Fermented pork ham

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...

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.