Preparation method for semi-dried fermented beef ham

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...

AI Technical Summary

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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