CN105105175A - Jinhua ham flavor pot-stewed chicken processing method - Google Patents
Jinhua ham flavor pot-stewed chicken processing method Download PDFInfo
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- CN105105175A CN105105175A CN201510376217.7A CN201510376217A CN105105175A CN 105105175 A CN105105175 A CN 105105175A CN 201510376217 A CN201510376217 A CN 201510376217A CN 105105175 A CN105105175 A CN 105105175A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The present invention relates to a Jinhua ham flavor pot-stewed chicken processing method, which comprises: a, preparing a Jinhua ham hydrolysis liquid: (1) pre-treatment, wherein Jinhua ham is minced through a mincer, water with the amount 3-5 times the weight of the ham is added, soaking is performed for 12-16 h, heating is performed to a temperature of 70-90 DEG C, and the temperature is maintained for 2-3 h, and (2) enzymatic hydrolysis, wherein cooling is performed to a room temperature after the pre-treatment, the ham is beaten into a slurry by using a beater, 0.3-0.5% of compound animal enzyme is added, and hydrolysis is performed for 2-3 h in water with a temperature of 50-60 DEG C; b, placing various components of a spicing soup ingredient into a sandwich pot, and boiling for 6-8 h with small fire to obtain a Jinhua ham flavor spicing soup; and c, heating the Jinhua ham flavor spicing soup to achieve a boiling state, adding a chicken ingredient to the pot, 10-15 min after boiling with large fire, brewing for 35-50 min with small fire, taking out, and cooling to obtain the product. With the method of the present invention, the problems of not high hydrolysis degree of the enzymolysis and the low utilization of the existing Jinhua ham are solved.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of processing method of Flavor of Jin-hua Ham pot-stewed chicken.
Background technology
Jinhua ham is the elite of China's meat products, its color of the leather Huang is bright, likeness in form Chinese lute, yellowish pink ruddy, give off a strong fragrance, nutritious, tasty, element with color, shape " four is exhausted " is well-known.It has fabulous effect of rendering palatable except raw meat to dish, is the indispensable raw material of high-grade dishes.Ham and chicken etc. are carried out poach and are brewed into soup-stock use by culinary art often, and because content of material water-soluble in ham is low, though through boiling for a long time, solvable lower to the ratio in soup, utilization rate is not high.For improving the utilization rate of ham as senior flavoring, Chen Lihong etc. adopt neutral proteinase and flavor protease 3000U/g, in pH value 7.5, under temperature 50 C, hydrolysis time 3h, makes the degree of hydrolysis of ham reach 41.5%, makes natural flavored ham essence base-material with this hydrolyzate.And compound protease and the composite flavor enzyme hydrolysis ham such as Pan Lihong make essence base-material.
Summary of the invention
The invention provides a kind of processing method of Flavor of Jin-hua Ham pot-stewed chicken, to solve existing Jinhua ham, to add the degree of hydrolysis of enzyme hydrolysis not high, the problem that utilization rate is on the low side, utilizes the halogen soup that this ham hydrolyzate is modulated, and halogen cooks the cooked product (as pot-stewed chicken) with Flavor of Jin-hua Ham.
The technical solution adopted for the present invention to solve the technical problems is:
A processing method for Flavor of Jin-hua Ham pot-stewed chicken, the method comprises the steps:
The preparation of a, Jinhua ham hydrolyzate:
(1), pretreatment: meat of ham meat grinder is rubbed, adds the water of 3-5 times of weight, soak 12-16 hour, then be heated to 70 ~ 90 DEG C, keep 2-3 hour;
(2), enzyme hydrolysis: be cooled to room temperature after pretreatment, with beater, meat of ham broken into slurry, then add the composite animal albumen enzyme of 0.3%-0.5%, be hydrolyzed 2-3 hour in 50-60 DEG C of water;
The modulation of b, Flavor of Jin-hua Ham halogen soup:
Each component that halogen soup is prepared burden is put into the little fire of jacketed pan and boils 6-8 hour, obtain Flavor of Jin-hua Ham halogen soup;
Halogen soup is prepared burden: ham hydrolyzate 120 weight portion, soup-stock 80 weight portion, salt 2-2.5 weight portion, ginger 3.2 weight portion, old hen bed material 0.1-0.2 weight portion, monosodium glutamate 0.5-1 weight portion, green onion 1-2 weight portion, white sugar 1-2 weight portion, yellow rice wine 2-3 weight portion;
The processing of c, flavored ham pot-stewed chicken:
Selecting when producing rejected layer per year is raw material, complete clean thorax weight demands at 1.05-1.35kg/ only, under 0-4 DEG C of environment, 24-36 hour is pickled by preserved materials, obtain chicken stock: cooked by chicken stock after being heated to by Flavor of Jin-hua Ham halogen soup to boil, rear 10-15 minute is boiled in big fire, change little fire and boil in a covered pot over a slow fire 35-50 minute, take out cooling and obtain product.
As preferably, the preparation method of soup-stock described in b step is: prepare material according to following proportioning: fresh pig back bone 20 weight portion, old hen 30 weight portion, ham bone 30 weight portion, water 400 weight portion; Ham bone adds water the 5-10 minute that precooks, and then adds pig back bone and the old hen of the section of being processed into, and midway does not add water and boils 4-8 hour, filters and removes solid content, obtain soup-stock.
As preferably, preserved materials described in step c consists of with chicken 100 parts by weight: edible salt 7-9 weight portion, white sugar 2-3 weight portion, monosodium glutamate 0.5-1 weight portion, yellow rice wine 0.3-0.5 weight portion, water 30-50 weight portion, green onion 0.5-1 weight portion, ginger 0.3-0.5 weight portion.
A kind of Flavor of Jin-hua Ham halogen material, the preparation method of this halogen material is as follows:
The preparation of a, Jinhua ham hydrolyzate:
(1), pretreatment: meat of ham meat grinder is rubbed, adds the water of 3-5 times of weight, soak 12-16 hour, then be heated to 70 ~ 90 DEG C, keep 2-3 hour;
(2), enzyme hydrolysis: be cooled to room temperature after pretreatment, with beater, meat of ham broken into slurry, then add the composite animal albumen enzyme of 0.3%-0.5%, be hydrolyzed 2-3 hour in 50-60 DEG C of water;
The modulation of b, Flavor of Jin-hua Ham halogen soup:
Each component that halogen soup is prepared burden is put into the little fire of jacketed pan and boils 6-8 hour, obtain Flavor of Jin-hua Ham halogen soup; Halogen soup is prepared burden: ham hydrolyzate 120 weight portion, soup-stock 80 weight portion, salt 2-2.5 weight portion, ginger 3.2 weight portion, old hen bed material 0.1-0.2 weight portion, monosodium glutamate 0.5-1 weight portion, green onion 1-2 weight portion, white sugar 1-2 weight portion, yellow rice wine 2-3 weight portion.
For both improving the utilization rate of ham as senior flavoring further, save again the cost of enzyme hydrolysis, and directly ham hydrolyzate is applied to the processing of spiced and stewed food, inventor has carried out test of many times to the allotment of the pretreatment before ham hydrolysis, the selecting of hydrolase, soup-stock and application, finally completes the present invention.
The invention has the beneficial effects as follows:
(1) Jinhua ham is through pretreatment, enzyme hydrolysis is easily carried out, only uses composite animal albumen enzyme, just significantly improves degree of hydrolysis, the utilization rate of ham is improved, and cost declines;
(2) with ham hydrolyzate modulation halogen soup, eliminate ham high temperature and boil for a long time, remain the flavor substance of more hams, add more multiple nutrient matter;
(3) with the halogen soup that ham hydrolyzate is modulated into, except being processed into flavored ham pot-stewed chicken, the cooked product of multiple flavored ham can be processed, increase the pattern variety of pot-stewed fowl, improve product specification.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, percentage are unit of weight, and the equipment adopted and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Composite animal albumen enzyme, Pangbo Bioengineering Co Ltd, Nanning, Mixed enzyme for animal proteolysis A5.
Embodiment 1
(1) preparation of ham hydrolyzate: rubbed by the ham meat grinder of 10kg, by the weight ratio of ham and water=1:3, soaks after 12 hours, boils 3 hours in 70 DEG C of water.Be cooled to room temperature after pretreatment, with beater, meat of ham broken into slurry, then add the composite animal albumen enzyme of 0.3%, in 50 DEG C of water, be hydrolyzed 2 hours, obtain ham hydrolyzate, its ham percent hydrolysis is 65.8%.
(2) modulation of Flavor of Jin-hua Ham halogen soup: get fresh pig back bone 20kg old hen 30kg, ham bone 30kg, add clear water 400kg, very hot oven boils, little fire is simmered slowly, and midway must not add water, and boils 4 hours, remove the impurity such as pig back bone, old hen, ham bone with double medium filtration net filtration, obtain soup-stock.Fresh pig back bone and the old hen section of being pre-processed into or fritter.
According to the following ratio each component that halogen soup is prepared burden is put into the little fire of jacketed pan and boil 5 hours, make Flavor of Jin-hua Ham halogen soup.
Halogen soup is prepared burden: ham hydrolyzate 120kg, soup-stock 80kg, salt 2.5kg, ginger 3.2kg, old hen bed material 0.2kg, monosodium glutamate 1kg, green onion 2kg, white sugar 2kg, yellow rice wine 3kg.
(3) processing of flavored ham pot-stewed chicken: selecting when producing rejected layer per year is raw material, complete clean thorax weight demands at 1.05-1.35kg/ only, is pickled 24-36 hour by preserved materials, is obtained chicken stock under 0-4 DEG C of environment; Cooked by chicken stock after being heated to by Flavor of Jin-hua Ham halogen soup to boil, big fire boils latter 15 minutes, changes little fire stewing 35 minutes, takes out cooling and obtains product.
Embodiment 2
(1) preparation of ham juice: the ham meat grinder of 10kg is rubbed, by the weight ratio of ham and water=1:4, soak after 14 hours, in 70 DEG C of water, halogen boils 3.5 hours, is cooled to room temperature after pretreatment, with beater, meat of ham is broken into slurry, add the composite animal albumen enzyme of 0.4% again, in 55 DEG C of water, be hydrolyzed 2.5 hours, obtain ham hydrolyzate, its ham percent hydrolysis is.
(2) modulation of Flavor of Jin-hua Ham halogen soup: fresh pig back bone 20kg old hen 30kg, ham bone 30kg, add clear water 400kg, very hot oven boils, and little fire is simmered slowly, and midway must not add water, and boils 6 hours.After soup-stock boils, remove the impurity such as pig back bone, old hen, ham bone with double medium filtration net filtration, put into the little fire of jacketed pan by following weight ratio and boil 6 hours, make Flavor of Jin-hua Ham halogen soup.
Ham hydrolyzate 120kg, soup-stock 80kg, salt 2kg, ginger 3.2kg, old hen bed material 0.1kg, monosodium glutamate 0.5-1kg, green onion 1kg, white sugar 1kg, yellow rice wine 2kg.
(3) processing method of flavored ham pot-stewed chicken: selecting when producing rejected layer per year is raw material, complete clean thorax weight demands at 1.05-1.35kg/ only, is pickled 36 hours by preserved materials, is obtained chicken stock under 0-4 DEG C of environment.Cooked by chicken stock after being heated to by Flavor of Jin-hua Ham halogen soup to boil, big fire boils latter 10 minutes, changes little fire stewing 50 minutes, takes out cooling and obtains product.
Embodiment 3
(1) preparation of ham juice: the ham meat grinder of 10kg is rubbed, by the weight ratio of ham and water=1:5, soak after 14 hours, in 70 DEG C of water, halogen boils 4 hours, is cooled to room temperature after pretreatment, with beater, meat of ham is broken into slurry, add the composite animal albumen enzyme of 0.5% again, in 60 DEG C of water, be hydrolyzed 3 hours, obtain ham hydrolyzate, its ham juice percent hydrolysis is 68.5%.
(2) modulation of Flavor of Jin-hua Ham halogen soup: fresh pig back bone 20kg old hen 30kg, ham bone 30kg, add clear water 400kg, very hot oven boils, and little fire is simmered slowly, midway must not add water, boil 8 hours, after soup-stock boils, remove the impurity such as pig back bone, old hen, ham bone with double medium filtration net filtration, put into the little fire of jacketed pan by following weight ratio and boil 7 hours, make Flavor of Jin-hua Ham halogen soup.
Ham hydrolyzate 120kg, soup-stock 80kg, salt 2kg, ginger 3.2kg, old hen bed material 0.2kg, monosodium glutamate 0.5kg, green onion 2kg, white sugar 2kg, yellow rice wine 2kg.
(3) processing method of flavored ham pot-stewed chicken: selecting when producing rejected layer per year is raw material, complete clean thorax weight demands at 1.05-1.35kg/ only, is pickled 24-36 hour by preserved materials, is obtained chicken stock under 0-4 DEG C of environment; Cooked by chicken stock after being heated to by Flavor of Jin-hua Ham halogen soup to boil, big fire boils latter 12 minutes, changes little fire stewing 40 minutes, takes out cooling and obtains product.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (4)
1. a processing method for Flavor of Jin-hua Ham pot-stewed chicken, is characterized in that the method comprises the steps:
The preparation of a, Jinhua ham hydrolyzate:
(1), pretreatment: meat of ham meat grinder is rubbed, adds the water of 3-5 times of weight, soak 12-16 hour, then be heated to 70 ~ 90 DEG C, keep 2-3 hour;
(2), enzyme hydrolysis: be cooled to room temperature after pretreatment, with beater, meat of ham broken into slurry, then add the composite animal albumen enzyme of 0.3%-0.5%, be hydrolyzed 2-3 hour in 50-60 DEG C of water;
The modulation of b, Flavor of Jin-hua Ham halogen soup:
Each component that halogen soup is prepared burden is put into the little fire of jacketed pan and boils 6-8 hour, obtain Flavor of Jin-hua Ham halogen soup;
Halogen soup is prepared burden: ham hydrolyzate 120 weight portion, soup-stock 80 weight portion, salt 2-2.5 weight portion, ginger 3.2 weight portion, old hen bed material 0.1-0.2 weight portion, monosodium glutamate 0.5-1 weight portion, green onion 1-2 weight portion, white sugar 1-2 weight portion, yellow rice wine 2-3 weight portion;
The processing of c, flavored ham pot-stewed chicken:
Selecting when producing rejected layer per year is raw material, complete clean thorax weight demands at 1.05-1.35kg/ only, under 0-4 DEG C of environment, 24-36 hour is pickled by preserved materials, obtain chicken stock: cooked by chicken stock after being heated to by Flavor of Jin-hua Ham halogen soup to boil, rear 10-15 minute is boiled in big fire, change little fire and boil in a covered pot over a slow fire 35-50 minute, take out cooling and obtain product.
2. the processing method of Flavor of Jin-hua Ham pot-stewed chicken according to claim 1, it is characterized in that: the preparation method of soup-stock described in b step is: prepare material according to following proportioning: fresh pig back bone 20 weight portion, old hen 30 weight portion, ham bone 30 weight portion, water 400 weight portion; Ham bone adds water the 5-10 minute that precooks, and then adds pig back bone and the old hen of the section of being processed into, and midway does not add water and boils 4-8 hour, filters and removes solid content, obtain soup-stock.
3. the processing method of Flavor of Jin-hua Ham pot-stewed chicken according to claim 1, it is characterized in that: the preserved materials described in step c consists of with chicken 100 parts by weight: edible salt 7-9 weight portion, white sugar 2-3 weight portion, monosodium glutamate 0.5-1 weight portion, yellow rice wine 0.3-0.5 weight portion, water 30-50 weight portion, green onion 0.5-1 weight portion, ginger 0.3-0.5 weight portion.
4. a Flavor of Jin-hua Ham halogen material, is characterized in that the preparation method of this halogen material is as follows:
The preparation of a, Jinhua ham hydrolyzate:
(1), pretreatment: meat of ham meat grinder is rubbed, adds the water of 3-5 times of weight, soak 12-16 hour, then be heated to 70 ~ 90 DEG C, keep 2-3 hour;
(2), enzyme hydrolysis: be cooled to room temperature after pretreatment, with beater, meat of ham broken into slurry, then add the composite animal albumen enzyme of 0.3%-0.5%, be hydrolyzed 2-3 hour in 50-60 DEG C of water;
The modulation of b, Flavor of Jin-hua Ham halogen soup:
Each component that halogen soup is prepared burden is put into the little fire of jacketed pan and boils 6-8 hour, obtain Flavor of Jin-hua Ham halogen soup;
Halogen soup is prepared burden: ham hydrolyzate 120 weight portion, soup-stock 80 weight portion, salt 2-2.5 weight portion, ginger 3.2 weight portion, old hen bed material 0.1-0.2 weight portion, monosodium glutamate 0.5-1 weight portion, green onion 1-2 weight portion, white sugar 1-2 weight portion, yellow rice wine 2-3 weight portion.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495297A (en) * | 2017-08-09 | 2017-12-22 | 浙江工商大学 | A kind of processing method of ham sauce |
| CN107744099A (en) * | 2017-10-27 | 2018-03-02 | 云南农业大学 | A kind of ham soup-stock |
| CN108606037A (en) * | 2018-05-07 | 2018-10-02 | 上海应用技术大学 | A kind of production method of Flavor of Jin-hua Ham soda cracker |
| CN109259177A (en) * | 2018-08-29 | 2019-01-25 | 上海应用技术大学 | A kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham |
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Cited By (5)
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| CN108606037A (en) * | 2018-05-07 | 2018-10-02 | 上海应用技术大学 | A kind of production method of Flavor of Jin-hua Ham soda cracker |
| CN109259177A (en) * | 2018-08-29 | 2019-01-25 | 上海应用技术大学 | A kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham |
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