Preparation method of extra tasty crispy ham

A ham and raw material technology, which is applied in the field of crispy ham preparation, can solve the problems of not being able to meet the dietary structure and seeking innovation and change, not taking into account the sensory enjoyment of color, aroma and taste, and not strong meat aroma, so as to increase the flavor and Variety, taste crisp and tender, meaty and full effect

Inactive Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sausages processed from pigskin have an old taste, and the meat is not strong, and they cannot take into account

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of crispy ham, comprising the steps of:

[0031] ①. Thaw 80 parts of No. 2 and 4 raw meat and 20 parts of fat meat, remove the tendons and cartilage, twist them out with an orifice plate with a diameter of 8mm, and put them into a tumbler, add soybean protein isolate: 4 parts, ice water: 40 parts , Salt: 3.4 parts, glucose: 2 parts, white sugar: 1 part, monosodium glutamate: 0.2 parts, meat compound phosphate 346 (produced by German CFB company): 0.6 parts, carrageenan: 0.5 parts, D-sodium erythorbate: 0.1 Parts, sodium nitrite: 0.01 parts, white pepper powder: 0.2 parts, nutmeg powder: 0.1 parts, Tianjin Chunfa brand meat flavor essence 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, the above-mentioned raw materials were tumbled intermittently for 7 hours in a low-speed vacuum, tumbled for 20 minutes, and stopped for 10 minutes;

[0032] ②. Pre-...

Embodiment 2

[0036] A preparation method of crispy ham, comprising the steps of:

[0037] ①. Thaw 75 parts of No. 2 and No. 4 raw meat and 25 parts of fat meat, remove the tendons and cartilage, twist them out with an orifice plate with a diameter of 8 mm, and put them into a tumbler, add 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 Parts, sodium nitrite: 0.012 parts, white pepper powder: 0.22 parts, nutmeg powder: 0.12 parts, Tianjin Chunfa brand meat flavor essence 84114A: 0.55 parts, Tianjin Chunfa brand spicy oily essence 85108: 0.22 parts, sodium lactate: 3.4 parts, nisin: 0.025 parts, sodium diacetate: 0.18 parts, tumbling the above raw materials at low speed for 7 hours, tumbling for 20 minutes, and stopping for 10 minutes;

[0038] ②. Pre-boil 22...

Embodiment 3

[0042] A preparation method of crispy ham, comprising the steps of:

[0043] ①. Thaw 85 parts of the No. 2 and No. 4 raw meat and 15 parts of fat meat, remove the tendons and cartilage, twist them out with an orifice plate with a diameter of 8 mm, and put them into a tumbler, add 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 (manufactured 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 essence 84114A: 0.45 parts, Tianjin Chunfa brand spicy oily essence 85108: 0.18 parts, sodium lactate: 2.9 parts, nisin: 0.02 parts, sodium diacetate: 0.16 parts. The above raw materials were tumbled and kneaded at low speed for 7 hours, tumbled for 20 minutes, and stopped for 10 minutes;

[0044...

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Abstract

The invention relates to a preparation method of an extra tasty crispy ham. The method comprises the following steps of: (1) unfreezing No.2 and No.4 meat serving as raw material meat and fat meat, removing tendons and cartilage, twisting the No.2 and No.4 meat without tendons and cartilage by using an orifice plate with diameter of 8 millimeters, putting twisted meat into a rolling kneader, adding ice water, isolated soy protein, salt, glucose, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, spice, meat flavor, chili oil like essence, sodium lactate, nisin and sodium diacetate, vacuumizing, and intermittently kneading the mixture for 7 hours, wherein kneading is stopped for 10 minutes once 20 minutes; (2) pre-boiling pig skin by using hot water of 90 DEG C, removing hair and grease, mincing the pig skin into granules with rice size by using a mincing machine, adding the pig skin granules into the rolling kneader, scattering, adding corn starch, vacuumizing, and performing continuous kneading for 50 minutes to form stuffing; (3) filling the stuffing into a nylon casing with folding diameter of 50 millimeters; and (4) cooling for 50 minutes at the temperature of 90 DEG C, and thus obtaining the extra tasty crispy ham. The method has the advantages of simplicity in preparation, high finished product quality, low production cost and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing crispy ham. Background technique [0002] The main component of protein contained in pigskin is collagen, accounting for about 85%, followed by elastin. Biological research has found that collagen protein is related to the ability to bind water. If the human body lacks this collagen protein, which is a biological macromolecular glue, it will hinder the mechanism of water storage in cells in the body. When the amount of cell-bound water is significantly reduced, the human body will experience "dehydration". In mild cases, the skin will be dry, desquamated, lose its elasticity, and wrinkles will appear horizontally. In severe cases, it will affect life. Modern studies have found that regular consumption of pigskin has the effects of delaying aging and fighting cancer. Because pigskin contains a lot of collagen, it can effectively slow down the aging of body cells. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/09A23L13/40A23L13/60
Inventor 张凯刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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