Making process of ham with delicate fragrance of bamboo leaves

A technology for making ham, which is applied in the field of making bamboo leaf fragrance ham, which can solve the problems of uneven salt penetration, large temperature fluctuations, and different tastes of ham, so as to avoid excessive salt addition and salt penetration speed. Moderate, the effect of sufficient fermentation time

Inactive Publication Date: 2018-02-02
JINHUA JINMAO HAM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing ham production process is smoked, and most of the fermentation process adopts traditional production methods, which may easily cause the defects of uneven salt penetration and different taste of ham products, and the temperature control of traditional processes depends on natural climate, and the temperature fluctuates greatly. The production cycle is long, and it is easy to cause partial rot and insects in the ham product during the process

Method used

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  • Making process of ham with delicate fragrance of bamboo leaves

Examples

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Effect test

Embodiment 1

[0020] A kind of bamboo leaf smoked leg production technology, comprises the steps:

[0021] (1) Raw material selection: use the hind legs of fresh pigs that meet the requirements of GB2707 and pass the inspection and quarantine. The thickness of the leg skin is ≤0.35cm, the thickness of the fat is ≤3.5cm, the core of the leg is full, the foot is small, and the weight of each pig is 7kg;

[0022] (2) Trim and shave the leg embryo: scrape off the residual hair and dirt, chop off the pubic bone exposed outside the muscle, cut off the acetabular socket, split the protruding muscle part of the lumbar vertebrae, and trim off the excess fat and tendons on the leg surface and sides membranous tissue and skin tissue;

[0023] (3) Pickling: salting is carried out 7 times, the total salt amount is controlled at 35-55g / kg of clean fresh legs, the temperature is 2°C, and the curing time is 18 days;

[0024] (4) Washing and drying: Soak the marinated pork leg in running water, the tempera...

Embodiment 2

[0032] A kind of bamboo leaf smoked leg production technology, comprises the steps:

[0033] (1) Raw material selection: use the hind legs of fresh pigs that comply with the provisions of GB2707 and pass the inspection and quarantine, with the thickness of the leg skin ≤ 0.35cm, the thickness of the fat ≤ 3.5cm, the core of the leg is full, the foot is small, and the weight of each pig is 5kg;

[0034] (2) Trim and shave the leg embryo: scrape off the residual hair and dirt, chop off the pubic bone exposed outside the muscle, cut off the acetabular socket, split the protruding muscle part of the lumbar vertebrae, and trim off the excess fat and tendons on the leg surface and sides membranous tissue and skin tissue;

[0035] (3) Pickling: salting is carried out 4 times, the total salt amount is controlled at 35g / kg of fresh leg, the temperature is 1°C, and the curing time is 15 days;

[0036] (4) Washing and drying: Soak the marinated pork leg in running water, the temperature...

Embodiment 3

[0044] A kind of bamboo leaf smoked leg production technology, comprises the steps:

[0045] (1) Raw material selection: use the hind legs of fresh pigs that meet the requirements of GB2707 and pass the inspection and quarantine. The thickness of the leg skin is ≤0.35cm, the thickness of the fat is ≤3.5cm, the core of the leg is full, the foot is small, and the weight of each pig is 9kg;

[0046] (2) Trim and shave the leg embryo: scrape off the residual hair and dirt, chop off the pubic bone exposed outside the muscle, cut off the acetabular socket, split the protruding muscle part of the lumbar vertebrae, and trim off the excess fat and tendons on the leg surface and sides membranous tissue and skin tissue;

[0047] (3) Pickling: salting is carried out 10 times, the total salt amount is controlled at 35-55g / kg of clean fresh legs, the temperature is 3°C, and the curing time is 20 days;

[0048] (4) Washing and drying: Soak the marinated pork leg in running water, the temperat...

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Abstract

The invention relates to a making process of a ham with delicate fragrance of bamboo leaves. The making process sequentially comprises the following steps of 1, selecting raw materials; 2, scrapping pig leg semi-finished products; 3, performing low-salt preserving; 4, performing washing, and performing airing; 5, performing pretreatment on the bamboo leaves for smoking; 6, performing smoking withthe pretreated bamboo leaves, and performing fermentation;7, taking the fermented pig legs from a rack; and 8, performing piling and performing preserving. The process of the ham has the advantages ofbeing moderate in salinity, good in salt uniformity, and good in mouth feel, and ham has the delicate fragrance of the bamboo leaves.

Description

technical field [0001] The invention relates to a production process of ham, in particular to a production process of bamboo leaf fragrance ham. Background technique [0002] Jinhua ham, also known as fire ham, is one of the traditional famous products of the Han nationality in Jinhua, Zhejiang. It has a beautiful appearance, bright meat, unique aroma, and pleasant flavor, that is, color, aroma, taste, and shape. It is famous all over the world for its "four uniqueness". Listed as a tribute, Xie Yong’s "Miscellaneous Songs of Food Taste" mentioned: "Jinhua people multi-farm, brew wine, and raise pigs. Every time the rice is cooked, it must first be drained and fed to pigs. The pigs are fat and fat. Those who make ham need pigs. If there are many, you can get a good price. Therefore, there are more pig farmers." It is the essence of Chinese cured meat products. The "two-headed black" pig produced in Jinhua has plump hind legs and tender meat. It takes several months to comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23B4/044
CPCA23B4/044A23L13/10A23L13/428A23L13/72A23L33/105
Inventor 张吉林石红星
Owner JINHUA JINMAO HAM
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