CN117598441A - Production and processing method of sandwich ham sausage - Google Patents

Production and processing method of sandwich ham sausage Download PDF

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Publication number
CN117598441A
CN117598441A CN202311554403.6A CN202311554403A CN117598441A CN 117598441 A CN117598441 A CN 117598441A CN 202311554403 A CN202311554403 A CN 202311554403A CN 117598441 A CN117598441 A CN 117598441A
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China
Prior art keywords
ham sausage
sausage
ham
production
meat
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CN202311554403.6A
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Chinese (zh)
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吴昌胜
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Individual
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Individual
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Priority to CN202311554403.6A priority Critical patent/CN117598441A/en
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
    • B65B5/04—Packaging single articles
    • B65B5/045—Packaging single articles in bags
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
    • B65B51/10—Applying or generating heat or pressure or combinations thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B61/00—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
    • B65B61/26—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for marking or coding completed packages
    • 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

Abstract

The invention belongs to the technical field of ham sausage processing, and discloses a production and processing method of sandwich ham sausage, which comprises the following steps: step 1, preparing raw materials: step 2, stirring raw materials: step 3, stirring the modified starch and the grains: step 4, stirring the minced meat and the paste: step 5, sausage filling: step 6, stewing ham sausage: step 7, cooling the ham sausage: step 8, packaging ham sausage: and 9, obtaining a ham sausage finished product. According to the invention, the modified starch, the grains, the meat stuffing and the paste are injected into the casing separately, so that the taste and the texture of the food can be improved, the price of the modified starch is higher than that of some natural starches, but the use amount of the natural starch can be reduced by using the modified starch, and the use amount of the meat stuffing can be reduced, so that the production cost is reduced, the stability and the water retention property are better, the stability and the water content of the food can be effectively maintained, and the shelf life of the food is prolonged.

Description

Production and processing method of sandwich ham sausage
Technical Field
The invention belongs to the technical field of ham sausage processing, and particularly relates to a production and processing method of sandwich ham sausage.
Background
In the conventional ham sausage, a large amount of natural starch and grains are added with a proper amount of water to stir the mixture to form a paste, then the paste is uniformly stirred with meat stuffing, and the natural starch is the most important component in food, so that the natural starch helps to supplement the energy of a human body, and can be quickly converted into glucose after being eaten, and can be combined with oxygen in blood to generate heat, but excessive natural starch is taken, so that the human body cannot consume excessive energy, and can convert the excessive energy into fat, thereby causing obesity, and in addition, a large amount of glucose is generated when the starch food is digested, so that the blood glucose concentration is rapidly increased in a short time, and the blood glucose is excessively increased, so that the insulin level is suddenly increased, and various diseases are caused.
Disclosure of Invention
The invention aims to provide a production and processing method of sandwich ham sausage, which aims to solve the problems in the background technology.
In order to achieve the above object, the present invention provides the following technical solutions: a production processing method of sandwich ham sausage comprises the following steps:
step 1, preparing raw materials: the external part is mainly made of lean meat, chicken, fat meat, soybean protein, modified starch and natural spice, and the internal part is made of seafood, rice cake, rice, cheese, purple sweet potato, coarse cereals, pumpkin, salted egg yolk, vegetables, sesame and peanut.
Step 2, stirring raw materials: adding lean pork, fat pork and soybean protein into a proper amount of water, and stirring to obtain meat stuffing;
step 3, stirring the modified starch and the grains: adding modified starch and grains into proper amount of water, and stirring to form paste;
step 4, stirring the minced meat and the paste: simultaneously and separately stirring the minced meat and the paste uniformly;
step 5, sausage filling: injecting the stirred meat stuffing and the paste into the inner layer and the outer layer of the sausage casing and the inner core simultaneously, wherein the attention is paid to keeping the integrity of the sausage casing and the uniformity of sausage filling;
step 6, stewing ham sausage: putting the canned ham sausage into a steamer for steaming, wherein the diameter of the ham sausage is 2.5cm, the length of the ham sausage is 10cm, the ham sausage needs to be steamed for 10-15 minutes, the length of the ham sausage can be 20cm or longer, and the shape of the ham sausage can be adjusted randomly;
step 7, cooling the ham sausage: taking out the steamed ham sausage, and naturally cooling to room temperature;
step 8, packaging ham sausage: packaging the cooled ham sausage, and sealing and preserving;
step 9, ham sausage finished products: and (5) finishing the production and processing of the sandwich ham sausage.
Preferably, the preparation raw materials have the following steps:
firstly, a raw material list required for processing sandwich ham sausage is listed;
secondly, purchasing raw materials: purchasing the required raw materials from a market or warehouse location;
thirdly, the ham sausage processing raw materials need to be strictly inspected and quarantined, so that the safety and the quality are ensured;
fourthly, preparing a ham sausage processing site and equipment, and ensuring that the processing process is smoothly carried out;
fifthly, for some raw materials needing to be metered and mixed, metering tools and equipment are prepared, and accuracy and consistency are ensured.
When preparing raw materials of ham sausage, the raw material meat needs to be selected fresh pork, preferably the fat between muscle and bone is removed, and the pork is cut into small blocks or fine particles so as to facilitate stirring and mixing, so that the meat, starch, soy protein food materials and the like used meet national food safety standards, strict sanitary treatment can be performed, sanitary safety in the production process is ensured, reasonable collocation and optimization can be performed according to the characteristics and quality of the raw materials, so that the raw materials are better utilized, the quality and taste of the product are improved, the stability and consistency in the production process are ensured, the quality and taste of the product are better controlled, the pre-prepared raw materials can be used, the raw material preparation time in the production process is reduced, the production efficiency is improved, the production cost is reduced, centralized purchasing and management of the raw materials are facilitated, inventory management and quality monitoring can be performed better, and waste and loss are avoided.
Preferably, the stirring raw material has the following steps:
A1. preparing pork and chicken, cleaning, wiping with paper towel, and cutting into small pieces;
A2. putting the meat blocks into a stirrer, and whipping until the meat is in a mud shape;
A3. adding natural flavoring such as salt and white sugar, adding into cold water, and stirring to obtain meat stuffing.
Through stirring the meat stuffing, the meat can more uniformly absorb the seasonings and the moisture, so that the meat stuffing has better taste, is more fresh, tender and juicy, can damage the fiber structure of the meat in the stirring process, ensures that the meat is softer and easier to digest, can be added with various food materials such as vegetables, grains, beans and the like, ensures that the nutritional value of the meat is richer, and is more beneficial to the health of human bodies.
Preferably, in the third step, the modified starch and the cereal are stirred, and the modified starch and the cereal are stirred into paste by adding the modified starch and the cereal into a stirred vessel according to a proper ratio and then adding a proper amount of water.
The modified starch can be used as a thickening agent to enhance the viscosity and taste of the food, and can improve the texture of the cereal food, so that the cereal food is finer and softer, the modified starch has better water retention property, the moisture in the cereal food can be effectively kept, the moisture loss is prevented, the shelf life of the food is prolonged, the modified starch can also be used as a suspending agent to enable the cereal food to be more uniformly suspended in the liquid, the appearance quality of the food is improved, and meanwhile, the modified starch can simplify the production process of the cereal food, reduce the production time and labor cost and improve the production efficiency.
Preferably, the meat stuffing and the paste are stirred, and the step 2 and the step 3 are separated and stirred uniformly through the meat stuffing raw material prepared in the step 2 and the paste raw material prepared in the step 3.
Through the stirring of the minced meat and the paste, the minced meat is more moist and soft, and has better taste, wherein food materials such as grains, beans and the like in the paste can provide rich nutrient components, and after the food materials are mixed with the minced meat, the nutrient value of the minced meat can be increased, the effect of adjusting a digestive system can be achieved, so that the minced meat is easier to digest, and meanwhile, the cooking process can be simplified, and the preparation is more convenient and rapid. Fresh meat and vegetables are selected, care is taken to be sanitary and safe, the meat and vegetables are cut into small pieces or fine particles for convenient stirring and mixing, proper amount of seasonings and seasonings are added for increasing mouthfeel and flavor, but care is taken not to excessively season, meat stuffing is uniformly stirred and stirred to have certain viscosity during stirring so as to facilitate subsequent operation, if eggs are required to be added, the meat stuffing is uniformly stirred and then added, and the stirring is uniform, and care is taken to be sanitary and safe during the manufacturing process, so that food pollution and quality problems are avoided.
Preferably, the sausage is made by injecting the meat analogue and the paste into the outer and inner layers of the casing simultaneously, and care must be taken to maintain the integrity of the casing and uniformity of the sausage.
The ham sausage can be eaten directly or after being heated, is very convenient, can be added with various nutritional ingredients such as protein, vitamins, minerals and the like, is rich in nutrition, has delicious taste, fine meat quality and good taste, can be stored for a long time, is not easy to deteriorate, is convenient to carry, and can be particularly adjusted according to the formula in the manufacturing process or according to personal tastes.
Preferably, the steamed ham sausage has the following steps:
B1. the ham sausage is cut into small sections or is directly cut into a plurality of pieces, so that the ham sausage can be better tasty;
B2. putting the ham sausage into a pot, and adding a proper amount of clear water;
B3. boiling with strong fire, and steaming with middle fire for 10-15 min, wherein the diameter of ham sausage is 2.5cm and the length is 10cm;
B4. during the cooking process, proper amount of natural flavoring agent powder of herba Alii Fistulosi and other flavoring agents can be added to increase the taste and flavor of ham sausage.
The ham sausage can kill bacteria in the ham sausage, ensure the safety and sanitation of food, enable the meat to be softer, have better taste, promote the absorption of the meat, increase the nutrition of the ham sausage, enable the meat to be tender, be easier to digest, enhance the stability of the food, prolong the shelf life of the ham sausage before eating, ensure that the ham sausage is completely steamed to avoid the food safety problem, wherein the ham sausage needs to be put into a pot with cold water, so that the gas in the sausage can be better discharged, the cracking of the sausage in the steaming process is avoided, the steaming time is not too long, the steaming time is generally longer than 10-15 minutes, the taste and the quality of the ham sausage are influenced, if the seasoning is needed to be added, the seasoning can be added before or after the steaming, but the seasoning is not needed to be added in the steaming process, and the taste and the quality of the ham sausage are not influenced.
Preferably, the cooling ham sausage has two methods of natural cooling and ice water cooling, wherein the natural cooling is to put the cooked ham sausage into a basin, wait for the naturally cooling to the room temperature, care needs to be taken to avoid exposing the ham sausage to air for a long time so as to avoid pollution, the ice water cooling is to put the cooked ham sausage into ice water, and the low temperature of the ice water is utilized to accelerate the cooling, so that the temperature of the ham sausage can be quickly reduced, the taste and the quality of the ham sausage are maintained, and finally, bacteria breeding needs to be avoided in the cooling process no matter the naturally cooling or the ice water cooling. The ham sausage should be cooled in time after boiling to prevent bacteria from growing and food spoilage, meanwhile, care should be taken that the temperature of water should not be too high during cooling, generally about 20 ℃ should be controlled to prevent the ham sausage from excessively shrinking in the cooling process to affect taste and texture, the cooling time generally completely cools the ham sausage within 2-3 hours to prevent bacteria from growing and food spoilage, and in the cooling process, the cooling water should be kept clean and sanitary to prevent bacteria from polluting the ham sausage, and the ham sausage should be packaged and stored in a place with low temperature, drying and ventilation to prevent bacteria from growing and food spoilage after cooling.
Preferably, the steps of packaging the ham sausage are as follows:
C1. preparation of tools and materials: packaging machine, ham sausage, packaging bag and sealing clip;
C2. placing the ham sausage into a packaging machine, and adjusting the position and the size;
C3. selecting a proper packaging bag according to the size of the ham, and sleeving the ham sausage into the packaging bag;
C4. sealing the package bag mouth by using a sealing clamp or a heat sealing technology;
C5. placing the packaged ham sausage into a proper container to avoid pollution;
C6. sterilizing and disinfecting to ensure the sanitation and quality of ham sausage;
C7. after packaging is completed, the label and tag are manufactured, and the production date and the quality guarantee period are marked.
The package can protect the ham sausage, avoid the ham sausage from being polluted by the outside, ensure the sanitary safety of food, simultaneously is convenient to carry and preserve, is not easy to pollute and deteriorate, can improve the commodity value, increase the purchasing desire and trust feeling of consumers, is convenient to sell and eat, and can meet the demands and taste preference of the consumers.
Preferably, the finished ham sausage is produced step by step from step 1 and step 8, so that after the ham sausage is produced, the storage method needs to be noted: the ham sausage needs to be stored in a place which is low in temperature, dry and ventilated.
The ham sausage finished product has the advantages of convenience and rapidness, high nutritive value, good taste, convenient storage, suitability for different people, and the like, but the ham sausage possibly contains additives, preservatives and the like, and is suitable for eating, so that adverse effects on the body are avoided.
The beneficial effects of the invention are as follows:
1. according to the invention, the modified starch, the grains and the meat stuffing and the paste are injected into the casing separately, so that the taste and the texture of the food can be improved, the food is finer and softer, the nutritional ingredients in the modified starch, the grains, the meat stuffing and the paste can be mutually supplemented, the food is more nutritious, the requirements of a human body on various nutritional ingredients are met, the production process can be simplified, the production time and the labor cost can be reduced, the production efficiency is improved, the price of the modified starch is higher than that of some natural starch, but the use amount of the natural starch can be reduced by using the modified starch, and meanwhile, the use amount of the meat stuffing can be reduced, so that the production cost is reduced, the stability and the water retention property of the food can be effectively maintained, and the shelf life of the food can be prolonged.
Drawings
FIG. 1 is a schematic flow chart of the processing method of the invention;
FIG. 2 is a schematic illustration of the core portion of a ham sausage according to the present invention.
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
As shown in fig. 1, the embodiment of the invention provides a production and processing method of a sandwich ham sausage, which comprises the following steps:
step 1, preparing raw materials: the external part is mainly made of lean meat, chicken, fat meat, soybean protein, modified starch and natural spice, and the internal part is made of seafood, rice cake, rice, cheese, purple sweet potato, coarse cereals, pumpkin, salted egg yolk, vegetables, sesame and peanut;
step 2, stirring raw materials: adding lean pork, fat pork and soybean protein into a proper amount of water, and stirring to obtain meat stuffing;
step 3, stirring the modified starch and the grains: adding modified starch and grains into proper amount of water, and stirring to form paste;
step 4, stirring the minced meat and the paste: simultaneously and separately stirring the minced meat and the paste uniformly;
step 5, sausage filling: simultaneously filling the stirred meat stuffing and the paste into the casing, and keeping the integrity of the casing and the uniformity of sausage filling;
step 6, stewing ham sausage: putting the canned ham sausage into a steamer for steaming, wherein the diameter of the ham sausage is 2.5cm and the length of the ham sausage is 10cm, and the ham sausage needs to be steamed for 10-15 minutes;
step 7, cooling the ham sausage: taking out the steamed ham sausage, and naturally cooling to room temperature;
step 8, packaging ham sausage: packaging the cooled ham sausage, and sealing and preserving;
step 9, ham sausage finished products: and (5) finishing the production and processing of the sandwich ham sausage.
Wherein, the preparation raw materials comprise the following steps:
firstly, a raw material list required for processing sandwich ham sausage is listed;
secondly, purchasing raw materials: purchasing the required raw materials from a market or warehouse location;
thirdly, the ham sausage processing raw materials need to be strictly inspected and quarantined, so that the safety and the quality are ensured;
fourthly, preparing a ham sausage processing site and equipment, and ensuring that the processing process is smoothly carried out;
fifthly, for some raw materials needing to be metered and mixed, metering tools and equipment are prepared, and accuracy and consistency are ensured.
Wherein, the stirring raw materials comprise the following steps:
A1. preparing pork and chicken, cleaning, wiping with paper towel, and cutting into small pieces;
A2. putting the meat blocks into a stirrer, and whipping until the meat is in a mud shape;
A3. adding natural flavoring such as salt and white sugar, adding into cold water, and stirring to obtain meat stuffing.
Wherein, in the third step, the modified starch and the grains are stirred, and the modified starch and the grains are stirred into paste by adding the modified starch and the grains into a stirred container according to a proper proportion and then adding proper amount of water.
Wherein, the meat stuffing and the paste are stirred, and the step 2 and the step 3 are separated and stirred uniformly through the meat stuffing raw material prepared in the step 2 and the paste raw material prepared in the step 3.
Wherein, the sausage is made by injecting the meat stuffing and the paste into the outer layer and the inner core of the sausage casing simultaneously, and the sausage needs to be made by taking care to keep the integrity of the sausage casing and the uniformity of the sausage casing.
Wherein the steamed ham sausage comprises the following steps:
B1. the ham sausage is cut into small sections or is directly cut into a plurality of pieces, so that the ham sausage can be better tasty;
B2. putting the ham sausage into a pot, and adding a proper amount of clear water;
B3. boiling with strong fire, and steaming with middle fire for 10-15 min, wherein the diameter of ham sausage is 2.5cm and the length is 10cm;
B4. during the cooking process, proper amount of natural flavoring agent powder of herba Alii Fistulosi and other flavoring agents can be added to increase the taste and flavor of ham sausage.
The method for cooling the ham sausage comprises two methods of natural cooling and ice water cooling, wherein the natural cooling is to put the cooked ham sausage into a basin and wait for the naturally cooled ham sausage to be at the room temperature, the ham sausage needs to be prevented from being polluted by long-term exposure to air, the ice water cooling is to put the cooked ham sausage into ice water and accelerate the cooling by utilizing the low temperature of the ice water, the method can quickly reduce the temperature of the ham sausage, keep the taste and the quality of the ham sausage, and finally, the natural cooling or the ice water cooling needs to be prevented from bacterial growth in the cooling process.
Wherein, the steps of the ham sausage package are as follows:
C1. preparation of tools and materials: packaging machine, ham sausage, packaging bag and sealing clip;
C2. placing the ham sausage into a packaging machine, and adjusting the position and the size;
C3. selecting a proper packaging bag according to the size of the ham, and sleeving the ham sausage into the packaging bag;
C4. sealing the package bag mouth by using a sealing clamp or a heat sealing technology;
C5. placing the packaged ham sausage into a proper container to avoid pollution;
C6. sterilizing and disinfecting to ensure the sanitation and quality of ham sausage;
C7. after packaging is completed, the label and tag are manufactured, and the production date and the quality guarantee period are marked.
Wherein, the ham sausage finished product is manufactured step by step from step 1 and step 8, so that after the ham sausage is manufactured, the storage method needs to be paid attention to, and the ham sausage needs to be stored in a place with low temperature, drying and ventilation.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (10)

1. A production and processing method of a sandwich ham sausage is characterized by comprising the following steps:
the processing method comprises the following steps:
step 1, preparing raw materials: the external part is mainly made of lean meat, chicken, fat meat, soybean protein, modified starch and natural spice, and the internal part is made of seafood, rice cake, rice, cheese, purple sweet potato, coarse cereals, pumpkin, salted egg yolk, vegetables, sesame and peanut.
Step 2, stirring raw materials: adding lean pork, fat pork and soybean protein into a proper amount of water, and stirring to obtain meat stuffing;
step 3, stirring the modified starch and the grains: adding modified starch and grains into proper amount of water, and stirring to form paste;
step 4, stirring the minced meat and the paste: simultaneously and separately stirring the minced meat and the paste uniformly;
step 5, sausage filling: injecting the stirred meat stuffing and the paste into the inner layer and the outer layer of the sausage casing and the inner core simultaneously, wherein the attention is paid to keeping the integrity of the sausage casing and the uniformity of sausage filling;
step 6, stewing ham sausage: putting the canned ham sausage into a steamer for steaming, wherein the diameter of the ham sausage is 2.5cm and the length of the ham sausage is 10cm, and the ham sausage needs to be steamed for 10-15 minutes;
step 7, cooling the ham sausage: taking out the steamed ham sausage, and naturally cooling to room temperature;
step 8, packaging ham sausage: packaging the cooled ham sausage, and sealing and preserving;
step 9, ham sausage finished products: and (5) finishing the production and processing of the sandwich ham sausage.
2. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the preparation raw materials comprise the following steps:
firstly, a raw material list required for processing sandwich ham sausage is listed;
secondly, purchasing raw materials: purchasing the required raw materials from a market or warehouse location;
thirdly, the ham sausage processing raw materials need to be strictly inspected and quarantined, so that the safety and the quality are ensured;
fourthly, preparing a ham sausage processing site and equipment, and ensuring that the processing process is smoothly carried out;
fifthly, for some raw materials needing to be metered and mixed, metering tools and equipment are prepared, and accuracy and consistency are ensured.
3. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the stirring raw materials comprise the following steps:
A1. preparing pork and chicken, cleaning, wiping with paper towel, and cutting into small pieces;
A2. putting the meat blocks into a stirrer, and whipping until the meat is in a mud shape;
A3. adding salt, white sugar, natural flavoring agent, etc., adding into cold water, and stirring to obtain meat stuffing.
4. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: in the third step, the modified starch and the grains are stirred, and the modified starch and the grains are stirred into paste by adding the modified starch and the grains into a stirred container according to a proper proportion and then adding proper amount of water.
5. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the minced meat and the paste are stirred, and the step 2 and the step 3 are separated and stirred uniformly through the minced meat raw material prepared in the step 2 and the paste raw material prepared in the step 3.
6. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the sausage is made by injecting meat and paste into the outer layer and the inner core of the sausage casing simultaneously, and the sausage needs to be made by keeping the integrity of the sausage casing and the uniformity of the sausage casing.
7. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the steamed ham sausage comprises the following steps:
B1. the ham sausage is cut into small sections or is directly cut into a plurality of pieces, so that the ham sausage can be better tasty;
B2. putting the ham sausage into a pot, and adding a proper amount of clear water;
B3. boiling with strong fire, and steaming with middle fire for 10-15 min, wherein the diameter of ham sausage is 2.5cm and the length is 10cm;
B4. during the cooking process, proper amount of natural flavoring agent powder of herba Alii Fistulosi and other flavoring agents can be added to increase the taste and flavor of ham sausage.
8. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the method for cooling the ham sausage comprises two methods of natural cooling and ice water cooling, wherein the natural cooling is to put the cooked ham sausage into a basin, wait for the natural cooling to the room temperature, care needs to be taken to avoid exposing the ham sausage to air for a long time so as to avoid pollution, the ice water cooling is to put the cooked ham sausage into ice water, and the low temperature of the ice water is utilized to accelerate the cooling, so that the temperature of the ham sausage can be quickly reduced, the taste and the quality of the ham sausage are kept, and finally, no matter the ham sausage is naturally cooled or the ice water cooling is needed, bacterial breeding needs to be avoided in the cooling process.
9. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the steps of the ham sausage package are as follows:
C1. preparation of tools and materials: packaging machine, ham sausage, packaging bag and sealing clip;
C2. placing the ham sausage into a packaging machine, and adjusting the position and the size;
C3. selecting a proper packaging bag according to the size of the ham, and sleeving the ham sausage into the packaging bag;
C4. sealing the package bag mouth by using a sealing clamp or a heat sealing technology;
C5. placing the packaged ham sausage into a proper container to avoid pollution;
C6. sterilizing and disinfecting to ensure the sanitation and quality of ham sausage;
C7. after packaging is completed, the label and tag are manufactured, and the production date and the quality guarantee period are marked.
10. The production and processing method of the sandwich ham sausage according to claim 1, which is characterized in that: the ham sausage finished product is manufactured step by step from the step 1 and the step 8, so that after the ham sausage is manufactured, the storage method needs to be paid attention to: the ham sausage needs to be stored in a place which is low in temperature, dry and ventilated.
CN202311554403.6A 2023-11-17 2023-11-17 Production and processing method of sandwich ham sausage Pending CN117598441A (en)

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Application Number Priority Date Filing Date Title
CN202311554403.6A CN117598441A (en) 2023-11-17 2023-11-17 Production and processing method of sandwich ham sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202311554403.6A CN117598441A (en) 2023-11-17 2023-11-17 Production and processing method of sandwich ham sausage

Publications (1)

Publication Number Publication Date
CN117598441A true CN117598441A (en) 2024-02-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN202311554403.6A Pending CN117598441A (en) 2023-11-17 2023-11-17 Production and processing method of sandwich ham sausage

Country Status (1)

Country Link
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