Ham processing method

A processing method and ham technology, applied in the field of ham processing technology, can solve the problems of ham harmful chemical residues, reducing salt content, insufficient curing, etc., and achieve the effects of reducing spoilage rate, improving taste, and improving internal quality

Inactive Publication Date: 2011-04-27
YUNNAN CHUXIONG YISHAN INDAL & TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention is to reduce the content of nitrite in ham and reduce the content of table salt by formulating seasoning formula that is beneficial to the breeding of beneficial microorganisms and adopting a process that is beneficial to the growth of beneficial microorganisms, so as to solve the problem of residues of harmful chemical substances in ham and poor aging To provide a ham processing method that has simple procedures, is not restricted by altitude and region, is not easily infected with fly maggots, has more beneficial microorganisms, and has good color, aroma and taste of ham

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A ham processing method, the main processing steps are:

[0019] (1) Quick cooling: Choose high-quality fresh pork legs and place them in a cold room for 1 hour for rapid cooling at 4°C;

[0020] (2) Squeezing blood discharge: Take out cold pork leg and use rotary kneading method to remove congestion of pig leg, and 200kg mechanical squeezing method is used to discharge congestion, and the squeezing time is 4 days;

[0021] (3) Washing and spraying wine: The squeezed pork leg is cleaned with 3% light salt water on the surface of the pork leg, and then dried for 20 minutes, and 2% of the weight of the pork leg is sprayed evenly on the pork leg with 60-degree liquor. surface;

[0022] (4) Kneading the top ingredient: Kneading the pork leg in two steps:

[0023] The first step: Osmotic flavour and flavour condiment formula: 75% salt, 10% brown sugar powder, 15% honey; Osmotic flavour condiment accounts for 6% of the weight of the pig leg; use a mixture of salt, brown sugar powder a...

Embodiment 2

[0028] A ham processing method, the main processing steps are:

[0029] (1) Quick cooling: Choose high-quality fresh pork legs, and place them in a cold room for 1.5 hours for rapid cooling at 1°C;

[0030] (2) Squeezing blood discharge: Take out cold pig legs and use rotary kneading method to remove congestion of pig legs, and discharge congestion using 450kg mechanical squeezing method, and the squeezing time is 3 days;

[0031] (3) Cleaning and spraying wine: The squeezed pork leg is cleaned with 2% light salt water on the surface of the pork leg, and then dried for 15 minutes, and 3% of the weight of the pork leg is evenly sprayed with liquor above 55 degrees. Leg surface

[0032] (4) Kneading the top ingredient: Kneading the pork leg in two steps:

[0033] The first step: Osmotic flavour and flavour condiment formula is: salt 78%, brown sugar powder 12%, honey 10%; Osmotic flavour condiment accounts for 5% of the weight of the pig leg; use a mixture of salt, brown sugar powder and...

Embodiment 3

[0038] A ham processing method, the main processing steps are:

[0039] (1) Quick cooling: Choose high-quality fresh pork legs and place them in a cold room for one hour for rapid cooling at 6°C;

[0040] (2) Squeeze blood discharge: take out cold pork leg and use rotary kneading method to remove congestion of pig leg, and 300kg mechanical squeeze method to discharge congestion, and the squeezing time is 3 days;

[0041] (3) Washing and spraying wine: The squeezed pork leg is cleaned with 1% light salt water on the surface of the pork leg, and then dried for 18 minutes, and 3.5% of the weight of the pork leg is evenly sprayed with liquor over 55 degrees. Leg surface

[0042] (4) Kneading the top ingredient: Kneading the pork leg in two steps:

[0043] The first step: Osmotic flavor and flavor condiment formula: salt 80%, brown sugar powder 10%, honey 10%; Osmotic flavor ingredients account for 6% of the weight of the pig leg; use a mixture of salt, brown sugar powder and honey to treat...

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PUM

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Abstract

The invention provides a ham processing method, comprising the steps of rapid cooling, extruding for blood removal, washing and white wine spraying, condiment applying and kneading, fumigating and hanging for curing. By the method, the ham is free from elevation and region limitations, has less possibility of being infected by maggots, has more beneficial microorganisms breeding inside and has terrific color, aroma and taste.

Description

Technical field [0001] Benmingfa belongs to the technical field of ham processing technology. Background technique [0002] In the traditional and existing ham processing technology, there is usually no requirement on whether the ham is fresh pork leg, so it is difficult to control the diseased and contaminated pork leg into the processing link. The salt used in the traditional ham processing technology They are all pure table salt. Some processing plants often add sodium nitrate in order to prevent meat from spoiling. The disadvantages of this kind of salt are: first, it cannot promote the growth of beneficial microorganisms, resulting in poor color and flavor of ham; second, it causes harmful chemicals Exceeding the standard is not good for human health. Moreover, without the technical requirements of cooling and removing blood congestion, the pig legs cannot lose the activity of enzymes in the pig legs, which is not conducive to the penetration of salt and the breeding of ben...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/29A23L13/10A23L33/00
Inventor 巩陆军
Owner YUNNAN CHUXIONG YISHAN INDAL & TRADING
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