A low-salt curing method of ham using artificial light
A technology of artificial lighting and ham, applied in the direction of food science, etc., can solve the problems that are not suitable for the eating habits and tastes of modern people, it is difficult to inherit and carry forward the traditional ham industry, 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
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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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