CN1679408A

CN1679408A - Soya bean and ham sausage

Info

Publication number: CN1679408A
Application number: CNA2004100212266A
Authority: CN
Inventors: 关文博
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-04-05
Filing date: 2004-04-05
Publication date: 2005-10-12

Abstract

A soybean sausage is prepared from soybean through immersing, preparing the dried bean curd, slitting, mixing it with soda ash, water and flavouring, mincing, filling it in casing, putting it in contractible sleeve tube, steaming, cooling in cold water, removing said sleeve tube, and scalding in hot water at 100 deg.C for 20 S.

Description

The soybean ham sausage

The anxious raising for the treatment of further exploitation of soy food product deep processing:

Since calendar year 2001, the Chinese government implemented in full " Chinese soybean action plan ", used based on the scientific research and development of soybean and market and constantly to have obtained new achievement.Improving constantly of educational level, living standard makes people's dietary structure progressively tend to scientific, rationalize.Soy food product contains rich vegetable protein, does not contain the animal food cholesterol again, is the abundantest healthy food of safety and nutrition, therefore, more and more is subjected to people's favor.But Gong Ying soy food product mainly is common bean product such as soft beancurd, dried bean curd, dried bean curd, steamed bean curd roll in the market, these product prices are cheap, but sanitary condition is troubling really, and kind is dull, very easily rotten, can't satisfy the demand in market, the soy food product of deep processing is anxious to be waited to develop and improve.

The soybean ham sausage series food and the market demand:

In recent years, occurred some soybean deep-processed foods on the market, as plain meat, plain chop, plain foie gras, steamed bean curd roll gizzard etc., but too high because of production cost and price, market and consumer can't accept.Soybean ham sausage series food utilizes people to the preference of meat products with lower price is won the market and the consumer relatively meets market discipline.

The method for production of soybean ham sausage:

Soaked soybean adds ten times in water, and is levigate through grinder, and separates with 120 order net screenings.Soya-bean milk boils back point brain, and dehydration makes high-quality dried bean curd or dried bean curd.Again with its chopping.Add water, alkali, condiment in the jacketed pan, boiled back adds the dried bean curd or the dried bean curd of chopping, stirs, and treats to be twisted into elk shape filling material with meat grinder after soup juice all sucks dried bean curd or dried bean curd.Filling material adding sausage filler pours into collapsible non-toxic plastic casing metering and checks card.Intestines are put into the collapsible stainless steel sleeve pipe of special broad wall, tighten up sleeve pipe, make intestines in heating process swollen rise limited, thereby form wholely closely, this also is one of key of this production.Fire is scalded intestines band sleeve pipe in order to remove hairs and is put into 100 ℃ kettle, and boiling 30 minutes is pulled out to drop in the cold water and cooled off, and removes sleeve pipe, intestines is dropped in 100 ℃ of water again, soaks and pulls out rapidly in 20 seconds, is cooled to normal temperature and is finished product.

As casing is peelled off, in smoking case, add white sugar, smoke and make red as fire look, the heat-resisting bag of the bar shaped of packing into, row sterilization again after vacuumizing then can make a kind of ham sausage that has the perfume flavor.

Preferred example of the present invention:

1, soya bean cleaning and dipping, it is levigate to add 10 times in water through grinder.Soya-bean milk adds 120 mesh filter screens with centrifuge and filters.After slurry boils again row filter, solidify with calcium chloride when starching temperature drop to 85 ℃～80 ℃ then.Make dried bean curd or dried bean curd after the dehydration.

2, get 50 kilograms of dried bean curd or dried bean curd, shred with filament cutter.Add 12.5 kilograms in water in the jacketed pan, edible soda ash 300 grams, 2.5 kilograms of refined salt, 1.5 kilograms of white sugar, zanthoxylum powder 150 grams, star aniseed powder 150 grams, Ground Cloves 50 grams, ground cinnamon 50 grams, monosodium glutamate 200 grams, boiled input dried bean curd or dried bean curd, heat while stirring to eat and take the dish out of the pot after doing to soup juice, insert the meat grinder that 3 millimeters aperture sieve plates are housed, strand system twice is fully mixed the filling material and is merged into rotten shape.

3, add garlic powder 500 grams as other and can be made into garlicky ham sausage;

Add cumin powder 300 grams and can be made into the cumin flavour ham sausage;

Add spicy powder 500 grams and can be made into spicy flavour ham sausage;

Add powder of pork 500 grams and can be made into the pork flavour ham sausage.

4, the filling material is added vacuum sausage filler, pour into collapsible non-toxic plastic casing.Punched-card machine is quantitatively checked card.

5, intestines are put into homemade broad wall stainless steel shrinkable sleeves, tightened up sleeve pipe, effect is restriction ham sausage swollen the rising that be heated in boiling process, and the filling material just can be combined into whole closely.

6, ham sausage band cover is put into the pot boiling, and water temperature keeps 100 ℃, pulls out in 30 minutes.Drop into cold water, remove sleeve pipe.Drop into again after intestines cool completely to soak in 100 ℃ of hot water and pulled out rapidly in 20 seconds, the fold on intestines surface is restored.Be cooled to normal temperature and be finished product.

7, cooled ham sausage is peelled off casing, with the white sugar system of smoking 5 minutes, intestines were red as fire look in smoking case, a little sesame oil of cooling back brush, and the heat-resisting bag of the bar shaped of packing into vacuumizes, 126 ℃ of sterilizations of sterilizer 30 minutes.Promptly become after the cooling and have cigarette perfume flavor, the soybean ham sausage that color and luster is red as fire.

8, ham sausage is manufactured in the also suitable green soya bean processing of the present invention, and the color and luster pale green is tempting, and protein content is abundanter.

9, as in the filling material, adding a certain proportion of meat, can improve the class and the taste of product.

10, this method also can be made into delicious good to eat square leg.

The present invention opens up a new way for the development and use soybean, for sausage food family has increased a newcomer.And with the meat sausage food relatively, it is low to have price, edible safety does not contain cholesterol, is fit to mass consumption, and the vast consumer group and vast market prospect are arranged.

Claims

A kind of preparation method of soybean ham sausage is characterized in that:

1, adopts grinder and 120 order net filtration soya-bean milk after the soybean soaking, obtain the finished product of quality exquisiteness.
2, the filling material that stirs adds the meat grinder strand system twice that 3 millimeters aperture sieve plates are housed, and makes the filling material become rotten shape.
3, put into contractile stainless steel sleeve pipe after recording into intestines, tighten up sleeve pipe, make the finished product quality tight, section is bright and clean, high resilience.
4, intestines remove sleeve pipe after boiling cooling, put into 100 ℃ of hot water again and make casing contraction and content become integral body closely.Be finished product.
5, if peel off casing, in smoking case, intestines are smoked to red as fire look with white sugar, reinstall the heat-resisting bag of bar shaped, vacuumize, high-temperature sterilization, then can obtain to have the soybean ham and sausage of perfume flavor.
6, as on the basic flavor basis of filling material, add garlic powder, cumin powder, spicy powder, powder of pork respectively, can be made into garlicky ham sausage, cumin flavour ham sausage, spicy flavour ham sausage, pork flavour ham sausage.
7, make ham sausage with green soya bean, color and luster is attractive in appearance, and protein content is abundanter, and is more easy for consumers to accept.
8, add a certain proportion of meat stuffing in filling, taste is better, and can improve product specification.
9, also can manufacture delicious good to eat square leg with this method.