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 ...

Examples

Embodiment 1

[0016] Embodiment 1: In this embodiment, the production of Jinhua ham is carried out in the production workshop. The workshop is equipped with temperature and humidity control equipment to strictly control the temperature and humidity of the production workshop, so that the products are produced according to the following procedures and process conditions:

[0017] 1) Salting process: the raw material legs are mechanically squeezed, the blood pressure is 0.2MPa; then salting is carried out, the salting temperature is 2°C, the relative humidity in the salting room is 81%, and the total amount of salt used is the raw material legs 5% of the weight, salting is divided into two times during salting, and the salting time is 14 days; before the second salting, the raw material legs are mechanically tumbled once with a pressure of 0.2MPa;

[0018] 2) Pre-salting process: the pre-salting temperature is 2.5°C, the relative humidity in the pre-salting room is 75%, and the pre-salting tim...

Embodiment 2

[0024] Embodiment 2: In the present embodiment, the step of producing Jinhua ham is identical with embodiment 1, but the processing condition during production is as follows:

[0025] 1) In the salting process: when the raw material legs are mechanically squeezed, the blood pressure is 0.4MPa; the salting temperature is 4°C, the relative humidity in the salting room is 95%, and the total salt amount is 6.3% of the weight of the raw material legs , use 0.4MPa pressure before adding salt for the second time, mechanically tumble and knead the raw material legs once;

[0026] 2) Pre-salting process: the pre-salting temperature is 4°C, the relative humidity in the pre-salting room is 79%, and the pre-salting time is 11 days;

[0027] 3) Pickling process: the pickling temperature is 4°C, the relative humidity in the pickling room is 79%, and the pickling time is 25 days;

[0028] 4) Leg washing process: use high-pressure water washing with a pressure of 60 kg, the temperature is 45...

Embodiment 3

[0032] Embodiment 3: In the present embodiment, the step of producing Jinhua ham is also identical with embodiment 1, and its production process condition is as follows:

[0033] 1) In the salting process: when the raw material leg is mechanically squeezed, the blood pressure is 0.3MPa; the salting temperature is 3°C, the relative humidity in the salting room is 85%, and the total salt amount is 6% of the weight of the raw material leg , use 0.3MPa pressure before adding salt for the second time, mechanically tumble the raw material legs once;

[0034] 2) Pre-salting process: the pre-salting temperature is 3°C, the relative humidity in the pre-salting room is 81%, and the pre-salting time is 12 days;

[0035] 3) Pickling process: the pickling temperature is 3°C, the relative humidity in the pickling room is 71%, and the pickling time is 26 days;

[0036] 4) Leg washing process: use high-pressure water washing with a pressure of 60 kg, the temperature is 42°C, and the leg wash...

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 ...

Examples

Embodiment 1

[0016] Embodiment 1: In this embodiment, the production of Jinhua ham is carried out in the production workshop. The workshop is equipped with temperature and humidity control equipment to strictly control the temperature and humidity of the production workshop, so that the products are produced according to the following procedures and process conditions:

[0017] 1) Salting process: the raw material legs are mechanically squeezed, the blood pressure is 0.2MPa; then salting is carried out, the salting temperature is 2°C, the relative humidity in the salting room is 81%, and the total amount of salt used is the raw material legs 5% of the weight, salting is divided into two times during salting, and the salting time is 14 days; before the second salting, the raw material legs are mechanically tumbled once with a pressure of 0.2MPa;

[0018] 2) Pre-salting process: the pre-salting temperature is 2.5°C, the relative humidity in the pre-salting room is 75%, and the pre-salting tim...

Embodiment 2

[0024] Embodiment 2: In the present embodiment, the step of producing Jinhua ham is identical with embodiment 1, but the processing condition during production is as follows:

[0025] 1) In the salting process: when the raw material legs are mechanically squeezed, the blood pressure is 0.4MPa; the salting temperature is 4°C, the relative humidity in the salting room is 95%, and the total salt amount is 6.3% of the weight of the raw material legs , use 0.4MPa pressure before adding salt for the second time, mechanically tumble and knead the raw material legs once;

[0026] 2) Pre-salting process: the pre-salting temperature is 4°C, the relative humidity in the pre-salting room is 79%, and the pre-salting time is 11 days;

[0027] 3) Pickling process: the pickling temperature is 4°C, the relative humidity in the pickling room is 79%, and the pickling time is 25 days;

[0028] 4) Leg washing process: use high-pressure water washing with a pressure of 60 kg, the temperature is 45...

Embodiment 3

[0032] Embodiment 3: In the present embodiment, the step of producing Jinhua ham is also identical with embodiment 1, and its production process condition is as follows:

[0033] 1) In the salting process: when the raw material leg is mechanically squeezed, the blood pressure is 0.3MPa; the salting temperature is 3°C, the relative humidity in the salting room is 85%, and the total salt amount is 6% of the weight of the raw material leg , use 0.3MPa pressure before adding salt for the second time, mechanically tumble the raw material legs once;

[0034] 2) Pre-salting process: the pre-salting temperature is 3°C, the relative humidity in the pre-salting room is 81%, and the pre-salting time is 12 days;

[0035] 3) Pickling process: the pickling temperature is 3°C, the relative humidity in the pickling room is 71%, and the pickling time is 26 days;

[0036] 4) Leg washing process: use high-pressure water washing with a pressure of 60 kg, the temperature is 42°C, and the leg wash...