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Ham stuffing and manufacturing method thereof

A kind of ham, high-quality technology, applied in the field of ham stuffing and its production, can solve the problems of not enough flavor and unique taste, single nutrition, rough texture, etc., and achieve the effect of unique taste, rich nutrition and unique flavor

Inactive Publication Date: 2018-12-28
威宁县蒋凤明苦荞系列食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the way of eating ham is still the traditional way. Generally, it is directly steamed and eaten, or cooked into a hot pot, and ham is used as a filling to make moon cakes and other foods. However, the existing ham fillings are single in nutrition, rough in texture and easy to eat Loose, greasy in mouthfeel, not fresh and unique in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A ham filling prepared from the following raw materials: 5 kg of Weining high-quality ham, 12 kg of cooked oat flour, 0.5 kg of pig skin, 2 kg of glutinous rice liquid, 0.8 kg of taro, 1 kg of yam, 1 kg of tomato, 1 kg of milk, 5 kg of sugar, and 0.5 kg of chopped green onion kg, 2 kg of lard, 2 kg of cooked walnut kernels, 1 kg of cooked peanut kernels, 1 kg of cooked sesame seeds, 0.5 kg of sunflower kernels, and 0.2 kg of pepper powder; the preparation method comprises the following steps:

[0022] (1) Raw material preparation

[0023] A. Peel and debone Weining high-quality ham, wash it, put it in a steamer and steam for 75 minutes, cut it into diced meat of about 0.5cm after cooling, and set aside;

[0024] B. Singe the pigskin, scrape and wash it, add 3 times the water and boil it in a pressure cooker for 15 minutes, then break it into a pigskin slurry with a beater, and set aside;

[0025] C. After cleaning the taro and yam, steam for 30 minutes, stop steaming w...

Embodiment 2

[0032] A ham filling prepared from the following raw materials: 5.5kg of Weining high-quality ham, 11kg of cooked oat flour, 0.75kg of pig skin, 1.5kg of fermented glutinous rice liquid, 1kg of taro, 0.75kg of yam, 1.5kg of tomato, 0.75kg of milk, and white sugar 6kg, 0.4kg chopped green onion, 3kg lard, 1.5kg cooked walnut kernels, 1.5kg cooked peanut kernels, 0.75kg cooked sesame seeds, 0.75kg sunflower kernels, 0.15kg pepper powder; the preparation method includes the following steps:

[0033] (1) Raw material preparation

[0034] A. Peel and remove the bones of Weining high-quality ham, wash it, put it in a steamer and steam for 90 minutes, cut it into diced meat of about 0.5cm after cooling, and set aside;

[0035] B. Singe the pigskin, scrape and wash it, add 3 times the water and boil it in a pressure cooker for 20 minutes, then break it into a pigskin slurry with a beater, and set aside;

[0036] C. After cleaning the taro and yam, steam for 45 minutes, stop steaming ...

Embodiment 3

[0043] A ham filling prepared from the following raw materials: 6kg of Weining high-quality ham, 10kg of cooked oat flour, 1kg of pig skin, 1kg of fermented glutinous rice liquid, 1.2kg of taro, 0.5kg of yam, 2kg of tomato, 0.5kg of milk, 7kg of sugar, chopped green onion 0.3kg, 4kg of lard, 1kg of cooked walnut kernels, 2kg of cooked peanut kernels, 0.5kg of cooked sesame seeds, 1kg of sunflower kernels, and 0.1kg of pepper powder; the preparation method comprises the following steps:

[0044] (1) Raw material preparation

[0045] A. Peel and remove the bone of Weining high-quality ham, wash it, steam it in a steamer for 100 minutes, cut it into diced meat of about 0.5cm after cooling, and set aside;

[0046] B. Singe the pigskin, scrape and wash it, add 3 times the water and boil it in a pressure cooker for 30 minutes, then break it into a pigskin slurry with a beater, and set aside;

[0047] C. After cleaning the taro and yam, steam for 60 minutes, stop steaming when the t...

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Abstract

The invention relates to a ham stuffing and a manufacturing method thereof. The ham stuffing is prepared from 5-6 kg of Weining quality ham, 10-12 kg of cooked oat flour, 0.5-1 kg of pig skin, 1-2 kgof fermented glutinous rice liquid, 0.8-1.2 kg of taro, 0.5-1 kg of yam, 1-2 kg of tomatoes, 0.5-1 kg of milk, 5-7 kg of white sugar, 0.3-0.5 kg of chopped green onion, 2-4 kg of lard oil, 1-2 kg of cooked walnut kernel, 1-2 kg of cooked peanut kernel, 0.5-1 kg of cooked sesame, 0.5-1 kg of sunflower kernel and 0.1-0.2 kg of pepper powder. The manufacturing method includes material preparation, mixing, steaming and the like. The raw material, the ratio and the process are unique, the manufactured ham stuffing has unique flavor, rich nutrition and delicate texture, and is rich in toughness andstickiness, does not loosen easily, is soft, glutinous, delicious and fragrant, edible but not greasy, chewy and sweet after eating and has a long aftertaste.

Description

technical field [0001] The invention relates to a ham stuffing and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Ham is the leg of a salted or smoked animal, such as pork leg, beef leg, lamb leg, chicken leg, etc. It is a cured animal hind leg that has been salted, smoked, fermented and dried. Originally produced in Jinhua, Zhejiang, modern hams produced in Jinhua, Zhejiang, Rugao, Jiangsu, Anfu, Jiangxi, and Xuanwei, Weining, Yunnan are the most famous. [0003] At present, the way of eating ham is still the traditional way. Generally, it is directly steamed and eaten, or cooked into a hot pot, and ham is used as a filling to make moon cakes and other foods. However, the existing ham fillings are single in nutrition, rough in texture and easy to eat Loose, oily mouthfeel, not fresh and unique in taste. Contents of the invention [0004] In order to overcome the deficiencies in the prior art, the object o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72
Inventor 蒋凤明曾勇
Owner 威宁县蒋凤明苦荞系列食品厂
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