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Anti-oxidation anti-ultraviolet protection method in ham aging process

An anti-ultraviolet and anti-oxidation technology, used in food ingredients as antioxidants, preservation of meat/fish with a protective layer, food ingredients as a coating agent, etc. Production, waste and other problems, to achieve the effect of eliminating the production of mycotoxins, improving the storage period and reducing the waste layer

Pending Publication Date: 2020-04-10
裘先远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, there are fewer and fewer places with kitchen conditions, which can no longer meet the requirements of modern production
[0004] At present, in Yunnan, the aging time of ham is usually only two to three years, and it will produce a hazy taste after a long time.
And when buying, the seller usually cuts off the oxide layer of at least 5mm on the surface, which is a big waste.
Some factories will remove the oxide layer and use vacuum packaging when leaving the factory. However, through vacuum packaging, vacuum packaging can only prevent oxidation in a short period of time, and cannot achieve long-term aging

Method used

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  • Anti-oxidation anti-ultraviolet protection method in ham aging process

Examples

Experimental program
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Effect test

Embodiment 1

[0038] An anti-oxidation and anti-ultraviolet protection method in the aging process of ham, comprising the following steps:

[0039] Step (1), trimming: trim the dried ham until it is smooth and flat;

[0040] Step (2), sizing: dissolve starch in water to make a slurry, and then use the slurry to sizing the ham; when preparing the slurry, the mass ratio of starch and water used is 1:1;

[0041] Step (3), apply antioxidant: After 85%~90% of the water in the slurry on the surface of the ham evaporates after sizing, apply food-grade antioxidant on the surface, and then dry naturally; the food-grade antioxidant does not include tea polyphenols;

[0042] Step (4), repeat step (2) ~ step (3) once;

[0043] Step (5), waterproof treatment: wrap the ham with plastic film for waterproof treatment;

[0044] Step (6), sticker: stick the paper on the surface of the plastic film with a food-grade adhesive, stick 2-3 layers, and dry naturally;

[0045] Step (7), wrapping heat-shrinkable...

Embodiment 2

[0047] An anti-oxidation and anti-ultraviolet protection method in the aging process of ham, comprising the following steps:

[0048] Step (1), trimming: trim the dried ham until it is smooth and flat;

[0049] Step (2), sizing: dissolve starch in water to make a slurry, and then use the slurry to sizing the ham; when preparing the slurry, the mass ratio of starch and water used is 1:2;

[0050] Step (3), apply antioxidant: After 85%~90% of the water in the slurry on the surface of the ham evaporates after sizing, apply food-grade antioxidant on the surface, and then dry naturally; the food-grade antioxidant does not include tea polyphenols;

[0051] Step (4), repeat step (2) ~ step (3) 2 times;

[0052] Step (5), waterproof treatment: wrap the ham with plastic film for waterproof treatment;

[0053] Step (6), sticker: stick the paper on the surface of the plastic film with a food-grade adhesive, paste 3 layers, and dry naturally;

[0054] Step (7), wrapping heat-shrinkabl...

Embodiment 3

[0060] An anti-oxidation and anti-ultraviolet protection method in the aging process of ham, comprising the following steps:

[0061] Step (1), trimming: trim the dried ham until it is smooth and flat;

[0062] Step (2), sizing: dissolve starch in water to make a slurry, and then use the slurry to sizing the ham; when preparing the slurry, the mass ratio of starch and water used is 1:1.5;

[0063]Step (3), apply antioxidant: After 85%~90% of the water in the slurry on the surface of the ham evaporates after sizing, apply food-grade antioxidant on the surface, and then dry naturally; the food-grade antioxidant does not include tea polyphenols;

[0064] Step (4), repeat step (2) ~ step (3) 3 times;

[0065] Step (5), waterproof treatment: wrap the ham with plastic film for waterproof treatment;

[0066] Step (6), sticker: stick the paper on the surface of the plastic film with a food-grade adhesive, stick 2 layers, and dry naturally;

[0067] Step (7), wrapping heat-shrinkab...

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Abstract

The invention relates to an anti-oxidation anti-ultraviolet protection method in a ham aging process, and belongs to the technical field of ham aging protection. The method comprises the following steps: performing trimming, performing sizing, performing coating with an antioxidant, performing waterproof treatment, performing paper pasting, and performing coating with a heat-shrinkable film. According to the invention, invasion of oxygen and ultraviolet rays is thoroughly solved, the storage period is prolonged, and the aging time is prolonged, so that quality of a ham is greatly improved. Meanwhile, a coating is permeable to a material and is complexed with grease, so that a new fragrant and tasty substance is formed, fragrance of the product is enhanced, and quality is improved. Moreover, the product is not subjected to mildew fermentation, so that the material can enter a mature period in advance. Therefore, inventory is reduced, generation of mycotoxin is avoided, a waste layer isalso reduced, and thus the method is easy to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of ham aging protection, and in particular relates to an anti-oxidation and anti-ultraviolet protection method during ham aging. Background technique [0002] Ham (English: Ham) is the leg of a salted or smoked animal (such as beef leg, lamb leg, pork leg, chicken leg), is the hind leg of a pickled animal that has been salted, smoked, fermented and dried, generally The "sandwich ham" is made by pressing the hind leg of pig or the meat of pig and beef, adding starch and food additives, also known as "fire meat" and "lan smoked". Chinese traditional specialties. Originally produced in Jinhua, Zhejiang, modern hams from Jinhua in Zhejiang, Rugao in Jiangsu, Anfu in Jiangxi and Xuanwei in Yunnan are the most famous. [0003] The traditional protection method for ham aging is to use smoke in the kitchen to form a layer of oily smoke. The soot layer can isolate oxygen and ultraviolet rays, and provide condition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2200/02A23V2200/22A23V2250/5118
Inventor 裘先远高榆蔓
Owner 裘先远