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Processing method of ham

A processing method and ham technology, applied in food science, climate change adaptation, food ingredients as color, etc., can solve problems such as difficult to meet food safety standards, difficult to meet market demand, high salt content in ham, and achieve soft and delicate taste. High-quality color, delicate meat effect

Inactive Publication Date: 2017-12-26
贵州秀水旅游资源开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the economy, the market demand for ham is increasing day by day. At the same time, higher requirements are put forward for the quality and safety of ham. According to the traditional production and processing methods, the salt content of ham is extremely high and the production efficiency is low, which is difficult to achieve. Food safety standards, difficult to meet market demand

Method used

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  • Processing method of ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A processing method for ham, comprising the following steps:

[0034] 1) Material selection and trimming: In late winter and early spring, pig hind legs with thin skin, thin skin, less fat, bright red muscles, and a mass of 6-7kg are selected as raw materials to remove residual hair, dirty blood, The hoof shell, pubic bone, and tail vertebrae, the surface and edges of the pig's legs are trimmed neatly, and the legs have to be trimmed;

[0035] 2) Soaking: Soak the trimmed legs in solution 1 for 5 hours, filter out the trimmed legs, hang to dry, and soak the legs;

[0036] 3) Marinate: marinate the soaked legs with the mixture to obtain marinated legs;

[0037] 4) Wash the legs and dry the legs: soak the marinated legs in 15°C water for 7 hours, wash off the mixture and greasy dirt on the marinated legs, and dry the washed marinated legs for 5 days;

[0038] 5) Fermentation: The hams dried in the sun are placed on the shelves, and fermented for 70 days in a room with a...

Embodiment 2

[0058] A processing method for ham, comprising the following steps:

[0059] 1) Material selection and trimming: choose pig hind legs with thin skin, thin skin, less fat, bright red muscles, and a mass of 6-7kg as raw materials to remove residual hair, dirty blood, hoof shells, pubic bones, and tail vertebrae on the pig legs , trim the surface and edges of the pork leg neatly, and trim the leg;

[0060] 2) Soaking: Soak the trimmed legs in solution 1 for 6 hours, filter out the trimmed legs, hang to dry, and soak the legs;

[0061] 3) Pickling: marinate the soaked legs with the mixture to obtain marinated legs;

[0062]4) Wash the legs and dry the legs: Soak the marinated legs in 17°C water for 9 hours, wash off the mixture and greasy dirt on the marinated legs, and dry the washed marinated legs for 6 days;

[0063] 5) Fermentation: The hams dried in the sun are placed on the shelves, and the hams are fermented for 80 days in a room with a distance of 2.4m from the ground an...

Embodiment 3

[0083] A processing method for ham, comprising the following steps:

[0084] 1) Material selection and trimming: choose pig hind legs with thin skin, thin skin, less fat, bright red muscles, and a mass of 6-7kg as raw materials to remove residual hair, dirty blood, hoof shells, pubic bones, and tail vertebrae on the pig legs , trim the surface and edges of the pork leg neatly, and trim the leg;

[0085] 2) Soaking: Soak the trimmed legs in solution 1 for 6 hours, filter out the trimmed legs, hang to dry, and soak the legs;

[0086] 3) Marinate: marinate the soaked legs with the mixture to obtain marinated legs;

[0087] 4) Wash the legs and dry the legs: Soak the marinated legs in 17°C water for 9 hours, wash off the mixture and greasy dirt on the marinated legs, and dry the washed marinated legs for 6 days;

[0088] 5) Fermentation: The hams dried in the sun are put on the shelf, and the ham is 2.4m away from the ground, and the indoor air circulation speed is 2-3m / s, and t...

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Abstract

The invention relates to the field of food processing and particularly relates to a processing method of ham. The processing method comprises the steps of material selecting and trimming, soaking, pickling, ham washing and airing and fermenting. By using a specially-made solution 1 and mixture, the ham processed by the processing method provided by the invention has good color, delicate meat and excellent taste, nutritional values of the ham are increased, and the demand of consumers for the quality of the ham is met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a ham processing method. Background technique [0002] Ham originated before the Tang Dynasty in China. From ancient times to the present, ham has been loved by the majority of Chinese people because of its bright red color, fragrant taste and unique flavor. Ham is warm in nature, sweet and salty; it has the effects of invigorating the spleen and appetizing, promoting body fluid and benefiting blood, nourishing kidney and replenishing essence, and prolonging life; In the south of the Yangtze River, ham is often used as a food for appetizing and increasing food for pregnant women or after illness; because ham has the function of accelerating wound healing, it is now used as an auxiliary food after surgery. With the development of the economy, the market demand for ham is increasing day by day. At the same time, higher requirements are put forward for the quality and safety of ham. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105
CPCA23L13/10A23L13/428A23L13/70A23L13/76A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/04A23V2250/21Y02A40/90
Inventor 王明应张克智张海忠宋尚华
Owner 贵州秀水旅游资源开发有限责任公司
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