Boiling type ham sausage and preparation method thereof

Abstract

The invention provides instant-boiling type ham sausages. The instant-boiling type ham sausages are prepared from the following raw materials in parts by weight: 60-80 parts of lean pork, 2-5 parts of soybean protein isolate, 0.2-0.5 part of compound colloid, 0.1-0.5 part of an additive, 0.1-0.5 part of a nutrient supplement, 0.5-1 part of composite phosphate, 10-20 parts of a saline solution, 2-4 parts of white granulated sugar, 0.01-0.1 part of monosodium glutamate, 0.5-1 part of spices and 30-50 parts of water, the compound colloid comprises sodium caseinate, seaweed gel and curdlan. Through the synergistic effect of compound colloids of sodium caseinate, seaweed gel and curdlan, and in combination with other raw materials of the ham sausage, the prepared instant-boiling type ham sausage still reaches the standard that the taste is elastic, crisp, unbreakable and non-loose after being boiled in water at 100 DEG C for 15 minutes, and meanwhile, the two effects of full flavor and elastic taste are met.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a hot pot type ham sausage and a preparation method thereof. Background Art

[0002] Ham sausage is made of livestock and poultry meat as the main raw material, supplemented with fillers (starch, plant protein powder, etc.), and then added with seasonings, spices, quality improvers, preservatives and other substances. It is made by processing techniques such as pickling, chopping (or emulsification), and high-temperature steaming. It has the characteristics of delicate meat, fresh and tender taste, easy to carry, simple to eat, and long shelf life, and is deeply loved by consumers.

[0003] In recent years, hot pot, spicy hot pot and other eating methods have been loved by many consumers, and the range of ingredients available for such eating methods is very wide. However, there is no sausage product that can withstand boiling for more than 5 minutes and still maintain its original taste.

[0004] There are many ways to eat ham sausage, such as instant, fried, grilled, etc. However, when it is boiled, it is not resistant to boiling. That is, the traditional product is not gelatinized enough, so it is easy to break and fall apart, and the taste is slag, which seriously affects the taste.

[0005] Therefore, it is very necessary to provide a ham sausage which is resistant to boiling and has good elasticity after boiling, and the sausage body does not fall apart and can be boiled continuously. Summary of the invention

[0006] In view of this, the technical problem to be solved by the present invention is to provide a hot-boiled ham sausage and a preparation method thereof. The hot-boiled ham sausage provided by the present invention still meets the standards of being elastic and crispy, and not broken or scattered after being boiled in water at 100°C for 15 minutes, and at the same time satisfies the two effects of full flavor and elastic taste.

[0007] The present invention provides a hot pot type ham sausage, comprising the following raw materials in parts by weight:

[0008] 60-80 parts of lean pork, 2-5 parts of isolated soy protein, 0.2-0.5 parts of compound colloid, 0.1-0.5 parts of additives, 0.1-0.5 parts of nutritional enhancers, 0.5-1 parts of composite phosphates, 10-20 parts of salt water, 2-4 parts of white sugar, 0.01-0.1 parts of monosodium glutamate, 0.5-1 parts of spices, and 30-50 parts of water; the compound colloid includes sodium caseinate, alginate and curdlan.

[0009] Preferably, the hot pot-boiled ham sausage comprises the following raw materials in parts by weight:

[0010] 75-80 parts of lean pork, 3-5 parts of isolated soy protein, 0.3-0.5 parts of compound colloid, 0.2-0.5 parts of additives, 0.4-0.5 parts of nutritional enhancers, 0.5-1 parts of complex phosphates, 10-20 parts of salt water, 3-4 parts of white sugar, 0.08-0.1 parts of MSG, 0.5-1 parts of spices, and 35-50 parts of water.

[0011] Preferably, the mass ratio of the sodium caseinate, alginate and curdlan is 35-45:20-30:25-45.

[0012] Preferably, the preparation method of the composite colloid comprises:

[0013] Sodium caseinate, alginate and curdlan are poured into water and chopped and stirred; the chopping speed is 3000-3500 r / min; the chopping time is 2-3 min.

[0014] Preferably, the additive includes one or more of sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium D-isoascorbate, acetylated distarch phosphate or edible flavors; and the nutritional enhancer includes DHA or calcium carbonate.

[0015] The present invention provides a method for preparing any one of the above-mentioned hot pot-boiled ham sausages, comprising the following steps:

[0016] A) preparing a composite colloid;

[0017] B) preparing minced pork from lean pork; mixing the minced pork with composite phosphate and saline solution, and pickling to obtain pickled pork;

[0018] C) mixing the pickled pork with water, chopping and stirring, adding monosodium glutamate, white sugar, spices, and soy protein isolate, continuing to chop and stir, then adding additives and nutrition enhancers, continuing to chop and stir, then adding composite colloid and water, chopping and stirring, standing, and obtaining ground pork after seasoning and stirring;

[0019] D) Filling and steaming the seasoned and stirred minced pork.

[0020] Preferably, the preparation method of the composite colloid comprises:

[0021] Sodium caseinate, alginate and curdlan are poured into water and chopped and stirred; the chopping speed is 3000-3500 r / min; the chopping time is 2-3 min.

[0022] Preferably, the pickling time in step B) is 40 to 48 hours; the pickling temperature is 3 to 5°C.

[0023] Preferably, step C) comprises:

[0024] Add purified water to the marinated pork and chop for 1 to 2 minutes. Add MSG, white sugar, spices, and soy protein isolate, continue chopping for 2 to 3 minutes. Add additives and nutritional additives, continue chopping for 1 to 2 minutes. Add compound colloid and purified water, chop for 2 to 3 minutes, and let stand for 9 to 12 minutes.

[0025] Preferably, the steaming in step D) comprises: first steaming at 85-90° C. for 15-20 minutes, then heating to 105-115° C. and steaming for 15-20 minutes.

[0026] Compared with the prior art, the present invention provides a hot pot type ham sausage, comprising the following raw materials in parts by weight: 60-80 parts of lean pork, 2-5 parts of soy protein isolate, 0.2-0.5 parts of compound colloid, 0.1-0.5 parts of additives, 0.1-0.5 parts of nutritional enhancers, 0.5-1 parts of composite phosphates, 10-20 parts of salt water, 2-4 parts of white sugar, 0.01-0.1 parts of monosodium glutamate, 0.5-1 parts of spices, and 30-50 parts of water; the compound colloid comprises sodium caseinate, alginate and curdlan. The present invention uses the synergistic effect of the compound colloid of sodium caseinate, alginate and curdlan, and combines it with the other raw materials of the ham sausage, so that the prepared hot pot type ham sausage can still reach the standards of elastic and crisp taste, continuous and non-loose taste after being boiled at 100°C for 15 minutes, and at the same time meets the two effects of full flavor and elastic taste. DETAILED DESCRIPTION

[0027] The present invention provides a hot pot type ham sausage and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0028] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0029] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0030] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0031] The present invention provides a hot pot type ham sausage, comprising the following raw materials in parts by weight:

[0032] 60-80 parts of lean pork, 2-5 parts of isolated soy protein, 0.2-0.5 parts of compound colloid, 0.1-0.5 parts of additives, 0.1-0.5 parts of nutritional enhancers, 0.5-1 parts of composite phosphates, 10-20 parts of salt water, 2-4 parts of white sugar, 0.01-0.1 parts of monosodium glutamate, 0.5-1 parts of spices, and 30-50 parts of water; the compound colloid includes sodium caseinate, alginate and curdlan.

[0033] The hot pot-boiled ham sausage of the present invention comprises 60 to 80 parts by weight of lean pork as raw materials; specifically, it may be 60 parts by weight, 62 parts by weight, 64 parts by weight, 66 parts by weight, 68 parts by weight, 70 parts by weight, 72 parts by weight, 74 parts by weight, 76 parts by weight, 78 parts by weight or 80 parts by weight; or a range value between any two of the above.

[0034] The hot pot-boiled ham sausage of the present invention comprises raw materials including 2 to 5 parts by weight of soy protein isolate; specifically, it can be 2 parts by weight, 3 parts by weight, 4 parts by weight or 5 parts by weight; or a range value between any two of the above.

[0035] The hot pot-boiled ham sausage of the present invention comprises raw materials including 0.2 to 0.5 parts by weight of a compound colloid; specifically, it may be 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight or 0.5 parts by weight; or a range value between any two of the above.

[0036] The compound colloid of the present invention comprises sodium caseinate, alginate and curdlan.

[0037] According to the present invention, the mass ratio of sodium caseinate, alginate and curdlan is 35-45:20-30:25-45.

[0038] According to the present invention, the mass ratio of sodium caseinate, alginate and curdlan is 35-45:20-30:30-45.

[0039] In some embodiments of the present invention, the mass ratio of sodium caseinate, alginate and curdlan is 40:25:40;

[0040] In some embodiments of the present invention, the mass ratio of sodium caseinate, alginate and curdlan is 35:30:30;

[0041] In some embodiments of the present invention, the mass ratio of sodium caseinate, alginate and curdlan is 45:20:45.

[0042] According to the present invention, the preparation method of the composite colloid comprises:

[0043] Sodium caseinate, alginate and curdlan are poured into water and chopped and stirred; the chopping speed is 3000-3500 r / min; the chopping time is 2-3 min. A rehydrated colloid containing sodium caseinate, alginate and curdlan in a viscous liquid state is obtained. The gel formed by the composite colloid has thermal irreversibility and synergistic effect, thereby improving the stability of the product during hot pot.

[0044] The hot pot-style ham sausage of the present invention comprises 0.1 to 0.5 parts by weight of additives as raw materials; preferably 0.1, 0.2, 0.3, 0.4 or 0.5 parts by weight; or a range between any two of the above. The additives comprise one or more of sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium D-isoascorbate, acetylated distarch phosphate or edible flavors.

[0045] The raw materials of the hot pot ham sausage of the present invention include 0.1 to 0.5 parts by weight of a nutrition enhancer, preferably 0.1, 0.2, 0.3, 0.4 or 0.5 parts by weight, or a range between any two of the above. The nutrition enhancer includes DHA or calcium carbonate.

[0046] The hot pot-cooked ham sausage of the present invention comprises 0.5 to 1 weight part of composite phosphate as raw materials, preferably 0.5 weight part, 0.6 weight part, 0.7 weight part, 0.8 weight part, 0.9 weight part or 1.0 weight part, or a range between any two of the above. The composite phosphate comprises sodium tripolyphosphate or sodium pyrophosphate.

[0047] The hot pot-cooked ham sausage of the present invention comprises 10 to 20 parts by weight of salt water as raw materials; specifically, it can be 10 parts by weight, 12 parts by weight, 14 parts by weight, 16 parts by weight, 18 parts by weight or 20 parts by weight; or a range value between any two of the above. The mass concentration of salt in the salt water of the present invention is 8%.

[0048] The hot pot-boiled ham sausage of the present invention comprises raw materials including 2 to 4 parts by weight of white granulated sugar; specifically, it can be 2 parts by weight, 3 parts by weight or 4 parts by weight; or a range value between any two of the above.

[0049] The hot pot-boiled ham sausage of the present invention comprises raw materials including 0.01 to 0.1 parts by weight of monosodium glutamate; specifically, 0.01 parts by weight, 0.02 parts by weight, 0.03 parts by weight, 0.04 parts by weight, 0.04 parts by weight, 0.06 parts by weight, 0.07 parts by weight, 0.08 parts by weight, 0.09 parts by weight or 0.1 parts by weight; or a range value between any two of the above.

[0050] The hot pot-boiled ham sausage of the present invention comprises 0.5 to 1 weight part of spices as raw materials, preferably 0.5 weight part, 0.6 weight part, 0.7 weight part, 0.8 weight part, 0.9 weight part or 1.0 weight part, or a range between any two of the above. The spices include one or more of white pepper powder, nutmeg powder, pepper powder, cumin powder, star anise powder, tsaoko powder, tangerine peel powder or clove powder.

[0051] The hot pot-boiled ham sausage of the present invention comprises raw materials including 30 to 50 parts by weight of water; specifically, it can be 30 parts by weight, 32 parts by weight, 34 parts by weight, 36 parts by weight, 38 parts by weight, 40 parts by weight, 42 parts by weight, 44 parts by weight, 46 parts by weight, 48 parts by weight or 50 parts by weight; or a range value between any two of the above.

[0052] According to the present invention, the hot pot type ham sausage comprises the following raw materials in parts by weight:

[0053] 75-80 parts of lean pork, 3-5 parts of isolated soy protein, 0.3-0.5 parts of compound colloid, 0.2-0.5 parts of additives, 0.4-0.5 parts of nutritional enhancers, 0.5-1 parts of complex phosphates, 10-20 parts of salt water, 3-4 parts of white sugar, 0.08-0.1 parts of MSG, 0.5-1 parts of spices, and 35-50 parts of water.

[0054] According to the water absorption and irreversibility of the colloid, the present invention selects sodium caseinate, curdlan, seaweed gel and the like and mixes with edible alkali to prepare the compound colloid. The compound colloid is added into the hot pot sausage and chopped and mixed, and fully blended with the meat filling and auxiliary materials. The hot sausage is made according to the product processing technology, and the skin is peeled and boiled at 100°C for 15 minutes. The product remains intact after being picked up, and has the elasticity, no breakage and no divergence that the product should have.

[0055] The present invention provides a method for preparing any one of the above-mentioned hot pot-boiled ham sausages, comprising the following steps:

[0056] A) preparing a composite colloid;

[0057] B) preparing minced pork from lean pork; mixing the minced pork with composite phosphate and saline solution, and pickling to obtain pickled pork;

[0058] C) mixing the pickled pork with water, chopping and stirring, adding monosodium glutamate, white sugar, spices, and soy protein isolate, continuing to chop and stir, then adding additives and nutrition enhancers, continuing to chop and stir, then adding composite colloid and water, chopping and stirring, standing, and obtaining ground pork after seasoning and stirring;

[0059] D) Filling and steaming the seasoned and stirred minced pork.

[0060] The method for preparing the hot pot type ham sausage provided by the present invention first prepares a compound colloid. The method for preparing the compound colloid comprises:

[0061] Sodium caseinate, alginate and curdlan are poured into water and chopped and stirred; the chopping speed is 3000-3500 r / min; the chopping time is 2-3 min. A rehydrated colloid containing sodium caseinate, alginate and curdlan in a viscous liquid state is obtained. The gel formed by the composite colloid has thermal irreversibility and synergistic effect, thereby improving the stability of the product during hot pot.

[0062] The raw material ratio of the composite colloid in the present invention has been clearly described above and will not be repeated here.

[0063] Lean pork is made into minced pork; the present invention does not limit the specific operation of making minced pork from lean pork, which is well known to those skilled in the art.

[0064] The minced pork is mixed with composite phosphate and saline, and pickled to obtain pickled pork; the pickling time is 40 to 48 hours, preferably 48 hours; the pickling temperature is 3 to 5°C.

[0065] Mix the marinated pork and water, chop and stir, add monosodium glutamate, white sugar, spices, and soy protein isolate, continue chopping and stirring, then add additives and nutritional enhancers, continue chopping and stirring, then add compound colloid and water, chop and stir, and let stand to obtain seasoned and stirred minced pork;

[0066] In some embodiments of the present invention, the marinated pork is added with purified water and chopped for 1 to 2 minutes, monosodium glutamate, white sugar, spices, and soy protein isolate are added, and the mixture is chopped for 2 to 3 minutes, and then additives and nutritional additives are added, and the mixture is chopped for 1 to 2 minutes, and then the compound colloid and purified water are added, and the mixture is chopped for 2 to 3 minutes, and the mixture is allowed to stand for 9 to 12 minutes.

[0067] Filling the seasoned and stirred minced pork; that is, filling the seasoned and stirred minced pork into sausage casings and tying them with aluminum wire.

[0068] Place the filled hot pot ham sausage into the sterilizer, first cook it at 85-90℃ for 15-20 minutes, then heat it to 105-115℃ and cook it for 15-20 minutes, finally cool it down and dry it, then package it; after passing the inspection, the product is put into storage.

[0069] The present invention creatively selects sodium caseinate, curdlan, alginate and the like in the colloid ratio for compounding with edible alkali to obtain the compound colloid, which breaks through the traditional selection of additives. The colloid is characterized in that it has strong water absorption and irreversibility, and after application, the boiling time of ham sausage can be increased to 15 minutes.

[0070] The invention adds a chopping and mixing step to the minced meat, and the colloid ingredients and other food additives are added in the process of chopping and mixing the minced meat, so that the colloid and the minced meat are mixed more evenly, and the ham sausage has better elasticity and is more resistant to cooking.

[0071] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0072] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0073] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0074] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0075] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0076] In order to further illustrate the present invention, a hot pot-boiled ham sausage and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0077] One portion in the examples and comparative examples of the present invention may be 1 g.

[0078] Embodiment 1:

[0079] 1. Colloid compounding: The compound colloid includes sodium caseinate, alginate and curdlan in a ratio of 40:25:40. The compound colloid containing sodium caseinate, alginate and curdlan is poured into 40 times the weight of water and chopped at a chopping speed of 3500 rpm for 3 minutes to obtain a rehydrated colloid containing sodium caseinate, alginate and curdlan in a viscous liquid state.

[0080] 2. Raw material preparation: The raw materials include 80 parts of fine lean pork, 4 parts of soy protein isolate, 0.3 parts of compound colloid, 0.4 parts of additives, 0.5 parts of nutritional enhancers, 0.8 parts of compound phosphate, 15 parts of salt water, 4 parts of white sugar, 0.08 parts of monosodium glutamate, 1 part of spices, and 40 parts of purified water;

[0081] 3. Marinating: Add compound phosphate and salt water to the minced pork and mix well. Marinating for 48 hours at a marinating temperature of 5°C.

[0082] 4. Chopping: Put the marinated pork into a chopper, add purified water and chop for 2 minutes, then add monosodium glutamate, white sugar, spices, and soy protein isolate, continue chopping for 3 minutes, then add additives and nutritional additives, continue chopping for 2 minutes, then add rehydrated colloid and purified water, chop for 3 minutes, and let stand for 12 minutes;

[0083] 5. Filling: Stir the seasoned minced pork into the casing and tie it with aluminum wire;

[0084] 6. Steaming and sterilization: Place the filled hot pot ham sausage into the sterilizer, first steam at 90℃ for 20 minutes, then heat to 110℃ and steam for 15 minutes, finally cool and dry, and then package;

[0085] 7. Inspection and warehousing: Products are put into storage after passing the inspection.

[0086] Product effect data: Among the texture indicators of the product, the hardness can reach 280.25±0.09g, the elasticity can reach 0.6±0.02, and the shear force can reach 210.56±0.25g, showing a good taste. The product was tested for boiling resistance and can remain intact for 17 minutes under 100℃ boiling conditions, and still has the product's unique elasticity.

[0087] Embodiment 2:

[0088] 1. Colloid compounding: The compound colloid includes sodium caseinate, alginate and curdlan in a ratio of 35:30:30. The compound colloid containing sodium caseinate, alginate and curdlan is poured into 35 times the weight of water for chopping and stirring at a chopping speed of 3200 rpm for 2.5 minutes to obtain a rehydrated colloid containing sodium caseinate, alginate and curdlan in a viscous liquid state.

[0089] 2. Raw material preparation: The raw materials include 75 parts of fine lean pork, 5 parts of soy protein isolate, 0.4 parts of compound colloid, 0.5 parts of additives, 0.4 parts of nutritional enhancers, 0.5 parts of compound phosphate, 20 parts of salt water, 3 parts of white sugar, 0.1 parts of monosodium glutamate, 1 part of spices, and 40 parts of purified water;

[0090] 3. Marinating: Add compound phosphate and salt water to the minced pork and mix well. Marinating for 48 hours at a marinating temperature of 5°C.

[0091] 4. Chopping: Put the marinated pork into a chopper, add purified water and chop for 1.5 minutes, then add monosodium glutamate, white sugar, spices, and soy protein isolate, continue chopping for 3 minutes, then add additives and nutritional additives, continue chopping for 2 minutes, then add rehydrated colloid and purified water, chop for 3 minutes, and let stand for 10 minutes;

[0092] 5. Filling: Stir the seasoned minced pork into the casing and tie it with aluminum wire;

[0093] 6. Steaming and sterilization: Place the filled hot pot ham sausage into the sterilizer, first steam at 90℃ for 20 minutes, then heat to 105℃ and steam for 20 minutes, finally cool and dry, and then package;

[0094] 7. Inspection and warehousing: Products are put into storage after passing the inspection.

[0095] Product effect data: Among the texture indicators of the product, the hardness can reach 270.85±0.66g, the elasticity can reach 0.7±0.01, and the shear force can reach 215.23±0.05g, showing a good taste. The product was tested for boiling resistance and can remain intact for 18 minutes under 100℃ boiling conditions, and still has the product's unique elasticity.

[0096] Embodiment 3:

[0097] 1. Colloid compounding: The compound colloid includes sodium caseinate, alginate and curdlan in a ratio of 45:20:45. The compound colloid containing sodium caseinate, alginate and curdlan is poured into 35 times the weight of water and chopped at a chopping speed of 3500 rpm for 2 minutes to obtain a rehydrated colloid containing sodium caseinate, alginate and curdlan in a viscous liquid state.

[0098] 2. Raw material preparation: The raw materials include 75 parts of fine lean pork, 3 parts of soy protein isolate, 0.5 parts of compound colloid, 0.2 parts of additives, 0.4 parts of nutritional enhancers, 1 part of compound phosphate, 10 parts of salt water, 4 parts of white sugar, 0.1 parts of monosodium glutamate, 0.5 parts of spices, and 35 parts of purified water;

[0099] 3. Marinating: Add compound phosphate and salt water to the minced pork and mix well. Marinating for 48 hours at a marinating temperature of 4°C.

[0100] 4. Chopping: Put the marinated pork into a chopper, add purified water and chop for 1.5 minutes, then add monosodium glutamate, white sugar, spices, and soy protein isolate, continue chopping for 3 minutes, then add additives and nutritional additives, continue chopping for 1.5 minutes, then add rehydrated colloid and purified water, chop for 3 minutes, and let stand for 9 minutes;

[0101] 5. Filling: Stir the seasoned minced pork into the casing and tie it with aluminum wire;

[0102] 6. Steaming and sterilization: Place the filled hot pot ham sausage into the sterilizer, first steam at 90℃ for 15 minutes, then heat to 115℃ and steam for 15 minutes, finally cool and dry, and then package;

[0103] 7. Inspection and warehousing: Products are put into storage after passing the inspection.

[0104] Product effect data: Among the texture indicators of the product, the hardness can reach 260.22±0.11g, the elasticity can reach 0.75±0.03, and the shear force can reach 208.65±0.28g, showing a good taste. The product was tested for boiling resistance and can remain intact for 16 minutes under 100℃ boiling conditions, and still has the product's unique elasticity.

[0105] At the same time, according to the compounding setting comparison of the present invention, such as replacing the colloid with the colloid comparison mentioned in the comparative document, etc.;

[0106] Comparative Example 1

[0107] In colloid compounding, carrageenan is used instead of curdlan.

[0108] The rest is the same as in Example 1.

[0109] Product effect data: The texture indicators of the product are hardness 270.56±0.66g, elasticity 0.5±0.04, and shear force 224.25±0.21g, showing a poor taste. The product is tested for boiling resistance and can remain intact for 10 minutes under 100℃ boiling conditions.

[0110] Comparative Example 2

[0111] In colloid compounding, carrageenan is used instead of alginate.

[0112] The rest is the same as in Example 1.

[0113] Product effect data: The texture indicators of the product are hardness 268.36±0.25g, elasticity 0.4±0.06, and shear force 204.65±0.58g, showing a poor taste. The product is tested for boiling resistance and can remain intact for 8 minutes under 100°C boiling conditions.

[0114] Comparative Example 3

[0115] In the colloid compounding, the use of curdlan is cancelled. (The total amount of colloid remains unchanged, and sodium caseinate and alginate are increased synchronously according to the original ratio) According to the original ratio, curdlan is not added, for example: sodium caseinate, alginate, curdlan, the ratio is 40:25:40, and it becomes sodium caseinate, alginate, the ratio is 40:25; the original use is 0.4 parts, according to the adjusted ratio, it is still 0.4 parts (equivalent to the same increase in sodium caseinate and alginate).

[0116] The rest is the same as in Example 1.

[0117] Product effect data: The texture indicators of the product are hardness 300.12±0.65g, elasticity 0.2±0.09, and shear force 288.55±0.36g, showing a poor taste. The product is tested for boiling resistance and can remain intact for 3 minutes under 100°C boiling conditions.

[0118] Comparative Example 4

[0119] In colloid compounding, eliminate the use of alginate.

[0120] The rest is the same as in Example 1.

[0121] Product effect data: The texture indicators of the product are hardness 315.25±0.25g, elasticity 0.22±0.06, and shear force 275.36±0.22g, showing a poor taste. The product is tested for boiling resistance and can remain intact for 2.5 minutes under 100°C boiling conditions.

[0122] The above effect data show that curdlan and alginate have a strong synergistic effect. Using only one of them will increase the hardness of the product and reduce its elasticity. During the boiling process at 100℃, it is easy to cause the product to disperse, break, and become not resistant to boiling.

[0123] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A hot pot type ham sausage, characterized in that: The invention comprises the following raw materials in parts by weight: 60-80 parts of lean pork, 2-5 parts of isolated soy protein, 0.2-0.5 parts of compound colloid, 0.1-0.5 parts of additives, 0.1-0.5 parts of nutritional enhancers, 0.5-1 parts of composite phosphates, 10-20 parts of salt water, 2-4 parts of white sugar, 0.01-0.1 parts of monosodium glutamate, 0.5-1 parts of spices, and 30-50 parts of water; the compound colloid includes sodium caseinate, alginate and curdlan.

2. The hot pot-boiled ham sausage according to claim 1, characterized in that: The hot pot type ham sausage comprises the following raw materials in parts by weight: 75-80 parts of lean pork, 3-5 parts of isolated soy protein, 0.3-0.5 parts of compound colloid, 0.2-0.5 parts of additives, 0.4-0.5 parts of nutritional enhancers, 0.5-1 parts of complex phosphates, 10-20 parts of salt water, 3-4 parts of white sugar, 0.08-0.1 parts of MSG, 0.5-1 parts of spices, and 35-50 parts of water.

3. The hot pot-boiled ham sausage according to claim 1, characterized in that: The mass ratio of the sodium caseinate, alginate and curdlan is 35-45:20-30:25-45.

4. The hot pot-boiled ham sausage according to claim 1, characterized in that: The preparation method of the composite colloid comprises: Sodium caseinate, alginate and curdlan are poured into water and chopped and stirred; the chopping speed is 3000-3500 r / min; the chopping time is 2-3 min.

5. The hot pot-boiled ham sausage according to claim 1, characterized in that: The additives include one or more of sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium D-isoascorbate, acetylated distarch phosphate or edible flavors; the nutritional enhancer includes DHA or calcium carbonate.

6. A method for preparing hot pot-boiled ham sausage according to any one of claims 1 to 5, characterized in that: The steps include: A) preparing a composite colloid; B) preparing minced pork from lean pork; mixing the minced pork with composite phosphate and saline solution, and pickling to obtain pickled pork; C) mixing the pickled pork with water, chopping and stirring, adding monosodium glutamate, white sugar, spices, and soy protein isolate, continuing to chop and stir, then adding additives and nutrition enhancers, continuing to chop and stir, then adding composite colloid and water, chopping and stirring, standing, and obtaining ground pork after seasoning and stirring; D) Fill and steam the seasoned and stirred minced pork.

7. The preparation method according to claim 6, characterized in that: The preparation method of the composite colloid comprises: Sodium caseinate, alginate and curdlan are poured into water and chopped and stirred; the chopping speed is 3000-3500 r / min; the chopping time is 2-3 min.

8. The preparation method according to claim 6, characterized in that: Step B) The pickling time is 40 to 48 hours; the pickling temperature is 3 to 5°C.

9. The preparation method according to claim 6, characterized in that: Step C) comprises: Add purified water to the marinated pork and chop for 1 to 2 minutes. Add MSG, white sugar, spices, and soy protein isolate, continue chopping for 2 to 3 minutes. Add additives and nutritional additives, continue chopping for 1 to 2 minutes. Add compound colloid and purified water, chop for 2 to 3 minutes, and let stand for 9 to 12 minutes.

10. The preparation method according to claim 6, characterized in that: Step D) the steaming comprises: first steaming at 85-90° C. for 15-20 minutes, then heating to 105-115° C. and steaming for 15-20 minutes.