A kind of preparation method of low-salt deboned instant ham with Changbai pork leg as raw material

Abstract

The invention discloses a preparation method of a low-salt deboned ready-to-eat ham using Landrace pork leg as raw material. The steps of taking out the raw meat from the polyethylene bag, adding transglutaminase and collagenase to carry out vacuum tumbling and tenderizing; the raw meat after tumbling is vacuum-packed and marinated in a polysulfone film bag. , dehydration step; take out the raw meat from the polysulfone film bag, and then use polyethylene bag vacuum packaging to stand, seal and soften, and promote enzymatic hydrolysis; The step of dehydration; finally, after-cooking until the weight loss of the raw meat reaches 40%, the finished product can be obtained. The advantages are short production cycle, low salt, high water content, good taste and high safety.

Description

technical field [0001] The invention relates to a preparation method of instant ham, in particular to a preparation method of low-salt deboned instant ham with Landrace pork leg as raw material. Background technique [0002] As a traditional fermented meat product in my country, ham has a long history and is deeply favored by people for its unique flavor and taste. Traditional ham curing generally goes through steps such as curing, leg washing, shaping, air-drying and fermentation. However, there are many problems in the production process, which restrict the expansion of the sales market and the quality of ham. The main problem is the long cycle. For example, Jinhua ham generally takes 10 to 12 months, while Spanish Iberian ham and Italian Parma ham need to mature for 2 to 3 years. The dehydration of traditional dry-cured ham in the later stage is due to the surface crusting phenomenon, which makes the dehydration speed slow down. To meet the water content requirements of ...

AI Technical Summary

Problems solved by technology

Traditional ham curing generally goes through the steps of curing, leg washing, shaping, air-drying and fermentation. However, there are many problems in the production process, which restrict the expansion of the sales market and the quality of ham.

The main problem is the long cycle. For example, Jinhua ham generally takes 10 to 12 months, while Spanish Iberian ham and Italian Parma ham need to mature for 2 to 3 years.

The air-dried dehydration of traditional dry-cured ham in the later stage is due to the phenomenon of surface crusting, which makes the dehydration speed slower. To meet the water content requirements of the final product, ham production must go through long-term water migration and volatilization, and the cycle is longer

Second, the final product has high salt content and low water content, so it is not suitable for instant consumption

The high salt content also determines that its eating method can only be based on soup seasoning. It is not suitable for direct sliced ​​food, and it is easy to cause cardiovascular diseases such as high blood pressure. The direct manifestation of low water content is that the ham is dry and hard, which affects the quality of the ham. taste and texture

The third is that marinating with bones is easy to be corrupted

However, Landrace pork leg meat has low intermuscular fat content, high tendon and fascia content, high hardness, poor texture and rough taste

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