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Jinhua ham flavor pot-stewed chicken processing method

A technology of Jinhua ham and its processing method, which is applied in the field of food processing, can solve the problems of low degree of hydrolysis and low utilization rate of Jinhua ham with enzymatic hydrolysis, and achieve the effects of increasing fancy varieties, improving product grades, and increasing nutrients

Inactive Publication Date: 2015-12-02
ZHEJIANG HUATONG MEAT PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a processing method of Jinhua ham-flavored stewed chicken, in order to solve the problems of low hydrolysis degree and low utilization rate of the existing Jinhua ham hydrolyzed with enzymes. Cooked food products with Jinhua ham flavor (such as stewed chicken)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of ham hydrolyzate: Grind 10kg of ham with a meat grinder, soak for 12 hours according to the weight ratio of ham to water = 1:3, then boil in water at 70°C for 3 hours. After pretreatment, cool to room temperature, beat the ham into pulp with a beater, add 0.3% compound animal protease, and hydrolyze it in water at 50°C for 2 hours to obtain a ham hydrolyzate with a ham hydrolysis rate of 65.8%.

[0032] (2) Preparation of Jinhua ham-flavored stewed soup: take 20kg of fresh pig hind leg bones, 30kg of old hens, 30kg of ham bones, add 400kg of water, bring to a boil on high heat, simmer slowly on low heat, do not add water in the middle, boil for 4 hours, use double Use a multi-layer filter to filter and remove impurities such as pig hind leg bones, old hens, and ham bones to obtain broth. Fresh pig hind leg bones and old hen are pre-processed into sections or small pieces.

[0033] According to the following proportions, put each component of the stewe...

Embodiment 2

[0037] (1) Preparation of ham juice: Grind 10kg of ham with a meat grinder, soak for 14 hours according to the weight ratio of ham and water = 1:4, then boil in water at 70°C for 3.5 hours, cool to At room temperature, use a beater to beat the ham meat into a slurry, then add 0.4% compound animal protease, and hydrolyze it in water at 55°C for 2.5 hours to obtain a ham hydrolyzate, and the ham hydrolysis rate is high.

[0038] (2) Preparation of Jinhua ham-flavored braised soup: 20kg of fresh pork hind leg bone, 30kg of old hen, 30kg of ham bone, add 400kg of water, bring to a boil on high heat, simmer slowly on low heat, do not add water in the middle, and boil for 6 hours. After the broth is boiled, use a double-layer filter to remove impurities such as pig hind leg bones, old hens, ham bones, etc., put it into a sandwich pot according to the following weight ratio and cook for 6 hours on low heat to make Jinhua ham-flavored braised soup.

[0039] 120kg of ham hydrolyzate, 8...

Embodiment 3

[0042] (1) Preparation of ham juice: Grind 10kg of ham with a meat grinder, soak for 14 hours according to the weight ratio of ham to water = 1:5, then boil in water at 70°C for 4 hours, cool to At room temperature, use a beater to beat the ham meat into a slurry, then add 0.5% compound animal protease, and hydrolyze it in water at 60°C for 3 hours to obtain a ham hydrolyzate, and the hydrolysis rate of ham juice is 68.5%.

[0043] (2) Preparation of Jinhua ham-flavored marinated soup: 20kg of fresh pig hind leg bone, 30kg of old hen, 30kg of ham bone, add 400kg of water, bring to a boil on high heat, simmer slowly on low heat, do not add water in the middle, boil for 8 hours, and boil the broth Finally, use a double-layer filter to filter out impurities such as pig hind leg bones, old hens, ham bones, etc., put them in a sandwich pot according to the following weight ratio and cook on low heat for 7 hours to make Jinhua ham-flavored marinated soup.

[0044] 120kg of ham hydro...

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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 [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of Jinhua ham-flavored marinated chicken. Background technique [0002] Jinhua ham is the essence of meat products in my country. Its skin is bright yellow, shaped like a pipa, ruddy in color, rich in aroma, rich in nutrition, and delicious. It has an excellent effect of removing fishy smell and improving the taste of dishes, and is an indispensable raw material for high-end dishes. When cooking, ham and chicken are often boiled and boiled to make broth for use. However, due to the low content of water-soluble substances in ham, the proportion of soluble substances in soup is low despite long-time cooking, and the utilization rate is not high. In order to improve the utilization rate of ham as a high-grade seasoning, Chen Lihong et al. used neutral protease and flavor protease 3000U / g, at a pH value of 7.5, at a temperature of 50°C, and a ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/231A23L13/50A23L13/40A23L13/70A23L27/26
CPCY02A40/90
Inventor 朱俭军朱连胜陈蒙游秀峰陈有亮
Owner ZHEJIANG HUATONG MEAT PROD CO LTD
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