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A smoked western-style ham or smoked sausage and its preparation method

A technology of Western-style ham and sausage smoked and boiled, which is applied in the field of food processing, can solve the problems of large differences in smoked flavor, impure smoked flavor, and not soft enough flavor, so as to shorten the smoking time, improve the appearance, and make meat pure effect

Active Publication Date: 2021-05-28
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 3. Although the new smoking method can directly and effectively give the product a uniform color and smoky flavor, the smoky flavor is often impure or irritating, and the flavor is not soft enough, which is quite different from the smoky flavor produced by the traditional smoking method. Acceptance is not as good as traditional smoking

Method used

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  • A smoked western-style ham or smoked sausage and its preparation method
  • A smoked western-style ham or smoked sausage and its preparation method
  • A smoked western-style ham or smoked sausage and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Smoked Western-style ham or smoked sausage is prepared according to the following formula (percentage by weight):

[0083] Pork lean meat 36%

[0084] Chicken Breast 18%

[0085] Pork Fat 4%

[0086] Smoked loin fat 3%

[0087] water 27%

[0088] Edible salt 1.4%

[0089] Complex phosphate 0.3%

[0090] Sodium D-erythorbate 0.05%

[0091] Sodium nitrite 0.01%

[0092] Monascus Red Pigment 0.01%

[0093] Compound thickener 0.13%

[0094] Compound spices 0.2%

[0095] MSG 0.3%

[0096] Soy Protein Isolate Powder 1.7%

[0097] Food flavor 0.4%

[0098] White sugar 1.5%

[0099] Sodium Lactate 2.0%

[0100] Tapioca Modified Starch 4%.

[0101] The preparation method of smoked ridge fat: use the pre-cooled or thawed ridge fat, cut into 3-5cm wide strips, spread evenly on the drying net in a single layer, place 10-12kg of ridge fat on each layer of drying net, Put the car on 4 floors, push it into the smoking box for wood particle smoking, the smoking paramete...

Embodiment 2

[0119] Smoked Western-style ham or smoked sausage is prepared according to the following formula (percentage by weight):

[0120] Pork lean meat 36%

[0121] Chicken Breast 18%

[0122] Pork Fat 4%

[0123] Back fat 3%

[0124] water 27%

[0125] Edible salt 1.4%

[0126] Complex phosphate 0.3%

[0127] Sodium D-erythorbate 0.05%

[0128] Sodium nitrite 0.01%

[0129] Monascus Red Pigment 0.01%

[0130] Compound thickener 0.13%

[0131] Compound spices 0.2%

[0132] MSG 0.3%

[0133] Soy Protein Isolate Powder 1.7%

[0134] Food flavor 0.4%

[0135] White sugar 1.5%

[0136] Sodium Lactate 2.0%

[0137] Tapioca Modified Starch 4%.

[0138] The difference between its preparation method and that of Example 1 lies in: no smoking of the smoked loin fat.

Embodiment 3

[0140] Smoked Western-style ham or smoked sausage is prepared according to the following formula (percentage by weight):

[0141] Pork lean meat 36%

[0142] Chicken Breast 18%

[0143] Pork Fat 7%

[0144] water 27%

[0145] Edible salt 1.4%

[0146] Complex phosphate 0.3%

[0147] Sodium D-erythorbate 0.05%

[0148] Sodium nitrite 0.01%

[0149] Monascus Red Pigment 0.01%

[0150] Compound thickener 0.13%

[0151] Compound spices 0.2%

[0152] MSG 0.3%

[0153] Soy Protein Isolate Powder 1.7%

[0154] Food flavor 0.4%

[0155] White sugar 1.5%

[0156] Sodium Lactate 2.0%

[0157] Tapioca Modified Starch 4%.

[0158] Its preparation method differs from Example 1 in that:

[0159] (1) Smoke-free smoked ridge fat.

[0160] (2) Step (8) Baking: The filled product is put into the automatic smoker for baking in time. Drying effect: The skin of the product is dry without a sense of moisture, and the surface of the product is dark brown after smoking.

[0161] ...

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Abstract

The invention relates to a smoked western-style ham or smoked sausage and a production method thereof, which is composed of the following components by weight percentage: 30-40% of refined pork meat, 15-20% of chicken breast meat, 3-3% of pork fat 5%, smoked spine fat 1-3%, water 22-28%, edible salt 1.1-1.5%, compound phosphate 0.2-0.4%, D-sodium erythorbate 0.04-0.06%, sodium nitrite 0.005-0.015% , Monascus red pigment 0.006-0.018%, compound thickener 0.2-0.3%, compound spice 0.1-0.3%, monosodium glutamate 0.1-0.3%, soybean protein isolate powder 1-2%, food flavor 0.3-0.5%, White granulated sugar 1-2%, sodium lactate 1.5-2.5%, cassava modified starch 3-5%; the process of the invention is mature and simple, and the smoked rib fat is used as the flavor source of smoked Western-style ham or smoked sausage, which not only improves The appearance of the product is attractive, prolonging the shelf life of the product, endowing the product with a pure smoky flavor, shortening the production cycle of the product, improving production efficiency, and having certain forward-looking and breakthrough.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a smoked-flavored Western-style ham or smoked sausage and a preparation method thereof. Background technique [0002] Smoked meat products are deeply loved by consumers because of their unique smoked flavor and color. At present, the smoking process used in the smoking series of Western-style ham or smoked sausage can be divided into two types according to the smoking materials: [0003] 1. Traditional smoking method: the process of smoking meat products by using the smoke generated by the incomplete combustion of wood, sawdust, tea, sugarcane skin and other materials. According to the processing process of meat products, it can be divided into two types: raw smoked and cooked smoked; according to the way smoke is generated, it can be divided into two types: direct smoking method and indirect smoking method; according to the temperature range in the smoking process, it can be divid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/40A23L5/10
CPCA23L5/10A23L13/428A23L13/52A23L13/65
Inventor 倪来学王伟吴昊马文庆
Owner 临沂金锣文瑞食品有限公司
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