阅读说明：本技术 一种火腿肠及其制备方法 (Ham sausage and preparation method thereof ) 是由 许勇 于 2020-07-17 设计创作，主要内容包括：本发明公开了一种火腿肠及其制备方法,以猪蹄为原料制作成填充载体后填充精肉以及添加剂制备而得。其中,添加剂包括食盐、香辛料、食用酒精和风味添加剂,精肉为颗粒状、条状或块状。本发明的火腿肠以猪蹄为原料制作成填充载体然后填充精肉制作而成,经过提纯后的火腿肠载体外观介于透明和半透明之间,火腿肠内部用料可视化,解决了市场上填充物为肉糜状的火腿肠内部组成不可视的弊端,而且本发明提供的火腿肠弹性好,口感佳,比现有的肉糜状填充的火腿肠口感、质感都有显著提升。(The invention discloses a ham sausage and a preparation method thereof, which is prepared by filling fine meat and additives after pig trotters are used as raw materials to prepare a filling carrier. Wherein the additives comprise salt, spice, edible alcohol and flavor additive, and the lean meat is in the form of granule, strip or block. The ham sausage is prepared by taking the pig trotters as raw materials to prepare the filling carrier and then filling the fine meat, the appearance of the purified ham sausage carrier is between transparent and semitransparent, the materials in the ham sausage are visual, the defect that the internal components of the ham sausage with minced meat filling materials in the market are not visible is overcome, and the ham sausage provided by the invention has good elasticity and good taste, and the taste and texture are obviously improved compared with the existing minced meat filled ham sausage.)

1. The ham sausage is characterized in that the ham sausage is prepared by filling fine meat and additives after a pig trotters is used as a raw material to prepare a filling carrier; the filled carrier has an appearance between transparent and translucent.

2. The ham sausage according to claim 1 wherein said additives comprise table salt, spices, edible alcohol and flavor additives.

3. The ham sausage according to claim 2, wherein the flavor modifier comprises one or more of rose, sweet osmanthus, lily, jasmine and seville orange flower.

4. The ham sausage according to claim 3, wherein the flavor modifier comprises equal quality of rose and osmanthus flower.

5. The ham sausage according to claim 2, wherein the raw materials of the ham sausage comprise the following raw materials in percentage by weight: 30 to 45 percent of lean meat, 1 to 3.5 percent of salt, 1 to 4 percent of spice, 0.5 to 1 percent of edible alcohol, 2 to 4 percent of flavor regulator and the balance of the filling carrier.

6. The ham sausage according to claim 1, wherein the lean meat is one or more of beef, chicken, pork and fish.

7. Ham according to claim 1 wherein said meat extract is in the form of granules, strips or chunks.

8. The ham sausage according to claim 7, wherein the cross section of the meat essence has one or more of the specifications of 0.5cm x 0.5cm, 0.5cm x 1.0cm, 0.5 x 1.5cm, 1.0cm x 1.0cm, 1.0cm x 1.5cm and 1.0cm x 2.0 cm.

9. A process for the preparation of ham according to any of claims 1 to 8, comprising the following steps:

(1) selecting pig trotters, soaking in 4 deg.C clear water for 40-56 hr, cleaning and removing dirt;

(2) the mass ratio of the pig trotters to the clear water is 1: 1-2, decocting with slow fire at 90-150 deg.C for 2-4h, sieving with 80-300 mesh sieve, and removing impurities to obtain a filled carrier;

(3) and (3) mixing the filling carrier obtained in the step (2) with the fine meat processed into a preset specification and the additive, filling and refrigerating to obtain the ham sausage.

10. The preparation method according to claim 9, wherein the step of decocting the trotter with slow fire in the step (2) comprises the following specific steps: decocting at 90-100 deg.C for 30-50min, at 100-.

Technical Field

The invention relates to the technical field of food processing, in particular to a ham sausage and a preparation method thereof.

Background

Most of ham sausages sold in the market at present are made of starch, meat paste and other additives, the mixture of the starch and the meat paste can play a role in bonding, but consumers cannot visually see the internal composition of the ham sausages and cannot judge the quality of meat and the types of the meat paste, and a multiplier is provided for making the ham sausages with unqualified quality. Therefore, there is a need for a ham sausage in which the internal composition thereof can be visually observed.

Disclosure of Invention

The invention provides a ham sausage, which takes pig trotters as raw materials to obtain a visual ham sausage filling carrier between transparent and semitransparent, and then is filled with raw materials such as fine meat to obtain the ham sausage which can be visually observed in the internal components, has high safety and good taste.

In order to achieve the purpose, the invention adopts the following technical scheme:

a ham sausage is prepared by using pig trotters as raw materials to prepare a filling carrier, and then filling fine meat and an additive; the filled carrier has an appearance between transparent and translucent.

The pig trotter contains abundant collagen which is the most main protein component in tendon, ligament and connective tissue and has the functions of maintaining beauty and keeping young. The traditional Chinese medicine considers that the trotter is neutral in nature, sweet and salty in taste and is a good medicine for treating diseases.

Further, the additives comprise salt, spices, edible alcohol and flavor additives.

Further, the flavor regulator comprises one or more of rose, sweet osmanthus, lily, jasmine and seville orange flower.

Further, the flavor regulator comprises roses and sweet osmanthus with equal mass. Edible flowers such as added roses and osmanthus fragrans are added into the ham sausage, so that the ham sausage is fragrant and pleasant, and not only has the fragrance of the flowers, but also has a certain beautifying effect.

Further, the ham sausage comprises the following raw materials in percentage by weight: 30 to 45 percent of lean meat, 1 to 3.5 percent of salt, 1 to 4 percent of spice, 0.5 to 1 percent of edible alcohol, 2 to 4 percent of flavor regulator and the balance of the filling carrier.

Further, the lean meat is one or more of beef, chicken, pork and fish.

Further, the ham sausage of 1 is characterized in that the fine meat is granular, strip-shaped or blocky.

Further, the cross section of the lean meat has one or a combination of two or more of 0.5cm × 0.5cm, 0.5cm × 1.0cm, 0.5 × 1.5cm, 1.0cm × 1.0cm, 1.0cm × 1.5cm, and 1.0cm × 2.0 cm.

The invention also provides a preparation method of the ham sausage, which comprises the following steps:

(1) selecting pig trotters, soaking in 4 deg.C clear water for 40-56 hr, cleaning and removing dirt;

(2) the mass ratio of the pig trotters to the clear water is 1: 1-2, decocting with slow fire at 90-150 deg.C for 2-4h, sieving with 80-300 mesh sieve, and removing impurities to obtain a filled carrier;

(3) and (3) mixing the filling carrier obtained in the step (2) with the fine meat processed into a preset specification and the additive, filling and refrigerating to obtain the ham sausage.

Further, the step (2) of decocting the trotter with slow fire comprises the following specific steps: decocting at 90-100 deg.C for 30-50min, at 100-.

The invention has the beneficial effects that:

the ham sausage is prepared by taking the pig trotters as raw materials to prepare the filling carrier and then filling the fine meat, the appearance of the purified ham sausage carrier is between transparent and semitransparent, the materials in the ham sausage are visual, the defect that the internal components of the ham sausage with minced meat-shaped filler on the market are not visible is overcome, and the ham sausage provided by the invention has good elasticity and good taste, and the taste and texture are obviously improved compared with the minced meat-shaped filler on the market.

Detailed Description

Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.

The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples were purchased from a conventional biochemical reagent store unless otherwise specified. In the quantitative tests in the following examples, three replicates were set, and the data are the mean or the mean ± standard deviation of the three replicates.

The ham sausage is produced by using pig's feet as raw material and through defatting, decocting, purifying, eliminating impurity and other technological steps.

The technical solution of the present invention will be described with reference to the specific embodiments.