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Process for pickling low-salt preserved ham

A ham and process technology, applied in the field of ham curing technology, can solve problems such as long production cycle of ham, and achieve the effects of good sterilization, less salt consumption and uniform salt application.

Inactive Publication Date: 2020-02-21
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional pickling process, the amount of salt is generally 8%-10% of the weight of the raw material of the ham. The ham production cycle is long, and the salt is mainly used to remove water and prevent corrosion. To achieve this purpose, the traditional process also adds anti-corrosion effect to the salt used better nitrate

Method used

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  • Process for pickling low-salt preserved ham

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Experimental program
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Effect test

Embodiment 1

[0017] Use ham salting method of the present invention, concrete steps comprise:

[0018] a. Material selection: choose 6-8 catties of fresh pork legs, cut off the excessively long skin on the sides, flatten the protruding bones, weigh the processed fresh pork legs, and use it as a standard for the amount of salt marinade later, Use a wooden stick to fully beat the shaped ham to loosen the ham meat, and then squeeze the bleeding water from near the pig's feet to the upper part of the ham along the veins.

[0019] b. Salt: Smear and knead with the marinade. The marinade is composed of salt, perilla juice, and pepper powder in a weight ratio of 100:5:1. The perilla juice is obtained by squeezing fresh perilla stems and leaves to remove slag. Add salt in 4 times. For the first salting, the amount of marinade used is 2% of the weight of the fresh pork leg. The kneading direction is selected from near the pig's foot to the upper part of the ham, from the leg bone to the outer skin, ...

Embodiment 2

[0025] All the other steps are the same as the first embodiment, and the difference with the first embodiment is as follows:

[0026] b. Salt: The marinade is composed of table salt, perilla juice, and pepper powder in a weight ratio of 100:10:2. Divide the salt into 5 times, the amount of marinade used for the first salting is 2% of the weight of the fresh pork leg, the amount of the marinade used for the second salting is 1.5% of the weight of the fresh pork leg, rub the salt and pile up for two days; The amount of marinade used for the third salting is 1% of the weight of the fresh pork leg, and the salting method is the same as the first time; the amount of the marinade used for the fourth salting is 0.5% of the weight of the fresh pork leg, and the salt is kneaded and stacked for one day For the fifth salting, the amount of marinade used is 0.5% of the weight of the fresh pork leg, and the salt is kneaded and piled up.

Embodiment 3

[0028] All the other steps are the same as the first embodiment, and the difference with the first embodiment is as follows:

[0029] b. Salt: The marinade is composed of salt, perilla juice, and pepper powder in a weight ratio of 100:4:1.

[0030] e. Heaping: Plant ash is composed of pine wood ash and wormwood ash in a weight ratio of 98:2.

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Abstract

The invention provides a process for pickling a low-salt preserved ham. The process comprises steps of material selection, salt application, jar preservation, hanging and piling. Compared with a conventional process, the process emphasizes discharge of blood water in a fresh ham and uniform salt application since a pickling material used in the salt application step is composed of edible salt, purple perilla juice and Chinese prickly ash in a weight ratio of 100:(10-2):(3-1), and in the hanging step, the ham is wrapped by using a cloth bag which is soaked into Chinese prickly ash water and isdried naturally. On premise that the ham made by using the low-salt preserved ham processing method provided by the invention is not rotten or deteriorated, the salt content tested in lean is remarkably lower than that of a ham made by using the conventional process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a ham curing process with low sodium content, anti-corrosion and anti-mosquito damage. Background technique [0002] Ham is loved by people because of its bright appearance, unique flavor, easy storage and some appetizing and hemorrhaging effects. Ham is made from ham meat which is cured in salt, fermented in a vat, and air-dried in the air. In the traditional pickling process, the amount of salt is generally 8%-10% of the weight of the raw material of the ham. The ham production cycle is long, and the salt is mainly used to remove water and prevent corrosion. To achieve this purpose, the traditional process also adds anti-corrosion effect to the salt used Better nitrates. People pay more and more attention to healthy diet, and high-sodium ham products obviously do not meet people's requirements for healthy food. In order to reduce the consumption of salt, the patent d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/20A23B4/023A23B4/20A01M29/12
CPCA23L13/10A23L13/428A23L13/42A23L5/27A23L5/276A23B4/0235A23B4/20A01M29/12A23V2002/00A23V2200/16A23V2200/14
Inventor 芮茂能
Owner LIJIANG SANCHUAN IND GRP
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