A kind of processing method of low-salt ham

A processing method and technology of ham, applied in food drying, food science, etc., can solve problems such as high salt content and unfavorable health, achieve good taste, overcome changes in the natural environment, and have a pure taste

Active Publication Date: 2016-03-30
HUIZE TIANWEI HAM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of traditional cured ham, the salt content is too high, about 10 kg of salt is needed for about 100 kg of pork leg, which is not conducive to health when eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Freeze the fresh pork leg at -30°C for 8 hours, thaw it at room temperature for 3 days, then add 70 grams of salt to 1 kg of fresh pork leg to marinate the pork leg, leave it for 35 days, and then put it in Soak in 1% brine by weight for 72 hours; wash the marinated pork leg with clean water; hang it directly in the sun until the surface of the pig leg is dry; then place it in a sealed environment at a temperature of 24°C , fermented for 5 months under the condition of humidity 50%RH. Among them, the pork legs need to be rubbed repeatedly with salt when marinating.

Embodiment 2

[0029] Freeze the fresh pork leg at -32°C for 6 hours, thaw it at room temperature for 2 days, then add 75 grams of salt to 1 kg of fresh pork leg to marinate the pork leg, leave it for 30 days, and then put it in Soak in 1% by weight salt water for 24 hours; wash the marinated pork leg with clear water; hang it in the sun and dry it until the surface of the pork leg is dry; then place it in a sealed environment at a temperature of 20°C , fermented for 12 months under the condition of humidity 40%RH. Among them, the pork legs need to be rubbed repeatedly with salt when marinating.

Embodiment 3

[0031] Freeze the fresh pork leg at -28°C for 10 hours, thaw it at room temperature for 3 days, then add 65 grams of salt to 1 kilogram of fresh pork leg to marinate the pork leg, leave it for 40 days, and then put it in Soak in 1% by weight salt water for 96 hours; wash the marinated pork leg with clean water; hang it directly in the sun until the surface of the pig leg is dry; then place it in a sealed environment at a temperature of 26°C , fermented for 8 months under the condition of humidity 60%RH. Among them, the pork legs need to be rubbed repeatedly with salt when marinating.

[0032] The ham obtained in the above-mentioned embodiment was tasted by hundreds of randomly selected people, and the saltiness was just right, the aroma was rich and delicious, and the color was beautiful. Among them, 95% of the people who tasted it believed that compared with traditional cured ham, the flavor, texture, color, etc. were significantly improved, especially the saltiness was grea...

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PUM

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Abstract

The invention relates to a processing method of low-salt ham, which belongs to the technical field of food processing. The method comprises the following steps of a. freezing fresh pork leg at minus 32 DEG C to minus 28 DEG C; b. thawing the pork leg at the normal temperature; c. adding 65g to 75g of salt into 1kg of fresh pork leg and then salting the pork leg, storing the salted pork leg for 30 to 40 days, and then immersing the pork leg in 1% salty water for 24h to 96h; d. desalting, namely washing the salted pork leg; e. directly carrying out air drying on the pork leg under the sunlight until the surface of the pork leg is dry; and f. fermenting the pork leg for more than or equal to 5 months under the condition that the temperature is 20 to 26 DEG C and the humidity is 40 to 60 percent. The processing method has the beneficial effects that the processed ham is less in salt content, unique in flavor and good in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of low-salt ham. Background technique [0002] Ham was invented in the Song Dynasty, and the word ham first appeared in the Northern Song Dynasty. Su Dongpo clearly recorded the method of ham in "Ge Wu Rough Talk on Diet". [0003] In my country, cloud leg is well-known at home and abroad for its thin skin, thick flesh, red flesh, and rich aroma, and it is also a food that Yunnan people like very much. [0004] With the development of the economy and the improvement of health awareness, consumers have put forward higher requirements for the safety and taste of ham. In the production of traditional cured ham, the salt content is too high, and about 100 kilograms of pork legs need about 10 kilograms of salt, which is not conducive to health when eaten. Moreover, due to changes in the natural environment, the ham cured according to tradition...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/00
CPCA23L13/00A23L13/428A23V2002/00A23V2300/10
Inventor 李兵
Owner HUIZE TIANWEI HAM
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