| 摘要 |
The present invention relates to canned ham including salted and fermented shrimp and a manufacturing method thereof, in which the canned ham has the effects of increasing the preference, providing flavors, enhancing digestion, and reducing cholesterol by adding salted and fermented shrimp so as to maintain the taste and texture of non-preferred meat of pork such as legs. The manufacturing method of canned ham of the present invention comprises the followings: raw material meat is prepared by removing fascia and muscle, chopping into 3-5 mm and weighing; the chopped raw material meat and fat are input into a blender, and firstly mix with sub-ingredients such as bay salt, salary powder, phosphate, vitamin C, yeast extract, and salted and fermented shrimp for 8-10 minutes; ice and purified water at 1:1 ratio are added, and secondly mixed; carrageenan, isolated soybean protein, white sugar and the cochineal colorant are added, and thirdly mixed in a vacuum state for 10 minutes; the meat is cured in a curing room at 4°C or lower for 12-48 hours; the cured meat is filled in an empty tube having a square or cylindrical shape, and seamed; and the seamed canned ham is treated in a retort with heat at 115-117°C for 50-70 minutes to complete canned ham. |
