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

Inactive Publication Date: 2018-07-17
LUOHE LONGHUISHOU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the purpose of the present invention is to address the deficiencies of the prior art, to provide a production process for dry fermented ham, which solves the problem that low-temperature air-dried bacon is not suitable for instant food, enriches the flavor of bacon, and increases the health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a production technology of an air-dried fermentation ham. The production technology comprises the following steps of S1, checking and accepting raw meat; S2, performing trimming; S3, performing pretreatment; S4, performing mincing / drug immersion; S5, performing chopping; S6, performing stirring / pickling; S7, performing canning; S8, performing fermentation for the first time; S9, performing fermentation for the second time; S10, performing cleaning; S11, performing hanging for airing until the weight loss state is obtained; S12, performing vacuum packing; S13, performing labelling and packing in a box; and S14, performing refrigerated storage. The obtained air-fired fermentation ham is a convenient instant ham, after being disassembled, the air-fired fermentation ham does not need to be cooked or fried, cooked and stir-fried, can be directly used, and is convenient and healthy.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a production process of air-dried fermented ham. Background technique [0002] Fermented meat products refer to a type of meat products with special flavor, color and texture, and a long shelf life after the fermentation of livestock and poultry meat inoculated with beneficial microorganisms under natural and artificially controlled environmental conditions, mainly including fermented sausages and fermented meat products. Two types of ham. Livestock and poultry meat is fermented by beneficial microorganisms, which increases the activity of enzymes in the meat. Proteins and fats produce a large number of active factors under the action of enzymes, and at the same time produce a large amount of aromatic substances such as amino acids, ketones, aldehydes, alcohols, and hydrocarbons, making the product It has a special flavor. The active factors and beneficial microorganisms i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40A23L33/10A23L33/105
CPCA23V2002/00A23L13/42A23L13/422A23L13/428A23L13/65A23L13/72A23L13/74A23L33/10A23L33/105A23V2200/30A23V2250/21A23V2250/2124
Inventor 张冠华赵炎赵云昌
Owner LUOHE LONGHUISHOU IND CO LTD
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