CN104905304A - Method for making Jinhua dried meat slice from mixture of Jinhua ham and pork - Google Patents
Method for making Jinhua dried meat slice from mixture of Jinhua ham and pork Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000015277 pork Nutrition 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 title claims abstract description 7
- 235000015177 dried meat Nutrition 0.000 title abstract 8
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 8
- 239000009429 Ginkgo biloba extract Substances 0.000 claims description 7
- 229940068052 ginkgo biloba extract Drugs 0.000 claims description 7
- 235000020686 ginkgo biloba extract Nutrition 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 230000008602 contraction Effects 0.000 claims description 3
- 238000009792 diffusion process Methods 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 230000008520 organization Effects 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 150000003254 radicals Chemical class 0.000 abstract description 2
- SQGLUEWZRKIEGS-UHFFFAOYSA-N Ginkgetin Natural products C1=CC(OC)=CC=C1C1=CC(=O)C2=C(O)C=C(OC)C(C=3C(=CC=C(C=3)C=3OC4=CC(O)=CC(O)=C4C(=O)C=3)O)=C2O1 SQGLUEWZRKIEGS-UHFFFAOYSA-N 0.000 abstract 2
- 229930045534 Me ester-Cyclohexaneundecanoic acid Natural products 0.000 abstract 2
- AIFCFBUSLAEIBR-UHFFFAOYSA-N ginkgetin Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C(C=1)=CC=C(OC)C=1C1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 AIFCFBUSLAEIBR-UHFFFAOYSA-N 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
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- 210000003141 lower extremity Anatomy 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for making Jinhua dried meat slice from a mixture of Jinhua ham and pork. The method employs the Jinhua ham and fresh pork hind leg muscle as raw materials, with PA enzyme he and TG enzyme being added therein for improving the meat quality of the dried meat slice, and ginkgetin being added therein for improving the oxidation quality of the dried meat slice. The optimal additive amount of the Jinhua ham is 8%. The method has the advantages of combining the characteristics of conventional flavor of the Jinhua ham with the characteristics of making conventional dried pork meat slice. By organically combining the characteristics of both the Jinhua ham and the dried meat slice, the difficulty in the making techniques of the Jinhua ham is successfully overcome, thereby effectively solving the problems that the conventional dried meat slice is not tasty enough and is single in flavor. The raw material Jinhua ham contains salt, therefore edible salt is no longer needed to be added in making the product, and the low-salt characteristic is in accordance with the demands of modern people. After the quality modifying agents are added in, the Jinhua dried meat slice is soft in meat quality, is easy to chew, and is elastic and dense. The ginkgetin being added in is a natural antioxidant which is able to effectively remove the free radical from the Jinhua dried meat slice, thereby improving the oxidization quality of the product.
Description
Technical field
The present invention relates to food technology application, particularly the preparation method of Jinhua jerky.
Background technology
Current Jinhua ham aspect, on Product processing, exists that technique falls behind, is simply equipped, the production cycle is long, the problem such as climate and regional specific condition restriction; In product quality, also there are the problems such as salt content is high, fat oxidation is serious.Therefore, from twentieth century sixties, China's studies in China direction, mainly to the modernization restructuring of traditional handicraft, is being furtherd investigate the Forming Mechanism of flavor substance (aroma substance and taste substance) at present and is producing regulation and control.Since twentieth century eighties, experts and scholars have successively carried out some research reports in the anti-oxidant and new process for processing exploration of the microbial characteristic of Jinhua ham, flavor substance composition, coloring matter chemistry, Jinhua ham etc.Improved the processing technology of Jinhua ham by the research of the maturation mechanism to Jinhua ham, shorten the Jinhua ham production time, but the Flavor of Jin-hua Ham that input actual production obtains is desirable especially, Jinhua ham technical study enters bottleneck.
Jerky aspect, also exists the problems such as composition is single, quality is stiff, coarse mouthfeel due to the dried pork slice produced under conventional process conditions.For improving its quality, expand the market of this traditional meat further, domestic current research focus mainly concentrates on 2 points.The first, the local process utilizing modern food engineering technology to process at jerky improves the matter structure of jerky, makes jerky tenderization; It two is introduce healthy, health dvielement, and exploitation novel taste jerky product, as fruits and vegetables compound jerky, other domestic birds and animals meat jerkys etc.
Summary of the invention
The object of the invention is to solve the problem, a kind of method utilizing Jinhua ham and pork mixing manufacture Jinhua jerky is provided.
Realizing above-mentioned purpose technical scheme of the present invention is: a kind of method step utilizing Jinhua ham and pork to combine making Jinhua jerky is as follows:
(1) raw meat pre-treatment: with the manadesma in cutter removal pig hind shank and grease, be cut into the block that the wide 4cm of 1cm is long, be the pulverizer strand filling of 2.0mm with orifice plate diameter, it is granular that 2.5mm rolled over into by Jinhua ham cutter;
(2) salt down in advance: rub pig hind shank by 500g, successively light soy sauce (30ml), cooking wine (15ml), fish sauce (10ml) are put into meat stuffing, ceaselessly firmly be stirred to meat stuffing energetically clockwise with chopsticks, then by sugar (20 grams), monosodium glutamate (2 grams), white pepper powder (3 grams), put into meat stuffing successively and stir.4 hours are pickled at 3 DEG C;
(3) mix: at 15 DEG C ~ 20 DEG C, the raw material pickled is mixed with quality improver, PA (papain) consumption 360U/g, after effect 20min, then add TG (glutamine transaminage) consumption 5U/g, after continuation effect 20min; Adding GINKGO BILOBA EXTRACT consumption is again 0.068%, leaves standstill 3 hours, then adds Jinhua ham grain, stir;
(4) vacuum tumbling: tumbling 60min under temperature 10 DEG C, vacuum 0.03Mpa.In tumbling procedure, every tumbling 20min, after spice to meat stuffing stickness, pour in container and leave standstill 10min, make various auxiliary material penetrate in tissue, protease gives full play to tenderizing effects;
(5) stand sieve: meat stuffing is laid on roasting paper, spreads a preservative film above, meat stuffing is rolled the thin slice into about 2 millimeters thick, removes preservative film, require that surfacing is smooth;
(6) two-part baking: choose high temperature 85 DEG C previous stage, time, (this was when just having entered baker due to jerky at 20 ~ 30min, surface moisture is higher, short time high temperature baking makes product surface moisture volatilize rapidly, surface compact, play lock water effect, constant temperature internal moisture diffusion when being conducive to 65 DEG C); Second stage chooses 65 DEG C, selection of time 100 ~ 140min (avoiding product to occur the burnt burnt shape in edge at an excessive temperature).Experimental result shows, the Jinhua jerky quality adopting two-part baking process to make is better, meanwhile, 85 DEG C of process certain hours, can make PA enzyme and TG enzyme complete inactivation, microorganism reduces, and is conducive to improving quality of finished and extending the shelf life;
(7) bake: rotation iron semi-finished product being placed on infrared ray baker is online, temperature is set to 220 DEG C, time 1 ~ 2min, and the maturity of furnace temperature and jerky is controlled by the length that adjustment steel wire running speed and heating tube use, allow semi-finished product in stove through preheating, contraction, fuel-displaced three phases maturation, then cool under field conditions (factors), finished color is brownish red, glossy, and water content is less than 20%;
(8) section and compressing tablet: the jerky after maturation is carried out compressing tablet, makes its surfacing, then be the square of 6 ~ 8cm by the length of side that slicer is cut into.
The suitableeest addition of Jinhua ham is 8% in described step (2), and now the color and luster of Jinhua jerky, local flavor and structure organization be the best.
Material: pig back leg lean meat; Jinhua ham; Batching: light soy sauce, cooking wine, fish sauce, sugar, monosodium glutamate, white pepper powder; Quality improver: PA (papain), 6000U/mg, TG-B (glutamine transaminage), 100U/g; GINKGO BILOBA EXTRACT.
Equipment: RLY30 hot-blast stove, EM-2 meat grinder, HWY50 blender, conveying-type far infrared baker, slicer.
The invention has the beneficial effects as follows: the feature combining Jinhua ham and traditional dried pork slice.Tradition dried pork slice production process is simple, with short production cycle, instant, be easy to carry and preserve, and can meet the needs of consumer; Utilize the traditional properties of Jinhua ham own.According to consumer, both are organically combined by the hobby of the local flavor of Jinhua ham and the matter structure of jerky, not only successfully bypass the Jinhua ham manufacture craft being difficult to break through, but also remain the traditional properties of Jinhua ham, effectively improve the tasty deficiency of traditional jerky, problem that taste is single.Containing salt component in raw material Jinhua ham, without the need to adding salt again in production, the pursuit of less salt characteristic conforms modern.Add after quality improver, Jinhua jerky meat tenderization, easily chew, elastic tight.The GINKGO BILOBA EXTRACT added is natural, effectively can eliminate the free radical in the jerky meat of Jinhua, improve the oxidative quality of product.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is that proof of the present invention adds Jinhua ham to jerky Assessment Curves schematic diagram.
Detailed description of the invention
Be specifically described the present invention below in conjunction with accompanying drawing, a kind of method utilizing Jinhua ham and pork mixing manufacture Jinhua jerky, the method comprises the steps:
1 material
Pig back leg lean meat; Jinhua ham; Batching: light soy sauce, cooking wine, fish sauce, sugar, monosodium glutamate, white pepper powder; Quality improver: PA (papain), 6000U/mg, TG-B (glutamine transaminage), 100U/g; GINKGO BILOBA EXTRACT.
2 equipment
RLY30 hot-blast stove, EM-2 meat grinder, HWY50 blender, conveying-type far infrared baker, slicer.
3 a kind of process charts utilizing the method for Jinhua ham and pork mixing manufacture Jinhua jerky as seen from Figure 1
4 operations
4.1 raw meat pre-treatments: with the manadesma in cutter removal pig hind shank and grease, be cut into the block that the wide 4cm of 1cm is long, rub with the pulverizer that orifice plate diameter is 2.0mm, it is granular that 2.5mm rolled over into by Jinhua ham cutter;
4.2 salt down in advance: rub pig hind shank by 500g, successively by light soy sauce (30ml), cooking wine (15ml), meat stuffing put into by fish sauce (10ml), ceaselessly meat stuffing is firmly stirred to energetically clockwise with chopsticks, then by sugar (20 grams), monosodium glutamate (2 grams), white pepper powder (3 grams), puts into meat stuffing successively and stirs.4 hours are pickled at 3 DEG C;
4.3 mixing: mixed with quality improver by the raw material pickled at 15 DEG C ~ 20 DEG C, PA (papain) consumption 360U/g, after effect 20min, then add TG (glutamine transaminage) consumption 5U/g, after continuation effect 20min; Adding GINKGO BILOBA EXTRACT consumption is again 0.068%, leaves standstill 3 hours, then adds Jinhua ham grain, stir;
4.4 vacuum tumblings: tumbling 60min under temperature 10 DEG C, vacuum 0.03Mpa.In tumbling procedure, every tumbling 20min, after spice to meat stuffing stickness, pour in container and leave standstill 10min, make various auxiliary material penetrate in tissue, protease gives full play to tenderizing effects;
4.5 stand sieves: meat stuffing is laid on roasting paper, spreads a preservative film above, meat stuffing is rolled the thin slice into about 2 millimeters thick, removes preservative film, require that surfacing is smooth;
4.6 two-part bakings: choose high temperature 85 DEG C previous stage, time, (this was when just having entered baker due to jerky at 20 ~ 30min, surface moisture is higher, short time high temperature baking makes product surface moisture volatilize rapidly, surface compact, play lock water effect, constant temperature internal moisture diffusion when being conducive to 65 DEG C); Second stage chooses 65 DEG C, selection of time 100 ~ 140min (avoiding product to occur the burnt burnt shape in edge at an excessive temperature).Experimental result shows, the Jinhua jerky quality adopting two-part baking process to make is better, meanwhile, 85 DEG C of process certain hours, can make PA enzyme and TG enzyme complete inactivation, microorganism reduces, and is conducive to improving quality of finished and extending the shelf life;
4.7 bake: rotation iron semi-finished product being placed on infrared ray baker is online, temperature is set to 220 DEG C, time 1 ~ 2min, and the maturity of furnace temperature and jerky is controlled by the length that adjustment steel wire running speed and heating tube use, allow semi-finished product in stove through preheating, contraction, fuel-displaced three phases maturation, then cool under field conditions (factors), finished color is brownish red, glossy, and water content is less than 20%;
4.8 section and compressing tablets: the jerky after maturation is carried out compressing tablet, makes its surfacing, then be the square of 6 ~ 8cm by the length of side that slicer is cut into.
5 product sensory evaluations
Table 1 aesthetic quality evaluation criteria
Sensory evaluation scores standard is in table 1.Adopt subjective appreciation, with the addition of Jinhua ham for variable, comprehensive grading is carried out according to the outward appearance of Jinhua jerky finished product, color and luster, local flavor, sample is supplied to the lab assistant that 10 have subjective appreciation experience, give a mark respectively, get it and be equally divided into total sensory evaluation scores, filter out applicable Jinhua ham addition.
As seen from Table 2, add the color and luster of the jerky of the Jinhua ham composition of 8%, mouthfeel, institutional framework and overall scoring all better, the jerky of the composite flavor type of the barbecue taste of typical Flavor of Jin-hua Ham and jerky can be formed, add the organoleptic quality of Jinhua ham to jerky and create certain influence, enrich jerky taste.
Table 2 ham addition is on the impact of jerky quality
6 microorganism detection
With reference to [3] GB4789.26-2013 " food microbiological examination-test for commercial sterilization ", microorganism detection is carried out to the product after constant temperature storage. observe product and be placed in 36 ± 1 DEG C of incubator inside holding 10 days, inspection whether swollen bag.
7 other Testing index
The jerky conventional detection indexs such as peroxide value, moisture, acid value
8 conclusions
A kind of to utilize the method for Jinhua ham and pork mixing manufacture Jinhua jerky to be the suitableeest addition of Jinhua ham be 8%, and now the color and luster of Jinhua jerky, local flavor and structure organization are best.The method modifying agent formula best in quality of Jinhua ham and pork mixing manufacture Jinhua jerky is utilized to be: a P A consumption 360U/g, T G consumption 5U/g, GINKGO BILOBA EXTRACT consumption is 0.068%.Jinhua jerky meat tenderization, easily chews, elastic tight, and quality is higher.One utilizes Jinhua ham and pork mixing manufacture Jinhua its physics and chemistry of jerky and microbiological indicator all to meet relative national standards, safety, nutrition, health, is a kind of novel jerky having very much development potentiality.
Claims (2)
1. utilize a method for Jinhua ham and pork mixing manufacture Jinhua jerky, it is characterized in that, the method comprises the steps:
(1) raw meat pre-treatment: with the manadesma in cutter removal pig hind shank and grease, be cut into the block that the wide 4cm of 1cm is long, be the pulverizer strand filling of 2.0mm with orifice plate diameter, it is granular that 2.5mm rolled over into by Jinhua ham cutter;
(2) salt down in advance: rub pig hind shank by 500g, successively light soy sauce (30ml), cooking wine (15ml), fish sauce (10ml) are put into meat stuffing, ceaselessly firmly be stirred to meat stuffing energetically clockwise with chopsticks, then by sugar (20 grams), monosodium glutamate (2 grams), white pepper powder (3 grams), put into meat stuffing successively and stir.4 hours are pickled at 3 DEG C;
(3) mix: at 15 DEG C ~ 20 DEG C, the raw material pickled is mixed with quality improver, PA (papain) consumption 360U/g, after effect 20min, then add TG (glutamine transaminage) consumption 5U/g, after continuation effect 20min; Adding GINKGO BILOBA EXTRACT consumption is again 0.068%, leaves standstill 3 hours, then adds Jinhua ham grain, stir;
(4) vacuum tumbling: tumbling 60min under temperature 10 DEG C, vacuum 0.03Mpa.In tumbling procedure, every tumbling 20min, after spice to meat stuffing stickness, pour in container and leave standstill 10min, make various auxiliary material penetrate in tissue, protease gives full play to tenderizing effects;
(5) stand sieve: meat stuffing is laid on roasting paper, spreads a preservative film above, meat stuffing is rolled the thin slice into about 2 millimeters thick, removes preservative film, require that surfacing is smooth;
(6) two-part baking: choose high temperature 85 DEG C previous stage, time, (this was when just having entered baker due to jerky at 20 ~ 30min, surface moisture is higher, short time high temperature baking makes product surface moisture volatilize rapidly, surface compact, play lock water effect, constant temperature internal moisture diffusion when being conducive to 65 DEG C); Second stage chooses 65 DEG C, selection of time 100 ~ 140min (avoiding product to occur the burnt burnt shape in edge at an excessive temperature).Experimental result shows, the Jinhua jerky quality adopting two-part baking process to make is better, meanwhile, 85 DEG C of process certain hours, can make PA enzyme and TG enzyme complete inactivation, microorganism reduces, and is conducive to improving quality of finished and extending the shelf life;
(7) bake: rotation iron semi-finished product being placed on infrared ray baker is online, temperature is set to 220 DEG C, time 1 ~ 2min, and the maturity of furnace temperature and jerky is controlled by the length that adjustment steel wire running speed and heating tube use, allow semi-finished product in stove through preheating, contraction, fuel-displaced three phases maturation, then cool under field conditions (factors), finished color is brownish red, glossy, and water content is less than 20%;
(8) section and compressing tablet: the jerky after maturation is carried out compressing tablet, makes its surfacing, then be the square of 6 ~ 8cm by the length of side that slicer is cut into.
2. a kind of Jinhua ham and pork of utilizing according to claim 1 combines the method making Jinhua jerky, it is characterized in that, the suitableeest addition of Jinhua ham is 8% in described step (2), and now the color and luster of Jinhua jerky, local flavor and structure organization be the best.
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| CN106923232A (en) * | 2017-04-29 | 2017-07-07 | 贵州大学 | One kind extruding Western-style ham dried pork and preparation method thereof |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106923232A (en) * | 2017-04-29 | 2017-07-07 | 贵州大学 | One kind extruding Western-style ham dried pork and preparation method thereof |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
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| CN104905304B (en) | 2020-01-07 |
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