CN101822355A - Method for preparing Jinhua ham soup - Google Patents

Abstract

The invention discloses a method for preparing Jinhua ham soup, comprising the following steps: cleaning, cutting and removing fat meat, bone and skin from Jinhua ham, mincing lean ham and putting into a pot, adding water that is 2-3 times as heavy as the ham; heating the water at 80-90 DEG C; keeping the temperature for 12-72h; stopping heating; and naturally cooling at room temperature; filtering the soup, canning, and sterilizing into ham soup. The method has simple operation; the produced ham soup is light in color, fragrant in smell, fresh in taste, pure in quality, and is capable of keeping the essence of the Jinhua ham which is convenient to eat; and the invention can be directly taken as seasoning or other materials.

Description

The preparation method of Jinhua ham soup

Technical field

The present invention relates to food processing technology field, particularly, the present invention relates to the preparation method of Jinhua ham soup, more particularly, the present invention relates to improve the instant of Jinhua ham, water miscible flavor substance by in the low temperature extraction Jinhua ham makes it to become instant, nutritious, keeps the processing method of the ham soup of Flavor of Jin-hua Ham again.

Technical background

Oneself has more than 1,200 year history to Jinhua ham apart from the present, and it is with likeness in form Chinese lute, and the thin bone of skin is thin, and is yellowish pink ruddy, gives off a strong fragrance, and delicious good to eat color, shape " four is exhausted " are had won fame both at home and abroad.Once repeatedly winning a prize in the food fair at home and abroad, and enjoyed the good reputation of " hat of world's ham ", is the traditional national food of national treasure level.

The eating method of Jinhua ham mainly contains the aquatic foods material that independent boiling ate, did the major ingredient of dish, the auxiliary material of making dish and making broth.Edible ham will be understood the general processing general knowledge of ham, as is ignorant of or is negligent of handling, and can have a strong impact on the color of ham, even make us apocleisis.Be about to whole edible ham, clean surface with rag paper earlier, scrub clean with the warm water that steeps the small amount of alkali face again, wash with clear water again after washing.Cut down edible ham, also the fermentation protective layer of flesh noodles brown carefully must be criticized and be cut away, can eat.As seen edible whole Jinhua ham is cumbersome.Thereby ham cuts apart products such as the ham piece of inner wrapping and sliced ham and gives birth to because of fortune, made things convenient for edible.

Jinhua ham is a pickle cured meat product, it is higher to contain salinity, in today of paying attention to diet conservancy, simple ham dish or be that the dish consumption figure of major ingredient is fewer and feweri with the ham, and it is growing to cook the dish consumption figure of auxiliary material with ham, particularly along with the raising of people's living standard, must popularize in order to ham carries out high-grade dish such as all kinds of delicacies of seasoning and broth for the soup-stock of bright material Ao system consumption, the ratio that makes ham be used to make soup juice heightens.But ham is stewed soup very time-consuming, and the cooking is made troubles to dish.Use ham piece or sliced ham to stew soup, only exempted the operation of cleaning and cutting, the very long process of boiling remains unchanged, and boils for a long time, and the ham loss of aroma is serious, also makes dish quality inferior many.

Summary of the invention

The preparation method who the objective of the invention is Jinhua ham soup.

Its step is as follows:

1. Jinhua ham is cut apart rejecting fat meat, bone and skin through cleaning, rubs with meat grinder after the thin meat of ham stripping and slicing, puts into pressure cooker, adds the water of the doubly thin meat of ham weight of 2-3.

2. heat water to 80-90 ℃, and kept this temperature 12-72 hour, stop heating then, naturally cool to room temperature.

3. with sieves elimination meat of ham slag, ham soup is packed in can or the laminated film bag, vacuum seal.

With 95-100 ℃ sterilization 20-40 minute, after 24 hours, repeat sterilization more once.

The present invention is that the method with the low temperature long-time heating extracts the water-soluble taste substance in the Jinhua ham to greatest extent, has reduced the loss of ham fragrance matter simultaneously as far as possible.The method that adopts low temperature to repeat pasteurization has been avoided the generation brown stain of ham soup and has been produced peculiar smell, reaches the requirement of commercial sterilization again.

The present invention is easy and simple to handle, the ham soup look of production is light, gas is fragrant, delicious, matter is pure, has not only kept the elite of Flavor of Jin-hua Ham, and instant, both can directly make flavoring, and be used for frying, among dishes such as braised, steaming and custard, the soup, also can make compound seasoner and use with other batching.

Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.

Embodiment 1, and Jinhua ham is got thin meat of ham 1kg after rejecting fat meat, bone and skin are cut apart in cleaning, be cut into fritter by knife, rubs with meat grinder again, puts into pressure cooker then, adds 3kg water, and pot cover is covered completely.Heat water to 85 ℃, and kept this temperature 72 hours, can extract account for thin meat of ham total nitrogen more than 22% nitrogen-containing compound and thin meat of ham in nonprotein nitrogen more than 55%, make the total nitrogen content of ham soup reach 0.56%, non-protein nitrogen content reaches 0.43%, and the amino-acid nitrogen resultant reaches 0.21%.After heating stops, naturally cooling to room temperature.With gauze elimination meat of ham slag, can get 2.6kg ham soup.Ham soup is packed in can or the laminated film bag into vacuum seal.With 100 ℃ of sterilizations 30 minutes, after 24 hours, repeat sterilization more once.

Embodiment 2, and Jinhua ham is got thin meat of ham 1kg after rejecting fat meat, bone and skin are cut apart in cleaning, be cut into fritter by knife, rubs with meat grinder again, puts into pressure cooker then, adds 2kg water, and pot cover is covered completely.Heat water to 85 ℃, and kept this temperature 72 hours, make the total nitrogen content of ham soup reach 0.91%, non-protein nitrogen content reaches 0.58%, and the amino-acid nitrogen resultant reaches 0.29%.After heating stops, naturally cooling to room temperature.With gauze elimination meat of ham slag, can get 1.6kg ham soup.Ham soup is packed in can or the laminated film bag into vacuum seal.With 100 ℃ of sterilizations 30 minutes, after 24 hours, repeat sterilization more once.

Claims (1)

1. the preparation method of Jinhua ham soup is characterized in that, its step is as follows:

1) Jinhua ham is cut apart rejecting fat meat, bone and skin through cleaning, and thin meat of ham rubs with meat grinder after stripping and slicing, puts into pressure cooker, adds the water of the doubly thin meat of ham weight of 2-3, then pot cover is covered completely;

2) heat water to 80-90 ℃, and kept this temperature 12-72 hour, stop heating then, naturally cool to room temperature;

3) with sieves elimination meat of ham slag, ham soup is packed in can or the laminated film bag, vacuum seal;

4) with 95-100 ℃ sterilization 20-40 minute, after 24 hours, repeat sterilization more once.