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Ham low-salted pickling method adopting artificial lighting

A technology of artificial lighting and ham, applied in the direction of food science, etc., can solve the problems that it is difficult to inherit and develop the traditional ham industry, it is not suitable for the eating habits and tastes of modern people, and the traditional flavor cannot be maintained, so as to meet the safety requirements of food production and prevent Germ pollution and spoilage, the effect of improving market competitiveness

Active Publication Date: 2017-07-25
阿克苏市宏盛牧业有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a low-salt curing method for ham using artificial light, aiming to solve the problem of large amount of salt used for curing and high salt content in the finished product in the traditional ham production process, which is not suitable for the eating habits and tastes of modern people. Problem: The modern ham production process cannot maintain the traditional flavor, and it is difficult to inherit and develop the traditional ham industry

Method used

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  • Ham low-salted pickling method adopting artificial lighting

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Effect test

Embodiment 1

[0042] The ham low-salt pickling method using artificial light provided by Embodiment 1 of the present invention comprises the following steps:

[0043] (1) Material selection: choose pig hind legs with thin skin, thin legs, plump legs, clean serum hair, and fresh meat. The weight of fresh legs is generally 7-10kg / piece, classified according to weight, and use 1-10mW / cm 2 The ultraviolet rays irradiate each fresh leg for 10-60 seconds, and then place it on a shelf that can drain blood for 7-9 hours, and at the same time use 50μW / cm 2 of ultraviolet radiation. The salt used for marinating is crystallized table salt, and nitrite is not added.

[0044] (2) Trimming the hairy legs: first use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth, then remove the fat and connective tissue attached to the sarcolemma and pelvis, remove blood stains, and remove The excess fat and the minced meat attached to the muscles make it look...

Embodiment 2

[0071] The ham low-salt pickling method using artificial light provided by Embodiment 1 of the present invention comprises the following steps:

[0072] (1) Material selection: choose pig hind legs with thin skin, thin legs, plump legs, clean serum hair, and fresh meat. The weight of fresh legs is generally 7-10kg / piece, classified according to weight, and use 1-10mW / cm 2 The ultraviolet rays irradiate each fresh leg for 10-60 seconds, and then place it on a shelf that can drain blood for 7-9 hours, and at the same time use 50μW / cm 2 of ultraviolet radiation. The salt used for pickling is crystallized salt, and nitrite is not added.

[0073] (2) Trimming the hairy legs: first use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth, then remove the fat and connective tissue attached to the sarcolemma and pelvis, remove blood stains, and remove The excess fat and the minced meat attached to the muscles make it look like ba...

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Abstract

The invention discloses a ham low-salted pickling method adopting artificial lighting. An artificial light sterilization and bacteriostasis technology is adopted, so that low-salted pickling of ham with the conventional flavor is realized; an ultraviolet irradiation technology is adopted, and the pickling salt amount of the ham is reduced through the bacteria killing and pathogenic bacteria growth restraining actions of ultraviolet, so that the aim of pickling the ham with low salt content is fulfilled; the ultraviolet irradiation technology is adopted, and a precursor of unique-flavor substances is formed by stimulating decomposition and fermentation of fat and muscle proteins through ultraviolet, so that the flavor of the ham is improved; pickled fresh ham is irradiated by the ultraviolet in a pickling process; after the fresh ham is pickled, soaked and cleaned and an airing process is entered, artificial ultraviolet irradiation is performed or artificial light including ultraviolet rays is used for performing indoor artificial lighting according to daylight intensity and a change period during airing in the conventional process after natural daylight airing every day; ultraviolet irradiation is adopted in a process of fermenting and cooking the ham in order to prevent pathogen contamination.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a low-salt ham curing method using artificial light. Background technique [0002] Dry-cured ham refers to a traditional dry-cured meat product made from the hind legs of pigs through curing and fermentation processes. Jinhua ham is the most famous dry-cured ham in my country. It is also known as the three famous hams in my country together with Xuanwei ham in Yunnan and Rugao ham in Jiangsu. In addition to China, Europe and the United States have processing and production. The famous dry-cured ham abroad mainly includes Iberia ham and Solana ham from Spain, Parma ham from Italy, and country ham from the United States. The traditional domestic ham production process is processed under natural environmental conditions, especially the drying process is completed in the open air, which is easy to be infected with germs. There are no measures for temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
Inventor 郑金菊方允樟金林风叶慧群吴锋民
Owner 阿克苏市宏盛牧业有限责任公司
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