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Ham and processing technology thereof

A technology of ham and pig hind legs, applied in the field of ham and its processing technology, can solve the problems of poor freshness and taste retention of finished products, carcinogenicity and other problems, and achieve the effect of delicious taste and reddish appearance

Inactive Publication Date: 2014-09-10
南京海鲸食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing ham uses sodium nitrite as a preservative in pickling. Long-term consumption of sodium nitrite can cause cancer, and the freshness and mouthfeel of the finished product are relatively poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of ham, the production component comprises the following raw materials by weight: 25 parts of pork hind legs, 10 parts of pickling solution, said pickling solution is 0.2 part of sodium salicylate, 6 parts of soybean protein isolate, 2 parts of carrageenan 0.2 parts of Monascus red pigment, 1.5 parts of sodium citrate, 0.5 parts of sodium benzoate, 15 parts of glucose, 6 parts of cooking wine, 13 parts of ice water, 5 parts of table salt, 0.5 parts of pepper, 4 parts of skimmed milk powder, allspice powder 0.2 parts.

[0018] Above-mentioned ham processing technology comprises the following steps:

[0019] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0020] (2) Injection marinating: inject 60% of the marinating liquid into the pork loin;

[0021] (3) Marinate and tumble: apply the remaining marinade on the surface of the pig’s hind legs, use intermittent marinade and tumble, keep tumbling for 20 minutes per hour, rotat...

Embodiment 2

[0026] A kind of ham, the production component comprises the following raw materials by weight: 20 parts of pork hind legs, 18 parts of pickling solution, said pickling solution is 0.2 parts of sodium salicylate, 8 parts of soybean protein isolate, 1 part of carrageenan 0.5 parts of Monascus red pigment, 0.5 parts of sodium citrate, 2 parts of sodium benzoate, 13 parts of glucose, 8 parts of cooking wine, 10 parts of ice water, 8 parts of table salt, 0.3 parts of pepper, 6 parts of skimmed milk powder, allspice powder 0.2 parts.

[0027] Above-mentioned ham processing technology comprises the following steps:

[0028] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0029] (2) Injection marinating: inject 50% of the marinating liquid into the back of the pig;

[0030] (3) Marinate and tumble: apply the remaining marinade on the surface of the pig’s hind legs, use intermittent marinade and tumble, keep tumbling for 20 minutes per hour, r...

Embodiment 3

[0035] A kind of ham, the production component comprises following raw material by weight: 22 parts of pork hind legs, 15 parts of pickling liquid, described pickling liquid is 0.15 parts of sodium salicylate, 7 parts of table salt, 0.4 part of pepper powder, 5 parts of skim milk powder, 0.4 parts of allspice powder, 7 parts of soybean protein isolate, 1.5 parts of carrageenan, 0.3 parts of Monascus red pigment, 0.9 parts of sodium citrate, 1.5 parts of sodium benzoate, 14 parts of glucose, 7 parts of cooking wine, ice water 12 servings.

[0036] Above-mentioned ham processing technology comprises the following steps:

[0037] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0038] (2) Injection marinating: inject 55% of the marinating liquid into the pork loin;

[0039] (3) Marinate and tumble: apply the remaining marinade on the surface of the pig’s hind legs, use intermittent marinade and tumble, keep tumbling for 20 minutes per hour...

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PUM

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Abstract

The invention discloses ham which is prepared from the following raw materials in parts by weight: 20-25 parts of pork hind leg muscles and 10-18 parts of pickling liquid, wherein the pickling liquid consists of the following components in parts by weight: 0.1-0.2 part of sodium salicylate, 6-8 parts of soybean separation proteins, 1-2 parts of carrageenan, 0.2-0.5 part of monascus red pigment, 0.5-1.5 parts of sodium citrate, 0.5-2 parts of sodium benzoate, 13-15 parts of glucose, 6-8 parts of cooking wine, 10-13 parts of iced water, 5-8 parts of edible salt, 0.3-0.5 part of pepper powder, 4-6 parts of skim milk powder and 0.2-0.5 part of allspice powder. Pork is subjected to preservative and rotting-resistant pickling through the pickling liquid; sodium salicylate in the pickling liquid realizes non-toxic rotting prevention; sodium benzoate, the glucose and the cooking wine are used for realizing preservation and freshness enhancement; therefore, the ham tastes delicious, and looks slight red and highly glossy.

Description

technical field [0001] The invention relates to a food, in particular to a ham and a processing technology thereof. Background technique [0002] The production of ham requires multiple technological processes. Ham is rich in minerals and protein. It is not only a mouth-watering delicacy, but also a tonic for strengthening the body. Ham is basically available all over the country and is a kind of cooked food in Chinese food culture. [0003] However, sodium nitrite is used as a preservative in the curing of existing ham, and long-term consumption of sodium nitrite can cause cancer, and the freshness and mouthfeel retention of the finished product is relatively poor. Contents of the invention [0004] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a ham and its processing technology. [0005] Technical solution: In order to achieve the above object, a kind of ham provided by the present invention comprises ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/428A23L13/65
Inventor 许林新
Owner 南京海鲸食品厂
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