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A production method and ham technology are applied in the production field of tea ham, which can solve the problems of single ingestion method and poor taste, and achieve the effect of rich nutrition.
Inactive Publication Date: 2014-09-03
郑丹丹
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Description
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Problems solved by technology
However, people use tea for health care, mostly for soaking, quoting or making drinks, etc., and the way of intake is relatively simple.
[0004] Ham is a food that people like to eat. It can provide various nutrients such as protein and fat, but most of the existing hams are added with starch and fat, and the taste is not good.
Method used
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Effect test
Embodiment 1
[0018] A kind of production method of tea ham, the steps are as follows:
[0019] (1) Pure lean meat and pure fat meat are mixed according to a mass ratio of 100:20 to make a meat paste, and 3% by weight of salt in the meat paste is added, and then an enema is carried out with an edible casing, and set aside;
[0020] (2) Wrap the tea leaves in sackcloth, mix them with the enema and boil them in water at 50-80°C for 2 hours, the mass ratio of the tea leaves and the enemas is 10:100, to obtain boiled sausages;
[0021] (3) Sterilize the boiled sausage at a temperature of 110-120° C. for 20 minutes in a high-pressure sterilizer, cool it, and pack it.
Embodiment 2
[0023] A kind of production method of tea ham, the steps are as follows:
[0024] (1) Pure lean meat and pure fat meat are mixed according to a mass ratio of 100:40 to make a meat paste, and 5% by weight of salt in the meat paste is added, and then an enema is carried out with an edible casing, and set aside;
[0025] (2) Wrap the tea leaves in sackcloth, mix them with the enema and boil them in water at 50-80°C for 4 hours, the mass ratio of the tea leaves and the enemas is 10:200 to obtain boiled sausages;
[0026] (3) Sterilize the boiled sausage at a temperature of 110-120° C. for 30 minutes in a high-pressure sterilizer, cool it, and pack it.
Embodiment 3
[0028] A kind of production method of tea ham, the steps are as follows:
[0029] (1) Pure lean meat and pure fat meat are mixed according to a mass ratio of 100:30 to make a meat paste, and 4% by weight of salt is added to the meat paste, and then an enema is carried out with an edible casing, and set aside;
[0030] (2) Wrap the tea leaves in sackcloth, mix them with the enema and boil them in water at 50-80°C for 3 hours, the mass ratio of the tea leaves and the enemas is 10:180 to obtain boiled sausages;
[0031] (3) Sterilize the boiled sausage at a temperature of 110-120° C. for 30 minutes in a high-pressure sterilizer, cool it, and pack it.
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Abstract
The invention relates to a method for producing tea ham. The method comprises the following steps: mixing pure lean meat and pure fat meat at a mass ratio of 100:(20-40) so as to form a meat paste, adding salt which accounts for 3-5wt% of the meat paste, and subsequently filling the meat paste into an edible casing for later use; wrapping tea by using a gunny bale, mixing with the filled sausage in water, boiling at 50-80 DEG C for 2-4 hours, sterilizing the boiled sausage for 20-30 minutes in a high pressure sterilization pot at 110-120 DEG C, cooling, and packaging, thereby obtaining the tea ham. According to the method, as tea is added in the process that the ham is boiled, not only can nutrient elements in the tea be added into the ham, but also the greasiness of the pure fat meat in the ham can be remarkably removed by the nutrient substances such as tea polyphenol in the tea, and thus the produced tea ham is tasty but not greasy; the produced tea ham can not only replenish nutrient components such as various proteins, amino acids, fat, tea polyphenol and vitamins, but also is delicious in taste, not greasy and rich in nutrition.
Description
technical field [0001] The invention relates to a production method of tea ham, which belongs to the technical field of food processing. Background technique [0002] Tea is a favorite drink in people's daily life. There are many ingredients in tea, mainly caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycosides, tea tannins, catechins, terpene Alkenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compounds, carbohydrates, multivitamins, proteins and amino acids. Amino acids include cysteine, methionine, glutamic acid, and arginine. Tea also contains calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium and other minerals; these ingredients are mostly beneficial to the human body; for example, tea polyphenols have strong The antioxidant and physiological activity of tea can help to delay aging, prevent and fight cancer; the caffeine in tea can stimulate the central nervous syst...
Claims
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Application Information
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