Preparation method of low-salt Tibetan spiced ham

A production method, the technology of Tibetan fragrant pig, is applied in the field of low-salt Tibetan fragrant pig ham, which can solve the problems of excessive nitrate content, fat oxidation, paste-like hard shell, etc., and achieve the reduction of salt consumption for curing and moderate fat content , the effect of improving the quality of ham

Inactive Publication Date: 2019-06-14
YUNNAN AGRICULTURAL UNIVERSITY +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the traditional fermented hams are developed to prolong the storage time. The salt content of such products is relatively high (generally 8% to 12%), and there may be problems such as excessive nitrate content, which is not good for the health of consumers. Limit the consumption of the product and reduce its market competitiveness
[0003] On the other hand, the traditional fermented ham is in direct contact with the air during processing and naturally fermented and matured, resulting in serious fat oxidation of this type of product, which directly affects the market prospect of the product
Additionally, dry-cured hams can develop mushy crusts or white spots

Method used

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  • Preparation method of low-salt Tibetan spiced ham
  • Preparation method of low-salt Tibetan spiced ham
  • Preparation method of low-salt Tibetan spiced ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of low-salt Tibetan fragrant pig ham, it comprises the steps:

[0035] S1, raw material selection

[0036] Select Diqing Tibetan pigs or hybrid pigs containing at least 50% of Diqing Tibetan pig bloodlines. In the early stage of fattening, most of them are grazing and raised. In the later stage of fattening, high-energy feed mainly composed of corn and potatoes plus leafy green feed is used to fatten the fattened pigs. The content of intramuscular fat and intermuscular fat increases, and they are slaughtered when the live weight reaches 90kg-100kg between October and February of the next year. The hair removal method is adopted during slaughtering to keep the pork skin intact, and the front and rear hoofs are kept on the pig legs when the pig legs are divided.

[0037] After slaughtering, remove the hair, cut the four pig legs from the carcass, and place them in an acid discharge workshop with a temperature of 4°C to cool and discharge acid...

Embodiment 2

[0053] Comparison of Ham Indexes with Different Salt Concentrations

[0054] Use three low salt concentrations, 3.5%, 5.5%, and 7.5%, respectively, which are all lower than the amount of salt used in traditional curing. Compare the indicators of three types of salt-cured ham:

[0055] The water content of muscle tissue decreased gradually during the ripening process of ham, and with the increase of salt addition, the water content of muscle tissue decreased significantly. During pickling, such a high moisture content is suitable for the growth of many microorganisms, but the high osmotic pressure of salt and the low temperature during pickling prevent most microorganisms from growing and multiplying, thereby inhibiting the spoilage of ham. After a long period of ripening, the salt gradually penetrates into the muscle tissue inside the ham, causing the water to escape.

[0056] Table 1 Physicochemical indicators of Tibetan pork ham muscle tissue with different amounts of salt ...

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Abstract

The invention discloses a preparation method of a low-salt Tibetan spiced ham. The method comprises the steps of selecting purebred Diqing Tibetan pigs or hybrid pigs with at least 50% of blood relationship with the Diqing Tibetan pigs, selecting 7-12 kg front and back legs meeting the examination requirements, and shaping the legs; only adopting white well salt produced in a Tibet salt well as curing salt for low-salt curing, wherein the well salt is fried, crushed and sieved before use; after the salt is added three times for curing, transferring the legs into a ham fermentation workshop tobe suspended and naturally fermented and matured. According to the preparation method of the low-salt Tibetan spiced ham, the salt usage for curing the ham is greatly reduced to 3.5-7.5% which is lower than that in the current market, wherein the salt usage in the current market is 8-10%. The phenomena of rancidity and decay cannot happen in the curing process, white spots rarely occur, the low-salt ham which is more suitable for direct eating is obtained, and various indexes of the ham quality are superior to those of a ham adopting the traditional salt usage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-salt Tibetan fragrant pork ham. Background technique [0002] Most of the traditional fermented hams are developed to prolong the storage time. The salt content of such products is relatively high (generally 8% to 12%), and there may be problems such as excessive nitrate content, which is not good for the health of consumers. It limits the consumption of the product and reduces its market competitiveness. [0003] On the other hand, the traditional fermented ham is in direct contact with air during processing and naturally fermented and matured, resulting in serious fat oxidation of this type of product, which directly affects the market prospect of the product. In addition, dry-cured hams may develop a mushy crust or white spots. [0004] With the development of the economy and the improvement of health awareness, consumers have p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23B4/02
CPCY02A40/90
Inventor 董新星严达伟马黎李明丽段新慧鲁绍雄兰国湘张正君王孝义
Owner YUNNAN AGRICULTURAL UNIVERSITY
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