Preparation technology of ham flowing filler and application of preparation technology
A preparation process and ham technology are applied in the field of preparation technology of ham fillings, and can solve the problems of not meeting the pursuit of taste and health, high salt and high nitrate, ham worms and the like
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Embodiment 1
[0057] Embodiment one, the preparation of ham flowing heart stuffing, comprises following process step:
[0058] (1) Pickling: Choose fresh pork hind legs or third-line meat, cut into slices with a thickness of 4-5 cm, put them in a freezer set at -18°C for 15 minutes, take them out, and put them in Sprinkle 0.5-1 parts of salt into a large basin according to 100 parts by weight, and send it to a freezer set at -10°C, take it out after freezing for 3 days, rub the blood repeatedly, put it in a woven bag and use a stone plate Press it down, put 1-1.5 parts of salt for 100 parts of meat and knead repeatedly after 5 days at room temperature, and rub 1-1.5 parts of sea salt for 100 parts of meat after 8 days at room temperature, and then send it to the setting at - Freezer at 10°C, take out after freezing for at least 25 days;
[0059] (2) Desalting: Rinse the meat marinated in step (1) with cold water for desalination;
[0060] (3) Drying in the sun: drying in the sun until the...
Embodiment 2
[0065] Example 2: Preparation of hard-shelled ham mooncakes, which consist of cake skin and cake filling, the steps are as follows:
[0066] (1) Make the outer cake filling: Soak bamboo beans or white rice beans for at least 6 hours, wash and cook, add baking soda during the cooking process, the amount of baking soda should be within 1 / 1000, grind it with an electric stone mill after cooking , filter in water with gauze, remove the skin and fine sand, take the middle sand, add 0.3-0.4 kg of moon cake special oil and 0.3-0.45 kg of sugar to 1 kg of bean paste, cook until the water content is within 15%, and get the bean paste. stand-by;
[0067] (2) Making pie filling: Wrap the ham flow heart filling slurry prepared in Example 1 with the red bean paste obtained in step (1), pour the ham flow heart filling into the automatic quantitative feeding liquid and squeeze it into the red bean paste to make a hollow cylinder In the shape, the weight ratio of slurry and bean paste is 1:2...
Embodiment 3
[0071] Embodiment 3, the moon cake with water meringue, ham and flowing heart is composed of cake skin and cake filling, and the production steps are as follows:
[0072] (1) Make the outer cake filling: Soak bamboo beans or white rice beans for at least 6 hours, wash and cook, add baking soda during the cooking process, the amount of baking soda should be within 1 / 1000, grind it with an electric stone mill after cooking , filter in water with gauze, remove the skin and fine sand, take the middle sand, add 0.3-0.4 kg of moon cake special oil and 0.3-0.45 kg of sugar to 1 kg of bean paste, cook until the water content is within 15%, and get the bean paste. stand-by;
[0073] (2) Making pie filling: Wrap the ham flow-in filling with the red bean paste obtained in step (1), pour the ham flow-in filling into the automatic quantitative feeding liquid and squeeze it into the bean paste to make a hollow cylinder, the slurry and the bean paste The weight ratio is 1:2, close the mouth...
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