Double-ear crispy starch-free ham sausage

Abstract

The ham sausage comprises the following main components in percentage by weight: 10% of agaric, 10% of tremella, 60% of eggs, 20% of lean meat, a proper amount of table salt, a proper amount of spices and a proper amount of soy sauce, and further comprises the following components in percentage by weight: 10% of agaric, 10% of tremella, 60% of eggs, 20% of lean meat, a proper amount of table salt, a proper amount of spices and a proper amount of soy sauce. According to the invention, all traditional technologies, processes and formulas are overcome, the agaric, the tremella and the lean meat are used as auxiliary materials, the pure egg liquid is used as a main material to produce a new product, the agaric has the functions of nourishing bones and promoting salivation, the polysaccharide can help to adjust the activity of metabolic enzymes, promote insulin secretion and reduce blood sugar, and the eggs contain rich proteins and phospholipids and can enhance memory, so that the nutritional value of the product is improved. And the lean meat supplements the nutrition of several food materials, so that the product is rich in nutrition, fine and elastic in taste, crispy and delicious, can be eaten after being fried with hot and cold, and also has a very good health-care effect.

Description

technical field [0001] The invention belongs to the technical field of ham sausages, and in particular relates to double-ear crispy non-starch ham sausages. Background technique [0002] Ham sausage is a kind of processed meat food that is deeply loved by consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers (starch, vegetable protein powder, etc.), and then adds condiments (salt, sugar, wine, monosodium glutamate, etc.), spices (onion, ginger, garlic, cardamom, amomum, aniseed, pepper, etc.), quality improvers (carrageenan, Vc, etc.), color-retaining agents, water-retaining agents, preservatives and other substances. It is made by processing techniques such as pickling, chopping (or emulsification), and high-temperature cooking. Ham is a system known as "emulsified meat". The key is to break the fat into fine particles and distribute it evenly throughout the intestine. So, with the naked eye, it is almost impossible to tell the...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide double-ear crispy-skin starch-free ham sausages to solve the problem that the ham sausages on the market are all fat and less lean meat, and starch is the main ingredient and needs to be added. Dozens of food additives can be made into products. The finished product is blunt, has a single nutritional value, and there are many additives. It tastes rough, greasy, and blunt, which is not conducive to health problems.