CN104432197A - Ham and preparation method thereof - Google Patents
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- CN104432197A CN104432197A CN201410704317.3A CN201410704317A CN104432197A CN 104432197 A CN104432197 A CN 104432197A CN 201410704317 A CN201410704317 A CN 201410704317A CN 104432197 A CN104432197 A CN 104432197A
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Abstract
The invention provides a preparation method of ham in order to provide ham integrating Chinese and Western flavor. The preparation method comprises steps as follows: a raw material, namely, pork and an auxiliary material, namely, a mixture of brine and ice water are mixed and subjected to tumbling treatment for 6-10 hours, and the tumbled pork is pickled at the temperature of 0-4 DEG C for 10-14 hours; and a plastic casing is filled with the pickled pork and then is boiled, cooled and refrigerated. Meanwhile, the invention provides the ham prepared with the ham preparation method. According to the technical scheme, the obtained ham highlights Chinese traditional soy sauce stewed flavor, has a compact structure, tastes fine, smooth, crisp and tender and has heavy soy sauce stewed flavor, keeps original texture and taste, is further endowed with traditional special soy sauce stewed flavor and is more suitable for consumption habit of Chinese, the problem of single flavor of the ham is solved through combination of Chinese and Western culture, and the cooking culture life of people is enriched.
Description
Technical field
The present invention relates to Meat processing field, particularly a kind of ham and preparation method thereof.
Background technology
Along with the development of China's economy, consuming capacity, the consumption idea of people also change thereupon; People not only pay close attention to the safety of meat products, simultaneously also require more and more higher to the nutrition of meat products, health, mouthfeel, local flavor aspect.Western-style ham is as the high-grade low-temperature meat product of one, and compact structure, mouthfeel is tender and crisp, fragrance nature sweet-smelling, nutritious, is loved by the people.But traditional Western-style ham local flavor is single, can not meet the consumption demand of people, thus the development of restriction Western-style ham.
Summary of the invention
Based on this, need to provide that a kind of local flavor enriches, the ham of taste novelty.
For achieving the above object, following technical scheme is inventor provided:
A preparation method for ham, comprises step:
Raw material pork is mixed with auxiliary material bittern mixture of ice and water, carries out the tumbling process of 6-10 hour;
Pork through tumbling process is pickled 10-14 hour at 0-4 DEG C;
Pork through pickling is poured into plastic casing, then boiling, cooling refrigerating.
Further, in the preparation method of described ham, the preparation method of described bittern comprises the steps:
By 100 parts of water; 1.2-3.4 part salt; 1-2.3 part white sugar; 0.2-0.6 part monosodium glutamate; 0.2-2 part soy sauce; The large fennel of 10-50 part; The little fennel of 10-30 part; 5-20 part cloves; 4-20 part spiceleaf; 10-50 part Chinese prickly ash; 5-20 part kaempferia galamga; 6-20 part Amomum globosum loureiro; 6-20 part root of Dahurain angelica carries out boiling and crossing filtering decorating film, obtains bittern, and is cooled to 0-4 DEG C.
Further, in the preparation method of described ham, described tumbling process specifically comprises:
By 60-150 part raw material pork, auxiliary material, the mixing of bittern mixture of ice and water, be added into tumbler, then add 2-6 part bittern and 1-6 part starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
Further, in the preparation method of described ham, the preparation method of described auxiliary material bittern mixture of ice and water comprises the steps:
Auxiliary material, 15-25 part bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 1-4 part soybean protein isolate, 1.05-1.5 part salt, 1-2 part white granulated sugar, 0.4-2 part glucose, 0.2-1 part monosodium glutamate, 0.2-0.5 part carragheen, 0.005-0.01 part natrium nitrosum, 0.02-0.05 part sodium isoascorbate, 0.2-1 part composite phosphate, 0.1-0.5 part glutamine transaminage.
Further, in the preparation method of described ham, the preparation method of described raw material pork comprises the steps:
Pig leg meat is pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repair the cube meat into 3-10cm thickness, and undertaken strand system by meat grinder, obtain raw material pork.
Further, in the preparation method of described ham, when carrying out strand by meat grinder, do not add orifice plate.
Further, in the preparation method of described ham, described boiling specifically comprises the steps:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 35-40 minute at 82 DEG C.
Further, in the preparation method of described ham, the temperature conditions of described refrigeration is 0-4 DEG C.
Further, in the preparation method of described ham, described " pork through pickling is poured into plastic casing " specifically comprises:
Pork through pickling is poured into the plastic casing that diameter is 90mm, and filling specification is 250-500 gram/.
Inventor additionally provides a kind of ham, is prepared and obtain by the preparation method of the ham described in above-mentioned every technical scheme.
Be different from prior art, the ham that technical solution of the present invention obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, has both maintained original quality and the mouthfeel of ham, gives again its traditional unique sauce halogen local flavor, more be applicable to Chinese consumption habit, this fusion blending the east and the west, solves the problem that flavored ham is single, has enriched the cooking culture life of people.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, be explained in detail below in conjunction with embodiment.
First embodiment
A preparation method for ham, comprises the steps:
S1, pig leg meat pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repair the cube meat into 5cm thickness, and carry out strand system (not adding orifice plate) by meat grinder, obtain raw material pork.
S2, preparation bittern: the preparation method of described bittern specifically comprises:
By 100 parts of water; 2 portions of salt; 1.8 parts of white sugar; 0.4 portion of monosodium glutamate; 1 portion of soy sauce; 30 parts of large fennels; 20 parts of little fennels; 15 portions of cloves; 15 portions of spiceleafs; 30 portions of Chinese prickly ashes; 15 parts of kaempferia galamgas; 13 parts of Amomum globosum loureiros; 13 parts of roots of Dahurain angelica carry out boiling and crossing filtering decorating film, obtain bittern, and are cooled to 2 DEG C.
S3, auxiliary material, 20 parts of bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 3 parts of soybean protein isolates, 1.3 portions of salt, 1.5 portions of white granulated sugars, 1 part of glucose, 0.6 portion of monosodium glutamate, 0.35 part of carragheen, 0.008 part of natrium nitrosum, 0.04 part of sodium isoascorbate, 0.7 part of composite phosphate, 0.3 part of glutamine transaminage.
S4, by raw material pork and S3 process gained auxiliary material bittern mixture of ice and water mixing, be added into tumbler, then add 4 parts of bittern and 4 parts of starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
S5, the pork through tumbling process is pickled 12 hours at 2 DEG C;
S6, step S5 process gained pork being poured into the plastic casing that diameter is 90mm, filling specification is 400 grams/only;
S7, boiling process is carried out to the pork after filling, specifically comprises:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 38 minutes at 82 DEG C.
S8, the pork after boiling is cooled to 2 DEG C and refrigerates under 2 DEG C of conditions.
The ham that technique scheme obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, both original quality and the mouthfeel of ham had been maintained, give again its traditional unique sauce halogen local flavor, be more applicable to Chinese consumption habit, this fusion blending the east and the west, solve the problem that flavored ham is single, enrich the cooking culture life of people.
Second embodiment
A preparation method for ham, comprises the steps:
S1, pig leg meat pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repairing is the cube meat of 3 thickness, and carries out strand system (not adding orifice plate) by meat grinder, obtains raw material pork.
S2, preparation bittern: the preparation method of described bittern specifically comprises:
By 100 parts of water; 1.2 portions of salt; 1 part of white sugar; 0.2 portion of monosodium glutamate; 0.2 portion of soy sauce; 10 parts of large fennels; 10 parts of little fennels; 5 portions of cloves; 4 portions of spiceleafs; 10 portions of Chinese prickly ashes; 5 parts of kaempferia galamgas; 6 parts of Amomum globosum loureiros; 6 parts of roots of Dahurain angelica carry out boiling and crossing filtering decorating film, obtain bittern, and are cooled to 0 DEG C.
S3, auxiliary material, 15 parts of bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 1 part of soybean protein isolate, 1.05 portions of salt, 1 portion of white granulated sugar, 0.4 part of glucose, 0.2 portion of monosodium glutamate, 0.2 part of carragheen, 0.005 part of natrium nitrosum, 0.02 part of sodium isoascorbate, 0.2 part of composite phosphate, 0.1 part of glutamine transaminage.
S4, by raw material pork and S3 process gained auxiliary material bittern mixture of ice and water mixing, be added into tumbler, then add 2 parts of bittern and 1 part of starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
S5, the pork through tumbling process is pickled 10 hours at 0 DEG C;
S6, step S5 process gained pork being poured into the plastic casing that diameter is 90mm, filling specification is 250 grams/only;
S7, boiling process is carried out to the pork after filling, specifically comprises:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 35 minutes at 82 DEG C.
S8, the pork after boiling is cooled to 0 DEG C and refrigerates under 0 DEG C of condition.
The ham that technique scheme obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, both original quality and the mouthfeel of ham had been maintained, give again its traditional unique sauce halogen local flavor, be more applicable to Chinese consumption habit, this fusion blending the east and the west, solve the problem that flavored ham is single, enrich the cooking culture life of people.
3rd embodiment
A preparation method for ham, comprises the steps:
S1, pig leg meat pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repair the cube meat into 10cm thickness, and carry out strand system (not adding orifice plate) by meat grinder, obtain raw material pork.
S2, preparation bittern: the preparation method of described bittern specifically comprises:
By 100 parts of water; 3.4 portions of salt; 2.3 parts of white sugar; 0.6 portion of monosodium glutamate; 2 portions of soy sauce; 50 parts of large fennels; 30 parts of little fennels; 20 portions of cloves; 20 portions of spiceleafs; 50 portions of Chinese prickly ashes; 20 parts of kaempferia galamgas; 20 parts of Amomum globosum loureiros; 20 parts of roots of Dahurain angelica carry out boiling and crossing filtering decorating film, obtain bittern, and are cooled to 4 DEG C.
S3, auxiliary material, 25 parts of bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 4 parts of soybean protein isolates, 1.5 portions of salt, 2 portions of white granulated sugars, 2 parts of glucose, 1 portion of monosodium glutamate, 0.5 part of carragheen, 0.01 part of natrium nitrosum, 0.05 part of sodium isoascorbate, 1 part of composite phosphate, 0.5 part of glutamine transaminage.
S4, by raw material pork and S3 process gained auxiliary material bittern mixture of ice and water mixing, be added into tumbler, then add 6 parts of bittern and 6 parts of starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
S5, the pork through tumbling process is pickled 14 hours at 4 DEG C;
S6, step S5 process gained pork being poured into the plastic casing that diameter is 90mm, filling specification is 500 grams/only;
S7, boiling process is carried out to the pork after filling, specifically comprises:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 40 minutes at 82 DEG C.
S8, the pork after boiling is cooled to 4 DEG C and refrigerates under 4 DEG C of conditions.
The ham that technique scheme obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, both original quality and the mouthfeel of ham had been maintained, give again its traditional unique sauce halogen local flavor, be more applicable to Chinese consumption habit, this fusion blending the east and the west, solve the problem that flavored ham is single, enrich the cooking culture life of people.
4th embodiment
A kind of ham, prepared by following preparation method and obtain:
S1, pig leg meat pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repair the cube meat into 5cm thickness, and carry out strand system (not adding orifice plate) by meat grinder, obtain raw material pork.
S2, preparation bittern: the preparation method of described bittern specifically comprises:
By 100 parts of water; 2 portions of salt; 1.8 parts of white sugar; 0.4 portion of monosodium glutamate; 1 portion of soy sauce; 30 parts of large fennels; 20 parts of little fennels; 15 portions of cloves; 15 portions of spiceleafs; 30 portions of Chinese prickly ashes; 15 parts of kaempferia galamgas; 13 parts of Amomum globosum loureiros; 13 parts of roots of Dahurain angelica carry out boiling and crossing filtering decorating film, obtain bittern, and are cooled to 2 DEG C.
S3, auxiliary material, 20 parts of bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 3 parts of soybean protein isolates, 1.3 portions of salt, 1.5 portions of white granulated sugars, 1 part of glucose, 0.6 portion of monosodium glutamate, 0.35 part of carragheen, 0.008 part of natrium nitrosum, 0.04 part of sodium isoascorbate, 0.7 part of composite phosphate, 0.3 part of glutamine transaminage.
S4, by raw material pork and S3 process gained auxiliary material bittern mixture of ice and water mixing, be added into tumbler, then add 4 parts of bittern and 4 parts of starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
S5, the pork through tumbling process is pickled 12 hours at 2 DEG C;
S6, step S5 process gained pork being poured into the plastic casing that diameter is 90mm, filling specification is 400 grams/only;
S7, boiling process is carried out to the pork after filling, specifically comprises:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 38 minutes at 82 DEG C.
S8, the pork after boiling is cooled to 2 DEG C and refrigerates under 2 DEG C of conditions.
The ham that technique scheme obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, both original quality and the mouthfeel of ham had been maintained, give again its traditional unique sauce halogen local flavor, be more applicable to Chinese consumption habit, this fusion blending the east and the west, solve the problem that flavored ham is single, enrich the cooking culture life of people.
5th embodiment
A kind of ham, prepared by following preparation method and obtain:
S1, pig leg meat pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repairing is the cube meat of 3 thickness, and carries out strand system (not adding orifice plate) by meat grinder, obtains raw material pork.
S2, preparation bittern: the preparation method of described bittern specifically comprises:
By 100 parts of water; 1.2 portions of salt; 1 part of white sugar; 0.2 portion of monosodium glutamate; 0.2 portion of soy sauce; 10 parts of large fennels; 10 parts of little fennels; 5 portions of cloves; 4 portions of spiceleafs; 10 portions of Chinese prickly ashes; 5 parts of kaempferia galamgas; 6 parts of Amomum globosum loureiros; 6 parts of roots of Dahurain angelica carry out boiling and crossing filtering decorating film, obtain bittern, and are cooled to 0 DEG C.
S3, auxiliary material, 15 parts of bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 1 part of soybean protein isolate, 1.05 portions of salt, 1 portion of white granulated sugar, 0.4 part of glucose, 0.2 portion of monosodium glutamate, 0.2 part of carragheen, 0.005 part of natrium nitrosum, 0.02 part of sodium isoascorbate, 0.2 part of composite phosphate, 0.1 part of glutamine transaminage.
S4, by raw material pork and S3 process gained auxiliary material bittern mixture of ice and water mixing, be added into tumbler, then add 2 parts of bittern and 1 part of starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
S5, the pork through tumbling process is pickled 10 hours at 0 DEG C;
S6, step S5 process gained pork being poured into the plastic casing that diameter is 90mm, filling specification is 250 grams/only;
S7, boiling process is carried out to the pork after filling, specifically comprises:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 35 minutes at 82 DEG C.
S8, the pork after boiling is cooled to 0 DEG C and refrigerates under 0 DEG C of condition.
The ham that technique scheme obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, both original quality and the mouthfeel of ham had been maintained, give again its traditional unique sauce halogen local flavor, be more applicable to Chinese consumption habit, this fusion blending the east and the west, solve the problem that flavored ham is single, enrich the cooking culture life of people.
6th embodiment
A kind of ham, prepared by following preparation method and obtain:
S1, pig leg meat pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repair the cube meat into 10cm thickness, and carry out strand system (not adding orifice plate) by meat grinder, obtain raw material pork.
S2, preparation bittern: the preparation method of described bittern specifically comprises:
By 100 parts of water; 3.4 portions of salt; 2.3 parts of white sugar; 0.6 portion of monosodium glutamate; 2 portions of soy sauce; 50 parts of large fennels; 30 parts of little fennels; 20 portions of cloves; 20 portions of spiceleafs; 50 portions of Chinese prickly ashes; 20 parts of kaempferia galamgas; 20 parts of Amomum globosum loureiros; 20 parts of roots of Dahurain angelica carry out boiling and crossing filtering decorating film, obtain bittern, and are cooled to 4 DEG C.
S3, auxiliary material, 25 parts of bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 4 parts of soybean protein isolates, 1.5 portions of salt, 2 portions of white granulated sugars, 2 parts of glucose, 1 portion of monosodium glutamate, 0.5 part of carragheen, 0.01 part of natrium nitrosum, 0.05 part of sodium isoascorbate, 1 part of composite phosphate, 0.5 part of glutamine transaminage.
S4, by raw material pork and S3 process gained auxiliary material bittern mixture of ice and water mixing, be added into tumbler, then add 6 parts of bittern and 6 parts of starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
S5, the pork through tumbling process is pickled 14 hours at 4 DEG C;
S6, step S5 process gained pork being poured into the plastic casing that diameter is 90mm, filling specification is 500 grams/only;
S7, boiling process is carried out to the pork after filling, specifically comprises:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 40 minutes at 82 DEG C.
S8, the pork after boiling is cooled to 4 DEG C and refrigerates under 4 DEG C of conditions.
The ham that technique scheme obtains highlights Chinese tradition sauce halogen local flavor, compact structure, delicate mouthfeel is tender and crisp, sauce halogen is with rich flavor, both original quality and the mouthfeel of ham had been maintained, give again its traditional unique sauce halogen local flavor, be more applicable to Chinese consumption habit, this fusion blending the east and the west, solve the problem that flavored ham is single, enrich the cooking culture life of people.
The foregoing is only embodiments of the invention; not thereby scope of patent protection of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (10)
1. a preparation method for ham, comprises step:
Raw material pork is mixed with auxiliary material bittern mixture of ice and water, carries out the tumbling process of 6-10 hour;
Pork through tumbling process is pickled 10-14 hour at 0-4 DEG C;
Pork through pickling is poured into plastic casing, then boiling, cooling refrigerating.
2., in the preparation method of ham as claimed in claim 1, the preparation method of described bittern comprises the steps:
By 100 parts of water; 1.2-3.4 part salt; 1-2.3 part white sugar; 0.2-0.6 part monosodium glutamate; 0.2-2 part soy sauce; The large fennel of 10-50 part; The little fennel of 10-30 part; 5-20 part cloves; 4-20 part spiceleaf; 10-50 part Chinese prickly ash; 5-20 part kaempferia galamga; 6-20 part Amomum globosum loureiro; 6-20 part root of Dahurain angelica carries out boiling and crossing filtering decorating film, obtains bittern, and is cooled to 0-4 DEG C.
3., in the preparation method of ham as claimed in claim 1 or 2, described tumbling process specifically comprises:
By 60-150 part raw material pork, auxiliary material, the mixing of bittern mixture of ice and water, be added into tumbler, then add 2-6 part bittern and 1-6 part starch, tumbling process 8 hours under the vacuum degree condition of-0.08MPa.
4., in the preparation method of ham as claimed in claim 1 or 2, the preparation method of described auxiliary material bittern mixture of ice and water comprises the steps:
Auxiliary material, 15-25 part bittern and mixture of ice and water are mixed to without luming, without particle as cutting in cutmixer;
Described auxiliary material comprises: 1-4 part soybean protein isolate, 1.05-1.5 part salt, 1-2 part white granulated sugar, 0.4-2 part glucose, 0.2-1 part monosodium glutamate, 0.2-0.5 part carragheen, 0.005-0.01 part natrium nitrosum, 0.02-0.05 part sodium isoascorbate, 0.2-1 part composite phosphate, 0.1-0.5 part glutamine transaminage.
5., in the preparation method of ham as claimed in claim 1 or 2, the preparation method of described raw material pork comprises the steps:
Pig leg meat is pressed the removing of pork natural grain manadesma, broken bone, lymph, extravasated blood, fat and foreign matter, then repair the cube meat into 3-10cm thickness, and undertaken strand system by meat grinder, obtain raw material pork.
6., in the preparation method of ham as claimed in claim 5, when carrying out strand by meat grinder, do not add orifice plate.
7., in the preparation method of ham as claimed in claim 1 or 2, described boiling specifically comprises the steps:
The color development process of 20 minutes at 60 DEG C;
The boiling process of 35-40 minute at 82 DEG C.
8., in the preparation method of ham as claimed in claim 1 or 2, the temperature conditions of described refrigeration is 0-4 DEG C.
9., in the preparation method of ham as claimed in claim 1 or 2, described " pork through pickling is poured into plastic casing " specifically comprises:
Pork through pickling is poured into the plastic casing that diameter is 90mm, and filling specification is 250-500 gram/.
10. a ham, the preparation method of the ham according to any one of claim 1-9 prepares and obtains.
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| CN201410704317.3A CN104432197A (en) | 2014-11-27 | 2014-11-27 | Ham and preparation method thereof |
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| CN201410704317.3A CN104432197A (en) | 2014-11-27 | 2014-11-27 | Ham and preparation method thereof |
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| CN106538978A (en) * | 2016-10-12 | 2017-03-29 | 湖北顺溪生物食品股份有限公司 | A kind of preparation method of Rhizoma amorphophalli sandwich ham and a kind of Rhizoma amorphophalli sandwich ham |
| CN106616487A (en) * | 2017-01-10 | 2017-05-10 | 南京晓庄学院 | Low-temperature sandwich ham processing method |
| CN106690112A (en) * | 2016-12-09 | 2017-05-24 | 重庆市川瑞俞厨食品有限公司 | Ham fragrant meat |
| CN107095173A (en) * | 2017-04-17 | 2017-08-29 | 江苏雨润肉食品有限公司 | The processing method that a kind of water at low temperature boils ham |
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| CN102266078A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Bone soup fresh ham and preparation method thereof |
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| CN102960768A (en) * | 2012-12-11 | 2013-03-13 | 开原大众肉类加工有限公司 | Starch-free ham and production method thereof |
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| CN102266076A (en) * | 2010-06-01 | 2011-12-07 | 张兴堂 | Marinating method for marinated sausage |
| CN102334700A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Sliced smoked ham and preparation method thereof |
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| CN106538978A (en) * | 2016-10-12 | 2017-03-29 | 湖北顺溪生物食品股份有限公司 | A kind of preparation method of Rhizoma amorphophalli sandwich ham and a kind of Rhizoma amorphophalli sandwich ham |
| CN106690112A (en) * | 2016-12-09 | 2017-05-24 | 重庆市川瑞俞厨食品有限公司 | Ham fragrant meat |
| CN106616487A (en) * | 2017-01-10 | 2017-05-10 | 南京晓庄学院 | Low-temperature sandwich ham processing method |
| CN107095173A (en) * | 2017-04-17 | 2017-08-29 | 江苏雨润肉食品有限公司 | The processing method that a kind of water at low temperature boils ham |
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Application publication date: 20150325 |