Lobster ham processing technology

April 23, 2019

Lobster, also known as freshwater crawfish, is a precious aquatic animal. It has delicious meat flavor, unique flavor, high protein content, low fat content, and most of the fat is composed of unsaturated fatty acids necessary for the human body and is easily digested by the human body. Absorption, especially rich in calcium, phosphorus and iron, is an animal food with a high nutritional value. Has become one of the sources of animal protein for humans. Some countries in Europe and the United States have long used crayfish as a delicacy. The development of lobster ham products can quickly meet the needs of consumers for low-fat high-protein nutritional foods. The market prospects are attractive. So far, no relevant reports and products have been published.
One, lobster ham recipe. 80kg lobster meat, 20kg lean meat, 2.5kg salt, 5.0kg starch, 3.0kg soy protein, 3.0kg sugar, 0.16kg MSG, 1.0kg sesame oil, 1.0kg fresh ginger juice, 100g Chinese zanthoxylum, nitrous acid Sodium 0.1 g, vitamin C 0.4 g, phosphate 5.0 g, ice water 30 kg.
Second, the operating point
1, raw material processing. Lobster: Large, freshwater crayfish are washed three times before going to the head, shelling, and going to the intestine glands. After that, the shrimp is taken (preserved shrimp), and the meat rate is generally about 20%. Pork lean meat removes tendons, fat, etc. at low temperatures (around 0Â°C).
2, minced. Shrimp meat is generally minced with a 1.5 cm diameter grinder. When the lean meat is minced, it can be coarsely twisted. The orifice plate is generally about 8 mm. The meat needs to be kept at 0-4Â°C to avoid excessive heating during the grinding. The coarsely-coarse meat particles are dried and marinated and evenly mixed in. About about % of mixed salt (mixed salt: mixed from sodium nitrite, VC, phosphate, and salt), marinated at 0-4Â°C for 20-24 hours.
3, mix. The marinated meat is put into a stirrer and mixed thoroughly, and then the minced shrimp is added to continue mixing. When mixing, add appropriate amount of ice water, starch and other fillers and seasonings to emulsify the meat. Mixing can not be too long, long-term picking mix affects the water holding capacity of the product.
4, enema, ligation. The broiled meat carcass was filled with a PVDC artificial casing through a self-filling ligating machine and knotted with lead wire.
5, sterilization. Put into a high-pressure water sterilization pot at 121Â°C for 30 minutes to sterilize.
6, cooling, packaging, finished products. After sterilization, use natural cooling for more than 10 hours.
Third, product quality indicators. The meat is compact, delicate, elastic, tough, with normal color and good taste. More than 60% moisture content, salt 1.5% -2.5%, fat â‰¤ 15%, lead â‰¤ 0.1 mg / kg, mercury â‰¤ 0.5 mg / kg, starch â‰¤ 3.5%. No pathogens and signs of corruption due to the action of microorganisms.
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