Processing method of quickly-ripe low-sodium-salt dry-cured ham

Abstract

The invention discloses a processing method of a quickly-ripe low-sodium-salt dry-cured ham. The processing method comprises the following steps of (1) selecting raw materials; (2) performing trimming; (3) performing pickling; (4) performing hanging and performing cleaning; (5) performing low-temperature dehydration; and (6) performing fermentation: enabling dehydrated ham to be sequentially subjected to a low-temperature fermentation stage, a medium-temperature fermentation stage, a medium and high temperature fermentation stage and a high-temperature fermentation stage. Compared with the hamcured with conventional sodium salt or a 30% sodium salt replacement in a conventional report, the quickly-ripe low-sodium-salt dry-cured ham has the advantage that the dosage of the sodium salt is substantially reduced; and quick ripening is performed by a modern technology, so that the processing time of the ham is shortened to 5-6 months from 10-12 months consumed by a conventional dry-cured ham; and in the whole processing course, the temperature and the humidity can be automatically adjusted, and the quickly-ripe low-sodium-salt dry-cured ham can be produced all the year round. Finishedproducts of the quickly-ripe low-sodium-salt dry-cured ham are free from odorous and bad situations and homogeneous in quality, good flavor is kept, besides, the permeation rate of salinity is increased, the content of the sodium salt is notably reduced, the processing cycle is notably shortened, the quickly-ripe low-sodium-salt dry-cured ham meets the demands of consumers at present, the industrialization and the large scale of the dry-cured ham are also facilitated, and the industrialized process of conventional meat products is promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of fast-maturing low-sodium salt dry-cured ham. Background technique [0002] Existing scientific studies have shown that excessive intake of sodium by the human body can lead to high blood pressure, cardiovascular and cerebrovascular sclerosis, heart disease and many other diseases. The World Health Organization (WHO) recommends that each person should consume no more than 5g of salt per day. However, in many countries, especially industrialized countries, the intake of sodium far exceeds the recommended amount. Processed foods are the main source of sodium intake. Therefore, reducing the sodium content in processed foods has become a major development trend in the food processing industry. [0003] As a traditional meat product in my country, dry-cured ham has complete "color, aroma, taste, and shape". Good-quality ham has ruddy flesh, white fat, pin...

AI Technical Summary

Problems solved by technology

[0004] As a traditional meat product, dry-cured ham not only needs high sodium content for curing, but also is affected by temperature. Curing can only be carried out in winter, which greatly limits the production of enterprises.

The fermentation of traditional dry-cured ham depends on changes in the natural environment, and the processing time is as long as 10-12 months. The cost of the enterprise is high, and the ability to resist market changes is weak

At the same time, due to the lack of scientific management and only relying on experience, the product quality is also different.

The above characteristics make it difficult for the traditional Jinhua ham production process to adapt to the needs of today's modern market and consumers. Therefore, the adoption of a modern and centralized control of the new process is very important for the further development of dry-cured ham

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