How the ham hock is made

1, chicken bone mud ham sausage recipe. Raw materials and dosage: pork 30% ~ 40C%; 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%; monosodium glutamate 0.1% ~ 0.3%; spices 0.5% ~ 1%; Sodium IsoVC 0.01%～0.03%; ice chips 15%～25%; sugar 1%～3%.

2, the preparation process of bone mud process: raw materials frozen chicken skeleton → thawing → selection → high temperature softening → crushing → grinding → bone mud.

(1) thawing: selection of frozen chicken skeleton in line with national health standards, remove the packaging, placed in the thawing room, natural thawing 24 hours, thawing temperature 0 ℃ ~ 10 ℃.

(2) Selection: the thawed chicken skeleton, remove the chicken head, chicken butt, residual viscera, blood and surface with hairy parts.

(3)High-temperature softening: put the repaired chicken skeleton in a stainless steel bucket, add appropriate amount of water, put it in a high-temperature sterilizing pot and heat it at 110℃ for 1 hour, then pick out the chicken skeleton.

(4) crushing: the softened chicken skeleton is crushed with a pulverizer, processed into coarse bone mud, particle size not greater than 4 mm.

(5) grinding: the coarse bone mud, over the colloid mill, prepared into a fine bone mud, the size required to reach 800 mesh, the consistency of moderate, delicate feel, no roughness in the mouth.