CN1161803A - Nutrious ham sausage and making technology - Google Patents

Abstract

The present invention discloses a kind of nutritious sausage and its preparation process. It is characterized by adding lycium berry (3%-30% in wt%) to common pork sausage, beef sausage, chicken meat sausage and fish flesh sausage to raise respectively its nutrient component. In its technological process, the lycium berry can be added to common sausage meat, then they are mixed uniformly or firstly the sausage meat is emulsified, then the lycium berry is added, and then they are mixed uniformly, then the mixed material is fed into next procedure.

Description

A kind of nutritive ham and manufacture craft thereof

The present invention relates to a kind of meat products, particularly relate to the ham sausage that mainly constitutes by animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, colour former and other additive, plastic casing etc.

Existing commercially available spring all, pork ham intestines, beef ham intestines, chicken ham sausage, the fish-ham sausage of multiple brands such as Shuan Hui, Zheng Rong mostly be such, it is good that they are easy to preservation, instant, delicious flavour, nutrition, but lack the nutrition of the fruit of Chinese wolfberry.

The purpose of this invention is to provide a kind of nutritive ham that the nutrition of the fruit of Chinese wolfberry is arranged.

For reaching the products scheme that goal of the invention takes be: mainly by plastic casing, animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, in the pork ham intestines or beef ham intestines or chicken ham sausage or fish-ham sausage that colour former and other additive etc. constitute, increase the fruit of Chinese wolfberry 3% to 20% by weight, its water content of the fruit of Chinese wolfberry about 25% of adding, its volume size or granularity do not influence and enter ham sausage each road production process later on, can be to the fruit of Chinese wolfberry that water content is different by the different interpolation weight of water content 25% conversion, having increased after the fruit of Chinese wolfberry percentage of its salt content at the ham sausage material, to ask to join one existing ham sausage the same, it is the same that the percentage of water content is askd to join one existing ham sausage, and its ascorbic acid, phosphate, the interpolation weight of additives such as colour former is that the weight of the ham sausage material after the fruit of Chinese wolfberry weight that increases with deduction is radix, and the part by weight of additive and ham sausage material is the same with common ham sausage.

In order to make the wolfberry fruit nutritious easier absorption of interpolation, the fruit of Chinese wolfberry of interpolation is crushed medlars.

For the fruit of Chinese wolfberry that makes interpolation more flavoursome, interpolation be the fruit of Chinese wolfberry of finished flavoursome (as saline taste).

Basically continue to use the manufacture craft of the ham sausage that does not increase the fruit of Chinese wolfberry for reaching technological process that goal of the invention takes, as clean the meat material, pulverize the meat material, the animal meat that crushes, grease, vegetable protein and starch stir mix, add spice and additive, emulsification, vacuumize, bowel lavage, high-temperature maturation and sterilization etc., difference is: 1, if the volume size of the fruit of Chinese wolfberry that adds or each road production process that granularity does not influence ham sausage can allow the animal meat that crushes, grease, when vegetable protein and starch stir mix, it is even that the fruit of Chinese wolfberry input that increases is wherein stirred mix more together, and then enter down together common operation.2, if the size of the fruit of Chinese wolfberry that adds or the situation of each road production process that particle size influences enters process of producation of Ham intestines, in technological process, at emulsification process, can select the emulsifying device in the suitable slit that the various raw materials that can adopt by the present invention are arranged in the emulsifying device for use, or remove continuous mechanicalness emulsification process and use noncontinuity machinery emulsification operation instead, or behind emulsification process, adding the fruit of Chinese wolfberry that adds, or remove emulsification process, can be at the bowel lavage operation according to the bowel lavage requirement of the ham sausage of different cultivars, the bowel lavage pipe increasing diameter of bowel lavage machinery is poured in the casing to the various raw materials that allow the present invention to adopt greatly, 3, after the ham sausage material has increased the fruit of Chinese wolfberry, adjust to the percentage of its salt content with existing ham sausage material the same, adjust to the percentage of its water content with existing ham sausage material the same, its ascorbic acid, phosphate, the interpolation weight of additives such as colour former is that the weight of the ham sausage material after the fruit of Chinese wolfberry weight that increases with deduction is radix, and additive is adjusted to approximately the same with common ham sausage with the part by weight of ham sausage material.

Because the present invention increases the fruit of Chinese wolfberry 3% to 20% respectively separately by weight in common pork ham intestines, beef ham intestines, chicken ham sausage, fish-ham sausage, and takes above-mentioned process program, makes nutritive ham of the present invention that the nutrition of the fruit of Chinese wolfberry be arranged.

Provide 6 embodiment below and further specify the present invention.

1, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase account for that ham sausage (edible part, down with) is gross weight 10%, its water content about 25%, it contains the fruit of Chinese wolfberry of salinity about 2%.This fruit of Chinese wolfberry put into to stir mix in the stirred vessel that fills the lean pork, show condition, vegetable protein and the starch that crush again together even, and then enter down common operation one.

2, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase and account for fruit of Chinese wolfberry ham sausage gross weight 15%, its water content about 25%, its salt content about 2%.This fruit of Chinese wolfberry put into to stir mix in the stirred vessel that fills the smart beef, vegetable oil, vegetable protein and the starch that crush again together even, and then enter down common operation one.

3, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase the fruit of Chinese wolfberry that accounts for ham sausage gross weight 4%, its water content about 25%.This fruit of Chinese wolfberry put into to stir mix in the stirred vessel that fills the chicken, vegetable oil, vegetable protein and the starch that crush again together even, and then enter down common operation one.

4, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase and account for broken fruit of Chinese wolfberry ham sausage gross weight 18%, its water content about 25%, that granularity is about 0.5 millimeter.This broken fruit of Chinese wolfberry put into to stir mix in the stirred vessel that fills the lean pork, show condition, vegetable protein and the starch that crush again together even, and then enter down common operation one.

5, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase and account for the about 1.5 millimeters broken fruit of Chinese wolfberry of granularity ham sausage gross weight 5%, its water content about 25%, its salt content about 2%.This broken fruit of Chinese wolfberry put into to stir mix in the stirred vessel that fills the smart beef, vegetable oil, vegetable protein and the starch that crush again together even, and then enter down common operation one.

6, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase and account for the about 2 millimeters broken fruit of Chinese wolfberry of granularity ham sausage gross weight 8%, its water content about 25%, its salt content about 1%.This broken fruit of Chinese wolfberry put into to stir mix in the stirred vessel that fills the chicken, vegetable oil, vegetable protein and the starch that crush again together even, and then enter down common operation one.

Claims (4)

1, a kind of by animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, colour former and other additive, pork ham intestines or beef ham intestines or chicken ham sausage or fish-ham sausage that plastic casing etc. constitute, it is characterized in that: contain the fruit of Chinese wolfberry that accounts for ham sausage gross weight 3% to 20% therein, its water content of the fruit of Chinese wolfberry about 25% of adding, volume size or granularity do not influence and enter ham sausage each road production process later on, can be to the fruit of Chinese wolfberry that water content is different by the different interpolation weight of water content 25% conversion, having increased after the fruit of Chinese wolfberry percentage of its salt content at the ham sausage material, to ask to join one existing ham sausage the same, it is the same that the percentage of its water content is askd to join one existing ham sausage, and its ascorbic acid, phosphate, the interpolation weight of additives such as colour former is that the weight of the ham sausage material after the fruit of Chinese wolfberry weight that increases with deduction is radix, and the part by weight of additive and ham sausage material is the same with common ham sausage.

2, nutritive ham according to claim 1 is characterized in that: the fruit of Chinese wolfberry of interpolation is the chippy fruit of Chinese wolfberry.

3, nutritive ham according to claim 1 is characterized in that: the fruit of Chinese wolfberry of interpolation is the finished flavoursome fruit of Chinese wolfberry.

4, the manufacture craft of the described nutritive ham of a kind of production claim 1, it comprises cleans the meat material, pulverize the meat material, the animal meat that crushes, grease, raw material such as vegetable protein and starch stirs mix, add spice and additive, emulsification, vacuumize, bowel lavage, high-temperature maturation and sterilization etc. is characterized in that: 1, if the volume size of the fruit of Chinese wolfberry that adds or each road production process that granularity does not influence ham sausage can allow the animal meat that crushes, grease, when vegetable protein and starch stir mix, it is even that the fruit of Chinese wolfberry input that increases is wherein stirred mix more together, and then enter down together common operation.2, if the size of the fruit of Chinese wolfberry that adds or the situation of each road production process that particle size influences enters process of producation of Ham intestines, in technological process, at emulsification process, can select the emulsifying device in the suitable slit that the various raw materials that can adopt by the present invention are arranged in the emulsifying device for use, or remove continuous mechanicalness emulsification process and use noncontinuity machinery emulsification operation instead, or behind emulsification process, adding the fruit of Chinese wolfberry that adds, or remove emulsification process, can be at the bowel lavage operation according to the bowel lavage requirement of the ham sausage of different cultivars, the bowel lavage pipe increasing diameter of bowel lavage machinery is poured in the casing to the various raw materials that allow the present invention to adopt greatly, 3, after the ham sausage material has increased the fruit of Chinese wolfberry, adjust to the percentage of its salt content with existing ham sausage material the same, adjust to the percentage of its water content with existing ham sausage material the same, its ascorbic acid, phosphate, the interpolation weight of additives such as colour former is that the weight of the ham sausage material after the fruit of Chinese wolfberry weight that increases with deduction is radix, and additive is adjusted to approximately the same with common ham sausage with the part by weight of ham sausage material.