CN103125970B - Hawthorn-powder-containing chicken ham and preparation method thereof - Google Patents
Hawthorn-powder-containing chicken ham and preparation method thereof Download PDFInfo
- Publication number
- CN103125970B CN103125970B CN201310040657.6A CN201310040657A CN103125970B CN 103125970 B CN103125970 B CN 103125970B CN 201310040657 A CN201310040657 A CN 201310040657A CN 103125970 B CN103125970 B CN 103125970B
- Authority
- CN
- China
- Prior art keywords
- parts
- add
- powder
- minute
- weight portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a hawthorn-powder-containing chicken ham which is composed of the following raw materials, by weight, of chicken breast of 70-80 parts, ice water of 20-25 parts, seaweed meal of 10-15 parts, champignon of 8-10 parts, cane sugar powder of 4-6 parts, pumpkin of 3-5 parts, eucommia ulmoides of 3-5 parts, red date of 3-4 parts, hawthorn powder of 1-2 parts, glycerol of 1-2 parts, rehmannia flower of 1-2 parts, snake gourd betel pepper of 1-2 parts, whey powder of 1-2 parts, vitamin C of 0.05-0.1 part, salt of 1.5-2 parts and monosodium glutamate and white granulated sugar of appropriate amount. The ham is wide in material, low in cost, good in taste and high in comprehensive nutritive value, and the added pumpkin has the functions of detoxification, protecting gastric mucosa, preventing diabetes mellitus, lowering blood sugar, promoting growth and development and the like.
Description
Technical field
The present invention relates generally to a kind of ham, relates in particular to a kind of chicken flavor ham containing hawthorn powder and preparation method thereof.
Background technology
Along with the development of ham sausage industry, the improving constantly of consumption demand level, consumption market is constantly segmented, and ham sausage kind, process technology, packaged form have also had significant progress in recent years.Not only develop into the meat products take chicken, ox, sheep etc. as raw material by single pork product, but also for the different consumer groups, develop the product of multiple characteristic, but adopted Snakegourd Fruit leaf, seawood meal to make health ham sausage, in chicken material, be not reported at present by the honey method that spice is pickled again in advance as raw material.
Summary of the invention
The object of the invention is just to provide a kind of chicken flavor ham containing hawthorn powder and preparation method thereof.
The present invention is achieved by the following technical solutions:
Containing a chicken flavor ham for hawthorn powder, it is made up of the raw material of following weight parts:
Chicken breast meat 70-80, frozen water 20-25, seawood meal 10-15, mushroom 8-10, cane sugar powder 4-6, pumpkin 3-5, bark of eucommia 3-5, red date 3-4, hawthorn powder 1-2, glycerine 1-2, adhesive rehmannia flower 1-2, Snakegourd Fruit leaf 1-2, whey powder 1-2, vitamin C 0.05-0.1, salt 1.5-2, monosodium glutamate, white granulated sugar are appropriate.
A preparation method who contains the chicken flavor ham of hawthorn powder, comprises the following steps:
(1) pretreatment of raw material: select sanitary inspection qualified, colory chicken breast meat, cleans up, inserts in meat grinder, with the rubbing of 6-8mm orifice plate, adds the honey of its weight 0.02-0.04%, mixing and stirring;
The pumpkin of above-mentioned weight portion is cleaned, remove skin, flesh and melon seeds, being cut into small pieces, adding its weight 5-6 water doubly, is at 95-100 ℃, to add a cover boiling 10-15 minute in temperature, uncap, add sodium alginate, the 0.8-1% of pumpkin weight 0.3-0.5% salt, 1-2% smear tea powder, add a cover, at 95-100 ℃, continue heating 3-5 minute, discharging, removes by filter filtrate;
By after the extracting red date stone of above-mentioned weight portion, add 10-15 times of water, boil 40-50 minute with coddle, add again the white granulated sugar of red date weight 2-3%, the leaf fat of 1-2%, continue coddle and boil 10-15 minute, add the mushroom of above-mentioned weight portion, stewing 8-10 minute processed under slow fire, mixes and grinds after taking out;
The bark of eucommia of above-mentioned weight portion is cut into silk, and putting into concentration is 3-5% saline solution, soaks 1-3 hour, after taking-up drains, puts into pot, and till having focal spot with slow fire stir-fry is extremely micro-, taking-up mixes grinding powdered with adhesive rehmannia flower, the Snakegourd Fruit leaf of above-mentioned weight portion after drying;
(2) pickle: in the chicken breast meat stuffing rubbing, add the salt of above-mentioned weight portion, stir, dry-salt 23-24 hour;
(3) cut and mix: the fillings of pickling is put into cutmixer, add the 10-20% of above-mentioned frozen water weight portion, cut and mix after 1-3 minute, add successively monosodium glutamate, the white granulated sugar of above-mentioned weight portion, continue to cut and mix 2-4 minute, after add pumpkin after treatment, cane sugar powder, glycerine, seawood meal, corn flour and remaining frozen water, cut and mix 2-4 minute, finally each residue raw material is added in muddy flesh, stir, leave standstill 10-12 minute, obtain meat stuffing;
(4) bowel lavage hot-working: with bottle placer by filling above-mentioned meat stuffing to casing, check whether good seal of intestines bodies, whether buckle two ends have muddy flesh; Carrying out hot-working boils;
(5) sterilization: canned good ham sausage is inserted in autoclave, and temperature is 90-95 ℃, and sterilizing time is 30-35 minute, fast cooling and remove intestines external body moisture after sterilization, obtain the described chicken flavor ham containing hawthorn powder.
Advantage of the present invention is:
Raw material of the present invention is extensive, cost is low, the ham taste of production is good, comprehensive nutrient is worth high; the pumpkin adding has removing toxic substances, protects gastric mucosa, prevents and treats diabetes; reduce the effects such as blood sugar, enhancing development, red date red date is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.
The specific embodiment
Embodiment 1
Containing the chicken flavor ham of hawthorn powder, it by following weight parts (kilogram) raw material form:
Chicken breast meat 80, frozen water 25, seawood meal 15, mushroom 10, cane sugar powder 6, pumpkin 5, the bark of eucommia 5, red date 4, hawthorn powder 2, glycerine 1, adhesive rehmannia flower 2, Snakegourd Fruit leaf 2, whey powder 2, vitamin C 0.1, salt 1.5, monosodium glutamate, white granulated sugar are appropriate.
A preparation method who contains the chicken flavor ham of hawthorn powder, comprises the following steps:
(1) pretreatment of raw material: select sanitary inspection qualified, colory chicken breast meat, cleans up, inserts in meat grinder, with the rubbing of 8mm orifice plate, adds the honey of its weight 0.04%, mixing and stirring;
The pumpkin of above-mentioned weight portion is cleaned, remove skin, flesh and melon seeds, being cut into small pieces, adding the water of 6 times of its weight, is at 100 ℃, to add a cover boiling 15 minutes in temperature, uncap, add pumpkin weight 0.5% sodium alginate, 0.8% salt, 2% smear tea powder, add a cover, at 100 ℃, continue heating 5 minutes, discharging, removes by filter filtrate;
By after the extracting red date stone of above-mentioned weight portion, add 15 times of water, boil 50 minutes with coddle, add again the white granulated sugar of red date weight 3%, 2% leaf fat, continue coddle and boil 15 minutes, add the mushroom of above-mentioned weight portion, under slow fire, stewing system 10 minutes, mixes and grinds after taking out;
The bark of eucommia of above-mentioned weight portion is cut into silk, and putting into concentration is 5% saline solution, soaks 3 hours, after taking-up drains, puts into pot, till having focal spot, takes out and dries the rear grinding powdered that mixes with adhesive rehmannia flower, the Snakegourd Fruit leaf of above-mentioned weight portion with slow fire stir-fry is extremely micro-;
(2) pickle: in the chicken breast meat stuffing rubbing, add the salt of above-mentioned weight portion, stir, dry-salt 24 hours;
(3) cut and mix: the fillings of pickling is put into cutmixer, add 20% of above-mentioned frozen water weight portion, cut and mix after 3 minutes, add successively monosodium glutamate, the white granulated sugar of above-mentioned weight portion, continue to cut and mix 4 minutes, after add pumpkin after treatment, cane sugar powder, glycerine, seawood meal, corn flour and remaining frozen water, cut and mix 4 minutes, finally each residue raw material is added in muddy flesh, stir, leave standstill 12 minutes, obtain meat stuffing;
(4) bowel lavage hot-working: with bottle placer by filling above-mentioned meat stuffing to casing, check whether good seal of intestines bodies, whether buckle two ends have muddy flesh; Carrying out hot-working boils;
(5) sterilization: canned good ham sausage is inserted in autoclave, and temperature is 95 ℃, and sterilizing time is 35 minutes, fast cooling and remove intestines external body moisture after sterilization, obtain the described chicken flavor ham containing hawthorn powder.
Claims (1)
1. containing a chicken flavor ham for hawthorn powder, it is characterized in that it is to be made up of the raw material of following weight parts:
Chicken breast meat 70-80, frozen water 20-25, seawood meal 10-15, mushroom 8-10, cane sugar powder 4-6, pumpkin 3-5, bark of eucommia 3-5, red date 3-4, hawthorn powder 1-2, glycerine 1-2, adhesive rehmannia flower 1-2, Snakegourd Fruit leaf 1-2, whey powder 1-2, vitamin C 0.05-0.1, salt 1.5-2, monosodium glutamate, white granulated sugar are appropriate;
The preparation method of the described chicken flavor ham containing hawthorn powder, comprises the following steps:
(1) pretreatment of raw material: select sanitary inspection qualified, colory chicken breast meat, cleans up, inserts in meat grinder, with the rubbing of 6-8mm orifice plate, adds the honey of its weight 0.02-0.04%, mixing and stirring;
The pumpkin of above-mentioned weight portion is cleaned, remove skin, flesh and melon seeds, being cut into small pieces, adding its weight 5-6 water doubly, is at 95-100 ℃, to add a cover boiling 10-15 minute in temperature, uncap, add sodium alginate, the 0.8-1% of pumpkin weight 0.3-0.5% salt, 1-2% smear tea powder, add a cover, at 95-100 ℃, continue heating 3-5 minute, discharging, removes by filter filtrate;
By after the extracting red date stone of above-mentioned weight portion, add 10-15 times of water, boil 40-50 minute with coddle, add again the white granulated sugar of red date weight 2-3%, the leaf fat of 1-2%, continue coddle and boil 10-15 minute, add the mushroom of above-mentioned weight portion, stewing 8-10 minute processed under slow fire, mixes and grinds after taking out;
The bark of eucommia of above-mentioned weight portion is cut into silk, and putting into concentration is 3-5% saline solution, soaks 1-3 hour, after taking-up drains, puts into pot, and till having focal spot with slow fire stir-fry is extremely micro-, taking-up mixes grinding powdered with adhesive rehmannia flower, the Snakegourd Fruit leaf of above-mentioned weight portion after drying;
(2) pickle: in the chicken breast meat stuffing rubbing, add the salt of above-mentioned weight portion, stir, dry-salt 23-24 hour;
(3) cut and mix: the fillings of pickling is put into cutmixer, add the 10-20% of above-mentioned frozen water weight portion, cut and mix after 1-3 minute, add successively monosodium glutamate, the white granulated sugar of above-mentioned weight portion, continue to cut and mix 2-4 minute, after add pumpkin after treatment, cane sugar powder, glycerine, seawood meal, corn flour and remaining frozen water, cut and mix 2-4 minute, finally each residue raw material is added in muddy flesh, stir, leave standstill 10-12 minute, obtain meat stuffing;
(4) bowel lavage hot-working: with bottle placer by filling above-mentioned meat stuffing to casing, check whether good seal of intestines bodies, whether buckle two ends have muddy flesh; Carrying out hot-working boils;
(5) sterilization: canned good ham sausage is inserted in autoclave, and temperature is 90-95 ℃, and sterilizing time is 30-35 minute, fast cooling and remove intestines external body moisture after sterilization, obtain the described chicken flavor ham containing hawthorn powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310040657.6A CN103125970B (en) | 2013-02-03 | 2013-02-03 | Hawthorn-powder-containing chicken ham and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310040657.6A CN103125970B (en) | 2013-02-03 | 2013-02-03 | Hawthorn-powder-containing chicken ham and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103125970A CN103125970A (en) | 2013-06-05 |
| CN103125970B true CN103125970B (en) | 2014-05-14 |
Family
ID=48486916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310040657.6A Active CN103125970B (en) | 2013-02-03 | 2013-02-03 | Hawthorn-powder-containing chicken ham and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125970B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462083B (en) * | 2013-08-05 | 2015-08-12 | 柳培健 | A kind of seafood health hamandegg and preparation method thereof |
| CN104473197A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Selenium-rich matcha nutritional spicy chicken fillet and preparation method thereof |
| CN104757582A (en) * | 2015-03-20 | 2015-07-08 | 安徽科技学院 | Huangshan tribute chrysanthemum duck's gizzard-flavor chicken sausage and production method thereof |
| CN105707733A (en) * | 2016-03-15 | 2016-06-29 | 徐静 | Hawthorn ham and preparation method thereof |
| CN106107598A (en) * | 2016-06-29 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of fragrant duck liver flavor maize cob meal of decocting roasts intestinal and preparation method thereof |
| KR20240065847A (en) * | 2022-11-07 | 2024-05-14 | 씨제이제일제당 (주) | A grilled chicken breast food and manufacturing method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823628A (en) * | 2006-01-17 | 2006-08-30 | 南京雨润食品有限公司 | Pumpkin ham and its preparation method |
| CN1943429A (en) * | 2005-10-08 | 2007-04-11 | 天津金秦实业发展有限公司 | Wild mushroom chicken meat sausage |
| CN101433339A (en) * | 2007-11-15 | 2009-05-20 | 吴茂顺 | Special sausage with delicious flavour for strongly tonifying kidney and replenishing vital essence |
| CN101711576A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Health-care sausage |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN102188015A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Dried mushroom chicken sausage and processing method thereof |
| CN102302177A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Medicated chicken meatball and preparation method thereof |
| CN102356887A (en) * | 2011-10-11 | 2012-02-22 | 徐州工程学院 | Shiitake and duck meat compositing sausage and producing method |
-
2013
- 2013-02-03 CN CN201310040657.6A patent/CN103125970B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943429A (en) * | 2005-10-08 | 2007-04-11 | 天津金秦实业发展有限公司 | Wild mushroom chicken meat sausage |
| CN1823628A (en) * | 2006-01-17 | 2006-08-30 | 南京雨润食品有限公司 | Pumpkin ham and its preparation method |
| CN101433339A (en) * | 2007-11-15 | 2009-05-20 | 吴茂顺 | Special sausage with delicious flavour for strongly tonifying kidney and replenishing vital essence |
| CN101711576A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Health-care sausage |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN102188015A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Dried mushroom chicken sausage and processing method thereof |
| CN102302177A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Medicated chicken meatball and preparation method thereof |
| CN102356887A (en) * | 2011-10-11 | 2012-02-22 | 徐州工程学院 | Shiitake and duck meat compositing sausage and producing method |
Non-Patent Citations (2)
| Title |
|---|
| 南瓜火腿的研制;师文添;《食品工业》;20111231(第10期);第29-31页 * |
| 师文添.南瓜火腿的研制.《食品工业》.2011,(第10期),第29-31页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103125970A (en) | 2013-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103125970B (en) | Hawthorn-powder-containing chicken ham and preparation method thereof | |
| CN103125974B (en) | Banana-powder-containing pork ham and preparation method thereof | |
| CN105379823B (en) | A kind of production method of tea fragrance preserved meat | |
| CN103125969B (en) | Seaweed-meal-containing chicken ham and preparation method thereof | |
| CN103549227A (en) | Preparation method for dried-ivy mosses dumplings | |
| CN102630981B (en) | Squid processing technology | |
| CN102630898B (en) | Method for preparing instant kudzu vine root healthcare snack food | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN105851918A (en) | Edible wild mushroom and meat sausage production method and edible wild mushroom and meat sausages | |
| CN106306283A (en) | Processing technology of preserved pleurotus eryngii | |
| CN103125972B (en) | Apple-powder-containing pork ham and preparation method thereof | |
| KR20130046635A (en) | Pyeonyuk comprising pig skin containing high-content collagen and manufacturing process for the same | |
| CN104305169A (en) | Pumpkin-bone meal soluble granules and preparing method thereof | |
| CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
| CN105361010A (en) | Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof | |
| CN103125973B (en) | Ham with sesame and preparation method thereof | |
| KR100887544B1 (en) | Method for producing onion liquor | |
| CN104770764A (en) | Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof | |
| CN105981885A (en) | Honey walnut kernels and processing technology thereof | |
| CN102293368A (en) | Processing technic of canned corn | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN107744101A (en) | A kind of canned pork luncheon meat and preparation method thereof | |
| CN103271313A (en) | Processing technology for instant sargassum fusiforme with sesame seeds, and instant sargassum fusiforme with sesame seeds | |
| CN103947755B (en) | A kind of preparation method of tree peony flavor beverage | |
| KR101226756B1 (en) | method for manufacturing fermented soybean curd residue, and soybean curd residue produced thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: No.9, Longchang South Road, Dangtu Economic Development Zone, Ma'anshan City, Anhui Province Patentee after: JINCAIDI FOOD Co.,Ltd. Address before: 243161 Anhui city of Ma'anshan province Dangtu County food Huangchi Town Road No. 1 Patentee before: MAANSHAN CITY HUANGCHI FOOD (Group) Co.,Ltd. |
|
| CP03 | Change of name, title or address |