Jinhua ham flavor pot-stewed chicken processing method
A technology of Jinhua ham and its processing method, which is applied in the field of food processing, can solve the problems of low degree of hydrolysis and low utilization rate of Jinhua ham with enzymatic hydrolysis, and achieve the effects of increasing fancy varieties, improving product grades, and increasing nutrients
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[0030] Example 1
[0031] (1) Preparation of ham hydrolyzate: Grind 10kg of ham with a meat grinder, soak for 12 hours according to the weight ratio of ham to water = 1:3, then boil in water at 70°C for 3 hours. After pretreatment, cool to room temperature, beat the ham into pulp with a beater, add 0.3% compound animal protease, and hydrolyze it in water at 50°C for 2 hours to obtain a ham hydrolyzate with a ham hydrolysis rate of 65.8%.
[0032] (2) Preparation of Jinhua ham-flavored stewed soup: take 20kg of fresh pig hind leg bones, 30kg of old hens, 30kg of ham bones, add 400kg of water, bring to a boil on high heat, simmer slowly on low heat, do not add water in the middle, boil for 4 hours, use double Use a multi-layer filter to filter and remove impurities such as pig hind leg bones, old hens, and ham bones to obtain broth. Fresh pig hind leg bones and old hen are pre-processed into sections or small pieces.
[0033] According to the following proportions, put each co...
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[0036] Example 2
[0037] (1) Preparation of ham juice: Grind 10kg of ham with a meat grinder, soak for 14 hours according to the weight ratio of ham and water = 1:4, then boil in water at 70°C for 3.5 hours, cool to At room temperature, use a beater to beat the ham meat into a slurry, then add 0.4% compound animal protease, and hydrolyze it in water at 55°C for 2.5 hours to obtain a ham hydrolyzate, and the ham hydrolysis rate is high.
[0038] (2) Preparation of Jinhua ham-flavored braised soup: 20kg of fresh pork hind leg bone, 30kg of old hen, 30kg of ham bone, add 400kg of water, bring to a boil on high heat, simmer slowly on low heat, do not add water in the middle, and boil for 6 hours. After the broth is boiled, use a double-layer filter to remove impurities such as pig hind leg bones, old hens, ham bones, etc., put it into a sandwich pot according to the following weight ratio and cook for 6 hours on low heat to make Jinhua ham-flavored braised soup.
[0039] 120kg o...
Example Embodiment
[0041] Example 3
[0042] (1) Preparation of ham juice: Grind 10kg of ham with a meat grinder, soak for 14 hours according to the weight ratio of ham to water = 1:5, then boil in water at 70°C for 4 hours, cool to At room temperature, use a beater to beat the ham meat into a slurry, then add 0.5% compound animal protease, and hydrolyze it in water at 60°C for 3 hours to obtain a ham hydrolyzate, and the hydrolysis rate of ham juice is 68.5%.
[0043] (2) Preparation of Jinhua ham-flavored marinated soup: 20kg of fresh pig hind leg bone, 30kg of old hen, 30kg of ham bone, add 400kg of water, bring to a boil on high heat, simmer slowly on low heat, do not add water in the middle, boil for 8 hours, and boil the broth Finally, use a double-layer filter to filter out impurities such as pig hind leg bones, old hens, ham bones, etc., put them in a sandwich pot according to the following weight ratio and cook on low heat for 7 hours to make Jinhua ham-flavored marinated soup.
[0044...
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