CN101642259B - Processing technology for enhancing texture of low-temperature hams - Google Patents
Processing technology for enhancing texture of low-temperature hams Download PDFInfo
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- CN101642259B CN101642259B CN2009101845199A CN200910184519A CN101642259B CN 101642259 B CN101642259 B CN 101642259B CN 2009101845199 A CN2009101845199 A CN 2009101845199A CN 200910184519 A CN200910184519 A CN 200910184519A CN 101642259 B CN101642259 B CN 101642259B
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- hams
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- 238000005516 engineering process Methods 0.000 title abstract description 11
- 230000002708 enhancing effect Effects 0.000 title abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
- 239000000084 colloidal system Substances 0.000 claims abstract description 15
- 235000020995 raw meat Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 28
- 241000206575 Chondrus crispus Species 0.000 claims description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 14
- 239000010452 phosphate Substances 0.000 claims description 14
- 239000001103 potassium chloride Substances 0.000 claims description 14
- 235000011164 potassium chloride Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 13
- 241000287828 Gallus gallus Species 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 239000013638 trimer Substances 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 21
- 238000000034 method Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- -1 compound phosphates Chemical class 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 239000000463 material Substances 0.000 description 20
- 235000015277 pork Nutrition 0.000 description 16
- 235000013372 meat Nutrition 0.000 description 14
- 238000002347 injection Methods 0.000 description 8
- 239000007924 injection Substances 0.000 description 8
- 238000009835 boiling Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000011147 magnesium chloride Nutrition 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 239000002131 composite material Substances 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 238000005498 polishing Methods 0.000 description 5
- 235000019832 sodium triphosphate Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 244000144977 poultry Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 101710117545 C protein Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention proposes a processing technology for enhancing the texture of low-temperature hams, aiming at the problem of low frangibility of the existing low-temperature hams. In the invention, the taste of the low-temperature hams are enriched by adding mixture composed of compound phosphates for enhancing frangibility, compound protein for enhancing fragileness and compound colloid for enhancing frangibility, which accounts for 1-2.8% of the raw meat, the ratio of the three components of the mixture added in the raw meat is 3:20:5 by weight. The technology breaks the routine that the frangibility of the conventional low-temperature hams is low, realizes the best frangibility, is convenient and simple in use, does not add the producing process of the low-temperature hams and can be suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of process technology of meat products, the process technology that especially a kind of low temperature ham matter structure promotes, specifically a kind of process technology that strengthens low temperature ham elasticity, section property, retentiveness, shows texture characteristics such as meat.
Background technology
The low temperature ham is meant that with poultry, poultry be primary raw material, after selected, stripping and slicing, salt water injection or (salt water retting) are pickled, add auxiliary material, again the ham class cooked meat product of making through technologies such as tumbling, filling (or not filling), boiling, sootiness (or not sootiness), cooling, packings.Central temperature in the low temperature ham shortening process is generally at 70-80 ℃, and meat protein obtains appropriate sex change, has also kept meat fiber elasticity substantially simultaneously, and original nutritional labeling and local flavor are well kept in the meat.But because the inherent characteristic of poultry, poultry so general low temperature ham brittleness, section property and water retention property are all good inadequately, influences the mouthfeel of low temperature ham.
Summary of the invention
Purpose of the present invention then is at above-mentioned the deficiencies in the prior art, and a kind of process technology that can improve low temperature ham brittleness, increase the enhancing low temperature ham matter structure of product comfortable taste is provided.
Employing technical scheme of the present invention is as follows:
A kind of process technology that strengthens low temperature ham matter structure, it is characterized in that in the raw meat adding accounting for raw meat weight 1-2.8% by compoundly increasing crisp phosphate, compoundly increasing crisp albumen and compoundly increase the mixture that crisp colloid is formed, three kinds of components of this mixture weight portion ratio each other is 3: 20: 5.
Wherein, describedly compoundly increase crisp phosphate and mixed by sodium phosphate trimer, sodium pyrophosphate, calgon, magnesium chloride, potassium chloride, elaboration carragheen, its weight portion ratio is 45: 12: 40: 2: 0.5: 0.5.
Describedly compoundly increase crisp albumen and mixed by soybean protein isolate, FSPC, chicken egg-white powder, TG enzyme, its weight portion ratio is 40: 30: 25: 5.
Describedly compoundly increase crisp colloid and mixed by elaboration carragheen, konjaku powder, xanthans, melon bean gum and potassium chloride, its weight portion ratio is 50: 10: 20: 10: 10.
Beneficial effect of the present invention has:
1, the present invention has enriched the mouthfeel of low temperature ham, has broken the conventional not strong routine of low temperature ham brittleness, reaches best brittleness.
2, easy to use, simple, do not increase the manufacture craft of low temperature ham, be fit to suitability for industrialized production.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment one:
Get double centner pork, get 48.2 gram tripolyphosphates, 12.8 gram sodium pyrophosphate, 42.8 gram calgon, 2.1 gram magnesium chloride, 0.5 gram potassium chloride, 0.5 the gram carragheen is hybridly prepared into the compound crisp phosphate that increases, get 285.6 gram soybean protein isolates, 214.2 gram FSPC, 178.5 gram chicken egg-white powder, 35.7 gram TG enzyme is mixed with the compound crisp albumen that increases, get 89.5 gram carragheens, 17.9 gram konjaku powder, 35.8 gram xanthans, 17.9 gram guar gum, 17.9 gram potassium chloride is mixed with the compound crisp colloid that increases, get a ladle car, take by weighing 15 kilograms water, be sequentially added into the above-mentioned composite phosphate for preparing, compoundly increase crisp albumen, compoundly increase crisp colloid, with other as white sugar, pigments etc. do not influence the auxiliary material of ham brittleness, additive, mixing becomes material water, to expect to begin above-mentioned pork injection behind the water homogenisation, pork after the injection is with meat grinder (with broadsword or only use auger) strand system one time, polishing material water again, put into the tumbler tumbling, tumbling total time is 14 hours, worked 20 minutes, stopped meat temperature≤8 after the tumbling ℃ 10 minutes.The said low temperature ham of the present invention is made in can successively, sootiness, boiling, cooling, packing, sterilization then.
Embodiment two,
Get double centner pork, get 134.8 gram tripolyphosphates, 35.9 gram sodium pyrophosphate, 120 gram calgons, 6 gram magnesium chlorides, 1.5 gram potassium chloride, 1.5 the gram carragheen is mixed with the compound crisp phosphate that increases, get 800 gram soybean protein isolates, 600 gram FSPCs, 500 gram chicken egg-white powders, 100 gram TG enzymes are mixed with the compound crisp albumen that increases, get 250.6 gram carragheens, 50.1 gram konjaku powder, 100.2 gram xanthans, 50.1 gram guar gum, 50.1 gram potassium chloride is mixed with the compound crisp colloid that increases, get a ladle car, take by weighing 40 kilograms water, be sequentially added into composite phosphate, compoundly increase crisp albumen, compound crisp colloid and other of increasing are as white sugar, pigments etc. do not influence the auxiliary material of ham brittleness, additive, mixing becomes material water, begin pork is injected behind the material water homogenisation, pork after the injection is with meat grinder (with broadsword or only use auger) strand system one time, polishing material water again, put into the tumbler tumbling, tumbling total time is 14 hours, worked 20 minutes, stopped 10 minutes, meat temperature≤8 after the tumbling ℃.The said low temperature ham of the present invention is made in can successively, sootiness, boiling, cooling, packing, sterilization then.
Embodiment three:
Get double centner pork, get 72.2 gram tripolyphosphates, 19.3 gram sodium pyrophosphate, 64.2 gram calgon, 3.2 gram magnesium chloride, 0.8 gram potassium chloride, 0.8 the gram carragheen is mixed with the compound crisp phosphate that increases, get 428.4 gram soybean protein isolates, 321.3 gram FSPC, 267.7 gram chicken egg-white powder, 53.5 gram TG enzyme is mixed with the compound crisp albumen that increases, get 134.2 gram carragheens, 26.8 gram konjaku powder, 53.7 gram xanthans, 26.8 gram guar gum, 26.8 gram potassium chloride is mixed with the compound crisp colloid that increases, get a ladle car, take by weighing 20 kilograms water, be sequentially added into composite phosphate, compoundly increase crisp albumen, compound crisp colloid and other of increasing are as white sugar, pigments etc. do not influence the auxiliary material of ham brittleness, additive, mixing becomes material water, begin pork is injected behind the material water homogenisation, pork after the injection is with meat grinder (with broadsword or only use auger) strand system one time, polishing material water again, put into the tumbler tumbling, tumbling total time is 14 hours, worked 20 minutes, stopped meat temperature≤8 after the tumbling ℃ 10 minutes.The said low temperature ham of the present invention is made in can successively, sootiness, boiling, cooling, packing, sterilization then.
Embodiment four:
Get double centner pork, get 110.7 gram tripolyphosphates, 29.5 gram sodium pyrophosphate, 98.4 gram calgon, 4.9 gram magnesium chloride, 1.2 gram potassium chloride, 1.2 the gram carragheen is mixed with the compound crisp phosphate that increases, 656.9 gram soybean protein isolate, 492.6 gram FSPC, 410.5 gram chicken egg-white powder, 82.1 gram TG enzyme is mixed with the compound crisp albumen that increases, 205.8 gram carragheen, 41.2 gram konjaku powder, 82.3 gram xanthans, 41.2 gram guar gum, 41.2 gram potassium chloride is mixed with the compound crisp colloid that increases, get a ladle car, take by weighing 32 kilograms water, be sequentially added into composite phosphate, compoundly increase crisp albumen, compound crisp colloid and other of increasing are as white sugar, pigments etc. do not influence the auxiliary material of ham brittleness, additive, mixing becomes material water, begin pork is injected behind the material water homogenisation, pork after the injection is with meat grinder (with broadsword or only use auger) strand system one time, polishing material water again, put into the tumbler tumbling, tumbling total time is 14 hours, worked 20 minutes, stopped meat temperature≤8 after the tumbling ℃ 10 minutes.The said low temperature ham of the present invention is made in can successively, sootiness, boiling, cooling, packing, sterilization then.
Embodiment five:
Get double centner pork as raw meat, get 86.7 gram tripolyphosphates, 23.1 gram sodium pyrophosphate, 77 gram calgons, 3.8 gram magnesium chloride, 0.9 gram potassium chloride, 0.9 the gram carragheen is mixed with the compound crisp phosphate that increases, get 514.1 gram soybean protein isolates, 385.5 gram FSPC, 321.3 gram chicken egg-white powder, 64.2 gram TG enzyme is mixed with the compound crisp albumen that increases, get 161.1 gram carragheens, 32.2 gram konjaku powder, 64.4 gram xanthans, 32.2 gram melon bean gum, 32.2 gram potassium chloride is mixed with the compound crisp colloid that increases, get a ladle car, take by weighing 26 kilograms water, be sequentially added into composite phosphate, compoundly increase crisp albumen, compound crisp colloid and other of increasing are as white sugar, pigments etc. do not influence the auxiliary material of ham brittleness, additive, mixing becomes material water, begin behind the material water homogenisation above-mentioned pork injection, pork after the injection is with meat grinder (with broadsword or only use auger) strand system one time, polishing material water again, put into the tumbler tumbling, tumbling total time is 14 hours, worked 20 minutes, stopped meat temperature≤8 after the tumbling ℃ 10 minutes.The said low temperature ham of the present invention is made in can successively, sootiness, boiling, cooling, packing, sterilization then.
Be made into the low temperature ham with pork as raw meat in the above embodiment of the present invention, the present invention also can adopt other as meats such as beef, chicken as raw meat, can reach the goal of the invention that increases the ham brittleness equally.
Claims (1)
1. processing method that strengthens low temperature ham matter structure, it is characterized in that in the raw meat adding accounting for raw meat weight 1-2.8% by compoundly increasing crisp phosphate, compoundly increasing crisp albumen and compoundly increase the mixture that crisp colloid is formed, three kinds of components of this mixture weight portion ratio each other is 3: 20: 5; Describedly compoundly increase crisp phosphate and mixed by sodium phosphate trimer, sodium pyrophosphate, calgon, magnesium chloride, potassium chloride, elaboration carragheen, its weight portion ratio is 45: 12: 40: 2: 0.5: 0.5; Describedly compoundly increase crisp albumen and mixed by soybean protein isolate, FSPC, chicken egg-white powder, TG enzyme, its weight portion ratio is 40: 30: 25: 5; Describedly compoundly increase crisp colloid and mixed by elaboration carragheen, konjaku powder, xanthans, melon bean gum and potassium chloride, its weight portion ratio is 50: 10: 20: 10: 10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101845199A CN101642259B (en) | 2009-08-28 | 2009-08-28 | Processing technology for enhancing texture of low-temperature hams |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101845199A CN101642259B (en) | 2009-08-28 | 2009-08-28 | Processing technology for enhancing texture of low-temperature hams |
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| Publication Number | Publication Date |
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| CN101642259A CN101642259A (en) | 2010-02-10 |
| CN101642259B true CN101642259B (en) | 2011-11-02 |
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| CN2009101845199A Active CN101642259B (en) | 2009-08-28 | 2009-08-28 | Processing technology for enhancing texture of low-temperature hams |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273643B (en) * | 2011-08-31 | 2012-12-12 | 南京农业大学 | Composite pickling agent |
| CN103315313A (en) * | 2013-06-07 | 2013-09-25 | 南京宝迪农业科技有限公司 | Food additive for increasing sausage product crispiness |
| CN103932213B (en) * | 2014-04-23 | 2016-03-23 | 天津市永旺食品有限公司 | A kind of without starch ham |
| CN105029140A (en) * | 2015-07-10 | 2015-11-11 | 南京晓庄学院 | Food composite crispness increase agent and application thereof |
| CN112998212A (en) * | 2020-12-02 | 2021-06-22 | 连云港西都食品配料有限公司 | Composite food additive |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076341A (en) * | 1993-03-05 | 1993-09-22 | 石家庄市食品四厂 | A kind of ham and method for producing through high temperature sterilization |
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN101161120A (en) * | 2007-10-23 | 2008-04-16 | 山东新嘉华实业集团有限公司 | A re-compounded soybean protein concentrate |
-
2009
- 2009-08-28 CN CN2009101845199A patent/CN101642259B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076341A (en) * | 1993-03-05 | 1993-09-22 | 石家庄市食品四厂 | A kind of ham and method for producing through high temperature sterilization |
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN101161120A (en) * | 2007-10-23 | 2008-04-16 | 山东新嘉华实业集团有限公司 | A re-compounded soybean protein concentrate |
Non-Patent Citations (3)
| Title |
|---|
| 周明超.三种磷酸盐对西式蒸煮火腿质构影响研究.《中国优秀硕士学位论文全文数据库》.2007,(第6期),全文. * |
| 徐晓余等.谷氨酰胺转胺酶的功能特性及在肉制品中的应用.《肉类工业》.2008,(第12期),46-47. * |
| 殷露琴等.火腿肠质构影响因素.《肉制品加工与设备》.2007,(第6期),13-15. * |
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Inventor after: Li Xinfu Inventor after: Xu Baocai Inventor after: Li Cong Inventor after: Zhou Hui Inventor after: Li Shibao Inventor after: Li Chao Inventor before: Min Chengjun Inventor before: Xu Baocai Inventor before: Zhou Hui Inventor before: Jiang Hongbo Inventor before: Hu Xiangli |
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Effective date of registration: 20190402 Address after: 211806 No. 19 Zifeng Road, Pukou Economic Development Zone, Nanjing City, Jiangsu Province Co-patentee after: Jiangsu Yurun Meat Industry Group Co., Ltd. Patentee after: Jiangsu Yunrun Meat Ware Co., Ltd. Co-patentee after: Yurun Food Co., Ltd., Naijing Address before: Yurun road in Jianye District of Nanjing City, Jiangsu Province, No. 17 210041 Patentee before: Yurun Food Co., Ltd., Naijing |
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