CN103689655A - Method for processing western ham - Google Patents
Method for processing western ham Download PDFInfo
- Publication number
- CN103689655A CN103689655A CN201310678720.9A CN201310678720A CN103689655A CN 103689655 A CN103689655 A CN 103689655A CN 201310678720 A CN201310678720 A CN 201310678720A CN 103689655 A CN103689655 A CN 103689655A
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- CN
- China
- Prior art keywords
- meat
- processing
- temperature
- ham
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 210000000003 hoof Anatomy 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 210000001519 tissue Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001627955 Tetraodon lineatus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing a western ham, and belongs to the field of meat product processing. The method is characterized by comprising steps of selecting and processing raw materials, softening meat, pickling, kneading, arranging into a die, steaming and boiling, and cooling. The method has the beneficial effect that the western ham prepared by adopting the method is relatively rich in nutrition, invigorates the spleen, stimulates the appetite, produces saliva and nourishes blood.
Description
Technical field
The present invention relates to a kind of processing method of meat products, especially relate to a kind of processing method of Western-style ham.
Background technology
Pork has another name called globefish meat, is the meat of one of Some Livestock, porcine animals man pig.Its property sweet-salty is flat, contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill the deficiency of blood, yellow thin person, all available product of making nutritious tonifying of winning of face.Pork is one of animal food important on people's dining table.Because pork fiber is comparatively soft, connective tissue is less, contains fat between more flesh in musculature, and therefore, after cooking processing, meat flavour is delicious especially.
Pork is nutritious, but is difficult for storage, and it is edible that people are directly used in processing prepared food conventionally, can give its distinctive local flavor.Pork is pickled and is processed into ham, can improve its keeping property and economic worth.
Summary of the invention
The object of the invention is to solve the problem that fresh pork is difficult for storage, the processing method of a kind of nutritious, unique flavor, long keeping Western-style ham is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for Western-style ham, is characterized in that: adopt the softening of the selection of raw material and processing, meat, pickle, tumbling, dress mould, boiling, cooling processing process, concrete operation step is as follows:
(1) selection of raw material and processing: select freshly, lean, the pork that lean meat is many, rejects muscle, film, tendon, bone, is cut into strip, cooling stand-by after cleaning;
(2) meat is softening: with hobboing cutter type tenderizing machine, meat is punctured, destroy manadesma and knot hoof tissue, carry out the softening of meat;
(3) pickle: adopt the salt water injection method of pickling to pickle, salt solution injection volume be meat heavy 20% ~ 45%, salting period is 16 ~ 24 hours, temperature is 5 ~ 10 ℃;
(4) tumbling: controlling tumbler rotating speed is 500 ~ 800 beats/min, and temperature is 5 ~ 6 ℃, time 5-10 minute;
(5) dress mould: the molded moulding mixture packing that adopts stainless steel material to make, the spring on die cap is internally exerted pressure, and makes its quality consolidation;
(6) boiling: be together placed in hot water storgae together with ham film and heat, make ham central temperature reach 68 ~ 72 ℃, the heat time depends on boiling temperature and product quality, 0.5 ~ 1.5 hour/kilogram;
(7) cooling: first adopt cold water cooling, just send in 0 ℃ of freezer when temperature is down to 38 ~ 40 ℃, keeping 12 ~ 15 hours can die sinking packing.
Beneficial effect: the invention provides a kind of Western-style ham product, and nutrition is abundanter, spleen benefiting and stimulating the appetite, production of sperm benefit blood.
The specific embodiment
embodiment 1:
A processing method for Western-style ham, concrete operation step is as follows:
(1) selection of raw material and processing: select freshly, lean, the beef that lean meat is many, rejects muscle, film, tendon, bone, is cut into strip, cooling stand-by after cleaning;
(2) meat is softening: with spininess type tenderizing machine, meat is punctured, destroy manadesma and knot hoof tissue, carry out the softening of meat;
(3) pickle: adopt the salt water injection method of pickling to pickle, salt solution injection volume be meat heavy 30%, salting period is 16 ~ 24 hours, temperature is 5 ~ 10 ℃;
(4) tumbling: controlling tumbler rotating speed is 500 ~ 800 beats/min, and temperature is 5 ~ 6 ℃, time 5-10 minute;
(5) dress mould: the molded moulding mixture packing that adopts stainless steel material to make, the spring on die cap is internally exerted pressure, and makes its quality consolidation;
(6) boiling: be together placed in hot water storgae together with ham film and heat, make ham central temperature reach 68 ~ 72 ℃, the heat time depends on boiling temperature and product quality, 1 hour/kilogram;
(7) cooling: first adopt cold water cooling, just send in 0 ℃ of freezer when temperature is down to 38 ~ 40 ℃, keeping 12 ~ 15 hours can die sinking packing.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for Western-style ham, is characterized in that: adopt the softening of the selection of raw material and processing, meat, pickle, tumbling, dress mould, boiling, cooling processing process, concrete operation step is as follows:
(1) selection of raw material and processing: select freshly, lean, the pork that lean meat is many, rejects muscle, film, tendon, bone, is cut into strip, cooling stand-by after cleaning;
(2) meat is softening: with hobboing cutter type tenderizing machine, meat is punctured, destroy manadesma and knot hoof tissue, carry out the softening of meat;
(3) pickle: adopt the salt water injection method of pickling to pickle, salt solution injection volume be meat heavy 20% ~ 45%, salting period is 16 ~ 24 hours, temperature is 5 ~ 10 ℃;
(4) tumbling: controlling tumbler rotating speed is 500 ~ 800 beats/min, and temperature is 5 ~ 6 ℃, 5 ~ 10 minutes time;
(5) dress mould: the molded moulding mixture packing that adopts stainless steel material to make, the spring on die cap is internally exerted pressure, and makes its quality consolidation;
(6) boiling: be together placed in hot water storgae together with ham film and heat, make ham central temperature reach 68 ~ 72 ℃, the heat time depends on boiling temperature and product quality, 0.5 ~ 1.5 hour/kilogram;
(7) cooling: first adopt cold water cooling, just send in 0 ℃ of freezer when temperature is down to 38 ~ 40 ℃, keeping 12 ~ 15 hours can die sinking packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678720.9A CN103689655A (en) | 2013-12-14 | 2013-12-14 | Method for processing western ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678720.9A CN103689655A (en) | 2013-12-14 | 2013-12-14 | Method for processing western ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689655A true CN103689655A (en) | 2014-04-02 |
Family
ID=50351443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310678720.9A Pending CN103689655A (en) | 2013-12-14 | 2013-12-14 | Method for processing western ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689655A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932213A (en) * | 2014-04-23 | 2014-07-23 | 天津市永旺食品有限公司 | Starch-free ham |
| CN105249265A (en) * | 2015-09-21 | 2016-01-20 | 合肥栖巢食品有限公司 | Making method of Brazil barbecue |
| CN106616487A (en) * | 2017-01-10 | 2017-05-10 | 南京晓庄学院 | Low-temperature sandwich ham processing method |
| CN107455687A (en) * | 2017-06-21 | 2017-12-12 | 江山汇啦啦食品有限公司 | A kind of nutritious Western-style ham and preparation method thereof |
| CN111493289A (en) * | 2019-01-31 | 2020-08-07 | 郑州轻工业学院 | Processing method of low-salt western ham |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105828A (en) * | 1994-11-17 | 1995-08-02 | 李皓景 | Western ham and preparation method thereof |
| CN102125269A (en) * | 2010-01-13 | 2011-07-20 | 天津科技大学 | Method for producing low-temperature and low-salt ham by utilizing ultrahigh pressure |
| 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 |
-
2013
- 2013-12-14 CN CN201310678720.9A patent/CN103689655A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105828A (en) * | 1994-11-17 | 1995-08-02 | 李皓景 | Western ham and preparation method thereof |
| CN102125269A (en) * | 2010-01-13 | 2011-07-20 | 天津科技大学 | Method for producing low-temperature and low-salt ham by utilizing ultrahigh pressure |
| 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 |
Non-Patent Citations (6)
| Title |
|---|
| 司俊玲: "西式盐水火腿的加工工艺研究", 《肉类工业》 * |
| 孙建全: "西式火腿加工技术", 《中小企业科技》 * |
| 李良明: "西式火腿滚揉加工方式的研究", 《四川畜牧兽医》 * |
| 杨勇胜，彭增起: "滚揉和腌制液对西式火腿品质的影响", 《肉类研究》 * |
| 董寅初: "国外西式火腿加工", 《肉类工业》 * |
| 车建桢，王永辉: "西式火腿的加工", 《大众标准化》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932213A (en) * | 2014-04-23 | 2014-07-23 | 天津市永旺食品有限公司 | Starch-free ham |
| CN105249265A (en) * | 2015-09-21 | 2016-01-20 | 合肥栖巢食品有限公司 | Making method of Brazil barbecue |
| CN106616487A (en) * | 2017-01-10 | 2017-05-10 | 南京晓庄学院 | Low-temperature sandwich ham processing method |
| CN107455687A (en) * | 2017-06-21 | 2017-12-12 | 江山汇啦啦食品有限公司 | A kind of nutritious Western-style ham and preparation method thereof |
| CN111493289A (en) * | 2019-01-31 | 2020-08-07 | 郑州轻工业学院 | Processing method of low-salt western ham |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140402 |