CN111493289B - Processing method of low-salt western ham - Google Patents
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Abstract
A processing method of low-salt western ham belongs to the technical field of food processing, and comprises the steps of taking pork as a main material, combining seasoning powder and a curing agent, carrying out pretreatment, seasoning, rolling, curing, vacuum packaging and the like to prepare the ham.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a ham processing method.
Background
The meat industry is the first large food industry in China and accounts for 13% of the total yield value of the food industry. Pork is also called ragweed, and is the meat of a domestic pig, which is one of the major domestic animals. The flavor Gan Xianping is rich in proteins, fats, carbohydrates, calcium, phosphorus, iron, etc. Pork is a major non-staple food for daily life, has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness, enlarging muscles and moisturizing skin, and can be used as a nutritional and nourishing product for people with weakness after illness, postpartum blood deficiency, yellow complexion, emaciation. Pork is one of the important animal foods on dining tables of people because pork is thinner and softer in fiber, less in connective tissue and more in intramuscular fat in muscle tissue. Thus, the meat flavor is particularly delicious after cooking. Pork is rich in nutrition but not easy to store, so people usually process the pork into a mature food for eating, and the pork is endowed with a unique flavor. The pork is salted and processed into ham, so that the preservation performance and the economic value of the ham can be improved.
The chickpea protein isolate (chickpea protein isolate, CPI) is nutritious, contains essential amino acids, is cholesterol free and is inexpensive. As a high-quality vegetable protein, the plant protein has the characteristics of good water retention, emulsifying property, gel property and the like. The literature indicates that chickpea protein isolate has better gel strength in a neutral low-salt environment, and when the chickpea protein isolate is added into meat products, the chickpea protein isolate has the advantages of reducing cooking loss, preventing meat juice segregation, promoting water and fat absorption, improving mouthfeel and the like, and can remarkably improve the quality of products, thereby achieving the aim of improving the yield.
The previous work on meat dishes has been studied as follows:
zhang Dong et al, in the publication of food and fermentation industry, show that the different curing modes have influence on pork curing speed and meat quality (2017, (43) 12, 88-92), and the result shows that the curing efficiency is greatly improved and the eating quality of pork is also improved compared with the vacuum rolling curing, normal pressure rolling curing and normal pressure liquid curing.
Liu Tongtong et al in the publication of "food industry science and technology," response surface method optimized low sodium salt water and fire leg processing technology "(2018,39 (05), 134-140+145), concluded that the optimal processing technology of low sodium salt brine ham is that the addition amount of composite phosphate is 0.39%, the injection amount of brine is 15%, the tumbling time is 15 h, and the low sodium salt substitution ratio is 53%. Under this condition, the yield of the low-sodium brine ham was (93.88% ± 2.05%), the water retention was (87.37% ± 1.82%) and was very close to the predicted value. Under the process, the obtained low-sodium salt water and fire legs have good yield, water retention and texture and have no peculiar smell. Illustrating that in theory low salt western ham is possible.
Chinese patent publication No. CN108029985a discloses a smoked western ham or smoked and cooked sausage and its preparation method. After being stirred by a stirrer, the pig lean meat, the chicken breast meat, the pig fat and the smoked backfat are selected, and then are stood for pickling for 24 hours, rolled and kneaded for 3 hours in a rolling and kneading machine, and pasteurized after filling and baking. However, in the preparation process, the salt content is relatively high, and meanwhile, a plurality of artificially synthesized additives such as a compound thickener, a compound spice and the like are added, so that the food is unfavorable for human health compared with natural substances taken from food, and the food cannot be fully cured due to a old curing mode, so that the product has good sensory quality.
The invention discloses a processing method of western ham, which adopts the processing technology of selecting raw materials, preprocessing raw materials, softening meat by using a softener, injecting and curing brine (the injection amount of the brine is 25% -40% of the weight of the meat) for 16-24 hours, rolling and kneading, die filling, stewing and cooling, and the product produced by the method has the functions of strengthening spleen, stimulating appetite, producing sperm and tonifying blood. However, in the manufacturing process, the injection amount of the brine is too large, the curing time is long, the curing method is relatively traditional, so that the curing effect is poor, the salt content in the product is too high, the product cannot be suitable for consumption groups of patients with hypertension, and the product is harmful to the health of common consumption groups.
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 enrich the ham with essential amino acids in chickpea protein.
In order to solve the technical problems, the invention adopts the following technical scheme:
a processing method of low-salt western ham comprises the following specific operation steps:
(1) Thawing raw meat: the method comprises the steps of selecting raw meat, thawing by adopting an air thawing method, controlling the temperature between thawing to 8-12 ℃, and realizing good indoor ventilation and 80-90% of air relative humidity;
(2) Pretreatment of raw meat: removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-dried oxide layers and impurities from the completely thawed raw meat according to the requirements; cutting into strips of 400-600 g, and placing the strips in a refrigerator at 4 ℃ for standby;
(3) Preparing a curing agent: salt, composite phosphate and purified water are mixed according to the mass ratio of 1-2: 0.5-1: 15-25 of the raw materials are placed in a stirrer to be stirred for 3-6 min, the rotating speed is 150-250 r/min, the temperature of water is 4-8 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added according to the mass ratio of 1-1.5: 0.2 to 0.5: 0.005-0.015:0.15-0.2: 0.03 to 0.06: 0.02-0.05: mixing 0.02-0.05, stirring for 3-6 min, adding chickpea protein isolate and modified starch into the mixture according to the mass ratio of 1-3:4-8 after the chickpea protein isolate and modified starch are fully dissolved, stirring for 3-8 min, and obtaining a mixed solution which is a curing agent;
(4) Rolling and pickling: the curing agent obtained in the step (3) and raw meat are mixed with ice water according to the mass ratio of 0.1-0.4: 1-1.2:0.2-0.5 and pouring the materials into a tumbling machine together, wherein the total volume is not more than 60% of the container, and the tumbling procedure 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 continuous rolling is stopped after 10-30 min, and the continuous rolling is continued for 10-30 min according to the parameters after standing for 10-20 min; repeating the operation period for 6-10 times; in the standing time of the tumbler, the working time is that the frequency is 15-25 kHz, the power is 300-600W, and the intermittent ratio is that: the stopping time was 2s: performing ultrasonic treatment for 2-10 s, wherein the working time of each ultrasonic treatment is 5-12 min, so as to improve the pickling effect;
(5) Filling and molding: pressing the meat rolled in the step (4) into a cellulose casing through a filling machine, automatically punching cards, and sectionally preparing ham, wherein the mass of each ham is 300-500 g;
(6) And (3) cooking: placing the ham obtained in the step (5) into a high-pressure steam furnace, heating and steaming, steaming at 80-86 ℃ until the central temperature reaches 72-78 ℃ to obtain a finished product;
(7) Cooling and warehousing: the water with the temperature of 18-25 ℃ is used for rapidly reducing the temperature of the ham center to 40-45 ℃, and then the ham center is placed into a cold storage with the temperature of 0-4 ℃ for cooling for 8-12 hours, so that the temperature of the ham center is reduced to 2-6 ℃.
Preferably, in the step (1), the raw meat is selected from pork hind leg meat or pork fillet meat, the thawing temperature is 10 ℃, and the air relative humidity is 80%.
Preferably, in the step (3), the mass ratio of the salt to the composite phosphate to the purified water is 1:0.5:20 is placed in a stirrer to be stirred for 5min, the rotating speed is 150r/min, the temperature of water is 4 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added according to the mass ratio of 1:0.3:0.015:0.2:0.06:0.05: mixing 0.05, stirring for 5min, adding the chickpea protein isolate and the modified starch into the mixture according to the mass ratio of 3:8 after the chickpea protein isolate and the modified starch are fully dissolved, and stirring for 5min to obtain the mixed solution, namely the curing agent. The final addition of protein can avoid insufficient phosphate dissolution caused by its binding to 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 are poured into a tumbling machine together, the total volume is not more than 60% of the container, and the tumbling procedure is designed as follows: the temperature is 4 ℃, the vacuum degree is 0.01Mpa, the rotating speed is 30r/min, then the rolling and the kneading are stopped after 20min, and the rolling and the kneading are continued for 20min according to the parameters after 10min of standing; repeating the above operation cycle 8 times; the rest time of the tumbler is that the frequency is 20kHz, the power is 300W, the intermittent ratio is that the working time is: the stopping time was 2s: and 8s of ultrasonic treatment, 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 at 400g.
Preferably, in the step (6), the ham obtained in the step (5) is put into a high-pressure steam furnace to be heated and steamed, the steaming temperature is 84 ℃, and the ham is steamed until the central temperature reaches 72 ℃ to obtain a finished product.
Preferably, in the step (7), water with the temperature of 20 ℃ is used to quickly reduce the central temperature to 40 ℃, and the water is placed in a refrigerator with the temperature of 4 ℃ to cool for 8 hours, so that the central temperature of the ham is reduced to 4 ℃.
The beneficial effects of the invention are as follows:
1. the invention provides a processing method of low-salt western ham, which takes pork as a main material and prepares the ham through the procedures of thawing raw material meat, preprocessing the raw material meat, preparing a curing agent, rolling, kneading, curing, filling, shaping, steaming, cooling and the like. The process is simple, the steps of each working procedure can be strictly controlled, the effect of green energy conservation is achieved, and meanwhile, the product can be stored for 3 months under the normal temperature condition; the air thawing method is adopted for thawing, so that the texture of raw meat can be maintained to the maximum extent, and the loss of nutrition components is reduced; pretreating raw meat, removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-drying oxide layers and impurities, keeping the purity of raw materials, and ensuring that the finished ham has stable quality and pleasant taste; the curing agent has simple components and less organic components, and is beneficial to human health; the chickpea protein containing essential amino acid and isoflavone of human body is added, and the chickpea protein has good emulsifying and gel function characteristics under the 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 the health of human body; by using the vacuum tumbling technology, the seasoning can be better fused with pork, the sensory quality such as tenderness of 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 nutritive value of the product is improved; the ultrasonic technology is used for treating the raw meat in the standing time of vacuum rolling, so that the curing agent and the raw meat can be fully mixed, and the curing effect is improved.
2. The pork leg meat or the pork fillet meat is adopted, so that the pork quality is fine and smooth, and the taste of the ham can be improved; 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 rolling standing time, wherein the intermittent ratio of ultrasonic waves is 2s:2 s-10 s, the working time can promote the raw meat and the curing agent to be fully mixed, and the intermittent time can permeate the curing agent into the raw meat, so that the production time is saved, and the working efficiency is improved. The high-pressure steam furnace is used for sterilizing the ham at high temperature to prolong the shelf life of the ham, then the ham is primarily cooled by the hot water and then enters the refrigeration house to be deeply cooled, so that the components in the ham are uniform, and the condition that the meat quality and the taste of the ham are different from each other and the experience of consumers is influenced is avoided.
Detailed Description
In order to make the objects and advantageous effects of the present invention more clear, the technical scheme of the present invention will be further described with reference to the following embodiments. The following examples are only for the purpose of 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) Thawing raw meat: the raw material meat is selected from pork leg meat or pork fillet meat, and is thawed by adopting an air thawing method, the temperature between thawing is controlled at 10 ℃, the indoor ventilation is good, and the air relative humidity is 80%;
(2) Pretreatment of raw meat: removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-dried oxide layers and impurities from the completely thawed raw meat according to the requirements; cutting into strips of 400-600 g, and placing the strips in a refrigerator at 4 ℃ for standby;
(3) Preparing a curing agent: salt, compound phosphate and purified water are mixed according to the mass ratio of 1:0.5:20 is placed in a stirrer to be stirred for 5min, the rotating speed is 150r/min, the temperature of water is 4 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added according to the mass ratio of 1:0.3:0.015: mixing 0.2:0.06:0.05:0.05, stirring for 5min, adding chickpea protein isolate and modified starch into the mixture according to the mass ratio of 3:8 after the chickpea protein isolate and modified starch are fully dissolved, and stirring for 5min to obtain a mixed solution, namely a pickling agent;
(4) Rolling 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 and pouring into a tumbling machine together, wherein the total volume is not more than 60% of the container, and the tumbling procedure is designed as follows: the temperature is 4 ℃, the vacuum degree is 0.01Mpa, the rotating speed is 30r/min, then the continuous rolling and kneading are stopped after 20min, and the continuous rolling and kneading are continued for 20min according to the parameters after standing for 10min; repeating the above operation cycle 8 times; the rest time of the tumbler is that the frequency is 20kHz, the power is 300W, the intermittent ratio is that the working time is: the stopping time was 2s:8s of ultrasonic treatment, wherein the working time of each ultrasonic treatment is 10min, and the pickling effect is improved;
(5) Filling and molding: pressing the meat rolled in the step (4) into cellulose sausage casing by a filling machine, automatically punching cards, and sectionally preparing round ham, wherein each round ham has a mass of 400g;
(6) And (3) cooking: and (3) placing the ham obtained in the step (5) into a high-pressure steam furnace for heating and steaming, wherein the steaming temperature is 84 ℃, and steaming until the central temperature reaches 72 ℃ to obtain a finished product.
(7) Cooling and warehousing: the water with the temperature of 20 ℃ is used for rapidly reducing the central temperature to 40 ℃, 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 ℃.
The optimal processing parameters of the low-salt western ham are determined by adopting the following single-factor experimental design method.
Comparative experiment 1: effects of chick pea protein addition on functional properties of pork salt-soluble protein:
texture is one of the important indicators for evaluating the use of meat products, and the TPA test, also known as the two chew test, is very valuable for comprehensively evaluating the texture characteristics of food products. SPSS13.0 software is adopted to carry out statistical analysis, the statistical result is represented by mean value + -standard error,Pa difference of < 0.05 is significant.
Referring to example one, five sets of experiments were designed, except that the processing technique was different in these five sets of experiments, and the experimental design and test results are shown in table 1.
Experiment group 1: the pickling method is static pickling, namely, immersing the meat in a pickling agent (containing sodium nitrite) for 24 hours, wherein the salt content is 2%;
experiment group 2: on the basis of the experimental group 1, adding ultrasonic auxiliary vacuum rolling and pickling;
experiment group 3: removing sodium nitrite in the curing agent on the basis of the experimental group 1, and adding ultrasonic auxiliary vacuum rolling and curing;
experiment group 4: based on the experiment group 1, removing sodium nitrite in the curing agent, adding chickpea protein accounting for 1% of the weight of meat, and adding ultrasonic auxiliary vacuum rolling and curing;
experimental group 5: processing was performed as in example one.
TABLE 1 different processing techniques for Western ham salt soluble proteinsInfluence of the Structure
| Hardness of | Elasticity of | Cohesive property | Masticatory properties | |
| Experiment group 1 | 98.2210±6.0930 a | 0.7568±0.0226 b | 0.5832±0.0141 b | 57.2678±4.0638 ab |
| Experiment group 2 | 116.4618±6.2912 b | 0.7502±0.0343 b | 0.5650±0.0161 ab | 63.6074±7.4542 bc |
| Experiment group 3 | 130.2703±5.7974 b | 0.7537±0.0111 a | 0.5710±0.0531 a | 70.6420±4.9383 bc |
| Experiment group 4 | 157.2240±8.8411 c | 0.7830±0.0328 bc | 0.5753±0.0091 ab | 73.2110±5.2928 bc |
| Experiment group 5 | 155.3098±6.7000 c | 0.8060±0.0359 c | 0.5753±0.0834 b | 85.6118±13.8052 d |
Note that: the same column of letters indicates that the differences are significant,the letters are identical and the difference is not obviousP≤0.05）。
As shown in table 1, the hardness and chewiness of the experimental groups 1 to 2 are increased and significantly different with different processing modes and additives, and there is no significant difference in elasticity and cohesiveness, which indicates that the texture characteristics of western ham products can be better improved by ultrasonic-assisted vacuum rolling and pickling, and the experimental group 5 has similar texture characteristics with the experimental group under the condition of lower salt content, which indicates that the addition of chickpea protein can compensate for the reduction of salt content.
Comparative experiment 2: influence of different processing technologies on moisture state of western ham salt-soluble protein
Referring to example one, five sets of experiments were designed, except that the processing technique was different in these five sets of experiments, and the experimental design and test results are shown in table 2.
Experiment group 1: the pickling method is static pickling, namely, immersing the meat in a pickling agent (containing sodium nitrite) for 24 hours, wherein the salt content is 2%;
experiment group 2: on the basis of the experimental group 1, adding ultrasonic auxiliary vacuum rolling and pickling;
experiment group 3: removing sodium nitrite in the curing agent on the basis of the experimental group 1, and adding ultrasonic auxiliary vacuum rolling and curing;
experiment group 4: based on the experiment group 1, removing sodium nitrite in the curing agent, adding chickpea protein accounting for 1% of the weight of meat, and adding ultrasonic auxiliary vacuum rolling and curing;
experimental group 5: processing was performed as in example one.
TABLE 2 influence of different processing techniques on the moisture status of the western ham salt-soluble protein
| Peak number | Experiment group 1 | Experimental group2 | Experiment group 3 | Experiment group 4 | Experiment 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±0.0015 b | 0.0215±0.0014 b | 0.0240±0.0025 c | 0.0228±0.0007 d |
| 3 | 0.8741±0.0234 a | 0.8983±0.0380 a | 0.8817±0.0100 a | 0.9233±0.0224 b | 0.9327±0.0050 b |
Note that: the same-column letters are different in representation and have obvious difference, and the letters are the same in representation and have not obvious differenceP≤0.05）。
As can be seen from table 2, the peak values of experiment group 4 and experiment group 5 are similar to and significantly higher than those of experiment groups 1, 2 and 3, which shows that the ultrasonic-assisted vacuum tumbling and the addition of the chickpea protein can raise the bound water content of the salt soluble protein in the western ham, and the water content in the western ham is raised, thereby being beneficial to improving the product quality of the western ham and reducing the production cost.
Comparative experiment 3: influence of different processing technologies on sensory quality of western ham
Referring to example one, five sets of experiments were designed, except that the processing technique was different in these five sets of experiments, and the experimental design and test results are shown in table 3.
Experiment group 1: the pickling method is static pickling, namely, immersing the meat in a pickling agent (containing sodium nitrite) for 24 hours, wherein the salt content is 2%;
experiment group 2: on the basis of the experimental group 1, adding ultrasonic auxiliary vacuum rolling and pickling;
experiment group 3: removing sodium nitrite in the curing agent on the basis of the experimental group 1, and adding ultrasonic auxiliary vacuum rolling and curing;
experiment group 4: based on the experiment group 1, removing sodium nitrite in the curing agent, adding chickpea protein accounting for 1% of the weight of meat, and adding ultrasonic auxiliary vacuum rolling and curing;
experimental group 5: processing was performed as in example one.
A sensory evaluation group consisted of 15 students with food profession, and was scored in terms of 4 aspects of appearance, color, flavor, and mouthfeel of the product by referring to a nine point scoring method, and sensory evaluation criteria are shown in Table 3-1.
TABLE 3-1 Chicken sensory evaluation criteria
| Index (I) | Evaluation criteria |
| Appearance of | Smooth slices, no ponding, compact and elastic, and red and white marble lines |
| Color | Has special color and luster of western ham, and has uniform red and bright color |
| Flavor of | Pleasant fragrance, moderate salty taste, and special flavor of western ham |
| Mouthfeel of the product | Fresh and tender meat without rough feeling |
TABLE 3-2 influence of different processing techniques on the organoleptic quality of Western ham
| Index (I) | Appearance of | Color | Flavor of | Mouthfeel of the product |
| Experiment group 1 | 3.5133±0.4779 a | 4.7267±0.2488 b | 4.2467±0.7241 b | 3.4533±0.4825 a |
| Experiment group 2 | 4.0267±0.5194 b | 4.7200±0.2941 b | 3.8533±0.6154 a | 3.8533±0.3548 b |
| Experiment group 3 | 4.0533±0.3874 b | 4.2600±0.2312 a | 3.7267±0.5482 a | 3.8467±0.4138 b |
| Experiment group 4 | 4.2600±0.4921 bc | 4.2467±0.1542 a | 4.0533±0.1547 ab | 4.2067±0.3647 c |
| Experiment group 5 | 4.5067±0.3956 c | 4.3133±0.1472 a | 3.9267±0.6848 ab | 4.1200±0.3894 c |
Note that: the same-column letters are different in representation and have obvious difference, and the letters are the same in representation and have not obvious differenceP≤0.05）。
As can be seen from table 3-2, the appearance of experimental groups 4 and 5 are similar in all sensory indexes, and the numerical values are highest and have significant differences in the appearance, and the appearance score of experimental group 1 is lowest, which indicates that the tissue state of western ham is poor in the traditional process; in terms of color and flavor, experiment group 1 has the highest score and has significant differences, which indicates that sodium nitrite determines the color of the ignition leg and affects the flavor together with salt, but the differences in color are within an acceptable range and have no large differences in flavor; the scores of the experiment groups 4 and 5 are close in taste and are obviously higher than those of the other three groups, which indicates that the ultrasonic-assisted vacuum rolling and the addition of chickpeas can improve the quality of the western ham products, such as taste.
Example 2
A processing method of low-salt western ham comprises the following steps: comprises the following steps
(1) Thawing raw meat: the raw material meat is selected from pork leg meat or pork fillet meat, and is thawed by adopting an air thawing method, the temperature between thawing is controlled at 8 ℃, the indoor ventilation is good, and the air relative humidity is 90%;
(2) Pretreatment of raw meat: removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-dried oxide layers and impurities from the completely thawed raw meat according to the requirements; cutting into strips of 400-600 g, and placing the strips in a refrigerator at 4 ℃ for standby;
(3) Preparing a curing agent: salt, compound phosphate and purified water are mixed according to the mass ratio of 1:0.7:25 is placed in a stirrer to be stirred for 3min, the rotating speed is 200r/min, the temperature of water is 6 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added according to the mass ratio of 1.2:0.3:0.015: mixing 0.2:0.05:0.04:0.04, stirring for 5min, adding chickpea protein isolate and modified starch into the mixture according to the mass ratio of 2:6 after the chickpea protein isolate and modified starch are fully dissolved, and stirring for 8min to obtain a mixed solution, namely a pickling agent;
(4) Rolling 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 and pouring into a tumbling machine together, wherein the total volume is not more than 60% of the container, and the tumbling procedure is designed as follows: the temperature is 6 ℃, the vacuum degree is 0.03Mpa, the rotating speed is 30r/min, then the continuous rolling and kneading are stopped after 10min, and the continuous rolling and kneading are continued for 10min according to the parameters after standing for 20min; repeating the above operation cycle 10 times; the rest time of the tumbler is that the frequency is 20kHz, the power is 500W, the intermittent ratio is that the working time is: the stopping time was 2s:10s of ultrasonic treatment is carried out, the working time of each ultrasonic treatment is 12min, and the pickling effect is improved;
(5) Filling and molding: pressing the meat rolled in the step (4) into cellulose sausage casing by a filling machine, automatically punching cards, and sectionally preparing round ham, wherein each round ham has a mass of 400g;
(6) And (3) cooking: placing the ham obtained in the step (5) into a high-pressure steam furnace, heating and steaming, steaming at 80 ℃ until the central temperature reaches 72 ℃ to obtain a finished product;
(7) Cooling and warehousing: the water with the temperature of 18 ℃ is used for rapidly reducing the central temperature to 45 ℃, and then the ham is put into a refrigerator 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) Thawing raw meat: the raw material meat is selected from pork leg meat, and is thawed by adopting an air thawing method, the temperature between thawing is controlled at 12 ℃, indoor ventilation is good, and the air relative humidity is 85%;
(2) Pretreatment of raw meat: removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-dried oxide layers and impurities from the completely thawed raw meat according to the requirements; cutting into strips of 400-600 g, and placing the strips in a refrigerator at 4 ℃ for standby;
(3) Preparing a curing agent: salt, compound phosphate and purified water are mixed according to the mass ratio of 2:1:25 is placed in a stirrer to be stirred for 4min, the rotating speed is 250r/min, the temperature of water is 6 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added according to the mass ratio of 1.4:0.2:0.005: mixing 0.15:0.03:0.02:0.02, stirring for 4min, adding chickpea protein isolate and modified starch into the mixture according to the mass ratio of 3:4 after the chickpea protein isolate and modified starch are fully dissolved, and stirring for 6min to obtain a mixed solution, namely a pickling agent;
(4) Rolling 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 into a tumbler together, the total volume not exceeding 60% of the vessel, the tumbling procedure being designed to: the temperature is 8 ℃, the vacuum degree is 0.10Mpa, the rotating speed is 10r/min, then the continuous rolling and kneading are stopped after 30min, and the continuous rolling and kneading are continued for 30min according to the parameters after standing for 10min; repeating the above operation cycle 10 times; the rest time of the tumbler is 25kHz, the power is 500W, the intermittent ratio is the working time: the stopping time was 2s:5s, carrying out ultrasonic treatment, wherein the working time of each ultrasonic treatment is 7min, and improving the pickling effect;
(5) Filling and molding: pressing the meat rolled in the step (4) into cellulose sausage casing by a filling machine, automatically punching cards, and sectionally preparing round ham, wherein each round ham has a mass of 400g;
(6) And (3) cooking: placing the ham obtained in the step (5) into a high-pressure steam furnace, heating and steaming, steaming at 86 ℃ until the central temperature reaches 78 ℃ to obtain a finished product;
(7) Cooling and warehousing: the water with the temperature of 25 ℃ is used for rapidly reducing the central temperature to 45 ℃, and then the ham is put into a refrigerator with the temperature of 0 ℃ 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) Thawing raw meat: the raw material meat is selected from pork fillet, and is thawed by adopting an air thawing method, the temperature between thawing is controlled at 12 ℃, indoor ventilation is good, and the air relative humidity is 85%;
(2) Pretreatment of raw meat: removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-dried oxide layers and impurities from the completely thawed raw meat according to the requirements; cutting into strips of 400-600 g, and placing the strips in a refrigerator at 4 ℃ for standby;
(3) Preparing a curing agent: salt, compound phosphate and purified water are mixed according to the mass ratio of 1.5:0.8:15 is placed in a stirrer to be stirred for 3min, the rotating speed is 250r/min, the temperature of water is 8 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added 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 chickpea protein isolate and modified starch into the mixture according to the mass ratio of 2:6 after the chickpea protein isolate and the modified starch are fully dissolved, and stirring for 8min to obtain a mixed solution, namely a pickling agent;
(4) Rolling 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 together with the same, into a tumbler, the total volume of which does not exceed 60% of the container, the tumbling procedure being designed to: the temperature is 7 ℃, the vacuum degree is 0.06Mpa, the rotating speed is 20r/min, then the continuous rolling and kneading are stopped after 15min, and the continuous rolling and kneading are continued for 15min according to the parameters after the standing for 15min; repeating the above operation cycle 10 times; the rest time of the tumbler is that the working time is as the intermittent ratio with the frequency of 15kHz and the power of 600W: the stopping time was 2s:2s of ultrasonic treatment, wherein the working time of each ultrasonic treatment is 4min, and the pickling effect is improved;
(5) Filling and molding: pressing the meat rolled in the step (4) into a cellulose casing through a filling machine, automatically punching cards, and sectionally preparing round ham, wherein each quality is 400g;
(6) And (3) cooking: placing the ham obtained in the step (5) into a high-pressure steam furnace, heating and steaming, steaming at 82 ℃ until the central temperature reaches 74 ℃ to obtain a finished product;
(7) Cooling and warehousing: the water with the temperature of 25 ℃ is used for rapidly reducing the central temperature to 45 ℃, and then the ham is put into a refrigerator with the temperature of 2 ℃ for cooling for 12 hours, so that the central temperature of the ham is reduced to 6 ℃.
Finally, it is noted that the above embodiments are merely for illustrating the technical solution of the present invention and that other modifications and equivalents thereof by those skilled in the art should be included in the scope of the claims of the present invention without departing from the spirit and scope of the technical solution of the present invention.
Claims (5)
1. The processing method of the low-salt western ham is characterized by comprising the following steps of:
(1) Thawing raw meat: the method comprises the steps of selecting raw meat, thawing by adopting an air thawing method, controlling the temperature between thawing to 8-12 ℃, and enabling indoor ventilation to be good, wherein the air relative humidity is 80% -90%;
(2) Pretreatment of raw meat: removing tendons, bones, membranes, fat, cartilage, broken bones, blood stains, air-drying oxide layers and impurities from the completely thawed raw meat according to the requirements, cutting the raw meat into 400-600 g long strips, and placing the long strips in a refrigerator at 4 ℃ for standby;
(3) Preparing a curing agent: salt, compound phosphate and purified water are mixed according to the mass ratio of 1:0.5:20 is placed in a stirrer to be stirred for 5min, the rotating speed is 150r/min, the temperature of water is 4 ℃, and then white granulated sugar, D-sodium erythorbate, monascus red, pepper powder, nutmeg powder, cinnamon powder and edible essence are added according to the mass ratio of 1:0.3:0.015:0.2:0.06:0.05: mixing and stirring for 5min after 0.05, and fully dissolving the chickpea protein isolate and the modified starch according to the mass ratio of 3:8, adding the mixture into the mixture, and stirring the mixture for 5 minutes to obtain a curing agent;
(4) Rolling and pickling: the mass ratio of the curing agent obtained in the step (3) to raw meat and ice water at 0-4 ℃ is 0.4:1: 0.3 and pouring into a tumbling machine together, wherein the total volume is not more than 60% of the container, and the tumbling procedure is designed as follows: the temperature is 4 ℃, the vacuum degree is 0.01Mpa, the rotating speed is 30r/min, then the continuous rolling and kneading are stopped after 20min, and the continuous rolling and kneading are continued for 20min according to the parameters after standing for 10min; repeating the above operation cycle 8 times; the rest time of the tumbler is that the frequency is 20kHz, the power is 300W, the intermittent ratio is that the working time is: the stopping time was 2s:8s of ultrasonic treatment, wherein the working time of each ultrasonic treatment is 10min, and the pickling effect is improved;
(5) Vacuum filling and molding: pressing the meat rolled in the step (4) into a cellulose casing through a filling machine, automatically punching cards, and sectionally preparing ham, wherein the mass of each ham is 300-500 g;
(6) And (3) cooking: placing the ham obtained in the step (5) into a high-pressure steam furnace, heating and steaming, steaming at 80-86 ℃ until the central temperature reaches 72-78 ℃ to obtain a finished product;
(7) Cooling and warehousing: and (3) rapidly reducing the central temperature to 40-45 ℃ by using water with the temperature of 18-25 ℃, and then placing the cooled ham into a refrigerator with the temperature of 0-4 ℃ for cooling for 8-12 hours to reduce the central temperature of the ham to 2-6 ℃.
2. The method for processing the low-salt western ham according to claim 1, wherein the method comprises the steps of: in the step (1), the raw meat can be selected from pork hind leg meat or pork fillet meat, the temperature between thawing is 10 ℃, and the air relative humidity is 80%.
3. The method for processing the low-salt western ham according to claim 1, wherein the method comprises the steps of: in the step (5), the quality of each ham is controlled at 400g.
4. The method for processing the low-salt western ham according to claim 1, wherein the method comprises the steps of: in the step (6), the ham obtained in the step (5) is put into a high-pressure steam furnace for cooking, the temperature is 84 ℃, and the temperature reaches 72 ℃ at the center.
5. The method for processing the low-salt western ham according to claim 1, wherein the method comprises the steps of: in the step (7), water with the temperature of 20 ℃ is used for rapidly reducing the central temperature to 40 ℃, and then the water 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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