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Making method of pickled Chinese cabbage ham sausage

A production method and technology of ham sausage, which is applied in the field of food processing, can solve the problems of greasy ham sausage, low nutrition, high calorie, etc., and achieve the effect of overcoming greasy, strong meaty feeling and fast drying speed

Active Publication Date: 2014-07-16
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the greasy, high-fat, high-calorie and low-nutrition deficiencies of the existing ham sausages, and provide a method for making sauerkraut-flavored sauerkraut ham sausages with simple method, beneficial stomach and wide intestines, and better nutritional flavor

Method used

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  • Making method of pickled Chinese cabbage ham sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The sauerkraut ham sausage is prepared according to the following formula (parts by weight):

[0058] 40 parts of animal lean meat, 8 parts of animal fat,

[0059] 3 parts sauerkraut, 25 parts ice water,

[0060] 0.3 part of compound phosphate, 0.004 part of sodium nitrite,

[0061] 0.2 parts of sodium D-isoascorbate, 1.6 parts of table salt,

[0062] 4 parts of cornstarch, 5 parts of modified starch,

[0063] 3 parts of soybean protein isolate powder, 0.08 parts of potassium sorbate,

[0064] 0.02 parts of ethyl maltol, 1 part of sodium lactate,

[0065] 0.3 parts of compound glue, 0.2 parts of ginger powder,

[0066] 0.1 part of white pepper powder, 2 parts of white sugar,

[0067] 0.2 parts of MSG, 0.025 parts of Monascus Red Pigment;

[0068] in:

[0069] The lean animal meat, animal fat, sauerkraut and ice water are raw materials;

[0070] The compound phosphate, sodium nitrite, D-sodium erythorbate and salt are marinating materials;

[0071] The corn sta...

Embodiment 2

[0073] (Sauerkraut ham sausage is prepared according to the following formula (weight parts):

[0074] 43 parts of animal lean meat, 8 parts of animal fat,

[0075] 6 parts sauerkraut, 25 parts ice water,

[0076] 0.3 part of compound phosphate, 0.004 part of sodium nitrite,

[0077] 0.2 parts of sodium D-isoascorbate, 1.6 parts of table salt,

[0078] 4 parts of cornstarch, 5 parts of modified starch,

[0079] 3 parts of soybean protein isolate powder, 0.08 parts of potassium sorbate,

[0080] 0.02 parts of ethyl maltol, 1 part of sodium lactate,

[0081] 0.2 parts of compound glue, 0.3 parts of ginger powder,

[0082] 0.3 parts of white pepper powder, 2 parts of white sugar,

[0083] 0.2 parts of MSG, 0.03 parts of Monascus Red Pigment;

[0084] in:

[0085] The lean animal meat, animal fat, sauerkraut and ice water are raw materials;

[0086] The compound phosphate, sodium nitrite, D-sodium erythorbate and salt are marinating materials;

[0087] The corn starch, m...

Embodiment 3

[0089] (Sauerkraut ham sausage is prepared according to the following formula (weight parts):

[0090] 47 parts of animal lean meat, 10 parts of animal fat,

[0091] 10 parts sauerkraut, 27 parts ice water,

[0092] 0.3 part of compound phosphate, 0.004 part of sodium nitrite,

[0093] 0.2 parts of sodium D-isoascorbate, 1.6 parts of table salt,

[0094] 4 parts of cornstarch, 5 parts of modified starch,

[0095] 3 parts of soybean protein isolate powder, 0.08 parts of potassium sorbate,

[0096] 0.02 parts of ethyl maltol, 1 part of sodium lactate,

[0097] 0.4 parts of compound glue, 0.3 parts of ginger powder,

[0098] 0.2 parts of white pepper powder, 2 parts of white sugar,

[0099] 0.2 parts of MSG, 0.03 parts of Monascus Red Pigment;

[0100] in:

[0101] The lean animal meat, animal fat, sauerkraut and ice water are raw materials;

[0102] The compound phosphate, sodium nitrite, D-sodium erythorbate and salt are marinating materials;

[0103] The corn starch,...

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Abstract

The invention relates to a making method of a pickled Chinese cabbage ham sausage. The making method includes the following processing steps of pickled Chinese cabbage ham sausage formula material preparation, pickled Chinese cabbage preprocessing, primary stirring, pickling, secondary stirring, casing filling, sterilization and normal-temperature cooling. In the pickled Chinese cabbage ham sausage formula preparation step, prepared formula materials are composed of raw meat, pickling materials and auxiliary materials, and the raw meat is selected, unfreezed and minced. In the making method, pickled Chinese cabbages are processed by using the microwave vacuum drying and low-temperature liquid-nitrogen refrigeration technology, original color, aroma and taste of the pickled Chinese cabbages and nutritive value of the pickled Chinese cabbages are kept to the maximum limit, therefore, the made ham sausage has the peculiar flavor of the pickled Chinese cabbages, and the eating quality of the ham sausage is improved. The making method is simple and easy to implement; on the basis of the functions of a traditional ham sausage, nutritional ingredients and functional characteristics of the pickled Chinese cabbages are added, and the defects that existing ham sausages are greasy, high in fat, high in calorific value and low in nutrition are overcome, and the processed ham sausage benefits the stomach, reinforces intestines and is better in nutrition and flavor.

Description

technical field [0001] The invention relates to a method for making sauerkraut ham sausage, which is a western-style ham sausage processing technology and belongs to the field of food processing. Background technique [0002] Ham sausage is a type of western-style meat product that is popular among consumers. It mainly provides people with the meat protein they need, but its taste and nutritional value are single, high in fat and high in energy, so consumers stay away. With the improvement of people's living standards, there are higher requirements for the mouthfeel, nutrition and flavor of ham sausages, so there have been patents for new nutritional ham sausages, such as patent announcement number CN101530194, which discloses a kind of edible mushroom ham sausage and its The preparation method not only makes edible fungus ham sausage with unique flavor, but also opens up a new way for processing and utilizing edible fungus; and for example, the patent publication number CN1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
CPCA23L13/42A23L13/428A23L13/65A23L19/20A23L33/10A23V2002/00A23V2200/30A23V2300/10A23V2300/20
Inventor 肖永强朱玉安陈文辉宁孟军汤定明
Owner 湖南唐人神肉制品有限公司
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