CN102524822A - Chicken ham sandwich and making method thereof - Google Patents
Chicken ham sandwich and making method thereof Download PDFInfo
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- CN102524822A CN102524822A CN2012100349526A CN201210034952A CN102524822A CN 102524822 A CN102524822 A CN 102524822A CN 2012100349526 A CN2012100349526 A CN 2012100349526A CN 201210034952 A CN201210034952 A CN 201210034952A CN 102524822 A CN102524822 A CN 102524822A
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Abstract
The invention discloses a chicken ham sandwich and a making method thereof. The chicken ham sandwich is prepared from the following raw materials in part by weight: 60 to 80 parts of chicken breast, 10 to 15 parts of chicken skin, 10 to 25 parts of emulsion adhesive, 30 to 40 parts of ice water, 3.2 to 3.8 parts of table salt, 2.5 to 3.5 parts of white granulated sugar, 0.3 to 0.6 part of monosodium glutamate, 3 to 5 parts of soybean protein, 6.5 to 10 parts of starch, 0.1 to 0.3 part of ground white pepper, 0.35 to 0.5 part of sodium tripolyphosphate, 0.15 to 0.2 part of sodium hexametaphosphate, 0.8 to 1.2 parts of carrageenan, 0.2 to 0.3 part of sodium erythorbate, 0.1 to 0.2 part of chicken essence, 0.3 to 0.5 part of powder essence and 0.019 to 0.024 part of pigment. The chicken ham sandwich is a product with fresh and tender taste and pleasant aroma, is suitable for eating ways such as assorted cold dish, chafing dish and the like, and is popular with consumers.
Description
Technical field:
The present invention relates to a kind of food and preparation method thereof, especially a kind of roast chicken sandwich ham and preparation method thereof.
Background technology:
The sandwich ham is a kind of popular product in west, liked by the external people, and through two bread therebetween a slice sandwich hams, this eating method continues into the present always.Along with the external popular various foods of economic development constantly import China into, also become a kind of new selection that Chinese people consume at ordinary times.Along with the development of meat products industry, more how Western-style meat products will be introduced with different eating methods.Chicken and beef, pork compare, and the quality of its protein is higher, and fat content is lower.In addition, be rich in whole essential amino acids in the chicken protein, its content is very similar with the aminogram formula in egg, Ruzhong, and is therefore as the protein source of high-quality, more comprehensive with the sandwich ham nutrition that chicken is made, delicate mouthfeel.
Summary of the invention:
The purpose of this invention is to provide a kind of roast chicken sandwich ham, this product is a primary raw material with the chicken cock skin, and taste is fresh and tender, and fragrance is pleasant.
The present invention also aims to provide the preparation method of above-mentioned sandwich ham.
As above design; Technical scheme of the present invention is: a kind of roast chicken sandwich ham is characterized in that: processed according to following weight proportion by following raw materials according: 60～80 parts of Fresh Grade Breast, 10～15 parts of cock skins, 10～25 parts of emulsion adhesives, 30～40 parts of frozen water, 3.2～3.8 parts of salt, 2.5～3.5 parts of white granulated sugars, 0.3～0.6 part of monosodium glutamate, 3～5 parts of soybean proteins, 6.5～10 parts of starch, 0.1～0.3 part of white pepper powder, 0.35～0.5 part of sodium phosphate trimer, 0.15～0.2 part of calgon, 0.8～1.2 part of carragheen, 0.2～0.3 part of sodium iso-vc, 0.1～0.2 part of chicken essence, 0.3～0.5 part of powdered flavor, pigment 0.019-0.024 part.
Above-mentioned pigment for temptation red 0.003～0.004 part with 0.016～0.02 part of Monascus color.
Add 0.01～0.015 part of nitrous in the above-mentioned raw materials.
Above-mentioned emulsion adhesive adopts animal protein rubber powder and frozen water to cut to mix according to 1: 4 ratio and processes.
Above-mentioned starch adopts cornstarch.
The method of making the roast chicken sandwich ham with above-mentioned prescription is following:
1. preliminary treatment: chicken, cock skin are rejected impurity, cut apart back meat temperature≤8 ℃, cut apart room temperature≤15 ℃;
2. raw material processing: chicken and cock skin are twisted system, albumin powder and 1: 4 ratio of frozen water are cut at a high speed to mix process emulsion adhesive;
3. and the material: the water of claiming total frozen water amount 2/3rds; At first the pigment bag is poured into; It is even to be stirred to pigment, adds the borneol that other auxiliary materials except that starch add total frozen water amount 1/3rd then and stirs, and leaves standstill 4～6 hours through colloid mill one time and 0～4 ℃ of environment at last;
4. tumbling is pickled: pour raw material of handling well and feed liquid into tumbler, tumbling 7～9 hours moves 20 minutes, suspend that vacuum requires in 15 minutes machines≤-0.8MPa, the meat temperature requirement after the tumbling is controlled at 4-8 ℃;
5. the can of checking card:
6. press mold: the good blibbing impurity of the product examination that will check card, the clean mould of packing into adds Upper gasket and firmly compresses, and the product unification that the presses film Turnround basket of packing into is carried out next step operation.
7. hot-working: the first step: poach is cooked for 90 ± 2 ℃, 92 ± 2 ℃ of thermostat temperatures, constant temperature 90 minutes (central temperature reaches 84 ℃); Second step: take the dish out of the pot with the running water cooling of flowing about 60～80 minutes, central temperature can take the dish out of the pot less than 25 ℃ and unload film.
8. heat radiation is checked and accepted.
Above-mentioned chicken adopts 8mm orifice plate strand system, and cock skin adopts 6mm orifice plate strand system.
Beneficial effect of the present invention:
1, it is lubricated to utilize the present invention to make roast chicken sandwich ham taste, and fragrance is pleasant.
2, easy, the machining convenient and suitable suitability for industrialized production of the technical scheme steps among the present invention.
3, the present invention uses raw material resources abundant, and it is easy to draw materials, and is fit to long-term the use.
4, be fit to edible way such as cold cut assorted cold dishes and boiling hot chafing dish, liked by the consumer.
The specific embodiment:
Further specify through the instance case below.
A kind of roast chicken sandwich ham supplementary material prescription is: the object of the invention adopts following proportioning to realize: 60 parts of Fresh Grade Breast; 15 parts of cock skins; 25 parts of emulsion adhesives; 30 parts of frozen water; 3.2 parts of salt; 2.5 parts of white granulated sugars; 0.3 part of monosodium glutamate; 3 parts of soybean proteins; 6.5 parts of cornstarch; 0.1 part of white pepper powder; 0.35 part of sodium phosphate trimer; 0.15 part of calgon; 0.8 part of carragheen; 0.2 part of sodium iso-vc; 0.1 part of chicken essence; 0.3 part of powdered flavor; 0.01 part of nitrous; Lure red 0.003 part; 0.016 part of Monascus color.
The method of making the roast chicken sandwich ham with above-mentioned prescription is following:
1, preliminary treatment: adopt chicken, cock skin, require to reject broken bone, extravasated blood basically, hinder impurity such as meat, hair, cut apart back meat temperature≤8 ℃, cut apart room temperature≤15 ℃.
2, raw material processing: chicken adopts 8mm orifice plate strand system, cock skin adopts 6mm orifice plate strand system, and emulsion adhesive adopts albumin powder and 1: 4 ratio of frozen water to cut the system of mixing at a high speed.
3 and the material: the water of claiming total frozen water amount 2/3rds; At first the pigment bag is poured into; It is even to be stirred to pigment, adds the frozen water that other auxiliary materials except that starch add total frozen water amount 1/3rd then and stirs, and leaves standstill 4 hours through colloid mill one time and 0～4 ℃ of environment at last.
4, tumbling is pickled: pour raw material of handling well and feed liquid into tumbler, tumbling 7 hours moves 20 minutes, suspend that vacuum requires in 15 minutes machines≤-0.8MPa, the meat temperature requirement after the tumbling is controlled at 4-8 ℃.
5, can: adopt the red net casing of folding footpath 110mm to check card quantitative 355～365g/ continuously.Guarantee that sausage filler vacuumizes normally, in order to avoid cause bubble too much.Require the unnecessary casing in two ends must not surpass 1cm, and in the casing of two ends muddy flesh must not be arranged.
6, press mold: the good blibbing impurity of the product examination that will check card, the clean mould of packing into adds Upper gasket and firmly compresses.The product unification that the presses film Turnround basket of packing into is carried out next step operation.
7, hot-working: the first step: poach is cooked for 90 ± 2 ℃, 92 ± 2 ℃ of thermostat temperatures, and 90 minutes (central temperature reach 84 ℃), second steps of constant temperature: take the dish out of the pot with the running water cooling of flowing about 60 minutes, central temperature can take the dish out of the pot less than 25 ℃ and unload film.
8, heat radiation is checked and accepted: the moisture of product surface is dried, or dried up with air blast, and then can the decals warehouse-in after the QC professional checks and accepts.
Above embodiment only is used to embodiment of the present invention is described, but the present invention has more than and be limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, those skilled in the art are to any type of modification that the present invention made, and batching equivalence replacement improves etc. and to belong to appended claims of the present invention institute restricted portion equally.
Claims (7)
1. a roast chicken sandwich ham is characterized in that: processed according to following weight proportion by following raw materials according: 60～80 parts of Fresh Grade Breast, 10～15 parts of cock skins, 10～25 parts of emulsion adhesives, 30～40 parts of frozen water, 3.2～3.8 parts of salt, 2.5～3.5 parts of white granulated sugars, 0.3～0.6 part of monosodium glutamate, 3～5 parts of soybean proteins, 6.5～10 parts of starch, 0.1～0.3 part of white pepper powder, 0.35～0.5 part of sodium phosphate trimer, 0.15～0.2 part of calgon, 0.8～1.2 part of carragheen, 0.2～0.3 part of sodium iso-vc, 0.1～0.2 part of chicken essence, 0.3～0.5 part of powdered flavor, pigment 0.019-0.024 part.
2. a kind of roast chicken sandwich ham according to claim 1 is characterized in that: above-mentioned pigment for temptation red 0.003～0.004 part with 0.016～0.02 part of Monascus color.
3. a kind of roast chicken sandwich ham according to claim 1 is characterized in that: add 0.01～0.015 part of nitrous in the above-mentioned raw materials.
4. a kind of roast chicken sandwich ham according to claim 1 is characterized in that: above-mentioned emulsion adhesive adopts animal protein rubber powder and frozen water to cut to mix according to 1: 4 ratio and processes.
5. a kind of roast chicken sandwich ham according to claim 1 is characterized in that: above-mentioned starch adopts cornstarch.
6. the preparation method of a roast chicken sandwich ham according to claim 1 is characterized in that:
1. preliminary treatment: chicken, cock skin are rejected impurity, cut apart back meat temperature≤8 ℃, cut apart room temperature≤15 ℃;
2. raw material processing: chicken and cock skin are twisted system, albumin powder and 1: 4 ratio of frozen water are cut at a high speed to mix process emulsion adhesive;
3. and the material: the water of claiming total frozen water amount 2/3rds; At first the pigment bag is poured into; It is even to be stirred to pigment, adds the borneol that other auxiliary materials except that starch add total frozen water amount 1/3rd then and stirs, and leaves standstill 4～6 hours through colloid mill one time and 0～4 ℃ of environment at last;
4. tumbling is pickled: pour raw material of handling well and feed liquid into tumbler, tumbling 7～9 hours moves 20 minutes, suspend that vacuum requires in 15 minutes machines≤-0.8MPa, the meat temperature requirement after the tumbling is controlled at 4-8 ℃;
5. the can of checking card:
6. press mold: the good blibbing impurity of the product examination that will check card, the clean mould of packing into adds Upper gasket and firmly compresses, and the product unification that the presses film Turnround basket of packing into is carried out next step operation.
7. hot-working: the first step: poach is cooked for 90 ± 2 ℃, 92 ± 2 ℃ of thermostat temperatures, constant temperature 90 minutes (central temperature reaches 84 ℃); Second step: take the dish out of the pot with the running water cooling of flowing about 60～80 minutes, central temperature can take the dish out of the pot less than 25 ℃ and unload film.
8. heat radiation is checked and accepted.
7. the preparation method of a kind of roast chicken sandwich ham according to claim 7 is characterized in that: above-mentioned chicken adopts 8mm orifice plate strand system, and cock skin adopts 6mm orifice plate strand system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100349526A CN102524822A (en) | 2012-02-16 | 2012-02-16 | Chicken ham sandwich and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100349526A CN102524822A (en) | 2012-02-16 | 2012-02-16 | Chicken ham sandwich and making method thereof |
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| CN102524822A true CN102524822A (en) | 2012-07-04 |
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| CN2012100349526A Pending CN102524822A (en) | 2012-02-16 | 2012-02-16 | Chicken ham sandwich and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940268A (en) * | 2012-11-29 | 2013-02-27 | 陈花娇 | Chicken sausage |
| CN103892323A (en) * | 2014-04-02 | 2014-07-02 | 陈迎霞 | Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336690A (en) * | 2008-08-15 | 2009-01-07 | 江苏迈斯克食品有限公司 | Bitter melon ham and preparation method thereof |
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102302182A (en) * | 2011-07-22 | 2012-01-04 | 苏州市好得睐美食食品有限责任公司 | Multi-flavor square ham and preparation method thereof |
-
2012
- 2012-02-16 CN CN2012100349526A patent/CN102524822A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336690A (en) * | 2008-08-15 | 2009-01-07 | 江苏迈斯克食品有限公司 | Bitter melon ham and preparation method thereof |
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted sausage and preparation method thereof |
| CN102302182A (en) * | 2011-07-22 | 2012-01-04 | 苏州市好得睐美食食品有限责任公司 | Multi-flavor square ham and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940268A (en) * | 2012-11-29 | 2013-02-27 | 陈花娇 | Chicken sausage |
| CN103892323A (en) * | 2014-04-02 | 2014-07-02 | 陈迎霞 | Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof |
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Application publication date: 20120704 |