Chicken bone ham production process

(I) Formula of chicken bone ham sausage Raw material name Amount (%) Raw material name Amount (%) Pork 30-40 Carrageenan 0.2-0.5 Starch 10-15 Salt 2-3 Chicken bone mud 20-23 Polyphosphate 0.1- 0.2 Soy Protein 5-10 Sodium Nitrite 0.01-0.02 MSG 0.1-0.3 Spice 0.5-1 Iso VC Sodium 0.01-0.03 Borneol 15-25 Sugar 1-3 (B) Preparation Process of Bone Slurry 1. The process of raw frozen chicken skeleton → thawing → elective → high temperature softening → crushing → grinding → bone mud 2. Operational points (1) Thaw selected frozen chicken skeletons that meet the national hygiene standards, remove the outer packaging, place in the thawing room, naturally thawed for 24 hours, thawing temperature 0-10 °C. (2) The elective will thawing a good chicken skeleton, removing the chicken head, chicken butt, residual internal organs, blood stains and hairy surfaces. (3) Softening at high temperature Install the cleaned chicken skeleton in a stainless steel bucket, add appropriate amount of fresh water, put it in a high-temperature sterilization pot, heat it at 110°C for 1 hour, and then pick out the chicken skeleton. (4) Crush the softened chicken skeleton and pulverize it with a pulverizer to produce a coarse bone mud with a particle size of no more than 4 mm. (5) Grinding the coarse bone mud, grinding it with a colloid, and preparing a fine bone mud, requiring a particle size of 800 meshes, a moderate consistency, a delicate touch, and a rough entrance. (III) Production process of chicken bone ham sausage l Process flow raw material frozen pork → thaw → elective → stranding → stirring and pickling → picking → enema → cooked sterilization → cooling → finished product → inspection → labeling → storage Save 2. Operation points (1) Thaw Select pork lean meat or hind leg meat that meets national hygiene standards, store in stainless steel bowl, place in thawing room, naturally thawed for 24 hours, thawing temperature does not exceed 4°C. (2) Select thawed pork to remove residual skin, bone fragments, lymph and connective tissue. (3) Stranding The selected pork is minced with a meat grinder. The diameter of the meat grinder is 16-20 mm. The control of meat temperature when minced meat is not higher than 10°C. (4) Marinate and put the twisted meat in a blender, add salt, polyphosphate, isoVc sodium, sodium nitrite and various seasonings, stir for 10 minutes, marinate between marinated, temperature control It is marinated for 48 hours at 2-6°C. (5) Mix the mixture with ice water to cool the mixer to 10°C, drain the water, put the marinated meat, mix for 2 minutes, add the chicken bone mud and mix for 5 minutes, then add the pre-dissolved carrageenan Boiled ice, sugar and seasonings were mixed for 3 minutes. Starch and soy protein were added and mixing was continued for 5 minutes. When mixing, it should be low speed and then high speed. During the mixing process, the temperature should not exceed 10°C. The well-mixed meat should have a uniform color and a moderate viscosity. (6) Enema A continuous vacuum enema ligation machine was used to infuse the stuffed meat into the red PVDC casing and ligated with aluminum wire. The specification was 75 g. Filled meat should be moderately swelled, not too tight or too loose. (7) Cooked sterilized ham sausage should be cooked as soon as possible, generally not more than half an hour. Put the well-packed ham into the sterilizing basket, push the sterilizer, cover and start the sterilization. Sterilization formula: 20 minutes - 20 minutes - 20 minutes / 121 °C. When cooling, it is necessary to cool the ham as soon as possible, but also to prevent excessive cooling inside the ham sausage unbalanced pressure inside and outside the casing. (D) Product Quality Standards 1. The sensory index casing surface is smooth, dry and complete, the intestines are elastic, the meat is of uniform color, and the cut surface is pale pink. The entrance has a chicken soup flavor and the aftertaste has a strong bone fragrance. 2, physical and chemical indicators of protein ≥ 10%; starch ≤ 10%; salt ≤ 2.6%; nitrite ≤ 30% mg / kg, moisture ≤ 75%. 3, microbial indicators total number of bacteria
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