CN101401659A - Ham soup-stock and preparing process thereof - Google Patents

Abstract

The invention relates to the food field, in particular to ham thin soup. Furthermore, the invention also relates to the food processing field, in particular to a process for preparing the ham thin soup. The ham thin soup provided by the invention comprises the following components in weight percentage: 9 to 15 percent of ham thin meat, 15 to 25 percent of ham scrap, 0 to 8 percent of old hen meat, 0.5 to 2 percent of flavoring agent and 50 to 70 percent of water. The invention also provides a process for preparing the ham thin soup, which comprises the following steps: the ham thin meat, the ham scrap and the old hen meat are pre-treated, orderly subjected to high-temperature high-pressure boiling extraction and filtering condensation, and added with the flavoring agent to obtain the ham thin soup. The process has the advantages: 1. the original shape of a ham is changed; 2. for the ham thin soup, the package is small, the weight is light and the carrying is convenient; 3. the storage is convenient; and 4. the ham thin soup is convenient to use, and complex operations of foreign matter removal, paring, cleaning, cutting and the like performed before eating the ham are avoided.

Description

A kind of ham soup-stock and manufacture craft thereof

Technical field

The present invention relates to field of food, specifically be meant a kind of ham soup-stock.

Further, the present invention also relates to food processing field, especially refer to a kind of manufacture craft of ham soup-stock.

Background technology

Jinhua ham with the pig hind shank through pickling, dewater, ferment forms, through the Jinhua ham of fermentation, decomposition, unique flavor, wherein each kind of nutritional labeling is easier to be absorbed by human body, is top grade in the ham.Testing result shows, contain 528 kilocalories of heat energy, protein 30.29 grams, fat 30.29 grams, ash content 8.06 grams, 777.5 milligrams in phosphorus, 3 milligrams of iron, 673 milligrams in potassium, 88 milligrams of calcium, salt 6.96 grams, moisture 23 grams in per 100 gram Jinhua ham meat, and contain 18 seed amino acids.In contained 18 seed amino acids of Jinhua ham, there are 8 kinds to be essential amino acid, in people's body, can not synthesize voluntarily.Essential amino acid is meant isoleucine, leucine, lysine, methionine, threonine, tryptophan, valine, phenylalanine.

Except that amino acid, also contain the abundant human body trace elements necessary of growing in the ham.Calcium, phosphorus are the main components of bone and tooth.Iron is the important composition raw material of human erythrocyte, also is the part of some enzyme, if lack, hypoferric anemia will take place, and causes apocleisis, digest bad, pale complexion, distraction, degradation under the resistance.Zinc is the important life coherent element of participating in immunologic function directly, because zinc has immunologic function, so the zinc content in the white blood cell is higher 25 times than red blood cell, it can promote appetite, improve the sense of taste, accelerate anthropometic and promote intelligence development, also can build up resistance, if human body lacks zinc, growth will be slow, ulcer usually takes place in the oral cavity, does not have the sense of taste, degradation under the appetite.Selenium and Keshan disease have direct relation, are essential elements anticancer in the immune system, can the direct killing tumour cell.

Jinhua ham has history in thousand, we can say that 90% Chinese knows it, and particularly southern the elderly shows special preference to, but has 90% people can not use, and has restricted the use amount of entire product, and this market potential waits for that we go exploitation.

Say that from cooking culture catering industry can survival and development, except that certain economic strength and brand promotion, the guest is kept here the crucial effect of having played by delicious.Delicious, spread from mouth to mouth, need not advertise, the good name of enterprise also can widely spread cubic objective.Under the drive of catering trade, flavouring is popularized rapidly.At present, China consumer is more and more exquisite, not only requires to eat, and wants look, aquatic foods, flavor tool complete, and therefore, the use of flavouring is favored by catering trade more and more.In economically developed coastal cities, use the consumer of flavouring more and more.Jinhua ham is as a kind of fermented food, because the variation of modern eating patterns, its major function turns to based on seasoning.The first generation product of Jinhua ham is whole the ham that we see usually, stores, sells in exposed mode.Second generation product is a raw material with whole Jinhua ham, the product that pass through and reject foreign matter, cut apart, packing etc. simply processes.This product can be called " inner wrapping Splittable Jinhua ham ", and the thick level converted products for Jinhua ham generally is less bulk or sheet, adopts polybag to add the gift box packing more.Third generation product is meant that with whole Jinhua ham be primary raw material, adopts up to date technics and equipment, and ham is carried out deep processing and the product that obtains.Traditional product of Jinhua ham is edible inconvenient, and taste is compared simply, and taste is difficult for lastingly.

Summary of the invention

At the problems referred to above, the invention provides a kind of instant, and the lasting ham soup-stock of taste.

The technical solution used in the present invention is as follows: a kind of ham soup-stock, and its composition of raw materials is by weight percentage:

Ham lean meat 9-15%

Ham leftover pieces 15-25%

One's old mother's chicken 0-8%

Flavor enhancement 0.5-2%

Water 50-70%

Further, described ham leftover pieces are that ham is removed the remaining part of ham lean meat, comprise lader beetle, the big pawl of ham, ham shoe plate, ham show condition, ham bone.

Further, described flavor enhancement is salt, white sugar, monosodium glutamate and yellow rice wine, and its weight ratio is 3: 2: 2: 3.

In addition, the present invention also provides a kind of manufacture craft of ham soup-stock: ham lean meat and ham leftover pieces and one's old mother's chicken are carried out preliminary treatment earlier, carry out boiling extracting, the filtering and concentrating of HTHP then successively, add flavor enhancement again and become ham soup-stock.

Further, described manufacture craft may further comprise the steps:

1) the ham lean meat that cleans up is thinly sliced standby, ham leftover pieces and the chicken that cleans up is cut into bulk, scalded 2-4 minute, pull out and drain with boiling water;

2) above ham thin slice, ham leftover pieces and chicken are packed in the boiling extracting tank of HTHP, add entry, at temperature 115-126 ℃, the boiling extracting is 5 hours under the condition of pressure 0.07-0.14Mpa;

3) extract step 2) is through the fluid separator branch oil slick of leaving away, and through broken bone of filter elimination and meat of ham slag impurity, put into vacuum concentration pan again at temperature 55-60 ℃, the condition of negative pressure of pressure 0.07-0.08MPa down concentrates 25-35 minute, is concentrated into the former 20-25% that goes out jar extracting soup juice weight.

4) inspissated juice that step 3) is obtained is poured in the batching interlayer cobalt and is prepared burden, and successively adds salt and white sugar in the predetermined formulation ratio during batching, adds monosodium glutamate and yellow rice wine at last, boil after the stirring and dissolving ham soup-stock.

The present invention has following advantage: changed the original shape of ham; Be convenient to preserve, instant, removed from eat the rejecting foreign matter that must carry out before the ham in the past, cut batch, complicated operations processes such as cleaning, cutting.The manufacture craft of ham soup-stock is simple, and through sterilization, that can preserve is more of a specified duration, and taste is preserved more of a specified duration.

The specific embodiment

The ham that the present invention uses is old Jinhua ham.

1, ham is cleaned, taken out the about 18kg of ham lean meat, the thin slice that is cut into 0.2 centimetre of long 3 centimetres wide 2 cm thick is standby.Ham leftover pieces 25kg such as the big pawl of lader beetle, ham of ham remainder, ham shoe plate, ham show condition, ham bone and ham lean meat 18kg and one's old mother's chicken 10kg of cleaning were scalded 3 minutes with boiling water, pull out and drain.

2, above raw material is packed in the automatic oily juice extractor of HTHP, add 100 kilograms in clear water, infusion is about 5 hours under temperature 115-126 ℃, pressure 0.07-0.14MPa, after treating that oily juice separates fully, change in the concentration tank and concentrate, thickening temperature 55-60 ℃, the negative pressure of pressure 0.07-0.08Mpa, concentrate 25-35 minute, be concentrated into 25 kilograms inspissated juice.

3, inspissated juice is poured in the batching interlayer cobalt and prepared burden: add salt 0.9kg, white sugar 0.6kg, monosodium glutamate 0.6kg and yellow rice wine 0.9kg stirring and dissolving and boil and promptly make ham soup-stock.

4, with canned this ham soup-stock of 668 type tinplates, with vacuum seamer sealed cans under the 0.06PA negative pressure.

5, carry out high temperature sterilization after the sealed cans.Sterilization temperature is 121 ℃, and the time is 25 minutes.Warm below 40 ℃ to jar after the sterilization end with the water quench that flows.

6, sterilization cooling finishes, the warehouse-in insulation, and holding temperature is 37 ℃, temperature retention time is 7 round the clock, labels after insulation finishes and delivers from godown.

After testing, each composition of the ham soup-stock made of said method is not for being:

Nitrate residue (in natrium nitrosum) mg/kg≤20; Trimethylamine nitrogen mg/100g≤2.5; Sodium chloride g/100g 〉=15, amino-acid nitrogen g/100g 〉=0.5.So both kept the nutrition of ham also to guarantee its look, aquatic foods, flavor, edible health, nutrition, delicious food.

The using method of soup-stock ham has following several:

Hang soup: in 1: the ratio of 10-20 adds clear water, adds an amount of green onion ginger, heating boil the back soup ideally, pure taste, convenient saving time.

Cooking: when burning cooking meat and fish dishes is medium well, add this product 5-10 gram, can be dish and increase pure fragrance.

Chafing dish: can in soup, directly add this product 50-100 gram, bright fragrant delicious, have more local flavor.

Baoshang: after adding water, put into this product 50-100 gram, aromatic strong, long times of aftertaste.

Claims (5)

1, a kind of ham soup-stock is characterized in that: its composition of raw materials is by weight percentage:

Ham lean meat 9-15%

Ham leftover pieces 15-25%

One's old mother's chicken 0-8%

Flavor enhancement 0.5-2%

Water 50-70%

2, a kind of ham soup-stock as claimed in claim 1 is characterized in that: described ham leftover pieces are that ham is removed the remaining part of ham lean meat, comprise lader beetle, the big pawl of ham, ham shoe plate, ham show condition, ham bone.

3, a kind of ham soup-stock as claimed in claim 1 is characterized in that: described flavor enhancement is salt, white sugar, monosodium glutamate and yellow rice wine, and its weight ratio is 3: 2: 2: 3.

4, the manufacture craft of a kind of ham soup-stock as claimed in claim 1, it is characterized in that: ham lean meat and ham leftover pieces and one's old mother's chicken are carried out preliminary treatment earlier, carry out boiling extracting, the filtering and concentrating of HTHP then successively, add flavor enhancement again and become ham soup-stock.

5, the manufacture craft of a kind of ham soup-stock as claimed in claim 4 is characterized in that: described manufacture craft may further comprise the steps:

1) the ham lean meat that cleans up is thinly sliced standby, ham leftover pieces and the chicken that cleans up is cut into bulk, scalded 2-4 minute, pull out and drain with boiling water;

2) above ham thin slice, ham leftover pieces and chicken are packed in the boiling extracting tank of HTHP, add entry, at temperature 115-126 ℃, the boiling extracting is 5 hours under the condition of pressure 0.07-0.14Mpa;

3) extract step 2) is through the fluid separator branch oil slick of leaving away, and through broken bone of filter elimination and meat of ham slag impurity, put into vacuum concentration pan again at temperature 55-60 ℃, the condition of negative pressure of pressure 0.07-0.08MPa down concentrates 25-35 minute, is concentrated into the former 20-25% that goes out jar extracting soup juice weight.

4) inspissated juice that step 3) is obtained is poured in the batching interlayer cobalt and is prepared burden, and successively adds salt and white sugar in the predetermined formulation ratio during batching, adds monosodium glutamate and yellow rice wine at last, boil after the stirring and dissolving ham soup-stock.