Ham sausage and production method thereof

Abstract

The invention provides a ham sausage which is characterized in that raw material composition contains buckwheat flour and buckwheat grains. The production steps are as follows: pork and / or chicken are proportionally ground, and then common salt and the like are added for salting for 1 to 2 days; buckwheat grains are added with water with the volume being 1.2 to 1.8 times of the volume of buckwheat grains, and then the mixture is steamed; the steamed buckwheat grains, buckwheat flour, carrageenin, seasoners, monascus pigment, spices and water are added into material of the first step to be evenly stirred; a natural casing is used for clystering, shortening, sterilizing at high temperature, cooling and preserving. The ham sausage produced with the production method has good flavor, good elasticity, good flakiness, low content of starch and certain health care function, and is not only edible for common people, but also edible for diabetics.

Description

technical field [0001] The invention relates to cooked meat products, in particular to a ham sausage and a production method thereof. Background technique [0002] With the improvement of people's living standards, people choose food not only to solve the problem of food and clothing, but to eat delicious, balanced nutrition and good health. [0003] At present, ham sausage is becoming more and more popular as a cooked meat product. As a raw material of ham sausage, starch can improve the taste of ham sausage and increase the yield of products. However, some manufacturers add more starch in order to pursue a high yield, thereby limiting the consumption of some special groups such as diabetics. [0004] In recent years, the production technology of ham sausage has been developed rapidly. In the prior art, the ham sausage is produced by adding starch to minced meat and then using conventional techniques. Although the technical solution disclosed in Chinese patent CN1234990...

AI Technical Summary

Problems solved by technology

Although the technical solution disclosed in Chinese patent CN1234990A solves the problems caused by starch to a certain extent, it still cannot get rid of the problems of dry mouthfeel, poor elasticity, poor sheeting, and single taste.

Although the technical solution disclosed in the Chinese patent CN1104452A solves the problems of poor elasticity and bad taste to a certain extent, the complete addition of starch limits the consumption of special groups of people such as diabetics.