Study on processing technology of western style rouble ham

2025,07,14

Western-style smoked ham is a typical low-temperature meat product. Lubu ham is a characteristic delicacy of Russia, which adopts the processing technology of Western-style smoked ham. After its introduction to China, it has gradually attracted the attention and favor of consumers. This paper studies the formula and processing technology of Lubu ham to provide technical references for its industrial production.
1. Materials and Methods
1.1 Materials and Instruments Fresh pork, compound water retention agent (food grade), acetylated distarch phosphate, sodium nitrite, refined salt, white sugar, monosodium glutamate, smoking oven, frozen Meat Grinder, vacuum sausage stuffing machine, Vacuum Tumbling Machine.
1.2 Experimental Methods
1.2.1 Basic Formula Based on the weight of the meat, the addition amounts of each raw and auxiliary material are as follows: compound water retention agent (pyrophosphate and tripolyphosphate) 0.4%, monosodium glutamate 0.6%, soy protein isolate 2%, acetylated distarch phosphate 6%, white sugar 1.0%, refined salt 2.0%, compound thickener 0.5%, sodium nitrite 0.05%.
1.2.2 Process Flow Raw meat → Pretreatment → Filling → Stuffer → Drying → Cooking → Drying → Smoking → Cooling → Finished Product Storage
1.2.3 Key Points of Operation
a) Pretreatment. Select fresh hind leg meat, remove tendons, blood clots, fat, etc., and trim it into pure lean meat. Cut 1/2 of the treated meat into 2 cm square pieces, and the remaining 1/2 into 0.8 cm square pieces.
b) Filling. Put the weighed ingredients and the pretreated meat into the tumbling machine and tumble for 4 hours, with a 10-minute break, 30 minutes each for forward and reverse rotation. Then, place it in a (0-4)℃ cold storage for 48 hours. After the curing is completed, add other auxiliary materials and continue tumbling for 30 minutes.
c) Stuffer. Put the tumbled meat filling into the vacuum sausage stuffing machine and stuff it with cellulose casings, with a stuffing volume of 220 cm³. Puncture holes for air release during stuffing.
d) Drying. Dry at 75℃ for 40 minutes until the color is uniform and the surface moisture of the casing is controlled at (30-40)%.
e) Cooking. Cook at 85℃ for 90 minutes.
f) Drying. Perform secondary drying at 85℃ for 15 minutes after cooking.
g) Smoking. Use wood chips as smoking material and smoke at 75℃ for (20-30) minutes. Keep a certain gap when hanging to avoid uneven color.
h) Finished Product Storage. Cool immediately after smoking and store in a (0-4)℃ cold storage.
1.2.4 Single Factor Experiment Six factors, including the addition amounts of compound water retention agent, acetylated distarch phosphate, white sugar, refined salt, compound thickener, and soy protein isolate, were selected for single factor experiments to study the effects of different addition amounts on the sensory quality of Lubu ham.
1.2.5 Orthogonal Experiment Based on the single factor experiments, four factors with significant effects on the quality of Lubu ham were selected for orthogonal experiments, including the addition amount of refined salt (A), the addition amount of compound water retention agent (B), the addition amount of acetylated distarch phosphate (C), and the addition amount of compound thickener (D).
2. Conclusion
Through single factor experiments and orthogonal experiments, the optimal formula for Lubu ham was determined as follows: refined salt addition amount 2.0%, compound water retention agent addition amount 0.3%, acetylated distarch phosphate addition amount 6%, and compound thickener addition amount 0.5%. The Lubu ham made according to this formula has a tight structure, elasticity, smooth appearance, moderate saltiness, delicious taste, and the unique flavor of smoked and cooked ham, with the best quality.

Author:

Mr. Peter Han

E-mail:

sales@ihelper.net

Phone/WhatsApp:

+86 18032799950