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Making method of hams

A production method and technology of ham, applied in food preparation, application, food science, etc., can solve the problems of reduced vitamin E and amino acid content, less equipment investment, hidden health risks, etc., and achieve high vitamin E and amino acid content and better taste , the effect of nutrition and health

Inactive Publication Date: 2015-11-18
XUANWEI XINGXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional ham curing method uses a high amount of curing salt, and although the operation is simple and the cost is low, there are many disadvantages: (1) strong seasonality, most of the traditional curing methods choose to process ham in winter, making the ham Production and scale are limited; on the other hand, due to intensive processing in winter, raw material prices and costs increase; (2) workshop production is adopted, with less equipment investment and is easily affected by changes in external environmental conditions, such as sudden rises in temperature, (3) The degree of standardization is low, and the product quality is unstable; (4) The cured ham has a lot of salt, and the content of vitamin E and amino acids is reduced, which affects the taste of the ham and makes the ham lose its due food value , also brings health risks to people who eat ham for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Choose lean meat-type fat pigs, and take off the hind legs as fresh legs after slaughtering. The weight of each fresh leg is 8kg~10kg. Place the fresh legs in a refrigerator with a room temperature of 2~4 degrees Celsius to cool down for 10 hours, then take them out. Fresh legs that have been cooled in the cold storage remove the oil film and floating bones, scrape off the residual hair, remove blood, and trim them into a pipa shape to expose the muscles; use refined salt to salt the trimmed fresh legs 3 times, 5 kg per 100 kg of fresh legs Refined salt; the specific salt ratio and curing time are as follows: first salt 35%, piled and marinated for 3 days; second salt 35%, stacked and marinated for 7 days; third salt 30% , piled and marinated for 35 days; during the stacking and curing stage, the indoor temperature is controlled at 8-9 degrees Celsius, and the relative humidity is 65%-80%; among them, each fresh leg should be salted according to the amount of each fresh ...

Embodiment 2

[0025] Choose lean meat-type fat pigs. After slaughtering, take off the hind legs as fresh legs. The weight of each fresh leg is 8kg~10kg. Place the fresh legs in a refrigerator with a room temperature of 2 degrees Celsius to cool for 10 hours, then take them out, and then pass through the refrigerator. The cooled fresh legs remove the oil film and floating bones, scrape off the residual hair, remove the blood, and trim them into a pipa shape to expose the muscles; use refined salt to salt the trimmed fresh legs in 3 times, and each 100 kg of fresh legs requires 5 kg of refined salt ;The specific salt ratio and curing time are as follows: first salt 35%, stack and marinate for 3 days; second salt 35%, stack and marinate for 7 days; third time salt 30%, stack marinate for 35 days; during the stacking and curing stage, the temperature in the room is controlled at 8-9 degrees Celsius, and the relative humidity is 65%. Among them, when salting the fresh legs each time, the correspo...

Embodiment 3

[0027] Choose lean meat-type fat pigs. After slaughtering, take off the hind legs as fresh legs. The weight of each fresh leg is 8kg~10kg. Place the fresh legs in a refrigerator with a room temperature of 3 degrees Celsius to cool down for 10 hours, then take them out, and then pass through the refrigerator. The cooled fresh legs remove the oil film and floating bones, scrape off the residual hair, remove the blood, and trim them into a pipa shape to expose the muscles; use refined salt to salt the trimmed fresh legs in 3 times, and each 100 kg of fresh legs requires 5 kg of refined salt ;The specific salt ratio and curing time are as follows: first salt 35%, stack and marinate for 3 days; second salt 35%, stack and marinate for 7 days; third time salt 30%, stack marinate for 35 days; during the stacking and curing stage, the temperature in the room is controlled at 8-9 degrees Celsius, and the relative humidity is 70%. Among them, when salting the fresh legs each time, the cor...

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PUM

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Abstract

The invention discloses a making method of hams. The making method comprises the specific treating working procedures of trimming fresh pig legs, salting the trimmed pig legs, pickling the salted pig legs, cleaning the pickled pig legs, airing the cleaned pig legs in a hanging manner, performing fermentation management, and the like. According to the making method disclosed by the invention, an operation method which is easy to realize standardization and batch production is adopted for pickling the fresh pig legs, so that the purpose of being capable of realizing perennial production of the hams without being limited by seasons is realized, and stable product quality is controlled manually; therefore, the standardization production of the hams is realized, and the yield of the hams is effectively increased; in the whole making process of the hams, only a small quantity of refined salt is used as mixed ingredients, so that according to the hams made by the making method disclosed by the invention, the salt content is low, the content of vitamin E and the content of amino acid are high, the hams are nutrient and healthy, the color is bright, the fragrance is rich, the mouth feel is good, and the hams are deeply loved by people.

Description

technical field [0001] The invention belongs to the technical field of ham curing, and specifically relates to a method for making ham that is not limited by seasons, can be produced all year round, and can stabilize product quality through manual control, thereby realizing standardized production of ham. At the same time, the salt content of ham produced by the method Low, high vitamin E and amino acid content, healthy nutrition. Background technique [0002] Ham is a kind of pickled food that people like, because of its unique fragrance, it can effectively increase the appetite of eaters. Meanwhile, ham is also the most popular and most marketable pickled meat product in pork pickled products. The traditional ham curing method uses a high amount of curing salt, and although the operation is simple and the cost is low, there are many disadvantages: (1) strong seasonality, most of the traditional curing methods choose to process ham in winter, making the ham Production and ...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L13/70
Inventor 柴正留
Owner XUANWEI XINGXIANG FOOD CO LTD