Sea cucumber extract Western ham and production method thereof

A technology of western-style ham and sea cucumber essence, applied in the field of food, can solve problems such as no sea cucumber ham, and achieve the effects of enhancing immunity, delaying aging and high nutritional value.

Active Publication Date: 2010-06-30
青岛农博农食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no literature report on sea cucumber ham at pre...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] When preparing, take 100kg of frozen pork and adopt the natural thawing method. The temperature in the thawing room is controlled at 15°C-20°C and the humidity is 70%-80%. , To prevent excessive or insufficient thawing, use a meat grinder to grind the raw meat into 8mm particles, add 3.35kg of salt, 1.8kg of white sugar, 0.26kg of monosodium glutamate, 0.5kg of carrageenan, 0.01kg of sodium nitrite, and edible red yeast rice. Add 0.007kg of pigment, 1.3kg of hydrolyzed vegetable protein, 1.3kg of glucose, 1.8kg of C 50 compound phosphate, 0.02kg of umami, 0.005kg of essence, and 71kg of ice water into the tumbler together, and then add 5kg of cut plum blossom ginseng Form into 6mm particles, carry out tumbling, the tumbling machine works for 20 minutes, stops for 10 minutes, and the total tumbling time is 2 hours. After rolling and kneading, discharge and fill, thermal processing, cooling and packaging, secondary sterilization, metal detection, 152kg of finished product...

Embodiment 2

[0024] When preparing, take 100kg of chicken, use a meat grinder to grind the raw meat into 8mm particles, add 3.15kg of salt, 1.6kg of white sugar, 0.25kg of monosodium glutamate, 0.8kg of sodium alginate, 1.8kg of soybean protein isolate, and 0.5 kg of calcium gluconate. kg, 1.6kg of C50 compound phosphate, 0.02kg of umami, and 70kg of ice water were added to the tumbler together, then 5kg of sea cucumbers were added and cut into 6mm blocks, and then tumbled. The tumbler worked for 22 minutes, then stopped. 12 minutes for a total tumbling time of 110 minutes. After tumbling and kneading, discharge and fill, thermal processing, cooling and packaging, secondary sterilization, and metal detection, the finished product is about 133kg.

Embodiment 3

[0026] When preparing, take 100kg of beef, use a meat grinder to grind the raw meat into 8mm particles, add 3.10kg of salt, 1.5kg of white sugar, 0.22kg of monosodium glutamate, 0.7kg of sodium alginate, 1.6kg of soybean protein isolate, and 0.45 kg of calcium gluconate. kg, C 50 compound phosphate 1.5kg, umami essence 0.022kg, 70kg ice water, add to the tumbler together, then add 5.6kg light ginseng, cut into 5mm cubes, tumble and knead, and the tumbler works for 18 minutes , stop for 9 minutes, the total tumbling time is 130 minutes. After rolling and kneading, discharge and fill, thermal processing, cooling and packaging, secondary sterilization, and metal detection, the finished product is about 132kg.

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PUM

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Abstract

The invention provides a sea cucumber extract Western ham and a production method thereof, which can solve the defect that sea cucumber ham does not exist in the prior product. The technical scheme is as follows: the weight percentage of sea cucumber is 2 percent to 20 percent, the weight percentage of livestock meat is 30 percent to 85 percent, the weight percentage of condiment is 5 percent to 20 percent, and the rest is water. While maintaining the original flavor and textural characteristics of the traditional ham, the invention increases the nutritive value of the sea cucumber extract Western ham, so that the sea cucumber extract Western ham has the functional nutritive properties of the sea cucumber and can meet the current requirement of consumers on healthy nutritive diet.

Description

technical field [0001] The invention relates to food, in particular to a western-style ham with sea cucumber essence and a preparation method thereof. Background technique [0002] With the economic growth after my country's reform and opening up and the improvement of people's living standards, fundamental changes have taken place in the consumption structure and food structure, and the consumption of meat products, especially high-grade meat products (low-temperature meat products), has increased significantly. Due to the late start of my country's meat product processing industry, the current meat products in my country, especially low-temperature meat products, are relatively insufficient. Due to the relatively fixed production process, there is still a big gap with developed countries in the field of nutritional and functional low-temperature meat products. And as people have increasingly strong demands on the health, nutrition and functionality of meat products, the c...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/314A23L1/317A23L17/50A23L13/40A23L13/60
Inventor 许加超赵向进戴爱国徐凤香
Owner 青岛农博农食品科技有限公司
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