CN109393342A - A kind of belt leather vacuum packaging Western-style ham and preparation method thereof - Google Patents
A kind of belt leather vacuum packaging Western-style ham and preparation method thereof Download PDFInfo
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- CN109393342A CN109393342A CN201811384220.3A CN201811384220A CN109393342A CN 109393342 A CN109393342 A CN 109393342A CN 201811384220 A CN201811384220 A CN 201811384220A CN 109393342 A CN109393342 A CN 109393342A
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- 239000010985 leather Substances 0.000 title claims abstract description 44
- 238000009461 vacuum packaging Methods 0.000 title claims description 19
- 238000002360 preparation method Methods 0.000 title claims description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 44
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 239000011734 sodium Substances 0.000 claims abstract description 16
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 16
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000005018 casein Substances 0.000 claims abstract description 8
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021240 caseins Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 7
- 108010053775 Nisin Proteins 0.000 claims abstract description 7
- 238000013329 compounding Methods 0.000 claims abstract description 7
- 239000004309 nisin Substances 0.000 claims abstract description 7
- 235000010297 nisin Nutrition 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 230000003064 anti-oxidating effect Effects 0.000 claims abstract description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 5
- 210000000936 intestine Anatomy 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000002304 perfume Substances 0.000 claims abstract description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 16
- 238000002347 injection Methods 0.000 claims description 11
- 239000007924 injection Substances 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001291 vacuum drying Methods 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of belt leathers, and Western-style ham is vacuum-packed, it is made of the raw material of following parts by weight: 100 parts of the meat of belt leather four, 2.3 parts of edible salt, 1.375 parts of glucose, 0.315 part of water retention agent of compounding, 0.337 part of thickener, 0.065 part of D-araboascorbic acid sodium, 0.005 part of nisin of compounding, 0.008 part of sodium nitrite, 0.6335 part of casein sodium, 0.5 part of boiling intestines liquid perfume, 3.61 parts of compound anti-oxidation water retention agent.Present invention vacuum drying Western-style ham produced is fine quality, color is fair and tender, flavor is splendid, delicious in taste, in conjunction with airtight package, is convenient for carrying and eats, and is full of nutrition, easy to industrialized production.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of belt leather vacuum packaging Western-style ham and preparation method thereof.
Background technique
Traditional Western-style ham class product mainly using poultry, poultry as raw material, is picked a bone, sorting, selected, stripping and slicing, salt water
(or not injecting) marinated rear, addition auxiliary material is injected, then is added through techniques such as tumbling, filling, boiling, sootiness (or not sootiness), coolings
Work forms, using cold sterilization, the sectioned and formed ham of low temperature storing and transporting.Western-style ham kind is more, and flavor is different, and processing method is not yet
It is identical to the greatest extent, but traditional ham composition of raw material is relatively simple, product color, flavor, taste for producing etc. are all poor,
Shelf-life durations are short, are not suitable for industrialized production, and the injection rate when injecting tenderization of traditional mode of production ham is low, boiling mode letter
Single tumbling is not enough, and sootiness intensity is inadequate roughly, leads to the poor taste of the ham of production, chewy, does not affect the food of ham
Use effect.
Summary of the invention
In order to solve the above technical problem, the present invention provides a kind of belt leather vacuum packaging Western-style hams and preparation method thereof.
To increase the kind of ham, more rich and varied selection is provided for people.
The present invention is achieved through the following technical solutions, and one aspect of the present invention provides a kind of belt leather vacuum packaging Western-style fire
Leg is made of the raw material of following parts by weight: 100 parts of the meat of belt leather four, and 2.2-2.4 parts of edible salt, 1.37-1.38 parts of glucose,
Water retention agent 0.31-0.32 parts of compounding, thickener 0.33-0.34 parts of compounding, 0.062-0.066 parts of D-araboascorbic acid sodium,
0.005 part of nisin, 0.008 part of sodium nitrite, 0.6335 part of casein sodium, 0.5 part of boiling intestines liquid perfume is multiple
Close anti-oxidant water retention agent 3.6-3.62 parts.
Preferably, being made of the raw material of following parts by weight: 100 parts of the meat of belt leather four, 2.3 parts of edible salt, glucose
1.375 parts, 0.315 part of water retention agent of compounding, 0.337 part of thickener of compounding, 0.065 part of D-araboascorbic acid sodium, lactic acid chain
0.005 part of coccus element, 0.008 part of sodium nitrite, 0.6335 part of casein sodium, 0.5 part of boiling intestines liquid perfume, compound antioxygen
Change 3.61 parts of water retention agent.
Another aspect of the present invention provides a kind of preparation method of belt leather vacuum packaging Western-style ham, comprising the following steps:
1. mentioning meat: fresh No. four meat of belt leather of boning；
2. raw material is modified: the band skin and flesh of pig No. four are repaired thin, and the impurity such as meat, extravasated blood, broken (soft) bone and fur are hurt in rejecting, cut 8 ± 2 cm
Square meat piece；
3. injecting tenderization: preparing 0 to 4 DEG C of ice water, list of ingredients ingredient is dissolved completely, injection rate reaches 36%, not enough supplies material
Water, the non-belt leather injected four meat the tenderization of tenderization machine one time；
4. knead-salting: the meat of tenderization after injection being fully enclosed vacuum tumbler, is vacuumized；
5. die-filling: No. four shop fixtures of belt leather freshen meat above, first put joint, after put fritter, 6.8 kilograms/mould of weight is stood；
6. boiling: smoked furnace cooking procedure is set, 55 DEG C of cavity temperature, 30 minutes；65 DEG C, 30 minutes；76 DEG C, 30 minutes；It produces
Product central temperature reaches 72 degree, demoulds while hot；
7. sootiness；8. finished product cooling is vacuum-packed；9. sterilizing；10. cooling down.
Preferably, step is 5., 0-4 DEG C of dwell temperature, 12 hours are stood.
Preferably, step is 4., tumbling condition are as follows: 6 revs/min of setting tumbling 30 minutes, stops 30 minutes tumbling times 22
Hour；10 DEG C of filling temperature of control or less.
Preferably, step is 7., 75 DEG C drying 10 minutes, it is sootiness 30 minutes 75 DEG C strong.
Preferably, step is 8., setting finished product cooling temperature is 10~12 DEG C；Before packing 12 DEG C of product center temperature with
Under.
Preferably, step is 9., 86 DEG C are sterilized 20 minutes.
Preferably, step is 10., 0-4 DEG C is cooled to 20 DEG C of central temperature.
Requirement of the present invention to raw material are as follows: No. four meat lean meat of pig are uniform bright red or dark red, and glossy, fat is in
Milky is yellowish.
Beneficial effects of the present invention: present invention vacuum drying Western-style ham produced is fine quality, color is fair and tender, flavor
It is splendid, delicious in taste, in conjunction with airtight package, it is convenient for carrying and eats, and is full of nutrition, it is easy to industrialized production.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
In order to enable those skilled in the art can clearly understand the technical solution of the application, below with reference to tool
The technical solution of the application is described in detail in the embodiment of body.
Test material used in the embodiment of the present invention is the test material of this field routine, can pass through commercial channel
It is commercially available.
A kind of embodiment 1, belt leather vacuum packaging Western-style ham, is made of: No. four meat 100 of belt leather the raw material of following parts by weight
Part, 2.3 parts of edible salt, 1.375 parts of glucose, 0.315 part of water retention agent is compounded, compounds 0.337 part of thickener, D- is different anti-bad
0.065 part of hematic acid sodium, 0.005 part of nisin, 0.008 part of sodium nitrite, 0.6335 part of casein sodium, boiling intestinal juice
0.5 part of body note material, 3.61 parts of compound anti-oxidation water retention agent.
Another aspect of the present invention provides a kind of preparation method of belt leather vacuum packaging Western-style ham, comprising the following steps:
1. mentioning meat: fresh No. four meat of belt leather of boning；
2. raw material is modified: the band skin and flesh of pig No. four are repaired thin, and the impurity such as meat, extravasated blood, broken (soft) bone and fur are hurt in rejecting, cut 8 ± 2 cm
Square meat piece；
3. injecting tenderization: preparing 0 to 4 DEG C of ice water, list of ingredients ingredient is dissolved completely, injection rate reaches 36%, not enough supplies material
Water, the non-belt leather injected four meat the tenderization of tenderization machine one time；
4. knead-salting: the meat of tenderization after injection being fully enclosed vacuum tumbler, is vacuumized；
5. die-filling: No. four shop fixtures of belt leather freshen meat above, first put joint, after put fritter, 6.8 kilograms/mould of weight is stood；
6. boiling: smoked furnace cooking procedure is set, 55 DEG C of cavity temperature, 30 minutes；65 DEG C, 30 minutes；76 DEG C, 30 minutes；It produces
Product central temperature reaches 72 degree, demoulds while hot；
7. sootiness；8. finished product cooling is vacuum-packed；9. sterilizing；10. cooling down.
In the present embodiment, 5. step, 2 DEG C of dwell temperature, stands 12 hours.
In the present embodiment, step 4., tumbling condition are as follows: setting 6 revs/min, tumbling 30 minutes, stop 30 minutes tumbling times
22 hours；10 DEG C of filling temperature of control or less.
In the present embodiment, step 7., 75 DEG C drying 10 minutes, it is sootiness 30 minutes 75 DEG C strong.
In the present embodiment, 8., setting finished product cooling temperature is 11 DEG C to step；12 DEG C of product center temperature or less before packing.
In the present embodiment, 9., 86 DEG C are sterilized 20 minutes step.
In the present embodiment, 10., 2 DEG C are cooled to 20 DEG C of central temperature to step.
A kind of embodiment 2, belt leather vacuum packaging Western-style ham, is made of: No. four meat 100 of belt leather the raw material of following parts by weight
Part, 2.2 parts of edible salt, 1.37 parts of glucose, 0.31 part of water retention agent is compounded, compounds 0.33 part of thickener, the different Vitamin C of D-
0.062 part of sour sodium, 0.005 part of nisin, 0.008 part of sodium nitrite, 0.6335 part of casein sodium, boiling intestinal juice body
0.5 part of fragrance, 3.6 parts of compound anti-oxidation water retention agent.
Another aspect of the present invention provides a kind of preparation method of belt leather vacuum packaging Western-style ham, comprising the following steps:
1. mentioning meat: fresh No. four meat of belt leather of boning；
2. raw material is modified: the band skin and flesh of pig No. four are repaired thin, and the impurity such as meat, extravasated blood, broken (soft) bone and fur are hurt in rejecting, cut 8 ± 2 cm
Square meat piece；
3. injecting tenderization: preparing 0 to 4 DEG C of ice water, list of ingredients ingredient is dissolved completely, injection rate reaches 36%, not enough supplies material
Water, the non-belt leather injected four meat the tenderization of tenderization machine one time；
4. knead-salting: the meat of tenderization after injection being fully enclosed vacuum tumbler, is vacuumized；
5. die-filling: No. four shop fixtures of belt leather freshen meat above, first put joint, after put fritter, 6.8 kilograms/mould of weight is stood；
6. boiling: smoked furnace cooking procedure is set, 55 DEG C of cavity temperature, 30 minutes；65 DEG C, 30 minutes；76 DEG C, 30 minutes；It produces
Product central temperature reaches 72 degree, demoulds while hot；
7. sootiness；8. finished product cooling is vacuum-packed；9. sterilizing；10. cooling down.
In the present embodiment, 5. step, 0 DEG C of dwell temperature, stands 12 hours.
In the present embodiment, step 4., tumbling condition are as follows: setting 6 revs/min, tumbling 30 minutes, stop 30 minutes tumbling times
22 hours；10 DEG C of filling temperature of control or less.
In the present embodiment, step 7., 75 DEG C drying 10 minutes, it is sootiness 30 minutes 75 DEG C strong.
In the present embodiment, 8., setting finished product cooling temperature is 10 DEG C to step；12 DEG C of product center temperature or less before packing.
In the present embodiment, 9., 86 DEG C are sterilized 20 minutes step.
In the present embodiment, 10., 0 DEG C is cooled to 20 DEG C of central temperature to step.
A kind of embodiment 3, belt leather vacuum packaging Western-style ham, is made of: No. four meat 100 of belt leather the raw material of following parts by weight
Part, 2.4 parts of edible salt, 1.38 parts of glucose, 0.32 part of water retention agent is compounded, compounds 0.34 part of thickener, the different Vitamin C of D-
0.066 part of sour sodium, 0.005 part of nisin, 0.008 part of sodium nitrite, 0.6335 part of casein sodium, boiling intestinal juice body
0.5 part of fragrance, 3.62 parts of compound anti-oxidation water retention agent.
Another aspect of the present invention provides a kind of preparation method of belt leather vacuum packaging Western-style ham, comprising the following steps:
1. mentioning meat: fresh No. four meat of belt leather of boning；
2. raw material is modified: the band skin and flesh of pig No. four are repaired thin, and the impurity such as meat, extravasated blood, broken (soft) bone and fur are hurt in rejecting, cut 8 ± 2 cm
Square meat piece；
3. injecting tenderization: preparing 0 to 4 DEG C of ice water, list of ingredients ingredient is dissolved completely, injection rate reaches 36%, not enough supplies material
Water, the non-belt leather injected four meat the tenderization of tenderization machine one time；
4. knead-salting: the meat of tenderization after injection being fully enclosed vacuum tumbler, is vacuumized；
5. die-filling: No. four shop fixtures of belt leather freshen meat above, first put joint, after put fritter, 6.8 kilograms/mould of weight is stood；
6. boiling: smoked furnace cooking procedure is set, 55 DEG C of cavity temperature, 30 minutes；65 DEG C, 30 minutes；76 DEG C 30 minutes；Product
Central temperature reaches 72 degree, demoulds while hot；
7. sootiness；8. finished product cooling is vacuum-packed；9. sterilizing；10. cooling down.
In the present embodiment, 5. step, 4 DEG C of dwell temperature, stands 12 hours.
In the present embodiment, step 4., tumbling condition are as follows: setting 6 revs/min, tumbling 30 minutes, stop 30 minutes tumbling times
22 hours；10 DEG C of filling temperature of control or less.
In the present embodiment, step 7., 75 DEG C drying 10 minutes, it is sootiness 30 minutes 75 DEG C strong.
In the present embodiment, 8., setting finished product cooling temperature is 12 DEG C to step；12 DEG C of product center temperature or less before packing.
In the present embodiment, 9., 86 DEG C are sterilized 20 minutes step.
In the present embodiment, 10., 4 DEG C are cooled to 20 DEG C of central temperature to step.
Certainly, above description is also not limited to the example above, technical characteristic of the present invention without description can by or
It is realized using the prior art, details are not described herein；Being only used to illustrate the technical scheme of the present invention is not limitation of the present invention,
It is described the invention in detail referring to preferred embodiment, those skilled in the art should understand that, this technology
The variations, modifications, additions or substitutions that the those of ordinary skill in field is made within the essential scope of the present invention are without departure from this
The objective of invention also should belong to claims of the invention.
Claims (9)
1. Western-style ham is vacuum-packed in a kind of belt leather, it is characterised in that: be made of the raw material of following parts by weight: No. four meat of belt leather
100 parts, 2.2-2.4 parts of edible salt, 1.37-1.38 parts of glucose, water retention agent 0.31-0.32 parts is compounded, compounds thickener
0.33-0.34 parts, 0.062-0.066 parts of D-araboascorbic acid sodium, 0.005 part of nisin, 0.008 part of sodium nitrite,
0.6335 part of casein sodium, 0.5 part of boiling intestines liquid perfume, 3.6-3.62 parts of compound anti-oxidation water retention agent.
2. Western-style ham is vacuum-packed in a kind of belt leather according to claim 1, it is characterised in that: by the original of following parts by weight
Material composition: 100 portions of the meat of belt leather four, 1.375 parts of glucose, compounds 0.315 part of water retention agent, compounding increases by 2.3 parts of edible salt
Thick dose 0.337 part, 0.065 part of D-araboascorbic acid sodium, 0.005 part of nisin, 0.008 part of sodium nitrite, casein
0.6335 part of sour sodium, 0.5 part of boiling intestines liquid perfume, 3.61 parts of compound anti-oxidation water retention agent.
3. a kind of preparation method of belt leather vacuum packaging Western-style ham, it is characterised in that: the following steps are included:
1. mentioning meat: fresh No. four meat of belt leather of boning；
2. raw material is modified: the band skin and flesh of pig No. four are repaired thin, and the impurity such as meat, extravasated blood, broken (soft) bone and fur are hurt in rejecting, cut 8 ± 2 cm
Square meat piece；
3. injecting tenderization: preparing 0 to 4 DEG C of ice water, list of ingredients ingredient is dissolved completely, injection rate reaches 36%, not enough supplies material
Water, the non-belt leather injected four meat the tenderization of tenderization machine one time；
4. knead-salting: the meat of tenderization after injection being fully enclosed vacuum tumbler, is vacuumized；
5. die-filling: No. four shop fixtures of belt leather freshen meat above, first put joint, after put fritter, 6.8 kilograms/mould of weight is stood；
6. boiling: smoked furnace cooking procedure is set, 55 DEG C of cavity temperature, 30 minutes；65 DEG C, 30 minutes；76 DEG C, 30 minutes；It produces
Product central temperature reaches 72 degree, demoulds while hot；
7. sootiness；8. finished product cooling is vacuum-packed；9. sterilizing；10. cooling down.
4. a kind of preparation method of belt leather vacuum packaging Western-style ham according to claim 3, it is characterised in that: step
5. 0-4 DEG C of dwell temperature, standing 12 hours.
5. a kind of preparation method of belt leather vacuum packaging Western-style ham according to claim 3, it is characterised in that: step
4. tumbling condition are as follows: 6 revs/min of setting tumbling 30 minutes, stops 30 minutes tumbling time 22 hours；Control 10 DEG C of filling temperature with
Under.
6. a kind of preparation method of belt leather vacuum packaging Western-style ham according to claim 3, it is characterised in that: step
7. 75 DEG C drying 10 minutes, it is sootiness 30 minutes 75 DEG C strong.
7. a kind of preparation method of belt leather vacuum packaging Western-style ham according to claim 3, it is characterised in that: step
8. it is 10~12 DEG C that finished product cooling temperature, which is arranged,；12 DEG C of product center temperature or less before packing.
8. a kind of preparation method of belt leather vacuum packaging Western-style ham according to claim 3, it is characterised in that: step
9. 86 DEG C are sterilized 20 minutes.
9. a kind of preparation method of belt leather vacuum packaging Western-style ham according to claim 3, it is characterised in that: step
10. 0-4 DEG C is cooled to 20 DEG C of central temperature.
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