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Processing method of low-salt western ham

A technology of Western-style ham and processing methods, which is applied in the field of food processing, can solve the problems of being unsuitable for hypertensive patients, harmful to the health of ordinary consumers, and a large amount of saline injection, and achieves good emulsification and gel functional characteristics, which is beneficial to The effect of people's health and simple process

Active Publication Date: 2020-08-07
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production process of this invention, the injection amount of salt water is too large, the curing time is long, and the curing method is relatively traditional, so that the curing effect is not good, and the salt content in the product is too high, so it cannot be applied to the consumer group of hypertensive patients. , and harmful to the health of ordinary consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of low-salt Western-style ham: comprising the following steps:

[0031] (1) Raw meat thawing: raw meat chooses pork hind leg or pork tenderloin, and uses the air thawing method to thaw. The temperature in the thawing room is controlled at 10°C, the room is well ventilated, and the relative air humidity is 80%;

[0032] (2) Raw meat pretreatment: The completely thawed raw meat is removed according to the requirements of tendon, tendon, bone, membrane, fat, cartilage, broken bone, blood, air-dried oxide layer, impurities; cut into 400~600g long strips and put Store in a refrigerator at 4°C for later use;

[0033] (3) Preparation of pickling preparation: put table salt, compound phosphate, and purified water in a blender at a mass ratio of 1:0.5:20 and stir for 5 minutes at a speed of 150r / min at a water temperature of 4°C, then add white sugar , D-Sodium Erythorbate, Monascus Red, Pepper Powder, Nutmeg Powder, Cinnamon Powder, Food Flavoring according...

Embodiment 2

[0073] A processing method of low-salt Western-style ham: comprising the following steps

[0074] (1) Raw meat thawing: the raw meat is pork hind legs or pork tenderloin, and it is thawed by air thawing method. The temperature in the thawing room is controlled at 8°C, the room is well ventilated, and the relative air humidity is 90%;

[0075] (2) Raw meat pretreatment: The completely thawed raw meat is removed according to the requirements of tendon, tendon, bone, membrane, fat, cartilage, broken bone, blood, air-dried oxide layer, impurities; cut into 400~600g long strips and put Store in a refrigerator at 4°C for later use;

[0076] (3) Preparation of pickling preparation: put table salt, compound phosphate, and purified water in a blender at a mass ratio of 1:0.7:25 and stir for 3 minutes at a speed of 200r / min at a water temperature of 6°C, then add white sugar , D-Sodium Erythorbate, Monascus Red, Pepper Powder, Nutmeg Powder, Cinnamon Powder, and Food Flavoring are mixe...

Embodiment 3

[0082] A processing method of low-salt Western-style ham: comprising the following steps

[0083] (1) Raw meat is thawed: the raw meat is pork hind legs, and the air thawing method is used for thawing. The temperature in the thawing room is controlled at 12°C, the room is well ventilated, and the relative air humidity is 85%;

[0084] (2) Raw meat pretreatment: The completely thawed raw meat is removed according to the requirements of tendon, tendon, bone, membrane, fat, cartilage, broken bone, blood, air-dried oxide layer, impurities; cut into 400~600g long strips and put Store in a refrigerator at 4°C for later use;

[0085] (3) Preparation of pickling preparation: put table salt, compound phosphate, and purified water in a blender with a mass ratio of 2:1:25 and stir for 4 minutes at a speed of 250r / min. The temperature of the water is 6°C, and then add white sugar , D-Sodium Erythorbate, Monascus Red, Pepper Powder, Nutmeg Powder, Cinnamon Powder, and Food Flavoring are m...

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Abstract

The invention discloses a processing method of low-salt western ham and belongs to the technical field of food processing. The lean pork is used as a main material; the ham is prepared by combining seasoning powder and a pickling agent through the steps of pretreatment, seasoning, rolling and pickling, vacuum packaging and the like. The chickpea protein with higher nutritional value and functionalcharacteristics is selected from the raw materials, so that the chickpea protein also has very good gelatinization characteristics in a low-salt environment; the vacuum packaging and the ultrasonic-assisted vacuum rolling technology are ingeniously applied, so that the production process is convenient, safe and efficient, various seasonings can be fused with one another, the original effective components of all the raw materials are reserved, and the aims of high nutritional value, strong meat granule feeling, pure meat flavor and unique flavor are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a ham processing method. Background technique [0002] The meat industry is the largest food industry in my country, accounting for 13% of the total output value of the food industry. Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family - the domestic pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. It can be used as a nourishing product for those who are weak after illness, postpartum blood deficiency, and yellow and thin. . Pork is one of the important animal foods on people's table, because pork fiber is softer, less connective tissue, and muscle tissue contains...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40
CPCA23L13/65A23L13/428A23L13/72Y02A40/90
Inventor 李可刘骁白艳红何向丽望运滔杜曼婷陈宇豪闫路辉王登顺
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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