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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, shortening process time, breaking through seasonal constraints

Inactive Publication Date: 2005-04-13
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

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Effect test

Embodiment 1

[0017] The dry-cured pork legs that have been soaked, rinsed and dried are hung on the shelves of the fermentation maturation room according to a certain distance, and then enter the fermentation maturation process after being dehydrated at 10-16°C for 3-10 days; the temperature range of medium-temperature fermentation is 16 -30°C, the time is 30-60 days; the temperature range for high-temperature maturation is 30-40°C, the time is 30-50 days, of which the high temperature time of 35-40°C is controlled at more than 20 days; the daily temperature during the fermentation and maturation process The rise and fall simulates the natural process, the set temperature value is lowered by 5±3°C, and the low temperature is maintained for 6-10 hours at night; during the medium-temperature fermentation process, the fresh air volume entering the fermentation maturation room gradually increases from zero to 30-40%, and the relative humidity is at In the range of 80%RH-30%RH, it gradually decr...

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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 process of dry-cured ham. 2. Technical background: [0002] Fermentation and maturation is the key process in the whole processing process of dry-cured ham. The length of the process time 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, which affects the quality and flavor of ham. Quality plays a decisive role. The fermentation and maturation of traditional dry-cured ham generally takes 6-8 months in spring and summer, and can be divided into three stages: low-temperature dehydration, medium-temperature fermentation, and high-temperature maturity. Taking Jinhua ham as an example, dry-cured hams are usually put on the shelves after being washed, dehydrated and air-drie...

Claims

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Application Information

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Patent Type & Authority Applications(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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