Health hamandegg or health western pork ham and preparation method thereof
A technology of Western-style ham and ham sausage, which is applied in the field of ginseng-containing ham sausage or Western-style ham and its preparation, which can solve the problems of limited health care function and single taste, and achieve the effect of improving grade, unique aroma and reducing cumbersome procedures
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Embodiment 1
[0019] Take 0.5kg of fresh ginseng, 25kg of fresh chicken, 1kg of eggs, 68.5kg of fresh Chinese yam, 0.3kg of spices, 0.4kg of monosodium glutamate, 1.5kg of salt, 3kg of sugar, a small amount of food preservatives, and a small amount of food antioxidants as raw materials. Processed into ginseng puree, block raw materials are finely processed by conventional methods, mixed evenly with the other raw materials, and made into ham sausage or Western-style ham by conventional methods.
Embodiment 2
[0021] Take 0.15kg of fresh ginseng, 15kg of fresh chicken, 32kg of fresh pork, 1kg of eggs, 46kg of fresh yam, 0.8kg of donkey-hide gelatin, 0.5kg of monosodium glutamate, 1.5kg of salt, 3kg of sugar, 0.3kg of spices, trace amounts of food preservatives, and trace amounts of food antioxidants As raw material, fresh ginseng is finely processed into ginseng puree, block raw material is finely processed by conventional method, mixed evenly with other raw materials, and then made into ham sausage or Western-style ham by conventional method.
Embodiment 3
[0023] Take 0.01kg of fresh ginseng extract, 30kg of fresh chicken, 15kg of fresh donkey meat, 46kg of fresh yam, 0.1kg of rose juice, 3kg of poria cocos, 1kg of egg, 0.3kg of monosodium glutamate, 1.5kg of salt, 2.5kg of sugar, 0.5kg of starch, 0.3kg of spices, a small amount of food preservatives, and a small amount of food antioxidants are used as raw materials. After the block raw materials are finely processed by conventional methods, they are evenly mixed with ginseng extract and other raw materials, and ham sausage or Western-style ham is made by conventional methods.
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