CN103284197A - Beef ham containing kudzu root powder and preparation method thereof - Google Patents

Abstract

The invention discloses a beef ham containing kudzu root powder, and the beef ham comprises the following raw materials, by weight, 100 to 120 parts of beef, 5 to 7 parts of salt, 1 to 2 parts of nutmegs, 2 to 3 parts of soybean protein isolate, 15 to 20 parts of ice water, 6 to 8 parts of kudzu roots, 4 to 6 parts of pumpkins, 1 to 2 parts of honeysuckle, 1 to 2 parts of rehmannia leaves, 1 to 2 parts of liquorice, 1 to 2 parts of cream, 2 to 3 parts of egg white, 5 to 6 parts of honey, 3 to 4 parts of corn flour, 1 to 2 parts of haw core powder, 1 to 2 parts of grape leaf powder, 0.2 to 0.5 part of monosodium glutamate, 2 to 3 parts of white granulated sugar, 0.03 to 0.05 part of red yeast rice haematochrome, and 0.5 to 1 part of edible sodium carboxymethylcellulose. The ham produced by the invention has characteristics of a crisp and tender mouthfeel, enjoyment of chewing, delicious meat, and hot and savory taste. The added pumpkin has efficacies of detoxification, protecting gastric mucosa, preventing and curing diabetes and the like; the kudzu root has efficacies of regulating internal secretion, removing acne, beautifying and nourishing faces, delaying female menopause, anti-aging, dispelling effects of alcohol, relieving fever and generating body fluids, and preventing and resisting cancers; and the beef ham has good therapeutic effects on hypertension, hyperlipaemia, hyperglycemia. The beef ham of the invention not only satisfies dietary needs of people, but also has high nutrition and health care values; and the beef ham is a brand new snack meat food with high nutrition, thereby promising a wide market.

Description

A kind of beef ham that contains kudzu-vine root powder and preparation method thereof

Technical field

The present invention relates to a kind of ham, relate in particular to a kind of beef ham that contains kudzu-vine root powder and preparation method thereof.

Background technology

The traditional ham mouthfeel is older, meat perfume (or spice) is not dense, do not take into account the pleasure of the senses that looks good, smell good and taste good, continuous development along with the ham sausage industry, improving constantly of consumption demand level, the consumption market is constantly segmented, the ham sausage kind, process technology, packaged form has also had the progress that leaps in recent years, not only developed into chicken by single pork product, ox, sheep etc. are the meat products of raw material, but also at the different consumer groups, developed the product of multiple characteristic, be not reported at present but adopt the medicine food dual purpose plant root of kudzu vine to make the health ham sausage as raw material.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of beef ham that contains kudzu-vine root powder and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of beef ham that contains kudzu-vine root powder, formed by the raw material of following weight parts:

Beef 100-120, salt 5-7, nutmeg 1-2, soybean protein isolate 2-3, frozen water 15-20, root of kudzu vine 6-8, pumpkin 4-6, honeysuckle 1-2, adhesive rehmannia leaf 1-2, Radix Glycyrrhizae 1-2, cream 1-2, the clear 2-3 of egg, honey 5-6, corn flour 3-4, Chinese hawthorn seed powder 1-2, red vine leaves powder 1-2, monosodium glutamate 0.2-0.5, white granulated sugar 2-3, monascorubin 0.03-0.05, edible sodium carboxymethylcellulose 0.5-1.

A kind of preparation method who contains the beef ham of kudzu-vine root powder may further comprise the steps:

(1) beef is handled: select the qualified fresh beef of sanitary inspection for use, clean up, extrude the hematocele in the blood vessel during cleaning, salt on the beef surface brush, carry out salt marsh, carry out going up second time salt after waiting salt to permeate beef substantially after 1-2 days, the consumption of salt be for the first time with half of salt amount, the nutmeg of mixing grinding in the salt on the second time, temperature is 5-10 ℃ during salt marsh, after 2-3 days the surplus salt water in beef surface is removed, it is air-dry to be hung on shady and cool place, and the time is 4-5 days;

(2) pumpkin being removed skin, flesh and seed afterwash, be cut into small pieces, add 5-8 times of clear water of its weight, is 96-100 ℃ of following boiling 30-40 minute in temperature, adds the red vine leaves powder, continues heating 3-5 minute, filters while hot, obtains crushed pumpkin;

(3) with root of kudzu vine section, mix with Radix Glycyrrhizae, honeysuckle, add 6-9 times of clear water boiling 20-30 minute, after again root of kudzu vine taking-up being drained, put into pot, fry to little Jiao with slow fire, take out the back and mix pulverizing with adhesive rehmannia leaf, obtain kudzu-vine root powder;

(4) pickle: the beef after air-dry is cleaned with 40-50 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 8-10mm, add honey, mixing and stirring, dry-salt 1-2 days;

(5) cut and mix: the Minced Beef material that will pickle is put into cutmixer, add crushed pumpkin, kudzu-vine root powder, cut mix 3-5 minute after, add soybean protein isolate, Chinese hawthorn seed powder, corn flour and half frozen water, continue to cut and mix 2-4 minute, add remaining frozen water and remaining raw material again, stir, left standstill 15-20 minute, and obtained meat stuffing;

(6) can: use the bottle placer can to casing above-mentioned meat stuffing, seal, obtain half-finished ham;

(7) boiling: above-mentioned semi-finished product ham is sent into boiling case, at 90-100 ℃ of following boiling 30-40 minute;

(8) refrigeration: the cooling back stores down at 1-4 ℃ fast, obtains containing the beef ham of kudzu-vine root powder.

Compared with prior art, advantage of the present invention is:

The ham mouthfeel that the present invention produces is tender and crisp, be rich in bite, meat perfume (or spice) is full, fragrant peppery good to eat, the pumpkin that adds has detoxifcation, protect gastric mucosa, prevent and treat effect such as diabetes, the root of kudzu vine have regulate endocrine, anti-acne, beautifying face and moistering lotion, delaying female climacteric, anti-ageing, sober up, analgesicly promote the production of body fluid, the effect of cancer-resisting, hypertension, high fat of blood, hyperglycaemia are had good curative effect; Namely satisfying people's dietary requirements, have good healthy nutritive value again, is a kind of brand-new high nutrition leisure meat product, has vast market prospect.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

A kind of beef ham that contains kudzu-vine root powder, formed by the raw material of following weight parts:

Beef 100g, salt 5g, nutmeg 1g, soybean protein isolate 2g, frozen water 15g, root of kudzu vine 6g, pumpkin 4g, honeysuckle 1g, adhesive rehmannia leaf 1g, Radix Glycyrrhizae 1g, cream 1g, the clear 2g of egg, honey 5g, corn flour 3g, Chinese hawthorn seed powder 1g, red vine leaves powder 1g, monosodium glutamate 0.2g, white granulated sugar 2g, monascorubin 0.03g, edible sodium carboxymethylcellulose 0.5g.

A kind of preparation method who contains the beef ham of kudzu-vine root powder may further comprise the steps:

(1) beef is handled: select the qualified fresh beef of sanitary inspection for use, clean up, extrude the hematocele in the blood vessel during cleaning, 3g salt on the beef surface brush carries out salt marsh, carry out going up the second time salt after waiting salt to permeate beef substantially after 1 day, salt on the second time is that 2g salt mixes with the nutmeg of grinding, and temperature is 6 ℃ during salt marsh, after 2 days the surplus salt water in beef surface is removed, it is air-dry to be hung on shady and cool place, and the time is 4 days;

(2) pumpkin being removed skin, flesh and seed afterwash, be cut into small pieces, add 5 times of clear water of its weight, is 96 ℃ of following boilings 30 minutes in temperature, adds the red vine leaves powder, continues heating 3 minutes, filters while hot, obtains crushed pumpkin;

(3) with root of kudzu vine section, mix with Radix Glycyrrhizae, honeysuckle, add 6 times of clear water boilings 20 minutes, after again root of kudzu vine taking-up being drained, put into pot, fry to little Jiao with slow fire, take out the back and mix pulverizing with adhesive rehmannia leaf, obtain kudzu-vine root powder;

(4) pickle: the beef after air-dry is cleaned with 40 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 10mm, add honey, mixing and stirring, dry-salt 1 day;

(5) cut and mix: the Minced Beef material that will pickle is put into cutmixer, add crushed pumpkin, kudzu-vine root powder, cut mix 5 minutes after, add soybean protein isolate, Chinese hawthorn seed powder, corn flour and half frozen water, continue to cut and mix 4 minutes, add remaining frozen water and remaining raw material again, stir, left standstill 15 minutes, and obtained meat stuffing;

(6) can: use the bottle placer can to casing above-mentioned meat stuffing, seal, obtain half-finished ham;

(7) boiling: above-mentioned semi-finished product ham is sent into boiling case, 90 ℃ of following boilings 40 minutes;

(8) refrigeration: the cooling back stores down at 4 ℃ fast, obtains containing the beef ham of kudzu-vine root powder.

Claims (2)

1. beef ham that contains kudzu-vine root powder is characterized in that being made up of the raw material of following weight parts:

Beef 100-120, salt 5-7, nutmeg 1-2, soybean protein isolate 2-3, frozen water 15-20, root of kudzu vine 6-8, pumpkin 4-6, honeysuckle 1-2, adhesive rehmannia leaf 1-2, Radix Glycyrrhizae 1-2, cream 1-2, the clear 2-3 of egg, honey 5-6, corn flour 3-4, Chinese hawthorn seed powder 1-2, red vine leaves powder 1-2, monosodium glutamate 0.2-0.5, white granulated sugar 2-3, monascorubin 0.03-0.05, edible sodium carboxymethylcellulose 0.5-1.

2. preparation method who contains the beef ham of kudzu-vine root powder as claimed in claim 1 is characterized in that may further comprise the steps:

(1) beef is handled: select the qualified fresh beef of sanitary inspection for use, clean up, extrude the hematocele in the blood vessel during cleaning, salt on the beef surface brush, carry out salt marsh, carry out going up second time salt after waiting salt to permeate beef substantially after 1-2 days, the consumption of salt be for the first time with half of salt amount, the nutmeg of mixing grinding in the salt on the second time, temperature is 5-10 ℃ during salt marsh, after 2-3 days the surplus salt water in beef surface is removed, it is air-dry to be hung on shady and cool place, and the time is 4-5 days;

(2) pumpkin being removed skin, flesh and seed afterwash, be cut into small pieces, add 5-8 times of clear water of its weight, is 96-100 ℃ of following boiling 30-40 minute in temperature, adds the red vine leaves powder, continues heating 3-5 minute, filters while hot, obtains crushed pumpkin;

(3) with root of kudzu vine section, mix with Radix Glycyrrhizae, honeysuckle, add 6-9 times of clear water boiling 20-30 minute, after again root of kudzu vine taking-up being drained, put into pot, fry to little Jiao with slow fire, take out the back and mix pulverizing with adhesive rehmannia leaf, obtain kudzu-vine root powder;

(4) pickle: the beef after air-dry is cleaned with 40-50 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 8-10mm, add honey, mixing and stirring, dry-salt 1-2 days;

(5) cut and mix: the Minced Beef material that will pickle is put into cutmixer, add crushed pumpkin, kudzu-vine root powder, cut mix 3-5 minute after, add soybean protein isolate, Chinese hawthorn seed powder, corn flour and half frozen water, continue to cut and mix 2-4 minute, add remaining frozen water and remaining raw material again, stir, left standstill 15-20 minute, and obtained meat stuffing;

(6) can: use the bottle placer can to casing above-mentioned meat stuffing, seal, obtain half-finished ham;

(7) boiling: above-mentioned semi-finished product ham is sent into boiling case, at 90-100 ℃ of following boiling 30-40 minute;

(8) refrigeration: the cooling back stores down at 1-4 ℃ fast, obtains containing the beef ham of kudzu-vine root powder.