Preparation method for fermented ham

A production method and technology of ham, which is applied in the production of ham and fermented ham, can solve the problems of short storage time and achieve the effects of pure taste, health promotion, nutritional value and health care effect

Inactive Publication Date: 2012-09-19
SHANXI TIANPENG AGRI & ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary ham sausage does not go through the fermentation process, and the shelf life is generally 15 days to 30 days, and the storage time is relatively short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A formula for fermented ham: lean meat 70kg, fat meat 30kg, corn starch 8kg, tapioca modified starch 4kg, ice water 53kg, salt 2.6kg, monosodium glutamate 0.2kg, sugar 0.5kg, glucose 0.6kg, spices 0.9kg, nitrous 0.01kg, Monascus Red 0.002kg, Allure Red 0.001kg, Iso Vc 0.03kg, Hellabin 0.5kg, Carrageenan 0.35kg

[0023] Specific steps:

[0024] Cut the raw meat into 10cm square blocks and inject feed water;

[0025] Grind large pieces of meat into small pieces of 2mm square meat, add the above ingredients and stir evenly, and marinate at 0-5°C for 10 hours;

[0026] Use a filling machine to fill the above marinated mixture into fibrous casings with a diameter of 120mm and a length of 350mm, and punch and seal;

[0027] Push the filled intestines into a sterile constant temperature room and ferment for 15 days at 37°C;

[0028] Smoke with sugar and fruit sawdust at 37 to 40°C for 30 minutes;

[0029] After cooling to 10°C, pack and store.

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PUM

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Abstract

The invention discloses a preparation method for fermented ham. The method adopts the technical scheme as follows: lean, fat, starch, ice water and the like are taken as the main raw materials; salt, monosodium glutamate, white sugar, glucose, spices and the like are used as condiment; chromogenic reagent and quality improvement agent including nitrite, monascus color, allura red, D-sodium erythorbate, Hailabin and carrageenan are added; and the finished product is prepared by a series of processes like stirring, pickling, filling, punching, sealing, fermenting, fumigating, cooling and packaging. The method has the most significant characteristics that the ham requires a longer fermentation process of stains so as to obtain a distinctive taste and a longer storage life which can reach 5 years, and moreover, the ham has a good health preservation effect to the human body.

Description

technical field [0001] The invention relates to a method for making ham, in particular to a method for making fermented ham, and belongs to the technical field of food processing. Background technique [0002] Ham sausage is a kind of meat food popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers, and then add condiments, spices, quality improvers, color protectants, water retaining agents, Preservatives and other substances, ham made by pickling, stirring, low-temperature cooking and other processing techniques, ham contains rich protein and moderate fat, more than ten kinds of amino acids, multivitamins and minerals, several minerals are What the human body cannot synthesize by itself can be eaten by ordinary people. It is characterized by delicate meat, tender and refreshing, easy to carry and easy to eat. Ordinary ham sausage does not go through the fermentation process, and the shelf life is generally 15 days ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 蒋月武蒋月斌王素平李清英鲍建华
Owner SHANXI TIANPENG AGRI & ANIMAL HUSBANDRY
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