Production method of flavor ham

Abstract

The present invention discloses a production method of a flavor ham. The method comprises the following steps: shaping, rolling, salting, pickling and preliminary fermentation, high-pressure treatment, after ripening, and vacuum packaging. The method adopts processing steps with a specific sequence, and utilizes high pressure and ultrahigh pressure technologies so as to improve pickling efficiencyand to reduce the dosage of salt and flavoring agents. Combined with a protective layer, the method can prevent oxidation and mosquito invasion during the production process of hams. At the same time, pure natural plant extracted flavoring agents are adopted to enrich the taste of the ham, to increase the nutrient substances and to resist oxidation. Compared with hams which are just subjected toa protective layer treatment and but no pickling treatment, the finished ham obtained by adopting the method of the invention has significantly-reduced subcutaneous fat acid value and peroxide value and significantly-increased nutrient substances such as flavones, which means that the beneficial effects of the method of the invention are obvious and the obtained finished ham is more beneficial tohuman health.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a production method of flavored ham. Background technique [0002] Ham is one of the traditional meat processing products in China. Generally, processing procedures such as salting (or smoking), fermentation, and drying are adopted. However, traditional techniques require long-term outdoor operations, and nitrous acid often appears in the later stages of processing. Problems such as excessive salt and worms, and even illegal processors spray dichlorvos on the surface to prevent flies. [0003] The Chinese patent with publication number CN 102028233 A discloses a ham processing method. The steps are: quick cooling-squeezing and draining blood-washing and spraying-condiment rubbing-fumigation-hanging and maturing. The method uses pepper noodles , The chili noodles are evenly mixed and spread on the surface of the ham, which can effectively prevent the occurrence of maggots. However, the p...

AI Technical Summary

Problems solved by technology

[0007] The taste of traditional salted (or smoked) ham is relatively single. In order to meet the needs of consumers for multiple tastes, people have gradually developed some hams with special flavors. For example: the Chinese patent application with publication number CN 105105194 A discloses A method for pickling flavored tea-flavored ham. According to the weight of the ham, 3.5% to 5% of table salt and 3% to 5% of Pu'er tea powder are used as condiments; Mix the powder with salt, take the condiment between 6.5% and 9% according to the thickness of the meat, sprinkle the condiment on the fresh ham three times, and knead until the water leached from the ham meat overflows on the surface