CN105410732A - Clam and mutton flavor ham sausage and processing method therefor - Google Patents

Abstract

The invention discloses a clam and mutton-flavored ham sausage and a processing method thereof. It is prepared from main ingredients and auxiliary materials. The main ingredients include 1200g of mutton, 600g of mutton bones, and 700-800g of clams; 70g, red dates 50-60g, wolfberry 20-30g, mushrooms 10-20g, angelica 10-20g, soybean protein 30-50g, tender meat powder 10g, refined salt 30-40g, pepper 1-4g, rice wine 30-40g, glucose 0.5- 1g, sodium nitrite 0-1.2g, sodium pyrophosphate 1-1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 0.5-1g, garlic 10g, sugar 20-30g, monosodium glutamate 0.5-1g, star anise 1- 2g, shallots 10-20g, soy sauce 40-50g, chili powder 3-5g. The clam and mutton-flavored ham sausage of the present invention is rich in protein and vitamins, also rich in various amino acids and mineral elements such as selenium, calcium, iron, etc., has low fat content, and has the functions of inhibiting tumor growth, preventing cancer, tonifying deficiency and calming the nerves, improving eyesight and improving eyesight. Wind, nourishing kidney and moistening lung and protecting liver and other health care functions.

Description

A kind of clam and mutton flavor ham sausage and its processing method

technical field

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

Background technique

Mutton is very rich in protein and vitamins, and is also rich in various amino acids and mineral elements such as selenium, calcium, and iron, and has a low fat content. Scientists in Switzerland discovered that there is a fatty acid called CLA in sheep, which has the effect of treating cancer; Li Shizhen wrote in "Compendium of Materia Medica": Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, and benefit the kidney Qi, nourish the courage and improve eyesight.

Clams are known as "the most fresh in the world" and "the crown of a hundred flavors". They are salty and cold in nature, molluscs, oval shells, and light brown. , iron, calcium, iodine, vitamins, amino acids and taurine and other ingredients, low calorie, high protein, less fat, has a preventive effect on chronic diseases of middle-aged and elderly people.

After extensive searches, clams and mutton are used as the main raw materials to make ham sausages, but no relevant reports or publications have been found.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a clam mutton ham sausage with delicious taste, rich nutrition and unique flavor and a processing method thereof.

In order to achieve the above object, the present invention adopts the following technical solutions:

A clam and mutton-flavored ham sausage, prepared from main ingredients and auxiliary materials, the main ingredients include 1200g of mutton, 600g of mutton bones, and 700-800g of clams; the auxiliary materials include 50-70g of suet and 50-60g of red dates , wolfberry 20-30g, mushroom 10-20g, angelica 10-20g, soybean protein 30-50g, tender meat powder 10g, refined salt 30-40g, pepper 1-4g, rice wine 30-40g, glucose 0.5-1g, sodium nitrite 0 -1.2g, sodium pyrophosphate 1-1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 0.5-1g, garlic 10g, sugar 20-30g, monosodium glutamate 0.5-1g, star anise 1-2g, green onion 10-20g , soy sauce 40-50g, chili powder 3-5g.

The processing method of the clam and mutton flavor ham sausage comprises the following steps:

(1) Select fresh mutton, mutton bones and clams that have passed the quarantine, remove fat, tendons, cartilage, etc. from the mutton, clean them, and cut them into 1-1.5kg chunks; put the clams in a container and rinse and soak them with clean water. Remove sand, mud and other sundries in the clams; clean the lamb bones; weigh the lamb, lamb bones, and clams according to the proportioning weight;

(2) Put the washed mutton bones into the pot and cook them. When the first time boils, take out the mutton bones, pour off the water, then add water for the second cooking, and add the ingredients Specific weight of red dates, wolfberry, shiitake mushrooms and Angelica dahurica, when cooked, add clams and continue to cook, wait until the clams are cooked, skim off the white foam on the upper layer, take the clam meat, cool the soup to get ice soup for later use;

(3) Dissolve the tender meat powder of the above proportioning weight in clear water and add it to the mutton, let it stand at room temperature for tenderization for 15 minutes, then put the tenderized mutton into a meat grinder to grind the meat to obtain minced mutton;

(4) Prepare salt, pepper, rice wine, glucose, sodium nitrite, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, sugar, monosodium glutamate, star anise, green onion, soy sauce, chili powder and other auxiliary materials to marinate Prepare the solution, then add the pickling solution to the minced mutton in step (3), mix evenly, and marinate at 2-7°C for 24 hours;

(5) Put the minced mutton marinated in step (4) and the clam meat obtained in step (2) into the chopping machine, spread it evenly, and then add soybean protein, suet and step (1 ) ice soup, the ice soup addition is 200-240g, chopping time 4-8min;

(6) Put the minced mutton and clam minced meat chopped and mixed in step (5) in a container, place it at 4°C for 10 minutes, and then pour it to obtain ham sausage;

(7) Put the ham sausage obtained in step (6) into a cooking pot for cooking, the water temperature is 80-85°C, the time is 25min, and the product center temperature reaches 75°C;

(8) Rapidly heat up to 100°C when cooking is about to end, and rapidly cool to 0-8°C after cooking for 2-3 minutes to obtain clam and mutton-flavored ham sausage.

Compared with the prior art, the beneficial effects of the present invention are as follows:

(1) The clam and mutton flavored ham sausage of the present invention has nutritional characteristics such as high protein, high trace elements, and low fat, and the clam and mutton ham sausage contains GLA fatty acid and clam substances, which have the effect of inhibiting tumor growth and preventing cancer; The invention uses mutton and clams as the main ingredients. Mutton is a hot food material, and clams are cold in nature. According to the different effects of mutton and clams, the combination of the two can achieve the perfect effect of complementing yin and yang; the clam mutton ham sausage of the present invention is A new type of food with rich nutrition and good health care function enriches the variety of deep-processed mutton products, improves the technological content of the products, and increases the market competitiveness of mutton products.

(2) red dates, wolfberry, shiitake mushrooms and Angelica dahurica are added to the clam and mutton flavored ham sausage of the present invention, which not only keeps the nutrition and health care ingredients of the clam and mutton ham sausage, but also makes the product rich in vitamins, organic acids, natural carotene, Lycium barbarum proteoglycan, calcium, iron and other nutrients make the nutrition of the product more complete; at the same time, the product has the functions of tonifying deficiency and calming the nerves, improving eyesight and dispelling wind, nourishing kidney and lung, and protecting the liver.

(3) The processing method of clam and mutton-flavored ham sausage of the present invention, the clam itself has the characteristics of delicious meat quality, the clam and the mutton bone are boiled together to obtain the ice soup, and then the mutton, the clam meat and the ice soup are chopped and mixed together, The umami taste of clams in the ice soup can reduce the smell of mutton, and has the effect of reducing the smell and improving the freshness.

(4) The processing method of the clam and mutton flavor ham sausage of the present invention adopts boiled soup to cool down to replace the traditional ice water in the chopping process, and the nutritional components of the soup are incorporated into the mutton mince, so that the local flavor of the product is more Unique and delicious.

(5) In the processing method of the clam and mutton flavor ham sausage of the present invention, the minced meat after chopping is first placed at 4°C for a period of time to dissipate the heat of the minced meat and prevent the casing from swelling and cracking during cooking.

detailed description

The present invention will be further described below in conjunction with embodiment.

Example 1:

A clam and mutton-flavored ham sausage, prepared from main ingredients and auxiliary materials, the main ingredients include 1200g mutton, 600g lamb bones, and 700g clams; the auxiliary materials include 50g suet, 60g red dates, 20g wolfberry, and 10g shiitake mushrooms , Angelica dahurica 10g, soybean protein 30g, tender meat powder 10g, refined salt 30g, pepper 1g, rice wine 30g, glucose 0.5g, sodium pyrophosphate 1g, fennel 1g, ginger 10g, sodium ascorbate 0.5g, garlic 10g, sugar 20g, monosodium glutamate 0.5g , star anise 1g, green onion 10g, soy sauce 40g, chili powder 3g.

Processing method: (1) Select fresh mutton, mutton bones and clams that have passed the quarantine, remove fat, tendons, cartilage, etc. from the mutton, clean them, and cut them into 1-1.5kg blocks; put the clams in a container and wash them with clean water Rinse and soak to remove debris such as sand and mud in the clams; clean the lamb bones; weigh the lamb, lamb bones, and clams according to the proportioning weight; (2) put the washed lamb bones into the pot for boiling, wait for the When boiling for the first time, take out the lamb bones, pour out the water, and then add water for the second cooking. At the same time, add red dates, wolfberry, shiitake mushrooms and Angelica dahurica according to the proportion. After they are cooked, add clams and continue cooking. After the clams are opened and cooked, skim off the white foam on the upper layer, take the clam meat, cool the soup to get the ice soup for later use; (3) dissolve the tender meat powder with the above ratio in water and add it to the mutton. Place the tenderized 15min, then put the tenderized mutton into the meat grinder to grind the meat to obtain minced mutton; (4) mix the refined salt, Chinese prickly ash, yellow rice wine, glucose, sodium nitrite, sodium pyrophosphate, anise , ginger, sodium ascorbate, garlic, sugar, monosodium glutamate, star anise, shallots, soy sauce, chili powder and other auxiliary materials to make a pickling liquid, then add the pickling liquid to the mutton mince in step (3) and mix well, marinate at 2°C Prepare for 24 hours; (5) Put the minced mutton marinated in step (4) and the clam meat obtained in step (2) together into a chopping machine, spread out evenly, and then add soybean protein, suet and The ice soup of step (1), the addition of the ice soup is 200g, and the chopping time is 4min; (6) the mutton and clam minced meat chopped and mixed in step (5) are placed in a container, and placed at 4°C for 10min , and then poured to obtain ham sausage; (7) put the ham sausage obtained in step (6) into a cooking pot for boiling, the water temperature is 80°C, and the time is 25min, until the center temperature of the product reaches 75°C; (8) cook When the cooking is about to end, the temperature is rapidly raised to 100°C, and after cooking for 2 minutes, it is rapidly cooled to 0°C to obtain clam and mutton flavored ham sausage.

Example 2:

A clam and mutton-flavored ham sausage, prepared from main ingredients and auxiliary materials, the main ingredients include 1200g mutton, 600g mutton bones, and 750g clams; the auxiliary materials include 60g suet, 55g red dates, 25g wolfberry, and 15g mushrooms , Angelica dahurica 15g, soybean protein 40g, tender meat powder 10g, refined salt 35g, pepper 3g, rice wine 35g, glucose 0.7g, sodium nitrite 0.1g, sodium pyrophosphate 1.3g, fennel 2g, ginger 15g, sodium ascorbate 0.7g, garlic 10g , sugar 25g, monosodium glutamate 0.7g, star anise 1.5g, shallot 15g, soy sauce 45g, chili powder 4g.

Processing method: (1) Select fresh mutton, mutton bones and clams that have passed the quarantine, remove fat, tendons, cartilage, etc. from the mutton, clean them, and cut them into 1-1.5kg blocks; put the clams in a container and wash them with clean water Rinse and soak to remove debris such as sand and mud in the clams; clean the lamb bones; weigh the lamb, lamb bones, and clams according to the proportioning weight; (2) put the washed lamb bones into the pot for boiling, wait for the When boiling for the first time, take out the lamb bones, pour out the water, and then add water for the second cooking. At the same time, add red dates, wolfberry, shiitake mushrooms and Angelica dahurica according to the proportion. After they are cooked, add clams and continue cooking. After the clams are opened and cooked, skim off the white foam on the upper layer, take the clam meat, cool the soup to get the ice soup for later use; (3) dissolve the tender meat powder with the above ratio in water and add it to the mutton. Place the tenderized 15min, then put the tenderized mutton into a meat grinder to grind the meat to obtain minced mutton; (4) mix proportioned refined salt, Chinese prickly ash, rice wine, glucose, sodium nitrite, sodium pyrophosphate, fennel , ginger, sodium ascorbate, garlic, sugar, monosodium glutamate, star anise, green onion, soy sauce, chili powder and other auxiliary materials to make a pickling liquid, then add the pickling liquid to the mutton mince in step (3) and mix well, marinate at 5 °C Prepare for 24 hours; (5) Put the minced mutton marinated in step (4) and the clam meat obtained in step (2) together into a chopping machine, spread out evenly, and then add soybean protein, suet and The ice soup of step (1), the addition of the ice soup is 220g, and the chopping time is 5min; (6) the mutton and clam minced meat chopped and mixed in step (5) are placed in a container, and placed at 4°C for 10min , and then poured to obtain ham sausage; (7) put the ham sausage obtained in step (6) into a cooking pot for boiling at a water temperature of 85°C for 25 minutes until the center temperature of the product reaches 75°C; (8) cook When the preparation is about to end, the temperature is rapidly raised to 100°C, and after cooking for 2-3 minutes, it is rapidly cooled to 5°C to obtain clam and mutton flavored ham sausage.

Example 3:

A clam and mutton-flavored ham sausage, prepared from main ingredients and auxiliary materials, the main ingredients include 1200g mutton, 600g lamb bones, and 800g clams; the auxiliary materials include 70g suet, 60g red dates, 30g wolfberry, and 20g shiitake mushrooms , Angelica dahurica 10g, soybean protein 50g, tender meat powder 10g, refined salt 40g, pepper 4g, rice wine 40g, glucose 1g, sodium nitrite 0.12g, sodium pyrophosphate 1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 1g, Garlic 10g, sugar 30g, monosodium glutamate 1g, star anise 2g, shallot 20g, soy sauce 50g, chili powder 5g.

Processing method: (1) Select fresh mutton, mutton bones and clams that have passed the quarantine, remove fat, tendons, cartilage, etc. from the mutton, clean them, and cut them into 1-1.5kg blocks; put the clams in a container and wash them with clean water Rinse and soak to remove debris such as sand and mud in the clams; clean the lamb bones; weigh the lamb, lamb bones, and clams according to the proportioning weight; (2) put the washed lamb bones into the pot for boiling, wait for the When boiling for the first time, take out the lamb bones, pour out the water, and then add water for the second cooking. At the same time, add red dates, wolfberry, shiitake mushrooms and Angelica dahurica according to the proportion. After they are cooked, add clams and continue cooking. After the clams are opened and cooked, skim off the white foam on the upper layer, take the clam meat, cool the soup to get the ice soup for later use; (3) dissolve the tender meat powder with the above ratio in water and add it to the mutton. Place the tenderized 15min, then put the tenderized mutton into a meat grinder to grind the meat to obtain minced mutton; (4) mix proportioned refined salt, Chinese prickly ash, rice wine, glucose, sodium nitrite, sodium pyrophosphate, fennel , ginger, sodium ascorbate, garlic, sugar, monosodium glutamate, star anise, shallots, soy sauce, chili powder and other auxiliary materials to make a pickling liquid, then add the pickling liquid to the mutton mince in step (3) and mix well, marinate at 7°C Prepare for 24 hours; (5) Put the minced mutton marinated in step (4) and the clam meat obtained in step (2) together into a chopping machine, spread out evenly, and then add soybean protein, suet and The ice soup of step (1), the addition of the ice soup is 240g, and the chopping time is 8min; (6) the mutton and clam minced meat chopped and mixed in step (5) are placed in a container, and placed at 4°C for 10min , and then poured to obtain ham sausage; (7) put the ham sausage obtained in step (6) into a cooking pot for boiling at a water temperature of 85°C for 25 minutes until the center temperature of the product reaches 75°C; (8) cook When the cooking is about to end, the temperature is rapidly raised to 100°C, and after cooking for 3 minutes, it is rapidly cooled to 8°C to obtain clam and mutton flavored ham sausage.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any form; any person skilled in the art can use the above disclosure without departing from the scope of the technical solution of the present invention. Methods and Technical Contents Many possible changes and modifications are made to the technical solution of the present invention, or modified into equivalent embodiments with equivalent changes. Therefore, any simple modifications, equivalent replacements, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention, which do not deviate from the technical solutions of the present invention, still fall within the protection scope of the technical solutions of the present invention.

Claims (2)

1. A clam and mutton flavored ham sausage, prepared from main ingredients and auxiliary materials, characterized in that: the main ingredients include 1200g of mutton, 600g of mutton bones, and 700-800g of clams; the auxiliary materials include mutton fat 50- 70g, red dates 50-60g, wolfberry 20-30g, mushrooms 10-20g, angelica 10-20g, soybean protein 30-50g, tender meat powder 10g, refined salt 30-40g, pepper 1-4g, rice wine 30-40g, glucose 0.5- 1g, sodium nitrite 0-1.2g, sodium pyrophosphate 1-1.5g, fennel 1-3g, ginger 10-20g, sodium ascorbate 0.5-1g, garlic 10g, sugar 20-30g, monosodium glutamate 0.5-1g, star anise 1- 2g, shallots 10-20g, soy sauce 40-50g, chili powder 3-5g. 2. A processing method of clam and mutton flavor ham sausage as claimed in claim 1, characterized in that: comprising the following steps: (1) Select fresh mutton, mutton bones and clams that have passed the quarantine, remove fat, tendons, cartilage, etc. from the mutton, clean them, and cut them into 1-1.5kg chunks; put the clams in a container and rinse and soak them with clean water. Remove sand, mud and other sundries in the clams; clean the lamb bones; weigh the lamb, lamb bones, and clams according to the proportioning weight; (2) Put the washed mutton bones into the pot and cook them. When the first time boils, take out the mutton bones, pour off the water, then add water for the second cooking, and add the ingredients Specific weight of red dates, wolfberry, shiitake mushrooms and Angelica dahurica, when cooked, add clams and continue to cook, wait until the clams are cooked, skim off the white foam on the upper layer, take the clam meat, cool the soup to get ice soup for later use; (3) Dissolve the tender meat powder of the above proportioning weight in clear water and add it to the mutton, let it stand at room temperature for tenderization for 15 minutes, then put the tenderized mutton into a meat grinder to grind the meat to obtain minced mutton; (4) Prepare salt, pepper, rice wine, glucose, sodium nitrite, sodium pyrophosphate, fennel, ginger, sodium ascorbate, garlic, sugar, monosodium glutamate, star anise, green onion, soy sauce, chili powder and other auxiliary materials to marinate Prepare the solution, then add the pickling solution to the minced mutton in step (3), mix evenly, and marinate at 2-7°C for 24 hours; (5) Put the minced mutton marinated in step (4) and the clam meat obtained in step (2) into the chopping machine, spread it evenly, and then add soybean protein, suet and step (1 ) ice soup, the ice soup addition is 200-240g, chopping time 4-8min; (6) Put the minced mutton and clam minced meat chopped and mixed in step (5) in a container, place it at 4°C for 10 minutes, and then pour it to obtain ham sausage; (7) Put the ham sausage obtained in step (6) into a cooking pot for cooking, the water temperature is 80-85°C, the time is 25min, and the product center temperature reaches 75°C; (8) Rapidly heat up to 100°C when cooking is about to end, and rapidly cool to 0-8°C after cooking for 2-3 minutes to obtain clam and mutton-flavored ham sausage.