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Pulsed electric field based quick curing device and method of dry-cured ham

A pulsed electric field, dry-cured ham technology, applied in the field of dry-cured ham rapid curing devices, can solve the problems of hidden dangers of food safety, long salting time, bacterial corruption of ham, etc., to eliminate the use of preservatives and increase muscle cell gaps , the effect of accelerating the diffusion of salt

Inactive Publication Date: 2018-04-03
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, domestic dry-cured hams such as Jinhua ham still use the traditional method of salting and overturning 7 times by hand. Due to the large size of the whole leg, it is difficult for the salt to penetrate into the ham quickly, so the salting time required is longer (40 days), high salt content and poor uniformity of salt in the legs
Due to the long salting time, not only the ham fat is seriously oxidized, but also the ham is more likely to breed bacteria, cause corruption and even toxin residues, and indirectly cause producers to illegally add nitrates for preservation, bringing food safety hazards

Method used

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  • Pulsed electric field based quick curing device and method of dry-cured ham

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Embodiment

[0034] The main parameters of this embodiment are: the average thickness of the side of the ham is 25 cm, the applied voltage of the high-voltage electrode is 5-50 kV, the pulse width is 2-10 μs, and the pulse voltage is 100-300 Hz. Taking the device and method applied to Jinhua dry-cured ham as an example, the implementation of the device and method is further elaborated:

[0035] Implementation steps: The fresh bone-in pork leg (thickness 25cm) after preliminary thickness classification and modification is transported to the pulse electric field treatment area by a grounded metal conveyor belt. During the process, the upper surface of the ham is in close contact with the surface of the high-voltage electrode and a peak A pulse with a voltage of 50kV, a pulse width of 10μs, and a frequency of 120Hz. The total processing time for bone-in pork legs was 10 s through the conveyor belt at a speed of 5 cm / s. After the ham has completely passed through the processing area, it enter...

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Abstract

The invention discloses a pulsed electric field based quick curing device and method of dry-cured ham. The pulsed electric field based quick curing device comprises a grounded stainless steel conveying belt and high-voltage electrode roll shafts, wherein pork legs with bone are put on the grounded stainless steel conveying belt, so the lower surfaces of the pork legs with bone are in close contactwith the grounded stainless steel conveying belt; three high-voltage electrode roll shafts arranged in a line perpendicular to the conveying direction of the grounded stainless steel conveying belt are arranged above the grounded stainless steel conveying belt, the lower surfaces of the three high-voltage electrode roll shafts are in close contact with the upper surfaces of the pork legs with bone; and the electrode structures of the three high-voltage roll shafts are same and all comprise metal rollers, guiding shafts, rolling bearings, screw caps, insulating bases and spring rods, and the metal rollers are connected with pulse generators. According to the pulsed electric field based quick curing device, microsecond-level pulsed high-voltage electricity is applied to ham by virtue of electrodes formed by the grounded conveying belt and the stainless steel roll shafts, and a high-voltage pulsed electric field in the ham can induce perforation of muscle cells in the pork legs and increase pores among tissues, thereby enabling subsequent salt to quickly penetrate into the ham and greatly shortening the curing time.

Description

technical field [0001] The invention relates to a meat product curing device, in particular to a pulse electric field-based rapid curing device and method for dry-cured ham. Background technique [0002] At present, domestic dry-cured hams such as Jinhua ham still use the traditional method of salting and overturning 7 times by hand. Due to the large size of the whole leg, it is difficult for the salt to penetrate into the ham quickly, so the salting time required is longer (40 days), high salt content and poor uniformity of salt in the legs. Due to the long salting time, not only the fat oxidation of the ham is serious, but also the ham is more likely to breed bacteria and cause corruption and even toxin residues. It also indirectly causes producers to illegally add nitrates for preservation, bringing food safety hazards. Contents of the invention [0003] The purpose of the present invention is to provide a dry-cured ham rapid salting device and method based on pulsed e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/02
CPCA23B4/02A23L13/76
Inventor 王剑平吕陈昂陈小天
Owner ZHEJIANG UNIV
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