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Ham sausage and preparation method thereof

A technology of ham sausage and meat sausage, which is applied in the field of ham sausage and its preparation, can solve problems such as hidden dangers of health and safety, and achieve the effects of beneficial human health, unique formula, and avoiding direct consumption of spices

Inactive Publication Date: 2014-05-28
赵明军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large amount of salt intake has brought certain hidden dangers to people's health and safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Preparation of pickling solution: Weigh cinnamon, cloves, star anise, cumin, bay leaves, grass fruit, lingcao and Gansong in a weight ratio of 2:2:3:2:2:1:1:1, mix and grind , is the spice; get 3kg of spice and soak it in 30kg 10° rice wine, filter it, and mix the filtrate with NaCl 10.8kg, KCl 9.5kg, CaCl 24.0kg, glycine 2.7kg, Chinese prickly ash 2.4kg, white sugar 12.5kg, honey 2kg, glucose 6kg is mixed evenly, which is the pickling liquid.

[0024] 2) Weigh 800kg of meat, 150kg of starch, and 50kg of soybean protein isolate.

[0025] 3) Pickling: Wash, cut and mince the meat according to the recipe, add pickling liquid, mix well, and marinate at 0°C for 8 hours;

[0026] 3) Chop and mix: Put the marinated minced meat into the chopping machine, add the formula amount of starch and soybean protein, and chop and mix for 5 minutes at a speed of 800r / min;

[0027] 4) Sausage enema: Pour the chopped and mixed meat paste into the casing, tie the mouth and seal it, and...

Embodiment 2

[0030] 1) Preparation of pickling solution: Weigh cinnamon, cloves, star anise, cumin, bay leaves, grass fruit, lingcao and Gan Si in a weight ratio of 5:5:6:5:3:3:2:2, mix and grind , which is the spice; take 4kg spice and soak it in 40kg 15° rice wine, filter it, and mix the filtrate with NaCl 12kg, KCl 10.5kg, CaCl 2 4.5kg, 3kg of glycine, 4kg of Chinese prickly ash, 14kg of white sugar, 4kg of honey, and 10kg of glucose are mixed evenly, which is the pickling liquid.

[0031] 2) Weigh 820kg of meat, 150kg of starch, and 30kg of soybean protein isolate.

[0032] 3) Pickling: Wash, cut and mince the meat according to the recipe, add pickling solution, mix well, and marinate at 4°C for 15 hours;

[0033] 3) Chop and mix: Put the marinated minced meat into the chopping machine, add the formula amount of starch and soybean protein, and chop and mix for 10 minutes at the speed of 1000r / min;

[0034] 4) Sausage enema: Pour the chopped and mixed meat paste into the casing, tie...

Embodiment 3

[0037] 1) Preparation of pickling solution: Weigh cinnamon, cloves, star anise, cumin, bay leaf, grass fruit, lingcao and Gan Si in a weight ratio of 2:2:6:5:3:1:1:1, mix and grind , which is the spice; take 33.5kg of spice and soak it in 35kg 12° rice wine, filter it, and mix the filtrate with NaCl 11kg, KCl 10kg, CaCl 2 4.3kg, 2.9kg of glycine, 3kg of Chinese prickly ash, 13kg of white sugar, 3kg of honey, and 8kg of glucose are mixed evenly, which is the pickling liquid.

[0038] 2) Weigh 790kg of meat, 150kg of starch, and 60kg of soybean protein isolate.

[0039] 3) Pickling: Wash, cut and mince the meat according to the formula, add pickling solution, mix well, and marinate at 2°C for 10 hours;

[0040] 3) Chop and mix: Put the marinated minced meat into a chopping machine, add the formula amount of starch and soybean protein, and chop and mix for 8 minutes at a speed of 900r / min;

[0041] 4) Sausage enema: Pour the chopped and mixed meat paste into the casing, tie t...

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Abstract

The invention discloses a ham sausage and a preparation method thereof. The ham sausage consists of main ingredients and auxiliary materials, wherein main ingredients per 1000 parts by weight are matched with the following auxiliary materials in parts by weight: 10.8-12 parts of NaCl, 9.5-10.5 parts of KCl, 4.0-4.5 parts of CaCl2, 2.7-3 parts of glycine, 2.4-4 parts of peppers, 30-40 parts of yellow wine, 12.5-14 parts of white sugar, 2-4 parts of bee honey, 6-10 parts of gluecose and 3-4 parts of spice. The preparation method comprises the steps of salt marsh liquid preparation, pickling, cutting, mixing, clystering, steaming and curing. According to the invention, the mixture of potassium chloride, calcium chloride and glycine is used for replacing partial sodium chloride, so that the additive amount of sodium salt in the ham sausage is reduced, the sensory quality, edible quality and keeping property of the finished product are not influenced. The product is a healthy and delicious low-salt meat product, and is particularly suitable for old people to eat.

Description

technical field [0001] The invention relates to the technical field of meat product processing, and mainly relates to a ham sausage and a preparation method thereof. Background technique [0002] Ham sausage is a meat sausage product made from fresh meat or frozen meat as the main raw material, which is marinated, stirred, chopped (or emulsified), poured into plastic casings, and sterilized at high temperature. Ham sausage is deeply loved by consumers because of its fresh and tender taste, hygienic cleanliness, long shelf life, and convenient use. During the pickling process, in order to enhance the water retention and oil retention of the ham sausage, give the ham sausage a good color and taste, and also to reduce the water activity of the ham sausage and prolong the shelf life of the ham sausage, a large amount of salt must be added. A large amount of salt intake has brought certain hidden dangers to people's health and safety. According to the survey, excessive intake o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
CPCA23L13/52A23L13/428A23L27/00A23L33/105A23L33/16A23V2002/00A23V2200/30A23V2250/15A23V2250/0622A23V2250/08A23V2250/60A23V2250/204A23V2250/21A23V2250/61
Inventor 赵明军
Owner 赵明军
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