CN1768601A - Cooked ham product and its preparation method - Google Patents

Abstract

The cooked food ham product and its preparing method. The invention belongs to traditional butcher's meat cooked food and the preparing method, especially relating to Xuna wei ham cooked meat product. The Xuna wei ham cooked meat product is prepared by the following steps: Xuan wei ham->removing oxidation layer on the surface->choosing ham part->adding water and heating->cooling naturally and filtering water->adding water and heating->cooling naturally->heating->cooling naturally and filtering water->adding water and heating->cooling naturally->heating->cutting ham->steaming with water and hot air->packing ham->high temperature sterilizing->getting the product, the product contains minute quantity of dextrose, vitamin C, D. The process of preparing the cooked ham product is simple, large quantity of salt and hyperoxide can be removed out and the traditional taste of Xuan wei ham is retained.

Description

Cooked ham product and preparation method thereof

Technical field

The invention belongs to traditional butcher's meat product prepared food and make each method, refer specifically to traditional Xuanwei ham butcher's meat product prepared food and preparation method thereof.

Technical background

Xuanwei ham results from the Xuanwei City, Yunnan Province, and the history in more than 300 year is arranged so far, because its unique local flavor, by domestic and international people are liked.Calendar year 2001, Xuanwei ham becomes second original region protection product of country.Xuanwei ham belongs to the butcher's meat goods of pickling for many years, need contain higher salinity in the meat, could guarantee the ham matter that remains unchanged for a long period of time.Traditional eating method is to boil, fry or ham is allocated in other dish edible, but ham is all salty partially, does not meet the requirement of the low salt health diet of advocating in recent years.Because salinity is difficult to preserve, and does not pickle, ferments and can't embody to the peculiar flavour of certain hour ham, waits to develop so the healthy ham food of low salt, low peroxide is anxious after a little while.In order to make salt divide reduce, keep local flavor, present ham cooked product has the tinned food that high temperature, high pressure cook and the delicatessen of infusion among the people.The method that common people make the low salt cooked ham is to boil in water for a long time, and it is more that the salt on the top layer of ham is sloughed, simultaneously since long-time high temperature decoct, the protein of ham inside solidifies, make salinity wherein be difficult to deviate from again, and make meat aging, designed for old people is difficulty; Though canned ham food can be preserved the long period, meat is tenderer, and desalination branch and peroxide are not enough, and mouthfeel is more salty.

Summary of the invention

Technical problem to be solved by this invention provides a kind of Xuanwei ham prepared food and preparation method thereof, wherein salinity and peroxide reduce, and kept the characteristic of Xuanwei ham, and the prepared food Xuanwei ham undergoes no deterioration in certain time limit, realizes industrialized mass production easily.

Solving the process program that technical problem of the present invention adopts is: the cooling drainage → secondary of Xuanwei ham → removal surface oxide layer → choose ham part → once add water heating → naturally adds water heating → → three heating of cooling naturally → cool off naturally drainage → four and time adds water and heat → cool off naturally → five heating → sliced ham → water vapour steaming → packing ham → high-temperature sterilization → Xuanwei ham prepared food meat products finished products.

Heating for multiple times, drainage through above-mentioned technology are handled, a large amount of salinities and peroxide in the ham can be deviate from equably, and by adding a small amount of auxiliary material, the vitamin C, the D that contain its weight 0.01%～0.02% in every kilogram of Xuanwei ham prepared food meat products, and the ratio of vitamin C and D is 3: 2, and contain 0.2%～0.4% glucose, 3.5%～4.5% edible salt.

In above-mentioned technological process, when (1) heated Xuanwei ham for the first time, the water yield that adds the ham amount was 100%～120%, was heated to 100 ℃～120 ℃ and boiled 50 minutes～80 minutes, naturally the whole water yields of cooling back elimination; When (2) heating Xuanwei ham for the second time, the water yield that adds the ham amount is 120%～140%, 4%～6% the edible salt that adds entry weight again, being heated to 100 ℃～120 ℃ boiled 15 minutes～25 minutes, naturally heat for the third time after the cooling, heated 10 minutes～20 minutes down at 110 ℃～120 ℃, naturally the whole water yields of cooling back elimination; During (3) the 4th heating Xuanwei hams, the water yield that adds the ham amount is 50%～70%, is heated to 100 ℃～120 ℃, boiled 12 minutes～18 minutes, naturally carry out the 5th heating after the cooling, heated 12 minutes～18 minutes down at 110 ℃～120 ℃, sliced ham is taken out in the cooling back naturally; (4) behind the sliced ham, add the edible salt, 0.2%～0.4% glucose of ham amount 1.0%, 4%～6% pure peanut oil, 0.01%～0.02% vitamin C, the D that add the ham amount simultaneously, and the ratio of vitamin C and vitamin D is 3: 2, put into steamer, 100 ℃～120 ℃ following water steamed 38 minutes～42 minutes, carry out vacuum packaging; (5) packaged Xuanwei ham is put into the water vapour steamer and steamed 25 minutes～35 minutes down, promptly make Xuanwei ham prepared food meat after the taking-up cooling at 110 ℃～120 ℃.

In above these a series of processes all the time round reducing Xuanwei ham salt and peroxide content, keep the Xuanwei ham characteristic and preserve these dominant ideas easily and carry out, each heat time heating time is all limited, and change water and drainage during the leading portion heating, farthest kept the fragrant of Xuanwei ham, keep meat tenderer, add an amount of glucose, peanut oil, vitamin C, D, improved the mouthfeel of Xuanwei ham greatly, so consumers in general liking very, is a kind of food easily.Through check, on average contain salt in the ham delicatessen of conventional method preparation 〉=6.5%, peroxide value is 21meq/kg, usually also surpass this numerical value in ham inside, and fleshy fiber is older; And contain salt in the ham delicatessen of technology of the present invention preparation≤3.3%, peroxide value≤7meq/kg, inside and outside deviate from salinity and peroxide even, fleshy fiber is tenderer.

The specific embodiment

Embodiment 1: get Xuanwei ham, remove the oxide layer of surface jaundice, choose required ham position, the weighing double centner is put into pressure cooker, adds 120 kilograms of the water yields, is heated to and boils under 120 ℃ 60 minutes, naturally the whole water yields of cooling back elimination.Add 140 kilograms in water again, with 10 kilograms of edible salts, be heated to and boiled under 120 ℃ 24 minutes, cooling was heated 20 minutes down at 120 ℃ after 6 hours more naturally, naturally the whole water yields of cooling back elimination.Add 70 kilograms of the water yields again, be heated to 100 ℃, boiled 18 minutes, cooling is carried out after 3 hours heating 18 minutes down at 120 ℃ more naturally, and sliced ham is taken out in the cooling back naturally.Behind the sliced ham, add 1 kilogram of edible salt, 0.4 kilogram of glucose, 6 kg of pure peanut oil, 0.012 kilogram of vitamin C, 0.008 kilogram of vitamin D, put into steamer,, carry out vacuum packaging immediately 120 ℃ of following water steamed 42 minutes.Packaged Xuanwei ham is put into the water vapour steamer under 120C, steamed 35 minutes, promptly make Xuanwei ham prepared food meat after the taking-up cooling.

Embodiment 2: get Xuanwei ham, remove the oxide layer of surface jaundice, choose required ham position, weighing is put in people's pressure cooker for 200 kilograms, adds 220 kilograms of the water yields, is heated to and boils under 110 ℃ 70 minutes, naturally the whole water yields of cooling back elimination.Add 260 kilograms in water again, with 13 kilograms of edible salts, be heated to and boiled under 110 ℃ 20 minutes, cooling was heated 15 minutes down at 110 ℃ after 6 hours more naturally, naturally the whole water yields of cooling back elimination.Add 120 kilograms of the water yields again, be heated to 110 ℃, boiled 15 minutes, cooling was heated 15 minutes after 3 hours more naturally, and sliced ham is taken out in the cooling back naturally.Behind the sliced ham, add 2 kilograms of edible salts, 0.6 kilogram of glucose, 10 kg of pure peanut oil, 0.018 kilogram of vitamin C, 0.012 kilogram of vitamin D are put into steamer, 110 ℃ of following water steamed 40 minutes, carry out vacuum packaging immediately.Packaged Xuanwei ham is put into the water vapour steamer steamed 20 minutes down, promptly make Xuanwei ham prepared food meat after the taking-up cooling at 110 ℃.

Embodiment 3: get Xuanwei ham, remove the oxide layer of surface jaundice, choose required ham position, the weighing double centner is put into pressure cooker, adds water yield double centner, is heated to and boils under 100 ℃ 50 minutes, naturally the whole water yields of cooling back elimination.Add 120 kilograms in water again, with 4 kilograms of edible salts, be heated to and boiled under 100 ℃ 15 minutes, cooling was heated 10 minutes down at 110 ℃ after 6 hours more naturally, naturally the whole water yields of cooling back elimination.Add 50 kilograms of the water yields again, be heated to 100 ℃, boiled 12 minutes, cooling is carried out after 3 hours heating 12 minutes down at 100 ℃ more naturally, and sliced ham is taken out in the cooling back naturally.Behind the sliced ham, add 1 kilogram of edible salt, 0.2 kilogram of glucose, 4 kg of pure peanut oil, 0.006 kilogram of vitamin C, 0.004 kilogram of vitamin D, put into steamer,, carry out vacuum packaging immediately 100 ℃ of following water steamed 38 minutes.Packaged Xuanwei ham is put into the water vapour steamer under 110C, steamed 25 minutes, promptly make Xuanwei ham prepared food meat after the taking-up cooling.

Claims (3)

1, a kind of cooked ham product, with the Xuanwei ham of pickling is to slough part salt behind the raw material poach to make, it is characterized in that containing in every kilogram of Xuanwei ham prepared food meat products vitamin C, the D of its weight 0.01%～0.02%, and the ratio of vitamin C and D is 3: 2, and contain 0.2%～0.4% glucose, 3.5%～4.5% edible salt.

2, a kind of preparation method of cooked ham product is characterized in that technological process is: the cooling drainage → secondary of Xuanwei ham → removal surface oxide layer → choose ham part → once add water heating → naturally adds water heating → → three heating of cooling naturally → cool off naturally drainage → four and time adds water and heat → cool off naturally → five heating → sliced ham → water vapour steaming → packing ham → high-temperature sterilization → Xuanwei ham prepared food meat products finished products.

3, by the preparation method of the described ham prepared food of claim 2 meat products, it is characterized in that:

When (1) heating Xuanwei ham for the first time, the water yield that adds the ham amount is 100%～120%, is heated to 100 ℃～120 ℃ and boils 50 minutes～80 minutes, naturally the whole water yields of cooling back elimination;

When (2) heating Xuanwei ham for the second time, the water yield that adds the ham amount is 120%～140%, 4%～6% the edible salt that adds entry weight again, being heated to 100 ℃～120 ℃ boiled 15 minutes～25 minutes, naturally heat for the third time after the cooling, heated 10 minutes～20 minutes down at 110 ℃～120 ℃, naturally the whole water yields of cooling back elimination;

During (3) the 4th heating Xuanwei hams, the water yield that adds the ham amount is 50%～70%, is heated to 100 ℃～120 ℃, boiled 12 minutes～18 minutes, naturally carry out the 5th heating after the cooling, heated 12 minutes～18 minutes down at 110 ℃～120 ℃, sliced ham is taken out in the cooling back naturally;

(4) behind the sliced ham, add the edible salt, 0.2%～0.4% glucose of ham amount 1.0%, 4%～6% pure peanut oil, 0.01%～0.02% vitamin C, the D that add the ham amount simultaneously, and the ratio of vitamin C and vitamin D is 3: 2, put into steamer, 100 ℃～120 ℃ following water steamed 38 minutes～42 minutes, carry out vacuum packaging;

(5) packaged Xuanwei ham is put into the water vapour steamer and steamed 25 minutes～35 minutes down, promptly make Xuanwei ham prepared food meat after the taking-up cooling at 110 ℃～120 ℃.