CN101336690B - Bitter melon ham and preparation method thereof - Google Patents
Bitter melon ham and preparation method thereof Download PDFInfo
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- CN101336690B CN101336690B CN2008100219070A CN200810021907A CN101336690B CN 101336690 B CN101336690 B CN 101336690B CN 2008100219070 A CN2008100219070 A CN 2008100219070A CN 200810021907 A CN200810021907 A CN 200810021907A CN 101336690 B CN101336690 B CN 101336690B
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Abstract
The present invention provides a balsam pear ham and a method for the preparation thereof. The balsam pear ham is made of chicken breast, 3:7 meat, chicken skin, balsam pear, salt, glucose, composite phosphate, sodium erythorbate, chicken flavouring essence, pork extract, white pepper, soybean protein isolate, carrageenin, vanilla pickling powder, balsam pear flavouring essence, flavor enzyme and ice water. The balsam pear of the invention is well blent with ham, balsam pear ham of the invention has advantages of crisp taste, rich flavor, bright color, rich protein nutrition, showing the function of balsam pear, and is beneficial to eat in megathermal climate. The enzyme technology applied in ham enhances tender flavoring and strong taste. The balsam pear ham is different from the ham which is only seasoned by flavouring essence in the market, and has great market potential.
Description
Technical field
The invention belongs to field of food, relate to low temperature goods prescription and production method that a kind of balsam pear combines with meat, be specifically related to a kind of bitter melon ham and preparation method thereof.
Background technology
Balsam pear (Momordica charantia L) is Curcurbitaceae (Cucurbi-taceae) Momordica plant. claims leprosy grape and bright and beautiful lichee again, belongs to the annual vegetables of climing property.It has higher medicinal and health care and is worth as a kind of plant of integration of drinking and medicinal herbs, human body is had no side effect substantially, and cheap, wide material sources.Compendium of Material Medica record: balsam pear " bitter cold, nontoxic, remove heat symptoms caused by an exopathgen, separate tired, tomorrow that clears away heart-fire, beneficial gas establishing-Yang." studies show that in a large number.Balsam pear is rich in various active compositions such as Charantin, Charantin, polypeptide, carbohydrate, vitamin, amino acid, have hypoglycemic, anticancer, antiviral, strengthen effect such as immunity.
And chicken and ham roll adopts cold sterilization technology, has preserved nutrient ingredients of chicken to greatest extent, and mouthfeel is fresh and tender.The adding of balsam pear makes this product have rich nutrient contents and has certain clearing heat and detoxicating effect, very suitable summer high temperature season edible.
The local flavor of meat products is to influence the key factor that the consumer buys in addition, raising along with people's living standard, when emphasizing the trophism of meat products, functional, healthy and safe property, people's growing interest has the meat products of peculiar flavour, because plentiful pleasant meat flavor, can give satisfying on people's sense organ, thereby influence the absorption of human body nutritional labeling with joyful.And the local flavor of most of Western-style meat products generally gets by simple interpolation essence and flavoring agent at present, and fragrance is more mellow and fuller, and often a perfume dashes and relative deficiency such as bottom note, and a large amount of eating can feel to get fed up.
The present invention is by the angle of a large amount of experiments from local flavor, perfume (or spice) is selected chicken essence and bitter gourd essence for use, bottom note is selected pork medicinal extract for use, and vanilla is pickled the adding of powder and makes that whole fragrance uniqueness is not dull, consider that simultaneously product special flavour is soft, in fullness and the aftertaste, added composite flavor protease, protein hydrolysate by part, especially chicken protein, generate flavor peptides and free amino acid, reactions such as Mei Lade can take place with the reduced sugars such as glucose that add in the product in product hot procedure subsequently, and the chicken flavor of generation is very pure soft.The effect of tenderization meat has also been played in the adding of protease simultaneously to a certain extent, and the product of preparation is Fresh ﹠ Tender in Texture.The present invention works out the best of breed and the best blending prescription of balsam pear and meat, has huge market potential.
Summary of the invention
The purpose of this invention is to provide the health care that a kind of mouthfeel is fresh and tender, can give full play to balsam pear, the bitter melon ham nutritious, that unique flavor is full.
Another object of the present invention provides the preparation method of this bitter melon ham.
The present invention implements according to following technical scheme:
A kind of bitter melon ham, this bitter melon ham is made by the raw material of following weight portion:
Fresh Grade Breast: 60～80 parts, 3:7 meat: 4～6 parts, cock skin: 2～3.5 parts, balsam pear: 1～3 part, salt: 1.4～1.6 parts, glucose: 0.45～0.55 part, composite phosphate: 0.2～0.3 part, different Vc sodium: 0.2～0.25 part, chicken essence: 0.04～0.06 part, pork medicinal extract: 0.22～0.26 part, white pepper powder: 0.35～0.4 part, soybean protein isolate: 1.6～2.4 parts, carragheen: 0.4～0.5 part, the pickled powder of vanilla: 0.22～0.27 part, bitter gourd essence: 0.05～0.07 part, flavor protease: 0.004～0.012 part, water: 13～16 parts.
Bitter melon ham of the present invention is preferably as follows the raw material of weight portion and makes:
68 parts of Fresh Grade Breast, meat was 5 parts in 3: 7,2.5 parts of cock skins, 2 parts in balsam pear, 1.5 parts of salt, 0.5 part of glucose, 0.25 part of composite phosphate, 0.23 part in different Vc sodium, 0.05 part of chicken essence, 0.25 part of pork medicinal extract, 0.38 part of white pepper powder, 2 parts of soybean protein isolates, 0.5 part of carragheen, 0.25 part in the pickled powder of vanilla, 0.06 part of bitter gourd essence, 0.008 part of flavor protease, 15 parts of frozen water.
The composite phosphate that adopts can be the composite phosphate of tripolyphosphate, pyrophosphate and tertiary sodium phosphate, and the composite phosphate that the present invention adopts is commercially availablely directly to obtain.
A kind of method of producing above-mentioned bitter melon ham is characterized in that this method may further comprise the steps:
A, finishing:
Fresh Grade Breast, 3: 7 meat, cock skins are made with the orifice plate strand, and balsam pear is cut into the balsam pear fourth;
B, prepare burden, pickle:
Balsam pear fourth weight percent concentration is that 0.8～1.5% salt is pickled 3～5h, drains air-dry surface moisture; Before flavor protease is taken, after getting 1-1.5 part frozen water and placing the ice fusing, flavor protease is dissolved dispersion;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, mixed accessories, the residue frozen water, join successively in the tumbler, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 10～15 minutes in 15～20 minutes, tumbling was pickled 10～18 hours, added flavor protease solution, balsam pear fourth tumbling 1.5～2h more successively;
C, sootiness, boiling:
The can of glass fibre casing, peg, 60～70 ℃ of dryings 13～18 minutes, sootiness 25～35 minutes, 65～75 ℃ of dryings 8～12 minutes, 80～85 ℃ of boilings 50～65 minutes, 60～70 ℃ of dryings 8～12 minutes;
D, cooling, packing:
With c step products obtained therefrom natural heat dissipation, pack behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
90 ℃ ± 1 ℃ kept 28～33 minutes, and in time with the cold water cooling, central temperature takes the dish out of the pot when reaching below 25 ℃ after the sterilization.
The method of above-mentioned production bitter melon ham is characterized in that this method specifically may further comprise the steps:
A, finishing:
Fresh Grade Breast is made with 1cm orifice plate strand, and meat, cock skin twisted system with the 0.6cm orifice plate in 3: 7;
Balsam pear: select tender and crisp balsam pear raw material, it is removed flesh, melon handle and impurity foreign matter, be cut into 1cm again
3The balsam pear fourth;
B, prepare burden, pickle:
Balsam pear fourth mass percentage concentration is after 1% salt is pickled 4h, to drain away the water, and air-dry surface moisture makes that the surface is little to do; Before flavor protease is taken, after getting 1 portion of frozen water and placing the ice fusing, flavor protease is dissolved dispersion;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, mixed accessories, the residue frozen water, join successively in the tumbler, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 15 minutes in 20 minutes, after tumbling is pickled 14 hours, add flavor protease solution, balsam pear fourth tumbling 2h more successively;
C, sootiness, boiling:
The can of glass fibre casing, peg, 65 ℃ of dryings 15 minutes, 84 ℃ of sootiness 30 minutes, 70 ℃ of dryings 10 minutes, 84 ℃ of boilings 60 minutes, 65 ℃ of dryings 10 minutes;
D, cooling, packing:
C step products obtained therefrom is placed on natural heat dissipation between heat radiation, packs behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
90 ℃ ± 1 ℃ kept 30 minutes, and in time with the cold water cooling, central temperature takes the dish out of the pot when reaching below 25 ℃ after the sterilization.
Material of the present invention all can commercially availablely obtain.
The selection of best matter structure prescription:
The matter structure is important qualitative factor of ham, and the bigger composition of confrontation structure influence is in ham: Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, frozen water, balsam pear, composite phosphate and carragheens.This product is the smoked ham that boils of high-quality, need satisfy according to the regulation of standard GB/T20711-2006: moisture≤75%, protein 〉=15%, fat≤10%.The formula for a product that this experiment is selected by testing sieve reaches that mouthfeel is tender and crisp, tissue is good, do not have water outlet and fuel-displaced phenomenon.Experimental result sees Table 1, unit (weight portion):
Table 1
| Fresh Grade Breast | 3: 7 meat | Cock skin | Soybean protein isolate | Balsam pear | Frozen water | Composite phosphate | Carragheen | Matter structure effect |
| 55 | 7 | 3 | 2.5 | 4 | 16 | 0.2 | 0.6 | Organize loosely, fuel-displaced phenomenon is arranged, the combination of balsam pear and meat is not tight. |
| 60 | 5 | 5 | 2.2 | 6 | 15.5 | 0.22 | 0.55 | Balsam pear is too many, organize slightly loose, slightly water outlet phenomenon of balsam pear edge. |
| 68 | 5 | 2.5 | 2 | 2 | 15 | 0.25 | 0.5 | Mouthfeel is tender and crisp, and balsam pear is moderate, organizes consolidation, does not have water outlet and fuel-displaced phenomenon. |
| 75 | 6 | 1.5 | 2 | 5 | 14.5 | 0.28 | 0.45 | Mouthfeel is tender and crisp, but balsam pear is more, organizes slightly loose. |
| 80 | 3 | 1 | 15 | 1 | 14 | 0.35 | 0.45 | Mouthfeel is done not tender, and balsam pear very little. |
The selection of best flavor prescription:
Local flavor also is a ten minutes The key factor of meat products, directly has influence on consumer's desire to purchase, and the purpose in this stage is selected best local flavor prescription by a series of test, and it is abundant, full, soft to make product reach local flavor.
Raw meat in the product, soybean protein, balsam pear, spice and partial supplementary material all can produce certain influence to the local flavor of product, consider that the matter structure also is the simple and effective property of important mass parameter of product and test, this campaign is based on above-mentioned best matter structure prescription, it is Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, frozen water, balsam pear, composite phosphate and carragheen are respectively 68 parts, 5 parts, 2.5 part, 2 parts, 15 parts, 2 parts, 0.25 part and 0.5 part, the research residual components is to the influence of final products local flavor, and the factor that can exert an influence to local flavor in the surplus stock has: chicken essence, bitter gourd essence, pork medicinal extract, the pickled powder of vanilla, flavor protease, white pepper, glucose.
Because white pepper mainly is in order to remove the fishy smell of meat, addition is 0.35%～0.4% to get final product; The main contribution of glucose in local flavor is as sweetener and participates in Maillard reaction, if do not add glucose, only add flavor protease, a little less than the meat fragrant breeze flavor meeting at the bottom of the product in the flavor, consider with the saline taste of salt and coordinate mutually that addition is 0.45%～0.55%.So need the local flavor factor of research to be: chicken essence, bitter gourd essence, pork medicinal extract, the pickled powder of vanilla, flavor protease.Experimental result sees Table 2:
Table 2
| Chicken essence | Bitter gourd essence | Pork medicinal extract | Vanilla is pickled powder | Flavor protease | The local flavor effect |
| 0.08 | 0.03 | 0.3 | 0 | 0 | Chicken flavor is too heavy, and the balsam pear flavor is lighter, and local flavor is mellow and full inadequately. |
| 0.07 | 0.05 | 0.2 | 0.1 | 0 | The chicken flavor that head is fragrant is slightly heavy, and the balsam pear flavor is slightly light, and bottom note is slightly not enough, and the vanilla taste has promoted the rich of product special flavour, but a little slightly light. |
| 0.05 | 0.06 | 0.4 | 0.2 | 0 | Chicken flavor that head is fragrant and balsam pear flavor are coordinated, and vanilla flavored makes rich choice of products, and end flavor is denseer, but soft inadequately. |
| 0.05 | 0.06 | 0.25 | 0.25 | 0.008 | Fragrance coordinates, abundant, aftertaste is softer. |
| 0.05 | 0.06 | 0.2 | 0.25 | 0.014 | Smell coordination, abundant, end flavor and aftertaste are all better. |
The result obtains preferably that the local flavor prescription is by experiment: chicken essence, bitter gourd essence, pork medicinal extract, the pickled powder of vanilla, flavor protease are respectively 0.05 part, 0.06 part, 0.2 part, 0.25 part, 0.014 part, but take all factors into consideration the optimum formula that cost factor selects be: chicken essence is that 0.05 part, bitter gourd essence are that 0.06 part, pork medicinal extract are that 0.25 part, the pickled powder of vanilla are that 0.25 part, flavor protease are 0.008 part.
The present invention carries out balsam pear slightly air-dry, add at last, and tumbling prevents that the balsam pear structure is by excessive brokenization about 2 hours; Flavor protease adds at last, has kept the vigor of protease, is allowed to condition at performance effect fully in the heating process.
The present invention selects for use balsam pear to be based on its detoxifcation of relieving inflammation or internal heat, and reduces blood sugar, strengthens the effect of immunity, very suitable summer high temperature season edible; Formulation selection chicken mainly is can form with balsam pear on considering on the tender and crisp mouthfeel of chicken meat to coordinate, and chicken is white, embed green balsam pear, color and luster is clearly tempting, and chicken protein content is abundant, can both combinations be met the demand of modern nutrient health for human body provides abundant nutrition; Access the bottom note of chicken in addition with chicken essence and pork medicinal extract, add a small amount of poor bitter gourd essence, local flavor is clearly unique; And vanilla is pickled fragrance and flavour that entire product is enriched in the adding of powder, makes aftertaste unique abundant; Glucose on the one hand can with the product generation Maillard reaction of enzymolysis, strengthen the local flavor of product, and can promote the matter structure of product, can also bring a sweet taste for the poverty of balsam pear, make the local flavor and the flavour delicate fragrance, full, sharp and clear of entire product; The adding of albumen powder and carragheen strengthens the structure of product, promotes the water-retaining property of product and protects oiliness; Composite phosphate promotes the stripping of salting-in protein in the chicken, promotes the tender degree and the brittleness of product; Sodium iso-vc has improved the antioxygenic property of product, the oxidation of reduction grease etc.; Flavor protease hydrolyzable moiety albumen, form little peptide of local flavor and free amino acid, but the protelytic independent product of flavor protease does not have good local flavor, only in heating process with glucose generation Maillard reaction, the local flavor of formation could allow the meat fragrance of product more natural simple and honest.
Beneficial effect of the present invention:
The present invention is well merged the balsam pear and the ham of poverty, and mouthfeel is clear and melodious, and local flavor is abundant, and color and luster is salubrious, when having abundant protein nutrition, has given prominence to the effect of balsam pear again, very suitable summer high temperature season edible; Simultaneously zymotechnic is applied in the ham, has strengthened the soft property of product special flavour and the strong property of end flavor, be different from the market and access take meat products with essence merely.
Description of drawings
Fig. 1 is for producing the process chart of bitter melon ham.
The specific embodiment
The invention will be further elaborated below by embodiment.Every " part " is 10g in following examples.
Embodiment 1
Prescription:
A kind of bitter melon ham is by 68 parts of Fresh Grade Breast; Meat was 5 parts in 3: 7; 2.5 parts of cock skins; 2 parts in balsam pear; 1.5 parts of salt; 0.5 part of glucose; 0.25 part of composite phosphate; 0.23 part in different Vc sodium; 0.05 part of chicken essence; 0.25 part of pork medicinal extract; 0.38 part of white pepper powder; 2 parts of soybean protein isolates; 0.5 part of carragheen; 0.25 part in the pickled powder of vanilla; 0.06 part of bitter gourd essence; 0.008 part of flavor protease; 15 parts of frozen water.
The preparation method of above-mentioned bitter melon ham:
A, finishing
Get Fresh Grade Breast and make with 1cm orifice plate strand, meat, cock skin twisted system with the 0.6cm orifice plate in 3: 7, and balsam pear is cleaned except that flesh, removed the melon handle, is cut into 1cm with dicer
3The balsam pear fourth;
B, prepare burden, pickle
Balsam pear fourth concentration is after 1% salt is pickled 4h, takes out, and drains away the water air-dry surface moisture; Flavor protease after getting 1 portion of frozen water and placing the ice fusing, dissolves dispersion with flavor protease before interpolation;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, mixed accessories, the residue frozen water, join successively in the tumbler, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 15 minutes in 20 minutes, after tumbling is pickled 14 hours, add flavor protease solution, balsam pear fourth tumbling 2h more successively;
C, sootiness, boiling
The can of glass fibre casing, peg, 65 ℃ of dryings 15 minutes, 84 ℃ of sootiness 30 minutes, 70 ℃ of dryings 10 minutes, 84 ℃ of boilings 60 minutes, 65 ℃ of dryings 10 minutes;
D, cooling, packing
C step products obtained therefrom is placed on natural heat dissipation between heat radiation, packs as required behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
Kept 30 minutes in 90 ℃ ± 1 ℃ digester, take out in time after the sterilization and cool off with cold water, central temperature takes the dish out of the pot when reaching below 25 ℃.
F, decals warehouse-in
Product is preserved in the storehouse below 4 ℃.
Embodiment 2
Prescription:
A kind of bitter melon ham is by 80 parts of Fresh Grade Breast; Meat was 6 parts in 3: 7; 3.5 parts of cock skins; 3 parts in balsam pear; 1.6 parts of salt; 0.55 part of glucose; 0.3 part of composite phosphate; 0.25 part in different Vc sodium; 0.06 part of chicken essence; 0.22 part of pork medicinal extract; 0.4 part of white pepper powder; 2.4 parts of soybean protein isolates; 0.4 part of carragheen; 0.22 part in the pickled powder of vanilla; 0.07 part of bitter gourd essence; 0.012 part of flavor protease; 13 parts of frozen water.
The preparation method of above-mentioned bitter melon ham:
A, finishing
Get Fresh Grade Breast and make with 1cm orifice plate strand, meat, cock skin twisted system with the 0.6cm orifice plate in 3: 7, and balsam pear is cleaned except that flesh, removed the melon handle, is cut into 1cm with dicer
3The balsam pear fourth;
B, prepare burden, pickle
After the balsam pear fourth is pickled 5h with 1.5% salt, take out, drain away the water air-dry surface moisture; Flavor protease after getting 1.5 portions of frozen water and placing the ice fusing, dissolves dispersion with flavor protease before interpolation;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, mixed accessories, the residue frozen water, join successively in the tumbler, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 10 minutes in 15 minutes, after tumbling is pickled 18 hours, add flavor protease solution, balsam pear fourth tumbling 1.5h more successively;
C, sootiness, boiling
The can of glass fibre casing, peg, 60 ℃ of dryings 18 minutes, 84 ℃ of sootiness 35 minutes, 70 ℃ of dryings 12 minutes, 80 ℃ of boilings 65 minutes, 60 ℃ of dryings 12 minutes;
D, cooling, packing
C step products obtained therefrom is placed on natural heat dissipation between heat radiation, packs as required behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
Kept 33 minutes in 90 ℃ ± 1 ℃ digester, in time with the cold water cooling, central temperature takes the dish out of the pot when reaching below 25 ℃ after the sterilization.
F, decals warehouse-in
Product is preserved in the storehouse below 4 ℃.
Embodiment 3
Prescription:
A kind of bitter melon ham is by 60 parts of Fresh Grade Breast; Meat was 4 parts in 3: 7; 2 parts of cock skins; 1 part in balsam pear; 1.4 parts of salt; 0.45 part of glucose; 0.2 part of composite phosphate; 0.2 part in different Vc sodium; 0.04 part of chicken essence; 0.26 part of pork medicinal extract; 0.5 part of white pepper powder; 1.6 parts of soybean protein isolates; 0.5 part of carragheen; 0.27 part in the pickled powder of vanilla; 0.05 part of bitter gourd essence; 0.004 part of flavor protease; 16 parts of frozen water.
The preparation method of above-mentioned bitter melon ham:
A, finishing
Get Fresh Grade Breast and make with 1cm orifice plate strand, meat, cock skin twisted system with the 0.6cm orifice plate in 3: 7, and balsam pear is cleaned except that flesh, removed the melon handle, is cut into 1cm with dicer
3The balsam pear fourth;
B, prepare burden, pickle
The balsam pear fourth is pickled 3h with 0.8% salt, takes out, and drains away the water air-dry surface moisture; Flavor protease after getting 0.8 portion of frozen water and placing the ice fusing, dissolves dispersion with flavor protease before interpolation;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3: 7 meat, cock skin, soybean protein isolate, mixed accessories, the residue frozen water, join successively in the tumbler, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 15 minutes in 15 minutes, after tumbling is pickled 10 hours, add flavor protease solution, balsam pear fourth tumbling 2h more successively;
C, sootiness, boiling
The can of glass fibre casing, peg, 60 ℃ of dryings 13 minutes, 84 ℃ of sootiness 25 minutes, 75 ℃ of dryings 8 minutes, 85 ℃ of boilings 50 minutes, 70 ℃ of dryings 8 minutes;
D, cooling, packing
C step products obtained therefrom is placed on natural heat dissipation between heat radiation, packs as required behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
Kept 28 minutes in 90 ℃ ± 1 ℃ digester, reach when taking out after the sterilization and cool off with cold water, central temperature takes the dish out of the pot when reaching below 25 ℃.
F, decals warehouse-in
Product is preserved in the storehouse below 4 ℃.
Claims (4)
1. bitter melon ham is characterized in that this bitter melon ham made by the raw material of following weight portion:
Fresh Grade Breast: 60～80 parts, 3:7 meat: 4～6 parts, cock skin: 2～3.5 parts, balsam pear: 1～3 part, salt: 1.4～1.6 parts, glucose: 0.45～0.55 part, composite phosphate: 0.2～0.3 part, different Vc sodium: 0.2～0.25 part, chicken essence: 0.04～0.06 part, pork medicinal extract: 0.22～0.26 part, white pepper powder: 0.35～0.4 part, soybean protein isolate: 1.6～2.4 parts, carragheen: 0.4～0.5 part, the pickled powder of vanilla: 0.22～0.27 part, bitter gourd essence: 0.05～0.07 part, flavor protease: 0.004～0.012 part, frozen water: 13～16 parts.
2. bitter melon ham according to claim 1 is characterized in that this bitter melon ham made by the raw material of following weight portion:
68 parts of Fresh Grade Breast, 5 parts of 3:7 meat, 2.5 parts of cock skins, 2 parts in balsam pear, 1.5 parts of salt, 0.5 part of glucose, 0.25 part of composite phosphate, 0.23 part in different Vc sodium, 0.05 part of chicken essence, 0.25 part of pork medicinal extract, 0.38 part of white pepper powder, 2 parts of soybean protein isolates, 0.5 part of carragheen, 0.25 part in the pickled powder of vanilla, 0.06 part of bitter gourd essence, 0.008 part of flavor protease, 15 parts of frozen water.
3. method of producing the described bitter melon ham of claim 1 is characterized in that this method may further comprise the steps:
A, finishing:
Fresh Grade Breast, 3:7 meat, cock skin are made with the orifice plate strand, and balsam pear is cut into the balsam pear fourth;
B, prepare burden, pickle:
Balsam pear fourth concentration is after 0.8～1.5% salt is pickled 3～5h, to drain air-dry surface moisture; Before flavor protease is taken, after getting 1-1.5 part frozen water and placing the ice fusing, flavor protease is dissolved dispersion;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3:7 meat, cock skin, soybean protein isolate, mixed accessories, residue frozen water, join in the tumbler successively, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 10～15 minutes in 15～20 minutes, after tumbling is pickled 10～18 hours, add flavor protease solution, balsam pear fourth tumbling 1.5～2h more successively;
C, sootiness, boiling:
The can of glass fibre casing, peg, 60～70 ℃ of dryings 13～18 minutes, sootiness 25～35 minutes, 65～75 ℃ of dryings 8～12 minutes, 80～85 ℃ of boilings 50～65 minutes, 60～70 ℃ of dryings 8～12 minutes;
D, cooling, packing:
With c step products obtained therefrom natural heat dissipation, pack behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
90 ℃ ± 1 ℃ kept 28～33 minutes, and in time with the cold water cooling, central temperature takes the dish out of the pot when reaching below 25 ℃ after the sterilization.
4. the method for production bitter melon ham according to claim 3 is characterized in that this method specifically may further comprise the steps:
A, finishing:
Fresh Grade Breast is made with 1cm orifice plate strand, and 3:7 meat, cock skin twist system with the 0.6cm orifice plate, and balsam pear is cut into 1cm
3The balsam pear fourth;
B, prepare burden, pickle:
Balsam pear fourth concentration is after 1% salt is pickled 4h, to drain air-dry surface moisture; Before flavor protease is taken, after getting 1 portion of frozen water and placing the ice fusing, flavor protease is dissolved dispersion;
Salt, glucose, composite phosphate, different Vc sodium, white pepper powder, carragheen, the pickled powder of vanilla, bitter gourd essence, chicken essence and pork medicinal extract mixed make mixed accessories; With Fresh Grade Breast, 3:7 meat, cock skin, soybean protein isolate, mixed accessories, residue frozen water, join in the tumbler successively, vacuum tumbling in 0～Cool Room 4, the every operation of tumbler stopped 15 minutes in 20 minutes, after tumbling is pickled 14 hours, add flavor protease solution, balsam pear fourth tumbling 2h more successively;
C, sootiness, boiling:
The can of glass fibre casing, peg, 65 ℃ of dryings 15 minutes, 84 ℃ of sootiness 30 minutes, 70 ℃ of dryings 10 minutes, 84 ℃ of boilings 60 minutes, 65 ℃ of dryings 10 minutes;
D, cooling, packing:
C step products obtained therefrom is placed on natural heat dissipation between heat radiation, packs behind ℃ undercarriage of central temperature≤15;
E, sterilization, cooling:
90 ℃ ± 1 ℃ kept 30 minutes, and in time with the cold water cooling, central temperature takes the dish out of the pot when reaching below 25 ℃ after the sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100219070A CN101336690B (en) | 2008-08-15 | 2008-08-15 | Bitter melon ham and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100219070A CN101336690B (en) | 2008-08-15 | 2008-08-15 | Bitter melon ham and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101336690A CN101336690A (en) | 2009-01-07 |
| CN101336690B true CN101336690B (en) | 2011-12-21 |
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| CN2008100219070A Expired - Fee Related CN101336690B (en) | 2008-08-15 | 2008-08-15 | Bitter melon ham and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101756129B (en) * | 2008-12-18 | 2012-05-30 | 青岛波尼亚食品有限公司 | Western ham containing balsam pear and production method thereof |
| CN101595998B (en) * | 2009-07-02 | 2011-09-21 | 福州大学 | Low-fat health care chicken sausage prepared by utilizing compound hydrophilic gel and chicken skin to substitute fat and method thereof |
| CN102524732A (en) * | 2010-12-13 | 2012-07-04 | 雀巢公司 | Concentrated seasoning flavoring product, seasoning product for cooking and method for preparing seasoning product |
| CN102524822A (en) * | 2012-02-16 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Chicken ham sandwich and making method thereof |
| CN102715539B (en) * | 2012-06-26 | 2014-07-09 | 天津春宇食品配料有限公司 | Bitter gourd and mint flavored ham sausage and processing method thereof |
| CN102771822B (en) * | 2012-08-15 | 2014-07-09 | 天津春宇食品配料有限公司 | Stout mint-flavor ham sausage and processing method thereof |
| CN103478740A (en) * | 2013-08-13 | 2014-01-01 | 焦敏 | Dandelion healthcare sausage and preparation method thereof |
| CN106538978A (en) * | 2016-10-12 | 2017-03-29 | 湖北顺溪生物食品股份有限公司 | A kind of preparation method of Rhizoma amorphophalli sandwich ham and a kind of Rhizoma amorphophalli sandwich ham |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN1823628A (en) * | 2006-01-17 | 2006-08-30 | 南京雨润食品有限公司 | Pumpkin ham and its preparation method |
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2008
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN1823628A (en) * | 2006-01-17 | 2006-08-30 | 南京雨润食品有限公司 | Pumpkin ham and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 代文晶等.老北京粉肠.《肉类研究》.2008,(第03期), * |
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