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

Processing method for cured ham

A processing method and pier technology, applied in food preparation, application, food science, etc., can solve the problems of short storage time and poor quality of bacon, so as to improve product quality, reduce curing time, reduce production cost and labor intensity effect

Inactive Publication Date: 2015-07-01
HUBEI PROVINCIAL SILE ANIMAL HUSBANDRY GROUP
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bacon made by traditional folk crafts has the problems of poor quality and short storage time due to the lack of good control of the temperature and time of curing and smoking

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

[0007] Embodiment A kind of processing method of pickled porridge, cut the porridge into pieces each weighing less than 10 catties; heat the special pickling salt to 100-120°C and stir-fry for 30-40 minutes, and in the last 3 minutes, put Pour the pepper seeds and star anise into the pot and mix well; the amount of pepper seeds and star anise is 0.1% of the special pickling salt; salt pickling on the pier: the pickling cycle is about 10 days, and the pickling temperature is controlled at 6-8°C Knead the pier and pile it with salt, the amount of salt is 1% of the weight of the pier; rub the pier with salt and pile it up the next day, the amount of salt is 2% of the weight of the pier; Knead and pile with salt, the amount of salt is 0.5% of the weight of the pouf; then it needs to be rubbed and stacked twice during the pickling time; kang system: the temperature of kang system is controlled at 48-50°C, the time is 48-52 hours, and then the temperature Lower to 46-48°C for 45-48 hour...

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 processing method for cured ham, which comprises the following steps of: a) preprocessing ham; b) preparing curing salt; c) salting and curing the ham; and d) processing on a kang. Compared with the prior art, the cured ham is a new cured meat product which is processed by combining the traditional processing technology with the modern technology on the basis of the traditional cured meat. The product is processed mainly by adopting advanced processing technologies such as low-temperature curing, multi-time salting, continuous processing on the kang under accurate temperature control, vacuum packaging and the like. The formula of the cured ham is also greatly improved on the basis of the formula of the original cured meat. Therefore, the curing time is further reduced, the product yield is increased, the production cost and the labor intensity are reduced, the product quality guarantee period is prolonged, the product quality is improved and the flavor of the original cured meat is reserved at the same time.

Description

technical field [0001] The invention relates to a processing method of bacon, in particular to a processing method of pickled poufs. Background technique [0002] my country is a big country with a history of more than 5,000 years of civilization. The long history has created many excellent food cultures, and the deep processing of meat products is one of them. Among the many meat products, bacon is a popular food, rich in protein, vitamins and minerals, and delicious. It has a long history in our country and a wide range of food, especially in the south. The reason why bacon has been popular among the people for a long time is that the food is convenient and safe to eat, unique in fragrance, delicious in taste and rich in nutrition. Features. The bacon produced by traditional folk crafts has the problems of poor quality and short storage time due to the lack of good control of the curing and smoking temperature and time. Contents of the invention [0003] The problem t...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 徐庆斌王荣梅田如军赖伟
Owner HUBEI PROVINCIAL SILE ANIMAL HUSBANDRY GROUP
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