CN101467702A - Assorted ham sausage and production method - Google Patents
Assorted ham sausage and production method Download PDFInfo
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- CN101467702A CN101467702A CNA2007100604181A CN200710060418A CN101467702A CN 101467702 A CN101467702 A CN 101467702A CN A2007100604181 A CNA2007100604181 A CN A2007100604181A CN 200710060418 A CN200710060418 A CN 200710060418A CN 101467702 A CN101467702 A CN 101467702A
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Abstract
The invention provides a preparation method for assorted jam, which consists of 35-55 parts of animal meat, 30-45 parts of bean product, 10-20 parts of vegetable, 8-15 parts of dried food, 5-10 parts of dried nuts and 3-5 parts of flavoring and is prepared by the steps of selecting materials, washing, blending, clystering, steaming to be prepared into finished product, packing and storing. The product has the advantages of scientific prescription, reasonable matching of meat and vegetables, rich nutrient contents, good taste, high nutritious value, unique taste when eating, easy digestion and diversified varieties and colors, which is a high-protein, low-fat and multifiber plant food suitable for all ages and various occasions such as home, hotel, restaurant, tour, leisure, picnic, etc.
Description
Technical field
The present invention relates to a kind of ham sausage, relate in particular to a kind of assorted ham sausage and preparation method.
Background technology
At present, the producer that produces ham sausage is a lot, all is to be primary raw material with meat, though it is good to have mouthfeel, people like the advantage of food, and animal tallow content is many, and taste is single, cost cost height.Along with the raising of people's living standard, low albumen, high fat kind food consumption amount are reducing gradually, and be more and more many to high protein, low fat, multifilament plant food demand.
Summary of the invention
Main purpose of the present invention is to solve the deficiency of above-mentioned ham sausage, provides a kind of in a great variety, the assorted ham sausage and the preparation method of high protein, low fat, multifilament plant food.
The technical solution adopted for the present invention to solve the technical problems is:
Form by animal flesh 35-55 part, bean product 30-45 part, vegetables 10-20 part, drysaltery 8-15 part, dried nut 5-10 part, flavoring 3-5 part.
Animal meat is selected pig for use, ox, sheep, rabbit, in the chicken at least a more than, bean product are selected smoked bean curd for use, the bean curd silk, ripe gluten, skin of beancurd, in the bean curd stick at least a more than, vegetables are selected the tender tips of bamboo shoot for use, lotus root, celery, broccoli, cauliflower, in the carrot at least a more than, drysaltery is selected mushroom for use, dried mushroom, white fungus, in the auricularia auriculajudae at least a more than, dried nut is selected pine nut for use, gingko, walnut kernel, chestnut, in the peanut at least a more than, flavoring is selected salt for use, sucrose, chilli powder, anistree, white pepper, Chinese prickly ash, cloves, fennel seeds, fructus amomi, in the galangal at least a more than, modulate saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, bright saline taste, fragrant pungent.
Various materials select materials, clean, puddle, bowel lavage, boiling make finished product, the packing warehouse-in.
Animal flesh 35-55 part, bean product 30-45 part, vegetables 10-20 part, drysaltery 8-15 part, dried nut 5-10 part, flavoring 3-5 part, animal meat is selected pig for use, ox, sheep, rabbit, in the chicken at least a more than, bean product are selected smoked bean curd for use, the bean curd silk, ripe gluten, skin of beancurd, in the bean curd stick at least a more than, vegetables are selected the tender tips of bamboo shoot for use, lotus root, celery, broccoli, cauliflower, in the carrot at least a more than, drysaltery is selected mushroom for use, dried mushroom, white fungus, in the auricularia auriculajudae at least a more than, dried nut is selected pine nut for use, gingko, walnut kernel, chestnut, in the peanut at least a more than, flavoring is selected salt for use, sucrose, chilli powder, anistree, white pepper, Chinese prickly ash, cloves, fennel seeds, fructus amomi, in the galangal at least a more than.
Animal flesh is removed manadesma, clean, control clean watery blood, cut and mix meat gruel.Bean product are cleaned, and the control water purification is cut into particle.Vegetables are cleaned, and the control water purification is cut into particle.Dried nut is removed shell, impurity elimination, fragmentation.The drysaltery impurity elimination, to clean, bubble is sent out, and is cut into particle.
In proportion the animal flesh, bean product, vegetables, drysaltery, the dried nut that process are put into container, and add flavoring and an amount of water, modulate at least a taste in saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, bright saline taste, the fragrant pungent.
Bowel lavage, ligation, boiling, extension dries in the air, the packing warehouse-in.
The present invention is assorted ham sausage and preparation method.Scientific formulation, the meat and vegetables collocation rationally, nutrition is abundant, have mouthfeel good, be of high nutritive value eating mouth feel uniqueness, easily digestion, variety design is various, belong to high protein, low fat, multifilament plant food, sutable for men, women, and children, it is edible to be fit to multiple occasions such as family, hotel, restaurant, tourism, leisure, outing picnic.
Below in conjunction with embodiment to the detailed description of the invention.
The specific embodiment
Embodiment 1 (high dose by weight every part in 1kg)
Form by animal flesh 55kg, bean product 45kg, vegetables 20kg, drysaltery 15kg, dried nut 10kg, flavoring 5kg.
Embodiment 2 (low dosage by weight every part in 1kg)
Form by animal flesh 35kg, bean product 30kg, vegetables 10kg, drysaltery 8kg, dried nut 5kg, flavoring 3kg.
Embodiment 3 (median dose by weight every part in 1kg)
Form by animal flesh 35-55kg, bean product 30-45kg, vegetables 10-20kg, drysaltery 8-15kg, dried nut 5-10kg, flavoring 3-5kg.
Embodiment 4
Animal meat is selected pig for use, ox, sheep, rabbit, in the chicken at least a more than, bean product are selected smoked bean curd for use, the bean curd silk, ripe gluten, skin of beancurd, in the bean curd stick at least a more than, vegetables are selected the tender tips of bamboo shoot for use, lotus root, celery, broccoli, cauliflower, in the carrot at least a more than, drysaltery is selected mushroom for use, dried mushroom, white fungus, in the auricularia auriculajudae at least a more than, dried nut is selected pine nut for use, gingko, walnut kernel, chestnut, in the peanut at least a more than, flavoring is selected salt for use, sucrose, chilli powder, anistree, white pepper, Chinese prickly ash, cloves, fennel seeds, fructus amomi, in the galangal at least a more than, modulate saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, bright saline taste, fragrant pungent.
Various materials select materials, clean, puddle, bowel lavage, boiling make finished product, the packing warehouse-in.
Embodiment 5
Animal flesh 35-55 part, bean product 30-45 part, vegetables 10-20 part, drysaltery 8-15 part, dried nut 5-10 part, flavoring 3-5 part, animal meat is selected pig for use, ox, sheep, rabbit, in the chicken at least a more than, bean product are selected smoked bean curd for use, the bean curd silk, ripe gluten, skin of beancurd, in the bean curd stick at least a more than, vegetables are selected the tender tips of bamboo shoot for use, lotus root, celery, broccoli, cauliflower, in the carrot at least a more than, drysaltery is selected mushroom for use, dried mushroom, white fungus, in the auricularia auriculajudae at least a more than, dried nut is selected pine nut for use, gingko, walnut kernel, chestnut, in the peanut at least a more than, flavoring is selected salt for use, sucrose, chilli powder, anistree, white pepper, Chinese prickly ash, cloves, fennel seeds, fructus amomi, in the galangal at least a more than.
Animal flesh is removed manadesma, clean, control clean watery blood, cut and mix meat gruel.Bean product are cleaned, and the control water purification is cut into particle.Vegetables are cleaned, and the control water purification is cut into particle.Dried nut is removed shell, impurity elimination, fragmentation.The drysaltery impurity elimination, to clean, bubble is sent out, and is cut into particle.
In proportion the animal flesh, bean product, vegetables, drysaltery, the dried nut that process are put into container, and add flavoring and an amount of water, modulate at least a taste in saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, bright saline taste, the fragrant pungent.Bowel lavage, ligation, boiling, extension dries in the air, the packing warehouse-in.
Claims (2)
1, a kind of assorted ham sausage is characterized in that being made up of animal flesh 35-55 part, bean product 30-45 part, vegetables 10-20 part, drysaltery 8-15 part, dried nut 5-10 part, flavoring 3-5 part; Animal meat is selected pig for use, ox, sheep, rabbit, in the chicken at least a more than, bean product are selected smoked bean curd for use, the bean curd silk, ripe gluten, skin of beancurd, in the bean curd stick at least a more than, vegetables are selected the tender tips of bamboo shoot for use, lotus root, celery, broccoli, cauliflower, in the carrot at least a more than, drysaltery is selected mushroom for use, dried mushroom, white fungus, in the auricularia auriculajudae at least a more than, dried nut is selected pine nut for use, gingko, walnut kernel, chestnut, in the peanut at least a more than, flavoring is selected salt for use, sucrose, chilli powder, anistree, white pepper, Chinese prickly ash, cloves, fennel seeds, fructus amomi, in the galangal at least a more than, modulate saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, bright saline taste, fragrant pungent; Various materials select materials, clean, puddle, bowel lavage, boiling make finished product, the packing warehouse-in.
The preparation method of 2 one kinds of assorted vegetable protein ham sausage, it is characterized in that animal flesh 35-55 part, bean product 30-45 part, vegetables 10-20 part, drysaltery 8-15 part, dried nut 5-10 part, flavoring 3-5 part, animal meat is selected pig for use, ox, sheep, rabbit, in the chicken at least a more than, bean product are selected smoked bean curd for use, the bean curd silk, ripe gluten, skin of beancurd, in the bean curd stick at least a more than, vegetables are selected the tender tips of bamboo shoot for use, lotus root, celery, broccoli, cauliflower, in the carrot at least a more than, drysaltery is selected mushroom for use, dried mushroom, white fungus, in the auricularia auriculajudae at least a more than, dried nut is selected pine nut for use, gingko, walnut kernel, chestnut, in the peanut at least a more than, flavoring is selected salt for use, sucrose, chilli powder, anistree, white pepper, Chinese prickly ash, cloves, fennel seeds, fructus amomi, in the galangal at least a more than; Animal flesh is removed manadesma, clean, control clean watery blood, cut and mix meat gruel; Bean product are cleaned, and the control water purification is cut into particle; Vegetables are cleaned, and the control water purification is cut into particle; Dried nut is removed shell, impurity elimination, fragmentation; The drysaltery impurity elimination, to clean, bubble is sent out, and is cut into particle; In proportion the animal flesh, bean product, vegetables, drysaltery, the dried nut that process are put into container, and add flavoring and an amount of water, modulate at least a taste in saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, bright saline taste, the fragrant pungent; Bowel lavage, ligation, boiling, extension dries in the air, the packing warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100604181A CN101467702A (en) | 2007-12-28 | 2007-12-28 | Assorted ham sausage and production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100604181A CN101467702A (en) | 2007-12-28 | 2007-12-28 | Assorted ham sausage and production method |
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| CN101467702A true CN101467702A (en) | 2009-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100604181A Pending CN101467702A (en) | 2007-12-28 | 2007-12-28 | Assorted ham sausage and production method |
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| CN (1) | CN101467702A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356887A (en) * | 2011-10-11 | 2012-02-22 | 徐州工程学院 | Shiitake and duck meat compositing sausage and producing method |
| RU2471385C2 (en) * | 2011-04-13 | 2013-01-10 | Федеральное Государственное Образовательное Учреждение Высшего Профессионального Образования "Саратовский Государственный Аграрный Университет Имени Н.И. Вавилова" | Method for production of meat-and-vegetal preserves of mutton with garbanzo and such meat-and-vegetal preserves of mutton with garbanzo |
| CN103222646A (en) * | 2013-03-28 | 2013-07-31 | 陆开云 | Ham containing fructus cannabis and preparation method thereof |
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN103719909A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Black fungus walnut ham |
| CN103734761A (en) * | 2013-12-26 | 2014-04-23 | 安徽宝迪肉类食品有限公司 | Delicious carotene-rich Chinese pork knuckle and making method for same |
| CN103734771A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Chinese chestnut and duck meat sausage and manufacturing method thereof |
| CN103750353A (en) * | 2013-12-14 | 2014-04-30 | 山东惠发食品股份有限公司 | Chestnut sausage and processing method thereof |
| RU2519416C1 (en) * | 2013-08-27 | 2014-06-10 | Олег Иванович Квасенков | "dietary" preserved salad production method |
| CN103859442A (en) * | 2014-03-12 | 2014-06-18 | 沈阳师范大学 | Multi-mushroom composite filling sausage and production method |
| CN104026225A (en) * | 2014-05-27 | 2014-09-10 | 赵栓计 | High-protein nutritious sausage and preparation method thereof |
| CN104172256A (en) * | 2014-08-05 | 2014-12-03 | 袁春新 | Lotus root ham sausage |
| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN104705690A (en) * | 2015-04-02 | 2015-06-17 | 欧卉 | Edible sausage and preparation method thereof |
| CN104738681A (en) * | 2015-03-11 | 2015-07-01 | 江苏大学 | Processing method of series flavor ham sausages |
| CN106387691A (en) * | 2016-09-17 | 2017-02-15 | 天津替代医学科技股份有限公司 | Ham sausages having health-care function and making method of ham sausages |
-
2007
- 2007-12-28 CN CNA2007100604181A patent/CN101467702A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2471385C2 (en) * | 2011-04-13 | 2013-01-10 | Федеральное Государственное Образовательное Учреждение Высшего Профессионального Образования "Саратовский Государственный Аграрный Университет Имени Н.И. Вавилова" | Method for production of meat-and-vegetal preserves of mutton with garbanzo and such meat-and-vegetal preserves of mutton with garbanzo |
| CN102356887A (en) * | 2011-10-11 | 2012-02-22 | 徐州工程学院 | Shiitake and duck meat compositing sausage and producing method |
| CN102356887B (en) * | 2011-10-11 | 2013-02-13 | 徐州工程学院 | Shiitake and duck meat compositing sausage and producing method |
| CN103222646A (en) * | 2013-03-28 | 2013-07-31 | 陆开云 | Ham containing fructus cannabis and preparation method thereof |
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| RU2519416C1 (en) * | 2013-08-27 | 2014-06-10 | Олег Иванович Квасенков | "dietary" preserved salad production method |
| CN103750353A (en) * | 2013-12-14 | 2014-04-30 | 山东惠发食品股份有限公司 | Chestnut sausage and processing method thereof |
| CN103734771A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Chinese chestnut and duck meat sausage and manufacturing method thereof |
| CN103719909A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Black fungus walnut ham |
| CN103734761A (en) * | 2013-12-26 | 2014-04-23 | 安徽宝迪肉类食品有限公司 | Delicious carotene-rich Chinese pork knuckle and making method for same |
| CN103859442A (en) * | 2014-03-12 | 2014-06-18 | 沈阳师范大学 | Multi-mushroom composite filling sausage and production method |
| CN103859442B (en) * | 2014-03-12 | 2015-10-28 | 沈阳师范大学 | One kind of multiple mushroom compound filling sausage and production methods |
| CN104026225A (en) * | 2014-05-27 | 2014-09-10 | 赵栓计 | High-protein nutritious sausage and preparation method thereof |
| CN104172256A (en) * | 2014-08-05 | 2014-12-03 | 袁春新 | Lotus root ham sausage |
| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN104738681A (en) * | 2015-03-11 | 2015-07-01 | 江苏大学 | Processing method of series flavor ham sausages |
| CN104705690A (en) * | 2015-04-02 | 2015-06-17 | 欧卉 | Edible sausage and preparation method thereof |
| CN106387691A (en) * | 2016-09-17 | 2017-02-15 | 天津替代医学科技股份有限公司 | Ham sausages having health-care function and making method of ham sausages |
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Open date: 20090701 |