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Processing method of low-temperature cooked ham

A processing method and ham technology, which are applied in the field of low-temperature cooked ham products, can solve the problems affecting product flavor and quality stability, small production and consumption, and influence on the nutritional value and sensory characteristics of cooked ham, and achieve high economic value and nutrition. Value, low production cost, and the effect of promoting scientific and technological progress

Inactive Publication Date: 2017-02-01
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in China, due to technical reasons, such as the marinating formula for producing low-temperature cooked ham, cooking temperature and its complicated processing technology, etc., it will have a significant impact on the nutritional value and sensory properties of cooked ham, and will also affect the flavor and quality of the product. stability, so its production and consumption are small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Raw material selection: choose high-quality and safe whole pork leg meat, and the selection principle is pork leg meat with a pH value of 6.0.

[0033] (2) Trim: Divide the pork leg into three parts according to the direction of the whole muscle (note that the three parts should be connected to prevent it from falling off during rolling), and remove the fascia, tendon and connective tissue on the muscle. And cut off a little bit of excess skin properly, and the trimming is complete.

[0034] (3) Preparation of pickling solution: the pickling solution is composed of the following ingredients: 70kg of water, 30kg of ice, 20.228kg of salt, 0.12kg of sodium nitrite, 5.619kg of glucose, 1.124kg of sodium ascorbate, 1.124kg of dried celery powder, glutamine Sour 1.124kg, white pepper powder 2.248kg, nutmeg powder 0.56kg, ginger powder 0.56kg, star anise powder 0.11kg, onion powder 0.56kg. Preparation method: Weigh the water of the above weight, add various ingredients, s...

Embodiment 2

[0042] (1) Raw material selection: choose high-quality and safe whole pork leg meat, and the selection principle is pork leg meat with a pH value of 5.8.

[0043](2) Trim: Divide the pork leg into three parts according to the direction of the whole muscle (note that the three parts should be connected to prevent it from falling off during rolling), and remove the fascia, tendon and connective tissue on the muscle. And cut off a little bit of excess skin properly, and the trimming is complete.

[0044] (3) Preparation of pickling solution: pickling solution is made of the following ingredients by weight: 60kg of water, 40kg of ice, 15kg of salt, 0.05kg of sodium nitrite, 5kg of glucose, 0.8kg of sodium ascorbate, 0.8kg of dried celery powder , glutamic acid 0.8kg, white pepper powder 1.5kg, nutmeg powder 0.2kg, ginger powder 0.2kg, star anise powder 0.05kg, onion powder 0.2kg. Preparation method: Weigh the water of the above weight, add various ingredients, stir, then add ice,...

Embodiment 3

[0052] (1) Raw material selection: choose high-quality and safe whole pork leg meat, and the selection principle is pork leg meat with a pH value of 6.2.

[0053] (2) Trim: Divide the pork leg into three parts according to the direction of the whole muscle (note that the three parts should be connected to prevent it from falling off during rolling), and remove the fascia, tendon and connective tissue on the muscle. And cut off a little bit of excess skin properly, and the trimming is complete.

[0054] (3) Preparation of pickling solution: pickling solution is made of the following ingredients by weight: 80kg of water, 20kg of ice, 25kg of salt, 0.18kg of sodium nitrite, 6kg of glucose, 1.5kg of sodium ascorbate, 1.5kg of dried celery powder , glutamic acid 1.5kg, white pepper powder 3.0kg, nutmeg powder 1kg, ginger powder 1kg, star anise powder 0.2kg, onion powder 1kg. Preparation method: Weigh the water of the above weight, add various ingredients, stir, then add ice, conti...

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Abstract

The invention belongs to the field of deep process of food, and discloses a processing method of a low-temperature cooked ham. The method particularly comprises the following steps of 1 raw material selection, 2 finishing, 3 pickling liquid preparation and injection, 4 rolling and kneading, 5 shaping and bagging, 6 cooking and cooling and 7 slicing or whole ham vacuum repacking and selling. By means of a unique technology, formula adjustment and seasoning matching, good quality is given to the product, and the low-temperature cooked ham made through the processing method is high in yield, delicious in taste, good in texture, rich in nutrition, good in quality and very suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of deep processing of meat products, and in particular relates to a low-temperature cooked ham product with unique flavor and mouthfeel produced under low-temperature processing conditions by adopting a unique process and ingredients. Background technique [0002] Cooked ham is very popular in Europe and the United States, and is considered a high-grade Western-style meat product, and its consumption is also very large. However, in China, due to technical reasons, such as the marinating formula for producing low-temperature cooked ham, cooking temperature and its complicated processing technology, etc., it will have a significant impact on the nutritional value and sensory properties of cooked ham, and will also affect the flavor and quality of the product. stability, so its production and consumption are small. During the processing of cooked ham, the type and amount of injected brine, the time, speed and method of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40
CPCY02A40/90
Inventor 熊国远薛秀恒
Owner ANHUI AGRICULTURAL UNIVERSITY
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