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Miscellaneous cereal-containing compound ham sausages and method for preparing same

A technology for ham sausage and miscellaneous grains, applied in the field of food processing, can solve the problem of no oat, buckwheat sausage sausage, etc., and achieve a comprehensive nutritional effect.

Inactive Publication Date: 2010-06-02
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To sum up, although there are many kinds of nutrition-enhanced ham sausages, there are no reports about oatmeal and buckwheat ham sausages.

Method used

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  • Miscellaneous cereal-containing compound ham sausages and method for preparing same
  • Miscellaneous cereal-containing compound ham sausages and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Oatmeal compound ham sausage

[0024] Ingredients:

[0025] Pork lean meat 61kg, fat 8kg, soybean protein isolate 1.8kg, compound phosphate 0.2kg, sodium nitrite 0.008kg, sodium erythorbate 0.042kg, carrageenan 0.35kg, salt 2.4kg, seasoning and spices 3.2kg, whole oat powder 11kg, water 12kg.

[0026] Preparation method:

[0027] 1. Grind the oats with a plant grinder and pass through a 60-mesh sieve for later use;

[0028] 2. Grind pork lean meat and fat into minced meat with a meat grinder for later use;

[0029] 3. Mix the oat flour and other materials with water and put them into the meat paste, and then stir them evenly with a high-speed chopping machine;

[0030] 4. Pour the evenly stirred minced meat into the plastic casing with the help of a sausage stuffer, and seal and tie the two ends;

[0031] 5. Put the obtained semi-finished product into a boiling water bath and cook for 30 minutes, so that the central temperature reaches 72°C to obtain the...

Embodiment 2

[0032] Example 2: Buckwheat compound ham sausage

[0033] Ingredients:

[0034] Pork lean meat 60kg, fat 7.5kg, soybean protein isolate 1.5kg, compound phosphate 0.2kg, sodium nitrite 0.008kg, sodium erythorbate 0.042kg, carrageenan 0.35kg, salt 2.4kg, seasoning and spices 3kg, whole buckwheat powder 11.5kg, water 13.5kg.

[0035] Preparation method:

[0036] 1. Pulverize the buckwheat with a plant grinder and pass through a 90-mesh sieve for later use;

[0037] 2. Grind pork lean meat and fat with a meat grinder for later use;

[0038] 3. Mix the buckwheat flour and other materials with water, put them into the minced meat, and then stir them evenly with a high-speed chopping machine;

[0039] 4. Pour the evenly stirred minced meat into the plastic casing with the help of a sausage stuffer, and seal and tie the two ends;

[0040] 5. Put the obtained semi-finished product into a boiling water bath and cook for 30 minutes, so that the central temperature reaches 72°C to ob...

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Abstract

The invention discloses a method for preparing miscellaneous cereal-containing compound ham sausages. The miscellaneous cereal-containing compound ham sausages are prepared from pork lean, miscellaneous cereals, fat, soy protein isolate, carrageenan, common salt, white sugar, spice, sodium erythorbate, phosphates, a chromogenic reagent and water. The preparation method comprises the following steps of: mixing pork lean, back fat, soy protein isolate, carrageenan, common salt, white sugar, spice, sodium erythorbate, phosphates, and sodium nitrite to obtain raw materials of the ham sausages; mixing the pre-treated miscellaneous cereals and the raw materials of the ham sausages by adding proper amount of water; filling the mixture in plastic casings and boiling the plastic castings; and sterilizing the ham sausages at high or low temperature and storing the ham sausages. Besides retaining the edible and nutritive values of the common ham sausage, the finished products prepared by the method can also help the human body to absorb more biological active components derived from the miscellaneous cereals, so that the miscellaneous cereal-containing compound ham sausages are richer in nutrition, and have unique taste and flavor of the miscellaneous cereals.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and in particular relates to the processing technology of instant ham sausage, in particular to a compound ham sausage containing miscellaneous grains and a preparation method thereof. technical background: [0002] Ham sausage is popular among consumers for its convenient eating, rich nutrition, easy transportation, easy storage, good taste and suitable for all ages. Traditional ham sausage mainly provides the meat protein needed by the human body, and its nutritional value is single. With the improvement of people's living standards, higher requirements are put forward for the nutritional structure of ham sausage. Some reports on the successful development of nutrition-enhanced ham sausage. For example: Chinese patent (CN1160506) discloses a kind of nutritious ham sausage, it is to add edible kernel (sesame, melon seed kernel, walnut kernel, sunflower kernel, pine nut kernel) in the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/10A23L13/60A23L7/10
Inventor 王海滨夏建新
Owner WUHAN POLYTECHNIC UNIVERSITY
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