Preparation method of hams

A technology for ham and pig hind legs, applied in food science and other directions, can solve the problem of single nutrient composition, and achieve the effect of high fatty acid content, delicate salt and unique taste

Inactive Publication Date: 2018-01-09
泸水市天运农业有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional content of marinade and fumigant is single

Method used

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Embodiment Construction

[0038] The present invention will be further described in detail below in conjunction with specific examples.

[0039]A method for preparing ham, including fresh pig hind legs, ingredients and smoked ingredients, the ingredients include ground black salt, corn wine, small ground sesame oil, cloves and green tea; wherein the quality of ground black salt is 6% of the mass of ham, cloves The quality of the ham is 0.1% of the mass of the ham; the smoking material is tartary buckwheat sticks, pine branches, mulberry trees, pear trees and tangerine peel in a ratio of 20:30:30:20:1;

[0040] The preparation method comprises the following steps:

[0041] (1) Material selection: Select the fresh pig hind legs of Gaoligong mountain pigs with thin skin, thin legs, plump legs, clean serum hair, and fresh meat; place them in a cool and ventilated place, spread them out one by one, and let them dry for 12-24 hours until Let the meat cool down, set aside;

[0042] (2) Trimming and plastic ...

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Abstract

The invention discloses a preparation method of hams. The preparation method comprises the following steps of selecting ham materials; performing trimming and shaping; performing pickling; performingwashing with water and performing desalting; performing hanging and performing smoking; performing complete fermenting, wherein ground black salt and cloves are adopted as pickling materials, sesame oil is applied in the preparation process, and soaking with green tea water is performed, wherein a mixture of tartary buckwheat straws, pine branches, mulberries, pear trees and orange peel is adoptedas smoking materials. According to the hams obtained by the preparation method disclosed by the invention, no preservatives and additives are added; and the hams are pink in meat color, is tender inmeat quality, is mellow in taste, is rich in nutrition and is low in saltiness, has unique smoking flavor and delicate fragrance of tartary buckwheat, and is rich in various amino acids, trace elements and vitamins, is diverse in eating methods, and is green and healthy.

Description

technical field [0001] The invention relates to the field of ham processing. Background technique [0002] Ham is the leg of a cured or smoked animal (such as beef leg, lamb leg, pork leg, chicken leg), or the hind leg of a pickled animal that has been salted, smoked, fermented and dried, usually with pig hind legs or It is made from pork and beef puree, adding starch and food additives. It is a traditional Chinese delicacy. [0003] The existing ham processing method is mainly to drain blood congestion, and spread salt through two or three layers, and then smear the rest of the ingredients. As the disclosed ham processing method with Publication No. 201010543150.9, the method is to expel blood by extruding, cleaning and spraying, seasoning, fumigation process, wherein the seasoning is mainly salt, pepper powder and chili powder. The fumigation material is also mainly cypress, clove, tangerine peel, grass fruit and amomum, but this technology only uses salt to rub, it is d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20
Inventor 何荣何军杨树华
Owner 泸水市天运农业有限公司
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