Preparation method of ham

Abstract

The invention discloses a preparation method of ham. The preparation method of ham specifically comprises the following steps of selecting healthy pork without blood stains and bruise, carrying out rinsing, and carrying out refrigerating; performing microwave treatment on the refrigerated pork, and carrying out marinating and mincing; performing pickling treatment on the minced pork with an pickling agent, and carrying out filling into sausage casing; and finally, piling the filled ham in a cold storage for 20-30 days, carrying out washing, and carrying out hanged air-drying so as to obtain the ham. The ham prepared by the preparation method is single in ingredient, that is to say, the ham is solely prepared from fresh pork; moreover, low temperature control is adopted for the whole process so that deterioration rate of the pork is low. And thus, the prepared ham is fine, smooth, loose, soft and moistened in meat texture, as well as free of any preservatives. The prepared ham is traditional in taste, and greatly improved in the aspects of nutrition, flavor and so on.

Description

technical field [0001] The invention relates to a method for making ham, which belongs to the technical field of food processing. Background technique [0002] Ham is one of the three major meat products in the world (sausage, ham, bacon). It is divided into two categories: Chinese-style ham and Western-style ham. It is a meat product with good color, aroma, taste, shape and long shelf life. The processing period is more than 10 months. Because of its noble quality, it is often called "the king of meat" and is deeply loved by people. Consumers love it. [0003] At present, most of the hams on the market are added with preservatives, pigments and plant-derived protein powder, and adopt the smoke cooking process. Although it can prolong the shelf life, increase the attractive color of ham, and improve product quality, it has certain damage to the human body, especially It is the application of smoking technology. The strong carcinogens such as benzopyrene in the local ham sk...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the hams on the market are added with preservatives, pigments and plant-derived protein powder, and adopt the smoke cooking process. Although it can prolong the shelf life, increase the attractive color of ham, and improve product quality, it has certain damage to the human body, especially It is the application of the smoking process. The strong carcinogens such as benzopyrene in the skin of the ham may exceed the standard. The addition of artificially synthesized preservatives is also contrary to the healthy, green and organic consumption concept advocated today.