A kind of preparation method of smoked Chinese style ham

Abstract

The invention provides a preparation method of Chinese smoked sausage. The preparation method specially comprises the following steps: 1) selecting and pretreating raw materials of sausage; 2) pickling; 3) cleaning; 4) airing and after-pickling; 5) smoking and roasting; and 6) cleaning, drying, cooling, reshaping and packaging. The preparation method adopts a manure saturated saline solution vacuum thawing, vacuum intermittent pickling, low-temperature roasting and fast drying technology, the sausage can be prevented from deterioration during processing through smoking, and the flavor of the Chinese sausage can be increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of smoked Chinese ham. Background technique [0002] Chinese-style ham is a cured product made from the front and hind legs of pigs through curing, drying, shaping, and fermentation. Its processing method comprises the following main steps (Edited by Zhou Guanghong, Meat Science, China Agricultural Science and Technology Press, 1999, 397-402): [0003] ① Selection of raw materials: It is required to use fresh pork legs (hind legs are the best) that meet the hygienic requirements. The appropriate weight is 5-7.5 kg. [0004] ②Trimming: Scrape off the residual hair and blood on the surface of the legs, hook off the hoof shells, flatten the pubic bone, remove the tail vertebrae, trim the surface and edges neatly, squeeze out the congestion in the blood vessels, and trim the edges of the legs into arcs to make the legs smooth surface. [0005] ③ Pickling: The suitable tem...

AI Technical Summary

Problems solved by technology

[0011] 1. The curing method of traditional Chinese ham is complicated, the curing time is long, and the requirements for ambient temperature are high

For example, during the processing of Jinhua ham, salt needs to be added seven times, and the consumption amount is 8-10%, which leads to high salt content in the product and affects consumers' consumption.

[0012] 2. Traditional Chinese ham has a long processing cycle and difficult condition control

Generally, the processing of Chinese-style ham takes 6-8 months, and some products even take more than a year. During the processing process, the temperature and relative humidity need to be strictly controlled. The processing process is prone to ham spoilage, worms, and maggots.

[0013] 3. The current processing method is complex and cannot be mechanized

A lot of labor is required from the processes of pickling, drying, fermentation, etc., and more physical labor is required.

[0014] 4. Chinese-style ham products are single and have less flavor

At present, there are only three types of Chinese-style ham produced on a large scale in the market, and there are no smoked ham products