阅读说明：本技术 一种用糖熏工艺代替蒸煮工艺生产熏煮火腿的方法 (Method for producing smoked and cooked ham by sugar smoking process instead of cooking process ) 是由 张敬忠 张现 马甜甜 于 2020-05-28 设计创作，主要内容包括：本发明公开了一种用糖熏工艺代替蒸煮工艺生产熏煮火腿的方法,包括如下步骤：选料修整、绞肉、滚揉腌制、灌装、串杆挂肠、干燥、蒸煮、二次干燥、糖熏、冷却包装、贴签入库。本发明制备火腿的方法简单易操作,且制备的火腿口感好以及风味独,传统的火腿生产方法：用塑料肠衣灌装、蒸煮,直接就出产品,本产品把传统糖熏工艺嫁接到火腿生产中。赋予产品鲜亮美丽的外观,切片有大理石状花纹且呈玫瑰色,肉香浓郁稍带有烟熏味,使产品咀嚼性、弹性都有较大提升,并能延长产品的货价期,解决了传统工艺火腿做法中口感差颜色不好看的问题。同时可以实现规模化生产。(The invention discloses a method for producing smoked and cooked ham by sugar smoking process instead of cooking process, which comprises the following steps: selecting materials, trimming, mincing, rolling, kneading, pickling, filling, stringing rods and hanging intestines, drying, stewing, secondary drying, sugar smoking, cooling, packaging, labeling and warehousing. The method for preparing the ham is simple and easy to operate, the prepared ham is good in taste and unique in flavor, and the traditional ham production method comprises the following steps: the product is directly produced by filling and stewing the plastic casing, and the product is grafted into ham production by the traditional sugar smoking process. Endows the product with bright and beautiful appearance, the slices have marble-shaped patterns and are rose, the meat flavor is rich and has smoke flavor, the chewiness and the elasticity of the product are greatly improved, the shelf life of the product can be prolonged, and the problem of poor taste and poor color in the traditional process ham making method is solved. Meanwhile, the large-scale production can be realized.)

1. A method for producing smoked and cooked ham by sugar smoking process instead of cooking process is characterized by comprising the following steps:

1) selecting materials and finishing: selecting qualified fresh pork inspected by a veterinarian, and trimming fascia and interlayer grease;

2) and mincing meat: mincing the trimmed meat into blocks by using a grate with a pore plate with the diameter of 16 mm;

3) rolling and kneading pickling: pouring the minced meat into a rolling and kneading machine, adding the auxiliary material A in the formula, putting the auxiliary material B into ice water to be fully dissolved, pouring the mixture into a rolling barrel, vacuumizing to 0.8Mpa, rolling and kneading intermittently, namely starting for 20 minutes and stopping for 10 minutes, setting the total rolling and kneading time to be 4 hours, then statically pickling for one night, adding the soybean protein and the starch in the formula after working the next day, and vacuumizing and rolling and kneading for 1 hour;

4) and filling: pouring the rolled meat stuffing into a vacuum filling machine, and filling fiber casings with the diameter of 50mm, wherein each fiber casing weighs 330 g +/-5 g;

5) and stringing rods and hanging intestines: the filled semi-finished product is strung on a smoking vehicle and pushed into a smoking furnace;

6) and (3) drying: the temperature of the fumigation furnace is designed to be 65-70 ℃, and the humidity is as follows: 70%, 30 minutes;

7) and (3) cooking: temperature setting: the humidity is 100 percent at 85 ℃ for 60 minutes;

8) and secondary drying: the temperature is 65-70 ℃, the humidity is 60 percent, and the time is 30 minutes;

9) sugar smoking: before the second drying is carried out, the sugar smoking furnace is preheated 40 minutes in advance, a trolley is pushed into the sugar smoking furnace, the chassis is continuously heated, when the temperature of the chassis is heated to about 450 ℃, a furnace door is opened, the mixed sawdust and white sugar are quickly sprayed on the chassis by about 0.5 jin and about 2 jin, the furnace door is closed for 20-25 minutes, and the surface of the furnace is bright reddish brown;

10) and cooling and packaging: cooling the product to normal temperature, weighing 280 g +/-5 g of the product as a certified product, and packaging the qualified product by a stretch packaging machine;

11) and label pasting and warehousing: spraying the current date of production on futeng ham label, sticking the futeng ham label on the upper film part of the product, and storing in a refrigerator at 0-4 ℃.

2. The method for producing smoked and cooked ham according to claim 1, wherein 100kg pork is produced by sugar smoking instead of cooking, and the auxiliary materials A in the formula are: salt: 1.3kg, white sugar: 0.8kg, monosodium glutamate: 0.5 kg, sodium tripolyphosphate: 260g, sodium pyrophosphate: 160g, sodium hexametaphosphate: 80g, sodium D-erythorbate: 120g, sodium diacetate: 120g, sodium dehydroacetate: 20g, glucono-lactone: 90g, nisin: 20 g.

3. The method for producing smoked ham according to claim 1, wherein the sugar smoking process is used instead of the cooking process, the pork is 100kg, and the auxiliary materials B in the formula are: red yeast rice red: 12g, sorghum red: 12g, allura red: 1.0g, sodium nitrite: 6g, corn starch: 4kg, soy protein isolate: 1kg, water: 35 kg.

Technical Field

The invention relates to the field of food, in particular to a method for producing smoked and cooked ham by using a sugar smoking process instead of a cooking process.

Background

Ham has been a popular food for people all the time and has occupied an important position in the domestic meat product market. Ham is a typical representative of convenient meat products, and is highly favored by consumers due to convenient eating, but in recent years, the products have different preparation processes, unsatisfactory taste, complex preparation method and relatively laggard mass production.

Disclosure of Invention

The invention aims to provide a method for producing smoked and cooked ham by using a sugar smoking process instead of a cooking process, so as to solve the technical problems.

In order to achieve the purpose, the invention adopts the following technical scheme:

a method for producing smoked ham by sugar smoking process instead of cooking process comprises the following steps:

1) selecting materials and finishing: selecting qualified fresh pork inspected by a veterinarian, and trimming fascia and interlayer grease;

2) and mincing meat: mincing the trimmed meat into blocks by using a grate with a pore plate with the diameter of 16 mm;

3) rolling and kneading pickling: pouring the minced meat into a rolling and kneading machine, adding the auxiliary material A in the formula, putting the auxiliary material B into ice water to be fully dissolved, pouring the mixture into a rolling barrel, vacuumizing to 0.8Mpa, rolling and kneading intermittently, namely starting for 20 minutes and stopping for 10 minutes, setting the total rolling and kneading time to be 4 hours, then statically pickling for one night, adding the soybean protein and the starch in the formula after working the next day, and vacuumizing and rolling and kneading for 1 hour;

4) and filling: pouring the rolled meat stuffing into a vacuum filling machine, and filling fiber casings with the diameter of 50mm, wherein each fiber casing weighs 330 g +/-5 g;

5) and stringing rods and hanging intestines: the filled semi-finished product is strung on a smoking vehicle and pushed into a smoking furnace;

6) and (3) drying: the temperature of the fumigation furnace is designed to be 65-70 ℃, and the humidity is as follows: 70%, 30 minutes;

7) and (3) cooking: temperature setting: the humidity is 100 percent at 85 ℃ for 60 minutes;

8) and secondary drying: the temperature is 65-70 ℃, the humidity is 60 percent, and the time is 30 minutes;

9) sugar smoking: before the second drying is carried out, the sugar smoking furnace is preheated 40 minutes in advance, a trolley is pushed into the sugar smoking furnace, the chassis is continuously heated, when the temperature of the chassis is heated to about 450 ℃, a furnace door is opened, the mixed sawdust and white sugar are quickly sprayed on the chassis by about 0.5 jin and about 2 jin, the furnace door is closed for 20-25 minutes, and the surface of the furnace is bright reddish brown;

10) and cooling and packaging: cooling the product to normal temperature, weighing 280 g +/-5 g of the product as a certified product, and packaging the qualified product by a stretch packaging machine;

11) and label pasting and warehousing: spraying the current date of production on futeng ham label, sticking the futeng ham label on the upper film part of the product, and storing in a refrigerator at 0-4 ℃.

As a further scheme of the invention, the pork is 100kg, and the auxiliary materials A in the formula are as follows: salt: 1.3kg, white sugar: 0.8kg, monosodium glutamate: 0.5 kg, sodium tripolyphosphate: 260g, sodium pyrophosphate: 160g, sodium hexametaphosphate: 80g, sodium D-erythorbate: 120g, sodium diacetate: 120g, sodium dehydroacetate: 20g, glucono-lactone: 90g, nisin: 20 g.

As a further scheme of the invention, the pork is 100kg, and the auxiliary materials B in the formula are as follows: red yeast rice red: 12g, sorghum red: 12g, allura red: 1.0g, sodium nitrite: 6g, corn starch: 4kg, soy protein isolate: 1kg, water: 35 kg.

The invention has the beneficial effects that: the method for preparing the ham is simple and easy to operate, the prepared ham is good in taste and unique in flavor, and the traditional ham production method comprises the following steps: the product is directly produced by filling and stewing the plastic casing, and the product is grafted into ham production by the traditional sugar smoking process. Endows the product with bright and beautiful appearance, the slices have marble-shaped patterns and are rose, the meat flavor is rich and has smoke flavor, the chewiness and the elasticity of the product are greatly improved, the shelf life of the product can be prolonged, and the problem of poor taste and poor color in the traditional process ham making method is solved. Meanwhile, the large-scale production can be realized.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A method for producing smoked ham by sugar smoking process instead of cooking process comprises the following steps:

1) selecting materials and finishing: selecting qualified fresh pork inspected by a veterinarian, and trimming fascia and interlayer grease;

2) and mincing meat: mincing the trimmed meat into blocks by using a grate with a pore plate with the diameter of 16 mm;

3) rolling and kneading pickling: pouring the minced meat into a rolling and kneading machine, adding the auxiliary material A in the formula, putting the auxiliary material B into ice water to be fully dissolved, pouring the mixture into a rolling barrel, vacuumizing to 0.8Mpa, rolling and kneading intermittently, namely starting for 20 minutes and stopping for 10 minutes, setting the total rolling and kneading time to be 4 hours, then statically pickling for one night, adding the soybean protein and the starch in the formula after working the next day, and vacuumizing and rolling and kneading for 1 hour;

4) and filling: pouring the rolled meat stuffing into a vacuum filling machine, and filling fiber casings with the diameter of 50mm, wherein each fiber casing weighs 330 g +/-5 g;

5) and stringing rods and hanging intestines: the filled semi-finished product is strung on a smoking vehicle and pushed into a smoking furnace;

6) and (3) drying: the temperature of the fumigation furnace is designed to be 65-70 ℃, and the humidity is as follows: 70%, 30 minutes;

7) and (3) cooking: temperature setting: the humidity is 100 percent at 85 ℃ for 60 minutes;

8) and secondary drying: the temperature is 65-70 ℃, the humidity is 60 percent, and the time is 30 minutes;

9) sugar smoking: before the second drying is carried out, the sugar smoking furnace is preheated 40 minutes in advance, a trolley is pushed into the sugar smoking furnace, the chassis is continuously heated, when the temperature of the chassis is heated to about 450 ℃, a furnace door is opened, the mixed sawdust and white sugar are quickly sprayed on the chassis by about 0.5 jin and about 2 jin, the furnace door is closed for 20-25 minutes, and the surface of the furnace is bright reddish brown;

10) and cooling and packaging: cooling the product to normal temperature, weighing 280 g +/-5 g of the product as a certified product, and packaging the qualified product by a stretch packaging machine;

11) and label pasting and warehousing: spraying the current date of production on futeng ham label, sticking the futeng ham label on the upper film part of the product, and storing in a refrigerator at 0-4 ℃.

100kg of pork, wherein the auxiliary materials A in the formula are: salt: 1.3kg, white sugar: 0.8kg, monosodium glutamate: 0.5 kg, sodium tripolyphosphate: 260g, sodium pyrophosphate: 160g, sodium hexametaphosphate: 80g, sodium D-erythorbate: 120g, sodium diacetate: 120g, sodium dehydroacetate: 20g, glucono-lactone: 90g, nisin: 20 g.

The auxiliary materials B in the formula are: red yeast rice red: 12g, sorghum red: 12g, allura red: 1.0g, sodium nitrite: 6g, corn starch: 4kg, soy protein isolate: 1kg, water: 35 kg.

The method for preparing the ham is simple and easy to operate, the prepared ham is good in taste and unique in flavor, and the traditional ham production method comprises the following steps: the product is directly produced by filling and stewing the plastic casing, and the product is grafted into ham production by the traditional sugar smoking process. Endows the product with bright and beautiful appearance, the slices have marble-shaped patterns and are rose, the meat flavor is rich and has smoke flavor, the chewiness and the elasticity of the product are greatly improved, the shelf life of the product can be prolonged, and the problem of poor taste and poor color in the traditional process ham making method is solved. Meanwhile, the large-scale production can be realized.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.