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Ham and preparation method thereof

A technology for ham and pork leg, which is applied in the field of ham and its preparation, can solve problems such as restricting the development of Western-style ham, failing to meet people's consumption needs, and the single flavor of Western-style ham, so as to enrich food and cultural life, have a delicate and crisp taste, and solve the problem of The single effect of ham flavor

Inactive Publication Date: 2015-03-25
FUJIAN ROHESEN FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional Western-style ham has a single flavor, which can no longer meet people's consumption needs, thus restricting the development of Western-style ham.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0029] A preparation method of ham, comprising the steps of:

[0030] S1. Remove the fascia, bone fragments, lymph, congestion, fat and foreign matter from the pork leg meat according to the natural texture of the pork, then trim it into a 5cm thick meat piece, and grind it through a meat grinder (without an orifice plate) to obtain Raw pork.

[0031] S2, preparing bittern: the preparation method of described bittern specifically comprises:

[0032] 100 parts of water; 2 parts of salt; 1.8 parts of sugar; 0.4 parts of monosodium glutamate; 1 part of soy sauce; 30 parts of fennel; 20 parts of fennel; Grasswort; 13 parts of Angelica dahurica were boiled and filtered to remove solids to obtain brine, which was cooled to 2°C.

[0033] S3. Put the auxiliary material, 20 parts of brine and ice-water mixture in the chopping machine until there is no agglomeration and no particles;

[0034] The auxiliary materials include: 3 parts of soybean protein isolate, 1.3 parts of salt, 1.5 ...

no. 2 example

[0044] A preparation method of ham, comprising the steps of:

[0045] S1. Remove the fascia, bone fragments, lymph, congestion, fat and foreign matter from the pork leg according to the natural texture of the pork, and then trim it into a 3-thick meat piece, and grind it through a meat grinder (without an orifice plate) to obtain Raw pork.

[0046] S2, preparing bittern: the preparation method of described bittern specifically comprises:

[0047] 100 parts of water; 1.2 parts of salt; 1 part of sugar; 0.2 parts of monosodium glutamate; 0.2 parts of soy sauce; 10 parts of fennel; 10 parts of fennel; 5 parts of cloves; Grasswort; 6 parts of Angelica dahurica were boiled and filtered to remove solids to obtain brine, which was cooled to 0°C.

[0048] S3. Put the mixture of auxiliary materials, 15 parts of brine and ice water in a chopping machine until there are no lumps or particles;

[0049] The auxiliary materials include: 1 part of soybean protein isolate, 1.05 parts of sa...

no. 3 example

[0059] A preparation method of ham, comprising the steps of:

[0060] S1. Remove the fascia, bone fragments, lymph, congestion, fat and foreign matter from the pork leg according to the natural texture of the pork, then trim it into a 10cm thick meat piece, and grind it through a meat grinder (without an orifice plate) to obtain Raw pork.

[0061] S2, preparing bittern: the preparation method of described bittern specifically comprises:

[0062]100 parts of water; 3.4 parts of salt; 2.3 parts of sugar; 0.6 parts of MSG; 2 parts of soy sauce; 50 parts of fennel; 30 parts of fennel; 20 parts of cloves; Grasswort; 20 parts of Angelica dahurica were boiled and filtered to remove solids to obtain brine, which was cooled to 4°C.

[0063] S3. Put the auxiliary material, 25 parts of brine and ice-water mixture in the chopping machine until there are no lumps or particles;

[0064] The auxiliary materials include: 4 parts of soybean protein isolate, 1.5 parts of salt, 2 parts of whi...

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Abstract

The invention provides a preparation method of ham in order to provide ham integrating Chinese and Western flavor. The preparation method comprises steps as follows: a raw material, namely, pork and an auxiliary material, namely, a mixture of brine and ice water are mixed and subjected to tumbling treatment for 6-10 hours, and the tumbled pork is pickled at the temperature of 0-4 DEG C for 10-14 hours; and a plastic casing is filled with the pickled pork and then is boiled, cooled and refrigerated. Meanwhile, the invention provides the ham prepared with the ham preparation method. According to the technical scheme, the obtained ham highlights Chinese traditional soy sauce stewed flavor, has a compact structure, tastes fine, smooth, crisp and tender and has heavy soy sauce stewed flavor, keeps original texture and taste, is further endowed with traditional special soy sauce stewed flavor and is more suitable for consumption habit of Chinese, the problem of single flavor of the ham is solved through combination of Chinese and Western culture, and the cooking culture life of people is enriched.

Description

technical field [0001] The invention relates to the field of meat food processing, in particular to a ham and a preparation method thereof. Background technique [0002] With the continuous development of my country's economy, people's consumption ability and consumption concept have also changed; people not only pay attention to the safety of meat products, but also have higher and higher requirements for the nutrition, health, taste and flavor of meat products. As a high-grade low-temperature meat product, Western-style ham has a dense structure, crisp and tender taste, natural aroma and rich nutrition, and is very popular among people. But traditional Western-style ham flavor is single, can't satisfy people's consumption demand, thereby restricts the development of Western-style ham. Contents of the invention [0003] Based on this, it is necessary to provide a ham with rich flavor and novel taste. [0004] In order to realize the above-mentioned purpose of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/226A23L13/60A23L13/40A23L27/20
Inventor 刘传雷黄浩陈尔卫刘云美曾东林
Owner FUJIAN ROHESEN FOOD GRP
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