CN105211918A - The preparation method of the instant ham silk of a kind of less salt - Google Patents
The preparation method of the instant ham silk of a kind of less salt Download PDFInfo
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- CN105211918A CN105211918A CN201510703997.1A CN201510703997A CN105211918A CN 105211918 A CN105211918 A CN 105211918A CN 201510703997 A CN201510703997 A CN 201510703997A CN 105211918 A CN105211918 A CN 105211918A
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Abstract
The invention discloses the preparation method of the instant ham silk of a kind of less salt, comprise select materials, repair, gradient desalination, hank knotting, seasoning, pack, gradient sterilizing, spreading for cooling, the operation such as inspection warehouse-in, according to ham meat feature, low temperature gradients heating desalination is carried out to dry-cured ham block, both be stripped of salt in meat, maintain again the color of muscle, texture; Adopt strong spiral fashion of extrusion hank knotting simultaneously, shredded meat be complete, cleaning, tiny; Adopt novel gradient sterilizing, both maintained the original quality of ham silk, local flavor, and ensured again the normal temperature shelf-life; Products obtained therefrom salinity is low, protein content is high, and safety and Health, mouthfeel are good, and product instant bagged, instant, long shelf-life, can meet different consumer group's demand; The present invention breaches the high restriction of dry-cured ham salt content, breaches the technology limitation that dry-cured ham cube meat is difficult to throwing, and can realize industrialization, standardized production, have good promotional value.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the making new method of the instant ham silk of a kind of less salt.
Background technology
The production of China's tradition dry-cured ham is apart from the modern history having for more than 800 years.Dry-cured ham has flesh-coloured like characteristics such as fire, aromatic flavour, the unique deliciousness of taste, in addition nutritious, deeply likes by consumers in general all the time.But, still there is two large problems in current dry-cured ham consumption: one is that the salt content of dry-cured ham is generally up to about 10%, taste is too salty, does not meet the requirement of current low salt diet, must add water stew boil or coordinate other food materials process together dilution brine concentration after could eat; Secondly, dry-cured ham based on whole, the block or green ham sale of sheet, is cooked usually, it is inconvenient to eat, and is unfavorable for the consumption figure and the consumer groups that expand ham.
Dry-cured ham is after the pickling of 1-2, air-drying maturation, and its myoarchitecture consolidation is fine and close, and after hot digestion, structure is not fallen apart, and color still bright red, for the processing of ham desalination and cooked food products is laid a good foundation; Dry-cured ham local flavor after processing is delicious, adds a small amount of flavoring and can develop delicious ham cooked food products; In addition, dry-cured ham moisture content of finished products content is low, and monoblock or the product of full wafer are not easily chewed edible, and the consumer group is little.According to the above feature of dry-cured ham, if take the processing technology be suitable for, effectively utilize good quality and the local flavor of dry-cured ham, process less salt instant ham silk product, will the dietary requirements of the colonies such as old man, child, city working clan, tourist consumer be met.Therefore, develop a kind of instant, safety, the mouthfeel instant ham silk of less salt that is good, that can meet different consumer group's demand be desirability.
Summary of the invention
In order to solve Problems existing in background technology, the instant ham silk of good, that different consumer group's demand can the be met less salt of a kind of instant, safety, mouthfeel is the object of the present invention is to provide to make new method.
The object of the present invention is achieved like this, and the preparation method of the instant ham silk of a kind of less salt, comprises the following steps:
1. select materials: select to pickle the air-drying maturation dry-cured ham of more than 1 year, divide and cut off pure lean meat part;
2. repair: dry-cured ham lean meat is cut into thickness 20 ~ 30mm along meat fiber direction, length 50 ~ 80mm, the cube meat of width 50 ~ 80mm;
3. gradient desalination: point three boilings, gradient desalination; During first time boiling, add the water of incarnation weight 120% ~ 140%, boil 15 ~ 20 minutes at 94 ~ 96 DEG C of temperature after, the whole water yield of elimination; During second time boiling, add the water of incarnation weight 150% ~ 180%, 0.3% ~ 0.5% fresh ginger, the garlic of 0.3% ~ 0.5%, the shallot of 0.1% ~ 0.3% and 1% ~ 2% rock sugar, stew 60 ~ 90 minutes under transferring 83 ~ 86 DEG C of temperature boil 20 ~ 30 minutes at 94 ~ 96 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying; During third time boiling, add the water of incarnation weight 150% ~ 180% and the rock sugar of 0.5% ~ 1%, stew 90 ~ 120 minutes under transferring 83 ~ 86 DEG C of temperature boil 15 ~ 20 minutes at 94 ~ 96 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying to cube meat moisture is 55% ~ 60%;
4. hank knotting: the step ham that 3. middle boiling is well-done is rejected muscle tendon and sarolemma, makes with thread reaming machine thread uniformly after being cooled to normal temperature;
5. seasoning: need to add auxiliary and condiment according to taste in shredded meat and mix;
6. pack: ham silk is loaded aluminium foil bag, adopt vacuum packing machine sealing;
7. gradient sterilizing: packaged ham silk is put into autoclave, first sterilizing 30 minutes under temperature 105 DEG C, pressure 0.05Mpa condition; Sterilizing 10 minutes under temperature 125 DEG C, pressure 0.16Mpa condition again;
8. spreading for cooling: the ham silk after sterilizing is cooled to less than 15 DEG C;
9. warehouse-in is checked: sense organ, physical and chemical index and Micro biological Tests are carried out to ham silk, puts in storage after the assay was approved.
The instant ham silk of less salt of the present invention makes new method, according to ham meat feature, carries out low temperature gradients heating desalination, be both stripped of salt in meat, and maintained again the color of muscle, texture dry-cured ham block; Adopt strong spiral fashion of extrusion hank knotting simultaneously, myofilament evenly separated along muscle fibre direction, the shredded meat made is complete, cleaning, tiny, shape is as silk, and exterior quality is good; Adopt novel gradient sterilizing, both maintained the original quality of ham silk, local flavor, and ensured again the normal temperature condition shelf life of lower more than 6 months, achieved the effect of instant bagged.Products obtained therefrom salinity is low, protein content is high, and safety and Health, mouthfeel are good, and product instant bagged, instant, long shelf-life, can meet different consumer group's demand; The present invention breaches the high restriction of dry-cured ham salt content, breaches the technology limitation that dry-cured ham cube meat is difficult to throwing, and can realize industrialization, standardized production, have good promotional value.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but limited the present invention never in any form, and any conversion done based on training centre of the present invention or replacement, equal embodiment belongs to protection scope of the present invention.
embodiment 1:
A preparation method for the instant ham silk of less salt, specifically comprises the following steps:
1. select materials: select to pickle the air-drying maturation dry-cured ham of more than 1 year, divide and cut off pure lean meat part;
2. repair: dry-cured ham lean meat is cut into thickness 20mm along meat fiber direction, length 50mm, the cube meat of width 50mm;
3. gradient desalination: point three boilings, gradient desalination; During first time boiling, add the water of incarnation weight 120%, boil 15 minutes at 96 DEG C of temperature after, the whole water yield of elimination; During second time boiling, add the water of incarnation weight 150%, 0.3% fresh ginger, the garlic of 0.3%, the shallot of 0.1% and 1% rock sugar, transfer to boil 20 minutes at 94 DEG C of temperature after at 83 DEG C of temperature and stewing 60 minutes, the whole water yield of elimination, spreading for cooling cooling air-drying; During third time boiling, add the water of incarnation weight 150% and the rock sugar of 0.5%, stew 90 minutes under transferring 83 DEG C of temperature boil 15 minutes at 94 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying to cube meat moisture is 55%; When boiling is carried out to cube meat, with scoop, prolonged agitation is carried out to the ham block in hot water, to accelerate desalination speed;
4. hank knotting: the step ham that 3. middle boiling is well-done is rejected muscle tendon and sarolemma, makes with thread reaming machine thread uniformly after being cooled to normal temperature;
5. seasoning: need to add auxiliary and condiment according to taste in shredded meat and mix; The sesame wet goods auxiliary material of the honey of 0.5% or the Zanthoxylum essential oil of 0.5% and chilli oil or 0.5% can be admixed by meat weight, mix, form different taste;
6. pack: ham silk is loaded aluminium foil bag, adopt vacuum packing machine sealing;
7. gradient sterilizing: packaged ham silk is put into autoclave, first sterilizing 30 minutes under temperature 105 DEG C, pressure 0.05Mpa condition; Sterilizing 10 minutes under temperature 125 DEG C, pressure 0.16Mpa condition again;
8. spreading for cooling: the ham silk after sterilizing is cooled to less than 15 DEG C;
9. warehouse-in is checked: sense organ, physical and chemical index and Micro biological Tests are carried out to ham silk, puts in storage after the assay was approved.
embodiment 2:
A preparation method for the instant ham silk of less salt, specifically comprises the following steps:
1. select materials: select to pickle the air-drying maturation dry-cured ham of more than 1 year, divide and cut off pure lean meat part;
2. repair: dry-cured ham lean meat is cut into thickness 30mm along meat fiber direction, length 80mm, the cube meat of width 80mm; The cube meat of having rested and reorganized is put into alcoholic strength be 40 degree drinking white spirit soak 30 minutes, soak after spreading for cooling cooling air-drying; Air-dryly refer to that being placed on shady and cool place allows wind do;
3. gradient desalination: point three boilings, gradient desalination; During first time boiling, add the water of incarnation weight 140%, boil 20 minutes at 96 DEG C of temperature after, the whole water yield of elimination; During second time boiling, add the water of incarnation weight 180%, 0.5% fresh ginger, the garlic of 0.5%, the shallot of 0.3% and 2% rock sugar, transfer to boil 30 minutes at 96 DEG C of temperature after at 86 DEG C of temperature and stewing 90 minutes, the whole water yield of elimination, spreading for cooling cooling air-drying; During third time boiling, first beat 5 times with wooden stick to cube meat, then add the water of incarnation weight 180% and the rock sugar of 1%, stew 120 minutes under transferring 86 DEG C of temperature boil 20 minutes at 96 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying to cube meat moisture is 60%; When boiling is carried out to cube meat, with automatic stirrer, the ham block in hot water is stirred, to accelerate desalination speed;
4. hank knotting: the step ham that 3. middle boiling is well-done is rejected muscle tendon and sarolemma, makes with thread reaming machine thread uniformly after being cooled to normal temperature; Described thread reaming machine is screw extrusion thread reaming machine, and this thread reaming machine comprises augering screw and cylindrical outer casing, and cylindrical outer casing inwall is processed with strand and rubs groove with the hands, and during hank knotting, ham block is squeezed power and mastication forces simultaneously, can be twisted into thread uniformly by ham according to muscle fibre direction strand;
5. seasoning: need to add auxiliary and condiment according to taste in shredded meat and mix; The sesame wet goods auxiliary material of the honey of 0.5% or the Zanthoxylum essential oil of 0.5% and chilli oil or 0.5% can be admixed by meat weight, mix, form different taste;
6. pack: ham silk is loaded aluminium foil bag, adopt vacuum packing machine sealing;
7. gradient sterilizing: packaged ham silk is put into autoclave, first sterilizing 30 minutes under temperature 105 DEG C, pressure 0.05Mpa condition; Sterilizing 10 minutes under temperature 125 DEG C, pressure 0.16Mpa condition again;
8. spreading for cooling: the ham silk after sterilizing is cooled to less than 15 DEG C;
9. warehouse-in is checked: sense organ, physical and chemical index and Micro biological Tests are carried out to ham silk, puts in storage after the assay was approved.。
embodiment 3:
A preparation method for the instant ham silk of less salt, specifically comprises the following steps:
1. select materials: select to pickle the air-drying maturation dry-cured ham of more than 1 year, divide and cut off pure lean meat part;
2. repair: dry-cured ham lean meat is cut into thickness 25mm along meat fiber direction, length 60mm, the cube meat of width 70mm; The cube meat of having rested and reorganized is put into alcoholic strength be 45 degree drinking white spirit soak 20 minutes, soak after spreading for cooling cooling air-drying;
3. gradient desalination: point three boilings, gradient desalination; During first time boiling, add the water of incarnation weight 130%, boil 18 minutes at 95 DEG C of temperature after, the whole water yield of elimination; During second time boiling, add the water of incarnation weight 160%, 0.4% fresh ginger, the garlic of 0.4, the shallot of 0.2% and 1.5% rock sugar, transfer to boil 25 minutes at 95 DEG C of temperature after at 84 DEG C of temperature and stewing 75 minutes, the whole water yield of elimination, spreading for cooling cooling air-drying; During third time boiling, first with wooden stick, 10 times are beaten to cube meat, then add the water of incarnation weight 170% and the rock sugar of 0.8%, stew 110 minutes under transferring 85 DEG C of temperature boil 18 minutes at 95 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying to cube meat moisture is 57%; When carrying out boiling to cube meat, available scoop or automatic stirrer stir the ham block in hot water, to accelerate desalination speed;
4. hank knotting: the step ham that 3. middle boiling is well-done is rejected muscle tendon and sarolemma, makes with thread reaming machine thread uniformly after being cooled to normal temperature; Described thread reaming machine is screw extrusion thread reaming machine, and this thread reaming machine comprises augering screw and cylindrical outer casing, and cylindrical outer casing inwall is processed with strand and rubs groove with the hands, and during hank knotting, ham block is squeezed power and mastication forces simultaneously, can be twisted into thread uniformly by ham according to muscle fibre direction strand; Put into thread reaming machine after cube meat cooling, under the effect of powerful screw extrusion, myofilament leaves along machine direction is dispersed, becomes thread or fine strip shape; Larger shredded meat and cutlet are again put into thread reaming machine and carry out strand systems, and through multistage strand system, dry-cured ham block is stranding into uniform ham silk, and gained ham filament diameter is 0.5 ~ 1.0mm;
5. seasoning: need to add auxiliary and condiment according to taste in shredded meat and mix; The sesame wet goods auxiliary material of the honey of 0.5% or the Zanthoxylum essential oil of 0.5% and chilli oil or 0.5% can be admixed by meat weight, mix, form different taste;
6. pack: ham silk is loaded aluminium foil bag, adopt vacuum packing machine sealing;
7. gradient sterilizing: packaged ham silk is put into autoclave, first sterilizing 30 minutes under temperature 105 DEG C, pressure 0.05Mpa condition; Sterilizing 10 minutes under temperature 125 DEG C, pressure 0.16Mpa condition again;
8. spreading for cooling: the ham silk after sterilizing is cooled to less than 15 DEG C;
9. warehouse-in is checked: sense organ, physical and chemical index and Micro biological Tests are carried out to ham silk, puts in storage after the assay was approved.
embodiment 4:
A preparation method for the instant ham silk of less salt, specifically comprises the following steps:
1. select materials: select to pickle the air-drying maturation dry-cured ham of more than 1 year, divide and cut off pure lean meat part;
2. repair: dry-cured ham lean meat is cut into thickness 20mm along meat fiber direction, length 80mm, the cube meat of width 60mm; The cube meat of having rested and reorganized is put into alcoholic strength be 50 degree drinking white spirit soak 10 minutes, soak after spreading for cooling cooling air-drying;
3. gradient desalination: point three boilings, gradient desalination; During first time boiling, add the water of incarnation weight 140%, boil 20 minutes at 94 DEG C of temperature after, the whole water yield of elimination; During second time boiling, add the water of incarnation weight 170%, 0.5% fresh ginger, the garlic of 0.3%, the shallot of 0.2% and 2% rock sugar, transfer to boil 30 minutes at 96 DEG C of temperature after at 85 DEG C of temperature and stewing 80 minutes, the whole water yield of elimination, spreading for cooling cooling air-drying; During third time boiling, first beat 15 times with wooden stick to cube meat, then add the water of incarnation weight 180% and the rock sugar of 1%, stew 100 minutes under transferring 85 DEG C of temperature boil 18 minutes at 95 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying to cube meat moisture is 60%; When carrying out boiling to cube meat, available scoop or automatic stirrer stir the ham block in hot water, to accelerate desalination speed;
4. hank knotting: the step ham that 3. middle boiling is well-done is rejected muscle tendon and sarolemma, makes with thread reaming machine thread uniformly after being cooled to normal temperature; Described thread reaming machine is screw extrusion thread reaming machine, and this thread reaming machine comprises augering screw and cylindrical outer casing, and cylindrical outer casing inwall is processed with strand and rubs groove with the hands, and during hank knotting, ham block is squeezed power and mastication forces simultaneously, can be twisted into thread uniformly by ham according to muscle fibre direction strand; Put into thread reaming machine after cube meat cooling, under the effect of powerful screw extrusion, myofilament leaves along machine direction is dispersed, becomes thread or fine strip shape; Larger shredded meat and cutlet are again put into thread reaming machine and carry out strand systems, and through multistage strand system, dry-cured ham block is stranding into uniform ham silk, and gained ham filament diameter is 0.5 ~ 1.0mm;
5. seasoning: need to add auxiliary and condiment according to taste in shredded meat and mix; The sesame wet goods auxiliary material of the honey of 0.5% or the Zanthoxylum essential oil of 0.5% and chilli oil or 0.5% can be admixed by meat weight, mix, form different taste;
6. pack: ham silk is loaded aluminium foil bag, adopt vacuum packing machine sealing;
7. gradient sterilizing: packaged ham silk is put into autoclave, first sterilizing 30 minutes under temperature 105 DEG C, pressure 0.05Mpa condition; Sterilizing 10 minutes under temperature 125 DEG C, pressure 0.16Mpa condition again;
8. spreading for cooling: the ham silk after sterilizing is cooled to less than 15 DEG C;
9. warehouse-in is checked: sense organ, physical and chemical index and Micro biological Tests are carried out to ham silk, puts in storage after the assay was approved.
Adopt the instant ham silk of less salt of above-described embodiment 1 ~ 4 preparation method processing, gained ham is rose or rose pink, and have the distinctive fragrant of ham, flavour is good to eat, moderately salted, free from extraneous odour; Tissue morphology is thread, and 90% does not completely rupture; Without exogenous impurity.Through carrying out physical and chemical index and microbiological indicator detection to the product of 3 embodiments 56 batches, detection mean value is: moisture is 49.6%, salt is 2.9%, protein content is 39.56%, nitrate residue is 1.26mg/kg, total plate count is less than 10CFU/g, and coliform is less than 30MPN/100g.Ham silk salt content has dropped to about 2.9% from 9.8%, reduce salt content significantly, through repeatedly measuring and verifying, the diameter of ham silk is at below 1mm, more than 90% is complete without fracture, and adopt the ham silk of the instant ham wire production method processing of this less salt, salt content can reduce by more than 70%, ham silk is best in quality, can realize standardization steady production.
Claims (5)
1. a preparation method for the instant ham silk of less salt, is characterized in that, comprise the following steps:
1. select materials: select to pickle the air-drying maturation dry-cured ham of more than 1 year, divide and cut off pure lean meat part;
2. repair: dry-cured ham lean meat is cut into thickness 20 ~ 30mm along meat fiber direction, length 50 ~ 80mm, the cube meat of width 50 ~ 80mm;
3. gradient desalination: point three boilings, gradient desalination; During first time boiling, add the water of incarnation weight 120% ~ 140%, boil 15 ~ 20 minutes at 94 ~ 96 DEG C of temperature after, the whole water yield of elimination; During second time boiling, add the water of incarnation weight 150% ~ 180%, 0.3% ~ 0.5% fresh ginger, the garlic of 0.3% ~ 0.5%, the shallot of 0.1% ~ 0.3% and 1% ~ 2% rock sugar, stew 60 ~ 90 minutes under transferring 83 ~ 86 DEG C of temperature boil 20 ~ 30 minutes at 94 ~ 96 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying; During third time boiling, add the water of incarnation weight 150% ~ 180% and the rock sugar of 0.5% ~ 1%, stew 90 ~ 120 minutes under transferring 83 ~ 86 DEG C of temperature boil 15 ~ 20 minutes at 94 ~ 96 DEG C of temperature after to, the whole water yield of elimination, spreading for cooling cooling air-drying to cube meat moisture is 55% ~ 60%;
4. hank knotting: the step ham that 3. middle boiling is well-done is rejected muscle tendon and sarolemma, makes with thread reaming machine thread uniformly after being cooled to normal temperature;
5. seasoning: need to add auxiliary and condiment according to taste in shredded meat and mix;
6. pack: ham silk is loaded aluminium foil bag, adopt vacuum packing machine sealing;
7. gradient sterilizing: packaged ham silk is put into autoclave, first sterilizing 30 minutes under temperature 105 DEG C, pressure 0.05Mpa condition; Sterilizing 10 minutes under temperature 125 DEG C, pressure 0.16Mpa condition again;
8. spreading for cooling: the ham silk after sterilizing is cooled to less than 15 DEG C;
9. warehouse-in is checked: sense organ, physical and chemical index and Micro biological Tests are carried out to ham silk, puts in storage after the assay was approved.
2. the preparation method of the instant ham silk of a kind of less salt according to claim 1, is characterized in that: described step 3. in, when carrying out boiling to cube meat, available scoop or automatic stirrer stir the ham block in hot water, to accelerate desalination speed.
3. the preparation method of the instant ham silk of a kind of less salt according to claim 1, it is characterized in that: described step is 3. before gradient desalination, first the cube meat of having rested and reorganized being put into alcoholic strength is that the drinking white spirit of 40-50 degree soaks 10-30 minute, spreading for cooling cooling air-drying after soaking.
4. the preparation method of the instant ham silk of a kind of less salt according to claim 1, it is characterized in that: the described step 4. middle thread reaming machine used is screw extrusion thread reaming machine, this thread reaming machine comprises augering screw and cylindrical outer casing, cylindrical outer casing inwall is processed with strand and rubs groove with the hands, during hank knotting, ham block is squeezed power and mastication forces simultaneously, can be twisted into thread uniformly by ham according to muscle fibre direction strand.
5. the preparation method of the instant ham silk of a kind of less salt according to claim 1, is characterized in that: described step 3. in, third time boiling before, first with wooden stick, cube meat is beaten 5-15 time.
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| CN106614977A (en) * | 2017-01-13 | 2017-05-10 | 云南连宸食品有限公司 | Ham mooncake with low salt content and processing method thereof |
| CN108783188A (en) * | 2018-06-15 | 2018-11-13 | 宁波大学 | A kind of preparation method taking off the instant ham of bone using Landrace leg as the less salt of raw material |
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| CN102599544A (en) * | 2012-04-10 | 2012-07-25 | 金华金贸火腿有限公司 | Process for making instant shredded ham |
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| CN102240043A (en) * | 2011-05-09 | 2011-11-16 | 云南东恒经贸集团有限公司 | Instant shredded ham |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106614977A (en) * | 2017-01-13 | 2017-05-10 | 云南连宸食品有限公司 | Ham mooncake with low salt content and processing method thereof |
| CN108783188A (en) * | 2018-06-15 | 2018-11-13 | 宁波大学 | A kind of preparation method taking off the instant ham of bone using Landrace leg as the less salt of raw material |
| CN108783188B (en) * | 2018-06-15 | 2021-07-13 | 宁波大学 | Preparation method of low-salt boneless instant ham taking long white pig legs as raw materials |
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