Preparation method for semi-dried fermented beef ham
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A technology for semi-dry fermentation and beef, applied in the field of preparation of semi-dry fermented beef ham, can solve the problems of different parts, limited effect of uniform distribution of inoculated bacteria, difference in product quality, etc., so as to reduce water retention and save fermentation and drying. time, shorten the production cycle effect
Inactive Publication Date: 2014-06-04
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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Problems solved by technology
Therefore, the effects of starter injection and vacuum tumbling methods on the uniform distribution of inoculum are limited. As a result, even if it is the same product, its parts are different, and the quality of the final product is different.
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Embodiment 1
[0027] A kind of preparation method of semi-dry fermented beef ham of the present invention, through the following steps:
[0028] a. Pretreatment
[0029] Select high-quality beef, remove fascia and visible fat, then cut into chunks and wrap with plastic wrap;
[0030] b. Freezing and thawing
[0031] Put the meat block made in step a into -20 o C~-10 o C freeze for 20 to 26 hours, then to 5 o C~10 o Thaw at C for 20-26 hours, repeat the freezing and thawing process three times, and store at 8 o C~-4 o C to be processed;
[0032] c. Extrusion molding and thawing
[0033] Remove the fresh-keeping film from the meat pieces obtained in step b, extrude them into shape, and place them at a temperature of 1 o C~3 o C in a saturated salt solution until the temperature of the center of the meat reaches 1 o C~3 o After C, remove and drain;
[0034] d. Injection of pickling liquid and starter
[0035] After mixing the pickling solution and the bacterial solution, inject i...
Embodiment 2
[0042] A kind of preparation method of semi-dry fermented beef ham of the present invention, through the following steps:
[0043] a. Pretreatment
[0044] Select the longest back muscle of high-quality beef, remove the fascia and visible fat, then cut it into blocks and wrap it with plastic wrap;
[0045] b. Freezing and thawing
[0046] Put the meat block made in step a into -18 o C~-13 o C freeze for 24 hours, then to 6 o C~8 o C thawed for 20 hours, repeated the freezing and thawing process three times, and then placed it at a temperature of 4 o C~-1 oStandby in the C environment;
[0047] c. Extrusion molding and thawing
[0048] Remove the fresh-keeping film from the meat pieces obtained in step b, and extrude them into square or round shapes according to the product specifications. Press until the meat is compacted and formed, remove the plastic wrap after forming, put the meat in a net bag and tighten it, and put the meat in the temperature of 1 o C~3 o In t...
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Abstract
The invention provides a processing method for a semi-dried fermented beef ham, relating to the processing field of hams. The processing method comprises the following steps: removing fascias and visible fat of beef and cutting the beef into blocks; freezing the prepared meat blocks and thawing; repeatedly carrying out a freezing and thawing process for three times; storing for later treatment; extruding and forming the obtained meat blocks and putting the meat blocks into a saturated table salt solution; fishing out and leaching water; mixing a pickling solution and a bacterium solution and injecting the mixed solution into the meat blocks; fermenting the meat blocks and stopping fermenting when the pH (Potential of Hydrogen) is 4-6; drying; and smudging the prepared meat blocks into purplish red, and refrigerating to prepare a finished product. The processing method utilizes a repeated freezing and thawing, and extruding treatment technology to treat block-shaped beef raw materials to break muscle fibers and crack cell structures, so that firstly, injected fermentation strains can be uniformly distributed in the meat block; secondly, the water-retaining property of the meat blocks is reduced and the water in a fermentation and drying process is accelerated to be evaporated. Therefore, the quality of a produced product is uniform, the fermentation time and the drying time are saved, the production period is shortened and the cost is saved.
Description
technical field [0001] The invention relates to the field of ham processing, in particular to a preparation method of semi-dry fermented beef ham. Background technique [0002] Dried beef and ham products, as block fermented meat products, are a high-grade product in some western developed countries and regions such as Europe and America. It is a block-shaped fermented meat product made of partly cut meat of cattle as raw material after long-term marinating and drying. [0003] Usually, the processing technology of fermented ham produced in the traditional way mostly adopts natural inoculation fermentation, and the production cycle is very long. For example, the fermentation time of Spanish Iberian ham is 18-20 months, the total fermentation time of Serrano dry-cured ham is 8-10 months; the total production cycle of Italian Parma ham is about 10-18 months , 1 year for most products. The maturity time of Jinhua ham, Xuanwei ham and Rugao ham in my country is also as long a...
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