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Hawthorn ham and preparation method thereof

A technology of hawthorn and ham, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of low nutritional level, high starch, high fat, etc. The effect of nutritional health value

Inactive Publication Date: 2016-06-29
徐静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ham sausage is a kind of meat food that is popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers, seasonings, spices, quality improvers, color-protecting agents, water-retaining agents, preservatives, etc. The substance is made by processing techniques such as pickling, chopping, and high-temperature cooking. Traditional ham sausages are high in starch and fat, and their nutritional level is not high.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0016] Weigh 50g of lean pork, 60g of lean beef, 4g of salt, 1g of clove, 8g of hawthorn, 7g of apple, 3g of longan meat, 2g of soybean protein, 16g of ice water, 2g of starch, 0.2g of monosodium glutamate, 2g of white sugar, and 0.03 g, sodium carboxymethylcellulose 0.3g. Choose fresh lean pork and lean beef, wash them clean, brush the surface of the meat with salt, salt for 1-2 days and then add salt for the second time, the amount of salt is half of the amount of the first salt, the temperature is 6-8°C, After 2-3 days, remove the remaining salt water on the surface of the meat, and hang it in a cool place to air-dry for 5-6 days; peel and core the hawthorn and apple, wash them, cut into cubes and soak in water containing 1-2% ascorbic acid After 15-30 minutes, take it out and mix it with longan meat to obtain hawthorn pulp; wash the air-dried meat with hot water at 40-50°C, remove the surface oil layer and dust, and send it to a meat grinder. Mince the orifice, add honey,...

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PUM

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Abstract

The invention discloses a hawthorn ham. The hawthorn ham is prepared from, by weight, 40-50 parts of lean pork, 50-60 parts of lean beef, 4-6 parts of salt, 1-2 parts of cloves, 6-8 parts of hawthorn fruit, 5-7 parts of apples, 2-3 parts of longan meat, 1-2 parts of soybean protein, 14-16 parts of ice water, 1-2 parts of starch, 0.2-0.5 part of monosodium glutamate, 2-3 parts of white granulated sugar, 0.03-0.05 part of monascus red pigment and 0.3-0.5 part of sodium carboxymethyl cellulose. By adding hawthorn fruit, apples and other fruit, the using amount of fat and starch is reduced, the prepared ham is high in nutrient, low in fat, mellow, delicious, fine and smooth in meat quality, fresh, tender and refreshing.

Description

technical field [0001] The invention relates to a ham, in particular to a hawthorn ham and a preparation method thereof. Background technique [0002] Ham sausage is a kind of meat food that is popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers, seasonings, spices, quality improvers, color-protecting agents, water-retaining agents, preservatives, etc. The substance is made by processing techniques such as pickling, chopping, and high-temperature cooking. Traditional ham sausages are high in starch and fat, and their nutritional level is not high. The invention reduces the amount of fat and starch used by adding fruits such as hawthorns and apples, and the prepared ham sausage is high in nutrition, low in fat, mellow and delicious, delicate in meat quality, tender and refreshing. Contents of the invention [0003] The purpose of the present invention is to improve the deficiencies of the prior art, by adding frui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/185
CPCA23V2002/00A23V2250/5488A23V2200/14A23V2200/32A23V2200/302A23V2200/30
Inventor 徐静
Owner 徐静
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