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Mint ham sausage and preparation method thereof

A technology for ham sausage and mint, which is applied in the field of cooked meat products, can solve the problem that soybean products cannot be kept fresh for a long time, and achieve the effects of fragrant taste, fragrant aroma and spirit boosting.

Inactive Publication Date: 2013-07-17
河南省志元食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. The application number is 200410021226.6, and the name of the invention is "soybean ham sausage". freshness problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The raw material composition of product peppermint ham sausage of the present invention: represent with weight part,

[0035] Ingredients: 2 ＃ 120 servings of pork, 95 servings of chicken breast, 27 servings of lean meat;

[0036] Excipients: 25 parts of starch, 7 parts of soybean protein;

[0037] Seasoning: 1 part of glucose, 6.5 parts of salt, 1.5 parts of white sugar, 0.3 parts of monosodium glutamate, 1.2 parts of brittle agent, 0.2 parts of compound treasure, 0.4 parts of Xianba, 0.034 parts of Monascus red pigment, 0.015 parts of allura red, sodium nitrite 0.02 parts, Preservative King 0.8 parts, bone marrow extract M 2 1.6 parts, 0.2 parts of Xianghun, 0.1 parts of HXA-50 preparation, 1.5 parts of sodium caseinate, 0.04 parts of 7015 paste, 1.0 part of chicken powder, 0.1 part of pork rib powder, 0.8 part of CTI-X;

[0038] The addition of peppermint essential oil accounts for 0.01% of the total weight of the above-mentioned major ingredients, auxiliary mate...

Embodiment 2

[0046] Embodiment 2: basically the same as Embodiment 1, the difference is:

[0047] The raw material composition of product peppermint ham sausage of the present invention: represent with weight part,

[0048] Ingredients: 4 ＃ 150 servings of pork, 105 servings of chicken breast, 30 servings of lean fat meat;

[0049] Excipients: 27 parts of starch, 8 parts of soybean protein;

[0050] Seasoning: 1.5 parts of glucose, 7 parts of salt, 1.7 parts of white sugar, 0.7 parts of monosodium glutamate, 1.5 parts of brittle agent, 0.5 parts of compound treasure, 0.7 parts of Xianba, 0.045 parts of Monascus red pigment, 0.025 parts of allura red, sodium nitrite 0.026 parts, Preservative King 1.0 parts, bone marrow extract M 2 2.0 parts, Xianghun 0.5 parts, HXA-50 preparation 0.3 parts, sodium caseinate 1.7 parts, 7015 cream 0.06 parts, chicken powder 2.0 parts, ribs powder 0.4 parts, CTI-X 1.0 parts;

[0051] The addition of peppermint essential oil accounts for 0.05% of the total...

Embodiment 3

[0053] Embodiment 3: basically the same as Embodiment 1, the difference is:

[0054] The raw material composition of product peppermint ham sausage of the present invention: represent with weight part,

[0055] Ingredients: 2 ＃ 135 servings of pork, 100 servings of chicken breast, 28.5 servings of lean fat meat;

[0056] Excipients: 26 parts of starch, 7.5 parts of soybean protein;

[0057] Condiments: 1.3 parts of glucose, 6.7 parts of salt, 1.6 parts of white sugar, 0.5 parts of monosodium glutamate, 1.35 parts of brittle agent, 0.35 parts of compound treasure, 0.55 parts of Xianba, 0.040 parts of Monascus red pigment, 0.02 parts of allura red, sodium nitrite 0.023 parts, Preservative King 0.9 parts, bone marrow extract M 2 1.8 parts, 0.35 parts of Xianghun, 0.2 parts of HXA-50 preparation, 1.6 parts of sodium caseinate, 0.05 parts of 7015 paste, 1.5 parts of chicken powder, 0.25 parts of pork rib powder, and 0.9 parts of CTI-X;

[0058] The addition of peppermint essen...

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PUM

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Abstract

The invention discloses a mint ham sausage and a preparation method thereof. The mint ham sausage is prepared by taking pork, chicken breast and fine fatty meat as main materials and starch and soy protein as auxiliary materials, and being further added with the seasonings of glucose, table salt, white sugar, gourmet powder, crisp enhancer, composite agent, freshness enhancer, fancy red, freshness retainer, fragrance, chicken meal, spare rib meal and the like, and a certain amount of mint essential oil. The preparation method of the mint ham sausage comprises the following steps of: firstly, thawing and trimming the main materials; then, mincing meat, chopping, stirring, salting, canning and cooking in sequence; and finally, packaging. The product is rich in nutrient components essential to the human body, contains multiple vitamins and trace elements and has fresh and delicious taste, soft and crisp meat quality and good mouth feel; the nutrient components are easy to absorb, and theproduct is suitable for both old and young and is a leisure food with balanced nutrition; and moreover, the mint ham sausage has the effects of dissipating wind heat, clearing the head and the eyes and eliminating colds and has obvious curative effect on the adjuvant therapies of headache, hot eyes, pharyngitis, canker, rubella, bulge nausea and the like.

Description

technical field [0001] The invention relates to a cooked meat product, in particular to a mint ham sausage and a preparation method thereof. Background technique [0002] Ham sausage is a cooked meat product that people like to eat. The ingredients of existing ham sausage all contain a certain amount of starch to improve the taste of ham sausage. Starch has unique gelatinization properties. It absorbs water and swells and gelatinizes at a suitable temperature. It not only has the effects of thickening, gelling, bonding, and caking, but also moisturizes, stabilizes, improves taste and flavor, and promotes emulsification. role. In the processing of meat products, proper addition of starch can not only give the product a good shape, structure and texture, but also significantly improve the elasticity, taste and flavor of the product, especially in minced meat, minced meat and emulsified high-temperature meat products (cooked meat products that need to be sterilized at a tempe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/30A23L33/10A23L33/105
Inventor 冯长安罗志刚
Owner 河南省志元食品有限公司