| 摘要 |
Chicken meat hams and/or hams contg. meat of higher fat content, as pork and beef hams are prepd. from fresh meat and cured in a mixt contg. condensed polyphosphate, nitrite salt mixt., ascorbic acid and sugar, while curing, meat is allowed to stand, is cut into pieces and placed in moulds. This is followed by heating and subsequent cooling. A curing system contains (all wt.%): 87-91 chicken meat, 11-13 curing mixt soln.. Meat soaks for 110-130 mins. in the soln., followed by a ''rest-period'' of 22-26 hrs. at 4-6 deg.C. Meat to cut into pieces and mixed well for 2-4 mins., placed in moulds, heated to 76-84 deg.C until the temp. of the core reaches 65-71 deg.C, in 105-135 mins. Meat is then cooled to a core temp. of 6-10 deg.C. 44-46 chicken thighs and 44-46 pork leg are employed, with a heat treatment period of 125-155 mins. or 44-46 chicken thighs are mixed with 44-46 boneless beef. |
