Joint ham and production process thereof

Abstract

The invention discloses a joint ham, which is prepared by mixing the following raw materials in part by weight: 18 to 70 parts of pigskin, 20 to 80 parts of pork or poultry meat, 1 to 3 parts of edible salt, 0 to 8 parts of white granulated sugar, 0 to 3 parts of vegetable proteins, 0 to 20 parts of water, 0 to 10 parts of starch, 0 to 0.5 part of natural flavoring agent and 0 to 3 parts of additive. A production process comprises the following steps of: (1) finishing, mincing or cutting, injecting or not injecting fresh livestock products, frozen livestock products, poultry products and the pigskin which are taken as main raw materials; (2) adding auxiliary materials and the additive, and stirring and pickling or knead-salting meat loaves; (3) filling the meat loaves into a packaging material for packaging or molding; (4) cooking the hams; and (5), cooling the hams and packaging, sterilizing or refrigerating the hams to obtain the joint hams of the invention. The joint ham has crispy taste because a great number of pigskin blocks with the diameter Phi of 3 to 30 mm are added into the pigskin, and are cooked at 50 to 100 DEG C in a drying, stewing, fumigating or fire-curing way so as to achieve relatively better taste. The pigskin is rich in collagens.

Description

technical field [0001] The invention relates to a ham, in particular to an elbow ham and a production process thereof, and belongs to the technical field of meat food production methods. Background technique [0002] my country is a big meat production and consumption country in the world. In 2004, the national meat production accounted for 28.1% of the world's total of 257.5 million tons, of which pork production accounted for 46.8% of the world's 100.39 million tons, ranking first in the production of various meats . However, pork is accompanied by a large amount of pigskin during the production process. Generally, pigskin accounts for about 10% of the carcass weight. At present, the resource utilization rate of my country's leather products is only 20% to 30%, and the tanning waste produced every year is about 1.4 million tons; which contains about 20% to 70% of collagen. If the collagen in tanning waste After the protein is extracted, more than 100,000 tons of collagen ...

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the above problems, overcome the shortcomings of the traditional meat product "elbow flower", solve the problem of limited pigskin resources, especially the limited large pieces of high-quality pigskin, and solve the problem of low efficiency of manual wrapping and the problem of cooking. To solve the problem that the organic matter in the water adheres to the surface of the product and shorten the shelf life of the product, a elbow-shaped ham and its production process are provided. The elbow-flower ham is a nutritious meat product containing a large amount of collagen. The production process can be industrialized and convenient. Production and sales