Method for processing hams at low temperature with high production yield

A technology of low-temperature ham and processing method, which is applied in processing meat, food preparation, slaughtering, etc. It can solve the problems of poor slicing, poor brittleness and elasticity, and high price, so as to reduce production costs, improve internal quality, and increase yield Effect

Inactive Publication Date: 2010-04-07
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current low-temperature ham processing methods are ordinary injection machines, and the one-time injection rate is not high, or directly tumbling without tenderization, so that the yield of this type of ham is not high, generally only about 130-140%, resulting in high prices , ordinary consumers buy less, generally purchased by hotels and high-income groups, and the popularity is not high
Even if the yield rate of some products in the market can reach 170-180%, it is obvious that the structure and color of the products are not good, the brittleness and elasticity are not good, the sliceability is poor, and they are not in pieces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select 100 kg of cut pork, 1-1.5 kg per piece, and require that the raw materials have no impurities such as congestion and hair. Weigh 8 kg of soybean protein isolate, 8 kg of modified starch, 76 kg of water, 0.3 kg of carrageenan, and 0.8 kg of Tripolyphosphate, 0.1 kg of D-sodium erythorbate, 0.6 kg of monosodium glutamate, 1 kg of glucose, 2 kg of white sugar, 3.2 kg of salt, 0.015 kg of sodium nitrite, 0.015 kg of carmine, 0.010 kg of Monascus red, dispersed in purified water in order, stirred at high speed for 10 minutes, and then processed by a homogenizer, the pressure of the homogenizer is between 35kgf-40kgf, static in a cold storage at 0°C-4°C for 12h-24h, static discharge Gas, then start injection, just mix it evenly before injection, the pressure of the injection machine is controlled at 10-12kgf, the diameter of the needle hole is 4-5mm, the injection rate reaches 95%, the excess material is replenished with water, and then tenderized, using a roller Blade...

Embodiment 2

[0019] Select 100 kg of cut pork, 1-1.5 kg per piece, and require that the raw materials have no impurities such as congestion and hair. Weigh 6 kg of soybean protein isolate, 9 kg of modified starch, 76 kg of water, 0.6 kg of carrageenan, and 0.8 kg of Tripolyphosphate, 0.1 kg of D-sodium erythorbate, 0.6 kg of monosodium glutamate, 1 kg of glucose, 2 kg of white sugar, 3.2 kg of salt, 0.015 kg of sodium nitrite, 0.015 kg of carmine, 0.010 kg of Monascus red, dispersed in purified water in order, stirred at high speed for 10 minutes, and then processed by a homogenizer, the pressure of the homogenizer is between 35kgf-40kgf, static in a cold storage at 0°C-4°C for 12h-24h, static discharge Gas, then start injection, just mix it evenly before injection, the pressure of the injection machine is controlled at 10-12kgf, the diameter of the needle hole is 4-5mm, the injection rate reaches 95%, the excess material is replenished with water, and then tenderized, using a roller Blade...

Embodiment 3

[0021] Select 100 kg of cut pork, 1-1.5 kg per piece, and require that the raw materials have no impurities such as congestion and hair. Weigh 4 kg of soybean protein isolate, 10 kg of modified starch, 76 kg of water, 0.8 kg of carrageenan, and 0.8 kg of Tripolyphosphate, 0.1 kg of D-sodium erythorbate, 0.6 kg of monosodium glutamate, 1 kg of glucose, 2 kg of white sugar, 3.2 kg of salt, 0.015 kg of sodium nitrite, 0.015 kg of carmine, 0.010 kg of Monascus red, dispersed in purified water in order, stirred at high speed for 10 minutes, and then processed by a homogenizer, the pressure of the homogenizer is between 35kgf-40kgf, static in a cold storage at 0°C-4°C for 12h-24h, static discharge Gas, then start injection, just mix it evenly before injection, the pressure of the injection machine is controlled at 10-12kgf, the diameter of the needle hole is 4-5mm, the injection rate reaches 95%, the excess material is replenished with water, and then tenderized, using a roller Blad...

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PUM

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Abstract

The invention provides a method for processing hams at low temperature with a high production yield, which is on account of the problem that the current high quality hams at low temperature have low production yield. The invention is characterized in that new materials and water are adopted to be homogenized by a homogenizer at a pressure of 35kgf to 40kgf; and finally the production yield of the hams can reach 200% by adopting a pinhole with a diameter of 4-5mm, a high injection process at a pressure of 10-12kgf, a double roll voltage stabilization and tenderization technique and a breathing tumbling process. The invention improves the texture of the hams produced at low temperature, has better mouthfeel, reduces the production cost of hams at low temperature without reducing product quality, has convenient and simple production, high level of industrialization and is applicable to industrial production.

Description

technical field [0001] The invention relates to a processing method for high-yield low-temperature ham, in particular to a processing method for Western-style low-temperature injection-rolled ham, and in particular to a processing method for enhancing the yield of Western-style low-temperature ham. Background technique [0002] Low-temperature ham refers to livestock and poultry meat as the main raw material, after selection, cutting, salt water injection or (salt water immersion) pickling, adding auxiliary materials, then rolling, filling (or not filling), steaming, smoking (or not smoked), cooled, packaged and other processed ham-like cooked meat products. At present, the center temperature in the cooking process of ham is generally 70-80°C, the meat protein is moderately denatured, the elasticity of the meat fiber is basically maintained, and the original nutrients and flavor of the meat can also be preserved. The current low-temperature ham processing methods are ordina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A22C9/00A23L13/70
Inventor 周辉杨明李海松江红波闵成军
Owner NANJING YURUN FOOD
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