CN112425763A - Compound meat product curing agent and preparation method and application thereof - Google Patents

Compound meat product curing agent and preparation method and application thereof Download PDF

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CN112425763A
CN112425763A CN202011277917.8A CN202011277917A CN112425763A CN 112425763 A CN112425763 A CN 112425763A CN 202011277917 A CN202011277917 A CN 202011277917A CN 112425763 A CN112425763 A CN 112425763A
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curing agent
parts
meat product
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杨喆
熊玮
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Suzhou Wenda Food Ingredients 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—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
    • A23L13/60—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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention belongs to the technical field of food, and relates to a compound meat product curing agent as well as a preparation method and application thereof, wherein the compound meat product curing agent comprises a compound meat product curing agent a and a compound meat product curing agent b; the raw materials of the compound meat product curing agent a comprise low-sodium salt, fermented celery powder, fermented sugar, beet powder and vinegar powder; the raw materials of the compound meat product curing agent b comprise large cherry powder and fermented corn syrup. The invention provides a pickling agent for meat products with clean labels, which is prepared by compounding natural component products. The curing agent is combined with corresponding process application, so that the risk of nitrite residues can be effectively reduced, and the color and curing flavor brought by nitrite are provided.

Description

Compound meat product curing agent and preparation method and application thereof
Technical Field
The invention relates to the technical field of food, in particular to a natural compound curing agent used in a meat product processing process and application thereof.
Background
Sodium nitrite and sodium nitrate salts are traditional curing agents in meat product processing. In terms of color development, myoglobin and nitrous acid in meat combine to produce nitrosomyoglobin in red color; after the curing and heating process, pink nitrosoferrous hemochromogen is generated.
Figure BDA0002779733580000011
In addition to providing an attractive pink pigment in the processing of cooked products, sodium nitrite can also play a positive role in preservation of freshness. Meanwhile, nitrous acid can bring unique pickling flavor to meat products. Nitrite is effective in inhibiting botulinum, a bacterium that produces botulinum toxin. Although present in cured and canned meat products in an anaerobic environment for long term storage, its residue increases the risk of processing and storage of all meat products. And the addition of sodium nitrite greatly increases the food safety risk control. At present, sodium nitrite has become an indispensable ingredient in ham processing, western ham and sausage processing.
Sodium nitrite itself is still a risk. It can generate carcinogen nitrosamine in vivo with amine in food, and sodium nitrite can change oxyhemoglobin in blood into methemoglobin to cause hypoxia state of human body. As mentioned above, high doses of nitrite residues can cause death from acute poisoning, and low doses of nitrite can cause chronic carcinogenesis. In recent years, the medical field finds that nitrite under the control of trace quantity limit has certain medical value, and has the effects of promoting blood circulation, protecting heart and cerebral vessels and the like. In the field of meat product processing, national standards place strict requirements on nitrite residues, for example 70mg/kg for ham and 30mg/kg for meat sausages. Therefore, the method has important significance for effectively and reasonably utilizing the nitrite and reducing the residue. At present, chemical synthesis agents such as ascorbate are often used to accelerate the reaction of nitrite, thereby reducing the nitrite residue.
Numerous documents and patents are continuously tried at home and abroad, and a scheme for solving or replacing the nitroso color development is tried to be found. The main research is carried out in two directions, namely, the corresponding process is combined, the reaction of nitrite and myoglobin is accelerated and promoted, the residue is reduced to the maximum extent, and meanwhile, the product nitrite is endowed with flavor and color; and the other is a substitute, wherein natural or synthetic pigment is mostly used as the color development part of the product, a chemical preservative or a microbial bacteriostatic agent is used as the corrosion prevention part, and then partial antioxidant, water retention agent and flavor development substance are combined for compounding. However, in the above solution, the solution of the alternative direction is completely free from the introduction risk of nitrite, the preservative part can indeed inhibit the botulinum in the product, but the pigment part cannot solve the color problem of all meat product processing. The pigment is basically impossible to disperse uniformly in high-end products with low yield, such as western ham, and the slicing sense of the products is seriously influenced. In the direction of accelerating reaction, the color of the meat product is the original color of the nitrosyl haematochrome, and the color is uniform, but the possible attenuation caused by compounding of the coloring component and the reducing agent component is not considered. Consumers are now increasingly sensitive to the labeling and identification of nitrites, chemical additive ingredients, which is also a corollary to future trends in economic development. However, in domestic reports at present, products which are integrally provided with natural cleaning labels are prepared by compounding an accelerated reaction component, an antiseptic component and a color development component.
Disclosure of Invention
In order to solve the problems, the invention provides a natural label compound meat product curing agent and a preparation method and application thereof.
The technical scheme adopted by the invention is as follows:
the compound meat product curing agent is characterized by comprising a compound meat product curing agent a and a compound meat product curing agent b; the raw materials of the compound meat product curing agent a comprise low sodium salt (sodium content 24000 and 28000mg/100g) fermented celery powder, fermented sugar, beet powder and vinegar powder; the raw materials of the compound meat product curing agent b comprise large cherry powder and fermented corn syrup. The research shows that the optimal weight ratio of the curing agent a to the curing agent b in the western ham is a: b ═ 1-2: 1-3;
the compound meat product curing agent a comprises the following components in parts by weight: 20-60 parts of low-sodium salt, 15-30 parts of fermented celery powder, 1-10 parts of fermented sugar, 20-30 parts of vinegar powder and 5-10 parts of beet powder; the compound meat product curing agent b comprises the following components in parts by weight: 5-10 parts of large cherry powder and 45-90 parts of fermented corn syrup.
A preparation method of a compound meat product curing agent comprises the following steps:
the processing method of the compound meat product curing agent a is characterized by comprising the following steps:
1) crushing the low sodium salt in a crusher to reach over 80-90% and 40-100 meshes;
2) when a horizontal mixer is used for mixing, adding the fermented celery powder, the fermented sugar, the beet powder and the vinegar powder in sequence and then uniformly stirring;
3) the curing agent after mixing is required to be uniform and consistent without caking.
The processing method of the compound meat product curing agent b is characterized by comprising the following steps:
1) pouring the fermented corn syrup into a heatable liquid stirring device;
2) slowly adding the large cherry powder, and uniformly stirring;
3) the mixed liquid needs to be clear and transparent for curing, and basically has no sediment and suspended matters.
The invention also provides application of the compound meat product curing agent in curing ham.
Further, the ham is a western-style steamed ham.
The ham is prepared from the following raw materials in parts by mass: the formula proportion is as follows:
70-90 parts of pork hind leg meat (pork No. 4), 0.5-1 part of edible salt, 0.5-2 parts of white granulated sugar, 0.5-2 parts of glucose, 0.3-0.5 part of composite phosphate, 1-2 parts of a compound curing agent a, 1-3 parts of a compound curing agent b, 0.2-0.5 part of ham flavor, 10-20 parts of water and 1-2 parts of potato starch.
A preparation method of ham comprises the following steps:
1) pork trimming: the fat and fascia of the ham of the pig are removed, and the larger block shape is ensured as much as possible;
2) and (3) injection: preparing feed liquid, sequentially adding phosphate, edible salt, white granulated sugar, glucose and the compound meat product curing agent into ice water, and uniformly stirring without caking; injecting pork by an injection machine, wherein the weight of the pork is increased according to the actual formula, and the injection is finished after the weight of the pork is increased to 10-30 parts;
3) tenderizing: deep tenderizing for 1-4 times with tenderizer;
4) rolling and kneading: rolling intermittently under vacuum at 2-6 deg.C for 20 min and 10 min, rolling for 2-6 hr, and standing for overnight; the next day, adding potato starch, and continuing to roll and knead for 10-30 minutes;
5) filling: filling into cellulose casing, and knotting or fixing with fastener.
6) Curing: reddening at 50 deg.C for 0.5-1 hr, drying at 55 deg.C for 0.5-1 hr, drying at 65 deg.C for 10-30 min, smoking at 60 deg.C for 10-30 min, steaming at 72 deg.C for 0.5-1.5 hr, steaming at 80 deg.C for 0.5-1.5 hr, and drying at 65 deg.C for 10 min.
7) Cooling, slicing, packaging, sterilizing again at 95 deg.C for 5-10 min.
In the compound curing agent a
The fermented celery powder and the beet powder are main components of the curing agent, and provide necessary meat product color support and curing flavor support for the product;
fermented sugar is a clean label preservative from a novel source, helps to inhibit clostridium botulinum and synergistically solves the preservative problem of meat products.
The vinegar powder is a clean label preservative from a novel source, is beneficial to synergistically solving the corrosion prevention problem of meat products, and is also beneficial to the color development reaction of nitrite.
In the compound curing agent b
The large cherry powder serving as a mechanical processing product is natural in source and is used as a substitute of a reducing substance, so that the nitrite color development reaction is accelerated, and the nitrite residue is reduced.
Fermented corn syrup is a novel clean label preservative, helps to inhibit clostridium botulinum and synergistically solves the preservative problem of meat products.
Compared with the prior art, the invention has the following beneficial effects:
on the basis of a large number of prior arts and inventions, the product combines the existing technical resources to compound the product which occupies part of the market and is independently from natural ingredients, provides a curing agent for cleaning labels, and can provide the color and curing flavor brought by sodium nitrite. The compound curing agent has natural source and reliable performance, and can be stored and used after being mixed, compounded and bagged. The invention considers the possible antiseptic and sensory risks in the direction of complete substitute, therefore, the invention is an optimized product combination made on the basis of conventional nitrite addition and western ham application thereof, which is superior to the conventional product in nitrite residue and achieves the similar effect with the conventional product in antiseptic property (see chart 1 and chart 2). Provides a solution for the meat product of the natural cleaning label for the market, and has certain popularization value.
Drawings
FIG. 1 shows a comparison of nitrite residues in different pickling processes;
FIG. 2 is a comparison of preservation effects of different pickling methods.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
Preparation of a sausage curing agent: 20-60 parts of low-sodium salt, 15-30 parts of fermented celery powder, 1-10 parts of large cherry powder, 1-10 parts of fermented sugar, 20-30 parts of vinegar powder, 5-10 parts of beet powder and 5-10 parts of rosemary.
Application in sausage: 80-90 parts of pork (2:8), 4-10 parts of white granulated sugar, 1-3 parts of white spirit, 1-2 parts of edible salt, 0.2-1 part of spice and 1-2 parts of sausage curing agent.
Example 2
Curing agent for half-dried or full-dried fermented sausage: 20-30 parts of low-sodium salt, 1-10 parts of large cherry powder, 1-10 parts of fermentation sugar, 20-30 parts of vinegar powder, 5-10 parts of beet powder, 5-10 parts of rosemary, 10-20 parts of fermentation glucose and 10-30 parts of leavening agent.
Application in salami: 90-95 parts of beef mince (2:8), 0.2-0.5 part of white granulated sugar, 0.4-1 part of corn syrup powder, 2-3 parts of edible salt, 0.2-0.5 part of spice, 0.05-0.1 part of fresh garlic and 1-2 parts of fresh intestine curing agent.
Example 3
Preparing an air-dried sausage curing agent: 20-60 parts of low-sodium salt, 15-30 parts of fermented celery powder, 1-10 parts of large cherry powder, 1-10 parts of fermented sugar, 20-30 parts of vinegar powder, 5-10 parts of beet powder and 5-10 parts of rosemary.
The application in air-dried sausages is as follows: 80-90 parts of pork (2:8), 4-10 parts of white granulated sugar, 1-3 parts of white spirit, 1-2 parts of edible salt, 0.2-1 part of spice and 1-2 parts of sausage curing agent.
Example 4
Beef jerky (Beef jerky) curing agent: 1) compound meat product curing agent a: 20-60 parts of low-sodium salt, 15-30 parts of fermented celery powder, 1-10 parts of fermented sugar and 20-30 parts of vinegar powder; 2) compound meat product curing agent b: 5-10 parts of large cherry powder and 45-90 parts of fermented corn syrup.
The application in the beef jerky comprises the following steps: 85-90 parts of beef hind leg meat (lean), 5-10 parts of white granulated sugar, 1-3 parts of edible salt, 0.5-2 parts of beef jerky flavor, 1-2 parts of compound meat product curing agent a and 1-3 parts of compound meat product curing agent b.
Example 5
Curing agent for red intestine: 1) compound meat product curing agent a: 20-60 parts of low-sodium salt, 15-30 parts of fermented celery powder, 1-10 parts of fermented sugar, 20-30 parts of vinegar powder and 5-10 parts of rosemary; 2) compound meat product curing agent b: 5-10 parts of large cherry powder and 45-90 parts of fermented corn syrup.
The application of the sausage comprises the following steps: 60-70 parts of No. 2 or No. 4 pork, 5-10 parts of pig backfat, 5-10 parts of beef fragments, 0.5-1 part of edible salt, 0.5-1 part of white granulated sugar, 0.5-1 part of glucose, 0.1-0.5 part of monosodium glutamate, 0.2-0.6 part of spices, 1-2 parts of compound meat product curing agent a and 1-3 parts of compound meat product curing agent b.
Example 6
Dividing the ham back leg meat into 3 groups, respectively preparing pickled ham, wherein the 3 groups adopt the pickling steps of the invention, and the difference is that: the control group adopts conventional preservative sodium lactate (1.5-2.5 parts per 100 parts of water stuffing) and sodium diacetate (0.1-0.2 parts per 100 parts of water stuffing), and sodium nitrite (0.01-0.015 parts per 100 parts of water stuffing) is added; t1 adding natural novel compound curing agent a (1-2 parts per 100 parts of water filling); t2 adding natural novel compound curing agent a (1-2 parts per 100 parts of water filling) and b (1-2 parts per 100 parts of water filling); determining nitrite residue and the ratio of nitrite to original nitrite addition after curing and cooling for 7 days; the results are shown in FIG. 1.
The results showed a nitrous residue T2 of 15.36ppm, which is much lower than 39.65ppm for the control. The natural compound curing agent a can be used independently, and can also achieve a better nitrous residue effect of 20.80 ppm. And the dosage of the natural compound curing agent does not exceed that of the control group.
Example 7
The pork ham is divided into 2 groups, and the 2 groups adopt the pickling steps of the invention, and the differences are that: the control group adopts conventional preservative sodium lactate (1.5-2.5 parts per 100 parts of water stuffing) and sodium diacetate (0.1-0.2 parts per 100 parts of water stuffing), and sodium nitrite (0.01-0.015 parts per 100 parts of water stuffing) is added; t2 adding natural novel compound curing agent a (1-2 parts per 100 parts of water filling) and b (1-2 parts per 100 parts of water filling); the meat products were stored at 0-4 ℃ for 30 days, and the total number of bacteria was measured every 5 days, and the results are shown in FIG. 2.
The result shows that the preservative effect of the control group can be achieved within T230 days, and is even slightly better than that of the control group.
The dosage of the natural compound curing agent does not exceed that of the control group.
The examples described are illustrative of the invention and are not intended to limit the invention, and any changes and modifications that come within the meaning and range of equivalency of the invention are to be considered within the scope of the invention.

Claims (10)

1. The compound meat product curing agent is characterized by comprising a compound meat product curing agent a and a compound meat product curing agent b; the raw materials of the compound meat product curing agent a comprise low-sodium salt, fermented celery powder, fermented sugar, beet powder and vinegar powder; the raw materials of the compound meat product curing agent b comprise large cherry powder and fermented corn syrup; the weight ratio of the compound meat product curing agent a to the compound meat product curing agent b is 1-2: 1 to 3.
2. The compound meat product curing agent as claimed in claim 1, wherein the compound meat product curing agent a comprises the following components in parts by weight: 20-60 parts of low-sodium salt, 15-30 parts of fermented celery powder, 1-10 parts of fermented sugar, 20-30 parts of vinegar powder and 5-10 parts of beet powder; the compound meat product curing agent b comprises the following components in parts by weight: 5-10 parts of large cherry powder and 45-90 parts of fermented corn syrup.
3. The method for preparing the compound meat product curing agent according to claim 1 or 2, which is characterized in that,
the preparation method of the compound meat product curing agent a comprises the following steps:
sequentially adding the low-sodium salt, the fermented celery powder, the fermented sugar, the beet powder and the vinegar powder into a horizontal mixer, mixing and stirring uniformly;
the processing method of the compound meat product curing agent b comprises the following steps:
pouring the fermented corn syrup into a heatable liquid stirring device; slowly adding the large cherry powder, and uniformly stirring.
4. The method for preparing the compound meat product curing agent according to claim 3, wherein the low sodium salt is the low sodium salt which is crushed by a crusher.
5. The method for preparing the compound meat product curing agent as claimed in claim 4, wherein 80% -90% of the crushed low sodium salt reaches 40-100 meshes.
6. The use of the compound meat product curing agent according to claim 1 or 2 in curing ham.
7. Use according to claim 6, wherein the ham is a western-style cooked ham.
8. The ham is characterized by being prepared from the following raw materials in parts by mass:
70-90 parts of pork hind leg meat, 0.5-1 part of edible salt, 0.5-2 parts of white granulated sugar, 0.5-2 parts of glucose, 0.3-0.5 part of composite phosphate, 1-2 parts of a compound curing agent a, 1-3 parts of a compound curing agent b, 0.2-0.5 part of ham flavor, 10-20 parts of water and 1-2 parts of potato starch.
9. A preparation method of ham is characterized by comprising the following steps,
removing fat and fascia from the pork ham, and ensuring a larger block shape as much as possible;
preparing feed liquid, namely sequentially adding phosphate, edible salt, white granulated sugar, glucose and the compound meat product curing agent as defined in claim 1 into ice water, and uniformly stirring to ensure that the curing agent does not cake; injecting pork by an injection machine, and finishing injection after the weight of the pork hind leg meat is increased to 10-30 parts;
deep tenderizing for 1-4 times with tenderizer; rolling and kneading, filling into cellulose sausage casing, and knotting or fixing by using a buckling machine;
putting the ham into a smoking furnace, and setting curing parameters as follows: reddening at 50 deg.C for 0.5-1 hr, drying at 55 deg.C for 0.5-1 hr, drying at 65 deg.C for 10-30 min, smoking at 60 deg.C for 10-30 min, steaming at 72 deg.C for 0.5-1.5 hr, steaming at 80 deg.C for 0.5-1.5 hr, and drying at 65 deg.C for 10 min;
cooling, slicing, packaging, sterilizing again at 95 deg.C for 5-10 min.
10. The ham preparation method according to claim 9, wherein the tumbling is vacuum intermittent tumbling, the ambient temperature in a cold room is 2-6 ℃, the tumbling time is 20 minutes and 10 minutes respectively, the tumbling time is 2-6 hours, and the ham is statically pickled overnight; the next day, adding potato starch, and rolling for 10-30 min.
CN202011277917.8A 2020-11-16 2020-11-16 Compound meat product curing agent and preparation method and application thereof Pending CN112425763A (en)

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CN114098013A (en) * 2021-10-21 2022-03-01 湖南省嘉品嘉味生物科技有限公司 Pickling process for reducing nitrite content of meat product
CN115486521A (en) * 2022-07-11 2022-12-20 华南理工大学 Compound curing agent for meat products and application thereof

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CN101406296A (en) * 2008-10-13 2009-04-15 江苏迈斯克食品有限公司 Green composite additive agent for sauced beef
CN103932213A (en) * 2014-04-23 2014-07-23 天津市永旺食品有限公司 Starch-free ham
CN104082699A (en) * 2014-06-16 2014-10-08 天津农学院 Preparation method of fermented celery powder based on natural preserving
CN108464448A (en) * 2018-01-14 2018-08-31 浙江省农业科学院 Nitrite-free curing agent, without nitre ham and preparation method thereof
CN109363097A (en) * 2018-12-10 2019-02-22 山东天博食品配料有限公司 A kind of fermentation cocktail sausage and preparation method thereof

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CN114098013A (en) * 2021-10-21 2022-03-01 湖南省嘉品嘉味生物科技有限公司 Pickling process for reducing nitrite content of meat product
CN115486521A (en) * 2022-07-11 2022-12-20 华南理工大学 Compound curing agent for meat products and application thereof

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