Production of ham

A production method and ham technology are applied in the processing field of meat products, which can solve the problems of dampness of plant ash, excessive sodium chloride, mildew of ham, etc., and achieve the effects of reducing saltiness, adding aroma, and smoothing the cut surface.

Inactive Publication Date: 2003-04-02
LIJIANG YUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fire nitrate is easy to produce nitrite in the produced ham, which not only affects the taste of ham, but also is harmful to the health of eaters
In addition, in order not to deteriorate the ham during the curing process and to extend the shelf life of the ham, the content of sodium chloride in the formula of cured ham is relatively high (generally 8 kg of sodium chloride is used per 100 kg of pork leg), The hams produced in this way are all salty, and they are often soaked in fresh water to reduce the saltiness when eating. In this way, the aroma of the ham is greatly reduced. It will aggravate the condition of patients with heart failure, hypertension, nephritis, liver cirrhosis rehydration, and elevated intracranial pressure. These are contrary to the current demand for low-salt, health care, and nutritional development of ham
[0003] On the other hand, ham is produced by burying in plant ash for fermentation, because the plant ash used is not dry and sterilized well, and when fermenting in plant ash, 80% of the time is in the local rainy season, the humidity in the air is high, and the plant ash is easy to get wet , coupled with the damage of harmful bacteria in the remaining plant ash, it will cause mildew and damage to the ham during the fermentation process, which will reduce the qualified rate of the product, and the fermentation period will be longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Trimming and inspection of pork legs: from 15 days after the beginning of winter to the end of the beginning of spring, choose the hind legs of the famous German "Duroc (transliteration)" lean meat pig breed as raw materials, and spread the ham raw materials (cut fresh hind legs) to cool (It takes 6-8 hours). Then the pig leg is trimmed to make it shape, and the ham raw material is hygienically inspected. At the same time, the residual pig blood in the fresh leg is squeezed clean by manual methods.

[0011] Soaking and seasoning: Soak the pork legs with 8 kg of 50° white wine, mix the typical salt, potassium chloride, edible glucose, Sichuan pepper, grass fruit powder, and pepper, and then knead them into the fresh legs five times, each 100 kg Fresh pork leg is equipped with 4.5 kg of sodium chloride, 2.5 kg of potassium chloride, 1.5 kg of edible glucose, 60 grams of Sichuan pepper, 150 grams of grass fruit powder, and 80 grams of pepper powder.

[0012] Pickling and ...

Embodiment 2

[0016] Trimming and inspection of pork legs: from 15 days after the beginning of winter to the end of the beginning of spring, choose the hind legs of the famous German "Duroc (transliteration)" lean meat pig breed as raw materials, and spread the ham raw materials (cut fresh hind legs) to cool (It takes 6-8 hours). Then the pig leg is trimmed to make it shape, and the ham raw material is hygienically inspected. At the same time, the residual pig blood in the fresh leg is squeezed clean by manual methods.

[0017] Soak seasoning: Soak the pork legs with 6 kg of 60° white wine, mix typical salt, potassium chloride, edible glucose, Sichuan pepper, grass fruit powder, and pepper, and then knead them into the fresh legs five times, each 100 kg Fresh pork leg is equipped with 3 kg of sodium chloride, 4 kg of potassium chloride, 1 kg of edible glucose, 100 grams of Sichuan pepper, 250 grams of grass fruit powder, 50 grams of pepper, and 1 kg of brown sugar.

[0018] Pickling and dr...

Embodiment 3

[0022] Trimming and inspection of pork legs: from 15 days after the beginning of winter to the end of the beginning of spring, choose the hind legs of the famous German "Duroc (transliteration)" lean meat pig breed as raw materials, and spread the ham raw materials (cut fresh hind legs) to cool (It takes 6-8 hours). Then the pig leg is trimmed to make it shape, and the ham raw material is hygienically inspected. At the same time, the residual pig blood in the fresh leg is squeezed clean by manual methods.

[0023] Soaking and seasoning: After soaking the pork leg with 7 kg of 54° white wine, mix typical salt, potassium chloride, edible glucose, Sichuan pepper, grass fruit powder, and pepper, and then knead it into the fresh leg four times. Fresh pork leg is equipped with 5 kg of sodium chloride, 2 kg of potassium chloride, 0.5 kg of edible glucose, 50 grams of Sichuan pepper, 200 grams of grass fruit powder, 150 grams of pepper, and 2 kg of brown sugar.

[0024] Pickling and ...

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PUM

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Abstract

A technology for producing ham includes such steps as examining and pre-treating the pork leg, immersing in the mixture of spirit, sodium chloride, potassium chloride, edible glucose, hot pepper, Caoguo powder and pepper powder, preseriving, drying in air, wrapping by cotton paper, burying in the mixture of dried charcoal and plant ash, fermenting and removing ash. Its advantages are no or a little nitrate, good smell, short fermenting period, and high percentage of qualified products (99%).

Description

1. Technical field [0001] The invention relates to a production method for processing fresh pork leg into ham, belonging to the technical field of meat product processing. 2. Background technology [0002] The ham production method in the prior art includes the steps of trimming and inspecting pork legs, soaking and seasoning, pickling and drying in the shade, fermentation, deashing and decomposition. In order to improve the color of ham, fire salt is generally used in the processing process. Fire nitrate is easy to make the produced ham produce nitrite, which not only affects the taste of ham, but also is harmful to the health of eaters. In addition, in order not to deteriorate the ham during the curing process and to extend the shelf life of the ham, the content of sodium chloride in the formula of cured ham is relatively high (generally 8 kg of sodium chloride is used per 100 kg of pork leg), The hams produced in this way are all salty, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00
Inventor 李金成
Owner LIJIANG YUYUAN FOOD
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