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Production technology of ham slices and ham slices

A production process and technology of ham slices, applied in the production process of ham slices and the field of ham slices, to achieve the effects of good elasticity, simplified processing, and good taste

Inactive Publication Date: 2020-09-25
湖南华乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method for making instant ham slices in the above-mentioned patents has the following deficiencies: convenience foods affect the texture of consumers when they eat them, and the smoking steps are often used in the processing of ham slices, which will produce certain substances such as benzopyrene to a certain extent. harmful materials

Method used

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  • Production technology of ham slices and ham slices
  • Production technology of ham slices and ham slices
  • Production technology of ham slices and ham slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A sliced ​​ham, such as figure 1 As shown, it includes the following percentage composition: 68% of raw materials, 5% of marinade, 0.01% of pyrophosphate, 8% of starch, 12% of borneol, 1% of refined salt, 5% of protein, some fiber casings and the balance of ice water.

[0056] Described raw material is fresh pork, beef lean meat and fat meat, and fat fat is best with pig back fat.

[0057] The preparation method of described marinade comprises the steps:

[0058] S31: Add 20kg of tap water into the salt water preparation device;

[0059] S32: Add 97.99% of refined salt, 1.5% of granulated sugar, 0.5% of sodium nitrite, and 0.01% of tripolyphosphate to mix and dissolve. Tripolyphosphate should be completely dissolved before feeding. If refined salt and granulated sugar are agglomerated, crush them before adding;

[0060] S33: If the concentration of salt water is high, add appropriate amount of borneol to the salt water, depending on the actual situation;

[0061] S34...

Embodiment 2

[0085] A kind of production technology of sliced ​​ham and sliced ​​ham, such as figure 1 As shown, it includes the following percentage composition: 70.99% of raw materials, 5% of marinade, 0.01% of pyrophosphate, 8% of starch, 10% of borneol, 1% of refined salt, 4% of protein, some fiber casings and the balance of ice water.

[0086] Described raw material is fresh pork, beef lean meat and fat meat, and fat fat is best with pig back fat.

[0087] The preparation method of described marinade comprises the steps:

[0088] S31: Add 20kg of tap water into the salt water preparation device;

[0089] S32: Add 97.99% of refined salt, 1.5% of granulated sugar, 0.5% of sodium nitrite, and 0.01% of tripolyphosphate to mix and dissolve. Tripolyphosphate should be completely dissolved before feeding. If refined salt and granulated sugar are agglomerated, crush them before adding;

[0090] S33: If the concentration of salt water is high, add appropriate amount of borneol to the salt wa...

Embodiment 3

[0114] A sliced ​​ham, such as figure 1 As shown, it includes the following percentage composition: 65% of raw materials, 4% of marinade, 0.01% of pyrophosphate, 8% of starch, 10% of borneol, 2% of refined salt, 7% of protein, some fiber casings and the balance of ice water.

[0115] Described raw material is fresh pork, beef lean meat and fat meat, and fat fat is best with pig back fat.

[0116] The preparation method of described marinade comprises the steps:

[0117] S31: Add 20kg of tap water into the salt water preparation device;

[0118] S32: Add 97.99% of refined salt, 1.5% of granulated sugar, 0.5% of sodium nitrite, and 0.01% of tripolyphosphate to mix and dissolve. Tripolyphosphate should be completely dissolved before feeding. If refined salt and granulated sugar are agglomerated, crush them before adding;

[0119] S33: If the concentration of salt water is high, add appropriate amount of borneol to the salt water, depending on the actual situation;

[0120] S34...

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Abstract

The invention discloses a production technology of ham slices and the ham slices, relates to the technical field of food making, and solves the problem of bad eating texture. The ham slices comprise the following components in percentage: 68% of raw materials, 5% of preserving materials, 0.01% of pyrophosphate, 8% of starch, 12% of borneol, 1% of refined salt and 5% of albumen. The production technology of the ham slices comprises the following steps of preparing the raw materials: removing fascia, periosteum, blood films, blood vessels, lymph, extravasated blood and broken bones from the rawmaterials according to natural grains of the raw materials, rejecting PSE meat, then performing thorough cleaning, and performing draining for standby application. According to the ham slices and theproduction technology thereof disclosed by the invention, porcine prime conditions are added, so that reinforcement of the flavor and the tenderness of ham sausages is facilitated; in addition, the starch is added, so that the tissue of the ham sausages can be fine and smooth, good in elasticity and good in mouth feel; and then through nitrite and high-temperature high-pressure cooking in a production process, destroying microorganisms is facilitated, the quality guarantee period of products is prolonged, and after test, the products can be preserved for 3 months or above at room temperature.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production process of ham slices and ham slices. Background technique [0002] Ham is a kind of food that is deeply loved by consumers. During the processing of Chinese ham, due to too many factors such as origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance, and the processed products are uneven. , part of the mouthfeel is not good, not only affects the local flavor of ham, but also affects the internal quality of ham products and the health of consumers. The product will produce air holes after slicing, and the commerciality will be reduced, which will affect the quality judgment of consumers when purchasing the product and reduce the purchasing power. Moreover, a large amount of preservatives and carrageenan substances are often added, which is harmful to the human body. The sterilization method adopted is h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40
CPCA23L13/426A23L13/428A23L13/432A23L13/65A23L13/72
Inventor 王华
Owner 湖南华乐食品有限公司
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