CN1161804A - Nutrious ham sausage and making technology thereof - Google Patents
Nutrious ham sausage and making technology thereof Download PDFInfo
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- CN1161804A CN1161804A CN96103653A CN96103653A CN1161804A CN 1161804 A CN1161804 A CN 1161804A CN 96103653 A CN96103653 A CN 96103653A CN 96103653 A CN96103653 A CN 96103653A CN 1161804 A CN1161804 A CN 1161804A
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Abstract
The present invention discloses a nutritious sausage and its preparation process. It is characterized by adding 3%-30% (wt%) of vegetable whose water content is about 55% to common pork sausage, beef sausage, chicken meat sausage and fish flesh sausage respectively so as to raise its taste and nutrients necessary for human body. In its technological process, the vegetable can be added to common sausage meat, then they are mixed uniformly, or firstly the sausage meat is emulsified, added with vegetable, mixed uniformly, and then the obtained mixture can be fed into next procedure.
Description
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 they lack the taste and the nutrition of vegetable dish.
The purpose of this invention is to provide a kind of the have taste of vegetable dish and the nutritive ham of nutrition.
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, the water content that increases by weight about 55%, its volume size or granularity do not influence and enter the ham sausage vegetable dish of each road production process (as the bowel lavage operation) later on, addition is to account for 3% to 30% of ham sausage gross weight, can be by the different interpolation weight of water content 55% conversion to the vegetable dish that water content is different.Increased after the vegetable dish at the ham sausage material and the percentage of its salt content to have been adjusted to ask to join one existing ham sausage material the same, the percentage of its water content adjusted to ask to join one existing ham sausage material the same, and the interpolation weight of additives such as its ascorbic acid, phosphate, colour former be the weight of the ham sausage material after the vegetable dish weight that increases with deduction is radix, and the part by weight of additive and ham sausage material is approximately the same with common ham sausage.
What the present invention added is carrot.
What the present invention added is the potherb mustard dish.
What the present invention added is the Chinese toon leaf vegetables.
What the present invention added is caraway.
What the present invention added is wild cabbage.
What the present invention added is hot pickled mustard tube.
What the present invention added can also be the combination of vegetable dish more than 2 kinds or 2 kinds.
For the vegetable dish that makes interpolation distributes evener at the ham sausage material, and avoid in (as the finished product ham intestines of 100 gram weight types) technological process of some ham sausage kind, its particle size influences enters each road production process (as the bowel lavage operation) of ham sausage, what add is chippy vegetable dish, and the volume size of this broken vegetable dish or granularity be not to influence each the road production process degree of being that enters ham sausage.
For the taste of vegetable dish in ham sausage that makes interpolation better, interpolation be finished existing acid, sweet, hardship, peppery, become, or it mixes the vegetable dish (that give birth to or ripe all can) of taste.
Basically continue to use the manufacture craft flow process of the ham sausage that does not increase vegetable dish 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 vegetable dish 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 vegetable dish input that increases is wherein stirred mix more together, and then enter down together common operation.2, if the size of the vegetable dish 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 vegetable dish that adds, or remove emulsification process, can the bowel lavage pipe increasing diameter of bowel lavage machinery be poured in the casing to the various raw materials that allow the present invention to adopt greatly according to the bowel lavage requirement of the ham sausage of different cultivars at the bowel lavage operation.3, after the ham sausage material has increased vegetable dish, the percentage of its salt content adjusted to ask to join one existing ham sausage material the same, the percentage of its water content adjusted to ask to join one existing ham sausage material the same, and the part by weight of the interpolation weight of additives such as its ascorbic acid, phosphate, colour former to be the weight of the ham sausage material after the vegetable dish weight that increases with deduction be radix, additive and ham sausage material is approximately the same with common ham sausage.
Because the present invention increases vegetable dish 3% to 30% respectively separately by weight in common pork ham intestines, beef ham intestines, chicken ham sausage, fish-ham sausage, and takes above-mentioned process program, make the taste and the nutrition of the vegetable dish that nutritive ham of the present invention has.
Provide 15 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., increases and account for ham sausage gross weight (edible part, down with) sliced carrots 30%, about 55%, salt content about 2%, the about 2 millimeters thicknesses of its water content, 40 millimeters long, this sliced carrot 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 of the 250 gram weight types 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 account for ham sausage gross weight 20%, about 40%, the about 2 millimeters thicknesses of salt content about 1.7% of its water content, the fried sliced carrot of 40 millimeters long.This fried sliced carrot joined 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 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 shredded hot pickled mustard tubers ham sausage gross weight 6%, about 55%, salt content about 3%, the about 2 millimeters thicknesses of its water content, 40 millimeters long, this shredded hot pickled mustard tuber 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.
4, in the chicken ham sausage of the 250 gram weight types that constitute by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase account for ham sausage gross weight 15%, its water content is about 50%, salt content about 3%, the Pickled Potherb Mustard dish sheet of thick about 2 millimeters (they are example with section on stem).This Pickled Potherb Mustard 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.
5, 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 ham sausage gross weight 10%, its water content is about 55%, salt content about 2%, the Chinese toon leaf vegetables that salts down of thick about 2 millimeters (they are example with section on stem), this Chinese toon leaf vegetables that salts down 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.
6, 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 account for ham sausage gross weight 5%, its water content about 55%, salt content about 1.7%, thick about 2 millimeters (with on stem the section are example) caraways.This caraway joined 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.
7, in the chicken ham sausage of the 250 gram weight types that constitute 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 about 2 millimeters thicknesses 40 millimeters long wild cabbage silks ham sausage gross weight 20%, about 50%, the salt content about 2% of its water content.This wild cabbage silk 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.
8, in the pork ham intestines of the 250 gram weight types 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 ham sausage gross weight 30%, be crushed to granularity carrot about 3 millimeters, about 55%, the salt content about 2% of its water content, this carrot 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.
9, in the beef ham intestines of the 250 gram weight types 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 account for ham sausage gross weight 20%, be crushed to granularity fried carrot about 2 millimeters, about 40%, the salt content about 1.7% of its water content.This fried carrot joined 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.
10, in the chicken ham sausage of the 250 gram weight types that constitute by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase account for ham sausage gross weight 15%, be crushed to granularity Pickled Potherb Mustard about 1.5 millimeters, about 50%, the salt content about 3% of its water content.This Pickled Potherb Mustard 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.
11, in the beef ham intestines of the 250 gram weight types 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 account for ham sausage gross weight 8%, be crushed to granularity hot pickled mustard tube about 1 millimeter, about 50%, the salt content about 2.5% of its water content.This hot pickled mustard tube joined 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.
12, in the chicken ham sausage of the 250 gram weight types that constitute by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVDC casing etc., increase account for ham sausage gross weight 3%, be crushed to granularity hot pickled mustard tube about 0.5 millimeter, about 50%, the salt content about 3% of its water content.This hot pickled mustard tube 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.
13, 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 ham sausage gross weight 10%, be crushed to the granularity Chinese toon leaf vegetables that salts down about 2.5 millimeters, about 55%, the salt content about 2% of its water content, this Chinese toon leaf vegetables that salts down 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.
14, 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 account for ham sausage gross weight 5%, its water content about 55%, be crushed to granularity caraway about 1 millimeter, salt content about 1.7%.This caraway joined 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.
15, in the chicken ham sausage of the 250 gram weight types that constitute by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase account for ham sausage gross weight 20%, be crushed to granularity wild cabbage about 2 millimeters, about 50%, the salt content about 2% of its water content.This wild cabbage 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 (10)
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 therein and account for ham sausage gross weight 3% to 30%, water content about 55%, its volume size or granularity do not influence and enter the ham sausage vegetable dish of each road production process later on, addition is to account for 3% to 30% of ham sausage gross weight, can be to the vegetable dish that water content is different by the different interpolation weight of water content 55% conversion, it is the same that the percentage of its salt content is askd to join one existing ham sausage material, it is the same that the percentage of its water content is askd to join one existing ham sausage material, 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 vegetable dish weight that increases with deduction is radix, and the part by weight of additive and ham sausage material is approximately the same with common ham sausage.
2, nutritive ham according to claim 1 is characterized in that: interpolation be carrot.
3, nutritive ham according to claim 1 is characterized in that: interpolation be the potherb mustard dish.
4, nutritive ham according to claim 1 is characterized in that: interpolation be the Chinese toon leaf vegetables.
5, nutritive ham according to claim 1 is characterized in that: interpolation be caraway.
6, nutritive ham according to claim 1 is characterized in that: interpolation be wild cabbage.
7, nutritive ham according to claim 1 is characterized in that: interpolation be hot pickled mustard tube.
8, nutritive ham according to claim 1 is characterized in that: interpolation be that chippy, its volume size or granularity be not to influence the vegetable dish of each the road production process degree of being that enters ham sausage.
9, nutritive ham according to claim 1 is characterized in that: interpolation be finished flavoursome vegetable dish.
10, 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 vegetable dish 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 vegetable dish input that increases is wherein stirred mix more together, and then enter down together common operation.2, if the size of the vegetable dish 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 vegetable dish 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 vegetable dish, the percentage of its salt content adjusted to ask to join one existing ham sausage material the same, the percentage of its water content adjusted to ask to join one existing ham sausage material the same, 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 vegetable dish weight that increases with deduction is radix, and the part by weight of additive and ham sausage material is approximately the same with common ham sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96103653A CN1161804A (en) | 1996-04-06 | 1996-04-06 | Nutrious ham sausage and making technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96103653A CN1161804A (en) | 1996-04-06 | 1996-04-06 | Nutrious ham sausage and making technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1161804A true CN1161804A (en) | 1997-10-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96103653A Pending CN1161804A (en) | 1996-04-06 | 1996-04-06 | Nutrious ham sausage and making technology thereof |
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| CN (1) | CN1161804A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336690B (en) * | 2008-08-15 | 2011-12-21 | 江苏迈斯克食品有限公司 | Bitter melon ham and preparation method thereof |
| CN102326788A (en) * | 2011-05-31 | 2012-01-25 | 天津春发食品配料有限公司 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
| CN103750386A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Flavored tea-pork sausages and processing methods thereof |
| CN103766953A (en) * | 2014-02-24 | 2014-05-07 | 湘潭大学 | Flavor tea fish sausage and processing method thereof |
| CN104643117A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Nutritional ham sausage and preparation process thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN108094908A (en) * | 2017-12-20 | 2018-06-01 | 河南科技大学 | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof |
-
1996
- 1996-04-06 CN CN96103653A patent/CN1161804A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336690B (en) * | 2008-08-15 | 2011-12-21 | 江苏迈斯克食品有限公司 | Bitter melon ham and preparation method thereof |
| CN102326788A (en) * | 2011-05-31 | 2012-01-25 | 天津春发食品配料有限公司 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
| CN104643117A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Nutritional ham sausage and preparation process thereof |
| CN103750386A (en) * | 2014-02-24 | 2014-04-30 | 湘潭大学 | Flavored tea-pork sausages and processing methods thereof |
| CN103766953A (en) * | 2014-02-24 | 2014-05-07 | 湘潭大学 | Flavor tea fish sausage and processing method thereof |
| CN103750386B (en) * | 2014-02-24 | 2015-07-29 | 湘潭大学 | A kind of flavor tea meat intestines and processing method thereof |
| CN103766953B (en) * | 2014-02-24 | 2016-02-03 | 湘潭大学 | A kind of flavor tea fish sausage and processing method thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN108094908A (en) * | 2017-12-20 | 2018-06-01 | 河南科技大学 | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof |
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