Low salt ham curing method

Abstract

The invention relates to a low salt ham curing method. Low salt ham is cured through the procedures of material selection, cooling and refrigeration, trimming, blood water removal, salting, stacking, salting and kneading, hanging and maturing. The curing process is characterized by comprising the following steps of: firstly, putting selected pig rear legs in a 2-5 DEG C environment, refrigerating the pig rear legs for not less than 5 h, taking out the pig rear legs, trimming the pig rear legs into pipa shape, and extruding the pork to remove blood water; salting and kneading fresh legs with Sichuan salt three times for curing with not more than 4kg of Sichuan salt in each 100g of fresh legs, wherein the salt usage amount for the first time is 2.5 kg, the salt usage amount for the second time is 1 kg kneading, and the salt usage amount for the third time is 0.5 kg for kneading. The salt usage amount is low, the pork is cured in a low temperature environment, and the cured ham is processed into food without bitterness. After the ham is fermented, vitamin E and amino acid in the meat can not be damaged by salt. The low salt ham has strong fragrance and better taste.

Description

technical field [0001] The invention relates to a low-salt ham curing method. Background technique [0002] Ham is a favorite cured meat food, has its unique fragrance, and increases the appetite of eaters. At the same time, it is also the most marketable cured meat product among pork cured products. Under certain natural environmental conditions, it also has the characteristic that the longer the storage period, the stronger and purer the fragrance. However, the traditional method of curing ham is: each 100 kg of pork leg is marinated with at least 6 kg of salt, resulting in a lot of salt in the cured ham, which leads to the smell of the ham when steamed or fried in traditional slices. , the meat tastes bitter. Excessive salt causes the reduction of vitamin E and amino acid content in ham, which makes ham lose its due food value, and also brings health problems to those who eat ham for a long time due to excessive salt intake. In order to remove the salt, it is necessar...

AI Technical Summary

Problems solved by technology

However, the traditional method of curing ham is: each 100 kg of pork leg is marinated with at least 6 kg of salt, resulting in a lot of salt in the cured ham, which leads to the smell of the ham when steamed or fried in traditional slices. , the meat tastes bitter

Excessive salt content reduces the content of vitamin E and amino acids in ham, making ham lose its due food value, and also brings health problems to those who eat ham for a long time due to excessive salt intake

In order to remove the salt, you have to simmer with water and change the soup two or three times before dissolving the salt in the ham into the soup to get rid of it. As a result, the aroma of the ham is also much reduced.

In addition, the aflatoxin layer on the surface of the ham is thick, and the peculiar smell is prominent, and the amount of aflatoxin layer that needs to be removed before eating is large, resulting in a small amount of edible ham, that is, a low yield of ham