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Pickling process of fermented ham

A technology and technology of ham, which is applied in the field of pickling technology of fermented ham, can solve the problems of short storage period, poor quality, high salt content, etc., and achieve the effects of long storage period, controlled oxidation degree and low salt content

Inactive Publication Date: 2017-06-13
恒远食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The unreasonable whole curing process of the dry-cured ham disclosed in the prior art results in a part of the final product having high salt content and poor quality, which is not conducive to the health of the human body; part of the salt content is low, but the storage period is short and it is easy to deteriorate

Method used

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  • Pickling process of fermented ham
  • Pickling process of fermented ham
  • Pickling process of fermented ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Select 400 hind legs of Sanmenxia young eagle black pigs with a specification range of 12-13 kg. The raw material trimming requirements are: the skin on the back of the legs is peeled off to the elbow to form a triangle, and the meat surface of the legs (except the center of the legs) is covered with a layer of fat Floor. The slaughtering and dividing production workshop is transferred to the raw material entrance of the ham production workshop. The raw material legs are placed in the pre-cooling room with a room temperature of 4°C and pre-cooling for 12 hours.

[0092] The 1# pressure roller of the rolling machine is set to 0.2MPa, the pressure of the 2#, 3#, and 4# pressure rollers is set to 0.4MPa, and the raw material legs pass through the rolling one by one. Rub the wet salt on the surface of the pigskin with your hands, and it must be rubbed evenly. The ratio of wet salt: add 1.5kg of water for every 50kg of salt. Sprinkle a layer of dry salt on the front meat su...

Embodiment 2

[0106] Select 200 hind legs of Sanmenxia young eagle black pigs with a specification range of 12-13 kg. The raw material trimming requirements are: the skin on the back of the legs is peeled off to the elbow to form a triangle, and the meat surface of the legs (except the center of the legs) is covered with a layer of fat Floor. The slaughtering and dividing production workshop is transferred to the raw material entrance of the ham production workshop. The raw material legs are placed in the pre-cooling room with a room temperature of 4°C and pre-cooling for 12 hours.

[0107] The 1# pressure roller of the rolling machine is set to 0.2MPa, the pressure of the 2#, 3#, and 4# pressure rollers is set to 0.4MPa, and the raw material legs pass through the rolling one by one. Rub the wet salt on the surface of the pigskin with your hands, and it must be rubbed evenly. The ratio of wet salt: add 1.5kg of water for every 50kg of salt. Sprinkle a layer of dry salt on the front meat su...

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Abstract

The invention provides a pickling process of fermented ham. The pickling process of fermented ham comprises the following steps: pretreating raw ham, rolling the raw ham for a first time, salting the raw ham for a first time, rolling the raw ham for a second time, salting the raw ham for a second time and pickling the ham to obtain pickled ham. The salt weight during salting for the first time is 2-3% of the weight of the raw ham; the temperature during salting for the first time is 2-5 DEG C; the salt weight during salting for the second time is 1.5-2.5% of the weight of the raw ham; the temperature during salting for the second time is 2-5 DEG C. Through salting, pickling and accurate controlling of salt weight and temperature of each process, the water loss rate of the final product is controlled to be 30-35%, so that a good preservative effect is achieved; the oxidation degree of fat in the product can also be effectively controlled; the fermented product is low in salt content and long in storage life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pickling process of fermented ham. Background technique [0002] Ham, cheese and red wine are known as the three major fermented foods in the world. Traditional Chinese ham is mostly dry-cured ham, and its sodium content is generally as high as 8% to 12%, which is not only harmful to the health of consumers, but also affected by eating methods and consumption limit. [0003] Salting is a key step in the whole processing process of dry-cured ham, and its technical parameters are important factors affecting the storage period of dry-cured ham after fermentation and maturation. The unreasonable whole curing process of the dry-cured ham disclosed in the prior art results in some final products with high salt content and poor quality, which is not conducive to human health; Contents of the invention [0004] In view of this, the technical problem to be solved by the pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23B4/023
Inventor 陆金龙张鹏冯敏陆有星
Owner 恒远食品有限公司
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