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Preparation method of Chinese smoked sausage

A Chinese-style ham and smoked technology, applied in food preparation, meat/fish preservation, food preservation, etc., can solve the problems of complex curing methods, ham spoilage, long curing time, etc., to shorten the natural thawing time, Accelerate the speed of penetration and reduce the loss of meat juice

Active Publication Date: 2014-12-03
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] 1. The curing method of traditional Chinese ham is complicated, the curing time is long, and the requirements for ambient temperature are high
For example, during the processing of Jinhua ham, salt needs to be added seven times, and the consumption amount is 8-10%, which leads to high salt content in the product and affects consumers' consumption.
[0012] 2. Traditional Chinese ham has a long processing cycle and difficult condition control
Generally, the processing of Chinese-style ham takes 6-8 months, and some products even take more than a year. During the processing process, the temperature and relative humidity need to be strictly controlled. The processing process is prone to ham spoilage, worms, and maggots.
[0013] 3. The current processing method is complex and cannot be mechanized
A lot of labor is required from the processes of pickling, drying, fermentation, etc., and more physical labor is required.
[0014] 4. Chinese-style ham products are single and have less flavor
At present, there are only three types of Chinese-style ham produced on a large scale in the market, and there are no smoked ham products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] 1) Selection and pretreatment of raw material legs

[0084] Select 8 pork legs from local black pigs in Huaihua, Hunan Province and Yorkshire commercial pigs, 4 front and rear legs each, 4.0-7.0kg each, the slaughter weight of pigs is about 90Kg, and the feeding period is 6 months. After the pigs are slaughtered, they are cooled and matured at a temperature of 4°C for 24 hours, and then the pig legs are cut out. Cut off the oil film, keep the lean meat, and only expose the muscle surface. First use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth. Then use a bone cutter to flatten the pubic bone, trim the ischia, and chop off the spine to expose the muscles. Then cut off the excessive fat around and the minced meat attached to the surface of the muscle, so that no meat is visible on the skin surface, and no skin is visible on the meat surface. Trim the pork leg into a pipa shape with a smooth leg surface.

[0...

Embodiment 2

[0100] 1) Selection and pretreatment of raw material legs

[0101] Select 6 frozen pig hind legs from Hunan Weihong Food and Food Co., Ltd., each with a weight of 5.0-7.0 kg and a total weight of 41.6 kg.

[0102] The frozen pork legs were soaked in saturated salt solution, and then processed under vacuum (60KPa) for 5 hours. The pork leg was then removed from the brine and vacuum-thawed at 5°C for 48 hours.

[0103] Trim the thawed pork legs as required, cut off the oil film, keep the lean meat, and only expose the muscle surface. First use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth. Then use a bone cutter to flatten the pubic bone, trim the ischia, and chop off the spine to expose the muscles. Then cut off the excessive fat around and the minced meat attached to the surface of the muscle, so that no meat is visible on the skin surface, and no skin is visible on the meat surface. Trim the pork leg into a pipa ...

Embodiment 3

[0118] 1) Selection and pretreatment of raw material legs

[0119] Select 6 hind legs of local black pigs in Huaihua, Hunan, each pig leg is 4.0-6.0kg, the slaughter weight of the pig is about 85Kg, and the feeding cycle is 8 months. After the pig is slaughtered, it is cooled and matured at a temperature of 4° C. for 24 hours, and then the pig legs are cut out. Cut off the oil film, keep the lean meat, and only expose the muscle surface. First use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth. Then use a bone cutter to flatten the pubic bone, trim the ischia, and chop off the spine to expose the muscles. Then cut off the excessive fat around and the minced meat attached to the surface of the muscle, so that no meat is visible on the skin surface, and no skin is visible on the meat surface. Trim the pork leg into a pipa shape with a smooth leg surface.

[0120] 2) Pickled

[0121] The total weight of pork legs aft...

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PUM

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Abstract

The invention provides a preparation method of Chinese smoked sausage. The preparation method specially comprises the following steps: 1) selecting and pretreating raw materials of sausage; 2) pickling; 3) cleaning; 4) airing and after-pickling; 5) smoking and roasting; and 6) cleaning, drying, cooling, reshaping and packaging. The preparation method adopts a manure saturated saline solution vacuum thawing, vacuum intermittent pickling, low-temperature roasting and fast drying technology, the sausage can be prevented from deterioration during processing through smoking, and the flavor of the Chinese sausage can be increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of smoked Chinese ham. Background technique [0002] Chinese-style ham is a cured product made from the front and hind legs of pigs through curing, drying, shaping, and fermentation. Its processing method comprises the following main steps (Edited by Zhou Guanghong, Meat Science, China Agricultural Science and Technology Press, 1999, 397-402): [0003] ① Selection of raw materials: It is required to use fresh pork legs (hind legs are the best) that meet the hygienic requirements. The appropriate weight is 5-7.5 kg. [0004] ②Trimming: Scrape off the residual hair and blood on the surface of the legs, hook off the hoof shells, flatten the pubic bone, remove the tail vertebrae, trim the surface and edges neatly, squeeze out the congestion in the blood vessels, and trim the edges of the legs into arcs to make the legs smooth surface. [0005] ③ Pickling: The suitable tem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23B4/044A23L13/10A23L13/40A23L13/70
CPCA23B4/044A23L13/10A23L13/40A23L13/70Y02A40/90
Inventor 刘成国周辉张秋莲娄爱华李清明
Owner HUNAN AGRICULTURAL UNIV
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