CN103610104A

CN103610104A - Health-care ham and preparation method thereof

Info

Publication number: CN103610104A
Application number: CN201310664762.7A
Authority: CN
Inventors: 朱建才; 徐宝才; 周辉; 汪贤龙
Original assignee: KAIYUAN DAZHONG MEAT PROCESSING CO Ltd
Current assignee: KAIYUAN DAZHONG MEAT PROCESSING CO Ltd
Priority date: 2013-12-11
Filing date: 2013-12-11
Publication date: 2014-03-05

Abstract

The invention discloses health-care ham. The ham comprises the following components in percentage by weight: 60-70 percent of No.2 pork, 1.3-1.5 percent of edible salt, 0.5-1 percent of white granulated sugar, 0.5-1 percent of edible soybean oil, 0.2-0.5 percent of five spice powder, 0.5-1.3 percent of carrageenan, 0.5-0.7% of sodium glutamate, 0.2-0.5% of sodium tripolyphosphate, 2-2.5% of sodium lactate, 0.1-0.5 percent of edible essence, 0.08-0.12 percent of sodium D-erythorbate, 0.005-0.015 percent of monascus color, 0.002-0.025 percent of allura red, 0.01-0.015 percent of sodium nitrite, and the balance of water, wherein the five spice powder is a mixture of tsaoko cardamon powder, cinnamon, clove, star aniseed powder and paprika powder. The preparation method of the health-care ham mainly comprises the steps of preparing materials, pickling and standing, filling, developing color in a smoking oven, drying and baking, taking out from the rack, packaging and sterilizing. The health-care ham is rich in nutrition and good in taste, and can be used for improving the body resistance to a certain extent.

Description

A kind of health care ham and preparation method thereof

Technical field

The present invention relates to a kind of health care ham, the invention still further relates to the preparation method of this health care ham.

Background technology

Ham is a kind of very ancient food production and carnivorous Techniques of preserving, ham in the market is mainly divided into two classes, one class is the leg of pork of pickling or smoking, and another kind of is to take pork as major ingredient, by the ham that adds auxiliary material and additive and make through multiple working procedure.Take pork as major ingredient, batching and the production and processing technology of by interpolation auxiliary material and additive, preparing ham are different, most ham products is all added with starch and essence in the market, cause the edible mouthfeel of ham bad, in ham preparation process, the time of boiling is longer in addition, makes the nutrient loss of ham major ingredient excessive.

Summary of the invention

The technical problem to be solved in the present invention be to provide a kind of nutritious, mouthfeel good and have the health care ham of removing chill, improving body heat, the present invention also provides the preparation method of this kind of health care ham.

For solving the problems of the technologies described above, a kind of health care ham of the present invention, its component and content (percetage by weight) are: 60% ~ 70% 2# pork, 1.3% ~ 1.5% salt, 0.5% ~ 1% white granulated sugar, 0.5% ~ 1% edible soybean oil, 0.2% ~ 0.5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.1% ~ 0.5% flavoring essence, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, surplus is water, described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder.

Health care ham of the present invention does not add the starch of any form composition, does not add essence, component ratio collocation rationally, can strengthen the nutritional labeling in product Raw Meat, increase mouthfeel, on auxiliary material is selected in addition, add the auxiliary material that some are removed chill, improve the Chinese herbal medicine character of body heat, can improve Abwehrkraft des Koepers, by consumers in general are accepted.

Health care ham preparation method of the present invention is as follows:

(1), batching: get following raw material and stir and make mud filling, each raw material and content (percentage by weight) are as follows: 60% ~ 70% 2# pork, 1.3% ~ 1.5% salt, 0.5% ~ 1% white granulated sugar, 0.5% ~ 1% edible soybean oil, 0.2% ~ 0.5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.1% ~ 0.5% flavoring essence, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, surplus is water, described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder,

(2), quiet salting down: quiet the salting down of mud filling that step (1) is made, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 8h;

(3), filling: the mud filling after quiet salting down is filling;

(4), mud filling filling after color development, dry and baking in Fumigator: the temperature of color development is controlled at 55 ℃, time is 20min, dry after color development, dry temperature is controlled at 65 ℃, time is 35 min, after dry, toast, the temperature of baking is controlled at 90 ℃, and baking time is 30 min;

(5), undercarriage, packing and sterilization after baking.

Preparation method of the present invention has removed the boiling step in traditional ham preparation technology, can effectively avoid the loss of nutritional labeling in ham.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail.

Embodiment 1

First prepare burden, getting following raw material stirs and makes mud filling, each raw material and content (percentage by weight) are as follows: 60% 2# pork, 1.3% salt, 0.5% white granulated sugar, 0.5% edible soybean oil, 0.2% five-spice powder, 0.5% carragheen, 0.5% sodium glutamate, 0.2% sodium phosphate trimer, 2% sodium lactate, 0.1% flavoring essence, 0.08% D-araboascorbic acid sodium, 0.005% Monascus color, 0.002% temptation is red, 0.01% natrium nitrosum, surplus is water, described five-spice powder is tsaoko powder, cassia bark, cloves, the mixture of star aniseed powder and zanthoxylum powder, then quiet salting down, by quiet the salting down of mud filling making, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 8h, afterwards that the mud filling after quiet salting down is filling, color development, dry and baking in Fumigator after mud filling is filling: the temperature of color development is controlled at 55 ℃, and the time is 20min, dry after color development, dry temperature is controlled at 65 ℃, and the time is 35 min, dry baking afterwards, the temperature of baking is controlled at 90 ℃, and baking time is 30 min, undercarriage, packing and sterilization after baking.

Embodiment 2

The processing step of the present embodiment preparation health care ham is identical with embodiment 1, is only content (percentage by weight) difference of each raw material components.

First prepare burden, getting following raw material stirs and makes mud filling, each raw material and content (percentage by weight) are as follows: 65% 2# pork, 1.4% salt, 0.7% white granulated sugar, 0.8% edible soybean oil, 0.3% five-spice powder, 0.9% carragheen, 0.6% sodium glutamate, 0.4% sodium phosphate trimer, 2.3% sodium lactate, 0.3% flavoring essence, 0.1% D-araboascorbic acid sodium, 0.01% Monascus color, 0.023% temptation is red, 0.012% natrium nitrosum, surplus is water, described five-spice powder is tsaoko powder, cassia bark, cloves, the mixture of star aniseed powder and zanthoxylum powder, then quiet salting down, by quiet the salting down of mud filling making, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 8h, afterwards that the mud filling after quiet salting down is filling, color development, dry and baking in Fumigator after mud filling is filling: the temperature of color development is controlled at 55 ℃, and the time is 20min, dry after color development, dry temperature is controlled at 65 ℃, and the time is 35 min, dry baking afterwards, the temperature of baking is controlled at 90 ℃, and baking time is 30 min, undercarriage, packing and sterilization after baking.

Embodiment 3

The processing step of the present embodiment preparation health care ham is identical with embodiment 2 with embodiment 1, is only content (percentage by weight) difference of each raw material components.

First prepare burden, getting following raw material stirs and makes mud filling, each raw material and content (percentage by weight) are as follows: 70% 2# pork, 1.5% salt, 1% white granulated sugar, 1% edible soybean oil, 0.5% five-spice powder, 1.3% carragheen, 0.7% sodium glutamate, 0.5% sodium phosphate trimer, 2.5% sodium lactate, 0.5% flavoring essence, 0.12% D-araboascorbic acid sodium, 0.015% Monascus color, 0.025% temptation is red, 0.015% natrium nitrosum, surplus is water, described five-spice powder is tsaoko powder, cassia bark, cloves, the mixture of star aniseed powder and zanthoxylum powder, then quiet salting down, by quiet the salting down of mud filling making, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 8h, afterwards that the mud filling after quiet salting down is filling, color development, dry and baking in Fumigator after mud filling is filling: the temperature of color development is controlled at 55 ℃, and the time is 20min, dry after color development, dry temperature is controlled at 65 ℃, and the time is 35 min, dry baking afterwards, the temperature of baking is controlled at 90 ℃, and baking time is 30 min, undercarriage, packing and sterilization after baking.

Claims

One kind health care ham, its component and content (percetage by weight) are: 60% ~ 70% 2# pork, 1.3% ~ 1.5% salt, 0.5% ~ 1% white granulated sugar, 0.5% ~ 1% edible soybean oil, 0.2% ~ 0.5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.1% ~ 0.5% flavoring essence, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, and surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder.
2. a method of preparing the ham that keeps healthy described in claim 1, comprises the following steps:

(1), batching: get following raw material and stir and make mud filling, each raw material and content (percentage by weight) are as follows: 60% ~ 70% 2# pork, 1.3% ~ 1.5% salt, 0.5% ~ 1% white granulated sugar, 0.5% ~ 1% edible soybean oil, 0.2% ~ 0.5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.1% ~ 0.5% flavoring essence, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, surplus is water, described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder,

(2), quiet salting down: quiet the salting down of mud filling that step (1) is made, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 8h;

(3), filling: the mud filling after quiet salting down is filling;

(4), mud filling filling after color development, dry and baking in Fumigator: the temperature of color development is controlled at 55 ℃, time is 20min, dry after color development, dry temperature is controlled at 65 ℃, time is 35 min, after dry, toast, the temperature of baking is controlled at 90 ℃, and baking time is 30 min;

(5), undercarriage, packing and sterilization after baking.