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Curing and cleaning technology in the process of processing dry-cure ham

A dry-cured ham, processing technology, applied in the field of pickling and cleaning technology, can solve the problems of high labor intensity and achieve the effect of reducing labor intensity, high degree of automation, and high degree of mechanization

Inactive Publication Date: 2006-11-29
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production method can only be limited to winter production, and the labor intensity is high

Method used

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  • Curing and cleaning technology in the process of processing dry-cure ham
  • Curing and cleaning technology in the process of processing dry-cure ham
  • Curing and cleaning technology in the process of processing dry-cure ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The pickling process of the embodiment of the present invention is as follows: first place the selected pork leg 1 on the conveying raceway 2, and manually add salt to the side of the pork leg 1; then send the salted pork leg 1 into the Tumble and knead in the tumbler 3; the pork leg 1 after the tumbling is sent to the automatic salt spreader 4 by the conveyor belt 5, and the salt is automatically added, and then the three-mark salt is manually added to the three-mark position of the bone of the pork leg 1; The final pork legs 1 are stacked and left to stand for 5 to 7 days; the whole process of adding salt, tumbling, salting and adding three swabs of salt to the standing pork legs 1 is repeated 3 to 4 times to complete the early marinating process. system. During the pickling process, the ambient temperature is controlled at 0-6°C, and the humidity is 80-90% RH. In this embodiment, the processed pork legs 1 were stacked and left to stand for 6 days; the above-mentione...

Embodiment 2

[0018] The cleaning process of the present invention is: the pork leg 1 that has been cured is sent into the first cleaning tank 7, and the salt coating on the surface is eluted; In the cleaning tank 8, the water temperature is controlled at 20-40°C, so that the excess salt on the surface is dissolved into the water; the pork leg 1 after cleaning and soaking is rinsed with clean water, and then enters the air shower equipment 12 to dehydrate and dry the surface, and enter the dry pickling Follow-up process of ham. In this embodiment, the water temperature of the second cleaning tank 8 is controlled at 35°C.

[0019] figure 2 A schematic diagram of a cleaning process flow related to the embodiment of the present invention is disclosed without limitation. It can be seen in the figure that the first cleaning tank 7 and the second cleaning tank 8 both use ultrasonic bubble combined cleaning tanks, wherein the first cleaning tank The ultrasonic generator 9 of 7 is placed on the ...

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Abstract

The invention relates to a pickling and cleaning process in ham pickling procedure comprising the steps of, placing onto sprocket track for manual salt feeding onto the lateral position of the pig legs, rolling in rolling maching, automatically feeding into salt spraying apparatus for automatic salt addition, manual salt feeding, stacking and stewing, repeating the procedures for 3-4 times, feeding into a first cleaning pool for elution of surface coated salt, feeding into a second cleaning pool for removal of excess salt, water flush, and surface dewatering and weathering.

Description

Technical field: [0001] The invention relates to a processing technology of dry-cured ham, in particular to a curing and cleaning technology in the processing process of dry-cured ham. technical background: [0002] Pickling and cleaning is the key process in the whole processing process of dry-cured ham, which is related to the curing speed, salt amount and uniformity of ham, and plays a decisive role in the later maturity and quality of ham. The whole process of traditional dry-cured ham processing is done manually by workers, and the curing takes one month. Take Jinhua ham as an example. When marinating, it needs to add salt seven times and turn the heap five times; for cleaning, first soak the marinated pork leg in cold water for 24 hours, and then use a broom to remove the surface dirt manually. Then put it outside to air dry naturally. This mode of production can only be limited to winter production, and the labor intensity is high. Invention content: [0003] The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/023A23B4/26
Inventor 章建浩徐幸莲周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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