I. Processing technology of square ham
1. Process flow Raw material selection → bone removal and trimming → brine injection → marinating and rolling → filling and molding → steaming → cooling → packaging and storage
2. Key points of operation
(1) Raw material selection Use pig hind legs and deacidify at 2-5℃ for 24h. Do not use leg meat from breeding pigs, yellow fat pigs, twice frozen meat and poor quality (such as PSE meat and DFD meat).
(2) After bone removal, trimming, skin removal and fat removal, trim tendons, blood spots, cartilage and bone coat. Avoid damaging muscles during deboning. To increase flavor, retain 10%-15% of fat. The temperature of the entire operation process should not exceed 10℃.
(3) Brine injection Brine preparation: 10kg mixed powder, 8kg salt, 1.8kg sugar, 100kg water. First add the mixed powder into 5℃ water and stir well to dissolve, then add salt and sugar to dissolve. Add appropriate amount of seasoning if necessary. The prepared pickling liquid is kept at 5°C, with a concentration of 16 degrees Baume and a pH of 7-8. The main components of the mixed powder are Prague pink salt, sodium nitrite, phosphate, ascorbic acid and emulsifier. Brine injection: Use a brine injection machine to inject, and the brine injection volume is 20%. The injection volume can be controlled by weighing the meat weight before and after injection.
(4) Marination and rolling kneading Intermittent marination and rolling kneading, rolling and kneading for 20 minutes per hour, forward rotation for 10 minutes, reverse rotation for 10 minutes, stop for 40 minutes, marinate for 24-36 hours, add appropriate amount of starch and monosodium glutamate before the end of marinating, and then roll and knead for 30 minutes. The temperature of the marinating room is controlled at 2-3°C, and the meat temperature is 3-5°C.
(5) Filling and molding The temperature of the filling room is controlled at 10-12°C. When filling, wrap the fat outside to prevent affecting the quality of the finished product.
(6) The cooking water temperature is controlled at 75-78℃, and the center temperature is maintained at 68℃ for 30 minutes. The general cooking time is 1h/kg.
(7) Cooling The product is placed in the cooling pool together with the cooking basket, and cooled to room temperature by circulating water. Then it is cooled in a 2℃ cooling room to a center temperature of 4-6℃. It can be demoulded, packaged, and stored in a 0-4℃ cold storage.
3. Product quality control The product is firm, elastic, easy to slice, non-porous, slightly reddish in color, delicious, and tender in taste.
2. Processing technology of braised sausages
my country has a history of food culture for thousands of years. Different regions have accumulated unique flavors. At present, many distinctive traditional meat products are gradually being industrialized. Chinese braised products are soaked in old brine, each with its own characteristics. Most of them have a strong aftertaste, which is more in line with my country's traditional taste. This process combines Chinese flavor with sausages, uses old brine instead of ice water to dissolve auxiliary materials, and uses old brine to replace the steaming process after filling, which not only realizes large-scale production, but also maintains the unique flavor close to traditional braised meat products.
1. Materials and equipment
(1) Raw pork.
(2) Auxiliary spices: star anise, cinnamon, pepper, galangal, bay leaf, clove, angelica, grass fruit, onion, ginger. Seasoning: salt, sugar, monosodium glutamate, cooking wine, dark soy sauce. Others: corn starch, protein isolate, carrageenan, nitrite, red yeast rice, complex phosphate.
(3) Main equipment: sandwich pot, operating table,
Meat Grinder, mixer, sausage stuffer, smoker, vacuum packaging machine.
2. Process flow and key points
(1) Process flow: Preparation of old broth - ingredients: raw materials → thawing → minced meat → (preparation of old broth → ingredients) stirring → enema → cooking → drying → cooling → vacuum packaging → sterilization and storage
(2) Key points
① Raw material selection: fresh or frozen meat should be free of broken bones, injured meat, blood stasis, lymph nodes, abscesses, etc. The raw meat should come from non-epidemic areas, be quarantined before slaughter and inspected after slaughter, meet the food standards and have a quarantine certificate. Frozen meat is well frozen and stored for less than half a year; fresh meat is pre-cooled and deacidified, and the meat is fresh, free of impurities and pollution.
② Thawing: Common thawing methods for meat products include water thawing and air thawing. When thawing in water, first rinse the thawing pool with clean water; put an appropriate amount of water in the pool, remove the outer packaging of the meat and put it in the pool, and the meat should be completely immersed in the water; the removed packaging should be cleared out of the work site in time; adjust the water intake and discharge volume according to the season, so that the water temperature in the thawing pool is controlled at about 10℃, and the meat can be cut and trimmed when it is thawed until there are slight ice crystals inside the meat. The storage time of thawed raw materials generally cannot exceed 5h (depending on the climate and season), and they should be cut and trimmed at any time. When thawing naturally, pay attention to controlling the ambient temperature at 15~18℃, maintain high humidity and good hygiene, and stop thawing when the core temperature of the meat reaches -4~0℃, and the time is controlled at 20~24h. Take air natural thawing, which takes longer than other thawing methods, but the amount of juice flowing out is small, and the meat color and taste do not change significantly. Then wash it with tap water, remove fat, and trim the tendons, lymph, fascia and cartilage.
③ Minced meat: Divide the thawed 2# or 4# meat into pieces of appropriate size, and mince the meat with an 8mm perforated plate; mince the 3:7 meat with a 3mm perforated plate, and control the ambient temperature below 12°C.
④ Stirring and marinating: Accurately weigh the required auxiliary materials according to the formula, filter the old marinade and refrigerate for later use. First, pour the prepared meat into the blender and stir for 20 minutes to fully extract the salt-soluble protein in the meat, then add salt, sugar, monosodium glutamate, spices, cooking wine and other auxiliary materials and half of the brine in order, and stir them into a sticky meat filling. Finally, add corn starch and the remaining brine, stir them evenly, and stir until they become sticky and shiny. During the entire stirring process, the temperature of the meat filling should always be controlled below 10°C. The stirred fillings are sent to the 0~4°C marinating room for marination for 24 hours.
⑤ Filling: Prepare the required filling materials and make preparations before filling. Select 38~40mm pig casings for filling, twist according to product requirements, swing the rod, put on the shelf, and pay attention to the uniform placement of the product; the semi-finished product shall not stay in the filling process for more than 1h. Prepare the required filling materials and make preparations before filling. Select 38~40mm pig casings for filling, twist according to product requirements, swing the rod, put on the shelf, and pay attention to the uniform placement of the product; the semi-finished product shall not stay in the filling process for more than 1h.
⑥ Cooking Add water to the pot, add tube bones and chicken bones to make white soup, remove bones and residues after completely cooking, add spices and boil for 2h, and finally add salt, sugar, MSG and other seasonings to boil the old brine. First bake at 55℃ for 20min until the surface of the intestine is dry, then control the brine temperature to 70~85℃ for 120min and it can be served.
⑦ Dry and cool after the pot is baked at 55℃ for 30min, and cool to room temperature in a ventilated place. When the product temperature is close to room temperature, it should be immediately put into the pre-cooling room for pre-cooling. The air in the pre-cooling room needs to be forcedly cooled by a clean air machine. The pre-cooling temperature is required to be 0~4℃, and the sausage center temperature should be cooled to below 10℃.
⑧ Packaging, sterilization, and storage After the heat dissipation of the product reaches the requirements, it is vacuum packed and sterilized at 90+2℃ for 45min; after cooling, it is labeled and stored in a 0~4℃ warehouse for refrigeration.
Attachment:
1. Marinade formula: star anise 10g, grass fruit 15g, three nai 15g, fennel 5g, licorice 15g, pepper 15g, tangerine peel 15g, cinnamon 20g, dried chili 30g, cloves 2g, monk fruit 10g, grass fruit 20g, salt 200g, crystal sugar 450g, soy sauce 200g, cooking wine chicken essence 100g, water 10kg.
2. Sausage formula 2# or 4# meat 2kg, 3:7 meat 500g, salt 45g, sugar 60g, MSG 10g, five-spice powder 10g, garlic powder 2g, white pepper powder 2g, chili powder 5g, meat and fruit powder 2g, protein isolate 50g, modified starch 100g, carrageenan 12g, complex phosphate 8g, sodium isoascorbate 5g, red yeast rice 0.4g, sodium nitrite 0.1g, cooking wine 20g, marinade 800g, soy sauce 50g.
3. Brine preservation Brine is best boiled and cooled on the same day before use. The unused brine should be sent to the cold storage for storage in time after sufficient cooling, and the brine must be protected with a protective cover. Note that the brine cannot be stored for too long. Brine stored within 3 days can be used directly. Brine that has been stored for more than 3 days must be boiled again and is strictly prohibited from being used directly.
4. Sausages contain a certain amount of protein and starch, which will absorb water and swell during the stewing process and easily break. Therefore, animal casings that are slightly thicker than ordinary casings must be selected for filling. At the same time, the temperature must be kept relatively constant during the stewing process, controlled at 70-85℃. In order to increase the base flavor of stewed sausages, you can moderately choose to add high-end bone paste products with meat flavor to the marinade.
5. Salt and color Since the marinade contains a certain amount of salt, this part of salt must be taken into account when designing the formula, and the salt in the marinade must be subtracted during the salting process. In order to make the color of the stewed sausage more natural, you can use yellow gardenia, turmeric, red pepper, etc., which are both spices and natural pigments, for coloring during the stewing process.
Helper Machinery Group Co., Ltd.
