Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented pork ham

A technology for pork and ham, applied in application, food preparation, food science and other directions, can solve the problems of high cost, long fermentation time and maturation time, large loss, etc., and achieve the effects of low cost, strong fermentation flavor and high yield

Inactive Publication Date: 2009-04-22
JILIN AGRICULTURAL UNIV
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing process for making pork ham takes a long time to ferment and mature, and it takes several months. It also needs a hygienic place for fermentation and maturation, which leads to great loss and high cost.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Marinade Ingredients:

[0052] Pork 100 Salt 2 Sodium Nitrite 0.01

[0053] Sodium Ascorbate 0.1 Pepper 0.1 Nutmeg 0.1

[0054] Inoculation injection ingredients:

[0055] Water 100 Salt 0.85

[0056] Pediococcus pentosaceus and Lactobacillus sake 0.5

[0057] Among them, Pediococcus pentosaceus:Lactobacillus sake 10:1, strain concentration 5×10 7 cfu / ml.

[0058] The preparation method is the same as above, wherein Pediococcus pentosaceae: the strain concentration of Lactobacillus sake is 5×10 7 cfu / ml.

Embodiment 2

[0060] Marinade Ingredients:

[0061] Pork 100 Salt 2 Sodium Nitrite 0.01

[0062] Sodium Ascorbate 0.1 Pepper 0.1 Nutmeg 0.1

[0063] Inoculation injection ingredients:

[0064] Water 100 Salt 0.87

[0065] Pediococcus pentosaceus and Lactobacillus sake1

[0066] Among them, Pediococcus pentosaceus: Lactobacillus sake 5:5, strain concentration 10 8 cfu / ml.

[0067] The preparation method is the same as above, wherein Pediococcus pentosaceae: the strain concentration of Lactobacillus sake is 10 8 cfu / ml.

Embodiment 3

[0069] Marinade Ingredients:

[0070] Pork 100 Salt 2 Sodium Nitrite 0.01

[0071] Sodium Ascorbate 0.1 Pepper 0.1 Nutmeg 0.1

[0072] Inoculation injection ingredients:

[0073] Water 100 Salt 0.9

[0074] Pediococcus pentosaceus and Lactobacillus sake 10

[0075] Among them, Pediococcus pentosaceus: Lactobacillus sake 1:10, strain concentration 10 9 cfu / ml.

[0076] The preparation method is the same as above, wherein Pediococcus pentosaceae: the strain concentration of Lactobacillus sake is 10 9 cfu / ml.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a fermented pork ham, which belongs to the field of food. The aim of the invention is to provide the fermented pork ham produced through a new producing formulation and a new process. The compositions of raw materials for active components for producing the fermented pork ham in weight portion are as follows: salting ingredients comprises pork, edible salt, sodium nitrate, sodium ascorbate, ground pepper, and nutmeg powder; and inoculation injection ingredients comprises water, the edible salt, pediococcus pentosaceus, and lactobacillus sake. The fermented pork ham has broad range of selected materials and is acceptable in forms of joint or small piece. The producing method adopts an injection inoculation and rolling dispersion technology so that bacterial strains can be quickly dispersed in the pork evenly, the fermentation is even, and the fermentation speed is greatly improved.

Description

Technical field: [0001] The invention belongs to the field of food. Background technique: [0002] Pork is an indispensable meat food in people's daily life. There are many ways to eat it, such as smoking, sauce, steaming, roasting, stewing, etc., and some pork is made into ham products to increase its shelf life. However, the existing process of making pork ham takes a long time to mature and needs several months. It also needs a hygienic place for fermentation and maturation, which leads to a large loss and high cost. Invention content: [0003] The purpose of the present invention is to provide a kind of fermented pork ham that a kind of new preparation recipe and technology make. [0004] The present invention makes the raw material parts by weight of active ingredient and consists of: [0005] Marinade Ingredients: [0006] Pork 100 Salt 2~8 Sodium nitrite 0.01~0.015 [0007] Sodium ascorbate 0.1~0.5 Pepper powder 0.1~1 Nutmeg powder 0.1~1 [0008] Inoculation in...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 刘学军
Owner JILIN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com