Processing method for improving quality of pork sliced ham

Abstract

The invention discloses a processing method for improving quality of pork sliced ham. The processing method is characterized by comprising the steps of: thawing freezing-stored pork hindquarter, cutting, trimming, injecting, tenderizing, interval-tumbling for 6-10h, canning, smudging, steaming and cooking, cooling, slicing and vacuum-packaging. The pork sliced ham prepared by adopting the processing method has the characteristics of little steaming and cooking loss, small squeezing water loss rate and sterilization water loss rate, and good water holding capacity; and because the interval-tumbling process is carried out by adopting an aspiration tumbling mode under the conditions that meat loaves are in a vacuum state for a long time in a tumbling stage and a vacuum pump vacuumizes at intervals in a suspending stage, a preserving solution is more completely and effectively distributed in a muscle structure to be beneficial to the dissolution of salt soluble protein. Compared with the continuous tumbling mode, the interval-tumbling mode has the advantages that more salt soluble protein is generated, so that the binding among the meat loaves is facilitated; and during thermal processing, a stable protein gel structure is formed, thus the texture of the ham is improved.

Description

technical field [0001] The invention relates to a processing method of sliced ​​pork ham. Background technique [0002] Pork sliced ​​ham is a typical low-temperature Western-style meat product. Vacuum-packed sliced ​​ham after pasteurization has gradually become a low-temperature meat product favored by consumers because of its rich nutrition and delicious meat quality, so it has a relatively high market share. At present, the vast majority of consumers evaluate the quality of low-temperature meat products based on safety, health, and nutrition. Usually, sliced ​​pork and ham have different degrees of water leakage after secondary pasteurization, which indirectly affects the texture characteristics of the product. The sensory quality and shelf life affect the sales volume of the product, so it is of great significance to control the water leakage of the product and improve the water retention of the product. Injection-type ham with a high yield rate is generally made throu...

AI Technical Summary

Problems solved by technology

However, the existing rolling and kneading methods still have an impact on the water content, texture characteristics, color and sensory q

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