(I) Overview Beef rind ham is the full use of the remaining by-products from the processing of divided chickens - chicken skin instead of fat, defatted and processed into sirloin ham. Chicken skin is rich in collagen and has low cost. After degreasing treatment, the fat content is reduced and the emulsification rate is improved. The prepared meat ham has dense tissue structure, no fat precipitation, and high protein content.
(2) Raw materials: lean meat, chicken skin, starch, sucrose, mixed salting preparations, pork essence, soy protein, monosodium glutamate.
(3) Main equipment: Mixer, mixer, enema machine, stainless steel mold, cooking pot, punching machine, round wire sealing machine, cooking pot, vacuum packing machine.
(D) Process chicken skin → degreasing -
↓
Lean Pork → Marinated → Marinated → Stirred → Filled → Cooked → Cooled → Vacuum Packed → Finished Product
(E) Operational points 1 Selection of materials: The meat to congestion, fascia, lymph nodes and so on. After saponification of chicken skin, emulsified grease, thus reducing the precipitation of finished oil and improving the quality of pork ham.
2 pickled: pickled lean meat cut into small pieces for the billet, add 2.5% mixed salt (mainly composed of salt, sodium nitrite, sodium, sodium, phosphate, etc.), marinated at 0 ~ 4 °C 24 Hours, pickled red meat, normal odor, solid and smooth silky feeling.
3 mix: The chicken skin after degreasing is mixed in the pickling machine for 2 to 3 minutes, then add the preserved lean meat and ice chips, and continue mixing for 1 minute.
4 Stirring: Pour the minced meat into the mixer, then add starch, sugar, monosodium glutamate, and soy protein that have been previously dissolved in water and stir well. The well-stirred meat and various spices are evenly distributed, and the meat has good viscosity and elasticity.
5 Filling: Stir the meat with enema machine into the cooking bag, into the stainless steel mold, flattening and compaction.
6 cooking, cooling, vacuum packaging: The stainless steel mold filled with semi-finished products into the cooking pot, boiled at room temperature for 2.5 hours, the water cooled to the central temperature of 30 °C, and then cooled at room temperature for 12 hours, namely vacuum packaging.
(6) Quality standards
1. Sensory index color: pink, uniform color.
Organization status: The organization is dense and flexible.
Taste and odor: moderately salty, full-bodied and full of odor.
2. Physical and chemical indicators of moisture ≤ 64%; protein ≥ 10%; fat ≤ 20%; salt ≤ 8%; nitrite (calculated as NaN0_2) ≤ 30 mg / kg.
3. The total number of microbiological indicators of colonies ≤1000/g; coliform bacteria ≤30/100 g.
4. Shelf life
It can be stored for 30 days at 20°C.
(2) Raw materials: lean meat, chicken skin, starch, sucrose, mixed salting preparations, pork essence, soy protein, monosodium glutamate.
(3) Main equipment: Mixer, mixer, enema machine, stainless steel mold, cooking pot, punching machine, round wire sealing machine, cooking pot, vacuum packing machine.
(D) Process chicken skin → degreasing -
↓
Lean Pork → Marinated → Marinated → Stirred → Filled → Cooked → Cooled → Vacuum Packed → Finished Product
(E) Operational points 1 Selection of materials: The meat to congestion, fascia, lymph nodes and so on. After saponification of chicken skin, emulsified grease, thus reducing the precipitation of finished oil and improving the quality of pork ham.
2 pickled: pickled lean meat cut into small pieces for the billet, add 2.5% mixed salt (mainly composed of salt, sodium nitrite, sodium, sodium, phosphate, etc.), marinated at 0 ~ 4 °C 24 Hours, pickled red meat, normal odor, solid and smooth silky feeling.
3 mix: The chicken skin after degreasing is mixed in the pickling machine for 2 to 3 minutes, then add the preserved lean meat and ice chips, and continue mixing for 1 minute.
4 Stirring: Pour the minced meat into the mixer, then add starch, sugar, monosodium glutamate, and soy protein that have been previously dissolved in water and stir well. The well-stirred meat and various spices are evenly distributed, and the meat has good viscosity and elasticity.
5 Filling: Stir the meat with enema machine into the cooking bag, into the stainless steel mold, flattening and compaction.
6 cooking, cooling, vacuum packaging: The stainless steel mold filled with semi-finished products into the cooking pot, boiled at room temperature for 2.5 hours, the water cooled to the central temperature of 30 °C, and then cooled at room temperature for 12 hours, namely vacuum packaging.
(6) Quality standards
1. Sensory index color: pink, uniform color.
Organization status: The organization is dense and flexible.
Taste and odor: moderately salty, full-bodied and full of odor.
2. Physical and chemical indicators of moisture ≤ 64%; protein ≥ 10%; fat ≤ 20%; salt ≤ 8%; nitrite (calculated as NaN0_2) ≤ 30 mg / kg.
3. The total number of microbiological indicators of colonies ≤1000/g; coliform bacteria ≤30/100 g.
4. Shelf life
It can be stored for 30 days at 20°C.
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