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Preparation method of ham sausage

A production method, the technology of ham sausage, applied in the direction of food science, etc., can solve the problems of insufficient nutrition and inability to satisfy body functions, and achieve the effect of delicious taste

Inactive Publication Date: 2017-05-31
陈云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing ham sausages are only composed of simple ingredients such as pork and starch, and the nutrition is not comprehensive enough, and most of them are added with food additives, which cannot meet the needs of people's physical functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A kind of preparation method of ham sausage, comprises 25 parts of minced pork belly, 25 parts of shrimp, 15 parts of starch, 0.35 part of dodder, 0.8 part of refined salt, 0.2 part of monosodium glutamate, 0.1 part of medlar, 0.1 part of anise powder, sodium nitrite 0.006 parts made. The production method is to take pork belly minced meat and shrimp meat according to the above ratio and crush them into pureed meat, add monosodium glutamate, refined salt, dodder, medlar, aniseed powder, and sodium nitrite into the pureed meat and stir evenly, then pour starch and mix well , made by pouring.

Embodiment 2

[0011] Embodiment 2 is the same as Embodiment 1. The difference is that 20 parts of minced pork belly, 20 parts of shrimp, 10 parts of starch, 0.3 part of dodder, 0.5 part of refined salt, 0.1 part of monosodium glutamate, 0.08 part of medlar, aniseed 0.08 parts of powder and 0.005 parts of sodium nitrite.

Embodiment 3

[0013] Embodiment 3 is the same as Embodiment 1. The difference is that 30 parts of minced pork belly, 30 parts of shrimp, 20 parts of starch, 0.4 part of dodder, 1 part of refined salt, 0.3 part of monosodium glutamate, 0.15 part of medlar, aniseed 0.15 parts of powder and 0.008 parts of sodium nitrite.

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PUM

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Abstract

The invention provides a preparation method of a ham sausage. The ham sausage is prepared from 25 parts of streaky pork paste, 25 parts of shrimp flesh, 15 parts of starch, 0.35 part of semen cuscutae, 0.8 part of refined salt, 0.2 part of monosodium glutamate, 0.1 part of fructus lycii, 0.1 part of aniseed powder, and 0.006 part of sodium nitrite. The preparation method comprises the following steps: preparing streaky pork paste and shrimp flesh according to the ratio, and separately crushing the streaky pork paste and shrimp flesh to meat paste; adding monosodium glutamate, refined salt, semen cuscutae, fructus lycii, aniseed powder and sodium nitrite into the meat paste; uniformly mixing; then pouring starch, and uniformly mixing; then filling. The ham sausage is delicious in taste, tasty, and suitable for all people, and has the health care function.

Description

technical field [0001] The invention belongs to the field of nutrition and health food, in particular to a method for making sausage with fish and shrimp as the main ingredient. Background technique [0002] Ham sausage is a new food born with the improvement of people's living standards and rhythm of life. Because ham sausage has the characteristics of small size, easy to carry, and delicious taste, it is deeply loved by people. But most of the existing ham sausages are only composed of simple ingredients such as pork and starch, and the nutrition is not comprehensive enough, and most of them are added with food additives, which cannot meet the needs of people's bodily functions. Contents of the invention [0003] The purpose of the present invention is to provide a method for making ham sausage with rich nutrition and excellent taste. [0004] A method for making ham sausage, comprising 20-30 parts of minced pork belly, 20-30 parts of shrimp meat, 10-20 parts of starch,...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L17/40A23L13/60A23L33/00
CPCA23V2002/00
Inventor 陈云
Owner 陈云
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