Preparation technology of constant-temperature fermented ham sauce

A technology of constant temperature fermentation and preparation technology, applied in the direction of food science, etc., can solve the problems of poor taste and flavor, not strong enough aroma of ham sauce, etc., to achieve the effect of easy absorption, increase nutritional value and flavor, and enhance fresh taste

Inactive Publication Date: 2021-06-11
BEIJING SHUNXIN AGRICULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of the prior art that the ham sauce is not strong enough in flavor and taste, the present invention provides a preparation process for constant temperature fermented ham sauce

Method used

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  • Preparation technology of constant-temperature fermented ham sauce
  • Preparation technology of constant-temperature fermented ham sauce
  • Preparation technology of constant-temperature fermented ham sauce

Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation technology of constant temperature fermented ham sauce, the preparation technology of described constant temperature fermentation ham sauce comprises the following steps:

[0029] (1) Ham fermentation: Cut the raw ham into slices with a thickness of 0.3cm, put them in a clean and sealed container, add lactic acid bacteria and Monascus, and ferment for 1 day at a constant temperature of 28°C. Obtain fermented ham slices for later use, wherein the mass ratio of ham, lactic acid bacteria and Monascus is 1:0.03:0.01;

[0030] (2) Cooking of ham: put the ham slices in the above step (1) in a steam pot at a steam temperature of 100°C, steam for 10 minutes, then take out and cut into diced ham, and let it cool for later use;

[0031] (3) Preparation of ingredients: add pure water to the pot, pour the shrimps, carrots, shiitake mushrooms, fungus and soybeans into the pot after the water boils, cook until they are half mature, then take them out and cut the...

Embodiment 2

[0036] A kind of preparation technology of constant temperature fermented ham sauce, the preparation technology of described constant temperature fermentation ham sauce comprises the following steps:

[0037] (1) Ham fermentation: Cut raw ham into slices with a thickness of 0.5cm, then put them in a clean and sealed container, add lactic acid bacteria and Monascus, and then place them in a constant temperature environment of 35°C to ferment for 2 days. Obtain fermented ham slices for later use, wherein the mass ratio of ham, lactic acid bacteria and Monascus is 1:0.05:0.02;

[0038] (2) Cooking of ham: put the ham slices in the above step (1) in a steam pot with a steam temperature of 120°C, steam for 15 minutes, then take out and cut into diced ham, and let it cool for later use;

[0039] (3) Preparation of ingredients: add pure water to the pot, pour the shrimps, carrots, shiitake mushrooms, fungus and soybeans into the pot after the water boils, cook until they are half mat...

Embodiment 3

[0044] A kind of preparation technology of constant temperature fermented ham sauce, the preparation technology of described constant temperature fermentation ham sauce comprises the following steps:

[0045] (1) Ham fermentation: Cut raw ham into slices with a thickness of 0.4cm, put them in a clean and sealed container, add lactic acid bacteria and Monascus, and ferment for 1.5 days at a constant temperature of 31.5°C. Obtain fermented ham slices for later use, wherein the mass ratio of ham, lactic acid bacteria and Monascus is 1:0.04:0.015;

[0046] (2) Cooking of ham: put the ham slices in the above step (1) in a steam pot with a steam temperature of 110°C, steam for 12.5 minutes, then take out and cut into diced ham, and let it cool for later use;

[0047](3) Preparation of ingredients: add pure water to the pot, pour the shrimps, carrots, shiitake mushrooms, fungus and soybeans into the pot after the water boils, cook until they are half mature, then take them out and cu...

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PUM

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Abstract

The invention provides a preparation technology of constant-temperature fermented ham sauce, and relates to the technical field of ham sauce processing. The preparation process of the constant-temperature fermented ham sauce mainly comprises the steps of ham fermentation, ham cooking, ingredient preparation, raw material mixing, mixed raw material fermentation, stir-frying and the like. The ham sauce overcomes the defects in the prior art, is rich in taste, protein in meat can be completely converted into polypeptide, amino acid and other small molecular substances through two-time constant-temperature fermentation, the ham sauce can be conveniently absorbed by a human body, the nutritional value and flavor of the ham sauce are improved, and the ham sauce is suitable for being eaten by people of different age groups.

Description

technical field [0001] The invention relates to the technical field of ham sauce processing, in particular to a preparation process of constant temperature fermented ham sauce. Background technique [0002] Ham is a kind of meat that people love to eat. It is bright in color, red and white, lean meat is salty and sweet, fat meat is fragrant but not greasy, delicious, and ham is rich in protein and moderate fat. More than ten kinds Amino acids, multi-vitamins and minerals. The ham is produced through winter and summer, and after fermentation and decomposition, various nutrients are more easily absorbed by the human body. It has the functions of nourishing the stomach, nourishing the kidney and strengthening the yang, strengthening the bone marrow, strengthening the foot, and healing the wound. . [0003] In order to enrich the ways of eating ham and facilitate the consumption of ham, there are products that use ham as a raw material to prepare sauce. Existing ham sauce gene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L27/24
CPCA23L27/60A23L27/10A23L27/24A23V2002/00
Inventor 赵一田杨勇魏传芬宋波姚春晓吴素芳张苗苗
Owner BEIJING SHUNXIN AGRICULTURE CO LTD
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