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Method for producing hypohaline ham under temperature/humidity controlled enclosed condition

A technology of Jinhua ham and production method, which is applied to the preservation of meat/fish, food preservation, and dry preservation of meat/fish, etc., can solve the problem of high total salt consumption, achieve long shelf life, increase productivity, and improve production sanitation conditions Effect

Active Publication Date: 2005-11-02
JINZI HAM CO LTD
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AI Technical Summary

Problems solved by technology

[0005] Xu Guoyang published the article "Research on the New Process of Jinhua Ham" ("Meat Industry" No. 2, 1996). Although there are detailed reports on the process conditions of the new process of artificial microclimate with temperature control and humidity control, the total amount of salt used is still relatively high. High salinity will inevitably make ham products still have "high salinity", and there is still room for further optimization and improvement in the key process conditions of pickling, air-drying, and fermentation

Method used

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Embodiment Construction

[0019] The operation steps of the present invention are:

[0020] 1. Fixed-point slaughter, raw material inspection, leg trimming, pH check, squeeze out blood stasis;

[0021] 2. Pickling (5-7℃, salt dosage is 6.5-7%, salt is applied in 6 times, 22-28 days in total, relative humidity is 70-80%;);

[0022] 3. Soak and wash legs;

[0023] 4. Dehydration and drying (dehydration temperature is 20-26℃, dehydration time is 4-5 days, and relative humidity of air is 60-65%);

[0024] 5. Plastic surgery (multiple times);

[0025] 6. Fermentation: pre-fermentation, temperature control 16-20℃, relative humidity 60-70%, 18-22 days;

[0026] Secondary fermentation, temperature control 22-28℃, relative humidity 75-80%, 38-44 days;

[0027] Three fermentations, temperature control 26-32℃, relative humidity 65-70%, 24-26 days;

[0028] 7. Inspection and processing of finished products.

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PUM

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Abstract

The invention provides a method for producing hypohaline ham under temperature / humidity controlled enclosed condition, wherein a temperature and moisture control device is utilized to stimulate temperature and moisture at four seasons, thus making it possible to produce the ham in the whole year, the technological conditions on key procedures such as pickling, de-watering, and fermentation are determined through optimization, the salt consumption is lowered to 6.5-7% from 9-10%.

Description

Technical field [0001] A method for producing low-salt Jinhua ham under temperature and humidity control and closed conditions relates to the production technology of Jinhua ham. Background technique [0002] Jinhua ham began in the Tang Dynasty and is a local specialty product with a long history. It is well-known at home and abroad for its "color, fragrance, taste and shape", and it is a national fine product called "the must of China". Jinhua is the main producing area of ​​traditional pigs in my country, with abundant pig sources and excellent pig breeds. The ham marinated with Jinhua pig hind legs has thin skin and thin bones, full legs, bright yellow skin, bright red flesh, strong aroma, delicious taste, rich nutrition, easy to digest and increase appetite. Therefore, Jinhua ham is also a Chinese national culture. Gems. [0003] However, the current ham processing methods are still very backward, mostly in small workshops, and the traditional family mode is limited to winte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/023A23B4/03A23L3/3571A23L13/60
Inventor 童群义施延军毛英芬蒋明建佘兴军陈胜通
Owner JINZI HAM CO LTD
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