Method for simulating constant-temperature pickling of low-salt hams

Abstract

The invention discloses a method for simulating constant-temperature pickling of low-salt hams. The method comprises the following steps: selecting fresh hams as raw material; trimming: trimming the ham into a lute shape; salt rubbing pickling: adding salt during ham pickling, and rubbing the salt after the salt is added; constant-temperature refrigeration-house pickling, wherein the pickling timeis 25-30 days, the temperature of the constant-temperature refrigeration house is 0-10 DEG C, and the number of times of ham turning is larger than or equal to 1; cold air drying, wherein the cold air drying temperature ranges from 10 DEG C to 15 DEG C, the working time of a cold air fan ranges from 2 h to 4 h, the working intermittent time of the cold air fan ranges from 2 h to 4 h, the air drying time ranges from 48 h, and air drying dewatering is stopped when the moisture of the ham is reduced to 75%; constant-temperature pickling: stopping dewatering when the water content is reduced to 75%, and performing constant-temperature and constant-humidity fermentation; gradually increasing the temperature to 30 DEG C at night, immediately reducing the temperature to 18-23 DEG C when the moisture of the ham is reduced by 70% in the next day, and preserving at normal temperature, so that the hams are in the ventilated environment and is not irradiated by sunlight; collecting and storing the pickled hams; the problems of low-salt pickling and perennial pickling of the hams are solved, low-salt perennial pickling of the hams is achieved, and the requirements of consumers in different regions for the low-salt hams are met.

Description

technical field

[0001] The invention relates to the technical field of ham curing, in particular to a method for simulating constant temperature curing of low-salt ham. Background technique

[0002] Chinese cured ham has a history of hundreds of years. However, so far; the old traditional method of curing is still used, and ham can only be cured in winter. Not only seriously restricting the raising of ham output like this, and production enterprise is in order to improve the finished product rate of ham; Due to the influence of people's consumption habits in different regions, the sales of ham are restricted. For example, in the central and northern regions of China, the taste is relatively light; except in the southwest region of my country, ham can be steamed and fried as a dish for consumption. Consumers with a milder taste can only use a small amount of ham to make soup with vegetables. In order to make ham meet the taste demands of mass consumers; the only way is to...