Samphire ham sausage and preparation method thereof

The technology of sausage and sausage is applied in the field of sausage sausage and its preparation, which can solve the problems of high content of fat and cholesterol, adverse health effects, lack of vitamins and minerals, etc., so as to eliminate cholesterol, overcome fat and High cholesterol content and the effect of promoting liver metabolism

Inactive Publication Date: 2011-05-04
张春银
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, cooked food products with meat as the main raw material have become common food on the dining table and for travel. These foods use pork, beef, chicken, etc. as the main raw material, and their nutrition is limited to the nutritional content of the meat itself. Therefore, fat, High cholesterol content, lack of vitamins and minerals, long-term consumption will have adverse effects on health
[0004] As far as the applicant knows, there is not yet a kind of salicornia meat product that can give full play to the health function of salicornia, and is rich in nutrition and rich in protein.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A samphire ham sausage, which is mainly composed of 30% of samphire fresh vegetables and 60% of edible animal meat and an appropriate amount of condiments such as salad oil, monosodium glutamate, sugar, protein, carrageenan, white wine, It is composed of pigments, spices, ice water and appropriate amount of starch.

[0028] The specific preparation method of the present embodiment is as follows:

[0029] It mainly includes the following steps

[0030] (1) Saponaria treatment:

[0031] Preparation of fresh vegetables of samphire: Rinse fresh vegetables of samphire with clean water, blanch in boiling water of 100℃ for 10-20 seconds, immediately put them into water below room temperature to cool, and chop them with a pelletizer, drain. Dry water for use.

[0032] (2) Preparation of meat puree

[0033] The edible animal meat, ice water, and salad oil are put into a chopping machine for chopping and mixing, and monosodium glutamate, sugar, protein, carrageenan, white win...

Embodiment 2

[0039] A sausage sausage, which is mainly composed of samphire powder accounting for 3% of the total weight, 85% edible animal meat and appropriate seasonings such as salad oil, monosodium glutamate, sugar, egg white, carrageenan, white wine, coloring , spices, ice water and appropriate amount of starch.

[0040] The specific preparation method of the present embodiment is as follows:

[0041] It mainly includes the following steps

[0042] (1) Saponaria treatment:

[0043] Preparation of samphire seed powder: Rinse the fresh vegetables of samphire seeds with clean water, blanch in boiling water of 100°C for 15 seconds, immediately put in water below room temperature to cool, and pulverize after drying to obtain samphire seed powder. The thickness of the powder is more than 80 meshes.

[0044] (2) Preparation of meat puree

[0045] The edible animal meat, ice water, and salad oil are put into a chopping machine for chopping and mixing, and monosodium glutamate, sugar, prot...

Embodiment 3

[0051] A sausage sausage, which is mainly composed of 15% samphire juice and 75% edible animal meat and appropriate amount of condiments such as salad oil, monosodium glutamate, sugar, egg white, carrageenan, white wine, coloring , spices, ice water and appropriate amount of starch.

[0052] The specific preparation method of the present embodiment is as follows:

[0053] It mainly includes the following steps

[0054] (1) Saponaria treatment:

[0055] Preparation of samphire juice: Rinse the fresh vegetables of samphire with clean water, blanch them in boiling water of 100℃ for 15 seconds, immediately put them into water below room temperature to cool, chop them and squeeze them into vegetable pulp with a juicer. Use a centrifuge to separate out the green juice of samphire, and filter it for later use.

[0056] (2) Preparation of meat puree

[0057] The edible animal meat, ice water, and salad oil are put into a chopping machine for chopping and mixing, and monosodium glu...

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PUM

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Abstract

The invention discloses a samphire ham sausage and a preparation method thereof, aiming at solving the current condition of no available meal product which combines the health care characteristic of samphire and the eutrophy characteristic of meat. Vitamin and minerals in samphire and micro saponin in tender sharp tissue of samphire are fully utilized, so as to reduce the activity of cholesterol on a blood vessel wall, eliminate cholesterol on the blood vessel wall, lower blood pressure and reduce blood fat and promote metabolism of liver, thus overcoming the defect that contents of fat and cholesterol in a pure meat product are high. The invention provides a novel health care food with more nutrients of vitamins and minerals compared with the pure meat product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a product formulation combining samphire and meat and a production process thereof, in particular to a sausage sausage and a preparation method thereof. Background technique [0002] Salvia chinensis, commonly known as "sea asparagus", "sea cordyceps", "sea deer antler", "salt horn grass", etc., is a delicious, juicy, salty and crispy green seawater vegetable belonging to the family Chenopodiaceae. (Salicomia) plant, because saliconia is irrigated by natural seawater, grows on saline-alkali wasteland, has few diseases and insect pests, does not use chemical fertilizers and pesticides, meets the standards and requirements of organic vegetable production, and is an ecological health agricultural product. The tender tip of samphire is rich in VA, VC, sodium, potassium, calcium, magnesium and other mineral elements and a variety of trace elements necessary for the human body, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/212A23L1/314A23L1/09A23L29/30
Inventor 张春银肖玲
Owner 张春银
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