CN105901548A - Making method of clover ham sausages - Google Patents
Making method of clover ham sausages Download PDFInfo
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- CN105901548A CN105901548A CN201610222794.5A CN201610222794A CN105901548A CN 105901548 A CN105901548 A CN 105901548A CN 201610222794 A CN201610222794 A CN 201610222794A CN 105901548 A CN105901548 A CN 105901548A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title abstract 3
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- 235000013372 meat Nutrition 0.000 claims abstract description 40
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- 238000009835 boiling Methods 0.000 claims abstract description 25
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- HRGUSFBJBOKSML-UHFFFAOYSA-N 3',5'-di-O-methyltricetin Chemical compound COC1=C(O)C(OC)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 HRGUSFBJBOKSML-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- MFGPOUKCANVBPW-UHFFFAOYSA-N Castanogenol Natural products CC1(C)CCC2(CO)CCC3(C)C(=CCC4C5(C)CC(O)C(O)C(C)(CO)C5CCC34C)C2C1 MFGPOUKCANVBPW-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
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- 101710138460 Leaf protein Proteins 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
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- 210000002249 digestive system Anatomy 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 229940030606 diuretics Drugs 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
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- 208000031169 hemorrhagic disease Diseases 0.000 description 1
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- 230000008855 peristalsis Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method of clover ham sausages. The making method comprises the following steps: 1, preparing a clover slurry; 2, preparing a needle mushroom slurry; 3, making meat stuffing; and 4, preserving the meat stuffing at 0-4DEG C for 10-12h, pouring the preserved meat stuffing to a sausage filler, filling sausage casings with the preserved meat stuffing, binding with aluminum wires, boiling the obtained sausages at 110-120DEG C for 8-12min, drying the boiled sausages, and packaging the dried sausages to obtain the clover ham sausages. Low-fat nutritional and health meat sausage products are made from fresh medicago sativa, needle mushroom and pork, so the disadvantages of high fat content and no dietary fibers in meat products are solved; and addition of the fresh medicago sativa and the needle mushroom greatly improves the health efficacy of the products, improves the functions of human bodies, enhances the immunity, reduces cholesterols and improves the body physique.
Description
Technical field
The present invention relates to the preparation method of a kind of ham sausage, be specifically related to the preparation method of a kind of clover ham sausage.
Background technology
Clover is the common name of clover, the most foremost be alfalfa as leguminous forage (Medicago sativa), it is the protein feeds of high yield and high quality.
Every fresh clover of hectogram is containing vitamin C 118 milligrams, Vb2 0.36mg, calcium 713 milligrams, iron 9.7 milligrams, 8.5 milligrams of selenium.Alfalfa leaf protein contains 18 kinds of amino acid, wherein has 8 kinds of essential amino acids.Containing substantial amounts of ferro element in clover, thus can be as the accesary foods for the treatment of anaemia, B family vitamin composition contained in clover, pernicious anaemia can be treated;Additionally clover also contains the vitamin K with anastalsis, and among the people being commonly used to treats stomach trouble or hemorrhoid hemorrhage, and some proved recipe controls stomach or hemorrhoid, enterorrhagia with it.The also material Han Tricin and medicagol etc. in clover, has relieving cough and asthma effect, bronchitis is had certain curative effect.And contained Tricin can suppress intestinal contraction in clover, increase thyroxinic content in blood, adrenergic oxidation antitumaous effect can be prevented.Containing crude fibre in clover, intestinal peristalsis can be promoted, contribute to stool and the excretion of toxin, preventing and treating constipation and intestinal cancer.Clover can alkalize physique and for health detoxify, as diuretics, can anti-inflammatory and antifungi.Reduce cholesterol, balance blood sugar and hormone, promotion pituitary gland function.The most helpful to anaemia, arthritis, ulcer, hemorrhagic disease, bone or joint disease, digestive system and skin.
Ham sausage belongs to one of bowel lavage, and low-temperature enema is a part in Western-style Meat, forms with livestock meat etc. for Raw material processing, nutritious, and fresh and tender good to eat, instant is welcome by consumers in general deeply.Although ham sausage is various in style, but based on meat, there is no new meaning.At present, along with improving constantly of living standard, people are no longer the epoch in the past onlying demand mouthfeel of having enough, do not talk to the requirement of leisure food;And the requirement to its food mouthfeel is the most increasingly paid attention to, while focusing on food mouthfeel, nutrition, require that again food has the effect of certain other treatment effect.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of clover ham sausage.
The technical scheme is that the preparation method of a kind of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carry out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain clover juice, by clover juice beta-schardinger dextrin embedding treatment, then it is placed in 4 DEG C of refrigerators cooling, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
In described step (1), clover juice is 1:1-1.5 with the mass ratio of beta-schardinger dextrin.
In described step (2), auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50-60, clover slurry 10-15, asparagus slurry 10-15, soybean protein isolate 10-15, konjac glucomannan 10-15, converted starch 10-15, glucose 1-2, salt 5-6, white sugar 1-2, Sodium Caseinate 1-2, chicken meal 1-2.
The invention has the beneficial effects as follows: the fresh grass of present invention alfalfa, asparagus and pork are that raw material makes less fat nutrient health meat sausage food, to improve, Fat Content in Meat Products is higher, shortcoming without dietary fiber, and owing to the interpolation of the fresh grass of alfalfa and asparagus substantially increases the health-care efficacy of these goods, improve function of human body, strengthen immunity, reduce cholesterol, improve fitness.
The fresh grass of alfalfa has raw blue or green taste and bitter taste, and after beta-schardinger dextrin embedding treatment, raw blue or green taste and bitter taste disappear substantially, and mouthfeel is smooth, has the fragranced of green grass and slight sweet taste.Asparagus itself has fresh fragrance, so ham sausage of the present invention is delicious, aromatic strongly fragrant, the good springiness of delicate mouthfeel, meat.
Detailed description of the invention
Embodiment 1
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50 kg, clover starches 10 kg, 10 kg starched by asparagus, soybean protein isolate 10 kg, konjac glucomannan 10 kg, converted starch 10 kg, glucose 1 kg, salt 5 kg, white sugar 1 kg, Sodium Caseinate 1 kg, chicken meal 1 kg;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 2
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1.5 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 60 kg, clover starches 15 kg, 15 kg starched by asparagus, soybean protein isolate 15 kg, konjac glucomannan 15 kg, converted starch 15 kg, glucose 2 kg, salt 6 kg, white sugar 2 kg, Sodium Caseinate 2 kg, chicken meal 2 kg;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 3
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1.2 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 55 kg, clover starches 12 kg, 12 kg starched by asparagus, soybean protein isolate 12 kg, konjac glucomannan 12 kg, converted starch 12 kg, glucose 1 kg, salt 5 kg, white sugar 2 kg, Sodium Caseinate 1 kg, chicken meal 1 kg;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 4
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50 kg, clover starches 15 kg, 10 kg starched by asparagus, soybean protein isolate 15 kg, konjac glucomannan 10 kg, converted starch 15 kg, glucose 1 kg, salt 6 kg, white sugar 1 kg, Sodium Caseinate 2 kg, chicken meal 1 kg;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 5
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1.5 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 60 kg, clover starches 10 kg, 10 kg starched by asparagus, soybean protein isolate 15 kg, konjac glucomannan 15 kg, converted starch 12 kg, glucose 1 kg, salt 6 kg, white sugar 1 kg, Sodium Caseinate 2 kg, chicken meal 1 kg;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Embodiment 6
A kind of preparation method of clover ham sausage, its step is as follows:
(1), after fresh for alfalfa grass being cleaned, soak 2-3min with the liquor natrii hypochloritis of 0.2%, then clean with clear water, then fresh for alfalfa grass is cut into 4-6
The section of cm, carries out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cools down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtaining clover juice, by clover juice beta-schardinger dextrin embedding treatment, clover juice is 1:1-1.5 with the mass ratio of beta-schardinger dextrin, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
Auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50-60
Kg, clover slurry 10-15 kg, asparagus slurry 10-15
Kg, soybean protein isolate 10-15 kg, konjac glucomannan 10-15
Kg, converted starch 10-15 kg, glucose 1-2
Kg, salt 5-6 kg, white sugar 1-2
Kg, Sodium Caseinate 1-2 kg, chicken meal 1-2
kg;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
Claims (3)
1. the preparation method of a clover ham sausage, it is characterised in that its step is as follows:
(1) after fresh for alfalfa grass being cleaned, 2-3min is soaked with the liquor natrii hypochloritis of 0.2%, clean with clear water again, then fresh for alfalfa grass is cut into the section of 4-6 cm, carry out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain clover juice, by clover juice beta-schardinger dextrin embedding treatment, it is placed in 4 DEG C of refrigerators cooling again, obtains clover slurry;
(2) asparagus is carried out going out ferment treatment with 90~95 DEG C of scalding 2-3 min, cool down immediately after blanching, add the VC that mass fraction is 0.02% and protect look, stir, pull an oar with beater, then, by four layers of clean filtered through gauze twice, obtain asparagus slurry;
(3) pork is sent into meat grinder and carry out Minced Steak, rub with the sieve plate that sieve diameter is 6 mm, carry out rotation in pouring the charging tray of cutmixer again into cut and mix, it is sequentially added into clover slurry, asparagus slurry, auxiliary material, flavouring simultaneously, cutting the time of mixing is 6~10 minutes, cut and after mixing, vacuumize the air discharged in meat stuffing, obtain meat stuffing;
(4) meat stuffing is pickled 10~12 hours under conditions of 0~4 DEG C, be subsequently poured in sausage filler, pour in casing; ligaturing with aluminum steel, last boiling, boiling temperature is 110~120 DEG C; digestion time is 8~12 minutes, is dried after boiling, is packaged to be clover ham sausage after drying.
The preparation method of clover ham sausage the most according to claim 1, it is characterised in that: in described step (1), clover juice is 1:1-1.5 with the mass ratio of beta-schardinger dextrin.
The preparation method of clover ham sausage the most according to claim 1, it is characterised in that: in described step (2), auxiliary material is soybean protein isolate, konjac glucomannan, converted starch;Flavouring is glucose, salt, white sugar, Sodium Caseinate, chicken meal, and described pork, clover slurry, asparagus slurry, auxiliary material, the parts by weight of flavouring are: pork 50-60, clover slurry 10-15, asparagus slurry 10-15, soybean protein isolate 10-15, konjac glucomannan 10-15, converted starch 10-15, glucose 1-2, salt 5-6, white sugar 1-2, Sodium Caseinate 1-2, chicken meal 1-2.
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RU2759279C1 (en) * | 2021-01-22 | 2021-11-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for production of functional boiled sausages |
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RU2759279C1 (en) * | 2021-01-22 | 2021-11-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Method for production of functional boiled sausages |
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