CN104824687A - Preparation method for low-salt preserved meat - Google Patents
Preparation method for low-salt preserved meat Download PDFInfo
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- CN104824687A CN104824687A CN201510184262.2A CN201510184262A CN104824687A CN 104824687 A CN104824687 A CN 104824687A CN 201510184262 A CN201510184262 A CN 201510184262A CN 104824687 A CN104824687 A CN 104824687A
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Abstract
The present invention discloses a preparation method for low-salt preserved meat. A meat strip is immersed in the clean water at 25-35 DEG C to be rinsed for 1 -2 minutes, and then the water is drained off. The drained meat strip and a curing agent are mixed up and rubbed in the mass ratio thereof to be 10:(1-3), and then the mixture is stacked up layer by layer in a curing tank. After the mixture is cured for 2-3d in the curing tank, the mixture is turned over and then is taken out of the tank after being cured for another 2-3d. The curing temperature of the mixture is kept 2-6 DEG C. in the clean water, oil stains and foreign materials on the surface of the mixture are cleaned and then the water is dried in the air. The mixture is placed in a baking oven at 45-55 DEG C for 4-5h to be heated up at 60 DEG C, and then is taken out of the baking oven after being thermally insulated for 24-32h. After that, the mixture is wrapped by a vacuum package, so that the low-salt preserved meat is well prepared. Finally, the salt content of the product is about 2%, and is reduced by about 50% compared with the conventional process. Meanwhile, the process cycle of the product is shortened to be one week and the shelf-life thereof is longer than three months at the normal temperature. The entire preparation process is economical, simple and efficient. Not only the flavor of the traditional food is reserved, but also the threat of the preserved meat to the health of human bodies is relieved.
Description
Technical field
The present invention relates to field of meat product processing, be specifically related to a kind of preparation method of low salt preserved ham.
Background technology
Bacon is that south China tradition salts down food, because of its unique flavor, cured aromatic strongly fragrant, and bright in colour, the shelf-life is longer, and is loved by the people, and the consumption figure in area, Jingmen is also very considerable.The various spices added in its process impart the different local flavor of bacon, and define bacon feature alone: bright and lustrous, epidermis is golden yellow glossy, and lean meat is bright-coloured rose-red, and show condition is transparent or milky white, and cured perfumed ribbon is salty, and spicy fresh perfume (or spice), cured meat and fish are mellow.
Need to add a large amount of salt guarantees in the process of tradition bacon and putrid and deteriorated phenomenon can not occur, general salt adding is about 8%.Product is made to have longer storage period at normal temperatures, the over-salty and dry, hard of product.Salt is flavouring important in daily life, but it is too much to eat salt, and easily produce the delay of sodium, the prolonged stay of sodium, can cause kidney trouble and high blood pressure.World Health Organization suggestion adult takes in salinity and should be no more than 6g every day, and European countries per capita edible salt intake be 8 ~ 13g/d, China per capita edible salt intake has reached 12g/d, more than the twice for World Health Organization's recommended value.Therefore, the addition reducing salt in traditional bacon will become the emphasis of traditional this traditional food of bacon of following exploitation.
Because sylvite, calcium salt etc. are similar to the physico-chemical property of sodium chloride, be that at present research adopts maximum approach using non-sodium salt class Substitute For Partial sodium chloride as common salt substitute.The NaCl that Alino etc. replace in the ham of traditional handicraft processing by KCl, CaCl2 and MgCl2 part, found that, the salt content after the infiltration of common salt substitute affects significantly and kills in curing process and water activity.
Summary of the invention
The object of the invention is the preparation method providing a kind of low salt preserved ham, reduces the salt content of final products, not only remained traditional properties, but also met health diet, and the words that the shelf-life compares with traditional handicraft is longer.
The preparation method of low salt preserved ham, comprises the following steps:
1) cutlet is soaked in rinsing 1-2min in the clear water of 25-35 DEG C, then drains away the water;
2) cutlet after draining and curing agent 10:(1-3 is in mass ratio got) mix rubbing, then overlay layer by layer and pickle in cylinder; Curing agent is according to following parts by weight mix: salt 20-30, white sugar 15-25, potassium lactate 40-60, composite phosphate 2-4, sodium isoascorbate 0.8-1.2, Chinese prickly ash 5-15, capsicum 5-15, natrium nitrosum 0.08-0.12;
3) turn over cylinder after pickling 2 ~ 3d, the cutlet in cylinder from top to bottom, forward to successively in another cylinder, after the 2 ~ 3d that salts down again after turning over cylinder, go out cylinder, pickle temperature and control at 2-6 DEG C;
4) in 25-35 DEG C of clear water, clean bacon surface and oil contaminant and foreign material after going out cylinder, dry moisture;
5) put into 45-55 DEG C of baking oven after drying, be warming up to 60 DEG C after 4-5h, insulation 24-32h gets final product outlet, and vacuum packaging obtains low salt preserved ham.
By such scheme, described curing agent is according to following parts by weight mix: salt 25, white sugar 20, potassium lactate 50, composite phosphate 3, sodium isoascorbate 1, Chinese prickly ash 10, capsicum 10, natrium nitrosum 0.1.
By such scheme, described cutlet pretreatment grow up 35 ~ 40cm, wide 2 ~ 4cm, thick 1 ~ 1.5cm, weigh 0.20 ~ 0.25kg.
By such scheme, to overlay when pickling cylinder most last layer flesh noodles layer by layer downward, surface upwards.
By such scheme, step 5) in gained low salt preserved ham moisture control at 33wt%-35wt%.
Beneficial effect of the present invention:
Final products salt content is about 2%, and about the traditional handicraft that compares drop by half, process cycle shortens to one week, and local flavor is close, more than three months normal temperature lower shelf-life, whole process economics, simple, effectively, both remain the local flavor of traditional food, again reduce dangers to health.
Detailed description of the invention
Following examples explain technical scheme of the present invention further, but not as limiting the scope of the invention.
The preparation process of low salt preserved ham of the present invention is as follows:
The selection of low salt preserved ham raw material: it is qualified to select through sanitary inspection, removes the belt leather streaky pork of flank without scar.The streaky pork meat of screening is tender, the girth of a garment is well arranged, and experiment proves that too fertilizer is then greasy, and too thin then final products dry up, and affect sense organ and mouthfeel.
Get the cutlet after draining and curing agent 10:(1-3 in mass ratio) mix rubbing, then overlay layer by layer and pickle in cylinder; Curing agent is according to following parts by weight mix: salt 20-30, white sugar 15-25, potassium lactate 40-60, composite phosphate 2-4, sodium isoascorbate 0.8-1.2, Chinese prickly ash 5-15, capsicum 5-15, natrium nitrosum 0.08-0.12.First white salt, white sugar, natrium nitrosum are poured into and pickled in cylinder, then with cooking wine, potassium lactate, abundant hybrid solid cure (batching such as Chinese prickly ash, capsicum is dried and pulverizes as fine-powdered) and liquid flavouring, make it to mix thoroughly, form compound low salt curing agent.
The pretreatment of raw material: be cut into rectangle cutlet, cutlet long 35 ~ 40cm, wide 2 ~ 4cm, thick 1 ~ 1.5cm, weighs 0.20 ~ 0.25kg, and the cutlet after slitting can be soaked in rinsing 1 ~ 2min in the clear water of about 30 DEG C, then drains away the water.
Pickling of meat: the curing agent rubbing 1) got cutlet He mix, wipes cutlet surface is suitably more, treats that curing agent is absorbed fully, being overlayed vis-a-vis from level to level by cutlet pickles in cylinder, most last layer flesh noodles is downward, and upwards, remaining batching can be spread in the top layer of cutlet to surface.2) pickle 2 ~ 3d to carry out turning over cylinder, namely the cutlet in cylinder from top to bottom, forward to successively in another cylinder, salt down after turning over cylinder 2 ~ 3d again, and in order to prevent raw meat putrid and deteriorated, products quality guarantee, pickles temperature and preferably control at 4 DEG C.
Rinsing: with cleek pork skin sling after going out cylinder or put on cotton rope and swing cleaning removing oil slick, foreign material are being housed in the clean clear water of about 30 DEG C, object makes salinity inside and outside pork skin as far as possible evenly, prevent from hindering color and luster attractive in appearance at product surface generation hickie (salt efflorescence) and some.
Butcher's meat drains: the meat after having pickled is taken out the place resting ventilation and dries moisture.
The baking of meat: cutlet is put into baking oven, during beginning, oven temperature rests in about 50 DEG C, heats up gradually after 4 ~ 5h, but the highlyest do not exceed 60 DEG C, in order to avoid burned stream is oily, affect quality, 60 DEG C of dry 28h of baking, see in baking that pork skin shows slightly yellow, namely need to stir, make heating surface uniformity, treat that pork skin is stiff, lean meat is cerise, and fat meat is clear to milky, to moisture 33%-~ 35%.
Cooling, packaging: the cutlet after baking is not stacking after going out drying room, by its hanging in ventilating and cooling place, until hot gas in meat disperse drop to room temperature after be finished product, and adopt vacuum packaging.
Embodiment 1
1) cutlet is soaked in rinsing 2min in the clear water of 25 DEG C, then drains away the water;
2) get the cutlet after draining and curing agent 10:1-3 mixing rubbing in mass ratio, then overlay layer by layer and pickle in cylinder; Curing agent is according to following parts by weight mix: salt 20, white sugar 25, potassium lactate 40, composite phosphate 2, sodium isoascorbate 1.2, Chinese prickly ash 5, capsicum 15, natrium nitrosum 0.08;
3) turn over cylinder after pickling 2d, the cutlet in cylinder from top to bottom, forward to successively in another cylinder, after the 3d that salts down again after turning over cylinder, go out cylinder, pickle temperature and control at 2 DEG C;
4) in 25 DEG C of clear water, clean bacon surface and oil contaminant and foreign material after going out cylinder, dry moisture;
5) put into 45 DEG C of baking ovens after drying, be warming up to 60 DEG C after 5h, insulation 32h gets final product outlet, and vacuum packaging obtains low salt preserved ham.
Embodiment 2
1) cutlet is soaked in rinsing 1min in the clear water of 35 DEG C, then drains away the water;
2) get the cutlet after draining and curing agent 10:3 mixing rubbing in mass ratio, then overlay layer by layer and pickle in cylinder; Curing agent is according to following parts by weight mix: salt 30, white sugar 15, potassium lactate 60, composite phosphate 4, sodium isoascorbate 0.8, Chinese prickly ash 15, capsicum 5, natrium nitrosum 0.12;
3) turn over cylinder after pickling 3d, the cutlet in cylinder from top to bottom, forward to successively in another cylinder, after the 2d that salts down again after turning over cylinder, go out cylinder, pickle temperature and control at 6 DEG C;
4) in 35 DEG C of clear water, clean bacon surface and oil contaminant and foreign material after going out cylinder, dry moisture;
5) put into 55 DEG C of baking ovens after drying, be warming up to 60 DEG C after 4h, insulation 32h gets final product outlet, and vacuum packaging obtains low salt preserved ham.
Embodiment 3
1) cutlet is soaked in rinsing 1.5min in the clear water of 30 DEG C, then drains away the water;
2) get the cutlet after draining and curing agent 10:1.5 mixing rubbing in mass ratio, then overlay layer by layer and pickle in cylinder; Curing agent is according to following parts by weight mix: salt 25, white sugar 20, potassium lactate 50, composite phosphate 3, sodium isoascorbate 1, Chinese prickly ash 10, capsicum 10, natrium nitrosum 0.1;
3) turn over cylinder after pickling 3d, the cutlet in cylinder from top to bottom, forward to successively in another cylinder, after the 3d that salts down again after turning over cylinder, go out cylinder, pickle temperature and control at 4 DEG C;
4) in 30 DEG C of clear water, clean bacon surface and oil contaminant and foreign material after going out cylinder, dry moisture;
5) put into 50 DEG C of baking ovens after drying, be warming up to 60 DEG C after 4.5h, insulation 30h gets final product outlet, and vacuum packaging obtains low salt preserved ham.
Claims (5)
1. the preparation method of low salt preserved ham, is characterized in that comprising the following steps:
1) cutlet is soaked in rinsing 1-2min in the clear water of 25-35 DEG C, then drains away the water;
2) cutlet after draining and curing agent 10:(1-3 is in mass ratio got) mix rubbing, then overlay layer by layer and pickle in cylinder; Curing agent is according to following parts by weight mix: salt 20-30, white sugar 15-25, potassium lactate 40-60, composite phosphate 2-4, sodium isoascorbate 0.8-1.2, Chinese prickly ash 5-15, capsicum 5-15, natrium nitrosum 0.08-0.12;
3) turn over cylinder after pickling 2 ~ 3d, the cutlet in cylinder from top to bottom, forward to successively in another cylinder, after the 2 ~ 3d that salts down again after turning over cylinder, go out cylinder, pickle temperature and control at 2-6 DEG C;
4) in 25-35 DEG C of clear water, clean bacon surface and oil contaminant and foreign material after going out cylinder, dry moisture;
5) put into 45-55 DEG C of baking oven after drying, be warming up to 60 DEG C after 4-5h, insulation 24-32h gets final product outlet, and vacuum packaging obtains low salt preserved ham.
2. the preparation method of low salt preserved ham as claimed in claim 1, is characterized in that curing agent is according to following parts by weight mix: salt 25, white sugar 20, potassium lactate 50, composite phosphate 3, sodium isoascorbate 1, Chinese prickly ash 10, capsicum 10, natrium nitrosum 0.1.
3. the preparation method of low salt preserved ham as claimed in claim 1, it is characterized in that described cutlet pretreatment grow up 35 ~ 40cm, wide 2 ~ 4cm, thick 1 ~ 1.5cm, weigh 0.20 ~ 0.25kg.
4. the preparation method of low salt preserved ham as claimed in claim 1, to it is characterized in that overlaying layer by layer when pickling cylinder most last layer flesh noodles downward, surface upwards.
5. the preparation method of low salt preserved ham as claimed in claim 1, is characterized in that step 5) in gained low salt preserved ham moisture control at 33wt%-35wt%.
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| CN201510184262.2A CN104824687A (en) | 2015-04-17 | 2015-04-17 | Preparation method for low-salt preserved meat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261808A (en) * | 2016-08-27 | 2017-01-04 | 环江毛南族自治县大毛南风味食品厂 | The manufacture method of edible cutlet |
| CN106912815A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of bacon of reducing blood lipid |
| CN106912814A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of health care bacon of reducing blood lipid |
| CN107751833A (en) * | 2017-10-31 | 2018-03-06 | 桐梓县贵荣梅花鹿养殖场 | It is a kind of pickle venison and its preparation method |
| CN108991410A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of low salt preserved ham and preparation method thereof |
| CN109156739A (en) * | 2018-08-14 | 2019-01-08 | 浙江青莲食品股份有限公司 | A kind of shortening bacon and preparation method thereof |
| CN109310099A (en) * | 2016-06-17 | 2019-02-05 | 奇华顿股份有限公司 | Product salt for the perfume stable in marinated meat products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1915039A (en) * | 2005-08-15 | 2007-02-21 | 成都孔师傅食品有限公司 | Method for preparing preserved pork |
| CN101822386A (en) * | 2010-04-26 | 2010-09-08 | 浙江青莲食品有限公司 | Method for processing low-salt air-dried golden pork knuckles |
| CN103549484A (en) * | 2013-10-30 | 2014-02-05 | 冯彩平 | Curing agent for curing meat product and method for curing preserved meat |
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2015
- 2015-04-17 CN CN201510184262.2A patent/CN104824687A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915039A (en) * | 2005-08-15 | 2007-02-21 | 成都孔师傅食品有限公司 | Method for preparing preserved pork |
| CN101822386A (en) * | 2010-04-26 | 2010-09-08 | 浙江青莲食品有限公司 | Method for processing low-salt air-dried golden pork knuckles |
| CN103549484A (en) * | 2013-10-30 | 2014-02-05 | 冯彩平 | Curing agent for curing meat product and method for curing preserved meat |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109310099A (en) * | 2016-06-17 | 2019-02-05 | 奇华顿股份有限公司 | Product salt for the perfume stable in marinated meat products |
| CN106261808A (en) * | 2016-08-27 | 2017-01-04 | 环江毛南族自治县大毛南风味食品厂 | The manufacture method of edible cutlet |
| CN106912815A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of bacon of reducing blood lipid |
| CN106912814A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of health care bacon of reducing blood lipid |
| CN107751833A (en) * | 2017-10-31 | 2018-03-06 | 桐梓县贵荣梅花鹿养殖场 | It is a kind of pickle venison and its preparation method |
| CN108991410A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of low salt preserved ham and preparation method thereof |
| CN109156739A (en) * | 2018-08-14 | 2019-01-08 | 浙江青莲食品股份有限公司 | A kind of shortening bacon and preparation method thereof |
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Application publication date: 20150812 |