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

Processing technology of ham

A processing technology, ham technology, applied in the field of Xuanyu ham processing technology, can solve the problems of short shelf life, deterioration, affecting taste, etc., and achieve the effect of solving insect control problems, reducing content, and extending shelf life

Inactive Publication Date: 2016-05-04
YUNNAN XUANYU FOOD CO LTD
View PDF0 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, due to the defects of the processing technology, the existing hams will deteriorate, moth-eaten, etc. during later storage, and the shelf life is short. The moisture inside it will evaporate for a long time, affecting the taste, and the content of fat peroxide is high, which affects people. health

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 Construction

[0018] In order to make the object, technical solution and advantages of the present invention clearer, the present invention is described below through the specific embodiments shown. It should be understood, however, that these descriptions are exemplary only and are not intended to limit the scope of the present invention. Also, in the following description, descriptions of well-known structures and techniques are omitted to avoid unnecessarily obscuring the concept of the present invention.

[0019]This specific embodiment adopts the following technical scheme: its processing technology steps are: 1. Fresh pig hind legs are trimmed and shaped: the weight of fresh pig hind legs wool material is advisable with 7-15 kg. - After cooling for 12 hours, trim and cut according to the size and shape of the fresh legs. The fresh legs of 9-15 kg are trimmed into a pipa shape, and the fresh legs of 7-9 kg are trimmed into a willow leaf shape. When trimming, first scrape off the skin w...

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 discloses a processing technology of ham, and relates to the technical field of food pickling. The processing technology comprises the following steps: (1) cutting and shaping fresh pig hind legs; (2) pickling pig hind legs by salt; (3) stacking the pig hind legs, overturning the piles, and pressing; (4) washing, drying in the sun, and trimming the shape; (5) hanging the pig hind legs to dry the pig hind legs in the air; (6) trimming the shape again; (7) filling the cracks to prevent insects; (8) carrying out western type fermentation; (9) painting the whole pig hind legs by edible bee wax (palm wax) so as to maintain the water content; (10) keeping on fermentation; (11) polishing and selling. The provided technology changes the conventional fermentation and storage method in ham industry, preserves the unique flavor of ham, solves the insect prevention problem which has not been solved in hundreds of years, and largely prolongs the shelf life. Moreover, compared with the conventional manufacturing technologies, the provided processing technology can effectively reduce the content of fat peroxide in the same fermentation period.

Description

Technical field: [0001] The invention relates to a processing technology of Xuanyu ham and belongs to the technical field of food pickling. Background technique: [0002] Xuanwei ham has a long history and is well-known both at home and abroad. It is one of the three famous hams in China. Its shape is like a pipa, its skin color is waxy yellow, its lean meat is pink or rose, and its fat meat is milky white. [0003] The traditional processing technology of Xuanwei ham mainly includes six steps: fresh leg trimming and shaping, salting, stacking and pressing, washing and shaping, hanging and air-drying, and fermentation management. [0004] At present, due to the defects of the processing technology, the existing ham will deteriorate, moth-eaten and other phenomena will appear in the later storage, and the shelf life is short. The moisture inside it will evaporate for a long time, affecting the taste, and the content of fat peroxide is high, which affects people. health. I...

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
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L3/3472
CPCA23L3/3472Y02A40/90
Inventor 何正法
Owner YUNNAN XUANYU FOOD CO LTD
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