Method for preparing room temperature round ham using eugenol emulsion gel for preservation

Abstract

The invention discloses a method for preparing a room temperature round ham using eugenol emulsion gel for preservation, the eugenol-embedded emulsion gel is obtained by blending emulsion prepared from eugenol with gelatin, the eugenol-embedded emulsion gel is added into ingredients of the round ham to be filled, the eugenol-embedded emulsion gel is evenly dispersed in meat stuffing of the round ham by chopping, by sterilization after filling, harmful bacteria in the ham can be killed, hydrogel films can be formed on the surface and the interior of the round ham by the cooled eugenol emulsion gel, the hydrogel films can effectively reduce the dry loss of the round ham in the daily storage. The round ham has a granular taste by mincing pork and pig skin with a big-orifice baffle, by addition of minced chicken meat, the round ham is rich in taste and chewy, deep and natural in flavor and rosy and shiny in appearance, section meat blocks are really visible, and the product exceeds low temperature limit, and can be circulated and preserved at room temperature.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for preparing round ham at room temperature preserved by eugenol emulsion gel. Background technique [0002] Round ham is suitable for livestock and poultry meat as the main raw material, supplemented with fillers, condiments, preservatives, water-retaining agents, spices and other materials, and is produced through pickling, rolling, low-temperature cooking, filling and other processes. The round ham produced by this method is low-temperature ham. Since the meat protein only undergoes moderate variability during processing, the original flavor of the meat is basically retained, so low-temperature ham has rapidly occupied the market in recent years. [0003] Although the low-temperature round ham is stored in the cold chain and sterilized by pasteurization, there are usually some spoilage bacteria left in the intestinal tract, especially psychrophilic bac...

AI Technical Summary

Problems solved by technology

[0003] Although the low-temperature round ham is stored in the cold chain and sterilized by pasteurization, there are usually some spoilage bacteria left in the intestinal tract, especially psychrophilic bacteria, which reproduce in large numbers during the storage period, causing the product to produce mucus and milky exudation liquid, the shelf life becomes shorter, and there are problems such as corruption, deterioration, and bag swelling

At the same time, in reality, there will still be problems such as an unsound cold chain system and the use of chemical preservatives. The General Standard for Food Additives approves the addition of nitrite, organic acids and their salts as additives for meat and meat products

However, as people's health requirements are getting higher and higher, chemical additives have been widely questioned because of their potential toxicity and carcinogenicity. The inevitable trend of industrial development