Method for manufacturing qijing ham

A technology of ham and production method, which is applied in the field of storage and processing of meat products, and can solve problems such as the failure of the production cycle, the influence of Qijing ham on the flavor, and low yield.

Inactive Publication Date: 2008-02-13
程玖瑛
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Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of over-saltness, mildew, spoilage, lon

Method used

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Embodiment Construction

[0005] 1. Production of Qijing ham under natural conditions

[0006] (1) Raw material selection and processing:

[0007] Every year in mid-November, the factory area located at an altitude of 500 meters starts production. The hind legs of domestic pigs naturally fed by Qijingshan are selected, with a single weight of about 8kg, cooled for 4 to 6 hours, deacidified, and then trimmed to remove fat and other attachments.

[0008] (2) Pickled:

[0009] Choose special green food salt with medium grain size, rub the salt one by one, and then put it in the cleaned glazed tank, layer the legs and salt, seal the tank after compacting. The total amount of salt is controlled within 15% (weight ratio). Invert the vat once every 10-15 days depending on the ambient temperature, and the pickling time should be controlled within 25-40 days depending on the ambient temperature. Generally, when the ambient temperature is high, the time is short; when the temperature is low, the time is exte...

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Abstract

A production method of a Qijing ham consists of six technical processes of treatment of raw materials, preserving, fumigation, dry, hoarding fermentation and after-treatment. The raw material is the hind leg of local pig with 8-10 month-life. The hind leg needs to be expelled acid for 4-6 hours, and be finished. The preserving salt should be selected medium sized to meet green food salt standard, food salt, and the dosage should be within 15 percent. The hind leg need to be fumigated 3-5 days, and the smoke producing materials are leaves, roots and branches of cypress which is endemic to Qijing Mountain, which can make the ham have a special Chinese-bacon flavor. The dry mainly adds extrusion setting, drying or artificial drying procedures; and the target of extrusion is to extrude superfluous fat to make the ham oily but not greasy, and have good taste. The ham gives a series of flavor reaction by controlling temperature and humidity of hoarding fermentation, and so the ham has special taste and texture.

Description

technical field [0001] The invention relates to a method for producing ham with local flavor by processing fresh pork leg meat, and belongs to the technical field of storage and processing of meat products. Background technique [0002] Qijing ham is a special product with local characteristics in Shitai County, Anhui Province. The main production area is located in the Qijing mountain area with an average altitude of more than 830 meters, which is comparable to Jinhua ham. Its meat is delicate and ruddy, rich in wax fragrance, fat but not greasy. At present, the production is mainly self-made by the people in mountainous areas. Not only the output is low, but also the quality is unstable. Comrade Jiuying, an employee of Qijingshan Food Co., Ltd., after years of research and exploration, on the basis of summarizing traditional processing experience and combining modern meat product storage and processing technology, invented a new technology for processing and producing Qij...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23B4/00A23L13/10
Inventor 程玖瑛
Owner 程玖瑛
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