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Ferment and mature process of dried pickled ham

A technology for fermenting mature, dry-cured ham, applied in food preservation, climate change adaptation, meat/fish preservation, etc. The effect of modern and intelligent control, breaking through seasonal constraints, shortening process time

Inactive Publication Date: 2006-11-08
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This primitive and backward traditional production method takes a long time to process and is basically restricted by environmental and climatic conditions. It is difficult to guarantee the flavor quality when encountering abnormal weather, and it does not meet the safety and quality control requirements of modern large-scale food production.

Method used

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  • Ferment and mature process of dried pickled ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Hang the dry-cured pork leg that has been dipped, rinsed and blow-dried on the shelf of the fermentation maturation room at a certain interval, and then enter the fermentation maturation process after 3-10 days of low-temperature dehydration at 10-16℃; the temperature range of medium-temperature fermentation is 16 -30℃, the time is 30-60 days; the temperature range of high temperature maturation is 30-40℃, and the time is 30-50 days, of which the high temperature time of 35-40℃ is controlled at more than 20 days; the temperature every day during the fermentation process The lifting and lowering simulates the natural process, the set temperature is reduced by 5±3℃, and the low temperature is maintained at night for 6-10 hours; the fresh air volume entering the fermentation mature room during the medium temperature fermentation process gradually increases from zero to 30-40%, and the relative humidity is at Within the range of 80%RH-30%RH, it will gradually decrease at a rate...

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Abstract

The dry pickled ham fermenting maturation process includes three stages one low temperature dewatering, middle temperature fermentation and high temperature maturation. After washing, showering and surface air drying, pig leg is first low temperature dewatered at 10-16 deg.c and 60-80 % RH for 3-10 days; then middle temperature fermented at temperature from 15 deg.c to 30 deg.c for 30-60 days; and high temperature matured at 30-40 deg.c, controlled humidity and fresh air amount gradually increased from 40-50 % to 60-80 % for 30-50 days. During the fermentation and the maturation, the temperature at night is 3-6 deg.c lowered and maintained for 6-10 hr. The present invention has greatly shorted production process, raised production efficiency, no limitation in season and no weather influence on the quality of ham.

Description

1. Technical Field: [0001] The invention relates to a processing technology of dry-cured ham, in particular to a fermentation maturation technology in the processing of dry-cured ham. 2. Technical background: [0002] Fermentation and maturation is a key process in the entire processing of dry-cured ham. The length of the process and technical parameters affect the degree of protein and lipid decomposition and oxidation and the formation of flavor substances in the process of fermentation and maturation of dry-cured ham. Quality plays a decisive role. The fermentation and maturation of traditional dry-cured ham generally lasts 6-8 months in spring and summer, and can be divided into three stages: low temperature dehydration, medium temperature fermentation, and high temperature maturation. Take Jinhua ham as an example. Generally, dry cured legs are put on the shelves before and after the beginning of spring after being washed, dehydrated and air-dried; medium-temperature ferment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/023
CPCY02A40/90
Inventor 章建浩唐志勇周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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