CN111493289A - Processing method of low-salt western ham - Google Patents
Processing method of low-salt western ham Download PDFInfo
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- CN111493289A CN111493289A CN201910095953.3A CN201910095953A CN111493289A CN 111493289 A CN111493289 A CN 111493289A CN 201910095953 A CN201910095953 A CN 201910095953A CN 111493289 A CN111493289 A CN 111493289A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing method of low-salt western ham belongs to the technical field of food processing, and the ham is prepared by taking fine pork as a main material, combining with seasoning powder and a curing agent, and carrying out pretreatment, seasoning, tumbling, curing, vacuum packaging and other steps.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of ham.
Background
The meat industry is the first food industry in China and accounts for 13 percent of the total value of the food industry. Pork, also known as pig meat, is the meat of domestic pigs, one of the major domestic animals. It has sweet and salty taste, and is rich in protein, fat, carbohydrate, calcium, phosphorus, iron, etc. Pork is a main subsidiary food in daily life, has the effects of tonifying deficiency, strengthening the body, nourishing yin, moistening dryness and enlarging skin, and can be used as a nutrient and nourishing product for people with weakness after illness, blood deficiency after delivery, yellow complexion and emaciation. Pork is one of important animal food on dining tables, because pork is thin and soft in fiber, has less connective tissue and contains more intramuscular fat in muscle tissue. Therefore, the meat flavor is particularly delicious after cooking and processing. Pork is rich in nutrition but not easy to store, so people usually process the pork into cooked food to eat, and the cooked food is endowed with unique flavor. The ham salted by the pork can improve the preservation performance and economic value.
Chickpea Protein Isolate (CPI) is nutritious, contains essential amino acids for human body, is free of cholesterol and is inexpensive. As a high-quality vegetable protein, the vegetable protein has the characteristics of good water retention, emulsifying property, gel property and the like. The literature indicates that the protein separated from the chickpea has better gel strength in a neutral low-salt environment, and the protein separated from the chickpea has the advantages of reducing cooking loss, preventing meat juice from being separated, promoting the absorption of moisture and fat, improving the mouthfeel and the like when being added into meat products, and can obviously improve the product quality so as to achieve the aim of improving the yield.
The previous research on the processing of meat dishes is as follows:
the "influence of different pickling methods on the pork pickling rate and meat quality" published by the "food and fermentation industry" by the york et al (2017, (43)12, 88-92) shows that the pickling efficiency is greatly improved and the eating quality of pork is also improved compared with the vacuum tumbling pickling, the normal pressure tumbling pickling and the normal pressure liquid pickling by pulsating vacuum tumbling pickling.
The Liutong Tong et al published in food industry science and technology "response surface method optimized processing technology of low sodium salt brine ham" (2018, 39 (05), 134-. Under the condition, the yield of the low-sodium salt water ham is (93.88% + -2.05%) and the water retention is (87.37% + -1.82%), which is very close to the predicted value. Under the process, the obtained low-sodium salt water ham has good yield, water-retaining property and texture and has no peculiar smell. Indicating that low salt western ham is theoretically possible.
Chinese patent publication No. CN108029985A discloses a smoked western ham or smoked and cooked sausage and a method for making the same. Selecting lean pork, chicken breast, pork fat and smoked backfat, stirring by a stirrer, standing and pickling for 24h, rolling and kneading for 3h in a rolling and kneading machine, and carrying out pasteurization after filling and baking. However, in the preparation process of the invention, the salt content is high, and meanwhile, a plurality of artificially synthesized additives such as compound thickening agents, compound spices and the like are added, so that the preparation method is not good for human health compared with natural substances taken from food, and the pickling mode is old and cannot be used for sufficiently pickling, so that the product cannot have good sensory quality.
Chinese patent with publication number CN103689655A discloses a processing method of western ham, the processing method comprises the steps of raw material selection, raw material pretreatment, meat softening by using a softening machine, brine injection curing (the brine injection amount is 25% -40% of the weight of meat) for 16-24 hours, rolling and kneading, mold filling, stewing and cooling, and the product produced by using the processing method is rich in nutrition and has the functions of tonifying spleen, stimulating appetite, producing sperm and benefiting blood. However, in the preparation process of the invention, the injection amount of the saline water is too large, the pickling time is longer, the pickling effect is poor compared with the traditional pickling method, the salt content in the product is higher, the product cannot be suitable for the consumption groups of hypertension patients, and the health of common consumer groups is harmful.
Disclosure of Invention
In order to overcome the defects, the invention provides a ham processing method which can reduce the salt content in the ham and can ensure that the ham is rich in essential amino acid in chickpea protein.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a processing method of low-salt western ham comprises the following specific operation steps:
(1) unfreezing raw meat: selecting lean pork as raw material meat, unfreezing by adopting an air unfreezing method, controlling the temperature of a unfreezing room to be 8-12 ℃, well ventilating indoors and controlling the relative humidity of air to be 80-90%;
(2) pretreating raw meat: removing muscle, tendon, bone, membrane, fat, cartilage, broken bone, blood stain, air-dried oxide layer and impurities from the completely unfrozen raw meat according to requirements; cutting into strips of 400-600 g, and placing in a refrigerator at 4 ℃ for later use;
(3) preparing a curing agent: mixing salt, composite phosphate and purified water according to a mass ratio of 1-2: 0.5-1: 15-25, stirring in a stirrer for 3-6 min at the rotating speed of 150-250 r/min and the temperature of water of 4-8 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1-1.5: 0.2-0.5: 0.005-0.015: 0.15-0.2: 0.03-0.06: 0.02-0.05: 0.02-0.05, stirring for 3-6 min, adding the isolated chickpea protein and the modified starch according to the mass ratio of 1-3: 4-8 after fully dissolving, stirring for 3-8min, and finally obtaining a mixed solution, namely a curing agent;
(4) rolling, kneading and pickling: mixing the curing agent obtained in the step (3) with raw meat and ice water according to a mass ratio of 0.1-0.4: 1-1.2: 0.2-0.5, and pouring the mixture into a rolling and kneading machine, wherein the total volume is not more than 60% of the container, and the rolling and kneading program is designed as follows: the temperature is 0-10 ℃, the vacuum degree is 0.01-0.1 Mpa, the rotating speed is 10-30 r/min, then the rolling and kneading are continuously carried out for 10-30min, the rolling and kneading are stopped, the standing is carried out for 10-20min, and then the rolling and kneading are continuously carried out for 10-30min according to the parameters; repeating the operation cycle for 6-10 times; in the standing time of the rolling and kneading machine, the frequency is 15-25 kHz, the power is 300-600W, and the intermittent ratio is the working time: the stop time was 2s: carrying out ultrasound for 2-10 s, wherein the working time of each ultrasound is 5-12 min, so as to improve the pickling effect;
(5) filling and forming: pressing the rolled and kneaded meat in the step (4) into a cellulose casing through a filling machine, automatically punching cards, and preparing ham in sections, wherein the mass of each ham is 300-500 g;
(6) and (3) cooking: putting the ham obtained in the step (5) into a high-pressure steam furnace, heating and cooking, wherein the cooking temperature is 80-86 ℃, and cooking until the central temperature reaches 72-78 ℃ to obtain a finished product;
(7) and (6) cooling and warehousing: rapidly reducing the central temperature of the ham to 40-45 ℃ by using water with the temperature of 18-25 ℃, and then cooling the ham in a 0-4 ℃ cold storage for 8-12 hours to reduce the central temperature of the ham to 2-6 ℃.
Preferably, in the step (1), the raw meat may be ham or griskin, the temperature between thawing is 10 ℃, and the relative humidity of air is 80%.
Preferably, in the step (3), the salt, the composite phosphate and the purified water are mixed according to a mass ratio of 1: 0.5: 20, stirring in a stirrer for 5min at the rotation speed of 150r/min and the water temperature of 4 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1: 0.3: 0.015: 0.2:0.06:0.05:0.05 stirring for 5min after mixing, adding the chickpea protein isolate and the modified starch according to the mass ratio of 3:8 after fully dissolving, and then stirring for 5min to obtain a mixed solution, namely the curing agent. The final addition of the protein can avoid the insufficient phosphate dissolution caused by the combination of the protein and phosphate.
Preferably, in the step (4), the mass ratio of the curing agent obtained in the step (3) to the raw meat and ice water is 0.4: 1: 0.3, pouring the mixture into a rolling and kneading machine, wherein the total volume does not exceed 60 percent of the container, and the rolling and kneading program is designed as follows: the temperature is 4 ℃, the vacuum degree is 0.01Mpa, the rotating speed is 30r/min, then the rolling and kneading are continuously stopped after 20min, and the rolling and kneading are continuously carried out for 20min according to the parameters after the standing for 10 min; repeating the above operation cycle for 8 times; in the standing time of the tumbler, the frequency is 20kHz, the power is 300W, and the intermittent ratio is the working time: the stop time was 2s: and carrying out ultrasonic treatment for 8s, wherein the working time of each ultrasonic treatment is 10min, so that the pickling effect is improved.
Preferably, in the step (5), the quality of each ham is controlled to be 400 g.
Preferably, in the step (6), the ham obtained in the step (5) is placed into a high-pressure steam furnace to be cooked at a temperature of 84 ℃ until the central temperature reaches 72 ℃, and then the finished product is obtained.
Preferably, in the step (7), the central temperature is rapidly reduced to 40 ℃ by using water with the temperature of 20 ℃, and then the ham is put into a cold storage with the temperature of 4 ℃ for cooling for 8 hours, so that the central temperature of the ham is reduced to 4 ℃.
The invention has the beneficial effects that:
1. the invention provides a processing method of low-salt western ham, which takes fine pork as a main material and prepares the ham through the working procedures of unfreezing raw meat, pretreating the raw meat, preparing a curing agent, rolling, kneading, curing, filling, forming, stewing, cooling and the like. The process is simple, all process steps can be strictly controlled, the green and energy-saving effects are achieved, and meanwhile, the product can be stored for 3 months at normal temperature; the air thawing method is adopted for thawing, so that the texture of raw meat can be kept to the maximum extent, and the loss of nutritional ingredients is reduced; the raw meat is pretreated, muscle, tendon, bone, membrane, fat, cartilage, broken bone, blood stain, air-dried oxide layer and impurities are removed, the purity of the raw material is kept, and the finished ham has stable quality and pleasant taste; the curing agent has simple components and few organic components, and is beneficial to human health; the chickpea protein containing amino acid and isoflavone essential to human body is added, the protein can have good emulsification and gel functional characteristics in a low-salt environment so as to improve the water retention capacity of the product, and the salt content is reduced by 30 percent compared with the traditional processing technology, so that the product is more beneficial to human health; by using the vacuum rolling and kneading technology, the seasoning can be better fused with the pork, the sensory quality of tenderness and the like of the pork can be improved, the production process is convenient, safe and efficient, the traditional flavor can be better maintained, the salt content in the product is reduced, and the nutritional value of the product is improved; the raw meat is treated by using an ultrasonic technology during the standing time of vacuum tumbling, so that the curing agent and the raw meat are fully mixed, and the curing effect is improved.
2. The ham is made of ham or griskin, so that the ham is fine and smooth in meat quality and can improve the taste of the ham; the vacuum degree of the rolling and kneading machine is 0.01Mpa, the vacuum degree is high, raw meat, ice water and curing agent can be fully mixed, the rolling and kneading efficiency is improved, the power loss is reduced, and the rolling and kneading quality is ensured. And carrying out ultrasonic treatment in the tumbling standing time, wherein the intermittent ratio of ultrasonic waves is 2s:2 s-10 s, the working time can promote the raw meat to be fully mixed with the curing agent, and the intermittent time can enable the curing agent to permeate into the raw meat, so that the production time is saved, and the working efficiency is improved. Through high-pressure steam oven, carry out pasteurization to the ham and improve the shelf life of ham, then carry out the primary cooling through normal atmospheric temperature water, carry out the degree of depth cooling in reentrant freezer, can make the inside composition homogeneous of ham, avoid inside and outside meat, taste to differ, influence consumer's experience.
Detailed Description
In order to make the purpose and the advantageous effects of the present invention clearer, the technical solution of the present invention is further described below with reference to the embodiments. The following examples are only for more clearly illustrating the objects, technical solutions and advantages of the present invention, and should not be construed as limiting the scope of the present invention.
Example 1
A processing method of low-salt western ham comprises the following steps: the method comprises the following steps:
(1) unfreezing raw meat: the raw material meat is selected from ham or griskin, and is unfrozen by adopting an air unfreezing method, the temperature in the unfreezing process is controlled at 10 ℃, the indoor ventilation is good, and the relative air humidity is 80%;
(2) pretreating raw meat: removing muscle, tendon, bone, membrane, fat, cartilage, broken bone, blood stain, air-dried oxide layer and impurities from the completely unfrozen raw meat according to requirements; cutting into strips of 400-600 g, and placing in a refrigerator at 4 ℃ for later use;
(3) preparing a curing agent: mixing salt, composite phosphate and purified water according to a mass ratio of 1: 0.5: 20, stirring in a stirrer for 5min at the rotation speed of 150r/min and the water temperature of 4 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1: 0.3: 0.015: mixing at a ratio of 0.2:0.06:0.05:0.05, stirring for 5min, adding the protein separated from chickpea and the modified starch according to a mass ratio of 3:8 after the mixture is sufficiently dissolved, and stirring for 5min to obtain a mixed solution, namely the curing agent;
(4) rolling, kneading and pickling: the mass ratio of the curing agent obtained in the step (3) to the raw meat and ice water is 0.4: 1: 0.3, pouring the mixture into a tumbling machine, wherein the total volume does not exceed 60 percent of the container, and the tumbling program is designed as follows: the temperature is 4 ℃, the vacuum degree is 0.01Mpa, the rotating speed is 30r/min, then the rolling and kneading are continuously stopped after 20min, and the rolling and kneading are continuously carried out for 20min according to the parameters after the standing for 10 min; repeating the above operation cycle for 8 times; in the standing time of the tumbler, the frequency is 20kHz, the power is 300W, and the intermittent ratio is the working time: the stop time was 2s: carrying out ultrasonic treatment for 8s, wherein the working time of each ultrasonic treatment is 10min, so that the pickling effect is improved;
(5) filling and forming: pressing the rolled and kneaded meat in the step (4) into cellulose sausage casings through a filling machine, automatically punching cards, and preparing round hams in sections, wherein each ham is 400g in mass;
(6) and (3) cooking: and (4) putting the ham obtained in the step (5) into a high-pressure steam furnace, heating and cooking, wherein the cooking temperature is 84 ℃, and cooking until the central temperature reaches 72 ℃ to obtain a finished product.
(7) And (6) cooling and warehousing: the central temperature is rapidly reduced to 40 ℃ by using water with the temperature of 20 ℃, and then the ham is put into a cold storage with the temperature of 4 ℃ for cooling for 8 hours, so that the central temperature of the ham is reduced to 4 ℃.
The optimal processing parameters of the low-salt western ham are determined by adopting the following single-factor experimental design method.
Comparative experiment 1: the effect of the addition amount of the chickpea protein on the functional characteristics of the pork salt soluble protein is as follows:
texture is one of the important indicators for evaluating the variety of meat products used, and the TPA test, also known as the double chew test, is a valuable measure for the comprehensive evaluation of the textural properties of food products. Statistical analysis is carried out by adopting SPSS13.0 software, the statistical result is expressed by the average value plus or minus standard error,P< 0.05 indicated significant differences.
Referring to the first example, five sets of experiments were designed, except that the processing techniques were different in the five sets of experiments, and the experimental design and test results are shown in table 1.
Experimental group 1: the pickling method comprises static pickling, namely soaking meat in a pickling agent (containing sodium nitrite) for 24h, wherein the salt content is 2%;
experimental group 2: on the basis of the experimental group 1, ultrasonic-assisted vacuum rolling and kneading are added for pickling;
experimental group 3: on the basis of the experimental group 1, removing sodium nitrite in the curing agent, and adding ultrasonic-assisted vacuum tumbling for curing;
experimental group 4: on the basis of the experimental group 1, sodium nitrite in the curing agent is removed, chickpea protein accounting for 1 percent of the weight of the meat is added, and ultrasonic-assisted vacuum rolling and kneading are added for curing;
experimental group 5: processing was carried out as in example one.
TABLE 1 Effect of different processing techniques on the salt-soluble protein structure of Western ham
| Hardness of | Elasticity | Cohesion property | Chewiness of the product | |
| Experimental group 1 | 98.2210±6.0930a | 0.7568±0.0226b | 0.5832±0.0141b | 57.2678±4.0638ab |
| Experimental group 2 | 116.4618±6.2912b | 0.7502±0.0343b | 0.5650±0.0161ab | 63.6074±7.4542bc |
| Experimental group 3 | 130.2703±5.7974b | 0.7537±0.0111a | 0.5710±0.0531a | 70.6420±4.9383bc |
| Experimental group 4 | 157.2240±8.8411c | 0.7830±0.0328bc | 0.5753±0.0091ab | 73.2110±5.2928bc |
| Experimental group 5 | 155.3098±6.7000c | 0.8060±0.0359c | 0.5753±0.0834b | 85.6118±13.8052d |
Note: the letters in the same column are different and different, and the letters in the same column are different and not significant (P≤0.05）。
As shown in table 1, with different processing modes and different additives, hardness and chewiness of the experimental groups 1 to 2 are increased and have significant differences, and there is no significant difference in elasticity and cohesiveness, which indicates that the texture characteristics of the western ham product can be better improved by ultrasonic-assisted vacuum rolling and pickling, and the texture characteristics of the experimental group 5 are similar to those of the experimental groups under the condition of low salt content, which indicates that the addition of the chickpea protein can compensate for the reduction of the salt content.
Comparative experiment 2: influence of different processing techniques on water state of salt-soluble protein of western ham
Referring to the first example, five sets of experiments were designed, except that the processing techniques were different in the five sets of experiments, and the experimental design and test results are shown in table 2.
Experimental group 1: the pickling method comprises static pickling, namely soaking meat in a pickling agent (containing sodium nitrite) for 24h, wherein the salt content is 2%;
experimental group 2: on the basis of the experimental group 1, ultrasonic-assisted vacuum rolling and kneading are added for pickling;
experimental group 3: on the basis of the experimental group 1, removing sodium nitrite in the curing agent, and adding ultrasonic-assisted vacuum tumbling for curing;
experimental group 4: on the basis of the experimental group 1, sodium nitrite in the curing agent is removed, chickpea protein accounting for 1 percent of the weight of the meat is added, and ultrasonic-assisted vacuum rolling and kneading are added for curing;
experimental group 5: processing was carried out as in example one.
TABLE 2 influence of different processing techniques on the water content of salt-soluble protein in western ham
| Peak number | Experimental group 1 | Experimental group 2 | Experimental group 3 | Experimental group 4 | Experimental group 5 |
| 1 | 0.0973±0.0279 | 0.0854±0.0390 | 0.0968±0.0089 | 0.0627±0.0244 | 0.0446±0.0087 |
| 2 | 0.0286±0.0049 a | 0.0163±0.0015b | 0.0215±0.0014b | 0.0240±0.0025c | 0.0228±0.0007d |
| 3 | 0.8741±0.0234a | 0.8983±0.0380a | 0.8817±0.0100a | 0.9233±0.0224b | 0.9327±0.0050b |
Note: the letters in the same column are different and different, and the letters in the same column are different and not significant (P≤0.05）。
As can be seen from table 2, the peak value of experiment group 4 is similar to that of experiment group 5 and is significantly higher than that of experiment groups 1, 2 and 3, which indicates that the ultrasonic-assisted vacuum tumbling and the addition of chickpea protein can increase the bound water content of the salt-soluble protein in the western ham, and indicates that the water content in the western ham is increased, thereby contributing to the improvement of the product quality of the western ham and reducing the production cost.
Comparative experiment 3: influence of different processing techniques on sensory quality of western ham
Referring to the first example, five sets of experiments were designed, except that the processing techniques were different in the five sets of experiments, and the experimental design and test results are shown in table 3.
Experimental group 1: the pickling method comprises static pickling, namely soaking meat in a pickling agent (containing sodium nitrite) for 24h, wherein the salt content is 2%;
experimental group 2: on the basis of the experimental group 1, ultrasonic-assisted vacuum rolling and kneading are added for pickling;
experimental group 3: on the basis of the experimental group 1, removing sodium nitrite in the curing agent, and adding ultrasonic-assisted vacuum tumbling for curing;
experimental group 4: on the basis of the experimental group 1, sodium nitrite in the curing agent is removed, chickpea protein accounting for 1 percent of the weight of the meat is added, and ultrasonic-assisted vacuum rolling and kneading are added for curing;
experimental group 5: processing was carried out as in example one.
A sensory evaluation group is formed by 15 students of food professions, and the results are graded from 4 aspects of appearance, color, flavor and taste of the product by referring to a nine-point grading method, wherein the sensory evaluation standard is shown in a table 3-1.
TABLE 3-1 Chicken sensory evaluation criteria
| Index (I) | Evaluation criteria |
| Appearance of the product | Smooth slice, no water accumulation, compact and elastic, and red and white marble lines |
| Color and luster | Has the special color of western ham, and has the advantages of red, bright and uniform color and luster |
| Flavor (I) and flavor (II) | Has pleasant fragrance and moderate saltiness, and has special flavor of western ham |
| Taste of the product | Fresh and tender meat without roughness |
TABLE 3-2 Effect of different processing techniques on sensory quality of Western ham
| Index (I) | Appearance of the product | Color and luster | Flavor (I) and flavor (II) | Taste of the product |
| Experimental group 1 | 3.5133±0.4779a | 4.7267±0.2488b | 4.2467±0.7241b | 3.4533± 0.4825a |
| Experimental group 2 | 4.0267±0.5194b | 4.7200±0.2941b | 3.8533±0.6154a | 3.8533± 0.3548b |
| Experimental group 3 | 4.0533±0.3874b | 4.2600±0.2312a | 3.7267±0.5482a | 3.8467± 0.4138b |
| Experimental group 4 | 4.2600±0.4921bc | 4.2467±0.1542a | 4.0533±0.1547ab | 4.2067± 0.3647c |
| Experimental group 5 | 4.5067±0.3956c | 4.3133±0.1472a | 3.9267±0.6848ab | 4.1200± 0.3894c |
Note: the letters in the same column are different and different, and the letters in the same column are different and not significant (P≤0.05）。
As can be seen from tables 3-2, the appearance test groups 4 and 5 are similar in all sensory indexes, have the highest numerical value and significant differences in appearance, and the appearance score of the test group 1 is the lowest, which indicates that the tissue state of western ham is poor in the conventional process; in terms of color and flavor, the test group 1 scored the highest and had significant differences, indicating that sodium nitrite determines the color of ham and affects the flavor together with salt, but the difference in color was within an acceptable range and there was no major difference in flavor; the scores of the experimental groups 4 and 5 are close to each other in the aspect of mouthfeel and are obviously higher than those of the other three groups, which shows that the quality of the western ham product, such as mouthfeel, can be improved by the ultrasonic-assisted vacuum rolling and kneading and the addition of the chickpeas.
Example 2
A processing method of low-salt western ham comprises the following steps: comprises the following steps
(1) Unfreezing raw meat: the raw material meat is selected from ham or griskin, and is unfrozen by adopting an air unfreezing method, the temperature of an unfreezing room is controlled at 8 ℃, the indoor ventilation is good, and the relative air humidity is 90%;
(2) pretreating raw meat: removing muscle, tendon, bone, membrane, fat, cartilage, broken bone, blood stain, air-dried oxide layer and impurities from the completely unfrozen raw meat according to requirements; cutting into strips of 400-600 g, and placing in a refrigerator at 4 ℃ for later use;
(3) preparing a curing agent: mixing salt, composite phosphate and purified water according to a mass ratio of 1: 0.7: 25, stirring in a stirrer for 3min at the rotating speed of 200r/min and the water temperature of 6 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1.2: 0.3: 0.015: mixing at a ratio of 0.2:0.05:0.04:0.04, stirring for 5min, adding the protein separated from chickpea and the modified starch according to a mass ratio of 2:6 after sufficiently dissolving, and stirring for 8min to obtain a mixed solution, namely the curing agent;
(4) rolling, kneading and pickling: the mass ratio of the curing agent obtained in the step (3) to the raw meat and ice water is 0.3: 1: 0.4, pouring the mixture into a tumbling machine, wherein the total volume does not exceed 60 percent of the container, and the tumbling program is designed as follows: the temperature is 6 ℃, the vacuum degree is 0.03Mpa, the rotating speed is 30r/min, then the rolling and kneading are continuously stopped after 10min, and the rolling and kneading are continuously carried out for 10min according to the parameters after standing for 20 min; repeating the above operation cycle for 10 times; in the standing time of the tumbler, the frequency is 20kHz, the power is 500W, and the intermittent ratio is the working time: the stop time was 2s: performing ultrasonic treatment for 10s, wherein the working time of each ultrasonic treatment is 12min, so that the pickling effect is improved;
(5) filling and forming: pressing the rolled and kneaded meat in the step (4) into cellulose sausage casings through a filling machine, automatically punching cards, and preparing round hams in sections, wherein each ham is 400g in mass;
(6) and (3) cooking: putting the ham obtained in the step (5) into a high-pressure steam furnace, heating and cooking, wherein the cooking temperature is 80 ℃, and cooking until the central temperature reaches 72 ℃ to obtain a finished product;
(7) and (6) cooling and warehousing: the central temperature is rapidly reduced to 45 ℃ by using water with the temperature of 18 ℃, and then the ham is put into a cold storage with the temperature of 1 ℃ for cooling for 12 hours, so that the central temperature of the ham is reduced to 2 ℃.
Example 3
A processing method of low-salt western ham comprises the following steps: comprises the following steps
(1) Unfreezing raw meat: selecting pork ham as raw material meat, and thawing by adopting an air thawing method, wherein the temperature in a thawing room is controlled at 12 ℃, the indoor ventilation is good, and the relative air humidity is 85%;
(2) pretreating raw meat: removing muscle, tendon, bone, membrane, fat, cartilage, broken bone, blood stain, air-dried oxide layer and impurities from the completely unfrozen raw meat according to requirements; cutting into strips of 400-600 g, and placing in a refrigerator at 4 ℃ for later use;
(3) preparing a curing agent: mixing salt, composite phosphate and purified water according to a mass ratio of 2: 1: 25, stirring in a stirrer for 4min at the rotating speed of 250r/min and the water temperature of 6 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1.4: 0.2: 0.005: mixing at a ratio of 0.15:0.03:0.02:0.02, stirring for 4min, adding the protein separated from chickpea and the modified starch according to a mass ratio of 3:4 after the mixture is sufficiently dissolved, and stirring for 6min to obtain a mixed solution, namely the curing agent;
(4) rolling, kneading and pickling: the mass ratio of the curing agent obtained in the step (3) to the raw meat and ice water is 0.1: 1.2: 0.5 and pouring the mixture into a tumbling machine, wherein the total volume does not exceed 60 percent of the container, and the tumbling program is designed as follows: the temperature is 8 ℃, the vacuum degree is 0.10Mpa, the rotating speed is 10r/min, then the rolling and kneading are continuously stopped after 30min, and the rolling and kneading are continuously carried out for 30min according to the parameters after the standing for 10 min; repeating the above operation cycle for 10 times; in the standing time of the tumbler, the frequency is 25kHz, the power is 500W, and the intermittent ratio is the working time: the stop time was 2s: carrying out ultrasound for 5s, wherein the working time of each ultrasound is 7min, so that the pickling effect is improved;
(5) filling and forming: pressing the rolled and kneaded meat in the step (4) into cellulose sausage casings through a filling machine, automatically punching cards, and preparing round hams in sections, wherein each ham is 400g in mass;
(6) and (3) cooking: putting the ham obtained in the step (5) into a high-pressure steam furnace, heating and cooking, wherein the cooking temperature is 86 ℃, and cooking until the central temperature reaches 78 ℃ to obtain a finished product;
(7) and (6) cooling and warehousing: the central temperature is rapidly reduced to 45 ℃ by using water with the temperature of 25 ℃, and then the ham is put into a 0 ℃ cold storage for cooling for 12 hours, so that the central temperature of the ham is reduced to 6 ℃.
Example 4
A processing method of low-salt western ham comprises the following steps: comprises the following steps
(1) Unfreezing raw meat: the raw material meat is pork fillet, and is unfrozen by adopting an air unfreezing method, the temperature of a unfreezing room is controlled at 12 ℃, the indoor ventilation is good, and the relative air humidity is 85%;
(2) pretreating raw meat: removing muscle, tendon, bone, membrane, fat, cartilage, broken bone, blood stain, air-dried oxide layer and impurities from the completely unfrozen raw meat according to requirements; cutting into strips of 400-600 g, and placing in a refrigerator at 4 ℃ for later use;
(3) preparing a curing agent: mixing salt, composite phosphate and purified water according to a mass ratio of 1.5: 0.8: 15, stirring in a stirrer for 3min at the rotating speed of 250r/min and the water temperature of 8 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1.3: 0.4: 0.010: 0.18: 0.04: 0.03: mixing 0.03, stirring for 3min, adding the protein separated from chickpea and the modified starch according to the mass ratio of 2:6 after sufficient dissolution, and stirring for 8min to obtain a mixed solution which is the curing agent;
(4) rolling, kneading and pickling: the mass ratio of the curing agent obtained in the step (3) to the raw meat and ice water is 0.2: 1.1: 0.2 and pouring the mixture into a tumbling machine, wherein the total volume does not exceed 60 percent of the container, and the tumbling program is designed as follows: the temperature is 7 ℃, the vacuum degree is 0.06Mpa, the rotating speed is 20r/min, then the rolling and kneading are stopped after 15min, and the rolling and kneading are continued for 15min according to the parameters after standing for 15 min; repeating the above operation cycle for 10 times; in the standing time of the tumbler, the frequency is 15kHz, the power is 600W, and the intermittent ratio is the working time: the stop time was 2s:2s, carrying out ultrasonic treatment, wherein the working time of each ultrasonic treatment is 4min, so that the pickling effect is improved;
(5) filling and forming: pressing the rolled and kneaded meat in the step (4) into cellulose sausage casings through a filling machine, automatically punching cards, and preparing round hams in sections, wherein the mass of each ham is 400 g;
(6) and (3) cooking: putting the ham obtained in the step (5) into a high-pressure steam furnace, heating and cooking, wherein the cooking temperature is 82 ℃, and cooking until the central temperature reaches 74 ℃ to obtain a finished product;
(7) and (6) cooling and warehousing: the central temperature is rapidly reduced to 45 ℃ by using water with the temperature of 25 ℃, and then the ham is put into a cold storage with the temperature of 2 ℃ for cooling for 12 hours, so that the central temperature of the ham is reduced to 6 ℃.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. The processing method of the low-salt western ham is characterized by comprising the following steps:
(1) unfreezing raw meat: selecting lean pork as raw material meat, unfreezing by adopting an air unfreezing method, controlling the temperature of a unfreezing room to be 8-12 ℃, ventilating indoors well, and controlling the relative humidity of air to be 80-90%;
(2) pretreating raw meat: removing ribs, tendons, bones, membranes, fat, cartilages, broken bones, blood stains, air-dried oxide layers and impurities from the completely unfrozen raw meat according to requirements, cutting the raw meat into strips of 400-600 g, and placing the strips in a refrigeration house at 4 ℃ for later use;
(3) preparing a curing agent: mixing salt, composite phosphate and purified water according to a mass ratio of 1-2: 0.5-1: 15-25, stirring in a stirrer for 3-6 min at the rotating speed of 150-250 r/min and the temperature of water of 4-8 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence according to the mass ratio of 1-1.5: 0.2-0.5: 0.005-0.015: 0.15-0.2: 0.03-0.06: 0.02-0.05: 0.02-0.05, stirring for 3-6 min, fully dissolving, and mixing the chickpea protein isolate and the modified starch according to a mass ratio of 1-3: 4-8, and stirring for 3-8min to form a mixed solution, namely the curing agent;
(4) rolling, kneading and pickling: mixing the curing agent obtained in the step (3) with raw meat and ice water at 0-4 ℃ according to a mass ratio of 0.1-0.4: 1-1.2: 0.2-0.5, and pouring into a tumbling machine, wherein the tumbling program is designed as follows: the temperature is 0-10 ℃, the vacuum degree is 0.01-0.1 Mpa, the rotating speed is 10-30 r/min, then the rolling and kneading are continuously carried out for 10-30min, the rolling and kneading are stopped, the standing is carried out for 10-20min, and then the rolling and kneading are continuously carried out for 10-30min according to the parameters; repeating the operation cycle for 6-10 times; in the standing time of the rolling and kneading machine, the frequency is 15-25 kHz, the power is 300-600W, and the intermittent ratio is the working time: the stop time was 2s: carrying out ultrasonic treatment for 2 s-10 s and working time of 4-12min each time to improve the pickling effect;
(5) vacuum filling and forming: pressing the rolled and kneaded meat in the step (4) into a cellulose casing through a filling machine, automatically punching cards, and preparing ham in sections, wherein the mass of each ham is 300-500 g;
(6) and (3) cooking: putting the ham obtained in the step (5) into a high-pressure steam furnace, heating and cooking, wherein the cooking temperature is 80-86 ℃, and cooking until the central temperature reaches 72-78 ℃ to obtain a finished product;
(7) and (6) cooling and warehousing: rapidly reducing the central temperature to 40-45 ℃ by using water with the temperature of 18-25 ℃, and then putting the ham in a 0-4 ℃ refrigeration house for cooling for 8-12 h to reduce the central temperature of the ham to 2-6 ℃.
2. The method for processing a low-salt western ham according to claim 1, wherein: in the step (1), the raw meat can be ham or griskin, the thawing temperature is 10 ℃, and the relative air humidity is 80%.
3. The method for processing a low-salt western ham according to claim 1, wherein: in the step (3), the salt, the composite phosphate and the purified water are mixed according to a mass ratio of 1: 0.5: 20, stirring in a stirrer for 5min at the rotation speed of 150r/min and the water temperature of 4 ℃, and adding white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, netmeg powder, cinnamon powder and edible essence, wherein the mass ratio is 1: 0.3: 0.015: 0.2:0.06:0.05:0.05, stirring for 5min after mixing, adding the chickpea protein isolate and the modified starch according to the mass ratio of 3:8 after full dissolution, and stirring for 5min to obtain a mixed solution, namely the curing agent.
4. The method for processing a low-salt western ham according to claim 1, wherein: in the step (4), the mass ratio of the curing agent obtained in the step (3) to the raw meat and ice water is 0.4: 1: 0.3, pouring into a tumbling machine, wherein the total volume does not exceed 60 percent of the container, and the tumbling program is designed as follows: the temperature is 4 ℃, the vacuum degree is 0.01Mpa, the rotating speed is 30r/min, then the rolling and kneading are continuously stopped after 20min, and the rolling and kneading are continuously carried out for 20min according to the parameters after the standing for 10 min; repeating the above operation cycle for 8 times; in the standing time of the tumbler, the frequency is 20kHz, the power is 300W, and the intermittent ratio is the working time: the stop time was 2s: and 8s, performing ultrasonic treatment, wherein the working time of ultrasonic treatment is 10min each time.
5. The method for processing a low-salt western ham according to claim 1, wherein: in the step (5), the quality of each ham is controlled to be 400 g.
6. The method for processing a low-salt western ham according to claim 1, wherein: in the step (6), the ham obtained in the step (5) is placed into a high-pressure steam furnace for cooking, the temperature is 84 ℃, and the ham is cooked until the central temperature reaches 72 ℃.
7. The method for processing a low-salt western ham according to claim 1, wherein: in the step (7), the central temperature is rapidly reduced to 40 ℃ by using water with the temperature of 20 ℃, and then the ham is put into a refrigerator with the temperature of 4 ℃ for cooling for 8 hours, so that the central temperature of the ham is reduced to 4 ℃.
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