CN103653027A - Continuous filling processing method for crystal square ham - Google Patents
Continuous filling processing method for crystal square ham Download PDFInfo
- Publication number
- CN103653027A CN103653027A CN201310568548.1A CN201310568548A CN103653027A CN 103653027 A CN103653027 A CN 103653027A CN 201310568548 A CN201310568548 A CN 201310568548A CN 103653027 A CN103653027 A CN 103653027A
- Authority
- CN
- China
- Prior art keywords
- processing method
- crystal square
- continuous filling
- square ham
- crystal
- Prior art date
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- Granted
Links
- 239000013078 crystal Substances 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000000084 colloidal system Substances 0.000 claims abstract description 14
- 230000002441 reversible effect Effects 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 239000007863 gel particle Substances 0.000 claims description 4
- 239000001828 Gelatine Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 3
- 239000012267 brine Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 229920002752 Konjac Polymers 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003856 thermoforming Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/67—Reformed meat products other than sausages
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a continuous filling processing method for crystal square ham. On the basis of a traditional western crystal cold cut ham, high-concentration colloid is formed by pre-dispersing thermally reversible gel, and is twisted and chopped into tiny easy-to-disperse particles, and the easy-to-disperse particles and materials marinated in advance suspend together in brine with adjusted viscosity, so that the materials are dispersed uniformly and stably, and have the characteristics of low-temperature continuous filling, and the crystal square ham product is developed. The crystal square ham product, which is newly developed by the invention, is embellished by meat blocks, and is strong in layering sense, beautiful in display in a supermarket, convenient, healthful, and long in quality guarantee period.
Description
Technical field
The processing method that the present invention relates to a kind of new product crystal square ham, belongs to food processing technology field.
Background technology
Crystal square flavored ham uniqueness is delicious, outward appearance is glittering and translucent, it is simple and convenient, very popular to eat, and is one of Western-style classical meat products.Through development in nearly 50 years, there was very large development the aspects such as crystal square ham production technology, raw material standard, marinating method, key equipment improvement.This canned food instant edible, carries out after hot-working coolingly due to meat is put in non-complete hermetic polyethylene film, can not carry out re-pasteurization after cutting packing, so be also not easy to preserve.
Existing crystal ham processing method is that after mixing of materials heating, to need to carry out while hot craft filling, production efficiency is low, and cube meat material dispersion is wherein bad, can make the aesthetics of outward appearance and section reduce, cannot meet the mass-produced technological requirement of modernization automation.
Summary of the invention
Object of the present invention is exactly for above-mentioned the deficiencies in the prior art, and the sterilization of a kind of hot procedure collection and thermoforming one are provided, without secondary package pollute, the shelf-life extends greatly can continuous filling crystal square ham processing method.
The technical solution used in the present invention is as follows:
Crystal square ham processing method that can continuous filling, is characterized in that first after prefabricated hot reversible colloid cooled and solidified, with meat grinder, rubbing, then carries out from low to high speed and cut and mix, and obtains gel particle; To cut apart the material that is cut into small pieces after pig hind shank or ox chunk stew in soy sauce, above-mentioned gel particle and above-mentioned piece material are added in flavoring water and stir into mixture, described mixture is carried out after standing, gas removal bubble, with vacuum filling machine, check card continuously filling, last pressing mold boiling, obtains crystal square ham product.
Described hot reversible colloid first carries out from low to high speed by 4-6mm orifice plate strand system again and cuts and mix.
The described process of mixing of cutting is at a high speed cutting turn at 3000-4000/min of rotating speed of flail while mixing, during stirring at low speed blade reversion rotating speed be controlled at 1000 turn/below min.
Be divided into after the high piece material for 3-5cm of length and width, at-12 ℃ to-8 ℃ freezing 24h described cutting apart after pig hind shank or the stew in soy sauce seasoning in advance of ox chunk.
The process of described mixture bubble removing is for to pickle storehouse standing 12 hours by mixture at 0-4 ℃.
The weight portion usage ratio of described hot reversible colloid, piece material and flavoring water is 1:1:1.
The percentage by weight of the each component in described hot reversible colloid is that salt 3%, gelatine content are 10%, water 87%, and gel power is greater than 180g.
Beneficial effect of the present invention has:
Adopt the crystal square ham tangent plane cube meat that the present invention makes to be uniformly dispersed, voluptuousness is outstanding, can carry out low temperature and check card continuously product-filledly, and the sterilization of hot procedure collection and thermoforming one, extended greatly without the secondary package pollution shelf-life.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail:
Embodiment 1:
(1) preparation of hot reversible colloid:
Select hot reversible colloid to carry out putting into container after hot water dissolving and carry out cooling forming, after taking-up, put into 4-6mm orifice plate strand system for meat grinder, then carry out from low to high speed and cut and mix particle in small, broken bits.Cut the process of mixing at a high speed cutting turn at 3000-4000/min of rotating speed of flail while mixing, during stirring at low speed blade reversion rotating speed be controlled at 1000 turn/below min.The percentage by weight of described hot reversible colloid each component is that salt 3%, gelatine content are 10%, water 87%, and gel power is greater than 180g.
(2) preparation of piece material:
Fresh feed pig is cut apart to hind shank, the injection of ox chunk, tumbling, stew in soy sauce and boil, be divided into after the high 3-5cm of the being size of length and width bulk, at-12 ℃ to-8 ℃ freezing 24h, taking-up is thawed to the mutual adhesion of raw meat, standby interpolation.
(3) adjust the viscosity of flavoring water:
After selecting konjaku powder and frozen water (by 1:100 part by weight) pre-dispersed, add colloid mill to form uniform konjaku powder solution, afterwards in konjaku powder solution: to be 1:5 ratio stir konjaku powder solution to add after stirring in flavoring water seasoning bittern adds above-mentioned piece material, mixes latter standing 12 hours and remove drum.The process of bubble removing is for to pickle storehouse standing 12 hours by mixture at 0-4 ℃.The weight portion usage ratio of above-mentioned hot reversible colloid, piece material and flavoring water is 1:1:1.
(4) check card filling, press mold, 90 ℃ of boilings, cooling and demolding of continuous and quantitative.
Other the undeclared part the present invention relates to is same as the prior art.
Claims (7)
1. a crystal square ham processing method that can continuous filling, is characterized in that first after prefabricated hot reversible colloid cooled and solidified, with meat grinder, rubbing, then carries out from low to high speed and cut and mix, and obtains gel particle; To cut apart the material that is cut into small pieces after pig hind shank or ox chunk stew in soy sauce, above-mentioned gel particle and above-mentioned piece material are added in flavoring water and stir into mixture, described mixture is carried out after standing, gas removal bubble, with vacuum filling machine, check card continuously filling, last pressing mold boiling, obtains crystal square ham product.
2. crystal square ham processing method that can continuous filling according to claim 1, is characterized in that described hot reversible colloid first carries out from low to high speed by 4-6mm orifice plate strand system again and cuts and mix.
3. crystal square ham processing method that can continuous filling according to claim 2, cuts the process of mixing for cutting turn at 3000-4000/min of rotating speed of flail while mixing at a high speed described in it is characterized in that, during stirring at low speed blade reversion rotating speed be controlled at 1000 turn/below min.
4. crystal square ham processing method that can continuous filling according to claim 1, is divided into length and width high piece material for 3-5cm after, at-12 ℃ to-8 ℃ freezing 24hs after cutting apart pig hind shank or the stew in soy sauce seasoning in advance of ox chunk described in it is characterized in that.
5. crystal square ham processing method that can continuous filling according to claim 1, is characterized in that the process of described mixture bubble removing is for to pickle storehouse standing 12 hours by mixture at 0-4 ℃.
6. crystal square ham processing method that can continuous filling according to claim 1, the weight portion usage ratio that it is characterized in that described hot reversible colloid, piece material and flavoring water is 1:1:1.
7. crystal square ham processing method that can continuous filling according to claim 1, the percentage by weight that it is characterized in that the each component in described hot reversible colloid is that salt 3%, gelatine content are 10%, water 87%, gel power is greater than 180g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568548.1A CN103653027B (en) | 2013-11-15 | 2013-11-15 | Continuous filling processing method for crystal square ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568548.1A CN103653027B (en) | 2013-11-15 | 2013-11-15 | Continuous filling processing method for crystal square ham |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103653027A true CN103653027A (en) | 2014-03-26 |
| CN103653027B CN103653027B (en) | 2015-07-15 |
Family
ID=50292746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310568548.1A Active CN103653027B (en) | 2013-11-15 | 2013-11-15 | Continuous filling processing method for crystal square ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103653027B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661354A (en) * | 2016-01-13 | 2016-06-15 | 徐州工程学院 | Crystal dog meat and preparation technology thereof |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396129A (en) * | 2007-09-29 | 2009-04-01 | 孙秀爱 | Meat food added with pork skin and preparation method thereof |
| CN101467723A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for preparing shellfish food |
| CN103340439A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Crystal pork sausage and preparation method thereof |
-
2013
- 2013-11-15 CN CN201310568548.1A patent/CN103653027B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396129A (en) * | 2007-09-29 | 2009-04-01 | 孙秀爱 | Meat food added with pork skin and preparation method thereof |
| CN101467723A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for preparing shellfish food |
| CN103340439A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Crystal pork sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 夏文水: "《肉制品加工原理与技术》", 30 April 2003, 化学工业出版社 * |
| 王卫: "《现代肉制品加工实用技术手册》", 31 July 2002, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661354A (en) * | 2016-01-13 | 2016-06-15 | 徐州工程学院 | Crystal dog meat and preparation technology thereof |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103653027B (en) | 2015-07-15 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |