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Making method of clover ham sausages

A technology of ham sausage and alfalfa is applied in the directions of food forming, function of food ingredients, food ingredients as odor modifiers, etc. It can solve problems such as no novelty, and achieve immunity enhancement, cholesterol reduction, and improvement of high fat content. Effect

Inactive Publication Date: 2016-08-31
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many varieties of ham sausages, they are mainly meat and nothing new

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of alfalfa ham sausage, the steps are as follows:

[0017] (1) After cleaning the fresh alfalfa grass, soak it in 0.2% sodium hypochlorite solution for 2-3 minutes, and then wash it with clean water, then cut the fresh alfalfa grass into 4-6 cm sections, and soak them in 90-95°C hot water Blanch for 2-3 minutes to inactivate enzymes, cool immediately after blanching, add VC with a mass fraction of 0.02% for color protection, stir evenly, beat with a beater, and then filter twice with four layers of clean gauze to obtain alfalfa Alfalfa juice, embedding alfalfa juice with β-cyclodextrin, the mass ratio of alfalfa juice to β-cyclodextrin is 1:1, and then cooling in a refrigerator at 4°C to obtain alfalfa pulp;

[0018] (2) Blanch Flammulina velutipes with hot water at 90-95°C for 2-3 minutes to inactivate enzymes, cool immediately after blanching, add VC with a mass fraction of 0.02% to protect the color, stir evenly, beat with a beater, and then , f...

Embodiment 2

[0023] A preparation method of alfalfa ham sausage, the steps are as follows:

[0024] (1) After cleaning the fresh alfalfa grass, soak it in 0.2% sodium hypochlorite solution for 2-3 minutes, and then wash it with clean water, then cut the fresh alfalfa grass into 4-6 cm sections, and soak them in 90-95°C hot water Blanch for 2-3 minutes to inactivate enzymes, cool immediately after blanching, add VC with a mass fraction of 0.02% for color protection, stir evenly, beat with a beater, and then filter twice with four layers of clean gauze to obtain alfalfa Alfalfa juice, embedding alfalfa juice with β-cyclodextrin, the mass ratio of alfalfa juice to β-cyclodextrin is 1:1.5, and then cooling in a refrigerator at 4°C to obtain alfalfa pulp;

[0025] (2) Blanch Flammulina velutipes with hot water at 90-95°C for 2-3 minutes to inactivate enzymes, cool immediately after blanching, add VC with a mass fraction of 0.02% to protect the color, stir evenly, beat with a beater, and then ,...

Embodiment 3

[0030] A preparation method of alfalfa ham sausage, the steps are as follows:

[0031] (1) After cleaning the fresh alfalfa grass, soak it in 0.2% sodium hypochlorite solution for 2-3 minutes, and then wash it with clean water, then cut the fresh alfalfa grass into 4-6 cm sections, and soak them in 90-95°C hot water Blanch for 2-3 minutes to inactivate enzymes, cool immediately after blanching, add VC with a mass fraction of 0.02% for color protection, stir evenly, beat with a beater, and then filter twice with four layers of clean gauze to obtain alfalfa Alfalfa juice, embedding alfalfa juice with β-cyclodextrin, the mass ratio of alfalfa juice to β-cyclodextrin is 1:1.2, and then cooling in a refrigerator at 4°C to obtain alfalfa pulp;

[0032] (2) Blanch Flammulina velutipes with hot water at 90-95°C for 2-3 minutes to inactivate enzymes, cool immediately after blanching, add VC with a mass fraction of 0.02% to protect the color, stir evenly, beat with a beater, and then ,...

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PUM

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Abstract

The invention discloses a making method of clover ham sausages. The making method comprises the following steps: 1, preparing a clover slurry; 2, preparing a needle mushroom slurry; 3, making meat stuffing; and 4, preserving the meat stuffing at 0-4DEG C for 10-12h, pouring the preserved meat stuffing to a sausage filler, filling sausage casings with the preserved meat stuffing, binding with aluminum wires, boiling the obtained sausages at 110-120DEG C for 8-12min, drying the boiled sausages, and packaging the dried sausages to obtain the clover ham sausages. Low-fat nutritional and health meat sausage products are made from fresh medicago sativa, needle mushroom and pork, so the disadvantages of high fat content and no dietary fibers in meat products are solved; and addition of the fresh medicago sativa and the needle mushroom greatly improves the health efficacy of the products, improves the functions of human bodies, enhances the immunity, reduces cholesterols and improves the body physique.

Description

technical field [0001] The invention relates to a preparation method of ham sausage, in particular to a preparation method of alfalfa ham sausage. Background technique [0002] Alfalfa is a general term for plants in the genus Medicago, the most famous of which is Medicago sativa ( Medicago sativa ), is a high-yield and high-quality protein feed. [0003] Every 100 grams of fresh alfalfa contains 118 mg of vitamin C and Vb 2 0.36mg, calcium 713mg, iron 9.7mg, selenium 8.5mg. Clover leaf protein contains 18 kinds of amino acids, including 8 kinds of essential amino acids for human body. Alfalfa contains a lot of iron, so it can be used as an auxiliary food for treating anemia. The B vitamins contained in alfalfa can treat pernicious anemia. In addition, alfalfa also contains vitamin K, which has a hemostatic effect, and is often used by folks to treat stomach problems or hemorrhoids. Bleeding, some prescriptions use it to treat stomach or hemorrhoids, intestinal bleeding...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L31/00A23L33/10A23P10/30
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/3262A23V2200/16A23V2200/15A23V2250/5112A23V2250/5488A23V2250/5066A23V2250/5118A23V2250/61A23V2250/1614
Inventor 郭玉霞严学兵李改英郭志鹏张靖雪管永卓陈钊余莹张明
Owner HENAN AGRICULTURAL UNIVERSITY