Preparation method of hams

A technology of ham and pork leg, which is applied in the preservation of food ingredients as anti-microbial, food science, and food ingredients as odor modifiers, etc., to avoid mosquito bites, reduce surface breeding, and reduce content.

Inactive Publication Date: 2017-11-03
贵州杨老奶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Effectively improve the color, aroma and taste of the ham; smoke the ham, so that the ham has a unique aroma of wax; control the time, humidity and temperature of pickling and cellar fermentation, so that the ham is not easy to deteriorate and easy to store, and the ham belongs to For pickled food, the key to meat quality lies in the fermentation of ham. Traditional fermentation uses salt, nitrite to pickle, or is processed by smoking, cellaring, etc. These methods will make the nitrite content of ham exceed the standard. Or 3,4-benzopyrene, formaldehyde and other carcinogenic substances exceed the standard, seriously endangering people's health. Therefore, in the preparation of ham, fermentation is the key, which determines the meat quality, harmful substance content, storage time, etc. of ham. Therefore, traditional The scientific improvement of the ham preparation method is to improve the meat quality of the ham, reduce the content of harmful substances, prolong the storage time, and improve the yield of ham products. It is safe to eat, and at the same time, it also provides a new idea for the field of pickled food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of ham, comprises the following steps:

[0031] (1) Pretreatment: Select pig hind legs with plump legs, fresh cortex, bright red lean meat, and white fat meat. After dehairing and washing, refrigerate at 6°C, and measure the temperature and pH value of the pig legs;

[0032] (2) Curing: the surface temperature of the pork leg is measured at 10°C, and the pH is 4. Salt is applied on the surface of the pig leg to marinate. The total amount of salt used is 9% of the weight of the pig leg. After the first smearing, the pork legs are piled up, and the pig legs are separated by bamboo strips. The amount of salt used for the first smear accounts for 20% of the total amount of salt, stacked for 2 days, and the amount of salt used for the second smear accounts for 60% of the total amount of salt. %, stacked for 3 days, the amount of salt used for the third smear accounted for 15% of the total amount of salt, stacked for 5 days, and the amount of salt...

Embodiment 2

[0038] A kind of preparation method of ham, comprises the following steps:

[0039] (1) Pretreatment: Select pig hind legs with plump legs, fresh cortex, bright red lean meat, and white fat meat. After dehairing and washing, refrigerate at 10°C, and measure the temperature and pH value of the pig legs;

[0040] (2) Curing: the surface temperature of the pork leg is measured at 15°C, and the pH is 5. Salt is applied on the surface of the pig leg to marinate. The salt total amount is 10% of the weight of the pig leg. After the first smearing, the pork legs are piled up, and the pig legs are separated by bamboo strips. The amount of salt used for the first smear accounts for 20% of the total amount of salt, stacked for 2 days, and the amount of salt used for the second smear accounts for 60% of the total amount of salt. %, stacked for 3 days, the amount of salt used for the third smear accounted for 15% of the total amount of salt, stacked for 5 days, and the amount of salt used ...

Embodiment 3

[0046] A kind of preparation method of ham, comprises the following steps:

[0047] (1) Pretreatment: select pig hind legs with plump legs, fresh cortex, bright red lean meat, and white fat meat. After dehairing and washing, refrigerate at 8°C, and measure the temperature and pH value of the pig legs;

[0048] (2) Curing: the surface temperature of the pork leg is 13°C, and the pH is 4. Salt is applied on the surface of the pig leg to marinate. The total amount of salt is 9.5% of the weight of the pig leg. After the first smearing, the pork legs are piled up, and the pig legs are separated by bamboo strips. The amount of salt used for the first smear accounts for 20% of the total amount of salt, stacked for 2 days, and the amount of salt used for the second smear accounts for 60% of the total amount of salt. %, stacked for 3 days, the amount of salt used for the third smear accounted for 15% of the total amount of salt, stacked for 5 days, and the amount of salt used for the fou...

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PUM

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Abstract

The present invention belongs to the technical field of pickled food processing and particularly relates to a preparation method of hams. The preparation method comprises the following steps: pretreating, pickling, washing, fermenting and storing. The method is scientific and reasonable, and the prepared hams are low in salt content, mellow in mouthfeel and fragrance, and in line with current people's demands for the ham products. At the same time, contents of nitrite and other harmful substances are controlled within national standard ranges, and the preparation method guarantees consumer's food safety.

Description

technical field [0001] The invention belongs to the technical field of preserved food processing, in particular to a preparation method of ham. Background technique [0002] Ham is the leg of a cured or smoked animal (such as beef leg, mutton leg, pork leg, chicken leg), and is the hind leg of a pickled animal that has been salted, smoked, fermented and dried, usually with pig hind legs or It is a "sandwich ham" made of pig and beef meat, added with starch and food additives, and pressed, also known as "fire meat" and "lan smoked". With the continuous development of my country's economy, people's consumption capacity, consumption The concept has also changed accordingly; people not only pay attention to the safety of meat products, but also have higher and higher requirements for the nutrition, health, taste and flavor of meat products. As a normal temperature meat product, ham has a dense structure and a crisp and tender taste. The fragrance is natural and mellow, rich in nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23B4/10
CPCA23L13/42A23B4/10A23L13/72A23V2002/00A23V2200/10A23V2200/22A23V2200/15
Inventor 杨清丹吴泽春吴泽兰杨昌芬吴思仪余正颜陈兴波
Owner 贵州杨老奶食品有限公司
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