CN111700233A - Production process of ham slice and ham slice - Google Patents

Production process of ham slice and ham slice Download PDF

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Publication number
CN111700233A
CN111700233A CN202010581616.8A CN202010581616A CN111700233A CN 111700233 A CN111700233 A CN 111700233A CN 202010581616 A CN202010581616 A CN 202010581616A CN 111700233 A CN111700233 A CN 111700233A
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temperature
freezing
quick
ham
meat
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王�华
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Hunan Huale Food Co ltd
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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 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
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/428—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 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

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  • Polymers & Plastics (AREA)
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  • Food Science & Technology (AREA)
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  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a production process of ham slices and ham slices, and relates to the technical field of food production; in order to solve the problem of poor edible texture; a ham slice comprises the following components by percentage: 68% of raw materials, 5% of pickling materials, 0.01% of pyrophosphate, 8% of starch, 12% of borneol, 1% of refined salt and 5% of protein; a production process of ham slices comprises the following steps: preparing raw materials: removing fascia, periosteum, blood membrane, blood vessel, lymph, blood stasis and broken bone according to natural lines of raw materials, removing PSE meat, cleaning, and draining for use. The ham sausage is fine and smooth in tissue, good in elasticity and good in taste by adding the pig fat, and is beneficial to killing microorganisms in the ham sausage by adding the nitrite and high-temperature high-pressure cooking in the production process, so that the quality guarantee period of the product is prolonged, and the product can be stored for more than 3 months at room temperature according to tests.

Description

Production process of ham slice and ham slice
Technical Field
The invention relates to the technical field of food production, in particular to a ham slice and a production process thereof.
Background
Ham is a food which is deeply loved by consumers, in the processing process of Chinese ham, because the producing area, raw materials, processing technique and artificial factors are too many, the quality balance is difficult to guarantee, the processed finished product is uneven, partial taste is not good, the flavor of the ham is influenced, the internal quality of the ham product and the health of the consumers are also influenced, in the existing ham slice processing process, the ingredients are mainly injected into pork bodies in an injection mode, air holes are generated after the prepared product is sliced, the commodity is reduced, the quality judgment of the product when the consumers choose is influenced, the purchasing power is reduced, in addition, a large amount of preservatives and carrageenan substances are added, the human body is harmful, the adopted sterilization mode is damaged on the structure of the meat, the texture of the consumers when the consumers eat is influenced, in addition, the smoking step is adopted in the ham slice processing process, certain specific harmful substances, such as benzopyrene and the like, are generated to a certain extent, and are potential safety hazards.
Through search, the patent with Chinese patent application number CN200610015769.6 discloses a method for making instant ham slices, which comprises the following steps: 1) cutting ham, soaking in clear water, and reducing salt content; 2) cutting into slices after cooking; 3) putting into the flavor-permeating soup, heating and permeating flavor; 4) and finally, airing and packaging. The method for manufacturing the instant ham slice in the patent has the following defects: the instant food influences the texture of consumers when eating, and the ham slice processing process adopts a smoking step more, and can generate certain harmful substances such as benzopyrene to a certain extent.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a production process of a ham slice and the ham slice.
In order to achieve the purpose, the invention adopts the following technical scheme:
a ham slice comprises the following components by percentage: 68% of raw materials, 5% of pickling materials, 0.01% of pyrophosphate, 8% of starch, 12% of borneol, 1% of refined salt, 5% of protein, a plurality of fiber casings and the balance of ice water.
Preferably: the raw materials are fresh pork, lean beef and fat glance sideways at, and the fat is the best pig backfat.
Preferably: the preparation method of the curing material comprises the following steps:
s31: adding 20kg of tap water into a brine preparation device;
s32: adding refined salt 97.99%, granulated sugar 1.5%, sodium nitrite 0.5%, and tripolyphosphate 0.01%, mixing and dissolving, wherein the tripolyphosphate needs to be completely dissolved before adding, and the refined salt and granulated sugar are added after smashing if the refined salt and granulated sugar are agglomerated;
s33: if the concentration of the saline water is higher, adding a proper amount of borneol into the saline water according to actual specific conditions;
s34: all the materials are completely dissolved, and the temperature of the prepared curing material is 0 ℃.
A production process of ham slices comprises the following steps:
s1: preparing raw materials: removing fascia, periosteum, blood membrane, blood vessel, lymph, blood stasis and broken bone according to natural lines of raw materials, removing PSE meat, cleaning, and draining;
s2: and (3) disinfection: cleaning and disinfecting the production tools once every 30 minutes;
s3: cutting into blocks: cutting meat at a temperature of less than 10 deg.C, and cutting meat into pieces or strips of about 250 g;
s4: and (3) mincing: mincing meat blocks with a pore plate with the aperture of phi 12mm, cutting fat into fat cubes with the diameter of 0.6cm, taking out and spreading in a flat disc, and feeding into a refrigeration house with the temperature of 18 ℃ for freezing;
s5: chopping: adjusting 200 r/min, placing the frozen meat paste into a cold disc type cutting and mixing machine, adding pyrophosphate with the meat amount of 0.01%, cutting and mixing for 3-4 circles at 1850 r/min, starting 3850 r/min, and cutting and mixing for 7-8 circles; starting to rotate at 200 revolutions per minute, adding refined salt and fat, slowly adding 1/3 borneol, when the mixture is chopped into a meat paste shape, rotating at a low speed, adding protein and 1/3 ice water, after 1850 revolutions per minute is increased and continuously chopped for 3-4 circles, starting to rotate at 200 revolutions per minute, adding starch and the rest 1/3 ice water, and when the mixture is chopped into a viscous emulsified stuffing, increasing the speed to 3850 revolutions per minute;
s6: rolling and kneading: putting the meat paste and 2% -2.5% of pickling materials into a tumbling machine, pumping the vacuum degree to-0.08 Mpa, and pickling for 48-72 h under the environment of 0-4 ℃, wherein the pickled meat blocks are bright red, have normal smell and have soft, smooth and solid meat quality;
s7: filling: filling chopped and mixed meat stuffing into a fiber casing with the diameter of 32mm by using a continuous vacuum sausage filling and binding machine, filling under the pressure condition of about 0.4MPa, wherein the filling is required to be uniform and consistent, one fiber is filled every 100s, binding the opening by using aluminum wires, filling the filling length (between two buttons) of 173mm, the folding width is 10mm, the clamping diameter phi is 2.1mm, and measuring 41-43 g/piece;
s8: and (3) sterilization: adopting high temperature and high pressure sterilization method to increase shelf life, adopting ham sausage at 120 deg.C, cooling to 85 deg.C for 20min, and sterilizing at constant temperature for 40min/85 deg.C.
S9: freezing: quick-freezing by adopting a flat quick-freezing machine, wherein the quick-freezing temperature is as follows: -25 to-28 ℃, quick-freezing time: quickly freezing for 20-30 minutes until the surface temperature of the product is-4 to-2 ℃;
s10: slicing: after peeling off casings, the quick-frozen product is sliced by a slicer, the slicing thickness is 2.5 +/-0.1 mm, and the slicing of the quick-frozen product is finished within 2 hours;
s11: packaging: and (3) carrying out vacuum packaging on the sliced product by adopting a white compound bag, wherein the size of the white compound bag is as follows: 320mm 300mm, packaging requirements: the packaging quantity is 1 kg/bag, the net content positive deviation is less than or equal to 20g, the product arrangement in the packaging bag is neat and beautiful, and the packaging seal is smooth and has no wrinkles;
s12: secondary sterilization: sterilizing at 80 deg.C for 25min, and taking out the product after sterilization;
s13: and (3) detection: the product is detected by a metal detector one by one, and the phenomenon of air leakage and flatulence cannot occur;
s14: and (3) storage: placing the qualified product after detection in a refrigeration house for refrigeration, wherein the refrigeration temperature is as follows: -10 to-15 ℃.
Preferably: the final temperature of the minced meat when chopped in said S5 should not exceed 13 deg.C, preferably 8-10 deg.C.
Preferably: the tumbling method in the S6 comprises the following steps:
s41: rolling and kneading for 3 hours for the first time, stopping rolling and kneading for 10 minutes every time when the rolling and kneading is 50 minutes, and then statically pickling for more than 8 hours;
s42: and (5) rolling for the second time, adding 8% of starch into the rolling machine, vacuumizing, and rolling for 1 hour.
Preferably: the rolling and kneading ambient temperature is 0-4 ℃, the stuffing outlet temperature is 2-6 ℃, and the rolled and kneaded meat stuffing is filled within 4 hours.
Preferably: and in the S8, sterilizing, heating to a temperature not higher than 15 minutes, keeping the temperature at 10 minutes/121 ℃, cooling to 25 ℃ with water, taking out of the pot, properly increasing and decreasing the sterilizing time according to the diameters of different products, drying the sausage casing in time after sterilizing, and then carrying out quality inspection.
In one embodiment, the freezing in S9 can be performed according to the diameter of different products by automatically controlling the freezing temperature and the freezing time to ensure that each part of the ham slice is frozen uniformly and with the least electricity consumption, and the specific steps include,
step A1: obtaining a real-time heat value W released when products with different diameters are subjected to uniform quick freezing by using a formula (1)l(t)
Figure BDA0002552512000000051
Wherein Wl(t) represents the real-time calorific value released when the product with the diameter of l is subjected to uniform quick freezing; k represents the specific heat capacity of the article; l represents the diameter of the article; t represents the initial temperature of the article; t isSIndicating the temperature of the product after quick freezing; ρ represents the density of the article;
step A2: obtaining real-time quick-freezing temperature values S of products with different diameters by using formula (2)l(t,tm)
Figure BDA0002552512000000052
Wherein Sl(t,tm) Denotes the diameter l and the total cooling time tmThe quick-frozen temperature value of the product at the time t under the condition of (1); sl(0,tm) Denotes the diameter l and the total cooling time tmThe initial quick-frozen temperature value of the product under the condition (1);
step A3: obtaining the total electricity consumption Q of products with different diameters by using the formula (3)l(tm)
Figure BDA0002552512000000061
Wherein Ql(tm) Denotes the diameter l and the total cooling time tmTotal power usage of the article under the conditions of (a); u represents the amount of voltage consumed per unit time per unit temperature; s represents a preset unit temperature value; r represents the resistance value of the quick-freezing machine;
step A4: make Ql(tm) For tmObtaining the first derivative
Figure BDA0002552512000000062
Order to
Figure BDA0002552512000000063
Will find tmSubstituting into formula (3) to obtain corresponding Ql(tm) Value, selected to obtain the corresponding Ql(tm) Minimum value of the values, t corresponding to the minimum valuemThe value is denoted taI.e. the total quick freezing time which needs to be controlled under the condition of minimum total power consumption, t ism＝taSubstituting into formula (2) to obtain S (t, t)a) Is recorded as StaAnd (t) is the real-time quick-freezing temperature value which needs to be controlled under the condition of minimum total power consumption.
The invention has the beneficial effects that:
1. the ham sausage is fine and smooth in tissue, good in elasticity and good in taste by adding the pig fat, and is beneficial to enhancing the flavor and the tenderness of the ham sausage by adding the starch, microorganisms in the ham sausage are killed by adding the nitrite and high-temperature high-pressure cooking in the production process, the quality guarantee period of the product is prolonged, and the product can be stored for more than 3 months at room temperature according to the test.
2. The sausage is treated at high pressure and low temperature, has good sterilization effect, is beneficial to preserving the nutritional value, can produce ham sausages with fumigating fragrance by adding fumigating fragrant substances, is popular with consumers, avoids environmental pollution, simplifies the processing process, and is beneficial to industrial production.
3. The product prepared in the later stage is free from pores, so that the quality assurance is improved, and the purchasing power of consumers on the product during purchasing is increased.
Drawings
Fig. 1 is a schematic view of a preparation process structure of a production process of ham slices provided by the present invention.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Reference will now be made in detail to embodiments of the present patent, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present patent and are not to be construed as limiting the present patent.
In the description of this patent, it is to be understood that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used in the orientations and positional relationships indicated in the drawings for the convenience of describing the patent and for the simplicity of description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the patent.
In the description of this patent, it is noted that unless otherwise specifically stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can include, for example, fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meaning of the above terms in this patent may be understood by those of ordinary skill in the art as appropriate.
Example 1:
a ham slice, as shown in figure 1, comprises the following components by percentage: 68% of raw materials, 5% of pickling materials, 0.01% of pyrophosphate, 8% of starch, 12% of borneol, 1% of refined salt, 5% of protein, a plurality of fiber casings and the balance of ice water.
The raw materials comprise fresh pork, lean beef and fat glance sideways at, and the fat is the best pig backfat.
The preparation method of the curing material comprises the following steps:
s31: adding 20kg of tap water into a brine preparation device;
s32: adding refined salt 97.99%, granulated sugar 1.5%, sodium nitrite 0.5%, and tripolyphosphate 0.01%, mixing and dissolving, wherein the tripolyphosphate needs to be completely dissolved before adding, and the refined salt and granulated sugar are added after smashing if the refined salt and granulated sugar are agglomerated;
s33: if the concentration of the saline water is higher, adding a proper amount of borneol into the saline water according to actual specific conditions;
s34: all the materials are completely dissolved, and the temperature of the prepared curing material is 0 ℃.
A production process of ham slices comprises the following steps:
s1: preparing raw materials: removing fascia, periosteum, blood membrane, blood vessel, lymph, blood stasis, broken bone, etc. according to natural texture of raw materials, removing PSE meat, cleaning, and draining;
s2: and (3) disinfection: cleaning and disinfecting the production tools once every 30 minutes;
s3: cutting into blocks: cutting meat at a temperature of less than 10 deg.C, and cutting meat into pieces or strips of about 250 g;
s4: and (3) mincing: mincing meat blocks with a pore plate with the aperture of phi 12mm, cutting fat into fat cubes with the diameter of 0.6cm, taking out and spreading in a flat disc, and feeding into a refrigeration house with the temperature of 18 ℃ for freezing;
s5: chopping: adjusting 200 r/min, placing the frozen meat paste into a cold disc type cutting and mixing machine, adding pyrophosphate with the meat amount of 0.01%, cutting and mixing for 3-4 circles at 1850 r/min, starting 3850 r/min, and cutting and mixing for 7-8 circles; starting to rotate at 200 revolutions per minute, adding refined salt and fat, slowly adding 1/3 borneol, when the mixture is chopped into a meat paste shape, rotating at a low speed, adding protein and 1/3 ice water, after 1850 revolutions per minute is increased and continuously chopped for 3-4 circles, starting to rotate at 200 revolutions per minute, adding starch and the rest 1/3 ice water, and when the mixture is chopped into a viscous emulsified stuffing, increasing the speed to 3850 revolutions per minute;
s6: rolling and kneading: putting the meat paste and 2% -2.5% of pickling materials into a tumbling machine, pumping the vacuum degree to-0.08 Mpa, and pickling for 48-72 h under the environment of 0-4 ℃, wherein the pickled meat blocks are bright red, have normal smell and have soft, smooth and solid meat quality;
s7: filling: filling chopped and mixed meat stuffing into a fiber casing with the diameter of 32mm by using a continuous vacuum sausage filling and binding machine, filling under the pressure condition of about 0.4MPa, wherein the filling is required to be uniform and consistent, one fiber is filled every 100s, binding the opening by using aluminum wires, filling the filling length (between two buttons) of 173mm, the folding width is 10mm, the clamping diameter phi is 2.1mm, and measuring 41-43 g/piece;
s8: and (3) sterilization: adopting high temperature and high pressure sterilization method to increase shelf life, adopting ham sausage at 120 deg.C, cooling to 85 deg.C for 20min, and sterilizing at constant temperature for 40min/85 deg.C.
S9: freezing: quick-freezing by adopting a flat quick-freezing machine, wherein the quick-freezing temperature is as follows: -25 to-28 ℃, quick-freezing time: quickly freezing for 20-30 minutes until the surface temperature of the product is-4 to-2 ℃;
s10: slicing: after peeling off casings, the quick-frozen product is sliced by a slicer, the slicing thickness is 2.5 +/-0.1 mm, and the slicing of the quick-frozen product is finished within 2 hours;
s11: packaging: and (3) carrying out vacuum packaging on the sliced product by adopting a white compound bag, wherein the size of the white compound bag is as follows: 320mm 300mm, packaging requirements: the packaging quantity is 1 kg/bag, the net content positive deviation is less than or equal to 20g, the product arrangement in the packaging bag is neat and beautiful, and the packaging seal is smooth and has no wrinkles;
s12: secondary sterilization: sterilizing at 80 deg.C for 25min, and taking out the product after sterilization;
s13: and (3) detection: the products are detected by a metal detector one by one, and the phenomena of air leakage, flatulence and the like cannot occur;
s14: and (3) storage: placing the qualified product after detection in a refrigeration house for refrigeration, wherein the refrigeration temperature is as follows: -10 to-15 ℃.
The final temperature of the minced meat when chopped in said S5 should not exceed 13 deg.C, preferably 8-10 deg.C.
The tumbling method in the S6 comprises the following steps:
s41: rolling and kneading for 3 hours for the first time, stopping rolling and kneading for 10 minutes every time when the rolling and kneading is 50 minutes, and then statically pickling for more than 8 hours;
s42: and (5) rolling for the second time, adding 8% of starch into the rolling machine, vacuumizing, and rolling for 1 hour.
Further, the rolling and kneading environmental temperature is 0-4 ℃, the stuffing outlet temperature is 2-6 ℃, and the rolled and kneaded meat stuffing is filled within 4 hours.
And in the S8, sterilizing, heating to a temperature not higher than 15 minutes, keeping the temperature at 10 minutes/121 ℃, cooling to 25 ℃ with water, taking out of the pot, properly increasing and decreasing the sterilizing time according to the diameters of different products, drying the sausage casing in time after sterilizing, and then carrying out quality inspection.
When the ham sausage is used, the pig fat is added, so that the flavor and the tenderness of the ham sausage are enhanced, and the ham sausage is fine and smooth in tissue, good in elasticity and good in taste by adding starch or other thickening and emulsifying agents; through adding nitrite and high temperature in the production process, high-pressure cooking is favorable for killing microorganisms in the product, the shelf life of the product is prolonged, the product can be stored for more than 3 months at room temperature according to tests, and the sterilization effect is also better through high-pressure and low-temperature treatment and enema, and the nutritional value of the product is favorable for storage; the ham sausage with the smoked fragrance can be produced by adding the smoked fragrance, the product is popular with consumers, the environmental pollution is avoided, the processing process is simplified, and the factory production is facilitated.
Example 2:
a production process of ham slices and ham slices are shown in figure 1 and comprise the following components in percentage by weight: 70.99% of raw materials, 5% of pickling materials, 0.01% of pyrophosphate, 8% of starch, 10% of borneol, 1% of refined salt, 4% of protein, a plurality of fiber casings and the balance of ice water.
The raw materials comprise fresh pork, lean beef and fat glance sideways at, and the fat is the best pig backfat.
The preparation method of the curing material comprises the following steps:
s31: adding 20kg of tap water into a brine preparation device;
s32: adding refined salt 97.99%, granulated sugar 1.5%, sodium nitrite 0.5%, and tripolyphosphate 0.01%, mixing and dissolving, wherein the tripolyphosphate needs to be completely dissolved before adding, and the refined salt and granulated sugar are added after smashing if the refined salt and granulated sugar are agglomerated;
s33: if the concentration of the saline water is higher, adding a proper amount of borneol into the saline water according to actual specific conditions;
s34: all the materials are completely dissolved, and the temperature of the prepared curing material is 0 ℃.
A production process of ham slices comprises the following steps:
s1: preparing raw materials: removing fascia, periosteum, blood membrane, blood vessel, lymph, blood stasis, broken bone, etc. according to natural texture of raw materials, removing PSE meat, cleaning, and draining;
s2: and (3) disinfection: cleaning and disinfecting the production tools once every 30 minutes;
s3: cutting into blocks: cutting meat at a temperature of less than 10 deg.C, and cutting meat into pieces or strips of about 250 g;
s4: and (3) mincing: mincing meat blocks with a pore plate with the aperture of phi 12mm, cutting fat into fat cubes with the diameter of 0.6cm, taking out and spreading in a flat disc, and feeding into a refrigeration house with the temperature of 16 ℃ for freezing;
s5: chopping: adjusting 200 r/min, placing the frozen meat paste into a cold disc type cutting and mixing machine, adding pyrophosphate with the meat amount of 0.01%, cutting and mixing for 3-4 circles at 1850 r/min, starting 3850 r/min, and cutting and mixing for 7-8 circles; starting to rotate at 200 revolutions per minute, adding refined salt and fat, slowly adding 1/3 borneol, when the mixture is chopped into a meat paste shape, rotating at a low speed, adding protein and 1/3 ice water, after 1850 revolutions per minute is increased and continuously chopped for 3-4 circles, starting to rotate at 200 revolutions per minute, adding starch and the rest 1/3 ice water, and when the mixture is chopped into a viscous emulsified stuffing, increasing the speed to 3850 revolutions per minute;
s6: rolling and kneading: putting the meat paste and 2% -2.5% of pickling materials into a tumbling machine, pumping the vacuum degree to-0.08 Mpa, and pickling for 48-72 h under the environment of 0-4 ℃, wherein the pickled meat blocks are bright red, have normal smell and have soft, smooth and solid meat quality;
s7: filling: filling chopped and mixed meat stuffing into a fiber casing with the diameter of 32mm by using a continuous vacuum sausage filling and binding machine, filling under the pressure condition of about 0.4MPa, wherein the filling is required to be uniform and consistent, one fiber is filled every 100s, binding the opening by using aluminum wires, filling the filling length (between two buttons) of 173mm, the folding width is 10mm, the clamping diameter phi is 2.1mm, and measuring 41-43 g/piece;
s8: and (3) sterilization: adopting high temperature and high pressure sterilization method to increase shelf life, adopting ham sausage at 120 deg.C, cooling to 80 deg.C for 20min, and sterilizing at constant temperature for 40min/80 deg.C.
S9: freezing: quick-freezing by adopting a flat quick-freezing machine, wherein the quick-freezing temperature is as follows: -25 to-28 ℃, quick-freezing time: quickly freezing for 20-30 minutes until the surface temperature of the product is-4 to-2 ℃;
s10: slicing: after peeling off casings, the quick-frozen product is sliced by a slicer, the slicing thickness is 2.5 +/-0.1 mm, and the slicing of the quick-frozen product is finished within 2 hours;
s11: packaging: and (3) carrying out vacuum packaging on the sliced product by adopting a white compound bag, wherein the size of the white compound bag is as follows: 320mm 300mm, packaging requirements: the packaging quantity is 1 kg/bag, the net content positive deviation is less than or equal to 20g, the product arrangement in the packaging bag is neat and beautiful, and the packaging seal is smooth and has no wrinkles;
s12: secondary sterilization: sterilizing at 75 deg.C for 25min, and taking out the product after sterilization;
s13: and (3) detection: the products are detected by a metal detector one by one, and the phenomena of air leakage, flatulence and the like cannot occur;
s14: and (3) storage: placing the qualified product after detection in a refrigeration house for refrigeration, wherein the refrigeration temperature is as follows: -10 to-15 ℃.
The final temperature of the minced meat when chopped in said S5 should not exceed 13 deg.C, preferably 8-10 deg.C.
The tumbling method in the S6 comprises the following steps:
s41: rolling and kneading for 3 hours for the first time, stopping rolling and kneading for 15 minutes every time, and then statically pickling for more than 10 hours;
s42: and (3) rolling for the second time, adding 10% of starch into the rolling machine, vacuumizing, and rolling for 1 hour.
Further, the rolling and kneading environmental temperature is 0-4 ℃, the stuffing outlet temperature is 2-6 ℃, and the rolled and kneaded meat stuffing is filled within 4 hours.
And in the S8, sterilizing, heating to a temperature not higher than 15 minutes, keeping the temperature at 10 minutes/120 ℃, cooling to 25 ℃ with water, taking out of the pot, properly increasing and decreasing the sterilizing time according to the diameters of different products, drying the sausage casing in time after sterilizing, and then carrying out quality inspection.
Example 3:
a ham slice, as shown in figure 1, comprises the following components by percentage: 65% of raw materials, 4% of pickling materials, 0.01% of pyrophosphate, 8% of starch, 10% of borneol, 2% of refined salt, 7% of protein, a plurality of fiber casings and the balance of ice water.
The raw materials comprise fresh pork, lean beef and fat glance sideways at, and the fat is the best pig backfat.
The preparation method of the curing material comprises the following steps:
s31: adding 20kg of tap water into a brine preparation device;
s32: adding refined salt 97.99%, granulated sugar 1.5%, sodium nitrite 0.5%, and tripolyphosphate 0.01%, mixing and dissolving, wherein the tripolyphosphate needs to be completely dissolved before adding, and the refined salt and granulated sugar are added after smashing if the refined salt and granulated sugar are agglomerated;
s33: if the concentration of the saline water is higher, adding a proper amount of borneol into the saline water according to actual specific conditions;
s34: all the materials are completely dissolved, and the temperature of the prepared curing material is 0 ℃.
A production process of ham slices comprises the following steps:
s1: preparing raw materials: removing fascia, periosteum, blood membrane, blood vessel, lymph, blood stasis, broken bone, etc. according to natural texture of raw materials, removing PSE meat, cleaning, and draining;
s2: and (3) disinfection: cleaning and disinfecting the production tools once every 30 minutes;
s3: cutting into blocks: cutting meat at a temperature of less than 10 deg.C, and cutting meat into pieces or strips of about 250 g;
s4: and (3) mincing: mincing meat blocks with a pore plate with the aperture of phi 12mm, cutting fat into fat cubes with the diameter of 0.6cm, taking out and spreading in a flat disc, and feeding into a refrigeration house with the temperature of 18 ℃ for freezing;
s5: chopping: adjusting 200 r/min, placing the frozen meat paste into a cold disc type cutting and mixing machine, adding pyrophosphate with the meat amount of 0.01%, cutting and mixing for 3-4 circles at 1850 r/min, starting 3850 r/min, and cutting and mixing for 7-8 circles; starting to rotate at 200 revolutions per minute, adding refined salt and fat, slowly adding 1/3 borneol, when the mixture is chopped into a meat paste shape, rotating at a low speed, adding protein and 1/3 ice water, after 1850 revolutions per minute is increased and continuously chopped for 3-4 circles, starting to rotate at 200 revolutions per minute, adding starch and the rest 1/3 ice water, and when the mixture is chopped into a viscous emulsified stuffing, increasing the speed to 3850 revolutions per minute;
s6: rolling and kneading: putting the meat paste and 2% -2.5% of pickling materials into a tumbling machine, pumping the vacuum degree to-0.08 Mpa, and pickling for 48-72 h under the environment of 0-4 ℃, wherein the pickled meat blocks are bright red, have normal smell and have soft, smooth and solid meat quality;
s7: filling: filling chopped and mixed meat stuffing into a fiber casing with the diameter of 32mm by using a continuous vacuum sausage filling and binding machine, filling under the pressure condition of about 0.4MPa, wherein the filling is required to be uniform and consistent, one fiber is filled every 100s, binding the opening by using aluminum wires, filling the filling length (between two buttons) of 173mm, the folding width is 10mm, the clamping diameter phi is 2.1mm, and measuring 41-43 g/piece;
s8: and (3) sterilization: adopting high temperature and high pressure sterilization method to increase shelf life, adopting ham sausage at 120 deg.C, cooling to 90 deg.C for 20min, and sterilizing at constant temperature for 30min/90 deg.C.
S9: freezing: quick-freezing by adopting a flat quick-freezing machine, wherein the quick-freezing temperature is as follows: -25 to-28 ℃, quick-freezing time: quickly freezing for 20-30 minutes until the surface temperature of the product is-4 to-2 ℃;
s10: slicing: after peeling off casings, the quick-frozen product is sliced by a slicer, the slicing thickness is 2.5 +/-0.1 mm, and the slicing of the quick-frozen product is finished within 2 hours;
s11: packaging: and (3) carrying out vacuum packaging on the sliced product by adopting a white compound bag, wherein the size of the white compound bag is as follows: 320mm 300mm, packaging requirements: the packaging quantity is 1 kg/bag, the net content positive deviation is less than or equal to 20g, the product arrangement in the packaging bag is neat and beautiful, and the packaging seal is smooth and has no wrinkles;
s12: secondary sterilization: sterilizing at 75 deg.C for 30min, and taking out the product after sterilization;
s13: and (3) detection: the products are detected by a metal detector one by one, and the phenomena of air leakage, flatulence and the like cannot occur;
s14: and (3) storage: placing the qualified product after detection in a refrigeration house for refrigeration, wherein the refrigeration temperature is as follows: -10 to-15 ℃.
The final temperature of the minced meat when chopped in said S5 should not exceed 13 deg.C, preferably 8-10 deg.C.
The tumbling method in the S6 comprises the following steps:
s41: rolling and kneading for 3 hours for the first time, stopping rolling and kneading for 10 minutes every time when the rolling and kneading is 50 minutes, and then statically pickling for more than 10 hours;
s42: and (3) rolling for the second time, adding 8% of starch into the rolling machine, vacuumizing, and rolling for 1.5 hours.
Further, the rolling and kneading environmental temperature is 0-4 ℃, the stuffing outlet temperature is 2-6 ℃, and the rolled and kneaded meat stuffing is filled within 4 hours.
And in the S8, sterilizing, heating to a temperature not higher than 15 minutes, keeping the temperature at 10 minutes/121 ℃, cooling to 25 ℃ with water, taking out of the pot, properly increasing and decreasing the sterilizing time according to the diameters of different products, drying the sausage casing in time after sterilizing, and then carrying out quality inspection.
In one embodiment, the freezing in S9 can be performed according to the diameter of different products by automatically controlling the freezing temperature and the freezing time to ensure that each part of the ham slice is frozen uniformly and with the least electricity consumption, and the specific steps include,
step A1: obtaining a real-time heat value W released when products with different diameters are subjected to uniform quick freezing by using a formula (1)l(t)
Figure BDA0002552512000000181
Wherein Wl(t) represents the real-time calorific value released when the product with the diameter of l is subjected to uniform quick freezing; k represents the specific heat capacity of the article; l represents the diameter of the article; t represents the initial temperature of the article; t isSIndicating the temperature of the product after quick freezing; ρ represents the density of the article;
step A2: obtaining real-time quick-freezing temperature values S of products with different diameters by using formula (2)l(t,tm)
Figure BDA0002552512000000182
Wherein Sl(t,tm) Denotes the diameter l and the total cooling time tmThe quick-frozen temperature value of the product at the time t under the condition of (1); sl(0,tm) Denotes the diameter l and the total cooling time tmThe initial quick-frozen temperature value of the product under the condition (1);
step A3: obtaining the total electricity consumption Q of products with different diameters by using the formula (3)l(tm)
Figure BDA0002552512000000183
Wherein Ql(tm) Denotes the diameter l and the total cooling time tmTotal power usage of the article under the conditions of (a); u represents the amount of voltage consumed per unit time per unit temperature; s represents a preset unit temperature value; r represents the resistance value of the quick-freezing machine;
step A4: make Ql(tm) For tmObtaining the first derivative
Figure BDA0002552512000000191
Order to
Figure BDA0002552512000000192
Will find tmSubstituting into formula (3) to obtain corresponding Ql(tm) Value, selected to obtain the corresponding Ql(tm) Minimum value of the values, t corresponding to the minimum valuemThe value is denoted taI.e. the total quick freezing time which needs to be controlled under the condition of minimum total power consumption, t ism＝taSubstituting into formula (2) to obtain S (t, t)a) Record as
Figure BDA0002552512000000193
Namely the real-time quick-freezing temperature value which needs to be controlled under the condition of minimum total power consumption.
The beneficial effects of the above technical scheme are: the real-time heat value released when products with different diameters are subjected to uniform quick freezing is obtained by using the formula (1) in the step A1, the purpose is to observe the relation between the diameter and the released heat value, and compared with the method without the step and the formula, the method can realize the control of the quick freezing temperature and the quick freezing time according to the diameter of the products, so that each product achieves a perfect quick freezing effect; the formula (2) in the step A2 is utilized to obtain the real-time quick-freezing temperature values of products with different diameters, the relation between the quick-freezing temperature values and the diameters of the products and the total cooling time can be determined by utilizing the formula, the real-time quick-freezing temperature values of the products with different diameters needing real-time control are finally obtained by combining the step A4, so that the highest economic benefit is ensured under the condition that the quality and the taste of the products are not changed, the total power consumption of the products with different diameters is obtained by utilizing the formula (3) in the step A3, the purpose is to calculate the consumed power, and compared with the condition that the formula and the step are not available, the quick-freezing of the products can be ensured under the condition that the consumed power consumption is the minimum, the.

Claims (9)

1. The ham slice is characterized by comprising the following components in percentage by weight: 68% of raw materials, 5% of pickling materials, 0.01% of pyrophosphate, 8% of starch, 12% of borneol, 1% of refined salt, 5% of protein, a plurality of fiber casings and the balance of ice water.
2. The ham piece of claim 1 wherein said raw materials are fresh pork, lean beef and fat glance sideways at, and the fat is preferably pig backfat.
3. The ham piece as claimed in claim 2, wherein the preparation method of the marinade comprises the following steps:
s31: adding 20kg of tap water into a brine preparation device;
s32: adding refined salt 97.99%, granulated sugar 1.5%, sodium nitrite 0.5%, and tripolyphosphate 0.01%, mixing and dissolving, wherein the tripolyphosphate needs to be completely dissolved before adding, and the refined salt and granulated sugar are added after smashing if the refined salt and granulated sugar are agglomerated;
s33: if the concentration of the saline water is higher, adding a proper amount of borneol into the saline water according to actual specific conditions;
s34: all the materials are completely dissolved, and the temperature of the prepared curing material is 0 ℃.
4. The production process of the ham slice is characterized by comprising the following steps:
s1: preparing raw materials: removing fascia, periosteum, blood membrane, blood vessel, lymph, blood stasis and broken bone according to natural lines of raw materials, removing PSE meat, cleaning, and draining;
s2: and (3) disinfection: cleaning and disinfecting the production tools once every 30 minutes;
s3: cutting into blocks: cutting meat at a temperature of less than 10 deg.C, and cutting meat into pieces or strips of about 250 g;
s4: and (3) mincing: mincing meat blocks with a pore plate with the aperture of phi 12mm, cutting fat into fat cubes with the diameter of 0.6cm, taking out and spreading in a flat disc, and feeding into a refrigeration house with the temperature of 18 ℃ for freezing;
s5: chopping: adjusting 200 r/min, placing the frozen meat paste into a cold disc type cutting and mixing machine, adding pyrophosphate with the meat amount of 0.01%, cutting and mixing for 3-4 circles at 1850 r/min, starting 3850 r/min, and cutting and mixing for 7-8 circles; starting to rotate at 200 revolutions per minute, adding refined salt and fat, slowly adding 1/3 borneol, when the mixture is chopped into a meat paste shape, rotating at a low speed, adding protein and 1/3 ice water, after 1850 revolutions per minute is increased and continuously chopped for 3-4 circles, starting to rotate at 200 revolutions per minute, adding starch and the rest 1/3 ice water, and when the mixture is chopped into a viscous emulsified stuffing, increasing the speed to 3850 revolutions per minute;
s6: rolling and kneading: putting the meat paste and 2% -2.5% of pickling materials into a tumbling machine, pumping the vacuum degree to-0.08 Mpa, and pickling for 48-72 h under the environment of 0-4 ℃, wherein the pickled meat blocks are bright red, have normal smell and have soft, smooth and solid meat quality;
s7: filling: filling chopped and mixed meat stuffing into a fiber casing with the diameter of 32mm by using a continuous vacuum sausage filling and binding machine, filling under the pressure condition of about 0.4MPa, wherein the filling is required to be uniform and consistent, one fiber is filled every 100s, binding the opening by using aluminum wires, filling the filling length (between two buttons) of 173mm, the folding width is 10mm, the clamping diameter phi is 2.1mm, and measuring 41-43 g/piece;
s8: and (3) sterilization: adopting high temperature and high pressure sterilization method to increase shelf life, placing ham sausage in pan at 120 deg.C, cooling to 85 deg.C for 20min, and sterilizing at constant temperature for 40min/85 deg.C;
s9: freezing: quick-freezing by adopting a flat quick-freezing machine, wherein the quick-freezing temperature is as follows: -25 to-28 ℃, quick-freezing time: quickly freezing for 20-30 minutes until the surface temperature of the product is-4 to-2 ℃;
s10: slicing: after peeling off casings, the quick-frozen product is sliced by a slicer, the slicing thickness is 2.5 +/-0.1 mm, and the slicing of the quick-frozen product is finished within 2 hours;
s11: packaging: and (3) carrying out vacuum packaging on the sliced product by adopting a white compound bag, wherein the size of the white compound bag is as follows: 320mm 300mm, packaging requirements: the packaging quantity is 1 kg/bag, the net content positive deviation is less than or equal to 20g, the product arrangement in the packaging bag is neat and beautiful, and the packaging seal is smooth and has no wrinkles;
s12: secondary sterilization: sterilizing at 80 deg.C for 25min, and taking out the product after sterilization;
s13: and (3) detection: the product is detected by a metal detector one by one, and the phenomenon of air leakage and flatulence cannot occur;
s14: and (3) storage: placing the qualified product after detection in a refrigeration house for refrigeration, wherein the refrigeration temperature is as follows: -10 to-15 ℃.
5. A process for preparing ham slice as claimed in claim 4, wherein the final temperature of chopped meat in S5 is not higher than 13 ℃, preferably 8-10 ℃.
6. The process for producing ham slices as claimed in claim 4, wherein the tumbling method in S6 comprises the following steps:
s41: rolling and kneading for 3 hours for the first time, stopping rolling and kneading for 10 minutes every time when the rolling and kneading is 50 minutes, and then statically pickling for more than 8 hours;
s42: and (5) rolling for the second time, adding 8% of starch into the rolling machine, vacuumizing, and rolling for 1 hour.
7. A process for preparing ham slice as claimed in claim 6, wherein the kneading ambient temperature is 0-4 deg.C, the stuffing-discharging temperature is preferably 2-6 deg.C, and the kneaded meat stuffing is filled within 4 h.
8. The process for producing ham slices according to claim 5, wherein in S8, the temperature is raised for sterilization by no more than 15 minutes, the temperature is kept at 10 minutes/121 ℃, the ham slices are taken out of the pot after being cooled to 25 ℃, the sterilization time can be properly increased or decreased according to the diameters of different products, and the sausage casing is dried in time after sterilization and then subjected to quality inspection.
9. The process for producing ham slices as claimed in claim 5, wherein the freezing step in S9 is performed to ensure uniform freezing of each part of ham slices and to minimize the consumption of electricity by automatically controlling the freezing temperature and time according to the diameter of different products,
step A1: obtaining a real-time heat value W released when products with different diameters are subjected to uniform quick freezing by using a formula (1)l(t)
Figure FDA0002552511990000041
Wherein Wl(t) represents the real-time calorific value released when the product with the diameter of l is subjected to uniform quick freezing; k represents the specific heat capacity of the article; l represents the diameter of the article; t represents the initial temperature of the article; t isSIndicating the temperature of the product after quick freezing; ρ represents the density of the article;
step A2: obtaining real-time quick-freezing temperature values S of products with different diameters by using formula (2)l(t,tm)
Figure FDA0002552511990000042
Wherein Sl(t,tm) Denotes the diameter l and the total cooling time tmThe quick-frozen temperature value of the product at the time t under the condition of (1); sl(0,tm) Denotes the diameter l and the total cooling time tmOf the article under the conditions ofAn initial quick-freezing temperature value;
step A3: obtaining the total electricity consumption Q of products with different diameters by using the formula (3)l(tm)
Figure FDA0002552511990000051
Wherein Ql(tm) Denotes the diameter l and the total cooling time tmTotal power usage of the article under the conditions of (a); u represents the amount of voltage consumed per unit time per unit temperature; s represents a preset unit temperature value; r represents the resistance value of the quick-freezing machine;
step A4: make Ql(tm) For tmObtaining the first derivative
Figure FDA0002552511990000052
Order to
Figure FDA0002552511990000053
Will find tmSubstituting into formula (3) to obtain corresponding Ql(tm) Value, selected to obtain the corresponding Ql(tm) Minimum value of the values, t corresponding to the minimum valuemThe value is denoted taI.e. the total quick freezing time which needs to be controlled under the condition of minimum total power consumption, t ism＝taSubstituting into formula (2) to obtain S (t, t)a) Record as
Figure FDA0002552511990000054
Namely the real-time quick-freezing temperature value which needs to be controlled under the condition of minimum total power consumption.
CN202010581616.8A 2020-06-23 2020-06-23 Production process of ham slice and ham slice Withdrawn CN111700233A (en)

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