Novel low-calorie canna edulis siraitia grosvenorii ham sausage and preparation technology thereof

Abstract

The invention discloses a novel low-calorie canna edulis siraitia grosvenorii ham sausage and a preparation process thereof. The low-calorie canna edulis and momordica grosvenori ham sausage comprises the following raw materials in percentage by weight: 30%-50% of pork, 0.2%-0.5% of a thickening agent, 5%-25% of canna edulis powder, 2%-3% of table salt, 20%-23% of chicken bone paste, 0.1%-0.2% of polyphosphate, 5%-10% of soybean protein, 0.001%-0.002% of sodium nitrite, 0.1%-0.3% of monosodium glutamate, 0.5%-1% of spice and 0.5%-3% of momordica grosvenori extract. The preparation technology of the low-calorie canna edulis fructus momordicae ham sausage comprises the following steps: a) mixing and stirring pork, chicken bone paste and soybean protein to obtain a mixture; b) adding table salt, polyphosphate, sodium nitrite, monosodium glutamate and spices into the obtained mixture, and uniformly stirring; c) mixing and dissolving a thickening agent and a proper amount of water, and adding into the mixture; d) adding the canna edulis starch and the fructus momordicae extract, and stirring until uniform meat paste is formed; e) filling casings with the obtained meat paste, and performing cooking treatment; and f) after cooking, cooling and packaging to obtain a finished product.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a novel low-calorie lotus root and monk fruit ham sausage and a preparation process thereof. Background Art

[0002] Traditional ham sausage is a convenient and fast food that is deeply loved by consumers. However, its high calorie and high fat characteristics are increasingly becoming an obstacle for modern people to pursue a healthy diet. With the improvement of living standards and the enhancement of health awareness, consumers are no longer satisfied with the taste and flavor of food, but pay more attention to nutritional value and health benefits. Therefore, it is particularly important to develop a new type of ham sausage that can maintain the original flavor of ham sausage and effectively reduce the calorie and fat content.

[0003] There are some low-calorie ham sausage products on the market, but they often have problems such as poor taste and unbalanced nutrition. In order to reduce calories, some products use a large amount of artificial additives and substitutes, which not only affects the flavor and taste of the ham sausage, but also may pose potential risks to consumers' health. Therefore, how to effectively reduce the calorie and fat content of the ham sausage while ensuring its taste and nutritional value has become an urgent problem to be solved in the current food technology field. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a novel low-calorie lotus root and monk fruit ham sausage and a preparation process thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is a novel low-calorie lotus root and monk fruit ham sausage, the main components and their proportions of which are as follows:

[0006] Pork: 30% to 50% of the total weight of ham;

[0007] Thickener: 0.2% to 0.5% of the total weight of the ham;

[0008] Lotus root powder: 5% to 25% of the total weight of the ham;

[0009] Salt: 2% to 3% of the total weight of the ham;

[0010] Chicken bone paste: 20% to 23% of the total weight of the ham;

[0011] Polyphosphate: 0.1% to 0.2% of the total weight of ham;

[0012] Soy protein: 5% to 10% of the total weight of ham;

[0013] Sodium nitrite: 0.001% to 0.002% of the total weight of the ham;

[0014] MSG: 0.1% to 0.3% of the total weight of ham;

[0015] Spices: 0.5% to 1% of the total weight of the ham;

[0016] Monk fruit extract: accounts for 0.5% to 3% of the total weight of the ham.

[0017] Further, its main components and their proportions are as follows:

[0018] Pork: 44% of the total weight of ham;

[0019] Thickener: 0.4% of the total weight of the ham;

[0020] Lotus root powder: 18% of the total weight of ham;

[0021] Salt: 2.7% of the total weight of ham;

[0022] Chicken bone paste: 22% of the total weight of the ham;

[0023] Polyphosphate: 0.15% of the total weight of ham;

[0024] Soy protein: 8.849% of the total weight of ham;

[0025] Sodium nitrite: 0.001% of the total weight of ham;

[0026] MSG: 0.2% of the total weight of ham;

[0027] Spices: 0.7% of the total weight of the ham;

[0028] Monk fruit extract: accounts for 3% of the total weight of ham sausage.

[0029] Furthermore, the thickener is agar or pectin.

[0030] Furthermore, the monk fruit extract is obtained by drying and crushing the monk fruit and then sieving it through a 100-200 mesh sieve.

[0031] Furthermore, the spice is any one of white cardamom, tsaoko, Zanthoxylum bungeanum, and white pepper, or a combination thereof.

[0032] Furthermore, the preparation process of the novel low-calorie lotus root and monk fruit ham sausage comprises the following steps:

[0033] a) mixing and stirring pork, chicken bone paste and soy protein to obtain a mixture;

[0034] b) adding salt, polyphosphate, sodium nitrite, monosodium glutamate and spices to the obtained mixture and continuing to stir evenly;

[0035] c) mixing and dissolving the thickener with an appropriate amount of water, and adding the mixture to the mixture obtained in step b);

[0036] d) gradually adding lotus root powder and monk fruit extract, and continuing to stir until a uniform minced meat is formed;

[0037] e) stuffing the minced meat from step d) into sausage casings and steaming the casings;

[0038] f) After the cooking is completed, the mixture is cooled and packaged to obtain a novel low-calorie lotus root and monk fruit ham sausage.

[0039] The advantages of the present invention compared with the prior art are:

[0040] The novel low-calorie lotus root and monk fruit ham sausage of the present invention optimizes the raw material ratio, especially adds chicken bone paste and soy protein to replace part of pork, and adds monk fruit extract, so as to effectively reduce the calories while maintaining good taste and nutritional value. The preparation method is simple, easy to industrialize and produce, and meets the needs of modern people for healthy food. DETAILED DESCRIPTION

[0041] The novel low-calorie lotus root and monk fruit ham sausage and its preparation process of the present invention are further described in detail below in conjunction with the embodiments.

[0042] Example 1

[0043] A novel low-calorie lotus root and monk fruit ham sausage, the main ingredients and their proportions of which are as follows:

[0044] Pork: 44% of the total weight of ham;

[0045] Thickener: 0.4% of the total weight of the ham, of which the thickener is pectin;

[0046] Lotus root powder: accounting for 18% of the total weight of the ham sausage, of which the lotus root powder is corn lotus root powder;

[0047] Salt: 2.7% of the total weight of ham;

[0048] Chicken bone paste: 22% of the total weight of the ham;

[0049] Polyphosphate: 0.15% of the total weight of ham;

[0050] Soy protein: 8.849% of the total weight of ham;

[0051] Sodium nitrite: 0.001% of the total weight of ham;

[0052] MSG: 0.2% of the total weight of ham;

[0053] Spices: accounting for 0.7% of the total weight of the ham, of which the spices are a mixture of white cardamom and tsaoko;

[0054] Monk fruit extract: accounts for 3% of the total weight of ham sausage.

[0055] The preparation process of the novel low-calorie lotus root and monk fruit ham sausage comprises the following steps:

[0056] a) mixing and stirring pork, chicken bone paste and soy protein to obtain a mixture;

[0057] b) adding salt, polyphosphate, sodium nitrite, monosodium glutamate and spices to the obtained mixture and continuing to stir evenly; c) mixing and dissolving the thickener with an appropriate amount of water, and adding the mixture to the mixture obtained in step b);

[0058] d) gradually adding lotus root powder and monk fruit extract, and continuing to stir until a uniform minced meat is formed;

[0059] e) stuffing the obtained minced meat into sausage casings and steaming the sausage casings;

[0060] f) After the cooking is completed, the mixture is cooled and packaged to obtain a novel low-calorie lotus root and monk fruit ham sausage.

[0061] Example 2

[0062] A novel low-calorie lotus root and monk fruit ham sausage, the main ingredients and their proportions of which are as follows:

[0063] Pork: 43% of the total weight of ham;

[0064] Thickener: accounting for 0.4% of the total weight of the ham sausage, wherein the thickener is agar;

[0065] Lotus root powder: accounting for 19% of the total weight of the ham sausage, of which the lotus root powder is cassava lotus root powder;

[0066] Salt: 2.7% of the total weight of ham;

[0067] Chicken bone paste: 22% of the total weight of the ham;

[0068] Polyphosphate: 0.15% of the total weight of ham;

[0069] Soy protein: 8.849% of the total weight of ham;

[0070] Sodium nitrite: 0.001% of the total weight of ham;

[0071] MSG: 0.2% of the total weight of ham;

[0072] Spices: accounting for 0.7% of the total weight of the ham, of which the spices are a mixture of white cardamom, tsaoko and prickly ash;

[0073] Monk fruit extract: accounts for 3% of the total weight of ham sausage.

[0074] The preparation process of the novel low-calorie lotus root and monk fruit ham sausage comprises the following steps:

[0075] a) mixing and stirring pork, chicken bone paste and soy protein to obtain a mixture;

[0076] b) adding salt, polyphosphate, sodium nitrite, monosodium glutamate and spices to the obtained mixture and continuing to stir evenly;

[0077] c) mixing and dissolving the thickener with an appropriate amount of water, and adding the mixture to the mixture obtained in step b);

[0078] d) gradually adding lotus root powder and monk fruit extract, and continuing to stir until a uniform minced meat is formed;

[0079] e) stuffing the obtained minced meat into sausage casings and steaming the sausage casings;

[0080] f) After the cooking is completed, the mixture is cooled and packaged to obtain a novel low-calorie lotus root and monk fruit ham sausage.

[0081] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A novel low-calorie lotus root and monk fruit ham sausage, characterized in that: Its main ingredients and their proportions are as follows: Pork: 30% to 50% of the total weight of ham; Thickener: 0.2% to 0.5% of the total weight of the ham; Lotus root powder: 5% to 25% of the total weight of the ham; Salt: 2% to 3% of the total weight of the ham; Chicken bone paste: 20% to 23% of the total weight of the ham; Polyphosphate: 0.1% to 0.2% of the total weight of ham; Soy protein: 5% to 10% of the total weight of ham; Sodium nitrite: 0.001% to 0.002% of the total weight of the ham; MSG: 0.1% to 0.3% of the total weight of ham; Spices: 0.5% to 1% of the total weight of the ham; Monk fruit extract: accounts for 0.5% to 3% of the total weight of the ham.

2. The novel low-calorie lotus root and monk fruit ham sausage according to claim 1, characterized in that: Its main ingredients and their proportions are as follows: Pork: 44% of the total weight of ham; Thickener: 0.4% of the total weight of the ham; Lotus root powder: 18% of the total weight of ham; Salt: 2.7% of the total weight of ham; Chicken bone paste: 22% of the total weight of the ham; Polyphosphate: 0.15% of the total weight of ham; Soy protein: 8.849% of the total weight of ham; Sodium nitrite: 0.001% of the total weight of ham; MSG: 0.2% of the total weight of ham; Spices: 0.7% of the total weight of the ham; Monk fruit extract: accounts for 3% of the total weight of ham sausage.

3. The novel low-calorie lotus root and monk fruit ham sausage according to claim 1 or 2, characterized in that: The thickener is agar or pectin.

4. The novel low-calorie lotus root and monk fruit ham sausage according to claim 1 or 2, characterized in that: The monk fruit extract is obtained by drying and crushing the monk fruit and then sieving it through a 100-200 mesh sieve.

5. The novel low-calorie lotus root and monk fruit ham sausage according to claim 1 or 2, characterized in that: The spice is any one of white cardamom, tsaoko, prickly ash, and white pepper, or a combination thereof.

6. The preparation process of the novel low-calorie lotus root and monk fruit ham sausage according to any one of claims 1 to 5, characterized in that: The following steps are involved: a) mixing and stirring pork, chicken bone paste and soy protein to obtain a mixture; b) adding salt, polyphosphate, sodium nitrite, monosodium glutamate and spices to the obtained mixture and continuing to stir evenly; c) mixing and dissolving the thickener with an appropriate amount of water, and adding the mixture to the mixture obtained in step b); d) gradually adding lotus root powder and monk fruit extract, and continuing to stir until a uniform minced meat is formed; e) stuffing the minced meat from step d) into sausage casings and steaming the casings; f) After the cooking is completed, the mixture is cooled and packaged to obtain a novel low-calorie lotus root and monk fruit ham sausage.