Method for producing high quality Jinhua ham

Abstract

The invention discloses a method for manufacturing high-grade kinghua hams, which is processed in a manufacturing shop which is provided with a temperature and moisture control device which leads products to be manufactured under the technological conditions of salination temperature of 2-4DEG C, percentage humidity of 81-95%, pre-salting temperature of 2.5-4 DEG C, percentage humidity of 75-79% or 81-90%, salting temperature of 2.5-4 DEG C, percentage humidity of 71-79%, air-dry temperature of 16-26DEG C, percentage humidity of 66-85%, and further the products are finished by triple-fired maturing. The manufacturing method is promoted to a hermitical manufacturing style from the original open style manufacturing method which completely depends on climate and environment, which improves the sanitary condition of the ham production greatly, thereby the quality of the products are ensured. The invention further has the advantages of short manufacturing period of the products, and high production rate, and the traditional flavor can be maintained.

Description

technical field [0001] The invention relates to a production method of Jinhua ham. Background technique [0002] Jinhua ham originated in Jinhua, Zhejiang Province, China. It is the crystallization of the experience and wisdom of the Chinese working people. It is one of the most famous traditional meat products in China. The earliest legend can be traced back to the Tang Dynasty, more than 880 years ago. It is famous all over the world for its aroma, taste and shape. As early as 1915, it won the gold medal at the Panama International Commodities Fair. It is also the ancestor of the world-famous dry-cured ham——Palma ham. [0003] Jinhua ham is the essence of traditional Chinese cured meat products. With the development of the economy and the improvement of people's living standards, the demand for ham is increasing year by year, and the disadvantages of the traditional production method using the right time and place are also exposed. The production cycle of the traditional ...

AI Technical Summary

Problems solved by technology

The production cycle of the traditional craft is one year, and the production area and production capital occupied by the products produced per unit are very large, which is not conducive to the manufacturers to improve production efficiency; the products need to be concentrated in winter for pickling, resulting in tight supply of raw materials and rising prices during this period; The traditional production method is completely dependent on the natural climate. If the climate is abnormal, it will make it difficult to control the quality of the product

For example: in the "warm winter" in the raw material acquisition or pickling stage, spoilage and deterioration are easy to occur; in long-term cloudy and rainy weather, the leg surface will become mushy, the water will not be released, resulting in deterioration of the leg meat, etc.; the traditional process of fermentation Due to the influence of external weather, when the temperature is high or low, the humidity will change with the temperature

These will seriously affect the processing safety of Jinhua ham and the flavor of the product, and cause the instability of ham quality

[0004] In recent years, some researchers have also carried out some explorations on the modern production process of Jinhua ham, and adopted a new production process to shorten the production cycle to 4-5 months. However, due to insufficient dehydration in this production method, the product’s Insufficient aroma and not resistant to storage