materials, preparing the raw materials according to a ratio, and mincing deer sinew, deer skin, deer meat and beef sinew by adopting a meat mincing machine with a meat outlet hole plate with a diameter of 6mm to obtain mixed meat paste;
s2, adding composite phosphate and salt into the mixed meat paste, stirring and mixing uniformly, and then pickling for 23 hours, and controlling the pickling temperature to be 6 ℃ to obtain pickled stuffing;
s3 chopping, namely putting the pickled stuffing into a chopper mixer, adding ice water, chopping for 2.0min, adding the deer thigh, the deer blood powder, the spices, the starch and the edible oil, continuously chopping for 2.5min, adding the ice water, chopping for 2.0min, and standing for 20 +/-1 min to obtain chopped meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and tying with aluminum wires to obtain a semi-finished ham sausage;
s5, cooking and sterilizing, putting the semi-finished ham sausage into a sterilization pot, heating at 90 ℃ for 20min, heating to 120 ℃ for 20min, then spraying, cooling, gradually releasing pressure, cleaning the outer side surface of the PVDC casing and drying the surface moisture, and finally warehousing the detected qualified product to obtain the deer product ham sausage.
Example 5: every 100 parts of the deer product ham sausage specially for athletes comprise the following raw materials by weight, 24 parts of deerskin; 16 parts of deer sinew; 15 parts of deer bone powder; 10 parts of venison; 13 parts of beef tendon; 8 parts of deer blood powder; the balance of auxiliary materials. Wherein, the auxiliary materials comprise the following raw materials in parts by weight, and 8 parts of edible oil; 10 parts of starch; 3 parts of composite phosphate; 3 parts of table salt; 2 parts of spices.
Preferably, the edible oil is olive oil. The starch is potato starch. The spices comprise ginger, scallion, garlic and pepper, and the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
the invention also discloses a deer ham sausage special for athletes, which comprises the following steps,
s1, pretreating raw materials, preparing the raw materials according to a ratio, and mincing deer sinew, deer skin, deer meat and beef sinew by adopting a meat mincing machine with a meat outlet hole plate with a diameter of 6mm to obtain mixed meat paste;
s2, adding composite phosphate and salt into the mixed meat paste, stirring and mixing uniformly, and then pickling for 24 hours, and controlling the pickling temperature to be 5 ℃ to obtain pickled stuffing;
s3 chopping, namely putting the pickled stuffing into a chopper mixer, adding ice water, chopping for 2.0min, adding the deer thigh, the deer blood powder, the spices, the starch and the edible oil, continuously chopping for 3.0min, adding the ice water, chopping for 2.0min, and standing for 20 +/-1 min to obtain chopped meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and tying with aluminum wires to obtain a semi-finished ham sausage;
s5, cooking and sterilizing, putting the semi-finished ham sausage into a sterilization pot, heating at 90 ℃ for 20min, heating to 120 ℃ for 20min, then spraying, cooling, gradually releasing pressure, cleaning the outer side surface of the PVDC casing and drying the surface moisture, and finally warehousing the detected qualified product to obtain the deer product ham sausage.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.

Claims (10)

1. A deer ham sausage specially for athletes, which is characterized in that: every 100 parts of deer product ham sausage comprises the following raw materials, by weight, 20-25 parts of deer skin; 15-20 parts of deer sinew; 10-15 parts of deer bone powder; 10-20 parts of venison; 10-15 parts of beef tendon; 5-10 parts of deer blood powder; the balance of auxiliary materials.
2. A deer ham sausage for athletes, according to claim 1, characterized by: the auxiliary material comprises the following raw materials in parts by weight, and 5-15 parts of edible oil; 5-10 parts of starch; 2-3 parts of composite phosphate; 2-3 parts of salt; 1-2 parts of spices.
3. A deer ham sausage for athletes, according to claim 2, characterized in that: the edible oil is one of oleum Rapae, oleum Arachidis Hypogaeae, oleum Olivarum, oleum Helianthi, soybean oil, oleum Sesami, and oleum Lini.
4. A deer ham sausage for athletes, according to claim 2, characterized in that: the starch is one of sweet potato starch, corn starch and potato starch.
5. A deer ham sausage for athletes, according to claim 2, characterized in that: the spices comprise ginger, scallion, garlic and pepper, and the weight ratio of the ginger to the scallion to the garlic to the pepper is 4: 3: 3: 1.
6. the method for preparing the deer ham sausage special for athletes according to any one of claims 1 to 5, characterized by comprising the following steps: comprises the following steps of (a) carrying out,
s1, preparing raw materials of the deer product ham sausage according to the mixture ratio, and mincing the deer tendon, the deer skin, the deer meat and the beef tendon to obtain mixed meat paste;
s2, adding auxiliary materials consisting of composite phosphate and salt into the mixed meat paste, and performing pickling treatment to obtain pickled stuffing;
s3 chopping the pickled stuffing, adding sanguis Cervi powder, Os Cervi powder, and adjuvants composed of spicery, starch and edible oil during chopping to obtain chopped meat stuffing;
s4, filling the chopped and mixed meat stuffing into PVDC casing, and ligating the chopped and mixed meat stuffing with aluminum wires to obtain a semi-finished ham sausage;
s5, the semi-finished ham sausage is cooked and sterilized to obtain the deer product ham sausage.
7. A method for preparing deer ham sausage for athletes as claimed in claim 6, wherein the method comprises the steps of: s1, mincing ligamentum Cervi, deerskin, Carnis Cervi and cowhells with a meat mincing machine having a meat outlet plate with a diameter of 6 mm.
8. A method for preparing deer ham sausage for athletes as claimed in claim 6, wherein the method comprises the steps of: in S2, the pickling time is controlled to be 20-24 hours, and the pickling temperature is controlled to be 3-6 ℃.
9. A method for preparing deer ham sausage for athletes as claimed in claim 6, wherein the method comprises the steps of: s3, the chopping and mixing treatment comprises the steps of firstly putting the pickled stuffing into a chopper mixer, adding ice water, chopping and mixing for 1.5-2.5 min, then adding deer bone meal, deer blood powder, spices, starch and edible oil, continuously chopping and mixing for 2.5-3.5 min, then adding ice water, chopping and mixing for 1.5-2.5 min, and standing for 20 +/-1 min.
10. A method for preparing deer ham sausage for athletes as claimed in claim 6, wherein the method comprises the steps of: s4, the cooking sterilization treatment comprises the steps of putting the ham sausage semi-finished product into a sterilization pot, heating at 85-95 ℃ for 18-22 min, heating to 115-125 ℃ for 18-22 min, then carrying out spraying cooling, gradually releasing pressure, cleaning the outer side surface of the PVDC casing and drying the surface moisture.
CN202111161603.6A 2021-09-30 2021-09-30 Deer product ham sausage special for athletes and preparation method thereof Pending CN113826835A (en)

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