Production method of flavor ham

A production method and ham technology, which are applied in the fields of food science, ultra-high pressure food processing, preservation of meat/fish with a protective layer, etc., can solve the problem of single taste of ham, achieve rich taste, promote the production of nutrients, flavonoids the effect of increased nutrient content

Pending Publication Date: 2018-10-16
杨志颖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The taste of traditional salted (or smoked) ham is relatively single. In order to meet the needs of consumers for multiple tastes, people have gradually developed some hams with special flavors. For example: the Chinese patent application with publication number CN 105105194 A discloses A method for pickling flavored tea-flavored ham. Acco

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0049] Example 1

[0050] Preparation of plant extract flavoring agent: add 10kg of water to raw material 1kg of chili, 0.1kg of cinnamon, 0.5kg of fresh wormwood and 0.2kg of sorghum bark to grind to 100 mesh, stir at 20 rpm for 6 hours, settle, take cold soak and spray dry , Get the plant extract flavoring agent.

[0051] (1) Plastic surgery: Choose properly fat and thin, organically raised hind legs of one-year-old pigs as raw materials for ham; plastic surgery will be carried out within 48 hours after slaughter to remove protrusions and defects and shape them into a beautiful "chicken thigh" shape.

[0052] (2) Kneading: Put the shaped pig hind legs into a kneading machine and knead mechanically. The kneading force is 120kg and the kneading time is 18 minutes.

[0053] (3) Salting: Put the kneaded pig hind legs into a closed high-pressure marinating machine, spray the seasoned salt water evenly, and marinate under high pressure at 20MPa for 25 minutes, spray 500 mL of seasoned sal...

Example Embodiment

[0058] Example 2

[0059] Preparation of plant extract flavoring agent: add 21kg of water to raw material 1.5kg of chili pepper, 0.2kg of cinnamon, 0.8kg of fresh wormwood and 0.5kg of sorghum bark to grind to 80 mesh, stir for 6 hours at 30 revolutions / min, settle, and spray with cold soak Dry to obtain the plant extract flavoring agent.

[0060] (1) Plastic surgery: Choose properly fat and thin, organically raised hind legs of one-year-old pigs as raw materials for ham; plastic surgery will be carried out within 48 hours after slaughter to remove protrusions and defects and shape them into a beautiful "chicken thigh" shape.

[0061] (2) Kneading: Put the shaped pig hind legs into a kneading machine and knead mechanically, with a kneading strength of 100 kg and a kneading time of 20 minutes.

[0062] (3) Salting: Put the kneaded pig hind legs into a closed high-pressure marinating machine, spray the seasoned salt water evenly, and marinate under a pressure of 10MPa for 30 minutes, sp...

Example Embodiment

[0067] Example 3

[0068] Preparation of plant extract flavoring agent: add 14 kg of water to 1.2 kg of raw pepper, 0.3 kg of cinnamon, 1 kg of fresh wormwood and 0.3 kg of sorghum bark to grind to 120 mesh, stir at 20 rpm for 7 hours, precipitate, and take the cold soak and spray dry , Get the plant extract flavoring agent.

[0069] (1) Plastic surgery: Choose properly fat and thin, organically raised hind legs of one-year-old pigs as raw materials for ham; plastic surgery will be carried out within 48 hours after slaughter to remove protrusions and defects and shape them into a beautiful "chicken thigh" shape.

[0070] (2) Kneading: Put the shaped pig hind legs into a kneading machine and knead mechanically, with a kneading force of 150 kg and a kneading time of 15 minutes.

[0071] (3) Salting: Put the kneaded pig hind legs into a closed high-pressure marinating machine, spray the seasoned salt water evenly, and marinate under high pressure at 30 MPa for 20 minutes, and spray 450 m...

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Abstract

The present invention discloses a production method of a flavor ham. The method comprises the following steps: shaping, rolling, salting, pickling and preliminary fermentation, high-pressure treatment, after ripening, and vacuum packaging. The method adopts processing steps with a specific sequence, and utilizes high pressure and ultrahigh pressure technologies so as to improve pickling efficiencyand to reduce the dosage of salt and flavoring agents. Combined with a protective layer, the method can prevent oxidation and mosquito invasion during the production process of hams. At the same time, pure natural plant extracted flavoring agents are adopted to enrich the taste of the ham, to increase the nutrient substances and to resist oxidation. Compared with hams which are just subjected toa protective layer treatment and but no pickling treatment, the finished ham obtained by adopting the method of the invention has significantly-reduced subcutaneous fat acid value and peroxide value and significantly-increased nutrient substances such as flavones, which means that the beneficial effects of the method of the invention are obvious and the obtained finished ham is more beneficial tohuman health.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a production method of flavored ham. Background technique [0002] Ham is one of the traditional meat processing products in China. Generally, processing procedures such as salting (or smoking), fermentation, and drying are adopted. However, traditional techniques require long-term outdoor operations, and nitrous acid often appears in the later stages of processing. Problems such as excessive salt and worms, and even illegal processors spray dichlorvos on the surface to prevent flies. [0003] The Chinese patent with publication number CN 102028233 A discloses a ham processing method. The steps are: quick cooling-squeezing and draining blood-washing and spraying-condiment rubbing-fumigation-hanging and maturing. The method uses pepper noodles , The chili noodles are evenly mixed and spread on the surface of the ham, which can effectively prevent the occurrence of maggots. However, the p...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L5/10A23B4/10A23L33/00
CPCA23B4/10A23L5/17A23L13/428A23L13/72A23L33/00A23V2002/00A23V2300/46
Inventor 杨志颖
Owner 杨志颖
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