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Method for making low-salt instant sliced ham

A production method and shredded ham technology, applied in the field of food processing, can solve the problems of unfavorable ham consumption and consumer groups, inconvenient cooking and eating, and salty taste, and achieve the effects of good appearance quality, good promotion value, and convenient eating

Inactive Publication Date: 2016-01-06
YUNNAN DONGHENG GRP FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still two major problems in the current consumption of dry-cured ham: first, the salt content of dry-cured ham is generally as high as about 10%, and the taste is too salty, which does not meet the requirements of the current low-salt diet. It must be stewed with water or mixed with other ingredients It can be eaten after processing and diluting the salt concentration; secondly, dry-cured ham is usually sold as a whole, block or slice raw ham, which is inconvenient to cook and eat, and is not conducive to expanding the consumption of ham and consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of low-salt instant shredded ham, specifically comprising the following steps:

[0019] ① Material selection: choose dry-cured ham that has been marinated and air-dried and matured for more than one year, and divide the pure lean meat;

[0020] ②Trimming: Cut the dry-cured ham lean meat along the muscle fiber direction into meat pieces with a thickness of 20mm, a length of 50mm, and a width of 50mm;

[0021] ③ Gradient desalination: Cook in three steps, gradient desalination; when cooking for the first time, add water 120% of the weight of the meat, cook at 96°C for 15 minutes, filter out all the water; when cooking for the second time, add Water with 150% meat weight, 0.3% fresh ginger, 0.3% garlic, 0.1% green onion and 1% rock sugar, cook at 94°C for 20 minutes, then turn to 83°C for 60 minutes, filter all Water, spread to cool and air-dry; when cooking for the third time, add 150% water and 0.5% rock sugar by weight of the meat, cook at 94°C for...

Embodiment 2

[0029] A preparation method of low-salt instant shredded ham, specifically comprising the following steps:

[0030] ① Material selection: choose dry-cured ham that has been marinated and air-dried and matured for more than one year, and divide the pure lean meat;

[0031] ② Trimming: Cut the dry-cured ham lean meat along the muscle fiber direction into meat pieces with a thickness of 30mm, a length of 80mm, and a width of 80mm; soak the rested meat pieces in drinking white wine with an alcohol content of 40% for 30 minutes, and soak After that, let it cool and air dry; air drying means putting it in a cool place to let the wind dry;

[0032] ③ Gradient desalination: Cook three times, gradient desalination; when cooking for the first time, add water with 140% meat weight, cook at 96°C for 20 minutes, filter out all the water; when cooking for the second time, add Water with 180% meat weight, 0.5% fresh ginger, 0.5% garlic, 0.3% green onion and 2% rock sugar, cook at 96°C for 3...

Embodiment 3

[0040] A preparation method of low-salt instant shredded ham, specifically comprising the following steps:

[0041] ① Material selection: choose dry-cured ham that has been marinated and air-dried and matured for more than one year, and divide the pure lean meat;

[0042] ②Trimming: Cut the dry-cured ham lean meat along the muscle fiber direction into meat pieces with a thickness of 25mm, a length of 60mm, and a width of 70mm; put the rested meat pieces into drinking white wine with an alcohol content of 45% for 20 minutes, soak Afterwards, spread to cool and air-dry;

[0043]③Gradient desalination: Cook three times, gradient desalination; when cooking for the first time, add water 130% of the weight of the meat, cook at 95°C for 18 minutes, filter out all the water; when cooking for the second time, add 160% water by weight of the meat, 0.4% fresh ginger, 0.4% garlic, 0.2% green onions and 1.5% rock sugar, cook at 95°C for 25 minutes, then turn to 84°C for 75 minutes, filter...

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PUM

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Abstract

The invention discloses a method for making low-salt instant sliced ham. The method includes the steps of material selecting, finishing, gradient desalination, slice mincing, seasoning, bagging, gradient sterilization, spreading for cooling, checking to be put in storage and the like. According to the meat characteristics of the ham, low-temperature gradient heating desalination is conducted on a dry-cured ham block, salt in meat is removed, and the color and texture of muscles are kept. Meanwhile, slice mincing is carried out in a brute force spiral extrusion mode, so that meat slices are complete, clean, thin and small. The novel gradient sterilization mode is adopted, the original texture and flavor of the sliced ham are kept, and the normal-temperature expiration date is guaranteed. The obtained product is low in salt, high in protein content, safe and healthy, good in mouthfeel, capable of being eaten as soon as bags are opened, convenient to eat, long in expiration date and capable of meeting the needs of different consumer groups. By the adoption of the method, the limitation that the content of salt in dry-cured ham is high is broken through, the technical limitation that the dry-cured ham meat block is difficult to slice is broken through as well, industrial and standardized production can be achieved, and good popularization value is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a new method for making low-salt instant shredded ham. Background technique [0002] The production of traditional dry-cured ham in my country has a history of more than 800 years. Dry-cured ham has the characteristics of red meat, rich aroma, unique and delicious taste, and rich nutrition, and has always been loved by consumers. However, there are still two major problems in the current consumption of dry-cured ham: first, the salt content of dry-cured ham is generally as high as about 10%, and the taste is too salty, which does not meet the requirements of the current low-salt diet. It must be stewed with water or mixed with other ingredients It can be eaten after processing and diluting the salt concentration together; secondly, dry-cured ham is usually sold as whole, block or sliced ​​raw ham, which is inconvenient for cooking and eating, and is not condu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/015
Inventor 李太平吕志华宛通剑李祥王丽华徐文肖德志
Owner YUNNAN DONGHENG GRP FOOD