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Processing method of series flavor ham sausages

A processing method and ham sausage technology are applied in the processing field of a series of flavored ham sausages, which can solve the problems of limiting the development potential and market prospects of ham sausages, and achieve the effects of promoting the growth of the market, the development of the industry, and improving the flavor.

Inactive Publication Date: 2015-07-01
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the ham sausages sold on the market are mainly in the original flavor or added with nutritional enhancers (natural fruits and vegetables, nutrients). Although these products basically meet the needs of consumers in terms of color and nutrition, they are still seriously homogeneous in terms of flavor. , it is difficult to meet the special pursuit of flavor of consumers in different regions, different ages, and different hobbies, which seriously limits the development potential and market prospects of ham sausage

Method used

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  • Processing method of series flavor ham sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0024] Embodiment 1: A processing method of braised-flavored ham sausage

[0025] (1) Take 10 kg of pork with skin and bone removed (lean: fat = 7:3), wash it, and mince it (about 0.05 cm 3 ).

[0026] (2) Add table salt (200 g), sodium nitrite (0.3 g) and sodium erythorbate (2 g) to the minced meat, stir well, seal, and marinate at 4-10°C for 36 h.

[0027] (3) Add borneol (2000 g), starch (800 g), soybean protein (500 g), egg liquid (200 g), compound phosphate (10 g), white sugar (100 g) to the marinated minced meat ), rice wine (100 g), monosodium glutamate (10 g), red yeast rice (1 g), potassium sorbate (0.5 g) and marinated material (20 g) or marinated oil (100 g), first chop and mix in a low-speed vacuum for 5 min, and then high-speed vacuum emulsification for 7 min to make minced meat.

[0028] (4) Pour the chopped and mixed minced meat into PVDC plastic casings, remove the air, ligate the aluminum wire, and wash the remaining minced meat on the surface with tap wa...

Embodiment approach 2

[0030] Embodiment 2: A processing method of spicy-flavored ham sausage

[0031] (1) Take 50 kg of chicken with skin and bone removed (lean: fat = 8.5:1.5), wash and grind into minced meat (about 0.02 cm 3 ).

[0032] (2) Add table salt (1250 g), sodium nitrite (3 g) and sodium erythorbate (30 g) to the minced meat, stir well, seal, and marinate at 4-10°C for 24 h.

[0033] (3) Add borneol (15000 g), starch (7500 g), soybean protein (4000 g), egg liquid (1750 g), compound phosphate (150 g), white sugar (1500 g) to the marinated minced meat ), rice wine (1000 g), monosodium glutamate (100 g), red yeast rice (7.5 g), potassium sorbate (5 g), chili powder (500 g) or chili oil (1000 g), rattan pepper powder (250 g ) or rattan pepper oil (500 g), chop and mix in a low-speed vacuum for 3 minutes, and then emulsify in a high-speed vacuum for 5 minutes to make minced meat.

[0034] (4) Pour the chopped and mixed minced meat into PVDC plastic casings, remove the air, ligate the alu...

Embodiment approach 3

[0036] Embodiment 3: A processing method of pickled pepper-flavored ham sausage

[0037] (1) Take 20 kg of fish meat without skin, scales, bones, and fins, wash it, and grind it into minced meat (about 0.01 cm 3 ).

[0038] (2) Add table salt (600 g), sodium nitrite (2 g) and sodium erythorbate (20 g) to the minced meat, stir well, seal, and marinate at 4-10°C for 12 h.

[0039] (3) Add borneol (8000 g), starch (5000 g), soybean protein (2000 g), egg liquid (1000 g), compound phosphate (100 g), white sugar (1000 g) to the marinated minced meat ), yellow rice wine (600 g), monosodium glutamate (60 g), red yeast rice (4 g), potassium sorbate (3 g), homogenized pickled pepper (1500 g), chop and mix in a low-speed vacuum for 2 min, and then High-speed vacuum emulsification for 3 minutes to make minced meat.

[0040] (4) Pour the chopped and mixed minced meat into PVDC plastic casings, remove the air, ligate the aluminum wire, wash with tap water, and remove the remaining minc...

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Abstract

The invention relates to a processing method of series flavor ham sausages, belonging to the technical field of food processing. The processing method comprises the following steps: unfreezing meat materials, tidying, cleaning, and mincing the meat materials into minced meat; adding table salt, sodium nitrite and sodium isoascorbate, and picking at 4-10 DEG C for 12-36 hours; adding auxiliary materials including water, starch, soybean protein, egg liquid, composite phosphate, white sugar, yellow wine, monosodium glutamate, monascus red and potassium sorbate; then adding one or two of the following seasonings: green onion powder, ginger powder, garlic powder, braising materials, chilli powder, rattan pepper powder, pepper powder, cumin powder, curry powder, seafood sauce, broad bean sauce and pickled chilli (5%-10%); finally carrying out chopping, stirring, sausage filling, cleaning, cooking and cooling, so as to obtain ham sausages with 12 flavor, including a green onion flavor ham sausage, a ginger flavor ham sausage, a garlic flavor ham sausage, a braising flavor ham sausage, a spicy flavor ham sausage, a spicy and hot flavor ham sausage, a pepper flavor ham sausage, a cumin flavor ham sausage, a curry flavor ham sausage, a seafood flavor ham sausage, a sauce flavor ham sausage and a pickled chilli flavor ham sausage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of a series of flavored ham sausages. Background technique [0002] Ham sausage is a meat enema product made of fresh or frozen livestock meat, poultry meat, and fish meat as the main raw materials, which are minced, marinated, chopped, poured into plastic casings, and then sterilized at high temperature. For a long time, ham sausage has been favored by people for its delicate meat, tender and refreshing, clean and hygienic, convenient to eat, and long shelf life. [0003] However, the once prosperous ham sausage has gradually declined to an annual output of 500,000 tons after more than 10 years of operation in my country, accounting for only 1 / 3 of cooked meat products and about 1% of the total meat output, which is far lower than that of developed countries. The nutrient composition is single, and the flavor cannot meet the needs of diff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L13/60A23L13/40A23L13/50
Inventor 王林王晴梁秋芳徐军民王振斌马海乐
Owner JIANGSU UNIV
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