Production technology of air-dried fermentation ham
A production process, ham technology, applied in the field of air-dried fermented ham production process, can solve the problem that low-temperature air-dried bacon is not suitable for instant food, etc., and achieve the effect of thorough fermentation, portability and rich nutrition
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Embodiment 1
[0035] A production process of air-dried fermented ham, comprising the steps of:
[0036] S1: Raw meat inspection; the raw meat is mixed by weight of chicken breast, pork belly and chicken leg meat;
[0037] S2: trimming; trimming the pre-cooled chicken breast, pork belly and chicken leg meat to remove broken bones, excess soft fat, tendons, lymph, pustules and flesh and blood;
[0038] S3: pretreatment; put the chicken breast, pork belly and chicken leg after resting in S2 neatly on the thawing rack car, requiring each piece to be separated from each other, advance to the pickling room, pre-cool for 10 hours, and test the stability of the pH value;
[0039]S4: Grinding meat / soaking in medicine, weighing the pretreated raw meat, using a meat pellet forming machine to grind the meat, selecting a suitable orifice plate, and controlling the granularity of the meat pellets to 3mm; the obtained meat pellets are placed in the Chinese medicine extract , reflux under reduced pressure...
Embodiment 2
[0058] A production process of air-dried fermented ham, comprising the steps of:
[0059] S1: Raw meat inspection; the raw meat is a mixture of chicken breast, pork belly and chicken leg meat in a weight ratio of 1:3:2;
[0060] S2: trimming; trimming the pre-cooled chicken breast, pork belly and chicken leg meat to remove broken bones, excess soft fat, tendons, lymph, pustules and flesh and blood;
[0061] S3: pretreatment; place the chicken breast, pork belly and chicken leg meat rested in S2 neatly on the thawing rack car, requiring each piece to be separated from each other, advance to the pickling room, pre-cool for 14 hours, and test the stability of the pH value;
[0062] S4: Grinding meat / soaking in medicine, weighing the pretreated raw meat, using a meat pellet forming machine to grind the meat, selecting a suitable orifice plate, and controlling the granularity of the meat pellets to 5mm; the obtained meat pellets are placed in the Chinese medicine extract , reflux ...
Embodiment 3
[0081] A production process of air-dried fermented ham, comprising the steps of:
[0082] S1: Raw meat inspection; the raw meat is chicken breast, pork belly and chicken leg meat mixed in 3:1:1;
[0083] S2: trimming; trimming the pre-cooled chicken breast, pork belly and chicken leg meat to remove broken bones, excess soft fat, tendons, lymph, pustules and flesh and blood;
[0084] S3: pretreatment; place the chicken breast, pork belly and chicken leg meat rested in S2 neatly on the thawing rack car, require each piece to be separated from each other, push into the pickling room, pre-cool for 12 hours, and test the stability of the pH value;
[0085] S4: Grinding meat / soaking in medicine, weighing the pretreated raw meat, using a meat pellet forming machine to grind the meat, selecting a suitable orifice plate, and controlling the granularity of the meat pellets to 4mm; the obtained meat pellets are placed in the Chinese medicine extract , reflux under reduced pressure for 7...
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