CN101690594A - Method for processing hams at low temperature with high production yield - Google Patents
Method for processing hams at low temperature with high production yield Download PDFInfo
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- CN101690594A CN101690594A CN200910035480A CN200910035480A CN101690594A CN 101690594 A CN101690594 A CN 101690594A CN 200910035480 A CN200910035480 A CN 200910035480A CN 200910035480 A CN200910035480 A CN 200910035480A CN 101690594 A CN101690594 A CN 101690594A
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Abstract
The invention provides a method for processing hams at low temperature with a high production yield, which is on account of the problem that the current high quality hams at low temperature have low production yield. The invention is characterized in that new materials and water are adopted to be homogenized by a homogenizer at a pressure of 35kgf to 40kgf; and finally the production yield of the hams can reach 200% by adopting a pinhole with a diameter of 4-5mm, a high injection process at a pressure of 10-12kgf, a double roll voltage stabilization and tenderization technique and a breathing tumbling process. The invention improves the texture of the hams produced at low temperature, has better mouthfeel, reduces the production cost of hams at low temperature without reducing product quality, has convenient and simple production, high level of industrialization and is applicable to industrial production.
Description
Technical field
The present invention relates to a kind of processing method of hams at low temperature with high production yield, especially a kind of processing method of Western-style low temperature injection tumbling class ham, specifically a kind of processing method that strengthens Western-style low temperature ham yield rate.
Background technology
The low temperature ham is meant that with poultry, poultry be primary raw material, after selected, stripping and slicing, salt water injection or (salt water retting) are pickled, add auxiliary material, again the ham class cooked meat product of making through technologies such as tumbling, filling (or not filling), boiling, sootiness (or not sootiness), cooling, packings.Central temperature in the ham shortening process is generally at 70-80 ℃ at present, and meat protein obtains appropriate sex change, has kept meat fiber elasticity substantially, and original nutritional labeling and local flavor also can obtain keeping in the meat.Present low temperature ham processing method all is the normal injection machine, shot rate is not high, perhaps without tenderization, directly tumbling makes that this type of ham yield rate is not high, generally only is about 130-140%, cause on the high side, it is less that ordinary consumer is bought, and is generally the hotel and the booming income crowd buys, and popularity is not high.Even market portioned product yield rate can reach 170-180%, but can find out that obviously product institutional framework and color and luster are all bad, brittleness and elasticity are also bad, and section property is poor, not in blocks.
Summary of the invention
Purpose of the present invention then is at above-mentioned the deficiencies in the prior art, a kind of processing method of hams at low temperature with high production yield is provided, reduce the cost of final products, simultaneously, product quality does not reduce, it is constant substantially that the mouthfeel of product, color and luster, taste etc. keep, so that the most of consumer of the price of product has also accepted the mouthfeel and the taste of product when accepting.
The technical scheme of employing of the present invention is as follows:
A kind of processing method of high yield rate ham is characterized in that technological requirement is as follows:
Material water manufacture craft: will prepare burden to be scattered in order and purify waste water, high-speed stirred 10 minutes, through the homogenizer processing, homogenizer pressure is controlled at 35kgf～40kgf then, and static 12h～24h exhaust in 0 ℃～4 ℃ storehouses mixes before the injection a little;
High-pressure injection technology: injection pressure is 10～12kgf, pinhole diameter 4～5mm, and shot rate 95%, remaining material water has been mended;
Tendering technology: pair roller blade tenderization machine is adopted in the injection back, about gap blade 30mm;
Type of respiration tumbling technology after the tenderization: vacuum≤-0.09Mpa, 30 minutes tumbling time, time out 15 minutes, 16 hours tumbling total times, 0 ℃-4 ℃ of temperature of charge control ranges;
Last can sootiness, packing get finished product.
Beneficial effect of the present invention has:
1, improves the yield rate of low temperature ham, reduced production cost.
2, easy to make, simple to operate, be fit to suitability for industrialized production.
3, inherent qualities such as product mouthfeel, taste are better.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1:
Select the double centner segmental pork for use, every 1-1.5 kilogram, require raw material not have extravasated blood, impurity such as hair, take by weighing 8 kilograms soybean protein isolate, 8 kilograms of converted starches, 76 kilograms water, 0.3 the carragheen of kilogram, 0.8 the tripolyphosphate of kilogram, 0.1 the D-sodium isoascorbate of kilogram, 0.6 the monosodium glutamate of kilogram, 1 kilogram glucose, 2 kilograms white sugar, 3.2 kilogram salt, 0.015 the natrium nitrosum of kilogram, 0.015 the alkermes of kilogram, 0.010 the Monascus color of kilogram, be scattered in order and purify waste water, high-speed stirred 10 minutes, handle through homogenizer then, homogenizer pressure is between 35kgf-40kgf, static 12h-24h in 0 ℃-4 ℃ freezer, static exhaust, back start injection, mix a little before the injection and get final product, injector pressure is controlled at 10-12kgf, pinhole diameter 4-5mm, shot rate reaches 95%, unnecessary materials water replenishes, begin tenderization then, use roller blade tenderization machine, about gap blade 30mm, vacuum during tumbling≤-0.09Mpa, 16 hours tumbling total times, every tumbling stopped 15 minutes in 30 minutes.Temperature is controlled at 0 ℃-4 ℃ during this time.Last can sootiness, the same with normal step.This product yield rate reaches 200%, and the structure organization color and luster is all better.
Embodiment 2:
Select the double centner segmental pork for use, every 1-1.5 kilogram, require raw material not have extravasated blood, impurity such as hair, take by weighing 6 kilograms soybean protein isolate, 9 kilograms of converted starches, 76 kilograms water, 0.6 the carragheen of kilogram, 0.8 the tripolyphosphate of kilogram, 0.1 the D-sodium isoascorbate of kilogram, 0.6 the monosodium glutamate of kilogram, 1 kilogram glucose, 2 kilograms white sugar, 3.2 kilogram salt, 0.015 the natrium nitrosum of kilogram, 0.015 the alkermes of kilogram, 0.010 the Monascus color of kilogram, be scattered in order and purify waste water, high-speed stirred 10 minutes, handle through homogenizer then, homogenizer pressure is between 35kgf-40kgf, static 12h-24h in 0 ℃-4 ℃ freezer, static exhaust, back start injection, mix a little before the injection and get final product, injector pressure is controlled at 10-12kgf, pinhole diameter 4-5mm, shot rate reaches 95%, unnecessary materials water replenishes, begin tenderization then, use roller blade tenderization machine, about gap blade 30mm, vacuum during tumbling≤-0.09Mpa, 16 hours tumbling total times, every tumbling stopped 15 minutes in 30 minutes.Temperature is controlled at 0 ℃-4 ℃ during this time.Last can sootiness, the same with normal step.This product yield rate reaches 200%, and the structure organization color and luster is all better.
Embodiment 3:
Select the double centner segmental pork for use, every 1-1.5 kilogram, require raw material not have extravasated blood, impurity such as hair, take by weighing 4 kilograms soybean protein isolate, 10 kilograms of converted starches, 76 kilograms water, 0.8 the carragheen of kilogram, 0.8 the tripolyphosphate of kilogram, 0.1 the D-sodium isoascorbate of kilogram, 0.6 the monosodium glutamate of kilogram, 1 kilogram glucose, 2 kilograms white sugar, 3.2 kilogram salt, 0.015 the natrium nitrosum of kilogram, 0.015 the alkermes of kilogram, 0.010 the Monascus color of kilogram, be scattered in order and purify waste water, high-speed stirred 10 minutes, handle through homogenizer then, homogenizer pressure is between 35kgf-40kgf, static 12h-24h in 0 ℃-4 ℃ freezer, static exhaust, back start injection, mix a little before the injection and get final product, injector pressure is controlled at 10-12kgf, pinhole diameter 4-5mm, shot rate reaches 95%, unnecessary materials water replenishes, begin tenderization then, use roller blade tenderization machine, about gap blade 30mm, vacuum during tumbling≤-0.09Mpa, 16 hours tumbling total times, every tumbling stopped 15 minutes in 30 minutes.Temperature is controlled at 0 ℃-4 ℃ during this time.Last can sootiness, the same with normal step.This product yield rate reaches 200%, and the structure organization color and luster is all better.
Embodiment 4:
Select the double centner segmental pork for use, every 1-1.5 kilogram, require raw material not have extravasated blood, impurity such as hair, take by weighing 5 kilograms soybean protein isolate, 8 kilograms of converted starches, 76 kilograms water, 0.7 the carragheen of kilogram, 0.8 the tripolyphosphate of kilogram, 0.1 the D-sodium isoascorbate of kilogram, 0.6 the monosodium glutamate of kilogram, 1 kilogram glucose, 2 kilograms white sugar, 3.2 kilogram salt, 0.015 the natrium nitrosum of kilogram, 0.015 the alkermes of kilogram, 0.010 the Monascus color of kilogram, be scattered in order and purify waste water, high-speed stirred 10 minutes, handle through homogenizer then, homogenizer pressure is between 35kgf-40kgf, static 12h-24h in 0 ℃-4 ℃ freezer, static exhaust, back start injection, mix a little before the injection and get final product, injector pressure is controlled at 10-12kgf, pinhole diameter 4-5mm, shot rate reaches 95%, unnecessary materials water replenishes, begin tenderization then, use roller blade tenderization machine, about gap blade 30mm, vacuum during tumbling≤-0.09Mpa, 16 hours tumbling total times, every tumbling stopped 15 minutes in 30 minutes.Temperature is controlled at 0 ℃-4 ℃ during this time.Last can sootiness, the same with normal step.This product yield rate reaches 200%, and the structure organization color and luster is all better.
Claims (1)
1. the processing method of a hams at low temperature with high production yield is characterized in that technological requirement is as follows:
Material water manufacture craft: will prepare burden to be scattered in order and purify waste water, high-speed stirred 10 minutes, through the homogenizer processing, homogenizer pressure is controlled at 35kgf～40kgf then, and static 12h～24h exhaust in 0 ℃～4 ℃ storehouses mixes before the injection a little;
High-pressure injection technology: injection pressure is 10～12kgf, pinhole diameter 4～5mm, and shot rate 95%, remaining material water has been mended;
Tendering technology: pair roller blade voltage stabilizing tenderization machine is adopted in the injection back, about gap blade 30mm;
Type of respiration tumbling technology after the tenderization: vacuum≤-0.09Mpa, 30 minutes tumbling time, time out 15 minutes, 16 hours tumbling total times, 0 ℃-4 ℃ of temperature of charge control ranges;
Last can sootiness, packing get finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910035480A CN101690594A (en) | 2009-09-28 | 2009-09-28 | Method for processing hams at low temperature with high production yield |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910035480A CN101690594A (en) | 2009-09-28 | 2009-09-28 | Method for processing hams at low temperature with high production yield |
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| CN101690594A true CN101690594A (en) | 2010-04-07 |
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| CN200910035480A Pending CN101690594A (en) | 2009-09-28 | 2009-09-28 | Method for processing hams at low temperature with high production yield |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754840A (en) * | 2012-06-28 | 2012-10-31 | 南京雨润食品有限公司 | Processing method for improving quality of pork sliced ham |
| CN102771820A (en) * | 2012-06-28 | 2012-11-14 | 南京雨润食品有限公司 | Processing method for performing mechanical pretreatment on raw meat to improve ham quality |
| CN102960760A (en) * | 2012-11-30 | 2013-03-13 | 青岛正大有限公司 | Process for processing fresh and tender shredded meat fibers of chicken breast |
| CN106360413A (en) * | 2016-11-01 | 2017-02-01 | 安徽农业大学 | Processing method of low-temperature cooked ham |
| CN107668552A (en) * | 2017-10-12 | 2018-02-09 | 江苏雨润肉食品有限公司 | A kind of cube meat method for salting online based on equipment |
-
2009
- 2009-09-28 CN CN200910035480A patent/CN101690594A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754840A (en) * | 2012-06-28 | 2012-10-31 | 南京雨润食品有限公司 | Processing method for improving quality of pork sliced ham |
| CN102771820A (en) * | 2012-06-28 | 2012-11-14 | 南京雨润食品有限公司 | Processing method for performing mechanical pretreatment on raw meat to improve ham quality |
| CN102960760A (en) * | 2012-11-30 | 2013-03-13 | 青岛正大有限公司 | Process for processing fresh and tender shredded meat fibers of chicken breast |
| CN106360413A (en) * | 2016-11-01 | 2017-02-01 | 安徽农业大学 | Processing method of low-temperature cooked ham |
| CN107668552A (en) * | 2017-10-12 | 2018-02-09 | 江苏雨润肉食品有限公司 | A kind of cube meat method for salting online based on equipment |
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Open date: 20100407 |