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Pickling method of Anfu ham

A technology of ham and fresh ham, which is applied in the field of Anfu ham pickling, can solve the problems that affect the production quantity and market competitiveness, affect the sensory quality of products, the health of consumers, and the high salt content of ham, so as to reduce the salt content, improve the taste, The effect of increasing nutrients

Inactive Publication Date: 2017-12-26
JIANGXI KAIYUAN ANFU HAM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional ham processing technology, in order to achieve antibacterial and antiseptic effects of ham, leads to high salt content in ham, which seriously affects the sensory quality of the product and the health of consumers, thus affecting its production quantity and market competitiveness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Anfu ham pickling method, the pickling process is as follows:

[0026] Screening of raw materials: Take 6 kg of healthy, moderately fat and thin "Anfumi pig" fresh legs, remove the fur, fat and blood on the legs, wash them with warm water, and hang them in a ventilated place for 15 hours to let them The blood stasis is fully drained;

[0027] Ingredients smearing: fully mix 4.0% edible salt, 4.0% licorice extract, and 2.0% chestnut powder, which account for 4.0% of the weight of the hung ham in the raw material screening step, and apply them evenly on the surface of the legs in 5 times, and rub them well to make The water is fully overflowed;

[0028] Injection of ingredients: Squeeze fresh apple juice with a juicer, filter the residue, and inject fruit juice accounting for 4.0% of the weight of the hung ham in the raw material screening step into the meat layer with an injection machine, and the injection points are evenly distributed on the legs. The amount injected...

Embodiment 2

[0034] Anfu ham pickling method, the pickling process is as follows:

[0035] Screening of raw materials: Take 7 kg of healthy, moderately fat and thin "Anfumi pig" fresh legs, remove the fur, fat and blood on the legs, wash them with warm water, and hang them in a ventilated place for 12 hours to let them The blood stasis is fully drained;

[0036] Ingredients smearing: fully mix 4.2% of edible salt, 4.5% of licorice extract, and 1.0% of chestnut powder, which account for 4.2% of the weight of the hung ham in the raw material screening step, and apply them evenly on the surface of the legs in 4 times, and rub them well to make The water is fully overflowed;

[0037] Injection of ingredients: Juice fresh mangoes and oranges with a juicer, filter the residue and mix the juices, use an injection machine to inject fruit juices accounting for 3.5% of the weight of the ham after hanging in the raw material screening step into the meat layer, and the injection points are evenly dis...

Embodiment 3

[0043] Anfu ham pickling method, the pickling process is as follows:

[0044] Screening of raw materials: Take 7 kg of healthy, moderately fat and thin "Anfumi pig" fresh legs, remove the fur, fat and blood on the legs, wash them with warm water, and hang them in a ventilated place for 18 hours to let them The blood stasis is fully drained;

[0045] Ingredients smearing: fully mix 4.5% edible salt, 5.0% licorice extract, and 2.5% chestnut powder, which account for 4.5% of the weight of the hung ham in the raw material screening step, and apply them evenly on the surface of the legs in 6 times, and rub them well to make The water is fully overflowed;

[0046] Injection of ingredients: squeeze fresh apples, grapes and pears with a juicer, filter the residue and mix the juices, use an injection machine to inject fruit juices accounting for 4.5% of the weight of the suspended ham in the raw material screening step into the meat layer, and the injection points are even Distribute...

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Abstract

The invention relates to a pickling technique of meat, and specifically relates to a pickling method of Anfu ham. According to the pickling method of the Anfu ham, the pickling process comprises the following steps: selecting fresh legs of healthy Anfu rice pigs with a moderate lean-to-fat ratio, uniformly mixing 4-4.5% of edible salt, 4-5% of licorice extract and 1-2.5% of Chinese chestnut powder and applying the surfaces of the legs with the mixture, injecting fruit juice into the flesh by an injection machine, and conducting pickling in a constant-temperature pickling room, air drying in a ventilation room, fermentation in a constant-temperature fermentation room, and the like to finish pickling. The pickling method fully utilizes the bacteriostatic and antiseptic effects of the licorice extract and lavender oil and the characteristics of rich nutrients and good taste of the Chinese chestnut powder and the fruit juice, so the pickled ham not only is reduced in the salt content, but also increased in nutrient components and improved in taste.

Description

technical field [0001] The invention relates to a technology for curing edible meat, in particular to a method for curing Anfu ham. Background technique [0002] Ham is a traditional meat food in our country. It is a bacon product with a strong flavor made by marinating the hind legs of pigs with edible salt ingredients, air-drying, and fermenting. Unique and loved by consumers. However, the traditional ham processing technology, in order to achieve antibacterial and antiseptic effects of ham, leads to high salt content in ham, which seriously affects the sensory quality of the product and the health of consumers, thus affecting its production quantity and market competitiveness. . Contents of the invention [0003] In order to overcome the deficiencies of the above-mentioned prior art, the present invention proposes a method for pickling Anfu ham. By improving the composition of the ingredients and the pickling process, the ham has antibacterial and antiseptic effects w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40
CPCA23L13/42A23L13/428A23L13/43A23L13/72A23L13/74
Inventor 皮磊毛军
Owner JIANGXI KAIYUAN ANFU HAM
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