Pork ham

Abstract

The invention discloses a pork ham. The pork ham comprises, by mass, 50-100 parts of pork, 18-36 parts of ice water, 2-4 parts of potato starch, 1.5-3 parts of table salt, 1-2 parts of soybean protein isolate, 0.75-1.5 parts of a curing agent (HAM50), 0.75-1.5 parts of cane sugar, 0.3-0.6 parts of MF001 ham essence paste, 0.15-0.3 parts of monosodium glutamate, 0.3-0.6 parts of a smoking agent (SmokEzPN-9), 0.025-0.05 parts of Meitianhong (R-1) and 0.0075-0.015 parts of sodium nitrite. The pork ham is tawny or umber, has solid meat feel under finger pressing, has the dry surface and is not tacky and does not change a color in a plum rain season.

Description

[0001] technical field [0002] The invention belongs to the technical field of meat products, and in particular relates to pork ham. [0003] Background technique [0004] Ham is cured or smoked pork leg, also known as "fire meat" and "blue smoked". Chinese Han specialties. Originally produced in Jinhua, Zhejiang in the Song Dynasty, the ham produced in Jinhua, Zhejiang, Rugao, Jiangsu, Anfu, Jiangxi, and Xuanwei, Yunnan is the most famous in modern times. Ham has the functions of invigorating the spleen and appetizing, promoting body fluid and benefiting blood, and can treat symptoms such as consumptive fatigue, poor appetite, and chronic diarrhea due to deficiency. It has always been regarded as a delicacy on the table and a treasure as a gift. [0005] Contents of the invention [0006] The object of the present invention is to provide a pork ham, which solves the problems that the surface of the existing ham is not dry enough, the color is too heavy, the meat...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of pork ham to solve the problem that the surface of the existing ham is not dry enough, the color is too heavy, the meat is not firm enough, and it is prone to stickiness and discoloration in the rainy season