CN102326790B - Fresh crisp ham and making method thereof - Google Patents
Fresh crisp ham and making method thereof Download PDFInfo
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- CN102326790B CN102326790B CN2011102166277A CN201110216627A CN102326790B CN 102326790 B CN102326790 B CN 102326790B CN 2011102166277 A CN2011102166277 A CN 2011102166277A CN 201110216627 A CN201110216627 A CN 201110216627A CN 102326790 B CN102326790 B CN 102326790B
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Abstract
The invention relates to a fresh crisp ham and a making method thereof, wherein the fresh crisp ham comprises the following raw materials in parts by weight: meat No.2-4, fat, pig skin, corn starch, soybean protein isolate, ice water, table salt, glucose, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, spice, meaty flavoring, spicy oil-shaped flavoring, sodium lactate, nisin and sodium diacetate. A product made in the invention has the characteristics of crisp and tender taste, good biting feel, full meat flavor, spicy and delicious taste and rich nutrition.
Description
Technical field
The present invention relates to field of food, particularly crisp ham of a kind of strength and preparation method thereof.
Background technology
Scientists finds, often edible pigskin has and delays senility and anticancer effect, and its reason is to contain in the pigskin a large amount of collagens, and it is aging that it can effectively slow down body cell.The main component of the contained protein of pigskin is collagen, accounts for 85%, is elastin laminin secondly.Collagenic protein can change into gelatin in gastronomical process, gelatin has the mesh space structure, it can be in conjunction with many water, strengthen the cell physiological metabolism, effectively improve the water storage function of body physiological function and skin tissue cell, cell is moistened, keep moisture state, prevent the too early fold of skin, the aging course of delaying skin.If lack this collagen that belongs to the large biological molecule gelatin substance in the human body, can make the mechanism generation obstacle of cells in vivo storage of water, the Cell binding water yield obviously reduces, " dehydration " phenomenon will occur in human body, gently then make dry skin, furfur, follow the string, wrinkle grows wild, and is heavy then affect life.
The sausage that forms take pigskin as Raw material processing at present, mouthfeel is older, and meat perfume (or spice) is not dense, does not take into account the various pleasure of the senses of color, does not satisfy people's dietary structure and the demand of seeking change and innovation.
Summary of the invention
The purpose of this invention is to provide crisp ham of strength of a kind of preparation take pigskin as raw material and preparation method thereof.
The technical solution used in the present invention is:
The crisp ham of a kind of strength is prepared from by the raw material that comprises following parts by weight:
Two No. four meat: 75-85 part, fat meat: 15-25 part, pigskin: 18-22 part, cornstarch: 7-9 part, soybean protein isolate: 3.5-4.5 part, frozen water: 38-45 part, salt: 3.3-3.5 part, glucose: 1.8-2.2 part, white sugar: 0.8-1.2 part, monosodium glutamate: 0.18-0.22 part, phosphate: 0.55-0.65 part, carragheen: 0.4-0.6 part, D-araboascorbic acid sodium: 0.08-0.12 part, natrium nitrosum: 0.009-0.012 part, spice: 0.26-0.35 part, meat flavor: 0.45-0.55 part, spicy oily essence: 0.18-0.22 part, sodium lactate: 2.9-3.4 part, nisin: 0.019-0.025 part, sodium Diacetate: 0.16-0.18 part.
Described spice is one or both of white pepper powder or nutmeg powder.
The Tianjin spring that described meat flavor is preferably produced from Tianjin Chunfa Food Additives Co., Ltd's (the Business Name later stage changes to Tianjin Chunfa Bio-technology Group Co., Ltd.) the meat flavor 84114A that deals out the cards.
The Tianjin spring that described spicy oily essence is preferably produced from Tianjin Chunfa Food Additives Co., Ltd's (the Business Name later stage changes to Tianjin Chunfa Bio-technology Group Co., Ltd.) the spicy oily essence 85108 of dealing out the cards.
Two No. four meat of above-mentioned raw material and fat meat are selected through the qualified cooling meat of veterinary sanitary inspection, are pork.Two No. four meat is the pork that No. 2 meat and No. 4 meat mix with arbitrary proportion, and No. 2 meat is that the pork that forms behind the fat is boned, removes the peel, gone to the pork foreleg; No. 4 meat is that the pork that forms behind the fat is boned, removes the peel, gone to the pig back leg.Described auxiliary material cornstarch, soybean protein isolate, salt, glucose, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, spice, meat flavor, sodium lactate, nisin, sodium Diacetate are the food grade additives that meets national standard, be the commercially available prod, be selected from the product of Jilin only albumen Co., Ltd such as soybean protein isolate.
The present invention also provides the preparation method of the crisp ham of above-mentioned strength, comprises the steps:
Raw meat thaws → Minced Steak → tumbling → can → hot-working → cooling → packing.
Concrete preparation process is:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thawed, cartilage twists out the input tumbler with diameter 8mm orifice plate, other raw materials that add except cornstarch and pigskin vacuumize low speed tumbling at intermittence 7 hours, tumbling 20 minutes stopped 10 minutes;
2., hair and oil removed after pigskin precooked with 90 ℃ of hot water and adds tumbler after being twisted into the large grain of the large grain of rice with meat grinder, the rear adding cornstarch that scatter vacuumizes continuous tumbling again and went out filling in 50 minutes;
3., with the 50mm nylon casing can of folding footpath;
4., 90 ℃ of boilings 50 minutes, make the crisp ham of strength.
The beneficial effect that the present invention has:
Products taste of the present invention is tender and crisp, bite good, and meat perfume (or spice) is full, fragrant peppery good to eat, nutritious, can satisfy people's dietary structure and the demand of seeking change and innovation, having increased local flavor and the kind of meat products, is a kind of brand-new high nutrition leisure meat product, has comparatively wide market.
Product of the present invention satisfies the following index:
1, aesthetic quality's index:
Color and luster: product tangent plane color and luster is pink, and the meat grain is obvious, and the pigskin fourth is evenly distributed;
Flavour: fragrant peppery good to eat, moderately salted, free from extraneous odour;
Structure: good springiness, to cut into slices complete, mouthfeel is tender and crisp, bite is pure.
2, physical and chemical index:
Protein content 〉=12%, content of starch≤6%, fat content≤10%, water content≤75%, nitrite (NaNO
2Meter)≤70mg/kg
3, microbiological indicator
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
The crisp ham of a kind of strength is prepared from by the raw material that comprises following parts by weight:
Two No. four meat: 80 parts, fat meat: 20 parts, pigskin: 20 parts, cornstarch: 8 parts, soybean protein isolate: 4 parts, frozen water: 40 parts, salt: 3.4 parts, glucose: 2 parts, white sugar: 1 part, monosodium glutamate: 0.2 part, meat composite phosphate 346 (German CFB company produce): 0.6 part, carragheen: 0.5 part, D-araboascorbic acid sodium: 0.1 part, natrium nitrosum: 0.01 part, white pepper powder: 0.2 part, nutmeg powder: 0.1 part, the Tianjin spring meat flavor 84114A:0.5 part of dealing out the cards, the Tianjin spring spicy oily essence 85108:0.2 part of dealing out the cards, sodium lactate: 3 parts, nisin: 0.022 part, sodium Diacetate: 0.17 part.
Concrete preparation process is:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thawed, cartilage twists out the input tumbler with diameter 8mm orifice plate, other raw materials that add except cornstarch and pigskin vacuumize low speed tumbling at intermittence 7 hours, tumbling 20 minutes stopped 10 minutes;
2., hair and oil removed after pigskin precooked with 90 ℃ of hot water and adds tumbler after being twisted into the large grain of the large grain of rice with meat grinder, the rear adding cornstarch that scatter vacuumizes continuous tumbling again and went out filling in 50 minutes;
3., with the 50mm nylon casing can of folding footpath;
4., 90 ℃ of boilings 50 minutes, make the crisp ham of strength.
Embodiment 2
The crisp ham of a kind of strength is prepared from by the raw material that comprises following parts by weight:
Two No. four meat: 75 parts, fat meat: 25 parts, pigskin: 22 parts, cornstarch: 9 parts, soybean protein isolate: 4.5 parts, frozen water: 44 parts, salt: 3.5 parts, glucose: 2.1 parts, white sugar: 1.2 parts, monosodium glutamate: 0.22 part, meat composite phosphate 346 (German CFB company produce): 0.65 part, carragheen: 0.6 part, D-araboascorbic acid sodium: 0.12 part, natrium nitrosum: 0.012 part, white pepper powder: 0.22 part, nutmeg powder: 0.12 part, the Tianjin spring meat flavor 84114A:0.55 part of dealing out the cards, the Tianjin spring spicy oily essence 85108:0.22 part of dealing out the cards, sodium lactate: 3.4 parts, nisin: 0.025 part, sodium Diacetate: 0.18 part.
Concrete preparation process is:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thawed, cartilage twists out the input tumbler with diameter 8mm orifice plate, other raw materials that add except cornstarch and pigskin vacuumize low speed tumbling at intermittence 7 hours, tumbling 20 minutes stopped 10 minutes;
2., hair and oil removed after pigskin precooked with 90 ℃ of hot water and adds tumbler after being twisted into the large grain of the large grain of rice with meat grinder, the rear adding cornstarch that scatter vacuumizes continuous tumbling again and went out filling in 50 minutes;
3., with the 50mm nylon casing can of folding footpath;
4., 90 ℃ of boilings 50 minutes, make the crisp ham of strength.
Embodiment 3
The crisp ham of a kind of strength is prepared from by the raw material that comprises following parts by weight:
Two No. four meat: 85 parts, fat meat: 15 parts, pigskin: 18 parts, cornstarch: 7 parts, soybean protein isolate: 3.5 parts, frozen water: 38 parts, salt: 3.3 parts, glucose: 1.8 parts, white sugar: 0.8 part, monosodium glutamate: 0.18 part, meat composite phosphate 346 (German CFB company produce): 0.55 part, carragheen: 0.4 part, D-araboascorbic acid sodium: 0.08 part, natrium nitrosum: 0.009 part, white pepper powder: 0.18 part, nutmeg powder: 0.08 part, the Tianjin spring meat flavor 84114A:0.45 part of dealing out the cards, the Tianjin spring spicy oily essence 85108:0.18 part of dealing out the cards, sodium lactate: 2.9 parts, nisin: 0.02 part, sodium Diacetate: 0.16 part.
Concrete preparation process is:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thawed, cartilage twists out the input tumbler with diameter 8mm orifice plate, other raw materials that add except cornstarch and pigskin vacuumize low speed tumbling at intermittence 7 hours, tumbling 20 minutes stopped 10 minutes;
2., hair and oil removed after pigskin precooked with 90 ℃ of hot water and adds tumbler after being twisted into the large grain of the large grain of rice with meat grinder, the rear adding cornstarch that scatter vacuumizes continuous tumbling again and went out filling in 50 minutes;
3., with the 50mm nylon casing can of folding footpath;
4., 90 ℃ of boilings 50 minutes, make the crisp ham of strength.
The product of embodiment 1-3 all satisfies the following index:
1, aesthetic quality's index:
Color and luster: product tangent plane color and luster is pink, and the meat grain is obvious, and the pigskin fourth is evenly distributed;
Flavour: fragrant peppery good to eat, moderately salted, free from extraneous odour;
Structure: good springiness, to cut into slices complete, mouthfeel is tender and crisp, bite is pure.
2, physical and chemical index:
Protein content 〉=12%, content of starch≤6%, fat content≤10%, water content≤75%, nitrite (NaNO
2Meter)≤70mg/kg
3, microbiological indicator
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (4)
1. the preparation method of the crisp ham of strength is characterized in that: comprise the steps:
Raw material and parts by weight thereof are as follows: two No. four meat: 75-85 part, fat meat: 15-25 part, pigskin: 18-22 part, cornstarch: 7-9 part, soybean protein isolate: 3.5-4.5 part, frozen water: 38-45 part, salt: 3.3-3.5 part, glucose: 1.8-2.2 part, white sugar: 0.8-1.2 part, monosodium glutamate: 0.18-0.22 part, phosphate: 0.55-0.65 part, carragheen: 0.4-0.6 part, D-araboascorbic acid sodium: 0.08-0.12 part, natrium nitrosum: 0.009-0.012 part, spice: 0.26-0.35 part, meat flavor: 0.45-0.55 part, spicy oily essence: 0.18-0.22 part, sodium lactate: 2.9-3.4 part, nisin: 0.019-0.025 part, sodium Diacetate: 0.16-0.18 part;
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thawed, cartilage twists out the input tumbler with diameter 8mm orifice plate, other raw materials that add except cornstarch and pigskin vacuumize low speed tumbling at intermittence 7 hours, tumbling 20 minutes stopped 10 minutes;
2., hair and oil removed after pigskin precooked with 90 ℃ of hot water and adds tumbler after being twisted into the large grain of the large grain of rice with meat grinder, the rear adding cornstarch that scatter vacuumizes continuous tumbling again and went out filling in 50 minutes;
3., with the 50mm nylon casing can of folding footpath;
4., 90 ℃ of boilings 50 minutes, make the crisp ham of strength.
2. the preparation method of the crisp ham of a kind of strength according to claim 1, it is characterized in that: described spice is one or both of white pepper powder or nutmeg powder.
3. the preparation method of the crisp ham of a kind of strength according to claim 1 and 2 is characterized in that: described meat flavor is the meat flavor 84114A that deals out the cards in Tianjin spring that Tianjin Chunfa Food Additives Co., Ltd produces.
4. the preparation method of the crisp ham of a kind of strength according to claim 1 and 2 is characterized in that: described spicy oily essence is the spicy oily essence 85108 of dealing out the cards in Tianjin spring that Tianjin Chunfa Food Additives Co., Ltd produces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102166277A CN102326790B (en) | 2011-07-29 | 2011-07-29 | Fresh crisp ham and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102166277A CN102326790B (en) | 2011-07-29 | 2011-07-29 | Fresh crisp ham and making method thereof |
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| Publication Number | Publication Date |
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| CN102326790A CN102326790A (en) | 2012-01-25 |
| CN102326790B true CN102326790B (en) | 2013-02-20 |
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| CN2011102166277A Expired - Fee Related CN102326790B (en) | 2011-07-29 | 2011-07-29 | Fresh crisp ham and making method thereof |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648769A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Meat sausage and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186629A (en) * | 1996-12-29 | 1998-07-08 | 周连君 | Shandong flavour ham sausage |
| CN1466901A (en) * | 2002-07-08 | 2004-01-14 | 李杰华 | Nutritious red sausage and making process thereof |
| CN101874557A (en) * | 2009-04-28 | 2010-11-03 | 上海双汇大昌有限公司 | Joint ham and production process thereof |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102113679A (en) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | Method for improving crispness and chewiness of smoked-and-cooked sausage |
-
2011
- 2011-07-29 CN CN2011102166277A patent/CN102326790B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186629A (en) * | 1996-12-29 | 1998-07-08 | 周连君 | Shandong flavour ham sausage |
| CN1466901A (en) * | 2002-07-08 | 2004-01-14 | 李杰华 | Nutritious red sausage and making process thereof |
| CN101874557A (en) * | 2009-04-28 | 2010-11-03 | 上海双汇大昌有限公司 | Joint ham and production process thereof |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102113679A (en) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | Method for improving crispness and chewiness of smoked-and-cooked sausage |
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| CN102326790A (en) | 2012-01-25 |
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