CN1140031A - Formula for - Google Patents

Abstract

A cooked "tied upper part of a leg of pork" as local special product is made up of upper part of a leg of pork, and flavourings through wrapping them by casing, high-pressure steaming and sterilization, and features that more noble Chinese-medicinal materials are included to make it have medical functions of promoting metabolism, nourishing blood, muscle and skin and brightening hair. Its advantages are unique taste, good enjoyment to eat, and rich collagen, vitamines and muscle fibre.

Description

" bundle hoof " prescription and production technology thereof

The present invention relates to field of food, particularly a kind of is that primary raw material is equipped with various seasoning matter wrap up the prepared food meat products that forms with casing prescription and technology with pig's feet wing meat.

Along with The development in society and economy, the raising of living standards of the people, China's food industry has obtained the development of advancing by leaps and bounds.Because the quickening of rhythm of life, when the national life level improved constantly, the cooked product demand constantly enlarged, the diversification of content of consumption trend.Along with the continuous development with tourist industry of improving constantly of household electrical appliances popularity rate, the standing dish convenient, that cooked product has become the city dweller, travelling quick meal is indispensable especially, and the bundle hoof is subjected to consumer's favor with its unique local flavor.

Introduce the prescription of " bundle hoof " below:

1, curing formula: calculate: add salt 2.6kg, sugared 1.1kg, sodium phosphate trimer 0.2kg, sodium nitrate 60g, natrium nitrosum 15g, ascorbic acid 0.02kg when pickling with 100kg pig's feet wing lean meat.

2, batching prescription: monosodium glutamate 200g, wine 200g, soy sauce 800g, ginger green onion juice 700g, the soup stock 200g that is brewed into famous and precious flavorants such as cassia bark, cloves, Radix Glycyrrhizae, fennel, nutmegs.

Production technology:

The frozen meat aquatic foods freeze → rationally cut apart → pickle → prepare burden → and Apparatus for strapping packages → boiling → dismounting jag → vacuum packaging → high temperature sterilization → cooling → dress box cartonning → warehouse-in preserves → comes into the market.

Two, production technology key:

1, frozen meat defreezing:

The frozen meat defreezing condition is controlled fine or notly, and product quality is had bigger influence, and thawing condition is controlled well, and meat just can recover its state before freezing preferably, and the product of producing just can tissue tight, and fat is difficult for separating out.The good conditions of thawing is to thaw in air, keeps the defrosting room air themperature at 15-20 ℃, and relative humidity is at 60-70%, and thawing time is 20-30 hour, when winter temperature is low, steam is imported in the defrosting room to reach the quick-thawing purpose.

Handicraft workshop is produced, because amount is little, can directly adopt fresh meat processing.

2, put in order, cut apart:

Must put in order meat before cutting apart, repair and remove the influential hemostasis of product quality, hinder meat, melanin meat cuts off thick blood vessel, repaiies tissue film, fat, removes and leaves over broken bone and surface contaminants.After the arrangement meat pressed the product requirement slitting.

3, pickle:

Pickle not only and can improve the product quality, color and luster and local flavor, and can improve the storability of product are generally pickled with the mixed liquor of the curing formula of above introduction.

Advantages such as pickle the method for salting down that is used in, this method has easy and simple to handle, and the nutrition loss is few.When pickling, even in order to make mixing of materials, adopt the 50L mixer to stir 10-20 minute.

Key problem in technology in the curing process:

(1), the purity of salt:

In the salt except that sodium chloride, still there are magnesium salts and calcium salt etc. to be mingled with matter, in curing process, they not only can influence the speed of oozing in the product, but also can influence the local flavor of product, infiltrate in the food rapidly in order to guarantee salt, should select high-purity salt for use, so that stop food to develop to putrid and deteriorated direction as early as possible, the trace copper that do not have in the used salt, iron, chromium exist, and they have a strong impact on corrupt can the generation of fat oxidation in the curing food.

(2), pickle temperature control:

By diffusion theory as can be known, it is high more to pickle temperature, and scattering and permeating is rapid more, although for this reason, and when selecting temperature for use, still can not be too high, this is because temperature is high more, and the growth of microorganism breeding is also just fast more, and when meat did not also salt down fully, meat was rotten like this.So should be under cryogenic conditions when pickling, generally below 10 ℃, optimum temperature is 2-4 ℃.

(3), relevant dye technology:

Traditional handicraft is produced the refrigerated condition do not have below 10 ℃, and is both painted fast in order to make meat in temperature high season, do not make the meat corrosion rotten again, often strengthens the nitre amount of using, and the content of nitrite in the meat is increased, and makes the consumer health can not get reliable assurance.When batch production is produced, possessing under the good refrigerated condition, should strictly control the injected volume of inferior pin hydrochlorate, make product meet relative national standards.After when 2-4 ℃ of salting period reaches 24-72, the color relation of meat can reach requirement.

4, batching:

The meat strictness of pickling is prepared burden by the above batching prescription that provides, and stirs with mixer, and material is evenly mixed.

5, wrap up, tie up:

Material is after weighing, and bundle is tied up with Rui's straw rope with the chitterlings clothing of refining again.Specification requirement reaches accurate measurement, length, thickness unanimity.Tie up seriously, so not only can reduce air content in the goods, and can avoid tying hoof, influence presentation quality because of the contraction tubbiness that becomes.

6, long-used soup boiling:

The bundle hoof of tying up is put into the soup stock boiling of using repeatedly.

1. boiling can be given the local flavor of product uniqueness in long-used soup.

2. can kill the part microorganism and make enzymatic inactivation.

3. make the product setting, be convenient to later process production.

4. can get rid of part air in the product, reduce the fat oxidation chance.

The key problem in technology of boiling is: strict control boiling temperature and digestion time guarantee that the bundle hoof is thoroughly well cooked but not mushy.Boiling is 40 minutes under 100 ℃ of temperature.

7, remove rope

Through the bundle hoof of boiling, after cooling, remove the rope of tying up slightly and carry out vacuum packaging for next procedure.

8, vacuum packaging:

Require vacuum packaging while hot, done following several advantages like this:

1. shorten the bundle hoof and be exposed to the airborne time, reduce being subjected to the air-polluting chance, improve the later process bactericidal effect.

2. shorten the time of staying, the raising continuity of operation of product in process.

3. can improve certain vacuum, favourable to stabilized product quality.

Adopt compound Fresco Bag to pack, vacuumize, do not have air in the bag, reduce the putrid and deteriorated chance of product.

Bag envelope vacuum when vacuum-packed, heat-sealing temperature and deflation time should meet vacuum-packed regulation, to guarantee vacuum-packed sealing.

9, high temperature sterilization:

Derive and the test of many times result according to theory, mode should be: keep being cooled to then below 40 ℃ by 20 minutes in 15 minutes under 121 ℃ of temperature

The back-pressure cooling method is adopted in cooling after the sterilization, and food temperature is reached below 40 ℃.

By vacuum packaging and high temperature sterilization, the shelf-life of bundle hoof can be brought up to more than six months by traditional 3-10 days.Satisfy the needs that sell on way far away.

Through the produced bundle hoof of this law, have that color and luster sauce is red, aromatic flavour, soft good to eat, meat or fish and oiliness, promote the production of body fluid after chewing, salty comfortable medium characteristics are tied hoof in addition and are contained abundant collagen, vitamin, muscle fibre and multiple rare Chinese herbal medicine have the human body cell of improvement nutrition condition, enhance metabolism, the benefit essence is enriched blood, multiple functions such as Glycerin, gloss hair are welcome by consumers in general deeply, are described as " ham " of China.

Claims (6)

1, " high ditch bundle hoof " prescription and production technology thereof, it is characterized in that: curing formula is: calculate with 100kg pig's feet wing lean meat: add salt 2.6kg, sugared 1.1kg, sodium phosphate trimer 0.2kg, sodium nitrate 60g, natrium nitrosum 15g, ascorbic acid 0.02kg when pickling.

2, " high ditch bundle hoof " prescription and production technology thereof, it is characterized in that: batching prescription is: calculate with 100kg pig's feet wing meat and add monosodium glutamate 200g, wine 200g, soy sauce 800g, ginger green onion juice 700g, the soup stock 200g that is brewed into famous and precious flavorants such as cassia bark, cloves, Radix Glycyrrhizae, fennel, nutmegs.

3, " high ditch bundle hoof " prescription and production technology thereof, it is characterized in that: production technology is: frozen meat defreezing → rationally cut apart → pickle → prepare burden → wrap up bundle hoof → boiling → dismounting jag → vacuum packaging → high temperature sterilization → cooling → dress box cartonning → warehouse-in to preserve → come into the market.

4, according to " the high ditch bundle hoof " prescription and the production technology thereof of claim 3, it is characterized in that: said thaw point is 15-20 ℃ of relative humidity 60-70%, thawing time 20-30 hour.

5, according to " the high ditch bundle hoof " of claim 3 prescription and production technology thereof, it is characterized in that: pickle and be dry salting, adopting high-purity salt the best to pickle temperature is 2-4 ℃, salting period 24-72 hour.

6, according to " the high ditch bundle hoof " of claim 3 prescription and production technology thereof, it is characterized in that: said high temperature sterilization is to be cooled to then below 40 ℃ by 20 minutes in 15 minutes keeping under 121 ℃.