CN102240043A - Instant shredded ham - Google Patents

Abstract

The invention relates to an instant shredded ham, and belongs to the field of foods. The instant shredded ham is prepared by the following steps of: desalting, namely dividing ham lean meat into meat loaves with the weight of +/-200g, adding water in an amount which is 200 to 250 percent of the weight of the meat, and soaking for 12 to 16 hours; boiling and cooking, namely when the meat is boiled for the first time, adding water in an amount which is 140 to 150 percent of the weight of the meat, boiling for 15 to 20 minutes at the temperature of between 93 and 97 DEG C, and filtering to remove all the water; when the meat is boiled for the second time, adding water in an amount which is 160 to 180 percent of the weight of the meat, boiling for 20 to 30 minutes at the temperature of between 93 and 97 DEG C, and filtering to remove all the water; and when the meat is boiled for the third time, adding water in an amount which is 200 to 250 percent of the weight of the meat and white sugar in an amount which is 0.6 percent of the weight of the meat, and boiling for 180 to 200 minutes at the temperature of between 93 and 97 DEG C until the water content of the meat loaves is less than 55 percent; shredding; blending; bagging; sterilizing at high temperature; and inspecting and warehousing. The instant shredded ham has the advantages that: 1) the content of salinity is low, and the content of proteins is high; and 2) the instant shredded ham can be eaten after bags are opened, is convenient to eat, and has a long quality guarantee period.

Description

A kind of instant ham spun gold

Technical field:

The present invention relates to a kind of instant ham spun gold, belong to field of food.

Background technology:

The production of China's traditional ham has the history in year surplus in the of 800 apart from the present.Ham has flesh-coloured like characteristics such as fire, aromatic flavour, the unique deliciousness of taste, and is nutritious in addition, liked by consumers in general.Still there is following problem in ham consumption at present, and the one, based on whole, the green ham of block, sheet, culinary art, edible inconvenient is unfavorable for enlarging the consumption figure and the consumer groups of ham; Secondly the salt content of ham is higher, and mouthfeel is salty partially, hard partially, does not meet the requirement of current low salt diet.

Summary of the invention:

The instant ham spun gold that the purpose of this invention is to provide a kind of instant, less salt, high protein, low nitrous.

Instant ham spun gold of the present invention is through desalination, boiling slaking, throwing, allotment, pack, high-temperature sterilization, the preparation of check warehouse-in step, and is specific as follows:

A. desalination: ham lean meat is divided into ± 200 gram cube meat, adds the water of incarnation amount 200%-250%, soaked 12-16 hour;

B. boiling slaking: during boiling for the first time, add the water of incarnation weight 140%-150%, after boiling 15-20 minute under the 93-97 ℃ of temperature, the whole water yields of elimination; Then carry out the boiling second time, add the water of incarnation weight 160%-180%, under 93-97 ℃ of temperature, boiled 20-30 minute, the whole water yields of elimination; And then carry out boiling for the third time, add the water of incarnation weight 200%-250% and 0.6% white sugar, under 93-97 ℃ of temperature, boil 180-200 minute to cube meat moisture below 55%;

C. throwing: well-done ham is rejected muscle tendon and sarolemma, make evenly thread with special-purpose thread reaming machine;

D. allotment: admix 0.1% monosodium glutamate by meat weight, mix;

E. pack: one bag of every 20g, the aluminium foil bag of packing into seals with vacuum packing machine;

F. high-temperature sterilization: packaged ham silk is put into autoclave, and 30min sterilizes under 121 ℃, 0.15Mpa pressure condition;

G. check is put in storage: to sense organ, physical and chemical index and three partial test warehousing after passing of microorganism.

The equal Equipment Market of the equipment that the present invention uses is bought.

The invention has the advantages that: 1) salinity is low, protein content is high; 2) instant bagged, instant, long shelf-life.Instant ham spun gold

The specific embodiment:

Following example is used to illustrate the present invention, but scope of the present invention is not limited only to the scope of example.The equal Equipment Market of the equipment that the present invention uses is bought.

Embodiment 1: instant ham spun gold production technology

Concrete steps are as follows:

1, raw material is selected: select for use through 30 kilograms of the thin hams of the high-quality pure that is up to the standards, be cut into about 200 gram cube meat along the muscle fibre direction.

2, desalination: add 60 kg water, soaked 12 hours.

3, boiling slaking: boiling for the first time, add 42 kg water, under 97 ℃ of temperature, boiled 15 minutes the whole water yields of elimination; Then carry out the boiling second time, add 48 kg water, under 95 ℃ of temperature, boiled 20 minutes, the whole water yields of elimination; And then carry out boiling for the third time, add 60 kg water and 180 gram white sugar, under 93 ℃ of temperature, boil 180 minutes to cube meat moisture below 55%.

4, throwing: well-done ham is rejected muscle tendon and sarolemma, be twisted into evenly thread with special-purpose thread reaming machine.

5, allotment: admix the monosodium glutamate of 30 grams, mix.

6, pack: one bag of per 20 gram, the aluminium foil bag of packing into seals with vacuum packing machine.

7, high-temperature sterilization: the ham silk that will install and seal pushes in the autoclave, 121 ℃ of sterilising temps, pressure 0.15Mpa, time 30min.

8, check warehouse-in: packing warehouse-in after the assay was approved, comprise sense organ, physical and chemical index and three parts of microorganism, the results are shown in Table 1, shown in table 2 and the table 3.

Embodiment 2: instant ham spun gold production technology

Concrete steps are as follows:

1, raw material is selected: select 50 kilograms of pure thin meat of ham through being up to the standards for use, be cut into the cube meat of about 200 grams along the muscle fibre direction.

2, desalination: add 115 kg water, soaked 14 hours.

3, boiling slaking: boiling for the first time, add 72 kg water, after boiling 18 minutes under 97 ℃ of temperature, the whole water yields of elimination; Then carry out the boiling second time, add 85 kg water, under 95 ℃ of temperature, boiled 25 minutes, the whole water yields of elimination; And then carry out boiling for the third time, add 115 kg water and 300 gram white sugar, under 93 ℃ of temperature, boil 190 minutes to cube meat moisture below 55%.

Following production technology is all identical with embodiment 1.

Embodiment 3: instant ham spun gold production technology

Concrete steps are as follows:

1, raw material is selected: select the pure thin meat of ham double centner through being up to the standards for use, be cut into the cube meat of about 200 grams along the muscle fibre direction.

2, desalination: add 250 kg water, soaked 16 hours;

3, boiling slaking: boiling for the first time, add 150 kg water, after boiling 20 minutes under 97 ℃ of temperature, the whole water yields of elimination; Then carry out the boiling second time, add 180 kg water, under 95 ℃ of temperature, boiled 30 minutes, the whole water yields of elimination; And then carry out boiling for the third time, add the white sugar of 250 kg water and 600 grams, under 93 ℃ of temperature, boil 200 minutes to cube meat moisture below 55%.

Following production technology is all identical with embodiment 1.

The requirement of table 1 sense organ

Project	Requirement
		Color and luster	Be rose or rose pink
Flavour, smell	Ham special delicate fragrance flavor is arranged, and flavour is good to eat, moderately salted, free from extraneous odour
		Tissue morphology	Be thread
Impurity	There is not macroscopic exogenous impurity

Table 2 physical and chemical index

Table 3 microbiological indicator

Claims (1)

1. an instant ham spun gold is characterized in that instant ham spun gold through desalination, boiling slaking, throwing, allotment, pack, high-temperature sterilization, the preparation of check warehouse-in step, and is specific as follows:

A. desalination: ham lean meat is divided into ± 200 gram cube meat, adds the water of incarnation amount 200%-250%, soaked 12-16 hour;

B. boiling slaking: during boiling for the first time, add the water of incarnation weight 140%-150%, after boiling 15-20 minute under the 93-97 ℃ of temperature, the whole water yields of elimination; Then carry out the boiling second time, add the water of incarnation weight 160%-180%, under 93-97 ℃ of temperature, boiled 20-30 minute, the whole water yields of elimination; And then carry out boiling for the third time, add the water of incarnation weight 200%-250% and 0.6% white sugar, under 93-97 ℃ of temperature, boil 180-200 minute to cube meat moisture below 55%;

C. throwing: well-done ham is rejected muscle tendon and sarolemma, make evenly thread with thread reaming machine;

D. allotment: admix 0.1% monosodium glutamate by meat weight, mix;

E. pack: one bag of every 20g, the aluminium foil bag of packing into seals with vacuum packing machine;

F. high-temperature sterilization: packaged ham silk is put into autoclave, and 30min sterilizes under 121 ℃, 0.15Mpa pressure condition;

G. check is put in storage: to sense organ, physical and chemical index and three partial test warehousing after passing of microorganism.