Five-color eight-treasure ham sausage and making process thereof

A kind of ham sausage and five-color technology, which is applied in the field of five-color eight-treasure ham sausage and its production technology, can solve the problems of high cholesterol and fat content, single nutritional content and taste, etc., and achieve comprehensive nutritional content, attractive appearance and safe food Effect

Inactive Publication Date: 2012-02-01
天津宝迪农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the types of ham sausages currently on the market are concerned, most of the products are made of pork, beef, and chicken as the main raw

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Select pork, five-color accessories (red apple, banana and pineapple, green pepper, white fungus, fungus), condiments and seasonings (ginger, garlic, salt, sugar, monosodium glutamate), and their preparation ratio is: 5:4: 1.

[0024] 2. Make pork and banana into puree, red apple and pineapple into juice and take the supernatant, and cut green pepper, fungus and white fungus into cubes;

[0025] 3. Stir the five-color and different forms of auxiliary materials with the main ingredient meat evenly, add lotus root powder to reconcile, and stir to form a mixture. The meat filling should have good elasticity, strong hydration, no milky separation, and even distribution of auxiliary materials;

[0026] 4. Add salt, monosodium glutamate and other seasonings;

[0027] 5. Pouring, cooking for 20-30 minutes, cooling and draining.

Embodiment 2

[0029] 1. Select pork, five-color accessories (red peppers, bananas and citrus, spinach, seaweed, fungus), condiments and seasonings (ginger, garlic, salt, sugar, monosodium glutamate), and their preparation ratio is: 8:1.5:0.5 .

[0030] 2. Make pork and banana into puree, citrus and pineapple into juice and take the supernatant, cut spinach, fungus into cubes, and seaweed into pieces;

[0031] 3. Stir the five-color and different forms of auxiliary materials with the main ingredient meat evenly, add lotus root powder to reconcile, and stir to form a mixture. The meat filling should have good elasticity, strong hydration, no milky separation, and even distribution of auxiliary materials;

[0032] 4. Add salt, monosodium glutamate and other seasonings;

[0033] 5. Pouring, cooking for 20-30 minutes, cooling and draining.

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PUM

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Abstract

Provided is a five-color eight-treasure ham sausage which is prepared by mixing raw-material meat, five-color accessory and a variety of seasoning matters and flavoring according to a weight ratio of 5-8:4-1.5:1-0.5. According to the making process for the ham sausage, digestible lotus root starch is used to substitute starch commonly used in preparing ham sausages at present, and fruit juice is employed for regulation; therefore, the ham sausage contains more comprehensive and balanced nutrition constituents and has a more appealing appearance, application amount of additives in processing the ham sausage is reduced, and the ham sausage is safer for eating and has no side effects at all.

Description

Technical field: [0001] The invention belongs to a food and a production process thereof, in particular to a five-color eight-treasure ham sausage and a production process thereof. Background technique: [0002] Ham sausage is a kind of convenience food that people like. With the improvement of the quality of life of the public and the in-depth understanding of health care knowledge, people pay more and more attention to food safety, nutrition, health and other issues, and they are more and more particular about the nutritional content, color, aroma and taste of food. In particular, foods that are derived from nature and contain little or no additives are valued and sought after. As far as the types of ham sausages currently on the market are concerned, most of the products are made of pork, beef, and chicken as the main raw materials, and are processed by adding different seasonings. Higher, long-term consumption can cause some cardiovascular diseases and cancers. Inven...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/317A23L1/29A23L13/40A23L13/60A23L33/00
Inventor 陈东平王雅静于福满
Owner 天津宝迪农业科技股份有限公司
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