Formed ham includes salted ham, smoked ham and minced ham. Molded ham can be made into products with various flavors according to market demand. The products are tender and juicy, delicious in taste, high in yield, suitable for mechanized continuous production, standardized in products and convenient to eat. In recent years, they are very popular in the meat market at home and abroad.
01 Processing technology of salted ham
1. the process flow
Selection of raw materials → saline injection → curing and rolling → filling and molding → cooking → shaping and cooling → demoulding and packaging → storage.
2. the choice of formula
Based on 10kg of pork hind leg meat, the formula of pickling solution is: 500g of refined salt, 5kg of water, 1.5g of nitrite, 300g of monosodium glutamate, 300g of sugar, 10g of white pepper, 30g of compound phosphate, 5g of ginger powder, 3g of soda and 5g of nutmeg powder, which are dissolved, evenly mixed and filtered, and cooled to 2-3℃ for later use. Other ingredients: 0.5-0.8kg of starch and 50g of monosodium glutamate.
3. Key points of operation
(1) Selection of raw materials
Choose qualified pig hind leg meat or the longest muscle of back as raw material, trim all visible fat, connective tissue, blood vessels, lymph, tendons, etc. from the meat, then cut it into pieces with a thickness of not more than 10cm and a weight of about 300g, remove the skin and fat, and then remove the bones.
(2) saline injection
The prepared pickling solution is injected into the muscle by a saline injection machine according to 20% of the meat weight, so that the pickled leaves can penetrate into the muscle evenly.
(3) curing and rolling
The injected meat pieces are put into a vacuum tumbling machine, and the tumbling process is the pickling process. The meat temperature is controlled at 3-5℃ after tumbling for 20min per hour, 10min for forward rotation, 10min for reverse rotation, 40min for stopping, and 24-36h for pickling.
(4) filling and molding
Use stainless steel molds with different specifications, fill them with meat materials with corresponding specifications, and press them to form. The filling time and temperature should be controlled at 10-12℃, and the filling amount in each mold should be reserved during filling, so that it can be filled during weighing and inspection. When filling, wrap the fat outside to avoid affecting the quality of the finished product.
(5) cooking
The molds are stacked in layers and crossed in a flat-bottomed cooking pot, and clean water is put in, so that the water level is slightly higher than the top of the mold. After the water temperature is heated to 78-80℃, keep this temperature for about 3 hours until the product center temperature reaches 68℃. Heating time generally depends on cooking temperature and product quantity. Generally, cooking is 1h/kg.
(6) shaping and cooling
The purpose of shaping is to adjust the position of the gland of the mold to prevent the product from being weird in shape and affecting the appearance, and at the same time, add a little pressure to make the internal structure of the product more compact.
(7) demoulding and packaging
After shaping, the ham will be sent to the cold storage at 2-5℃ for continuous cooling for 12-15h, and then it can be demoulded and packaged until the central temperature of the product is balanced with the storage temperature, and then it will be refrigerated at 0-4℃.
4. Precautions
(1) Meat with pH of 5.8-6.2 is generally used as raw material to produce salted ham, while PSE meat and DFD meat cannot be used as raw materials for ham processing.
(2) Ensure sufficient rolling time. Ensure that the rolling temperature is 2-4℃, and add frozen water or ice cubes to cool down. The vacuum degree is 60-90kPa.
(3) Mold filling is compact without bubbles. According to the size of the mold, the sterilization time and temperature are controlled to ensure that the meat center temperature is 68℃.
02 Processing of smoked ham
Smoked ham is refined from high-quality pig hind leg meat by injection, tenderization, rolling and smoking. The product is packed with cellulose casing, which has attractive smoky appearance, good color rendering of cut surface, full and pure meat flavor and strong smoky flavor of fruit and wood.
1. the process flow
Selection of raw materials → curing (saline injection) → rolling → enema → cooking → smoking → cooling → finished product.
2. the choice of formula
50kg lean meat, 1.1kg salt, 0.15kg phosphate, 0.1kg monosodium glutamate, 1kg mixed emulsifier, 30g pepper, 15g nutmeg powder, 25g sodium erythorbate, 10g cinnamon powder and 5g sodium nitrite.
3. Key points of operation
(1) Selection of raw materials
Choosing the right raw meat is the decisive factor to produce high-quality ham. Generally, the hind leg meat of pigs should be bright in color, and the fat, tendons, tender bones and soft tissues should be removed as much as possible. Raw meat should be fully cooled, with a pH of 5.8-6.2 and a central temperature of 3-4℃.
(2) curing
Dissolve all the auxiliary materials with clear water, filter, inject the auxiliary material solution into the meat with a saline injection machine, and then send it to the cold storage at about 4℃ for pickling for 12-16h.
(3) Rolling and kneading
The cured meat should be tenderized and rolled for 2-3h, and the rolling temperature should be below 8℃.
(4) enema
Pouring meat into cellulose casing with vacuum air pressure enema machine, and ligating and sealing.
(5) cooking
Boil at 75-80℃ for 1-2h, and when the central temperature reaches 68℃.
(6) Smoking
Smoked at 50℃ for 30-60min to make the outer surface of ham brown and smoky.
(7) cooling
The cooling process works well in water. The water temperature is required to be 10-12℃, the central temperature of the product is 27℃ after cooling for 4 hours, and then it is sent to a 2-4℃ cold storage room for cooling for 12 hours, and when the product temperature is reduced to 1-2℃, the finished product is obtained. Finally, packaging with biaxially stretched film.
4. Precautions
(1) It is necessary to destroy the tissue structure of meat as little as possible, and strive to keep the original structure of meat in a block shape, so that more injected saline can be retained in the muscle.
(2) The equipment used in ham production, such as curing containers, tumbling machines and molds, are often used repeatedly and alternately. If the dirt is not cleaned and disinfected in time after each use, a large number of microorganisms will accumulate and become one of the main pollution sources in ham production.
(3) Strictly control the curing and smoking process conditions to ensure the quality of products.
