CN101756257B - Western ham containing marine bios and production method thereof - Google Patents
Western ham containing marine bios and production method thereof Download PDFInfo
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- CN101756257B CN101756257B CN2008102384212A CN200810238421A CN101756257B CN 101756257 B CN101756257 B CN 101756257B CN 2008102384212 A CN2008102384212 A CN 2008102384212A CN 200810238421 A CN200810238421 A CN 200810238421A CN 101756257 B CN101756257 B CN 101756257B
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Abstract
The invention provides a western ham containing marine bios and a production method thereof, which can solve the defect that western ham containing marine bios does not exist on the current sausage market. The technical scheme is as follows: the western ham comprises the marine bios, livestock meat and seasoning, the marine bios is 0.001 percent to 10 percent by weight, the livestock meat is 1 percent to 98 percent by weight, the seasoning is 1 percent to 20 percent by weight, and the balance is water. Chitosan is integrated with the conventional western ham to develop the weight-reducing bios western ham, consequently, while the ham maintains the original taste and textural characteristics of the conventional western ham, the nutritive value and functional nutrition of the ham are increased, defects brought about by the eaten conventional western ham are overcome, and therefore the ham can satisfy the need of modern people on the desired healthy nutritive diet, and has a broad prospect.
Description
Technical field
The invention belongs to field of food, relate in particular to a kind of plain Western-style ham of marine life and preparation method thereof that contains.
Background technology
Chitin has another name called chitin, chitin, chemical name (1,4)-2-acetylaminohydroxyphenylarsonic acid 2-deoxidation-callose.Be present in the ocean arthropod in a large number, among the crust like shrimp, crab, also be present in the cell membrane of mushroom, insects, alga cells film and higher plant, it is extremely extensive to distribute.Chitin is only second to cellulose in the annual biosynthesis amount of nature, is second largest renewable resource on the earth.Shitosan is called chitosan, crust amine again, is to obtain through the chitin acetyl that takes off to a certain degree, and chemical name is (1,4)-2-amino-2-deoxidation-β-D glucan.The structural formula of shitosan is following:
Shitosan has many special functions, is called as the 6th biogen, has the cholesterol that reduces in liver and the serum; Increase immunity, strengthen the ability of resisting disease, suppress the generation of adult diseases; Strengthen the liver function; Prevent and treat gout (the too much disease of uric acid), gastric ulcer, the content of micro-Fe in the control agent, a large amount of in the oligopolymerization chitosan glycan molecule-NH
2With the existence of-strong polar group of OH, the water-soluble of chitosan oligomer greatly taken on a new look, also make it have good moisture-absorbing moisture-keeping function, and have natural antibacterial and bacteriostasis.Meat product has abundant nutrition, and fat and the minerals and vitamins of the high-quality egg of needed by human body from matter, different quality can be provided, and poultry meat fattiness is stearic acid, palmitic acid and triglycerides; The fat of Excessive Intake tends to cause obesity, and shitosan not only has the physiological action of general dietary fiber, promotes the colon function; Keep the normal contents of lipid in the serum, the physiological reaction that the reduction post-prandial glucose causes, appetite-suppressing, absorption of bile acid or the like, and also the unhindered amina key that it carries has very strong polarity; Can strong adsorption reaction take place with anion group (like the carboxyl in the aliphatic acid), shitosan forms a kind of shitosan soap with after aliphatic acid in the meat combines; Has good oleophylic performance; Therefore but the lipid in the shitosan soap strong adsorption body comprises natural glyceric acid three ester, fatty acid ester, cholesterol or the like, and the lipid major part that is combined will be drained; No longer utilized in the body, reached the purpose of indirect weight-reducing.In addition, shitosan forms gel with the hydrochloric acid in gastric juice effect under one's belt, in intestines, can keep gel state not decompose, and has the effect of absorbing fats, cholesterol, bile.Absorption back fat, cholesterol, bile and chitosan gel rubber excrete with ight soil, thereby have reduced body to fat, absorption of cholesterol.
At present do not see the report that shitosan is used to prepare Western-style ham as yet, a kind of chitosan-containing Western-style ham is not arranged on the market yet.
Summary of the invention
The invention provides a kind of plain Western-style ham of marine life and preparation method thereof that contains, it can remedy the deficiency that does not contain the plain Western-style ham of marine life on the existing sausage market.
For solving the problems of the technologies described above, the present invention adopts following technical proposals,
A kind of plain Western-style ham of marine life that contains; Comprise marine life element, livestock and poultry meat and auxiliary and condiment, the plain percetage by weight of said marine life is 0.001-10%, and the percetage by weight of livestock and poultry meat is 1-98%; The percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
The above-mentioned Western-style ham percentage composition of preferably filling a prescription is: the plain percetage by weight of said marine life is 0.1-8%, and the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
The preferred prescription percentage composition of above-mentioned Western-style ham is: the plain percetage by weight of said marine life is 2-5%, and the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
Described marine life is plain to be the shitosan that crab, shrimp and/or mantis shrimp shell make.
Said shitosan is the biological enzymolysis or the biochemical degradation aqueous solution, and molecular weight is less than 10,000 dalton.
Described livestock and poultry meat is one or more in pork, beef, mutton, chicken, duck, donkey meat, horseflesh, the rabbit meat.
Described auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and said conventional edible flavouring is one or more in sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice;
Said edible adjuvant is one or more in starch, soybean protein, marine alga, vegetables, fruit, composite phosphate, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, the calcium citrate.
A kind of preparation method who contains the plain Western-style ham of marine life during preparation, gets freezing livestock and poultry meat, thaws naturally, and the back that thaws is twisted into the 6-10mm fritter with meat grinder, will twist good meat again and put into mixer; Add shitosan, add auxiliary and condiment, frozen water stirs with mixer, stirs the back and requires the material filling even, thickness; No bulk is not stirred out the material filling, and color is normal, and the material temperature is less than 10 ℃, and the stirring back is quiet to salt can down 4-24 hour; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
The interpolation of natrium nitrosum and pigment is carried out according to national standard.
Said mixer mixing time is 20-40 minute.
Compared with prior art, the present invention has the following advantages and good effect:
The plain Western-style ham of marine life that contains provided by the invention; Marine life is plain to be the shitosan that crab, shrimp and mantis shrimp shell make; Shitosan combined with traditional Western-style ham to develop have functional weight reducing life Western-style ham; When keeping the original flavor taste of traditional Western-style ham itself, matter structure characteristic, improve nutritive value and function nutrition property, overcome the defective that the Western-style meat ham of edible tradition is brought; Meet the requirement of the health-nutrition diet that the modern pursues, have broad prospects.
The specific embodiment
Below in conjunction with examples of implementation the present invention is made further detailed description.
A kind of plain Western-style ham of marine life that contains; Comprise marine life element, livestock and poultry meat and auxiliary and condiment, the plain percetage by weight of said marine life is 0.001-10%, and the percetage by weight of livestock and poultry meat is 1-98%; The percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
Embodiment 1
During preparation, get freezing pork 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃; Humidity 70%-80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2 ℃-2 ℃; It is excessive or not enough to prevent to thaw, and raw meat is put into meat grinder, finally cuts into the particle of 8mm size; Require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg again, the shitosan 0.8kg that molecular weight makes less than 10000 daltonian crabs and shrimp, garlic 1kg, vegetable protein 2.4kg, salt 2.6kg; White granulated sugar 1.2kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.6kg; C-1 composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 55kg stirred 30 minutes with mixing machine, required the material filling even behind the mix; Thickness, no bulk is not stirred out the material filling, and color is normal, and material is warm less than 10 ℃, can behind quiet the salting down 24 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 149.6kg.
Wherein, the interpolation of natrium nitrosum and pigment is carried out according to national standard.
The pork percetage by weight is 66.8% in this instance, and the percetage by weight of shitosan is 0.53%, and the percetage by weight of auxiliary and condiment is 11.8%, and all the other are water.
The above-mentioned Western-style ham percentage composition of preferably filling a prescription is: the plain percetage by weight of said marine life is 0.1-8%, and the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
Embodiment 2
During preparation, get freezing mutton 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃; Humidity 70%-80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2 ℃-2 ℃; It is excessive or not enough to prevent to thaw, and raw meat is put into meat grinder, finally cuts into the particle of 8mm size; Require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 7.8kg again, the shitosan 2.0kg that molecular weight makes less than 10000 daltonian crabs and shrimp, garlic 1kg, vegetable protein 2.6kg; Salt 2.2kg, white granulated sugar 1.0kg, monosodium glutamate 0.2kg, hydrolyzed vegetable protein 0.6kg, C-1 composite phosphate 1.2kg; Essence and flavoring agent 0.4kg, frozen water 50kg stirred 30 minutes with mixing machine, required the material filling even behind the mix, thickness; No bulk is not stirred out the material filling, and color is normal, and material is warm less than 10 ℃, can behind quiet the salting down 24 hours, hot-working; Cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
Embodiment 3
During preparation, get freezing chicken 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15 ℃-20 ℃; Humidity 70%-80%, the meat temperature requirement on the top layer, back that thaws is less than 10 ℃, central temperature-2 ℃-2 ℃; It is excessive or not enough to prevent to thaw, and raw meat is put into meat grinder, finally cuts into the particle of 8mm size; Require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg again, the shitosan 2.5kg that molecular weight makes less than 10000 daltonian crabs and shrimp, garlic 1kg, vegetable protein 2.2kg; Salt 2.4kg, white granulated sugar 1.1kg, monosodium glutamate 0.3kg, hydrolyzed vegetable protein 0.5kg, C-1 composite phosphate 1.4kg; Essence and flavoring agent 0.3kg, frozen water 54kg stirred 30 minutes with mixing machine, required the material filling even behind the mix, thickness; No bulk is not stirred out the material filling, and color is normal, and material is warm less than 10 ℃, can behind quiet the salting down 24 hours, hot-working; Cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
The preferred prescription percentage composition of above-mentioned Western-style ham is: the plain percetage by weight of said marine life is 2-5%, and the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
Embodiment 4
During preparation, get beef 100kg, put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, adhesion between meat and the meat, the meat temperature is less than 8 ℃.The beef that strand is good is put into mixer, adds starch 8kg again, the shitosan 3.2kg that molecular weight makes less than 10000 daltonian crabs, shrimp and mantis shrimp shell, garlic 1.2kg, vegetable protein 2.5kg, salt 2.6kg; White granulated sugar 1.3kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.5kg; Agar-agar 0.6Kg, C-1 composite phosphate 1.6kg, frozen water 62kg stirred 30 minutes with mixing machine, required the material filling even behind the mix; Thickness, no bulk is not stirred out the material filling, and color is normal, and material is warm less than 10 ℃, can behind quiet the salting down 24 hours; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any professional and technical personnel of being familiar with possibly utilize the technology contents of above-mentioned announcement to change or be modified as the equivalent embodiment of equivalent variations.But everyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and remodeling that above embodiment did, still belong to the protection domain of technical scheme of the present invention according to technical spirit of the present invention.
Claims (4)
1. one kind contains the plain Western-style ham of marine life, it is characterized in that being made up of following component: freezing pork 100kg, starch 8kg, the shitosan 0.8kg that molecular weight makes less than 10000 daltonian crabs and shrimp; Garlic 1kg, vegetable protein 2.4kg, salt 2.6kg, white granulated sugar 1.2kg; Monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.6kg; C-1 composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 55kg;
During preparation, get freezing pork, thaw naturally, the back that thaws is twisted into the 6-10mm fritter with meat grinder, will twist good meat again and put into mixer, adds shitosan; Add auxiliary and condiment, frozen water stirs with mixer, and said mixer mixing time is 20-40 minute, stirs the back and requires the material filling even, thickness; No bulk is not stirred out the material filling, and color is normal, and the material temperature is less than 10 ℃, and the stirring back is quiet to salt can down 4-24 hour; Hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product.
2. one kind contains the plain Western-style ham of marine life, it is characterized in that being made up of following component: freezing mutton 100kg, starch 7.8kg, the shitosan 2.0kg that molecular weight makes less than 10000 daltonian crabs and shrimp; Garlic 1kg, vegetable protein 2.6kg, salt 2.2kg; White granulated sugar 1.0kg, monosodium glutamate 0.2kg, hydrolyzed vegetable protein 0.6kg; C-1 composite phosphate 1.2kg, essence and flavoring agent 0.4kg, frozen water 50kg.
3. one kind contains the plain Western-style ham of marine life, it is characterized in that being made up of following component: freezing chicken 100kg, starch 8kg, the shitosan 2.5kg that molecular weight makes less than 10000 daltonian crabs and shrimp; Garlic 1kg, vegetable protein 2.2kg, salt 2.4kg; White granulated sugar 1.1kg, monosodium glutamate 0.3kg, hydrolyzed vegetable protein 0.5kg; C-1 composite phosphate 1.4kg, essence and flavoring agent 0.3kg, frozen water 54kg.
4. one kind contains the plain Western-style ham of marine life, it is characterized in that being made up of following component: beef 100kg, starch 8kg, the shitosan 3.2kg that molecular weight makes less than 10000 daltonian crabs, shrimp and mantis shrimp shell; Garlic 1.2kg, vegetable protein 2.5kg, salt 2.6kg, white granulated sugar 1.3kg; Monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.5kg; Agar-agar 0.6Kg, C-1 composite phosphate 1.6kg, frozen water 62kg.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008102384212A CN101756257B (en) | 2008-12-16 | 2008-12-16 | Western ham containing marine bios and production method thereof |
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| CN2008102384212A CN101756257B (en) | 2008-12-16 | 2008-12-16 | Western ham containing marine bios and production method thereof |
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| CN101756257A CN101756257A (en) | 2010-06-30 |
| CN101756257B true CN101756257B (en) | 2012-06-27 |
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| CN103462057B (en) * | 2013-08-12 | 2015-06-03 | 宁波大学 | Functional poultry sausage having unique flavor, and preparation method thereof |
| CN103504365B (en) * | 2013-09-07 | 2016-02-10 | 五河县亿家念食品有限公司 | A kind of Yoghourt-shrimp meat sausage |
| CN104187291A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare vermicelli containing mantis shrimp heads and mantis shrimp shells and preparing method thereof |
| CN104187217A (en) * | 2014-07-26 | 2014-12-10 | 胡美君 | Health dumplings with mantis shrimp heads and shells |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
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Address after: 266000 Shandong city of Qingdao Province East Pingdu City Economic Development Zone No. 168 Ring Road Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266109 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bonia Food Co., Ltd. |
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Address after: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266000 168 East Outer Ring Road, Pingdu City Economic Development Zone, Qingdao, Shandong Patentee before: Qingdao Bonia Food Co., Ltd. |
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Effective date of registration: 20211215 Address after: No. 301, Changcheng Road, Chengyang District, Qingdao, Shandong 266109 Patentee after: Qingdao nongbonong Food Technology Co.,Ltd. Address before: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bernia Food Co.,Ltd. |