Enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs

Abstract

The invention relates to an enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs and belongs to the technical field of deep processing of animal products. The method comprises the following steps: hybridizing local black pigs with Duroc, breeding pigs, taking legs of acorn pigs fed by taking acorns as main feeds as the raw materials, airing, fermenting and curing by using a modern enhanced high-temperature curing process for salting the legs with synergism of low salt and K salt which partially substitutes the salt, carrying out short-time enhanced high-temperature pretreatment after the salting is completed, carrying out anti-oxidization coating treatment on the surface of the hams in the middle period of fermenting and curing, and developing to obtain novel products of dry-cured hams of acorn pigs. The content of sodium chloride in the hams can be obviously reduced; meanwhile, the processing time of the hams is shortened from 10-12 months of the conventional dry-cured hams to 5-6 months through the enhanced high-temperature curing process; the flavor and the quality of the hams are obviously improved. Through the method, the production efficiency of the dry-cured hams is greatly improved; the flavor and the quality of the conventional hams are retained and developed; the characteristics of the process which breaks through the international process and the conventional process and is characterized by fermenting low-salt hams under high temperature are highlighted; the hams can more meet the requirements on health, nutrition and flavor of consumers in the modern society, and have broad market prospects.

Description

technical field [0001] The invention belongs to the technical field of deep processing of animal products, and relates to the deep processing technology of traditional cured meat products, in particular to a method for low-salt-K salt substitution of acorn pig dry-cured ham to synergistically strengthen high-temperature ripening. Background technique [0002] Salt, also known as sodium chloride, has been proven to be one of the most important risk factors for high blood pressure and cardiovascular disease, and is closely related to dietary high-sodium salt foods. More than 6g, while the per capita salt intake in European countries is 8-13g / d, and the per capita salt intake in my country has reached 12g / d. According to WHO data in 2003, among all categories of industrialized food, meat products contribute about 16-25% of sodium intake. The high sodium salt of traditional dry-cured meat products is increasingly concerned by consumers, especially the traditional dry-cured ham i...

AI Technical Summary

Problems solved by technology

As for low-salt ham products, the salinity of international mainstream ham products such as Spanish Serrano ham and Italian Parma ham is kept at 5-5.6%, but the fermentation temperature is controlled below 30°C, and the process time is as long as 10-12 months; High-temperature ripening" process to produce low-salt ham, accelerate the decomposition and oxidation of protein and lipid--flavor quality formation, shorten the process time, has become an international industrial technology bottleneck

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