A kind of bitter gourd ham and preparation method thereof

A technology for bitter gourd and ham, which is applied to the field of bitter gourd ham and its preparation, can solve the problems that the fragrance is not round enough, greasy taste and the like, and achieves the effects of refreshing color, crisp taste and rich protein nutrition.

Inactive Publication Date: 2011-12-21
江苏迈斯克食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the flavor of most Western-style meat products is generally obtained by simply adding flavors and spices. The flavor is more direct and not round enough.

Method used

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  • A kind of bitter gourd ham and preparation method thereof
  • A kind of bitter gourd ham and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] formula:

[0059] A bitter gourd ham, comprising 68 parts of chicken breast meat; 5 parts of 3:7 meat; 2.5 parts of chicken skin; 2 parts of bitter gourd; 1.5 parts of salt; 0.5 parts of glucose; 0.25 parts of compound phosphate; 0.25 parts of pork extract; 0.38 parts of white pepper powder; 2 parts of soybean protein isolate; 0.5 parts of carrageenan; 0.25 parts of vanilla pickling powder;

[0060] The preparation method of above-mentioned balsam pear ham:

[0061] a. Trimming

[0062] Take the chicken breast and grind it with a 1cm orifice plate, and grind the 3:7 meat and chicken skin with a 0.6cm orifice plate. Wash the bitter gourd to remove the pulp and handle, and cut it into 1cm with a dicing machine. 3 diced bitter gourd;

[0063] b. Ingredients, marinated

[0064] Bitter gourd diced is marinated with 1% salt for 4 hours, then taken out, drained, and air-dried on the surface; before adding flavor protease, take 1 portion of ice water and let the ice melt, t...

Embodiment 2

[0075] formula:

[0076] A bitter gourd ham, comprising 80 parts of chicken breast meat; 6 parts of 3:7 meat; 3.5 parts of chicken skin; 3 parts of bitter gourd; 1.6 parts of salt; 0.55 parts of glucose; 0.3 parts of compound phosphate; 0.22 parts of pork extract; 0.4 parts of white pepper powder; 2.4 parts of soybean protein isolate; 0.4 parts of carrageenan; 0.22 parts of vanilla pickling powder;

[0077] The preparation method of above-mentioned balsam pear ham:

[0078] a. Trimming

[0079] Take the chicken breast and grind it with a 1cm orifice plate, and grind the 3:7 meat and chicken skin with a 0.6cm orifice plate. Wash the bitter gourd to remove the pulp and handle, and cut it into 1cm with a dicing machine. 3 diced bitter gourd;

[0080] b. Ingredients, marinated

[0081] Bitter gourd diced is marinated with 1.5% salt for 5 hours, then taken out, drained, and air-dried on the surface; before adding the flavor protease, take 1.5 parts of ice water and let the ice ...

Embodiment 3

[0092] formula:

[0093] A bitter gourd ham, comprising 60 parts of chicken breast meat; 4 parts of 3:7 meat; 2 parts of chicken skin; 1 part of bitter gourd; 1.4 parts of salt; 0.45 parts of glucose; 0.2 parts of compound phosphate; 0.26 parts of pork extract; 0.5 parts of white pepper powder; 1.6 parts of soybean protein isolate; 0.5 parts of carrageenan; 0.27 parts of vanilla pickling powder;

[0094] The preparation method of above-mentioned balsam pear ham:

[0095] a. Trimming

[0096] Take the chicken breast and grind it with a 1cm orifice plate, and grind the 3:7 meat and chicken skin with a 0.6cm orifice plate. Wash the bitter gourd to remove the pulp and handle, and cut it into 1cm with a dicing machine. 3 diced bitter gourd;

[0097] b. Ingredients, marinated

[0098] Bitter gourd diced is marinated with 0.8% salt for 3 hours, taken out, drained, and air-dried on the surface; before adding the flavor protease, take 0.8 parts of ice water and let the ice melt, th...

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Abstract

The present invention provides a balsam pear ham and a method for the preparation thereof. The balsam pear ham is made of chicken breast, 3:7 meat, chicken skin, balsam pear, salt, glucose, composite phosphate, sodium erythorbate, chicken flavouring essence, pork extract, white pepper, soybean protein isolate, carrageenin, vanilla pickling powder, balsam pear flavouring essence, flavor enzyme and ice water. The balsam pear of the invention is well blent with ham, balsam pear ham of the invention has advantages of crisp taste, rich flavor, bright color, rich protein nutrition, showing the function of balsam pear, and is beneficial to eat in megathermal climate. The enzyme technology applied in ham enhances tender flavoring and strong taste. The balsam pear ham is different from the ham which is only seasoned by flavouring essence in the market, and has great market potential.

Description

technical field [0001] The invention belongs to the field of food, and relates to a formula and a production method of a low-temperature product combining bitter gourd and meat, in particular to a bitter gourd ham and a preparation method thereof. Background technique [0002] Bitter melon (Momordica charantia L,) is a plant of the genus Momordica cucurbi-taceae. It is also known as grape and lychee, and it is a vine annual vegetable. As a plant with the same source of medicine and food, it has high medicinal and health value, has basically no toxic and side effects on the human body, and is cheap and has a wide range of sources. "Compendium of Materia Medica" records: Bitter melon "bitter cold, non-toxic, eliminating evil heat, relieving fatigue, clearing the heart and tomorrow, benefiting qi and strengthening yang." A large number of studies have shown. Bitter melon is rich in various active ingredients such as Momordica glycosides, charantin, peptides, sugars, vitamins, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/231A23L1/29A23L1/22A23L1/317A23L1/315A23L19/00A23L13/50A23L13/60A23L27/00A23L27/26A23L33/00
Inventor 卢义伯殷露琴赵立庆
Owner 江苏迈斯克食品有限公司
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