CN103843869A - Method for antioxidant preservation of packaged ham - Google Patents
Method for antioxidant preservation of packaged ham Download PDFInfo
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- CN103843869A CN103843869A CN201410091471.8A CN201410091471A CN103843869A CN 103843869 A CN103843869 A CN 103843869A CN 201410091471 A CN201410091471 A CN 201410091471A CN 103843869 A CN103843869 A CN 103843869A
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Abstract
The invention discloses a method for antioxidant preservation of a packaged ham. The method comprises the following steps: firstly, carrying out a high-temperature fire burning process on the harm, directly carrying out the following treatment on the burnt ham, or firstly cutting the burnt hams, and carrying out the following treatment on the obtained ham blocks: (1) mixing vegetable oil with lard oil according to the weight ratio of (6-1):1, so as to obtain mixed grease; (2) adding an antioxidant to the mixed grease, and evenly mixing to obtain smearing grease, wherein the weight ratio of the antioxidant to the mixed grease is (1-8):1,000; and (3) evenly smearing the smearing grease on the surface of the burnt ham or the ham blocks, and timely packaging in vacuum after smearing is ended, wherein the antioxidant is at least one of ascorbyl palmitate, vitamin E and tertiary butylhydroquinone (TBHQ). By adopting the method disclosed by the invention, excessive oxidation of the product can be effectively controlled.
Description
Technical field
The invention belongs to packaging for foodstuff field, the especially oxidation resistanct fresh-keeping packing method of pickle cured meat product, the specifically a kind of fresh-keeping method of packing ham antioxygen.
Background technology
Chinese ham is Traditional Chinese Meat Products, white with the red fat of flesh, yellowish pink bright-coloured, give off a strong fragrance, delicious in taste, look good, smell good and taste good and well-known.Chinese ham, through pickling for a long time, after air-dry, fermentation, comes into the market, and a very large product, through over-segmentation stripping and slicing vacuum packaging, offers consumer with the form of inner wrapping.In storage and the process of selling, the oxidation of grease, becomes sour ham, occurs rancidity, yellowish pink obfuscation, and show condition flavescence, greatly affects local flavor and the color and luster of ham, reduces its commodity value.Therefore, effectively control the problem of oxidation of packing ham, be the problem that the sector is very paid close attention to always.The oxidation control of vacuum packaging centering type ham has certain effect, but not yet produces a desired effect, and domestic a lot of scholars apply antioxidant packing ham has been carried out to anti-oxidant research, and result shows also certain effect, but the operability of practical application is not strong.The color of ham and local flavor are its important organoleptic indicators, and antioxidant choice and application must be considered the feature of antioxidant itself, and the use of antioxidant can not bring adverse effect to the sense organ of ham.
The patent No. is fire that 201010113429.3 invention " a kind of fire of ham processing burn technology " the discloses a kind of ham processing technology of burning, the fire of this ham processing technology of burning is divided into new leg fire burn two kinds of the processing technologys of processing technology and old leg fire of burning, it is characterized in that new leg or old leg to repair after dry cutter shaping, at surface of ham grease, then adopt the bright utensil jet flames of fire, carry out calcination in short-term, to remove fast the dirt of surface of ham.The ham that adopts above-mentioned PROCESS FOR TREATMENT to cross, can not only effectively reduce microorganism total amount, front three ammonia nitrogen, nitrite and peroxide content in product, extend the shelf life, meanwhile, shorten the production cycle, enhanced productivity, save water resource, save the problem of a large amount of cleanings sewage disposal and discharge, can bring considerable economic benefit to enterprise, there is again good social benefit.But this processing method still fails effectively to solve the problem of oxidation of packing ham.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of good fresh-keeping method of packing ham antioxygen of antioxidant effect.
In order to solve the problems of the technologies described above, the invention provides a kind of fresh-keeping method of packing ham antioxygen, first ham is carried out to the bright PROCESS FOR TREATMENT of high temp fire, after fire is burnt, ham is directly handled as follows; Or after first fire being burnt, ham cuts, and the ham piece of gained is handled as follows:
1), vegetable oil is mixed according to the weight ratio of 6～1:1 with lard, obtain compound lard;
2), in compound lard, add antioxidant, after evenly mixing, obtain apply grease; The weight ratio of described antioxidant and compound lard is 1～8:1000;
3), apply grease is evenly spread upon to the surface of the bright rear ham of fire or ham piece; (rapidly) vacuum packaging in time after smearing.
Remarks explanation: the high temp fire of the present invention PROCESS FOR TREATMENT of burning, the invention " a kind of bright technology of fire of ham processing " that to be according to the patent No. be 201010113429.3 is processed.
Improvement as the fresh-keeping method of packing ham antioxygen of the present invention:
In the time being ham piece, the ham piece of every 300 grams uses apply grease 1.5～2.2g(to be preferably 2g);
In the time being the bright rear ham of fire, after the fire of every 3 kilograms burns, ham uses 8～10 grams of apply greases.
As the fresh-keeping further improvements in methods of packing ham antioxygen of the present invention:
Described antioxidant is ascorbyl palmitate, vitamin E, TBHQ(ditert-butylhydro quinone) at least one.
As the fresh-keeping further improvements in methods of packing ham antioxygen of the present invention: described antioxidant is obtained by mixing according to the mass ratio of 1:1 by ascorbyl palmitate and vitamin E.
As the fresh-keeping further improvements in methods of packing ham antioxygen of the present invention: vegetable oil evenly mixes by the weight ratio of 1:1 with lard, obtains compound lard; The weight ratio of described antioxidant and compound lard is 5:1000.
As the fresh-keeping further improvements in methods of packing ham antioxygen of the present invention: in the time being ham piece, the ham piece of every 300 grams uses apply grease 2g.
In the present invention, selected antioxidant AP, TBHQ, VE is the tasteless antioxidant of white;
The present invention has adopted antioxidant and vacuum-packed synergy, thereby effectively controls stripping and slicing ham and the whole leg vacuum packaging technique of grease over oxidation afterwards.Specifically, the present invention is a kind of fresh-keeping method of packing ham antioxygen of the oil solution tunicle final vacuum packaging that adopts composite antioxidant.
The present invention, on the basis of the technology of burning in conjunction with existing high-temperature instantaneous fire, further improves the antioxygen preservation method of packing ham, acts synergistically, thereby effectively control the over oxidation of product by multi-method.
Detailed description of the invention
Embodiment 1
1, test method
Vegetable oil is evenly mixed by the weight ratio of 1:1 with lard, obtain compound lard; Antioxidant is added in compound lard by the addition described in table 1, after evenly mixing, obtain apply grease.
The interpolation list of antioxidant in table 1 apply grease
| Antioxidant kind | The addition of antioxidant in apply grease is (heavy |
| ? | Amount %) |
| Blank | 0 |
| AP | 0.5 |
| VE | 0.5 |
| TBHQ | 0.5 |
| AP+VE(1:1) | 0.5 |
Remarks explanation: in apply grease, the addition of antioxidant (% by weight) represents: the weight ratio of antioxidant and compound lard (%) in apply grease.
First ham is carried out to the bright PROCESS FOR TREATMENT of high temp fire (invention " a kind of bright technology of fire of ham processing " that is 201010113429.3 according to the patent No.), after then fire being burnt, ham cuts into piece (300 grams), and the ham piece of gained is handled as follows:
Apply grease is evenly spread upon to the surface of stripping and slicing ham (, ham piece); The apply grease that each ham piece adapted is 2 grams; After smearing, then vacuum packaging (vacuum packaging is conventional manner of packing) rapidly.
Detect initial peroxide value and the chromatic value of stripping and slicing.
25 DEG C of room temperature storages of stripping and slicing ham after packaging are measured ham muscle and subcutaneous fat oxidation index peroxide value (POV) and aberration after 6 months.
The detection method of peroxide value (POV): in GB/T5009.37-2003, the method for peroxide value detects.
The detection method of aberration: by colour difference meter, detect with Lab form.Lab color space is color-opposition space, the CIE XYZ color space coordinates based on non-linear compression, and with dimension, L represents brightness, a and b represent color opposition dimension.L represents brightness; A represents red number of degrees value, and a* shows that more greatly color is redder; B represents yellow degree, and b* shows that more greatly color is more yellow.
Organoleptic indicator's detection method: the organoleptic indicator's assessment method in GB/T10004-2008 detects.
2, result of the test:
1), stripping and slicing ham initial state testing result: peroxide value: 0.02%, muscle red scale value a* is 14.31, subcutaneous fat yellow value degree b* is 7.37.
2). after 6 months 25 DEG C of normal temperature storages, stripping and slicing ham muscle analysis result is as follows:
Table 2 stripping and slicing ham muscle analysis result
In table, interpretation of result is known: the muscle red scale value a* of each group of sample of process antioxidant oil solution tunicle is significantly higher than processed conventionally blank group, illustrate and adopt the fresh-keeping method of packing ham antioxygen of the present invention, kept preferably the original color and luster of ham muscle.
3), after 6 months 25 DEG C of normal temperature storages, under stripping and slicing lader beetle, fat analysis result is as follows:
Fat analysis result under table 3, stripping and slicing lader beetle
In table, interpretation of result is known: the peroxide value of each group of sample of process antioxidant oil solution tunicle, all lower than national standard 0.25g/100g, has obvious reduction compared with processed conventionally blank group; The subcutaneous fat yellow value degree table table b* of the sample of processing through this inventive method significantly lower than processed conventionally blank group, illustrates and adopts the fresh-keeping method of this packing ham antioxygen, better delayed the flavescence of ham subcutaneous fat.
Better from above-mentioned data: AP+VE (1:1) antioxidant effect.
Remarks explanation: judge the degree of antioxidant effect, Main Basis " peroxide value (%) ", and " muscle red scale value a*, subcutaneous fat yellow value degree b* " these 2 values are appearance index, belong to auxiliary judgment standard.
4), after 6 months 25 DEG C of normal temperature storages, ham organoleptic indicator result:
Table 4
| Antioxidant kind | Organoleptic indicator |
| Blank | Color of the leather is buff, and it is coffee-like that flesh noodles is, slightly ham fragrance, subcutaneous fat flavescence |
| AP | Color of the leather is brown color, and flesh noodles is maroon, has the peculiar fragrance of ham, slightly variable color of subcutaneous fat |
| VE | Color of the leather is brown color, and flesh noodles is maroon, has the peculiar fragrance of ham, and subcutaneous fat is faint yellow |
| TBHQ | Color of the leather is brown color, and flesh noodles is maroon, has the peculiar fragrance of ham, and subcutaneous fat is faint yellow |
| AP+VE(1:1) | Color of the leather is brown color, and flesh noodles is maroon, has the peculiar fragrance of ham, slightly flavescence of subcutaneous fat |
In sum: the peroxide value (POV) of the stripping and slicing ham muscle of employing the inventive method gained is all lower than national limit standard 0.25g/100g, the POV of experimental group is significantly lower than conventional vacuum packing product, test group a* is significantly higher than blank group, muscle colourity is redder, test group subcutaneous fat b* is lower than blank group, illustrate and adopt the present invention, in ham, lipid oxidation degree is lower, has kept preferably the original color and luster of ham muscle.Operating process simultaneously and enterprise's original operating procedure process matching, easy to implement.
Comparative example 1
Selection is big or small, form is basically identical and initial peroxide value is 0.02% ham piece (300 grams), only the antioxidant in embodiment 1 is made into following content (as described in Table 5), and all the other are equal to embodiment 1, carry out contrast test.Acquired results is as shown in table 5.
The interpolation list ratio determination of POV result of antioxidant in table 5, apply grease (6 months 25 DEG C of normal temperature storages)
Note: in apply grease, the addition of antioxidant is 0.5%(% by weight), and compound lard is that vegetable oil and lard are evenly obtained by mixing by the weight ratio of 1:1.The apply grease of 2 grams of the ham piece adapteds of each 300g.
Comparative example 2:
Selection is big or small, form is basically identical and initial peroxide value is 0.02% ham piece (300 grams), make the ratio of vegetable oil in compound lard and lard into as follows (as shown in table 6), antioxidant is selected AP+VE (1:1), and the addition of antioxidant is still 0.5%; All the other are equal to embodiment 1, carry out contrast test.Result is as shown in table 6.
The ratio of vegetable oil and lard and ham Analyses Methods for Sensory Evaluation Results in table 6, apply grease
Note: the ham piece apply grease consumption of each 300g is 2 grams.
The local flavor of ham is its important quality feature, and table 6 result shows that the ratio of vegetable oil strengthens, and the local flavor of ham is had to impact, and vegetable oil ratio is larger, and peculiar smell sense is heavier; The busy season of ham, temperature was relatively low in the winter time, and lard can condense into white paste at normal temperatures, and in vacuum packaging bag, ham piece has lard to condense, and affects outward appearance and commodity value, and lard ratio is higher, occurred that the situation of condensing is more serious.In embodiment 1, vegetable oil and lard ratio are 1:1, can ensure that local flavor on ham and outward appearance are without impact.
Comparative example 3,
Selection is big or small, form is basically identical and initial peroxide value is 0.02% ham piece (300 grams), makes respectively the addition of the antioxidant in embodiment 1 " 0.5% " into 1.0%, 0.8%, 0.6%, 0.4%, 0.2% addition; Select AP+VE (1:1) for antioxidant compares experiment, all the other and embodiment 1 are together.
The impact (6 month 25 DEG C normal temperature storages) of antioxidant addition on ham oxidation in table 7 apply grease
| Antioxidant addition (%) | Peroxide value (%) |
| 1.0 | 0.07 |
| 0.8 | 0.10 |
| 0.6 | 0.11 |
| 0.4 | 0.16 |
| 0.2 | 0.18 |
| Blank | 0.23 |
Table 7 result shows: along with the increase of antioxidant concentration, oxidation resistant effect is better.But antioxidant allows to use limitation for to be no more than 0.02% in grease.Ham piece fat content is 30% left and right, and in 300 grams of hams, fat content is 90 grams, and the amount of calculating antioxidant in 2 grams of tunicle greases with this can not exceed 18 milligrams (concentration that is equivalent to antioxidant in tunicle grease can not be higher than 0.9%).Therefore from the angle of safety and economic angle apply grease thereof, antioxidant addition is 0.5% to be suitable.
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (6)
1. the fresh-keeping method of packing ham antioxygen, first carries out ham the bright PROCESS FOR TREATMENT of high temp fire, it is characterized in that: after fire is burnt, ham is directly handled as follows; Or after first fire being burnt, ham cuts, and the ham piece of gained is handled as follows:
1), vegetable oil is mixed according to the weight ratio of 6～1:1 with lard, obtain compound lard;
2), in compound lard, add antioxidant, after evenly mixing, obtain apply grease; The weight ratio of described antioxidant and compound lard is 1～8:1000;
3), apply grease is evenly spread upon to the surface of the bright rear ham of fire or ham piece; Vacuum packaging in time after smearing.
2. the fresh-keeping method of packing ham antioxygen according to claim 1, is characterized in that:
In the time being ham piece, the ham piece of every 300 grams uses apply grease 1.5～2.2g;
In the time being the bright rear ham of fire, after the fire of every 3 kilograms burns, ham uses 8～10 grams of apply greases.
3. the fresh-keeping method of packing ham antioxygen according to claim 1 and 2, is characterized in that:
Described antioxidant is at least one in ascorbyl palmitate, vitamin E, TBHQ.
4. the fresh-keeping method of packing ham antioxygen according to claim 3, is characterized in that: described antioxidant is obtained by mixing according to the mass ratio of 1:1 by ascorbyl palmitate and vitamin E.
5. the fresh-keeping method of packing ham antioxygen according to claim 4, is characterized in that: vegetable oil evenly mixes by the weight ratio of 1:1 with lard, obtains compound lard; The weight ratio of described antioxidant and compound lard is 5:1000.
6. the fresh-keeping method of packing ham antioxygen according to claim 5, is characterized in that: when for ham piece, the ham piece of every 300 grams uses apply grease 2g.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410091471.8A CN103843869A (en) | 2014-03-13 | 2014-03-13 | Method for antioxidant preservation of packaged ham |
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| CN201410091471.8A CN103843869A (en) | 2014-03-13 | 2014-03-13 | Method for antioxidant preservation of packaged ham |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125628A (en) * | 2017-05-23 | 2017-09-05 | 贵州杨老奶食品有限公司 | Prevention method for ham pests |
| CN108432866A (en) * | 2018-04-02 | 2018-08-24 | 中国水产科学研究院黄海水产研究所 | A kind of anti-oxidant compositions inhibiting mackerel fat oxidation |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3900575A (en) * | 1974-08-06 | 1975-08-19 | Hygrade Foods Inc | Preparation of coated hams |
| JPS52139753A (en) * | 1976-03-26 | 1977-11-21 | Monsanto Co | Improved preservable meat product |
| CN1879487A (en) * | 2006-04-12 | 2006-12-20 | 赵增 | Soybean sauce prepared ham |
| CN101803629A (en) * | 2010-03-25 | 2010-08-18 | 南京农业大学 | Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode |
| CN101926376A (en) * | 2010-02-25 | 2010-12-29 | 王伟强 | Burning technology for ham processing |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
-
2014
- 2014-03-13 CN CN201410091471.8A patent/CN103843869A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3900575A (en) * | 1974-08-06 | 1975-08-19 | Hygrade Foods Inc | Preparation of coated hams |
| JPS52139753A (en) * | 1976-03-26 | 1977-11-21 | Monsanto Co | Improved preservable meat product |
| CN1879487A (en) * | 2006-04-12 | 2006-12-20 | 赵增 | Soybean sauce prepared ham |
| CN101926376A (en) * | 2010-02-25 | 2010-12-29 | 王伟强 | Burning technology for ham processing |
| CN101803629A (en) * | 2010-03-25 | 2010-08-18 | 南京农业大学 | Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125628A (en) * | 2017-05-23 | 2017-09-05 | 贵州杨老奶食品有限公司 | Prevention method for ham pests |
| CN108432866A (en) * | 2018-04-02 | 2018-08-24 | 中国水产科学研究院黄海水产研究所 | A kind of anti-oxidant compositions inhibiting mackerel fat oxidation |
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Application publication date: 20140611 |