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Fresh crisp ham and making method thereof

A technology of ham and raw materials, which is applied in the field of crispy ham and its production, can solve the problems of not taking into account the sensory enjoyment of color, aroma and taste, not satisfying the diet structure, seeking innovation and change, and not strong meat aroma, so as to increase the flavor And variety, crisp and tender taste, good bite effect

Inactive Publication Date: 2013-02-20
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the sausages processed from pigskin have a relatively old taste, and the meat is not strong in aroma. They cannot take into account the sensory enjoyment of color, aroma and taste, and cannot meet people's dietary structure and demand for innovation and change.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of crispy ham is prepared from raw materials comprising the following parts by weight:

[0033] No. 2 and 4 meat: 80 parts, fatty meat: 20 parts, pig skin: 20 parts, corn starch: 8 parts, soybean protein isolate: 4 parts, ice water: 40 parts, salt: 3.4 parts, glucose: 2 parts, White sugar: 1 part, monosodium glutamate: 0.2 part, meat compound phosphate 346 (produced by German CFB company): 0.6 part, carrageenan: 0.5 part, D-sodium erythorbate: 0.1 part, sodium nitrite: 0.01 part, white pepper Nutmeg powder: 0.2 parts, nutmeg powder: 0.1 parts, Tianjin Chunfa brand meat flavor 84114A: 0.5 parts, Tianjin Chunfa brand spicy oily flavor 85108: 0.2 parts, sodium lactate: 3 parts, nisin: 0.022 parts, Sodium diacetate: 0.17 parts.

[0034] The specific preparation process is:

[0035] ①. After thawing raw meat No. 2 and 4 and fat meat, remove tendons and cartilage, twist them out with an 8mm diameter orifice and put them into a tumbler, add other raw materials except ...

Embodiment 2

[0040] A kind of crispy ham is prepared from raw materials comprising the following parts by weight:

[0041] No. 2 and 4 meat: 75 parts, fatty meat: 25 parts, pig skin: 22 parts, corn starch: 9 parts, soybean protein isolate: 4.5 parts, ice water: 44 parts, salt: 3.5 parts, glucose: 2.1 parts, White sugar: 1.2 parts, monosodium glutamate: 0.22 parts, meat compound phosphate 346 (produced by German CFB company): 0.65 parts, carrageenan: 0.6 parts, D-sodium erythorbate: 0.12 parts, sodium nitrite: 0.012 parts, white pepper Powder: 0.22 parts, nutmeg powder: 0.12 parts, Tianjin Chunfa brand meat flavor 84114A: 0.55 parts, Tianjin Chunfa brand spicy oily flavor 85108: 0.22 parts, sodium lactate: 3.4 parts, nisin: 0.025 parts, Sodium diacetate: 0.18 parts.

[0042] The specific preparation process is:

[0043] ①. After thawing raw meat No. 2 and 4 and fat meat, remove tendons and cartilage, twist them out with an 8mm diameter orifice and put them into a tumbler, add other raw ma...

Embodiment 3

[0048] A kind of crispy ham is prepared from raw materials comprising the following parts by weight:

[0049] No. 2 and 4 meat: 85 parts, fatty meat: 15 parts, pig skin: 18 parts, corn starch: 7 parts, soybean protein isolate: 3.5 parts, ice water: 38 parts, salt: 3.3 parts, glucose: 1.8 parts, White sugar: 0.8 parts, monosodium glutamate: 0.18 parts, meat compound phosphate 346 (produced by German CFB company): 0.55 parts, carrageenan: 0.4 parts, D-sodium erythorbate: 0.08 parts, sodium nitrite: 0.009 parts, white pepper Powder: 0.18 parts, nutmeg powder: 0.08 parts, Tianjin Chunfa brand meat flavor 84114A: 0.45 parts, Tianjin Chunfa brand spicy oily flavor 85108: 0.18 parts, sodium lactate: 2.9 parts, nisin: 0.02 parts, Sodium diacetate: 0.16 parts.

[0050] The specific preparation process is:

[0051] ①. After thawing raw meat No. 2 and 4 and fat meat, remove tendons and cartilage, twist them out with an 8mm diameter orifice and put them into a tumbler, add other raw mat...

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PUM

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Abstract

The invention relates to a fresh crisp ham and a making method thereof, wherein the fresh crisp ham comprises the following raw materials in parts by weight: meat No.2-4, fat, pig skin, corn starch, soybean protein isolate, ice water, table salt, glucose, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, spice, meaty flavoring, spicy oil-shaped flavoring, sodium lactate, nisin and sodium diacetate. A product made in the invention has the characteristics of crisp and tender taste, good biting feel, full meat flavor, spicy and delicious taste and rich nutrition.

Description

technical field [0001] The invention relates to the field of food, in particular to a crispy ham and a preparation method thereof. Background technique [0002] Scientists have found that regular consumption of pigskin has anti-aging and anti-cancer effects. The reason is that pigskin contains a lot of collagen, which can effectively slow down the aging of body cells. The main component of protein contained in pigskin is collagen, accounting for about 85%, followed by elastin. Collagen protein can be converted into gelatin during the cooking process. Gelatin has a network space structure, which can combine a lot of water, enhance cell physiological metabolism, effectively improve the physiological function of the body and the water storage function of skin tissue cells, so that the cells are moisturized and maintained. Moisturizes the skin, prevents premature wrinkles and slows down the aging process of the skin. If the human body lacks this kind of collagen, which is a bi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/312A23L13/60A23L13/20A23L13/40
Inventor 张凯刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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