CN1105828A - Western ham and preparation method thereof - Google Patents
Western ham and preparation method thereof Download PDFInfo
- Publication number
- CN1105828A CN1105828A CN94113614A CN94113614A CN1105828A CN 1105828 A CN1105828 A CN 1105828A CN 94113614 A CN94113614 A CN 94113614A CN 94113614 A CN94113614 A CN 94113614A CN 1105828 A CN1105828 A CN 1105828A
- Authority
- CN
- China
- Prior art keywords
- kilogram
- temperature
- western
- minutes
- lean meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000020997 lean meat Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000000193 zinc lactate Nutrition 0.000 claims abstract description 7
- 239000011576 zinc lactate Substances 0.000 claims abstract description 7
- 229940050168 zinc lactate Drugs 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 238000012360 testing method Methods 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000000845 cartilage Anatomy 0.000 claims description 2
- 230000004087 circulation Effects 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000005022 packaging material Substances 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000004089 microcirculation Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 241000206575 Chondrus crispus Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to western ham and a preparation method thereof, the main raw materials comprise lean meat, curing agent, starch, soybean protein powder, carrageenan, sodium alginate, zinc lactate, monosodium glutamate, water and spices, and the preparation method comprises the steps of raw material cutting, tenderization, pickling and rolling, ingredient stirring, mold filling and precooking, cooling and demolding, slicing and packaging, high-temperature sterilization, heat preservation test, inspection, boxing and warehousing. The invention has unique flavor, has the health-care effects of strengthening body and intelligence and enhancing human microcirculation, can be safely stored for 6-12 months at normal temperature, and is convenient for people to carry and eat.
Description
The present invention relates to the meat packing field, particularly relate to Western-style ham and preparation method thereof.
The Western-style ham production history of China is long, but because of the process conditions restriction, the Western-style ham problem of long-period freshness preserving is at normal temperatures solved always." a kind of ham and method for producing through high temperature sterilization " disclosed in CN 107634A, it is made up of lean meat, mixed phosphate, spice, starch, albumen powder, carragheen and sodium alginate, its processing method comprises prepared in saline, injection tumbling, the tumbling of pickling, prepare burden, strand system, dashes and fill out ligation, cooking disinfection, cooling, packing warehouse-in, can make ham safe storage 3～6 months at normal temperatures.
The object of the present invention is to provide a kind of Western-style ham than prior art normal-temperature fresh-keeping better effects and if preparation method thereof, and by adding health-care agent, make the present invention and except peculiar flavour, also have nutritious health-care effect with ham, allow people can be safely, edible relievedly.
Purpose of the present invention is achieved through the following technical solutions: this Western-style ham primary raw material is that oily fat is lower than 10% lean meat, with lean meat by double centner, also has 20～60 kg of pure water purification, 3.7～7.2 kilograms curing agent, 2～10 kilograms starch in the Western-style ham, 1～4 kilogram soyabean protein powder, 0.1～0.3 kilogram carragheen, 0.1～0.3 kilogram sodium alginate, 0.2～0.4 kilogram zinc lactate, 0.1～0.3 kilogram monosodium glutamate, 0.4～1.5 kilogram attached material such as spice.Wherein lean meat can be a kind of can zoophagous lean meat or lean pork and other one or more edible animal lean meat mix in 100: 0～100 ratio; Curing agent then is made up of salt, nitrite, vitamin C, composite phosphate, white sugar, and its proportioning is: 2.4～3.5: 0.006～0.015: 0.008～0.5: 0.2～0.4: 1～2.5; Spice by flesh fruit powder, ginger powder and pepper powder in 0.05～0.2: 0.06～0.1: 0.02～0.05 ratio mix.
Preparation method of the present invention comprises that raw material is cut apart, tenderization, pickle that tumbling, batching are stirred, the dress mould is precooked, cooling and demolding, slice packaging, high-temperature sterilization, insulation test, check vanning, warehouse-in.Wherein:
1. raw material is cut apart: remove oily fat in cutting meat, manadesma, broken cartilage, blood stains etc.
2. tenderization: add tenderization in the tenderization machine.
3. pickle tumbling: add the curing agent and the pure water that prepare, in the environment of-0.1～0.6MPa, temperature is controlled at 1～18 ℃, 8～72 hours tumbling total times.During tumbling, just changeing after 10～30 minutes and stopping 5～20 minutes, reversing 10～30 minutes again, so circulation repeatedly.
4. batching stirs: stir after adding all attached material, each attached material and lean meat are fully mixed.
5. adorning mould precooks: precooked under 70～95 ℃ water temperature 2.5～4 hours behind the vacuum dress mould.
6. cooling and demolding: after temperature is suitable for hand operated, ham is taken out from module.
7. slice packaging: by the Different Weight vacuum packaging, packaging material are selected PET/AL/PE for use, or select thermophilic digestion, shading, vacuum composite membrane for use.
8. high-temperature sterilization: heating up makes product temperature reach 80～100 ℃, and increasing temperature and pressure makes pressure reach 1～2 atmospheric pressure again, when temperature reaches 120～130 ℃, and heat-insulation pressure keeping 15～30 minutes, pressurize cooling again, temperature is reduced to normal pressure after reducing to 80～100 ℃.
9. insulation test: temperature was 30 to 38 ℃ of insulations 3～8 days.
10. the warehouse-in of checking, case: close inspection, with qualified products vanning warehouse-in.
The present invention is owing to added vitamin C, zinc lactate and sodium alginate in raw material, make this Western-style ham when keeping original peculiar flavour, also have strong body intelligence development, strengthen the health-care effect of microcirculation in human body, again owing to adopt autoclave sterilization technology among the preparation method, make the present invention's safe storage 6～12 months at normal temperatures, adopt the section quantitative package simultaneously, be convenient for people to carry edible.
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
100 kilograms of lean pork after cutting apart, add curing agent after the tenderization, wherein salt is 2.5 kilograms, 0.08 kilogram of natrium nitrosum, 0.08 kilogram of vitamin C, 0.3 kilogram of composite phosphate, 30 kilograms in 1.5 kilograms of white sugar and water, tumbling in drum, temperature is controlled at about 3 ± 2 ℃, 10 hours total times (the controller choosing is just being changeed after 15 minutes and stopped 10 minutes, reverses 15 minutes again), add 4 kilograms of starch again, 2 kilograms of soyabean protein powders, 0.2 kilogram of carragheen, 0.1 kilogram of sodium alginate, 0.2 kilogram of zinc lactate, 0.2 kilogram of monosodium glutamate, 0.05 kilogram in flesh fruit powder, 0.08 kilogram of ginger powder, 0.02 kilogram of pepper powder, in mixer, stir after 15 minutes and adorn mould, 3 kilograms of every moulds boiled 3 hours in 80 ℃ of water, boiled when central temperature reaches 68 ℃ 20 minutes, be cooled to 25 ℃ of slice packagings again, packed weight 250 gram/bags are sterilized in high-pressure sterilizing pot, the sterilization formula: 10 '-20 '-30 '/121 ℃.
Embodiment 2
80 kilograms of porks after cutting apart, 20 kilograms in chicken adds curing agent after the tenderization together, wherein salt is 3 kilograms, 0.01 kilogram of natrium nitrosum, 0.1 kilogram of vitamin c, 0.35 kilogram of composite phosphate, 40 kilograms in 2 kilograms of white sugar and water, tumbling total time is 12 hours, 15 ℃ of temperature, (wherein just changeing after 20 minutes and stopping 15 minutes, reversing again 30 minutes), add 5 kilograms of starch, 3 kilograms of soyabean protein powders, 0.3 kilogram of carragheen, 0.2 kilogram of sodium alginate, 0.2 kilogram of zinc lactate, 0.25 kilogram of monosodium glutamate, 0.06 kilogram in flesh fruit powder, 0.1 kilogram of ginger powder, 0.04 kilogram of pepper powder, stirred 20 minutes, 1 kilogram the mould of packing into boiled 2.5 hours in 70 ℃ of water, boil when central temperature reaches 62 ℃ after 25 minutes and be cooled to below 20 ℃, slice packaging, 400 gram/bags, sterilization formula choosing: 10 '-25 '-30 '/125 ℃.
Embodiment 3
100 kilograms in beef after cutting apart, add curing agent after the tenderization, wherein salt is 3.5 kilograms, 0.012 kilogram of natrium nitrosum, 0.2 kilogram of vitamin c, 0.32 kilogram of composite phosphate, 2.2 kilograms of white sugar, 50 kilograms in water, 10 ℃ of tumbling temperature, 16 hours total times (wherein just changeing 10 minutes, and stopping reversing again in 20 minutes 10 minutes), add 6 kilograms of starch, 0.1 kilogram of zinc lactate, 0.1 kilogram of sodium alginate, 0.3 kilogram of monosodium glutamate, 0.08 kilogram in flesh fruit powder, 0.1 kilogram of ginger powder, 0.06 kilogram of pepper powder stirs in the 3 kilograms of moulds of packing into after 20 minutes, boils 3.5 hours in 85 ℃ of water, boiled 30 minutes during 72 ℃ of central temperatures, be cooled to the slice packaging of back below 20 ℃ again, 400 gram/bags, the choosing of sterilization formula:
10′-30′-40′/121℃。
Claims (5)
1, a kind of Western-style ham, it is characterized in that: its primary raw material is that oily fat is lower than 10% lean meat, lean meat with the double centner timing, also had 20～60 kg of pure water purification, 3.7～7.2 kilograms curing agent in the Western-style ham, 2～10 kilograms starch, 1～4 kilogram soyabean protein powder, 0.1～0.3 kilogram sodium alginate, 0.2～0.4 kilogram zinc lactate, 0.1～0.3 kilogram monosodium glutamate, 0.4～1.5 kilogram attached material such as spice.
2, Western-style ham as claimed in claim 1 is characterized in that: primary raw material lean meat can be a kind of can zoophagous lean meat or lean pork and other one or more edible animal lean meat mix in 100: 0～100 ratio.
3, Western-style ham as claimed in claim 1 is characterized in that: wherein curing agent be by salt, nitrite, vitamin C, composite phosphate, white sugar by 2.4～3.5: cooperate form at 0.006～0.015: 0.008～0.5: 0.2～0.4: 1～2.5.
4, Western-style ham as claimed in claim 1 is characterized in that: spice be by flesh fruit, ginger powder and pepper powder by 0.05～0.2: 0.06～0.1: 0.02～0.05 proportioning mixes.
5, a kind of method for preparing Western-style ham as claimed in claim 1 is characterized in that this preparation method comprises the steps:
1. raw material is cut apart: remove oily fat in cutting meat, manadesma, broken cartilage, blood stains etc.
2. tenderization: add tenderization in the tenderization machine.
3. pickle tumbling: add the curing agent and the pure water that prepare, in the environment of-0.1～0.6MPa, temperature is controlled at 1～18 ℃, 8～72 hours tumbling total times.During tumbling, just changeing after 10～30 minutes and stopping 5～20 minutes, reversing 10～30 minutes again, so circulation repeatedly.
4. batching stirs: stir after adding all attached material, each attached material and lean meat are fully mixed.
5. adorning mould precooks: precooked under 70～95 ℃ water temperature 2.5～4 hours behind the vacuum dress mould.
6. cooling and demolding: after temperature is suitable for hand operated, ham is taken out from module.
7. slice packaging: by the Different Weight vacuum packaging, packaging material are selected PET/AL/PE for use, or select thermophilic digestion, shading, vacuum composite membrane for use.
8. high-temperature sterilization: heating up makes product temperature reach 80～100 ℃, and increasing temperature and pressure makes pressure reach 1～2 atmospheric pressure again, when temperature reaches 120～130 ℃, and heat-insulation pressure keeping 15～30 minutes, pressurize cooling again, temperature is reduced to normal pressure after reducing to 80～100 ℃.
9. insulation test: temperature was 30 to 38 ℃ of insulations 3～8 days.
10. the warehouse-in of checking, case: close inspection, with qualified products vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113614A CN1105828A (en) | 1994-11-17 | 1994-11-17 | Western ham and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113614A CN1105828A (en) | 1994-11-17 | 1994-11-17 | Western ham and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1105828A true CN1105828A (en) | 1995-08-02 |
Family
ID=5036762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94113614A Pending CN1105828A (en) | 1994-11-17 | 1994-11-17 | Western ham and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1105828A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087929C (en) * | 1998-08-18 | 2002-07-24 | 马军 | Whitening, beautifying and skin-protecting cream |
| CN1919067B (en) * | 2006-08-31 | 2010-09-01 | 华南农业大学 | Method for processing jerky |
| CN101147596B (en) * | 2007-11-05 | 2010-12-08 | 南京雨润食品有限公司 | Oil protecting agent |
| CN101147597B (en) * | 2007-11-05 | 2011-04-06 | 南京雨润食品有限公司 | Pickled and salted product acidity controlled complement composition and method for preparing acidity controlled pickled and salted product |
| 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 |
| CN103190642A (en) * | 2013-04-10 | 2013-07-10 | 天津春宇食品配料有限公司 | All-natural meaty western-style ham and preparation method thereof |
| CN103689655A (en) * | 2013-12-14 | 2014-04-02 | 高磊 | Method for processing western ham |
| CN104026631A (en) * | 2014-06-25 | 2014-09-10 | 南京海鲸食品厂 | Ham and processing technology thereof |
| 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 |
| CN109393342A (en) * | 2018-11-20 | 2019-03-01 | 得利斯集团有限公司 | A kind of belt leather vacuum packaging Western-style ham and preparation method thereof |
| CN111493289A (en) * | 2019-01-31 | 2020-08-07 | 郑州轻工业学院 | Processing method of low-salt western ham |
-
1994
- 1994-11-17 CN CN94113614A patent/CN1105828A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087929C (en) * | 1998-08-18 | 2002-07-24 | 马军 | Whitening, beautifying and skin-protecting cream |
| CN1919067B (en) * | 2006-08-31 | 2010-09-01 | 华南农业大学 | Method for processing jerky |
| CN101147596B (en) * | 2007-11-05 | 2010-12-08 | 南京雨润食品有限公司 | Oil protecting agent |
| CN101147597B (en) * | 2007-11-05 | 2011-04-06 | 南京雨润食品有限公司 | Pickled and salted product acidity controlled complement composition and method for preparing acidity controlled pickled and salted product |
| 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 |
| CN103190642A (en) * | 2013-04-10 | 2013-07-10 | 天津春宇食品配料有限公司 | All-natural meaty western-style ham and preparation method thereof |
| CN103689655A (en) * | 2013-12-14 | 2014-04-02 | 高磊 | Method for processing western ham |
| CN104026631A (en) * | 2014-06-25 | 2014-09-10 | 南京海鲸食品厂 | Ham and processing technology thereof |
| 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 |
| CN109393342A (en) * | 2018-11-20 | 2019-03-01 | 得利斯集团有限公司 | A kind of belt leather vacuum packaging Western-style ham and preparation method thereof |
| CN111493289A (en) * | 2019-01-31 | 2020-08-07 | 郑州轻工业学院 | Processing method of low-salt western ham |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302186B (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN103315319B (en) | A kind of production method of hot-pot crispy sausage | |
| CN101766311B (en) | Duck bacon and preparation method thereof | |
| CN101766310B (en) | Duck ham and preparation method thereof | |
| EP2632806B1 (en) | A process for processing animal protein product into cooked, sliced form | |
| WO2014087705A1 (en) | Food packaged in hard container, and method for producing same | |
| CN1105828A (en) | Western ham and preparation method thereof | |
| EP0064077B1 (en) | A process for incorporating into meat substances which are present in a dissolved, suspended and/or pulverized solid state | |
| CN108522947A (en) | The processing method of crisp pork raw meat and the method for preparing crisp pork with raw meat | |
| CN110771823A (en) | Preparation method of shrimp sausage | |
| WO2000062632A1 (en) | A pre-cooked meat product and a process for making the same | |
| CN101336726A (en) | Tied trotter and production method thereof | |
| AU644902B2 (en) | Shelf-stable proteinaceous products and processes for their production | |
| US3024113A (en) | Poultry product and method | |
| US4780327A (en) | Method of producing cooked meat product suitable for shreading | |
| CN110013008A (en) | A kind of barbecue taste squid palpus out and preparation method thereof | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| Xiong et al. | Meat and meat products | |
| US3816633A (en) | Method for producing a commercially sterile shelf-stable containerized fried meat product | |
| JPH0851922A (en) | Method for suppresion of growth of bacteria | |
| CN1393169A (en) | Process for preparing vegetarian food and its product | |
| CN105124644A (en) | Production method of non-fried salted air-dried freshwater fish product | |
| CN105029474A (en) | Process for producing sausage | |
| CN110663897A (en) | Production method of ultrahigh-pressure snakehead fish sausage | |
| CN110250440A (en) | A kind of white garlic intestines and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination |