The production process and operation of ham
(3) high temperature softening: the repair of the chicken frame installed in stainless steel barrels, add appropriate amount of water, placed in high temperature sterilization pot, 110 ℃ heating 1 hour, and then pick out the chicken skeleton.
Soy flour 5% to 10%; sodium nitrite 0.01% ~ 0.02%; MSG 0.1% ~ 0.3%; spices 0.5% ~ 1%; different VC sodium 0.01% ~ 0.03%; borneol 15% ~ 25%
Raw materials and consumption: pork 30% ~ 40C%; carrageenan 0.2% ~ 0.5%; starch 10% ~ 15%; salt 2% ~ 3%; chicken bone 20% ~ 23%; polyphosphate 0.1% to 0.2%
(2) elective: the thawed chicken skeleton will be removed, remove the chicken head, chicken ass, residual offal, blood and surface hair parts.
(1) thawing: selected in line with national health standards of frozen chicken skeleton, remove the packaging, placed in the thawing room, natural thawing 24 hours, thawing temperature 0 ℃ ~ 10 ℃.
