CN107223897A - A kind of chicken and ham roll and preparation method thereof - Google Patents
A kind of chicken and ham roll and preparation method thereof Download PDFInfo
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- CN107223897A CN107223897A CN201710408568.0A CN201710408568A CN107223897A CN 107223897 A CN107223897 A CN 107223897A CN 201710408568 A CN201710408568 A CN 201710408568A CN 107223897 A CN107223897 A CN 107223897A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of chicken and ham roll and preparation method thereof, the chicken and ham roll is made by following raw material：The selected chicken of 80~90 parts by weight, the selected pork fat of 10~15 parts by weight, 8~14 parts by weight preserved materials, 7~13 parts by weight Corn micelles；The corn micelle is made.Its preparation method comprises the following steps：(1) meat is pickled；(2) preparation of crystal grain；(3) by mixing, filling, boiling, sterilizing, pack to obtain chicken and ham roll.For compared with prior art, the present invention has advantages below：(1) color and luster is more bright-coloured；(2) taste more horn of plenty, and sweet taste and the delicate fragrance loss of corn are lower.
Description
Technical field
The invention belongs to meat product processing technique field, and in particular to a kind of chicken and ham roll and preparation method thereof.
Background technology
Chicken and beef, pork compare, and the quality of its protein is higher, rich in whole essential amino acids, its content and egg,
Aminogram formula in breast is very much like, therefore is the protein source of high-quality.Fat content is relatively low, unsaturated fat pinolenic acid
It is higher with linoleic content, therefore chicken and ham roll is increasingly subject to the favor of people.
But chicken and ham roll has the drawback that on the market：(1) because chicken true qualities are shallower, so color and luster is poor；(2) mouth
Taste is single.
The content of the invention
In order to solve chicken and ham roll shade deviation present in prior art, the problem of taste is single, the purpose of the present invention exists
In a kind of chicken and ham roll of offer and preparation method thereof.
Scheme one：
A kind of chicken and ham roll, is made by following raw material：The selected chicken of 80~90 parts by weight, the selected lard of 10~15 parts by weight
Fat, 8~14 parts by weight preserved materials, 7~13 parts by weight Corn micelles；
The following raw material of corn micelle is made：25~30 parts by weight Corn, 10~15 parts by weight water, 10~15 parts by weight
Edible sol solution.
Preferably, the preserved materials are：2~3 parts by weight salt, 3~5 parts by weight vinasse, 1~2 parts by weight pepper, 1~2
Parts by weight Chinese prickly ash, 1~2 parts by weight five-spice powder.Vinasse are added in preserved materials, the coloring for chicken and ham roll.
Preferably, the corn is corn.The sweet taste and delicate fragrance of corn are introduced, makes chicken and ham roll taste more rich
It is rich.
Scheme two：
A kind of preparation method of chicken and ham roll, comprises the following steps：
(1) preparation of meat stuffing；By the selected chicken of 80~90 parts by weight and the selected pork fat of 10~15 parts by weight with 4~6mm
Web plate process, obtains meat stuffing；
(2) preparation of corn micelle：25~30 parts by weight Corn are added into 10~15 parts by weight water, squeezes the juice and is filtered with 100 mesh
Net filtration obtains corn juice, and into corn juice, 10~15 parts by weight eat sol solution, and 4~5% (matter are added dropwise to after stirring
Measure fraction) calcium chloride solution in soak 12~16min；Again with 0.3~0.4% (mass fraction) tannin acid soak 20~
25min, picks up and drains, and obtains corn micelle；Using corn micelle, than corn is directly added, the sweet taste and delicate fragrance of corn lose
It is lower, and mouthfeel more flexible.By filtering, corn is set to be more easy to digest and assimilate.
(3) pickle：By corn micelle, 8~14 weights made from meat stuffing made from step (1) and 7~13 parts by weight steps (2)
Amount part preserved materials knock down tumbling 2~3 hours in roller together, quiet to salt down 5~6 hours, then tumbling 30~40 minutes, must pickle thing；
(4) preparation of chicken and ham roll：Step (3) is pickled into thing, through filling, boiling, sterilizing, chicken and ham roll is packed to obtain.
Preferably, the edible sol solution is yellow by 36~40 parts by weight carragheens, 0~4 parts by weight gelatin, 0~4 parts by weight
Virgin rubber, is dissolved in 1000 parts by weight of purified water and is made.
For compared with prior art, the present invention has advantages below：
(1) color and luster is more bright-coloured；
(2) taste more horn of plenty, and sweet taste and the delicate fragrance loss of corn are lower.
Embodiment
With reference to specific embodiment, the invention will be further described.
It is more according to the optional factor of chicken and ham roll proposed by the present invention and preparation method thereof, it can be designed that a variety of implementations
Example, therefore specific embodiment is only as the exemplary illustration of specific implementation of the invention, without constituting to model of the present invention
The limitation enclosed.In order to specifically describe the present invention, those skilled in the art is contributed to further understand the present invention, selection is following
Embodiment is illustrative.It should be pointed out that to those skilled in the art, not departing from structure of the present invention
On the premise of think of, various modifications and improvements can be made.These belong to protection scope of the present invention.
Embodiment 1
A kind of chicken and ham roll preparation method, it is characterised in that comprise the following steps：
(1) preparation of meat stuffing；By the selected chicken of 80 parts by weight and 10 parts by weight selected pork fat 4mm web plate process, obtain
Meat stuffing；
(2) preparation of corn micelle：40 parts by weight carragheens are dissolved in 1000 parts by weight of purified water edible sol solution is made；Will
25 parts by weight Corn add 10 parts by weight water, squeeze the juice and filter to obtain corn juice with 100 mesh filter screens, and into corn juice, 10 parts by weight are eaten
16min is soaked in sol solution, the calcium chloride solution that 4% (mass fraction) is added dropwise to after stirring；Again with 0.3% (matter
Measure fraction) tannin acid soak 25min, pick up and drain, obtain corn micelle；Using corn micelle, than directly addition corn, corn
Sweet taste and delicate fragrance loss it is lower, and mouthfeel more flexible.By filtering, corn is set to be more easy to digest and assimilate.
(3) pickle：By corn micelle, 2 parts by weight food made from meat stuffing made from step (1) and 7 parts by weight steps (2)
Salt, 3 parts by weight vinasse, 1 parts by weight pepper, 1 parts by weight Chinese prickly ash, 1 parts by weight five-spice powder knock down tumbling 2 hours in roller together,
It is quiet to salt down 5 hours, then tumbling 30 minutes, thing must be pickled；
(4) preparation of chicken and ham roll：Step (3) is pickled into thing, through filling, boiling, sterilizing, chicken and ham roll is packed to obtain.
Embodiment 2
(1) preparation of meat stuffing；By the selected chicken of 85 parts by weight and 12 parts by weight selected pork fat 5mm web plate process, obtain
Meat stuffing；
(2) preparation of corn micelle：By 36 parts by weight carragheens, 4 parts by weight gelatin, it is dissolved in 1000 parts by weight of purified water and is made
Edible sol solution；28 parts by weight Corn are added into 12 parts by weight water, squeezes the juice and filters to obtain corn juice with 100 mesh filter screens, to corn juice
In 12 parts by weight eat sol solution, be added dropwise to after stirring in the calcium chloride solution of 4.5% (mass fraction) soak
14min；Again with 0.35% (mass fraction) tannin acid soak 22min, pick up and drain, obtain corn micelle；Using corn micelle, compared with
Directly add corn, sweet taste and the delicate fragrance loss of corn are lower, and mouthfeel more flexible.By filtering, corn is set to be more easy to disappear
Change and absorb.
(3) pickle：By corn micelle, 2.5 parts by weight made from meat stuffing made from step (1) and 10 parts by weight steps (2)
Salt, 4 parts by weight vinasse, 1.5 parts by weight peppers, 1.5 parts by weight Chinese prickly ashes, 1.5 parts by weight five-spice powders knock down rolling in roller together
Rub 2.5 hours, it is quiet to salt down 5.5 hours, then tumbling 35 minutes, thing must be pickled；
(4) preparation of chicken and ham roll：Step (3) is pickled into thing, through filling, boiling, sterilizing, chicken and ham roll is packed to obtain.
Embodiment 3
(1) preparation of meat stuffing；By the selected chicken of 90 parts by weight and 15 parts by weight selected pork fat 6mm web plate process, obtain
Meat stuffing；
(2) preparation of corn micelle：By 36 parts by weight carragheens, 4 parts by weight xanthans, 1000 parts by weight of purified water systems are dissolved in
Sol solution must be eaten；30 parts by weight Corn are added into 15 parts by weight water, squeezes the juice and filters to obtain corn juice with 100 mesh filter screens, to corn
15 parts by weight eat sol solution in juice, are added dropwise in the calcium chloride solution of 5% (mass fraction) and soak after stirring
12min；Again with 0.4% (mass fraction) tannin acid soak 20min, pick up and drain, obtain corn micelle；Using corn micelle, compared with
Directly add corn, sweet taste and the delicate fragrance loss of corn are lower, and mouthfeel more flexible.By filtering, corn is set to be more easy to disappear
Change and absorb.
(3) pickle：By corn micelle, 3 parts by weight food made from meat stuffing made from step (1) and 13 parts by weight steps (2)
Salt, 5 parts by weight vinasse, 2 parts by weight peppers, 2 parts by weight Chinese prickly ashes, 2 parts by weight five-spice powders knock down tumbling 3 hours in roller together,
It is quiet to salt down 6 hours, then tumbling 40 minutes, thing must be pickled；
(4) preparation of chicken and ham roll：Step (3) is pickled into thing, through filling, boiling, sterilizing, chicken and ham roll is packed to obtain.
Embodiment 4
This example and the difference of embodiment 2 were with 38 parts by weight carragheens, 2 parts by weight gelatin, 2 parts by weight xanthans generations
For 36 parts by weight carragheens, 4 parts by weight gelatin.
For compared with prior art, the present invention has advantages below：
(1) coloured by vinasse, uniform coloring, than other like products, and color and luster is more bright-coloured；
(2) 20 subjects are invited, the chicken and ham roll that improves of the present invention, than other like products, the sweet taste of corn and clear
Fragrant almost free of losses, taste more horn of plenty.
Claims (5)
1. a kind of chicken and ham roll, it is characterised in that be made by following raw material：The selected chicken of 80~90 parts by weight, 10~15 weight
The selected pork fat of part, 8~14 parts by weight preserved materials, 7~13 parts by weight Corn micelles；
The following raw material of corn micelle is made：25~30 parts by weight Corn, 10~15 parts by weight water, 10~15 parts by weight are eaten
Sol solution.
2. chicken and ham roll according to claim 1, it is characterised in that the preserved materials are：2~3 parts by weight salt, 3~5
Parts by weight vinasse, 1~2 parts by weight pepper, 1~2 parts by weight Chinese prickly ash, 1~2 parts by weight five-spice powder.
3. chicken and ham roll according to claim 1, it is characterised in that the corn is corn.
4. a kind of chicken and ham roll preparation method according to claim 1, it is characterised in that comprise the following steps：
(1) preparation of meat stuffing；By the selected chicken of 80~90 parts by weight and 10~15 parts by weight selected pork fat 4~6mm web plates
Process, obtains meat stuffing；
(2) preparation of corn micelle：25~30 parts by weight Corn are added into 10~15 parts by weight water, squeezed the juice with 100 mesh filter screen mistakes
Corn juice is filtered to obtain, 10~15 parts by weight eat sol solution into corn juice, 4~5% (quality point are added dropwise to after stirring
Number) calcium chloride solution in soak 12~16min；Again with 0.3~0.4% (mass fraction) tannin 20~25min of acid soak, drag for
Rise and drain, obtain corn micelle；
(3) pickle：By corn micelle, 8~14 parts by weight made from meat stuffing made from step (1) and 7~13 parts by weight steps (2)
Preserved materials knock down tumbling 2~3 hours in roller together, quiet to salt down 5~6 hours, then tumbling 30~40 minutes, must pickle thing；
(4) preparation of chicken and ham roll：Step (3) is pickled into thing, through filling, boiling, sterilizing, chicken and ham roll is packed to obtain.
5. chicken and ham roll preparation method according to claim 4, it is characterised in that the edible sol solution is by 36~40 weights
Part carragheen, 0~4 parts by weight gelatin, 0~4 parts by weight xanthans are measured, 1000 parts by weight of purified water is dissolved in and is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710408568.0A CN107223897A (en) | 2017-06-02 | 2017-06-02 | A kind of chicken and ham roll and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710408568.0A CN107223897A (en) | 2017-06-02 | 2017-06-02 | A kind of chicken and ham roll and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107223897A true CN107223897A (en) | 2017-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710408568.0A Pending CN107223897A (en) | 2017-06-02 | 2017-06-02 | A kind of chicken and ham roll and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953464A (en) * | 2009-07-20 | 2011-01-26 | 刘秀英 | Corn jelly containing calcium and zinc |
| CN103584157A (en) * | 2013-09-24 | 2014-02-19 | 张斌 | Processing method of corn and jujube soup sausage |
| CN103844284A (en) * | 2014-03-20 | 2014-06-11 | 李林 | Fish cooking method |
| CN106333278A (en) * | 2016-09-19 | 2017-01-18 | 广西大学 | Fruit and vegetable compound fish sausage |
-
2017
- 2017-06-02 CN CN201710408568.0A patent/CN107223897A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953464A (en) * | 2009-07-20 | 2011-01-26 | 刘秀英 | Corn jelly containing calcium and zinc |
| CN103584157A (en) * | 2013-09-24 | 2014-02-19 | 张斌 | Processing method of corn and jujube soup sausage |
| CN103844284A (en) * | 2014-03-20 | 2014-06-11 | 李林 | Fish cooking method |
| CN106333278A (en) * | 2016-09-19 | 2017-01-18 | 广西大学 | Fruit and vegetable compound fish sausage |
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Application publication date: 20171003 |