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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 in the preservation of meat/fish, food preservation, dry preservation of meat/fish, etc., can solve the problem of high total salt consumption, achieve long shelf life, solve seasonal production problems, improve The effect of producing hygienic conditions

Active Publication Date: 2005-01-26
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 operating steps of the present invention are:

[0020] 1. Slaughter at designated locations, inspect raw materials, trim and cut leg blanks, check pH value, and squeeze blood stasis;

[0021] 2. Pickle (5-7°C, salt dosage is 6.5-7%, add salt in 6 times, a total of 22-28 days, relative humidity is 70-80%;);

[0022] 3. Soak and wash your legs;

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

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

[0025] 6. Fermentation: pre-fermentation, temperature control 16-20°C, relative humidity 60-70%, 18-22 days; secondary fermentation, temperature control 22-28°C, relative humidity 75-80%, 38-44 days ;Third fermentation, temperature control 26-32 ℃, relative humidity 65-70%, 24-26 days;

[0026] 7. Inspection and finished product processing.

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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] The invention relates to a method for producing low-salt Jinhua ham under the conditions of temperature control, humidity control and sealing, and relates to the production technology of Jinhua ham. Background technique [0002] Jinhua ham originated in the Tang Dynasty and is a local specialty product with a long history. It is famous both at home and abroad for its "color, fragrance, taste and shape", and it is a national boutique that can be called "the best of China". Jinhua is the main production area of ​​traditional pigs in my country, with rich sources of pigs and excellent breeds of pigs. The ham marinated with Jinhua pork hind legs has thin skin and thin bones, full leg heart, bright yellow skin, bright red meat, strong aroma, delicious taste, rich nutrition, easy digestion and increased appetite. Therefore, Jinhua ham is also a Chinese national culture. treasure. [0003] However, the current ham processing methods are still very backward...

Claims

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Application Information

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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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