Cured Ham

Only available on StudyMode
  • Download(s) : 77
  • Published : February 28, 2013
Open Document
Text Preview
Title:

Production of Quick Cured Ham

Objectives:
General:
To preserve meat using chemical methods.
Specific:
1. to produce ham.
2. to compute the amount of chemicals preservation agents needed to preserve meat.
3. to learn food safety practices in handling meat and its preservation. Materials:
Meat Material:

Weight (gms.)

Pork pigue, boneless, skinless

1.0 kg

Ingredients

Household Measure

Weight (gms.)

Pumping Pickle Solution (1.0 kg. meat)
Refined Salt
Curing Salt
Refined Sugar
Phosphate
Vitamin C Powder
Hamspice
Isolate*
Chilled Water

1T
½t
1T
1T
¼t
1T
1T
½ cup

12.00
2.00
10.00
3.00
0.50
7.50
5.00
125.00

*Ingredient that minimizes shrinkage in ham and promotes better sliceability. Dry Cure Mixture (1.0 kg. meat)
Refined salt
Sugar
Phosphate
Vitamin C Powder

2½T
1½T
¼T
¼T

30.00
15.00
2.24
0.50

Cooking Ingredients:
Brown Sugar
Pineapple Juice
Anisado wine
Bay leaves
Clavo de comer
Cinnamon Powder
7-up or Sprite
Chilled Water

2-3 cups
1-2 cups
½ cup
1-2 pcs.
3-5 pcs.
1T
1 med. Bottle
2-3 cups

400 – 500.00
480.00
96.00

1.70
230.00

Equipment:
Please list down the equipment used during the experiment: basins, mixing bowls, weighing scales, etc.
2 mixing bowls
1 graduated cylinder
1 weighing scale
1 set measuring spoon
1 set measuring cup, dry ingredients
1 ladle

1 measuring cup, liquid ingredients
refrigerator/chiller
oven
big kettle for boiling
gas torch
1 stirrer

Procedure:
1. Select good quality raw material.
2. Prepare 50 salinity, pumping pickle and dry cure mixture. 3. Inject pumping pickle into the lean portion only 1 inch apart (1/2 cup pickle per kilo of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at room temperature for 8-10 hrs or refrigeratin temp for 2-7 day.s 7. Wash for 90 secs and tie with abaca twine, to form or shape, or put in ham net. 8. Cook with recommended ingredients for 2 ½ hours; at the middle of cooking time invert. (Simmering temperature is recommended.)

9. Cool. Remove abaca twine and caramelize w/ brown sugar.
10. Pack and store in freezer.
Guide questions for final report:
1. What is food preservation?
2. What are the ways of preserving meat?
3. In the preservation of meat using chemical methods/agents, enumerate the different types of chemical preservatives and describe their functions/mechanisms

4.
5.
6.
7.
8.
9.

in food preservation. (also use the MSDS for additional reference to answer this question)
What microorganisms are responsible for food spoilage, especially meat? What illnesses that can be derived from the spoiled foods, particularly meat? What food safety/health issues that might be associated with food preservatives. Can you suggest other methods of preserving meat that use natural preservatives? Draw the simple flow char using the basic procedure in this experiment. Write the main chemical reaction that is used in the production of the following: a. curing salt: sodium nitrite, sodium chloride

b. what are the other uses of sodium nitrite in industrial chemistry?

Business potential:
1. Draw the flow chart of the process if you are going to go into commercial production. Indicate the name/type of equipment that will be used in the commercial production of the pork ham.

tracking img