Method for preparing ham by coating method

Abstract

The invention discloses a method for preparing a ham by a coating method, and belongs to the technical field of ham processing. The method for preparing the ham by the coating method includes the steps that firstly, a coating solution is prepared, specifically, sodium carboxymethylcellulose, propylene glycol, deacetylated chitosan and salt are added to deionized water and mixed evenly to obtain the coating solution; after the ham is pickled and shaped, the ham is wrapped by a gauze and tied firmly with a string, then the ham is immersed in the coating solution from an oil head to feet, the hamis taken out to drain until the coating solution no longer drips, and then the ham is transferred to a ham rack, and the coating solution is subjected to air drying naturally; and the coated ham is managed according to a normal ham fermentation process. According to the method for preparing the ham by the coating method, the coating is safe and non-toxic, the ham can be protected for a long timestably, the role of preventing bacteria, insects and oxidation is played, and the stability of the internal environment is protected when the ham is fermented, so that a higher quality ham is produced; and meanwhile, when the ham is eaten, the surface is clean and sanitary, cutting is not required, and the waste of ham meat is reduced.

Description

technical field [0001] The invention relates to a method for preparing ham by a coating method, and belongs to the technical field of ham processing. Background technique [0002] When the ham is produced by the traditional process, during the period of hanging and maturing (fermenting) the ham, due to the suitable temperature and humidity, many microorganisms grow on the surface of the ham, such as: lactic acid bacteria, micrococcus, staphylococcus, yeast, mold, etc., but mainly mold . It has long been believed that mold can improve the quality of ham. For example: Xuanwei ham often uses "wearing a green robe" as an index to judge the quality of ham, and Jinhua ham with "frog flower" color (referring to various molds) is also considered to be of good quality. The growth of mold will have a certain inhibitory effect on the growth of microorganisms inside the ham, and has a certain effect on preventing corruption. At the same time, the mold forms a protective film on the me...

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Problems solved by technology

[0006] However, there are various shortcomings in the above-mentioned various methods.

Especially the ham meat noodles produced by the above-mentioned various methods still look very dirty, and a very thick layer needs to be cut off when eating, especially where the meat noodles are uneven, a lot of meat will be cut off, causing losses

The effect of the membrane can not fully meet the needs of ham fermentation, such as: the anti-insect and anti-mildew functions are not strong; the water permeability is not good, which affects the drying of ham, etc.

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