CN102940020B - Processing technique of Western style hams through vacuum freeze drying - Google Patents
Processing technique of Western style hams through vacuum freeze drying Download PDFInfo
- Publication number
- CN102940020B CN102940020B CN 201210474982 CN201210474982A CN102940020B CN 102940020 B CN102940020 B CN 102940020B CN 201210474982 CN201210474982 CN 201210474982 CN 201210474982 A CN201210474982 A CN 201210474982A CN 102940020 B CN102940020 B CN 102940020B
- Authority
- CN
- China
- Prior art keywords
- western
- pressure
- freeze drying
- hams
- style ham
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 23
- 238000012545 processing Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 11
- 230000009466 transformation Effects 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims description 31
- 238000005516 engineering process Methods 0.000 claims description 11
- 238000004904 shortening Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 238000000859 sublimation Methods 0.000 abstract 2
- 230000008022 sublimation Effects 0.000 abstract 2
- 238000003795 desorption Methods 0.000 abstract 1
- 238000005192 partition Methods 0.000 abstract 1
- 238000002788 crimping Methods 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- 235000013606 potato chips Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the food processing field and relates to a processing technique of Western style hams through vacuum freeze drying. The main technical scheme includes cutting cooked Western style hams into sliced hams with thicknesses of 2.0-3.0mm; freezing the sliced hams for 24-48h at a temperature ranging from -40 DEG C to -50DEG C; performing sublimation drying for 4-6h at a cold trap temperature ranging from -40 DEG C to-50DEG C during a circulating transformation process with a pressure of 15-160Pa; circulating at the low pressure and the high pressure every 1-2h once, and circulating at the low pressure and the high pressure each 10-20min once during the last 1-2h of sublimation drying; performing desorption drying for 3-5h with a pressure of 7-20Pa at a partition temperature of 45-55DEG C, finishing the vacuum freeze drying, and obtaining the dried Western style sliced hams. The technique has the advantages that the method is simple; and the Western style hams produced through vacuum freeze drying are fine in quality, delicate in color, excellent in flavor, high in rehydration rate, combined with a sealed package, the shelf life can reach one year, and the hams are convenient to carry and eat and easy to produce industrially.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of processing technology of vacuum freeze drying Western-style ham.
Background technology
Along with the continuous development of World Economics, the progressively quickening of rhythm of life, people are also increasing sharply to the demand of various fabricated foods, quick and convenient food, and are particularly also more and more high to the requirement of the quality of these food and designs and varieties.This deep processing for agricultural and animal products, fine finishining provide vast market.Vacuum Freezing ﹠ Drying Technology be high in technological content in the technical field of drying, relate to a kind of technology of having a wide range of knowlege, also be a kind of method that equipment is the most complicated in the drying means, energy consumption is maximum, drying cost is the highest simultaneously, but because the particularity of its dry products: frozen dried food has that the rehydration performance is good, color and luster keeps, the nutritional labeling loss less, light, the transportation that is easy to carry of product weight, be easy to long preservation, be much better than the remarkable advantage of other dehydrated food in quality, make it become the forward position of dry technology research and development.This project applies to advanced person's Vacuum Freezing ﹠ Drying Technology to lie fallow in the intensive processing of meat products, has improved the quality of product, and fragility is good, and the surface does not have burnt the paste, and the edge does not have crimping, has the texture of " potato chips "; Product color is fair and tender; When keeping former coloured fragrant breeze flavor, have the exclusive taste smell of dried product; The reconstitution rate of product reaches 84.47%, has filled up the market vacancy of vacuum freeze drying Western-style ham, for consumers in general have increased a kind of novel leisure meat products.
Summary of the invention
The objective of the invention is at the deficiency in the existing drying process, a kind of processing technology of vacuum freeze drying Western-style ham is provided, method is simple, the vacuum freeze drying Western-style ham of producing is fine quality, color and luster is fair and tender, local flavor is splendid, rehydration is good, shelf life is long, be convenient for carrying and eat, be easy to suitability for industrialized production.
In order to realize the purpose of foregoing invention, the processing technology step of vacuum freeze drying Western-style ham provided by the invention is as follows:
1) gets the Western-style ham of shortening, be cut into thickness and be the Western-style ham sheet about 2.0～3.0mm;
2) the Western-style ham sheet that segments is put under-40 ℃～-50 ℃ conditions freezed 24～48h;
3) under condenser temperature is-40 ℃～-50 ℃ condition, be that low pressure range is 15～25Pa in the high-low pressure circulation transformation process of 15～160Pa at pressure, high pressure range is 140～160Pa, high pressure after the first low pressure, lyophilization 4～6h; Per 1～2h the circulation primary of low pressure and high pressure, the last 1～2h of lyophilization, the per 10～20min circulation primary of low pressure and high pressure;
4) behind dry the end, be 7～20Pa at pressure, baffle temperature is parsing-desiccation 3～5h under 45～55 ℃ of conditions, finishes vacuum freeze drying, obtains dry Western-style ham sheet.
Advantage of the present invention is: method is simple, the vacuum freeze drying Western-style ham of producing is fine quality, color and luster is fair and tender, local flavor is splendid, reconstitution rate reaches 64.32%～84.47%, and in conjunction with airtight package, shelf life can reach 1 year, be convenient for carrying and eat, be easy to suitability for industrialized production.
Vacuum freeze drying Western-style ham with method of the present invention obtains can directly eat, the mouthfeel delicious and crisp, and local flavor is splendid; Also can soak 1～2min rehydration in 20 ℃～30 ℃ drinking water, the ham after the rehydration can be the same with common ham edible, because reconstitution rate is higher, mouthfeel and local flavor almost do not change.
Invention main points of the present invention are the thickness of Western-style ham sheet, the time of pre-freeze, the temperature of pre-freeze, the time of lyophilization and parsing-desiccation, temperature, pressure.
The specific embodiment
Below in conjunction with embodiment, the present invention is further specified:
Embodiment 1
Get manufactured Western-style ham, be cut into thickness and be the Western-style ham sheet about 2.0～3.0mm; The Western-style ham that segments put under-45 ℃ of conditions freeze 36h; Be under-50 ℃ the condition at condenser temperature, lyophilization 5h; Elder generation's low pressure, back high pressure, the lyophilization of circulation transformation, 0～2h system pressure is 15Pa(low pressure), 2～4h system pressure is 160 Pa(high pressure), the every 20min circulation primary of 4～5h high-low pressure; Be 10Pa at system pressure, baffle temperature is that parsing-desiccation 4h finishes vacuum freeze drying under 50 ℃ of conditions, obtains dry Western-style ham sheet.This is the cryodesiccated best approach of Western-style ham sheet, and the freeze drying Western-style ham sheet reconstitution rate of acquisition is 84.47%.Freeze drying Western-style ham sheet fragility is good, and the surface does not have burnt the paste, and the edge does not have crimping, and the texture of potato chips is arranged; Color and luster is fair and tender; Kept the former coloured fragrant breeze flavor of product.
Embodiment 2
Get manufactured Western-style ham, be cut into thickness and be the Western-style bowel lavage sheet about 2.0～3.0mm; The Western-style ham that segments put under-50 ℃ of conditions freeze 48h; Be under-50 ℃ the condition at condenser temperature, lyophilization 5h; Cycle of higher pressure transformation lyophilization after elder generation's low pressure, 0～2h system pressure is 20Pa(low pressure), 2～4h system pressure is 160 Pa(high pressure), the every 10min circulation primary of 4～5h high-low pressure; Be 20Pa at pressure, baffle temperature is that parsing-desiccation 4h finishes vacuum freeze drying under 55 ℃ of conditions, obtains dry Western-style ham sheet.The freeze drying Western-style ham sheet reconstitution rate that obtains is 75.18%.Freeze drying Western-style ham sheet fragility is bigger than normal, and there are a little burnt paste, a little crimping in edge in the surface; A little burnt look is arranged; Kept the original local flavor of product.
Embodiment 3
Get the good Western-style ham of having processed, be cut into thickness and be the Western-style ham sheet about 2.0～3.0mm; The Western-style ham that segments put under-40 ℃ of conditions freeze 24h; Be under-45 ℃ the condition at condenser temperature, lyophilization 4h; Cycle of higher pressure transformation lyophilization after elder generation's low pressure, 0～2h system pressure is 15Pa(low pressure), 2～3h system pressure is 160 Pa(high pressure), the every 10min circulation primary of 3～4h high-low pressure, be 15Pa at pressure, baffle temperature is parsing-desiccation 4h under 45 ℃ of conditions, finishes vacuum freeze drying, obtains dry Western-style ham sheet.The freeze drying Western-style ham sheet reconstitution rate that obtains is 74.32%.Freeze drying Western-style ham sheet fragility is less than normal, and the surface does not have burnt the paste, and the edge does not have crimping; A little burnt look is arranged; Fragrance a little less than.
Embodiment 4
Get manufactured Western-style ham, be cut into thickness and be the Western-style ham sheet about 2.0～3.0mm; The Western-style ham that segments put under-45 ℃ of conditions freeze 36h; Be under-40 ℃ the condition at condenser temperature, lyophilization 6h; Elder generation's low pressure, back high pressure, the lyophilization of circulation transformation, 0～2h system pressure are 20Pa(low pressure), 2～4h system pressure is 160 Pa(high pressure), the every 20min circulation primary of 4～6h high-low pressure, be 10Pa at pressure, baffle temperature is under 50 ℃ of conditions, parsing-desiccation 3h, finish vacuum freeze drying, obtain dry Western-style ham sheet.The freeze drying Western-style ham sheet reconstitution rate that obtains is 81.54%.Freeze drying Western-style ham sheet fragility is good, and the surface does not have burnt the paste, and the edge does not have crimping, and the texture of potato chips is arranged; Color and luster is fair and tender; Kept the original local flavor of product.
Embodiment 5
Get manufactured Western-style ham, be cut into thickness and be the Western-style ham sheet about 2.0～3.0mm; The Western-style ham that segments put under-50 ℃ of conditions freeze 24h; Be under-40 ℃ the condition at condenser temperature, lyophilization 5h; Cycle of higher pressure transformation lyophilization after elder generation's low pressure, 0～2h system pressure is 15Pa(low pressure), 2～4h system pressure is 150 Pa(high pressure), the every 20min circulation primary of 4～5h high-low pressure, be 20Pa at pressure, baffle temperature is under 50 ℃ of conditions, parsing-desiccation 4h, finish vacuum freeze drying, obtain dry Western-style ham sheet.The freeze drying Western-style ham sheet reconstitution rate that obtains is 77.24%.Freeze drying Western-style ham sheet fragility is low, and the surface does not have burnt the paste, and the edge does not have crimping; Color and luster is fair and tender; Kept the original local flavor of product.
Embodiment 6
Get manufactured Western-style ham, be cut into thickness and be the Western-style ham sheet about 2.0～3.0mm; The Western-style ham that segments put under-40 ℃ of conditions freeze 36h; Be under-45 ℃ the condition at condenser temperature, lyophilization 4h; Cycle of higher pressure transformation lyophilization after elder generation's low pressure, 0～2h system pressure is 20Pa(low pressure), 2～3h system pressure is 150 Pa(high pressure), the every 20min circulation primary of 3～4h high-low pressure, be 15Pa at pressure, baffle temperature is under 55 ℃ of conditions, parsing-desiccation 3h, finish vacuum freeze drying, obtain dry Western-style ham sheet.The freeze drying Western-style ham sheet reconstitution rate that obtains is 64.32%.Freeze drying Western-style ham sheet fragility is low, and there is a little burnt paste on the surface, and the edge does not have crimping; Color and luster is relatively poor; Fragrance a little less than.
Claims (2)
1. the processing technology of a vacuum freeze drying Western-style ham, its step is as follows:
1) get the Western-style ham of shortening, being cut into thickness is the Western-style ham sheet of 2.0～3.0mm;
2) the Western-style ham sheet that segments is put under-40 ℃～-50 ℃ conditions freezed 24～48h;
3) under condenser temperature is-40 ℃～-50 ℃ condition, be that low pressure range is 15～25Pa in the high-low pressure circulation transformation process of 15～160Pa at pressure, high pressure range is 140～160Pa, high pressure after the first low pressure, lyophilization 4～6h; Per 1～2h the circulation primary of low pressure and high pressure, the last 1～2h of lyophilization, the per 10～20min circulation primary of low pressure and high pressure;
4) behind dry the end, be 7～20Pa at pressure, baffle temperature is parsing-desiccation 3～5h under 45～55 ℃ of conditions, finishes vacuum freeze drying, obtains dry Western-style ham sheet.
2. the processing technology of vacuum freeze drying Western-style ham according to claim 1 is characterized in that:
1) get the Western-style ham of shortening, being cut into thickness is the Western-style ham sheet of 2.0～3.0mm;
2) the Western-style ham sheet that segments is put under-45 ℃ of conditions freezed 36h;
3) under condenser temperature is-50 ℃ condition, lyophilization 5h; Elder generation's low pressure, back high pressure, the lyophilization of circulation transformation, 0～2h system pressure is 15Pa, 2～4h system pressure is 160 Pa, the every 20min circulation primary of 4～5h high-low pressure;
4) behind dry the end, be 10Pa at system pressure, baffle temperature is that parsing-desiccation 4h finishes vacuum freeze drying under 50 ℃ of conditions, obtains dry Western-style ham sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210474982 CN102940020B (en) | 2012-11-21 | 2012-11-21 | Processing technique of Western style hams through vacuum freeze drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210474982 CN102940020B (en) | 2012-11-21 | 2012-11-21 | Processing technique of Western style hams through vacuum freeze drying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102940020A CN102940020A (en) | 2013-02-27 |
| CN102940020B true CN102940020B (en) | 2013-10-09 |
Family
ID=47723104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210474982 Expired - Fee Related CN102940020B (en) | 2012-11-21 | 2012-11-21 | Processing technique of Western style hams through vacuum freeze drying |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102940020B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011749A (en) * | 2019-12-14 | 2020-04-17 | 莒南瀚德食品有限公司 | Round ham and production process thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669482A (en) * | 2004-03-15 | 2005-09-21 | 遵义天阳食品有限公司 | Dewatered meat production technique of two section type containing rolling molding hot air and freeze drying |
| CN101347143A (en) * | 2007-07-16 | 2009-01-21 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN101543238A (en) * | 2009-03-12 | 2009-09-30 | 湖北新美香食品有限公司 | Method for processing string beans through vacuum freeze drying |
| CN101849573A (en) * | 2010-05-27 | 2010-10-06 | 农业部南京农业机械化研究所 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
| CN102125271A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method of vacuum freeze-dried egg granules |
-
2012
- 2012-11-21 CN CN 201210474982 patent/CN102940020B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669482A (en) * | 2004-03-15 | 2005-09-21 | 遵义天阳食品有限公司 | Dewatered meat production technique of two section type containing rolling molding hot air and freeze drying |
| CN101347143A (en) * | 2007-07-16 | 2009-01-21 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN101543238A (en) * | 2009-03-12 | 2009-09-30 | 湖北新美香食品有限公司 | Method for processing string beans through vacuum freeze drying |
| CN102125271A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method of vacuum freeze-dried egg granules |
| CN101849573A (en) * | 2010-05-27 | 2010-10-06 | 农业部南京农业机械化研究所 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
Non-Patent Citations (7)
| Title |
|---|
| Effect of Combination Drying on The Physico-ChemicalCharacteristics of Carrot and Pumpkin;H.S.PHANINDRA等;《Journal of Food Processing Preservation》;20011231;447-460 * |
| H.S.PHANINDRA等.Effect of Combination Drying on The Physico-ChemicalCharacteristics of Carrot and Pumpkin.《Journal of Food Processing Preservation》.2001, |
| 华泽钊著.冷冻干燥.《冷冻干燥新技术》.2006, * |
| 张福成等主编.食品冷冻干燥.《药品食品冷冻干燥手册》.2011, * |
| 果蔬变温压差膨化干燥技术研究进展;毕金峰等;《农业工程学报》;20080630(第06期);308-312 * |
| 毕金峰等.果蔬变温压差膨化干燥技术研究进展.《农业工程学报》.2008,(第06期), |
| 齐锡龄，邓霄燕，方承超，赵军.液状制品循环压力真空冷冻干燥的实验研究.《制冷学报》.1995,(第04期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102940020A (en) | 2013-02-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637121B (en) | The preparation method of crisp of a kind of non-fried instant Chinese yam | |
| CN102302122B (en) | Frozen steamed noodle and processing method thereof | |
| CN103284209B (en) | Rehydration method for sea cucumber | |
| CN103584187B (en) | A kind of freshwater shrimp instant product and production technology | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102613611A (en) | Method for producing instant flavored seaweed sheets by utilizing microwave vacuum drying technology | |
| CN104187871B (en) | Vacuum freeze drying processing method of shrimp meat | |
| CN102940020B (en) | Processing technique of Western style hams through vacuum freeze drying | |
| CN103876188B (en) | The production method of fish leisure food | |
| CN102302126B (en) | Method for producing dehydrated vegetables by puffing with superheated steam | |
| CN109363104A (en) | A kind of quick-freezing type three delicacies fish cake and its processing method | |
| CN103859477A (en) | Crisp squid slice and processing method thereof | |
| CN103564541B (en) | Processing method of mackerel flavor meat particles | |
| CN103416790A (en) | Frozen abalone processing technology | |
| CN102715412A (en) | Processing method for ready-to-eat sweet corn kernels and ready-to-eat sweet corn kernels processed by method | |
| CN103719237A (en) | Preparation method of dried lettuces | |
| CN102987326A (en) | Shrimp flavor essence for frozen conditioning foods and preparation method thereof | |
| CN101940281B (en) | Fengguo rice tofu series foods and processing method thereof | |
| CN106858434A (en) | Apple slice processing method rich in fragrance | |
| CN203467605U (en) | Puffing device for crisp fruit chips | |
| CN108013436B (en) | Nutritional fish vermicelli and preparation method thereof | |
| CN111213846A (en) | Preparation method of smoked and air-dried chicken | |
| CN104509812A (en) | Method for preparing potato rice | |
| CN204907863U (en) | Mangosteen drying equipment | |
| CN1245103C (en) | Instant shaved noodles, and its prepn. method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder |
Address after: 063300 Huatong street, Fengnan District, Tangshan City, Hebei Province (Fengnan Economic Development Zone) Patentee after: TANGSHAN CITY SHIERDE MEAT PRODUCT Co.,Ltd. Patentee after: SHENYANG AGRICULTURAL University Address before: 063300 No. 203, Huoju Road, high tech Zone, Tangshan City, Hebei Province Patentee before: TANGSHAN CITY SHIERDE MEAT PRODUCT Co.,Ltd. Patentee before: SHENYANG AGRICULTURAL University |
|
| CP02 | Change in the address of a patent holder | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131009 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |