Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production technology of low-temperature pork ham wrapped in pork rind

A production process, elbow flower technology, applied in the field of ham processing, can solve problems such as difficult to eat, hard pigskin, etc., to achieve the effect of improving the hardness and promoting the reaction

Inactive Publication Date: 2018-03-20
JIANGSU YUNRUN MEAT WARE CO LTD
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of the present invention is to provide a production process of low-temperature elbow-flavored ham to solve the problem in the prior art that the pigskin is too hard to eat after cooling the low-temperature elbow-flavored ham

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production technology of low-temperature pork ham wrapped in pork rind

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0037] In order to make the technical solutions of the present invention clearer and clearer to those skilled in the art, the present invention will be further described in detail below in conjunction with the examples and accompanying drawings, but the embodiments of the present invention are not limited thereto.

[0038] Such as figure 1 As shown, a kind of low-temperature elbow flower ham production process provided by the present embodiment comprises the following steps:

[0039] Step 1: Raw Material Handling

[0040] Take the raw materials including pig skin, pig 2# meat and pork minced meat for thawing, wherein the pig skin is thawed with water, and the pig 2# meat and pork minced meat are thawed naturally with air; the pig skin is thawed in a thawing pot. The amount of thawed skin should not exceed 1t / pot. The water temperature at the beginning of thawing should be less than or equal to 28°C. , each pot of pigskin thaws and changes water 4 to 5 times, every 2 to 3 hou...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production technology of a low-temperature pork ham wrapped in pork rind, and belongs to the technical field of processing hams. The production technology comprises the following steps of treating raw materials, pretreating pork rind, preparing material preserving liquid, performing rolling preserving, performing filling, performing cooking, performing cooling and heat dissipation, performing packing, performing sterilizing and cooling, and performing labelling and warehousing. The pretreated pork rind is mixed with the material preserving liquid, and then vacuum rolling is performed for 24h, so that the condition that the pork rind after being cooked and cooled is hard can be improved; and besides, an automatic filling technology is used for replacing a conventional manual rind paving and stuffing filling technology, so that the microbiological pollution is reduced, and the production efficiency is greatly improved.

Description

technical field [0001] The invention relates to a ham production process, in particular to a low-temperature elbow-flavored ham production process, which belongs to the technical field of ham processing. Background technique [0002] In the conventional production of elbow-flavored ham, most of the pigskin used on the surface is thawed, the grease and hair on the surface of the pigskin are cleaned, and finally the meat stuffing is wrapped with pigskin for cooking and other operations. This method is used to produce elbow-flavored ham Although the operation is simple, the pigskin is very hard after the finished product is cooled, and the skin of the elbow flower ham is not easy to eat without heating. Contents of the invention [0003] The main purpose of the present invention is to provide a production process of low-temperature elbow-flavored ham to solve the problem in the prior art that the pig skin is too hard after cooling and the low-temperature elbow-flavored ham is...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/60A23L13/70A23L13/40
CPCA23L13/20A23L13/428A23L13/65A23L13/72A23V2002/00A23V2250/032A23V2250/042A23V2250/1614A23V2250/1618A23V2250/5118A23V2250/54
Inventor 徐宝才李聪王前武韦友兵周辉
Owner JIANGSU YUNRUN MEAT WARE CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com