CN105410732A - Clam and mutton flavor ham sausage and processing method therefor - Google Patents
Clam and mutton flavor ham sausage and processing method therefor Download PDFInfo
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- CN105410732A CN105410732A CN201511008596.0A CN201511008596A CN105410732A CN 105410732 A CN105410732 A CN 105410732A CN 201511008596 A CN201511008596 A CN 201511008596A CN 105410732 A CN105410732 A CN 105410732A
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Abstract
The invention discloses a clam and mutton flavor ham sausage and a processing method therefor. The ham sausage is prepared from main materials and auxiliary materials. The main materials comprise 1200g of mutton, 600g of goat bone, and 700-800g of clams. The auxiliary materials comprises 50-70g of suet, 50-60g of red dates, 20-30g of fructus lycii, 10-20g of mushrooms, 10-20g of dahurian angelica root, 30-50g of soybean protein, 10g of meat tenderizer, 30-40g of refined salt, 1-4g of Chinese prickly ash, 30-40g of yellow rice wine, 0.5-1g of glucose, 0-1.2g of sodium nitrite, 1-1.5g of sodium pyrophosphate, 1-3g of fennel, 10-20g of fresh ginger, 0.5-1g of sodium ascorbate, 10g of garlic, 20-30g of white sugar, 0.5-1g of monosodium glutamate, 1-2g of anise, 10-20g of scallion, 40-50g of soybean sauce and 3-5g of chilli powder. The clam and mutton flavor ham sausage contains abundant proteins and vitamins, contains a plurality of amino acids and mineral matter elements of selenium, calcium, iron and the like, is low in fat content, and has health care functions of inhibiting tumor growth, preventing cancer, tonifying deficiency, calming nerves, improving eyesight, dispelling wind, tonifying kidney, moistening lung, protecting liver and the like.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of clam Mutton Flavor ham sausage and processing method thereof.
Background technology
Mutton contains very rich in protein and vitamin, and be also rich in the mineral matter element such as several amino acids and selenium, calcium, iron, fat content is low.There is a kind of aliphatic acid being called as CLA in the body that the scientist of Switzerland finds sheep, there is the effect of Therapeutic cancer; Li Shizhen (1518-1593 A.D.) is write in Compendium of Material Medica: mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, appetizing body-building, and kidney-nourishing gas, supports courage improving eyesight.
Clam is called as " the first under heaven is fresh "; " hats of hundred tastes "; property salty, cold, mollusk, shell oval; filbert; its delicious meat is incomparable, and nutritional labeling is comparatively complete, containing compositions such as protein, fat, carbohydrate, iron, calcium, iodine, vitamin, amino acid and taurines; low calorie, high protein, few fat, have prevention effect to middle-aged and old chronic disease.
Through extensively retrieval, make ham sausage with clam and mutton for main raw material(s), not yet find that relevant report is with open.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of delicious in taste, nutritious, the clam mutton sausage of unique flavor and processing method thereof.
To achieve these goals, the present invention adopts following technical scheme:
A kind of clam Mutton Flavor ham sausage, be prepared from by major ingredient and auxiliary material, described major ingredient comprises mutton 1200g, sheep bone 600g, clam 700-800g; Described auxiliary material comprises suet 50-70g, red date 50-60g, matrimony vine 20-30g, mushroom 10-20g, root of Dahurain angelica 10-20g, soybean protein 30-50g, tenderizer 10g, refined salt 30-40g, Chinese prickly ash 1-4g, yellow rice wine 30-40g, glucose 0.5-1g, natrium nitrosum 0-1.2g, sodium pyrophosphate 1-1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 0.5-1g, garlic 10g, white sugar 20-30g, monosodium glutamate 0.5-1g, anistree 1-2g, verdant 10-20g, soy sauce 40-50g, chilli powder 3-5g.
The processing method of described clam Mutton Flavor ham sausage, comprises the following steps:
(1) choosing is through qualified new fresh mutton, sheep bone and the clam of quarantining, and mutton is rejected fat, muscle, cartilage etc., cleans up, be cut into the bulk of 1-1.5kg; Clam is put rinse with clear water in a reservoir and soak, remove the foreign material such as the husky mud in clam; Sheep bone cleans up; Mutton, sheep bone, clam is taken by proportioning weight;
(2) clean sheep bone is put into pot to boil, until first pass boil rise time, sheep bone is pulled out, water is outwelled, and then add water and carry out second time boiling, add the red date of proportioning weight, matrimony vine, mushroom and the root of Dahurain angelica simultaneously, after ripe, add clam continue boiling, treat that clam opening boils, skim upper strata foam, get clam meat, obtain ice soup juice after the cooling of soup juice for subsequent use;
(3) join in mutton after the tenderizer of said ratio weight being dissolved in clear water, normal temperature leaves standstill tenderization 15min, is then put in meat grinder by the mutton that tenderization is good to carry out Minced Steak and obtain mutton gruel;
(4) by the refined salt of proportioning weight, Chinese prickly ash, yellow rice wine, glucose, natrium nitrosum, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, white sugar, monosodium glutamate, anise, verdant, soy sauce, pickling liquid made by the auxiliary materials such as chilli powder, then joined by pickling liquid in the mutton gruel of step (3) and mixes, pickle 24h at 2-7 DEG C;
(5) cutmixer is put into together with the clam meat that mutton gruel and the step (2) of step (4) being pickled obtain, evenly spread out, add the ice soup juice of the soybean protein of proportioning weight, suet and step (1) again, described ice soup juice addition is 200-240g, cuts and mixes time 4-8min;
(6) step (5) is cut the mutton mixed and clam meat gruel is put in a reservoir, place 10min at 4 DEG C, then carry out recording obtaining ham sausage;
(7) ham sausage that step (6) obtains is put into digester and carry out boiling, water temperature 80-85 DEG C, time 25min, treat that product center temperature reaches 75 DEG C;
(8) be rapidly heated 100 DEG C when boiling closes to an end, after boiling 2-3min, be cooled fast to 0-8 DEG C, obtain clam Mutton Flavor ham sausage.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) clam Mutton Flavor ham sausage of the present invention, has the nutritional characteristics such as high protein, high-micro-element, low fat, and containing GLA aliphatic acid and mercenene material in clam mutton sausage, has the effect of Tumor suppression growth, pre-anti-cancer; The present invention is with mutton and clam for major ingredient, and mutton belongs to hot food materials, and clam is cold in nature, and according to the different efficacies of mutton and clam, the two combines and can reach the perfect effect that negative and positive all mend; Clam mutton sausage of the present invention is a kind of nutritious, novel foodstuff with excellent health functions, has enriched the kind of mutton deep processed product, has improve the scientific and technological content of product, added the mutton competitiveness of product in market.
(2) with the addition of red date, matrimony vine, mushroom and the root of Dahurain angelica in clam Mutton Flavor ham sausage of the present invention, both nutrition and the health-care components of clam mutton sausage had been maintained, make again product contain the nutritional labelings such as abundant vitamin, organic acid, natural Beta-carotene, matrimony vine proteoglycan, calcium, iron, make the nutrition of product more complete; Make product have qi-restoratives is calmed the nerves, improving eyesight is dispeled the wind, nourshing kidney moistening lung and protect the effects such as liver simultaneously.
(3) processing method of clam Mutton Flavor ham sausage of the present invention, clam itself has the feature of delicious meat, clam is boiled together with sheep bone and obtains ice soup juice, then mutton, clam meat and ice soup juice are cut jointly and mix, in ice soup juice, the delicate flavour of clam can reduce the smell of mutton of mutton, plays that falling has a strong smell puies forward fresh effect.
(4) processing method of clam Mutton Flavor ham sausage of the present invention, replaces traditional frozen water, the nutritional labeling of soup juice is dissolved into mutton gruel, makes the unique deliciousness of the local flavor of product after cutting in the process of mixing the soup juice cooling adopting and boil.
(5) processing method of clam Mutton Flavor ham sausage of the present invention, placing a period of time by cutting under the meat gruel after mixing first is placed on 4 DEG C of environment, making the heat loss of meat gruel, the casing when boiling can be prevented to be split up phenomenon.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1:
A kind of clam Mutton Flavor ham sausage, be prepared from by major ingredient and auxiliary material, described major ingredient comprises mutton 1200g, sheep bone 600g, clam 700g; Described auxiliary material comprises suet 50g, red date 60g, matrimony vine 20g, mushroom 10g, root of Dahurain angelica 10g, soybean protein 30g, tenderizer 10g, refined salt 30g, Chinese prickly ash 1g, yellow rice wine 30g, glucose 0.5g, sodium pyrophosphate 1g, fennel 1g, ginger 10g, sodium ascorbate 0.5g, garlic 10g, white sugar 20g, monosodium glutamate 0.5g, anistree 1g, verdant 10g, soy sauce 40g, chilli powder 3g.
Processing method: mutton, through qualified new fresh mutton, sheep bone and the clam of quarantining, is rejected fat, muscle, cartilage etc., cleaned up, be cut into the bulk of 1-1.5kg by (1) choosing; Clam is put rinse with clear water in a reservoir and soak, remove the foreign material such as the husky mud in clam; Sheep bone cleans up; Mutton, sheep bone, clam is taken by proportioning weight; (2) clean sheep bone is put into pot to boil, until first pass boil rise time, sheep bone is pulled out, water is outwelled, and then add water and carry out second time boiling, add the red date of proportioning weight, matrimony vine, mushroom and the root of Dahurain angelica simultaneously, after ripe, add clam continue boiling, treat that clam opening boils, skim upper strata foam, get clam meat, obtain ice soup juice after the cooling of soup juice for subsequent use; (3) join in mutton after the tenderizer of said ratio weight being dissolved in clear water, normal temperature leaves standstill tenderization 15min, is then put in meat grinder by the mutton that tenderization is good to carry out Minced Steak and obtain mutton gruel; (4) by the refined salt of proportioning weight, Chinese prickly ash, yellow rice wine, glucose, natrium nitrosum, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, white sugar, monosodium glutamate, anise, verdant, soy sauce, pickling liquid made by the auxiliary materials such as chilli powder, then joined by pickling liquid in the mutton gruel of step (3) and mixes, pickle 24h at 2 DEG C; (5) cutmixer is put into together with the clam meat that mutton gruel and the step (2) of step (4) being pickled obtain, evenly spread out, add the ice soup juice of the soybean protein of proportioning weight, suet and step (1) again, described ice soup juice addition is 200g, cuts and mixes time 4min; (6) step (5) is cut the mutton mixed and clam meat gruel is put in a reservoir, place 10min at 4 DEG C, then carry out recording obtaining ham sausage; (7) ham sausage that step (6) obtains is put into digester and carry out boiling, water temperature 80 DEG C, time 25min, treat that product center temperature reaches 75 DEG C; (8) be rapidly heated 100 DEG C when boiling closes to an end, after boiling 2min, be cooled fast to 0 DEG C, obtain clam Mutton Flavor ham sausage.
Embodiment 2:
A kind of clam Mutton Flavor ham sausage, be prepared from by major ingredient and auxiliary material, described major ingredient comprises mutton 1200g, sheep bone 600g, clam 750g; Described auxiliary material comprises suet 60g, red date 55g, matrimony vine 25g, mushroom 15g, root of Dahurain angelica 15g, soybean protein 40g, tenderizer 10g, refined salt 35g, Chinese prickly ash 3g, yellow rice wine 35g, glucose 0.7g, natrium nitrosum 0.1g, sodium pyrophosphate 1.3g, fennel 2g, ginger 15g, sodium ascorbate 0.7g, garlic 10g, white sugar 25g, monosodium glutamate 0.7g, anistree 1.5g, verdant 15g, soy sauce 45g, chilli powder 4g.
Processing method: mutton, through qualified new fresh mutton, sheep bone and the clam of quarantining, is rejected fat, muscle, cartilage etc., cleaned up, be cut into the bulk of 1-1.5kg by (1) choosing; Clam is put rinse with clear water in a reservoir and soak, remove the foreign material such as the husky mud in clam; Sheep bone cleans up; Mutton, sheep bone, clam is taken by proportioning weight; (2) clean sheep bone is put into pot to boil, until first pass boil rise time, sheep bone is pulled out, water is outwelled, and then add water and carry out second time boiling, add the red date of proportioning weight, matrimony vine, mushroom and the root of Dahurain angelica simultaneously, after ripe, add clam continue boiling, treat that clam opening boils, skim upper strata foam, get clam meat, obtain ice soup juice after the cooling of soup juice for subsequent use; (3) join in mutton after the tenderizer of said ratio weight being dissolved in clear water, normal temperature leaves standstill tenderization 15min, is then put in meat grinder by the mutton that tenderization is good to carry out Minced Steak and obtain mutton gruel; (4) by the refined salt of proportioning weight, Chinese prickly ash, yellow rice wine, glucose, natrium nitrosum, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, white sugar, monosodium glutamate, anise, verdant, soy sauce, pickling liquid made by the auxiliary materials such as chilli powder, then joined by pickling liquid in the mutton gruel of step (3) and mixes, pickle 24h at 5 DEG C; (5) cutmixer is put into together with the clam meat that mutton gruel and the step (2) of step (4) being pickled obtain, evenly spread out, add the ice soup juice of the soybean protein of proportioning weight, suet and step (1) again, described ice soup juice addition is 220g, cuts and mixes time 5min; (6) step (5) is cut the mutton mixed and clam meat gruel is put in a reservoir, place 10min at 4 DEG C, then carry out recording obtaining ham sausage; (7) ham sausage that step (6) obtains is put into digester and carry out boiling, water temperature 85 DEG C, time 25min, treat that product center temperature reaches 75 DEG C; (8) be rapidly heated 100 DEG C when boiling closes to an end, after boiling 2-3min, be cooled fast to 5 DEG C, obtain clam Mutton Flavor ham sausage.
Embodiment 3:
A kind of clam Mutton Flavor ham sausage, be prepared from by major ingredient and auxiliary material, described major ingredient comprises mutton 1200g, sheep bone 600g, clam 800g; Described auxiliary material comprises suet 70g, red date 60g, matrimony vine 30g, mushroom 20g, root of Dahurain angelica 10g, soybean protein 50g, tenderizer 10g, refined salt 40g, Chinese prickly ash 4g, yellow rice wine 40g, glucose 1g, natrium nitrosum 0.12g, sodium pyrophosphate 1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 1g, garlic 10g, white sugar 30g, monosodium glutamate 1g, anistree 2g, verdant 20g, soy sauce 50g, chilli powder 5g.
Processing method: mutton, through qualified new fresh mutton, sheep bone and the clam of quarantining, is rejected fat, muscle, cartilage etc., cleaned up, be cut into the bulk of 1-1.5kg by (1) choosing; Clam is put rinse with clear water in a reservoir and soak, remove the foreign material such as the husky mud in clam; Sheep bone cleans up; Mutton, sheep bone, clam is taken by proportioning weight; (2) clean sheep bone is put into pot to boil, until first pass boil rise time, sheep bone is pulled out, water is outwelled, and then add water and carry out second time boiling, add the red date of proportioning weight, matrimony vine, mushroom and the root of Dahurain angelica simultaneously, after ripe, add clam continue boiling, treat that clam opening boils, skim upper strata foam, get clam meat, obtain ice soup juice after the cooling of soup juice for subsequent use; (3) join in mutton after the tenderizer of said ratio weight being dissolved in clear water, normal temperature leaves standstill tenderization 15min, is then put in meat grinder by the mutton that tenderization is good to carry out Minced Steak and obtain mutton gruel; (4) by the refined salt of proportioning weight, Chinese prickly ash, yellow rice wine, glucose, natrium nitrosum, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, white sugar, monosodium glutamate, anise, verdant, soy sauce, pickling liquid made by the auxiliary materials such as chilli powder, then joined by pickling liquid in the mutton gruel of step (3) and mixes, pickle 24h at 7 DEG C; (5) cutmixer is put into together with the clam meat that mutton gruel and the step (2) of step (4) being pickled obtain, evenly spread out, add the ice soup juice of the soybean protein of proportioning weight, suet and step (1) again, described ice soup juice addition is 240g, cuts and mixes time 8min; (6) step (5) is cut the mutton mixed and clam meat gruel is put in a reservoir, place 10min at 4 DEG C, then carry out recording obtaining ham sausage; (7) ham sausage that step (6) obtains is put into digester and carry out boiling, water temperature 85 DEG C, time 25min, treat that product center temperature reaches 75 DEG C; (8) be rapidly heated 100 DEG C when boiling closes to an end, after boiling 3min, be cooled fast to 8 DEG C, obtain clam Mutton Flavor ham sausage.
The above is only better embodiment of the present invention, not does any pro forma restriction to the present invention; Any those of ordinary skill in the art, do not departing under technical solution of the present invention ambit, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (2)
1. a clam Mutton Flavor ham sausage, is prepared from by major ingredient and auxiliary material, it is characterized in that: described major ingredient comprises mutton 1200g, sheep bone 600g, clam 700-800g; Described auxiliary material comprises suet 50-70g, red date 50-60g, matrimony vine 20-30g, mushroom 10-20g, root of Dahurain angelica 10-20g, soybean protein 30-50g, tenderizer 10g, refined salt 30-40g, Chinese prickly ash 1-4g, yellow rice wine 30-40g, glucose 0.5-1g, natrium nitrosum 0-1.2g, sodium pyrophosphate 1-1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 0.5-1g, garlic 10g, white sugar 20-30g, monosodium glutamate 0.5-1g, anistree 1-2g, verdant 10-20g, soy sauce 40-50g, chilli powder 3-5g.
2. a processing method for clam Mutton Flavor ham sausage as claimed in claim 1, is characterized in that: comprise the following steps:
(1) choosing is through qualified new fresh mutton, sheep bone and the clam of quarantining, and mutton is rejected fat, muscle, cartilage etc., cleans up, be cut into the bulk of 1-1.5kg; Clam is put rinse with clear water in a reservoir and soak, remove the foreign material such as the husky mud in clam; Sheep bone cleans up; Mutton, sheep bone, clam is taken by proportioning weight;
(2) clean sheep bone is put into pot to boil, until first pass boil rise time, sheep bone is pulled out, water is outwelled, and then add water and carry out second time boiling, add the red date of proportioning weight, matrimony vine, mushroom and the root of Dahurain angelica simultaneously, after ripe, add clam continue boiling, treat that clam opening boils, skim upper strata foam, get clam meat, obtain ice soup juice after the cooling of soup juice for subsequent use;
(3) join in mutton after the tenderizer of said ratio weight being dissolved in clear water, normal temperature leaves standstill tenderization 15min, is then put in meat grinder by the mutton that tenderization is good to carry out Minced Steak and obtain mutton gruel;
(4) by the refined salt of proportioning weight, Chinese prickly ash, yellow rice wine, glucose, natrium nitrosum, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, white sugar, monosodium glutamate, anise, verdant, soy sauce, pickling liquid made by the auxiliary materials such as chilli powder, then joined by pickling liquid in the mutton gruel of step (3) and mixes, pickle 24h at 2-7 DEG C;
(5) cutmixer is put into together with the clam meat that mutton gruel and the step (2) of step (4) being pickled obtain, evenly spread out, add the ice soup juice of the soybean protein of proportioning weight, suet and step (1) again, described ice soup juice addition is 200-240g, cuts and mixes time 4-8min;
(6) step (5) is cut the mutton mixed and clam meat gruel is put in a reservoir, place 10min at 4 DEG C, then carry out recording obtaining ham sausage;
(7) ham sausage that step (6) obtains is put into digester and carry out boiling, water temperature 80-85 DEG C, time 25min, treat that product center temperature reaches 75 DEG C;
(8) be rapidly heated 100 DEG C when boiling closes to an end, after boiling 2-3min, be cooled fast to 0-8 DEG C, obtain clam Mutton Flavor ham sausage.
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| CN201511008596.0A CN105410732A (en) | 2015-12-29 | 2015-12-29 | Clam and mutton flavor ham sausage and processing method therefor |
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| CN201511008596.0A CN105410732A (en) | 2015-12-29 | 2015-12-29 | Clam and mutton flavor ham sausage and processing method therefor |
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Citations (5)
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN101756294A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Sea cucumber extract Western ham and production method thereof |
| CN103445226A (en) * | 2013-09-18 | 2013-12-18 | 吴淑芬 | Seafood and vegetable ham sausage |
| CN104172013A (en) * | 2014-07-03 | 2014-12-03 | 杨新丰 | Vegetarian flavor ham sausage and production method thereof |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
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2015
- 2015-12-29 CN CN201511008596.0A patent/CN105410732A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN101756294A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Sea cucumber extract Western ham and production method thereof |
| CN103445226A (en) * | 2013-09-18 | 2013-12-18 | 吴淑芬 | Seafood and vegetable ham sausage |
| CN104172013A (en) * | 2014-07-03 | 2014-12-03 | 杨新丰 | Vegetarian flavor ham sausage and production method thereof |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
Non-Patent Citations (2)
| Title |
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| 杨廷位等: "《畜禽产品加工新技术与营销》", 31 October 2011, 金盾出版社 * |
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