Recipe, Processing and Operation Points of Smoking Ham

Recipe, Processing and Operation Points of Smoking Ham

Short Description:

Smoked sausage is made by superior quality pork hind leg muscle after injection, tender, rolling, smoking and other techniques process. The product uses cellulose casing. The appearance has the tempting smoky color, full meat aroma and rich flavors from pure fruit wood smoking.

 


  • Port: Qingdao Port, China
  • Payment Terms: L/C,T/T
  • Product Detail

    Product Tags

    Smoked sausage is made by superior quality pork hind leg muscle after injection, tender, rolling, smoking and other techniques process. The product uses cellulose casing. The appearance has the tempting smoky color, full meat aroma and rich flavors from pure fruit wood smoking.

    1.Smoking Sausage Processing

    Superior quality pork →pickling →tumbling→ sausage stuffing → cooking→smoking→cooling→final smoking ham

    2.Smoking Sausage Recipe

    Lean meat 50kg
    Salt 1.1kg
    Phosphorous salts 0.15kg
    Monosodium glutamate (MSG) 0.1kg
    Emulsifier 1kg
    Pepper 30g
    Nutmeg 15g
    Sodium erythorbate 25g
    Cinnamon Powder 10g
    Sodium nitrite 5g


    3.Operate points

    3.1 Raw Material

    Superior quality pork hind leg muscle is the best option. Fat meat, tendon, tender bone and cartilage should be removed. It is better to be of 3-4℃ core temperature with cooling and a 5.8-6.2 PH value.

    3.2 Pickling

    Pickle injector machine will inject the mixing auxiliary materials which use fresh water to dissolve and filter into pork, and then it is slated for 12-16 hours in cold storage of 4℃.

    3.3 Tumbling

       The pickled meat will be tenderization and tumbled for 2-3 hours under a temperature not less than 8℃.

    3.4 Sausage filling

       Sausage stuffer will filled into cellulose casing by means of Vacuum and pneumatic sausage stuffing machine with clipper.

    3.5 Cooking

       Cooking process will take around 1 to 2 hours under 75-80℃ to ensure the central temperature at 68℃

    3.6 Smoking

    Ham will be smoked in a smoker oven for 30-60min at 50℃, pure fruit wood chips would be as the smoking material for an outdoor smoking generator. Final results is smoked ham apparent surface has apparent surface with special smoked flavor.

    3.7  Cooling

    Cooling process is suggested in fresh water which the temperature is 10-12℃ for about 4 hours till the central temperature of ham is around 27 ℃, and then sent to cold storage of 2-4℃ for 12 hours. It is packed with biaxial oriented film as final products upon the ham temperature is cooled down to 1-2℃.

     

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