CN110506900A - A kind of production method of functionality crystal ham - Google Patents
A kind of production method of functionality crystal ham Download PDFInfo
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- CN110506900A CN110506900A CN201910784826.4A CN201910784826A CN110506900A CN 110506900 A CN110506900 A CN 110506900A CN 201910784826 A CN201910784826 A CN 201910784826A CN 110506900 A CN110506900 A CN 110506900A
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- 239000013078 crystal Substances 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 24
- 238000001802 infusion Methods 0.000 claims abstract description 22
- 241000220215 Moringa Species 0.000 claims abstract description 18
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 18
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 239000000341 volatile oil Substances 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 210000000078 claw Anatomy 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 8
- 239000008274 jelly Substances 0.000 claims abstract description 8
- 238000003801 milling Methods 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 241001165494 Rhodiola Species 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 102000004882 Lipase Human genes 0.000 claims description 7
- 108090001060 Lipase Proteins 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 108090000913 Nitrate Reductases Proteins 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 235000019441 ethanol Nutrition 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000004365 Protease Substances 0.000 description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
Abstract
The invention discloses a kind of production methods of functional crystal ham, it is related to food processing technology field, the preparation method includes: to process leftover pieces using ham, by ham divide in remaining leg claw portion and cutting meat mincing, it is handled by skeleton breaking machine mechanical crushing, then obtains ham slurry after bone mud mill and milling treatment of colloid；It adds biological enzyme to be digested, infusion；Centrifugal filtration is added Moringa leaf essential oil and gadol extract and is uniformly mixed, and is filled in molding die after slightly cooling, and when half to be filled is put into ham thin slice, is further continued for filling full molding die, is cooled to meat jelly shape, obtains finished product function crystal ham；Preparation method of the invention can be used for developing novel ham product, effectively improve the added value of ham, addition Moringa leaf essential oil and gadol extract can enhance product efficacy, not only avoid the taste flavor for having an impact ham of bitter peptides in ham, and be not added with any anti-oxidant, preservative etc., it is not only safe but also green and healthy.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of production method of functionality crystal ham.
Background technique
Not only technique is cumbersome, the production cycle is long for traditional ham processing, but also ham product type is single, and instant class of lying fallow produces
Product are less, while more leftover pieces are generated in ham process, result in waste of resources.With the improvement of living standards, consumption
Requirement of the person to ham product is higher and higher, form, in terms of made higher requirement, higher value application and function
Energy property product is the developing direction of ham intensive processing.
Application No. is the patents of invention of CN201210474982.9, disclose a kind of adding for vacuum freeze drying Western-style ham
Work technique, though the vacuum freeze drying Western-style ham of production is fine quality, color is fair and tender, flavor is splendid, reconstitution rate is high, in conjunction with true
Empty package, shelf life can achieve 1 year, but the technique produced is cumbersome, higher to the equipment requirement of production, and production preparation is inconvenient.
For this purpose, the exploitation of higher value application and functional product based on characteristic resources, the present invention proposes a kind of functional crystal ham
Production method it is of the existing technology to solve the problems, such as.
Summary of the invention
In view of the above problems, the invention proposes a kind of production methods of functional crystal ham.
In order to achieve the above purpose, the following technical solution is employed by the present invention:
A kind of production method of functionality crystal ham, the preparation method comprises the following steps:
S1: making full use of ham to process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, by broken
The processing of bone machine mechanical crushing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
The enzymatic hydrolysis of 0.5~1% 2~4h of biological enzyme progress, and infusion are added in S2: Xiang Shangshu ham slurry；After infusion
Ham is starched after centrifugal filtration, and the Moringa leaf essential oil and 2~5% gadol extracts for being added 1~2% are uniformly mixed, slightly cooling
After be filled in molding die (length × width × height be 4cm × 4cm × 2cm), when half to be filled, is put into ham thin slice, is further continued for
Full molding die is filled, meat jelly shape is cooled to, obtains finished product crystal ham.
Preferably, the biological enzyme is that 1~2:1:0.5 is mixed according to mass ratio by protease, lipase, nitrate reductase
It is combined into.
Preferably, the hydrolysis temperature is 40~50 DEG C.
Preferably, the infusion time control is 0.5~1h.
Preferably, the Moringa leaf essential oil is obtained by extraction by supercritical fluid extraction, and wherein extraction temperature is
40~60 DEG C, extracting pressure is 20~30MPa, 20~25 DEG C of 4~12MPa of separating pressure, separation temperature；The root of kirilow rhodiola extracts
After object is by crushing root of kirilow rhodiola, extract to obtain under 45~50% ethyl alcohol.
Preferably, the cooling temperature is -5~-10 DEG C.
Due to using above-mentioned technical solution, the beneficial effects of the present invention are:
(1) albumen in ham digest with fatty by preparation method of the invention by addition biological enzyme, avoids
The loss of ham nutriment, enriches the nutriment of ham, and not only avoid bitter peptides in ham has an impact fire
The taste flavor of leg；The Moringa leaf essential oil and gadol extract that the present invention adds, Moringa have lowering blood pressure and blood fat, promote
Digestion, improvement eyesight improve and digest and assimilate, delay senescence, improving skin adjusting respiratory system and central nervous system and other effects；
Root of kirilow rhodiola has the curative effects such as antifatigue, anti-aging, anti-radiation, preventing tumor.The present invention is not added with any anti-oxidant, preservative etc.,
Not only safe but also green and healthy；
(2) not only hydrolysis efficiency is high by enzymolysis processing ham by the present invention, and the requirement prepared to equipment is also low, condition temperature
With, production easy to produce, and the present invention improves the added value of ham, has broad application prospects in ham manufacture field.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
Art personnel every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1:
A kind of production method of functionality crystal ham, preparation method the following steps are included:
S1: making full use of ham to process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, by broken
The processing of bone machine mechanical crushing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
0.2% protease, 0.2% lipase, 0.1% nitrate reductase are added in S2: Xiang Shangshu ham slurry and carries out 2h
Enzymatic hydrolysis, hydrolysis temperature control is 45 DEG C, then carries out infusion, and the control of infusion time is 0.5h；Ham after infusion is starched through being centrifuged
After filtering, the Moringa leaf essential oil and 3% gadol extract for being added 1.5% are uniformly mixed, and are filled in molding die after slightly cooling down
In (length × width × height be 4cm × 4cm × 2cm), when half to be filled, is put into ham thin slice, is further continued for filling full molding die,
It is -8 DEG C in cooling temperature, is cooled to meat jelly shape, obtains finished product crystal ham.
Wherein, Moringa leaf essential oil is obtained by extraction by supercritical fluid extraction, and wherein extraction temperature is 50 DEG C, extraction
Pressure power is 25MPa, 22 DEG C of separating pressure 8MPa, separation temperature；After gadol extract is by crushing root of kirilow rhodiola, 45%
It extracts to obtain under ethyl alcohol.
Embodiment 2:
A kind of production method of functionality crystal ham, preparation method the following steps are included:
S1: making full use of ham to process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, by broken
The processing of bone machine mechanical crushing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
0.4% protease, 0.2% lipase, 0.1% nitrate reductase are added in S2: Xiang Shangshu ham slurry to carry out
The enzymatic hydrolysis of 2.5h, hydrolysis temperature control is 40 DEG C, then carries out infusion, and the control of infusion time is 0.6h；Ham after infusion starches warp
After centrifugal filtration, the Moringa leaf essential oil and 4% gadol extract for being added 1% are uniformly mixed, and are filled in shaping mould after slightly cooling down
In tool (length × width × height be 4cm × 4cm × 2cm), when half to be filled, is put into ham thin slice, is further continued for filling full shaping mould
Tool is -5 DEG C in cooling temperature, is cooled to meat jelly shape, obtains finished product crystal ham.
Wherein, Moringa leaf essential oil is obtained by extraction by supercritical fluid extraction, and wherein extraction temperature is 40 DEG C, extraction
Pressure power is 20MPa, 20 DEG C of separating pressure 4MPa, separation temperature；After gadol extract is by crushing root of kirilow rhodiola, 45%
It extracts to obtain under ethyl alcohol.
Embodiment 3:
A kind of production method of functionality crystal ham, preparation method the following steps are included:
S1: making full use of ham to process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, by broken
The processing of bone machine mechanical crushing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
0.45% protease, 0.3% lipase, 0.15% nitrate reductase are added in S2: Xiang Shangshu ham slurry to carry out
The enzymatic hydrolysis of 4h, hydrolysis temperature control is 50 DEG C, then carries out infusion, and the control of infusion time is 0.8h；After infusion ham slurry through from
After heart filtering, the Moringa leaf essential oil and 5% gadol extract for being added 2% are uniformly mixed, and are filled in molding die after slightly cooling down
In (length × width × height be 4cm × 4cm × 2cm), when half to be filled, is put into ham thin slice, is further continued for filling full molding die,
It is -10 DEG C in cooling temperature, is cooled to meat jelly shape, obtains finished product crystal ham.
Wherein, Moringa leaf essential oil is obtained by extraction by supercritical fluid extraction, and wherein extraction temperature is 45 DEG C, extraction
Pressure power is 22MPa, 23 DEG C of separating pressure 6MPa, separation temperature；After gadol extract is by crushing root of kirilow rhodiola, 50%
It extracts to obtain under ethyl alcohol.
Embodiment 4:
A kind of production method of functionality crystal ham, preparation method the following steps are included:
S1: making full use of ham to process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, by broken
The processing of bone machine mechanical crushing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
0.4% protease, 0.2% lipase, 0.1% nitrate reductase are added in S2: Xiang Shangshu ham slurry and carries out 4h
Enzymatic hydrolysis, hydrolysis temperature control is 50 DEG C, then carries out infusion, and the control of infusion time is 1h；Ham after infusion is starched through being centrifuged
After filter, the Moringa leaf essential oil and 2% gadol extract for being added 1.8% are uniformly mixed, and it is (long that molding die is filled in after slightly cooling down
× wide × a height of 4cm × 4cm × 2cm) in, when half to be filled, is put into ham thin slice, is further continued for filling full molding die, cold
But temperature is -5 DEG C, is cooled to meat jelly shape, obtains finished product crystal ham.
Wherein, Moringa leaf essential oil is obtained by extraction by supercritical fluid extraction, and wherein extraction temperature is 55 DEG C, extraction
Pressure power is 28MPa, 25 DEG C of separating pressure 10MPa, separation temperature；After gadol extract is by crushing root of kirilow rhodiola, In
It extracts to obtain under 45% ethyl alcohol.
Embodiment 5:
A kind of production method of functionality crystal ham, preparation method the following steps are included:
S1: making full use of ham to process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, by broken
The processing of bone machine mechanical crushing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
0.2% protease, 0.2% lipase, 0.1% nitrate reductase are added in S2: Xiang Shangshu ham slurry to carry out
The enzymatic hydrolysis of 3.5h, hydrolysis temperature control is 50 DEG C, then carries out infusion, and the control of infusion time is 0.5h；Ham after infusion starches warp
After centrifugal filtration, the Moringa leaf essential oil and 4% gadol extract for being added 1.2% are uniformly mixed, and are filled in molding after slightly cooling down
In mold (length × width × height be 4cm × 4cm × 2cm), when half to be filled, is put into ham thin slice, is further continued for filling full shaping mould
Tool is -9 DEG C in cooling temperature, is cooled to meat jelly shape, obtains finished product crystal ham.
Wherein, Moringa leaf essential oil is obtained by extraction by supercritical fluid extraction, and wherein extraction temperature is 50 DEG C, extraction
Pressure power is 30MPa, 25 DEG C of separating pressure 10MPa, separation temperature；After gadol extract is by crushing root of kirilow rhodiola, In
It extracts to obtain under 45% ethyl alcohol.
50 people for randomly selecting all ages and classes taste, and carry out ten point system marking in the flavor of ham, following table is to use
The sensory evaluation scores table for the crystal ham that Examples 1 to 5 method produces, is shown in Table 1:
Table 1
Comprehensive income, the crystal ham that the present invention is prepared have good taste flavor, are suitable for people's leisure or meal
Table uses.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of production method of functionality crystal ham, which is characterized in that the preparation method comprises the following steps:
S1: make full use of ham process leftover pieces, by ham divide in remaining leg claw portion and cutting meat mincing, pass through skeleton breaking machine
Mechanical crushing processing, then ham slurry is obtained after bone mud mill and milling treatment of colloid；
The enzymatic hydrolysis of 0.5~1% 2~4h of biological enzyme progress, and infusion are added in S2: Xiang Shangshu ham slurry；Ham after infusion
Slurry is added 1~2% Moringa leaf essential oil and 2~5% gadol extracts is uniformly mixed, fill after slightly cooling down after centrifugal filtration
Into in molding die, when half to be filled, is put into ham thin slice, is further continued for filling full molding die, is cooled to meat jelly shape, obtains into
Product crystal ham.
2. the production method of functionality crystal ham according to claim 1, which is characterized in that the biological enzyme is by albumen
Enzyme, lipase, nitrate reductase are 1~2:1:0.5 mixing composition according to mass ratio.
3. the production method of functionality crystal ham according to claim 1, which is characterized in that the hydrolysis temperature is 40
~50 DEG C.
4. the production method of functionality crystal ham according to claim 1, which is characterized in that the infusion time control
For 0.5~1h.
5. the production method of functionality crystal ham according to claim 1, which is characterized in that the Moringa leaf essential oil is logical
Supercritical fluid extraction is crossed to be obtained by extraction, wherein extraction temperature is 40~60 DEG C, and extracting pressure is 20~30MPa, point
20~25 DEG C of 4~12MPa of tripping power, separation temperature；After the gadol extract is by crushing root of kirilow rhodiola, 45~50%
It extracts to obtain under ethyl alcohol.
6. the production method of functionality crystal ham according to claim 1, which is characterized in that the cooling temperature is -5
~-10 DEG C.
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| CN104905304A (en) * | 2015-07-08 | 2015-09-16 | 张程 | Method for making Jinhua dried meat slice from mixture of Jinhua ham and pork |
| CN106343514A (en) * | 2016-08-31 | 2017-01-25 | 天宁香料（江苏）有限公司 | Preparation method of Xuanwei ham flavored essence |
| CN107744129A (en) * | 2017-10-27 | 2018-03-02 | 云南农业大学 | A kind of high soup condiment of Yunnan ham and its preparation technology |
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2019
- 2019-08-23 CN CN201910784826.4A patent/CN110506900A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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