A method and device for curing low-salt ham

Abstract

The invention discloses a method and device for curing low-salt ham, and belongs to the field of food curing and processing. The method for curing low-salt ham of the invention comprises cold plasma treatment of natural sea salt, peony flower extract, peony leaf extract, venous inula flower extract, bitter buckwheat extract, prune fruit oil, honey and water to obtain a curing liquid, which is then sprayed on the surface of pork leg meat, and the dripping liquid is mixed with the curing liquid and continuously sprayed on the pork leg meat for vacuum curing; and then the low-salt ham is obtained by controlling the temperature and humidity for fermentation. The invention overcomes the traditional process of curing ham only relying on natural temperature and humidity, and uses cold plasma technology, vacuum-assisted technology and humidity-controlled temperature to efficiently prepare ham. At the same time, the curing liquid and the liquid dripping from the curing liquid sprayed on the turned pork hind leg meat are used to spray and vacuum-cured the pork leg meat, which not only plays a role in seasoning and sterilization, but also forms a protective layer to prevent mosquitoes and flies from invading and contaminating, reduces oxidation and the generation of harmful substances, and the quality of the finished product is controllable.

Description

Technical Field

[0001] The present invention relates to Food pickling processing technology field , specifically relating to a method and device for pickling low-salt ham. Background Art

[0002] Ham has a history of hundreds of years in China and has always been a favorite food for consumers with high nutritional value. However, ham can only be pickled in winter, and a large amount of salt is used to infiltrate the ham to cause tissue dehydration to achieve the purpose of preserving the ham. This makes it impossible to industrialize ham production, and not only is the quality and flavor poor, but it is also greatly affected by temperature and humidity and is prone to mold and rot.

[0003] Patent CN111820384A discloses a pickling processing device for reducing the formation of harmful substances in ham production. The ham surface is fully contacted with the pickling material through multiple turning rods and turning edges to improve the pickling quality of the ham, but the pickling efficiency is slow, and the purpose of preserving the ham is achieved by dehydrating a large amount of salt. The ham has poor flavor and a short shelf life, and the turning rods and turning edges are not suitable for turning and pickling large-volume hams. Patent CN102125269A discloses a method for producing low-temperature and low-salt hams using high pressure. The method uses a salt injection method to reduce the salt content in the ham, and uses an ultra-high pressure treatment method to make it easier for salt to penetrate into the ham and speed up the pickling speed, but the salt distribution in this method is not uniform. Although the existing technology improves the pickling rate, the salt content of the ham is still relatively high, which affects the taste of the ham. In addition, in order to reduce the invasion of mosquitoes and prevent the oxidation of the ham, an additional protective layer of material is usually added, such as a mixture of pepper powder and chili powder, which is applied to the surface of the ham to prevent insect pests. However, the efficiency is low, and it cannot completely prevent the breeding of pathogenic insect eggs, and it cannot effectively reduce the risk of oxidation. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method and device for pickling low-salt ham.

[0005] To achieve the above object, the technical solution adopted by the present invention is: a method for pickling low-salt ham comprises:

[0006] (1) Natural sea salt, peony flower extract, peony leaf extract, Inula japonica extract, buckwheat extract, Prinus utilis oil, honey and water are uniformly mixed in a water tank to form a mixed solution, and then subjected to cold plasma treatment to obtain a pickling solution.

[0007] (2) At 5-7°C, the pickling liquid is sprayed on the turned pork leg meat. The pickling liquid drips down and mixes with the pickling liquid in the water tank and continues to be sprayed on the turned pork leg meat. After the spraying is completed, the turning is stopped and the vacuum pickling treatment is carried out.

[0008] (3) fermenting the vacuum-cured pork leg at a temperature of 7-10° C. and a humidity of 75-82% for 17-26 days, then drying the surface at a temperature of 10-16° C. and a humidity of 70-75%, and finally fermenting at a temperature of 20° C.-26° C. and a humidity of 70-80% for more than 60 days to obtain a low-salt ham.

[0009] In the step (2), the vacuum pickling process specifically includes: S1, vacuuming to a preset vacuum degree and maintaining it for a period of time; S2, turning off the vacuum pump to restore atmospheric pressure and maintaining it for a period of time; S3, repeating steps S1 and S2 3-6 times.

[0010] The present invention utilizes vacuum pickling technology and cold plasma technology in combination. On the one hand, after repeated vacuum and normal pressure treatment, the pork tissue becomes loose, which is conducive to the diffusion of various components in the pickling solution, reduces the intake of salt, and improves the efficient diffusion of components such as salt. On the other hand, the peony flower extract and the peony leaf extract in the pickling solution have bactericidal properties, and the pickling solution treated by cold plasma technology contains liquid phase active species with strong sterilization ability. At the same time, the compound veined inula flower extract, bitter buckwheat extract and green prunes oil delay the lipid oxidation of ham meat, inhibit bacteria, resist oxidation and moisturize. Therefore, these bactericidal substances combined with vacuum technology can not only sterilize the surface of the pig leg, but also can play a sterilizing effect inside the tissue. In addition, the pickling solution of the present invention uses honey to improve the flavor of the ham on the one hand, and promotes the seasoning solution to be better fixed on the pig leg on the other hand.

[0011] Compared with the traditional one-time vacuuming process, the vacuum pickling technology of the present invention adopts a process of repeated vacuuming and restoring atmospheric pressure, which is more conducive to the efficient diffusion of the pickling liquid into the pork tissue and is more conducive to the realization of low salt, high shelf life and low peroxide value.

[0012] The invention strictly controls the temperature and humidity of the pork leg meat in the fermentation stage, which can reduce the production time of the ham on the one hand, and is conducive to the realization of production; on the other hand, it can overcome the traditional ham relying on high-salt dehydration and pickling, and achieve the purpose of long shelf life and low peroxide value of ham on the basis of low salt by strictly controlling the temperature and humidity. If the temperature and humidity are not within the specified range of the invention, the production time of the ham will be long, the shelf life of the ham will be greatly reduced, the meat lipids will be easily oxidized and the flavor of the ham will be poor.

[0013] In the step (2), before spraying the pickling liquid, the pork leg meat is processed, including: freezing the fresh pork leg meat for 10-12 hours; then trimming the pork leg meat according to the size of the leg, trimming 9kg-15kg pork leg meat into a pipa shape, and trimming 7kg-9kg pork leg meat into a willow leaf shape; when trimming, first use a knife to scrape off residual hair and dirt on the skin surface, then trim off fat and connective tissue attached to the fascia and pelvis, and remove blood stains and excess fat and minced meat.

[0014] As a preferred embodiment of the present invention, the vacuum degree is 0.01-0.2 MPa for 7-10 min, and then restored to atmospheric pressure for 7-10 min.

[0015] As a preferred embodiment of the present invention, in the step (2), the turning speed is 5-8 rpm, and the amount of the pickling liquid sprayed is 50-60 ml per kilogram of pork hind leg meat.

[0016] As a preferred embodiment of the present invention, in the step (1), the mass percentage of natural sea salt in the mixed solution is 28-35%, the mass percentage of peony flower extract is 2%-5%, the mass percentage of peony leaf extract is 2%-5%, the mass percentage of Inula venosa extract is 0.5-2%, the mass percentage of Tartary Buckwheat extract is 0.5-2%, the mass percentage of Prinus utilis oil is 0.5-2%, the mass percentage of honey is 10%-20%, and the balance is water.

[0017] As a preferred embodiment of the present invention, in the step (1), the power of the cold plasma treatment is 50w-60w, the time is 4-7min, and the plasma working gas is air.

[0018] As a preferred embodiment of the present invention, the humidity in step (3) is controlled by spraying the pickling liquid and the mixed liquid recovered by dripping from the pickled and dehydrated pork hind leg meat after vacuum pickling.

[0019] The mixed liquid of the invention contains lard, natural sea salt, peony flower extract, peony leaf extract, honey and other substances, which play the role of a protective agent, fill the damaged and cracked epidermis and internal tissues of the pig leg, reduce the oxidation of the ham and avoid the problem of breeding mosquitoes.

[0020] As a preferred embodiment of the present invention, the liquid sprayed on the pork leg in step (1) and the liquid used to control the humidity in step (2) are both subjected to cold plasma treatment.

[0021] As a preferred embodiment of the present invention, the liquid dripping from the pork hind leg meat in steps (2) and (3) is recovered in a water tank together with the pickling liquid.

[0022] The present invention also claims to protect the device used in the method for pickling low-salt ham, including a base 0, the top plate of the base is a hollow plate, and the top plate of the base is in contact with the pickling box 1; a box door 13 is movably installed on the surface of the pickling box 1; a water tank 4 is located below the hollow plate, and a cold plasma generator and controller 3 passes through a conduit and extends from the bottom of one side of the water tank to the bottom of the inner cavity of the water tank 4; a water pump 41 is installed at the bottom of the inner cavity of the water tank 4, and the water outlet end of the water pump passes through the water tank and extends to the top of the water tank to be connected with a main pipeline 42, which passes through the hollow plate and the left side of the bottom of the pickling box and extends into the interior of the pickling box, and a transverse branch pipeline 45 is arranged on the main pipeline 42, and a nozzle 46 is arranged at the end of the branch pipeline 45, and the number of the nozzles 46 is two. The nozzles 46 are staggered up and down, left and right, and the nozzles 46 are spaced apart by at least the length of a pork leg; one side of the pickling box 1 is connected to a motor 9, and the output shaft of the motor 9 is connected to a rotating shaft 6 for fixing the pig's hind legs in the pickling box, and the nozzle 46 is located above the position where the rotating shaft 6 fixes the pig's hind legs to ensure that the pork legs can be sprayed with liquid; one side of the pickling box 1 is provided with a vacuum pump 2, and the vacuum pump 2 is connected to an air duct 21 extending into the pickling box; a cold machine 51 and a hot machine 52 are installed at the bottom of the inner cavity of the cold and hot box 5, and a fan 53 is installed at the top of the inner cavity of the cold and hot box 5, and the output end of the fan 53 passes through the cold and hot box 5 and extends to the top of one side of the cold and hot box 5 to be connected with a pipe 54, and the pipe 54 passes through the lower left side of the pickling box 1 and extends into the inside of the pickling box 1.

[0023] As a preferred embodiment of the present invention, the present invention is provided with a plurality of branch pipes 45, at the end of which is a nozzle 46, and under each nozzle 46 there is a rotating shaft 6 for fixing the pig leg, and the rotating shaft 6 is connected to the output shaft of the motor 9. The nozzle 46, the rotating shaft 6, the motor 9 and the branch pipe 45 can be selected according to the size requirements and actual conditions of the device.

[0024] The present invention distributes the nozzles in a staggered manner, with only one nozzle in each vertical space, and the nozzles are at least spaced apart by a distance of a pig leg in the horizontal space, so that the problem of inconsistent salinity of the pig legs in the vertical space when spraying the pickling liquid can be avoided, and the problem of water dripping onto the pig legs below during the pickling and dehydration process of the pig legs can also be avoided.

[0025] As a preferred embodiment of the present invention, hooks 7 are fixedly installed on two cross sections of the rotating shaft 6, and the two hooks 7 are used to fix two sides of the pork leg meat.

[0026] As a preferred embodiment of the present invention, a U-shaped limit block is movably installed at the other end of the rotating shaft 6 , and the U-shaped limit block is fixedly connected to the inner wall of the pickling box 1 .

[0027] As a preferred embodiment of the present invention, the rotating shaft 6 is parallel to the branch pipe 45 and the bottom of the pickling box 1 .

[0028] As a preferred embodiment of the present invention, a temperature sensor 11 is installed on the left side of the top of the inner cavity of the pickling box 1, and a humidity sensor 12 is installed on the right side of the top of the inner cavity of the pickling box 1.

[0029] The present invention detects the temperature and humidity in the pickling box through a temperature sensor and a humidity sensor, and can control the dehydration process of the ham through temperature and humidity regulation to reduce the amount of salt used. When the temperature is low, the hot air is heated in the cold and hot boxes by a heat machine, and then the hot air is transported to the pickling box through a pipeline by a fan to increase the temperature. When the temperature is high, the cold machine can be used to cool the cold and hot boxes, and then the cold air is transported to the pickling box through a pipeline by a fan to reduce the temperature. At the same time, when the humidity is low, the pickling liquid in the water tank is sprayed through the main pipeline, the branch pipeline and the nozzle by a water pump, and the rotating shaft of the pig's hind leg is fixed to rotate to ensure that the rotating shaft rotates a full circle during the spraying process.

[0030] As a preferred embodiment of the present invention, a discharge port is provided on the lower left surface of the pickling box 1, and the discharge port is connected to the water tank through a pipeline 43. A valve 44 is provided on the pipeline 43, and the valve 44 is located between the hollow plate of the base 0 and the water tank 4.

[0031] As a preferred embodiment of the present invention, the output end of the fan 53 passes through the hot and cold box 5 and extends to the top of the hot and cold box 5 to be connected with the pipe 54. The pipe 54 passes through the left side of the pickling box 1 and extends into the interior of the pickling box 1. A valve is provided on the pipe 54, and the valve is located between the hot and cold box 5 and the pickling box 1.

[0032] As a preferred embodiment of the present invention, a valve is provided on the main pipeline 42 , and the valve is located between the hollow plate of the base 0 and the water tank 4 .

[0033] As a preferred embodiment of the present invention, a triangular plate 8 is provided on the lower right side of the inner wall of the pickling box 1, the lower surface of the triangular plate 8 is fixedly connected to the upper surface of the inner wall of the pickling box 1, the side of the triangular plate 8 is fixedly connected to the inner wall of the pickling box 1, and the left vertex of the triangular plate 8 is in contact with the outer diameter of the side of the triangular plate 8 close to the discharge port.

[0034] The triangular plate acts as a receiving plate for the pickling liquid. When the pickling liquid or the dehydrated pickling liquid drips onto the triangular plate, it flows along the triangular plate through the discharge port, the pipeline, and the open valve into the water tank. The above liquid will be sprayed on the pork leg again. Because the liquid contains pig fat, natural sea salt, peony flower extract, peony leaf extract, honey and other substances, it acts as a protective agent, filling the damaged and cracked epidermis and internal tissues of the pig leg, reducing the oxidation of the ham and avoiding the breeding of mosquitoes.

[0035] As a preferred embodiment of the present invention, a rubber sealing ring is provided at the connection portion between the box door and the pickling box 1, and a handle is provided on the surface of the box door.

[0036] As a preferred embodiment of the present invention, the main pipe 42 is not in contact with the rotating shaft 6 in space.

[0037] As a preferred embodiment of the present invention, the base 0, the supporting legs 01 of the base are in contact with the ground.

[0038] The beneficial effects of the present invention are:

[0039] (1) The present invention utilizes cold plasma technology, vacuum-assisted technology, and humidity-controlled temperature to reduce the salt content of ham and inhibit the growth of harmful microorganisms.

[0040] (2) The peony flower extract, peony leaf extract, inula japonica extract, buckwheat extract and prune oil in the pickling liquid can delay lipid oxidation of ham, inhibit bacteria, resist oxidation and moisturize. Moreover, the pickling liquid treated with cold plasma technology contains liquid active species with strong sterilization ability. Honey is used in the pickling liquid to improve the flavor of ham and promote the better fixation of seasoning solution on pork leg.

[0041] (3) The present invention utilizes the pickling liquid and the liquid dripping from the turned pork hind leg meat to spray and vacuum pickle the pork leg meat, which can not only play the role of adding salt for seasoning and sterilization, but also form a protective layer to prevent mosquito invasion and oxidation of the ham.

[0042] (4) The ham prepared by the present invention is low-salt ham, which can save the process of soaking to remove surface salt and drying after the ham is pickled. The present invention achieves the effect of long-term preservation of ham without corruption through strict temperature and humidity control, and can be normally produced under mechanical control, with a significantly shortened production cycle. It can also be fermented for a short time of 2 months or for a long time of more than 1 year according to demand, and the ham will not undergo oxidation and fission. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 A schematic diagram of the structure of the device used in the method for pickling low-salt ham of the present invention.

[0044] In the figure: 0, base; 01, supporting legs; 1, pickling box; 2, vacuum pump; 21, air duct; 3, cold plasma generation and controller; 4, water tank; 41, water pump; 42, main pipeline; 43, pipeline; 44, valve; 45, branch pipeline; 46, nozzle; 5, hot and cold box; 51, cold machine; 52, hot machine; 53, fan; 54, pipeline; 6, rotating shaft; 7, hook; 8, triangle plate; 9, motor; 11, temperature sensor; 12, humidity sensor; 13, box door. DETAILED DESCRIPTION

[0045] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0046] Example 1

[0047] The embodiment of the present invention provides a device for a method for pickling low-salt ham, comprising a base, wherein the top plate of the base is a hollow plate, and the top plate of the base is in contact with a pickling box; a box door is movably installed on the surface of the pickling box; a water tank is located below the hollow plate, and a cold plasma generator and controller passes through a conduit and extends from the bottom of one side of the water tank to the bottom of the inner cavity of the water tank; a water pump is installed at the bottom of the inner cavity of the water tank, and the water outlet end of the water pump passes through the water tank and extends to the top of the water tank to be connected with a main pipeline, and the main pipeline passes through the hollow plate and the left side of the bottom of the pickling box and extends into the interior of the pickling box, and three horizontal branch pipelines are arranged on the main pipeline, and a nozzle is arranged at the end of the branch pipeline. There are three nozzles staggered up and down and left and right, and the nozzles are spaced apart by at least the length of a pork leg; three motors are connected to one side of the pickling box, and the output shafts of the motors are connected to the rotating shaft for fixing the pig's hind legs in the pickling box, and the nozzles are located above the position where the rotating shaft fixes the pig's hind legs to ensure that the pork legs can be sprayed with liquid; a vacuum pump is provided on one side of the pickling box, and the vacuum pump is connected to an air duct extending into the pickling box; a cold machine and a hot machine are installed at the bottom of the inner cavity of the cold and hot box, and a fan is installed at the top of the inner cavity of the cold and hot box, and the output end of the fan passes through the cold and hot box and extends to the top of the cold and hot box to be connected with a pipeline, and the pipeline passes through the left side of the pickling box and extends into the interior of the pickling box.

[0048] Furthermore, hooks are fixedly installed on the two cross sections of the rotating shaft, and the two hooks are used to fix the two sides of the pork leg. A U-shaped limit block is movably installed on the other end of the rotating shaft, and the U-shaped limit block is fixedly connected to the inner wall of the pickling box. The rotating shaft is parallel to the branch pipe and the bottom of the pickling box.

[0049] Furthermore, a temperature sensor is installed on the left side of the top of the inner cavity of the pickling box, and a humidity sensor is installed on the right side of the top of the inner cavity of the pickling box; a discharge port is opened on the lower left surface of the pickling box, and the discharge port is connected to the water tank through a pipeline, and a valve is provided on the pipeline, and the valve is located between the hollow plate of the base and the water tank; a valve is provided on the main pipeline, and the valve is located between the hollow plate and the water tank; the output end of the fan passes through the hot and cold boxes and extends to the top of the hot and cold boxes to be connected with the pipeline, and the pipeline passes through the left side of the pickling box and extends into the interior of the pickling box, and a valve is provided on the pipeline, and the valve is located between the hot and cold boxes and the pickling box.

[0050] Furthermore, a triangular plate is provided on the lower right side of the inner wall of the pickling box, the lower surface of the triangular plate is fixedly connected to the upper surface of the inner wall of the box, the side surface of the triangular plate is fixedly connected to the inner wall of the box, and the left vertex of the triangular plate contacts the outer diameter of the side of the triangular plate close to the discharge port.

[0051] Furthermore, the present invention is provided with a plurality of branch pipes, at the end of which a nozzle is provided, and under each nozzle there is a rotating shaft fixed on both sides of the pig leg by two hooks, and the rotating shaft is connected to the output shaft of the motor, and the nozzle, rotating shaft, motor and branch pipe can be selected according to the size requirements and actual conditions of the device.

[0052] A method for curing low-salt ham comprises the following steps:

[0053] (1) Natural sea salt, peony flower extract, peony leaf extract, Inula japonica extract, buckwheat extract, Prinus prinus oil, honey and water are mixed in the following proportions (the mass percentage of natural sea salt in the mixed solution is 30%, the mass percentage of peony flower extract is 2%, the mass percentage of peony leaf extract is 5%, the mass percentage of honey is 20%, the mass percentage of Inula japonica extract is 0.5%, the mass percentage of buckwheat extract is 2%, the mass percentage of Prinus prinus oil is 1%, and the balance is water) to uniformly form a mixed solution.

[0054] (2) The mixed liquid is placed in a water tank, and the cold plasma generation and controller are turned on for 4 minutes to obtain the pickling liquid; the power of the cold plasma treatment is 50w, and the plasma working gas is air.

[0055] (3) Fix the pork hind leg on the rotating shaft, turn on the motor, rotate and flip the pork hind leg at a speed of 5 rpm, then turn on the cooling machine of the hot and cold box, adjust the temperature of the pickling box to 5°C, then open the main pipeline valve, pipeline valve and water pump, spray the pickling liquid on the rotating pork hind leg, and then drip through the discharge port to mix with the pickling liquid in the water tank and continue to sprinkle on the flipped pork hind leg. After the spraying is completed, the flipping is stopped and the vacuum pickling treatment is carried out; the amount of pickling liquid sprayed is 50 ml per kilogram of pork hind leg, and during the spraying process, cold plasma is generated and the controller works simultaneously.

[0056] (4) After spraying, stop turning, then evacuate to a vacuum degree of 0.01 MPa and maintain for 10 minutes, then return to atmospheric pressure and maintain for 10 minutes, and repeat 6 times; during vacuum pickling, close the valves on the main pipeline, the valves on the pipeline, and the doors on the pipeline. After the vacuum pickling is completed, open all valves.

[0057] (5) The vacuum-cured pork hind leg meat is fermented at a temperature of 9° C. and a humidity of 80% for 17 days, then the surface is dried at a temperature of 15° C. and a humidity of 70%, and finally fermented at 25° C. and a humidity of 75% for 60 days to obtain a low-salt ham.

[0058] The present invention detects the temperature and humidity in the pickling box through a temperature sensor and a humidity sensor. When the temperature is low, the hot machine is used to heat the cold and hot boxes, and then the hot air is transported to the pickling box through a pipeline by a fan to increase the temperature. When the temperature is high, the cold machine is used to cool the cold and hot boxes, and then the cold air is transported to the pickling box through a pipeline by a fan to lower the temperature. At the same time, when the humidity is low, the pickling liquid in the water tank and the mixed liquid recovered from the pickling and dehydration of the pig hind leg meat in the water tank are sprayed through the main pipeline, the branch pipeline and the nozzle by a water pump. When the mixed liquid is used to control the humidity, the mixed liquid is treated with cold plasma technology. At the same time, the rotating shaft of the pig hind leg is fixed to rotate to ensure that the rotating shaft rotates a full circle during the spraying process.

[0059] Example 2

[0060] The device used in the method for curing low-salt ham provided in the embodiment of the present invention is the same as that in embodiment 1.

[0061] A method for curing low-salt ham comprises the following steps:

[0062] (1) Natural sea salt, peony flower extract, peony leaf extract, Inula japonica extract, buckwheat extract, Prinus prinus oil, honey and water are mixed in the following proportions (the mass percentage of natural sea salt in the mixed solution is 35%, the mass percentage of peony flower extract is 5%, the mass percentage of peony leaf extract is 2%, the mass percentage of honey is 10%, the mass percentage of Inula japonica extract is 2%, the mass percentage of buckwheat extract is 0.5%, the mass percentage of Prinus prinus oil is 2%, and the balance is water) to form a mixed solution.

[0063] (2) The mixed liquid is placed in a water tank, and the cold plasma generation and controller are turned on for 6 minutes to obtain the pickling liquid; the power of the cold plasma treatment is 60w, and the plasma working gas is air.

[0064] (3) Fix the pork hind leg meat on the rotating shaft, turn on the motor, rotate and flip the pork hind leg meat at a speed of 8 rpm, then turn on the cooling machine of the hot and cold box, adjust the temperature of the pickling box to 7°C, then open the main pipeline valve, pipeline valve and water pump, spray the pickling liquid on the rotating pork hind leg meat, and then drip through the discharge port to mix with the pickling liquid in the water tank and continue to sprinkle on the flipped pork hind leg meat. After the spraying is completed, the flipping is stopped and the vacuum pickling treatment is carried out; the amount of pickling liquid sprayed is 60 ml per kilogram of pork hind leg meat, and during the spraying process, cold plasma is generated and the controller works simultaneously.

[0065] (4) After spraying, stop turning, then evacuate to a vacuum degree of 0.2 MPa and maintain for 7 minutes, then return to atmospheric pressure and maintain for 7 minutes, and repeat 3 times; during vacuum pickling, close the valves on the main pipeline, the valves on the pipeline, and the doors on the pipeline. After the vacuum pickling is completed, open all valves.

[0066] (5) The vacuum-cured pork hind leg meat is fermented at a temperature of 7° C. and a humidity of 82% for 26 days, then the surface is dried at a temperature of 10° C. and a humidity of 75%, and finally fermented at 26° C. and a humidity of 80% for 1 year to obtain a low-salt ham.

[0067] The present invention detects the temperature and humidity in the pickling box through a temperature sensor and a humidity sensor. When the temperature is low, the hot machine is used to heat the cold and hot boxes, and then the hot air is transported to the pickling box through a pipeline by a fan to increase the temperature. When the temperature is high, the cold machine is used to cool the cold and hot boxes, and then the cold air is transported to the pickling box through a pipeline by a fan to lower the temperature. At the same time, when the humidity is low, the pickling liquid in the water tank and the mixed liquid recovered from the pickling and dehydration of the pig hind leg meat in the water tank are sprayed through the main pipeline, the branch pipeline and the nozzle by a water pump. When the mixed liquid is used to control the humidity, the mixed liquid is treated with cold plasma technology. At the same time, the rotating shaft of the pig hind leg is fixed to rotate to ensure that the rotating shaft rotates a full circle during the spraying process.

[0068] Example 3

[0069] The device used in the method for curing low-salt ham provided in the embodiment of the present invention is the same as that in embodiment 1.

[0070] A method for curing low-salt ham comprises the following steps:

[0071] (1) Natural sea salt, peony flower extract, peony leaf extract, Inula japonica extract, buckwheat extract, Prinus prinus oil, honey and water are mixed in the following proportions (the mass percentage of natural sea salt in the mixed solution is 28%, the mass percentage of peony flower extract is 3%, the mass percentage of peony leaf extract is 5%, the mass percentage of honey is 15%, the mass percentage of Inula japonica extract is 1%, the mass percentage of buckwheat extract is 1%, the mass percentage of Prinus prinus oil is 0.5%, and the balance is water) to uniformly form a mixed solution.

[0072] (2) The mixed liquid is placed in a water tank, and the cold plasma generation and controller are turned on for 5 minutes to obtain the pickling liquid; the power of the cold plasma treatment is 55w, and the plasma working gas is air.

[0073] (3) Fix the pork hind leg meat on the rotating shaft, turn on the motor, rotate and flip the pork hind leg meat at a speed of 6 rpm, then turn on the cooling machine of the hot and cold box, adjust the temperature of the pickling box to 6°C, then open the main pipeline valve, pipeline valve and water pump, spray the pickling liquid on the rotating pork hind leg meat, and then drip through the discharge port to mix with the pickling liquid in the water tank and continue to sprinkle on the flipped pork hind leg meat. After the spraying is completed, the flipping is stopped and the vacuum pickling treatment is carried out; the amount of pickling liquid sprayed is 60m3 per kilogram of pork hind leg meat, and during the spraying process, cold plasma is generated and the controller works at the same time.

[0074] (4) After spraying, stop turning, then evacuate to a vacuum degree of 0.1 MPa and maintain for 9 minutes, then return to atmospheric pressure and maintain for 7 minutes, and repeat 5 times; during vacuum pickling, close the valves on the main pipeline, the valves on the pipeline, and the doors on the pipeline. After the vacuum pickling is completed, open all valves.

[0075] (5) The vacuum-cured pork hind leg meat is fermented at a temperature of 10° C. and a humidity of 75% for 17 days, then the surface is dried at a temperature of 16° C. and a humidity of 70%, and finally fermented at 20° C. and a humidity of 70% for 2 years to obtain a low-salt ham.

[0076] The present invention detects the temperature and humidity in the pickling box through a temperature sensor and a humidity sensor. When the temperature is low, the hot machine is used to heat the cold and hot boxes, and then the hot air is transported to the pickling box through a pipeline by a fan to increase the temperature. When the temperature is high, the cold machine is used to cool the cold and hot boxes, and then the cold air is transported to the pickling box through a pipeline by a fan to lower the temperature. At the same time, when the humidity is low, the pickling liquid in the water tank and the mixed liquid recovered from the pickling and dehydration of the pig hind leg meat in the water tank are sprayed through the main pipeline, the branch pipeline and the nozzle by a water pump. When the mixed liquid is used to control the humidity, the mixed liquid is treated with cold plasma technology. At the same time, the rotating shaft of the pig hind leg is fixed to rotate to ensure that the rotating shaft rotates a full circle during the spraying process.

[0077] Comparative Examples 1-8

[0078] The apparatus used in the method for pickling low-salt ham described in Comparative Examples 1-8 is the same as that in Example 1.

[0079] The only difference between the pickling method of low-salt ham described in Comparative Examples 1-8 and Example 1 is that the composition and content of each component of the mixed liquid in step (1) are mixed according to Table 1.

[0080] Table 1

[0081]

[0082]

[0083] Comparative Example 9

[0084] The method for curing low-salt ham in this comparative example comprises the following steps:

[0085] (1) Natural sea salt, peony flower extract, peony leaf extract, Inula japonica extract, buckwheat extract, Prinus prinus oil, honey and water are mixed in the following proportions (the mass percentage of natural sea salt in the mixed solution is 30%, the mass percentage of peony flower extract is 2%, the mass percentage of peony leaf extract is 5%, the mass percentage of honey is 20%, the mass percentage of Inula japonica extract is 0.5%, the mass percentage of buckwheat extract is 2%, the mass percentage of Prinus prinus oil is 1%, and the balance is water) and the mixture is uniformly mixed to prepare a pickling solution and put into a water tank.

[0086] (2) Fix the pork hind leg meat on the rotating shaft and perform cold plasma treatment on the pork hind leg meat; the power of the cold plasma treatment is 50W, the plasma working gas is air, and the treatment time is 4 minutes.

[0087] (3) After the end, turn on the motor, rotate and flip the pork hind leg meat at a speed of 5 rpm, then turn on the cooling machine of the hot and cold box, adjust the temperature of the pickling box to 5°C, then open the main pipeline valve, pipeline valve and water pump, spray the pickling liquid on the rotating pork hind leg meat, and then drip through the discharge port to mix with the pickling liquid in the water tank and continue to sprinkle on the flipped pork hind leg meat. After the sprinkling is completed, stop flipping and perform vacuum pickling treatment; the amount of pickling liquid sprayed is 50 ml per kilogram of pork hind leg meat.

[0088] (4) After spraying, stop turning, then evacuate to a vacuum degree of 0.01 MPa and maintain for 10 minutes, then return to atmospheric pressure and maintain for 10 minutes, and repeat 6 times; during vacuum pickling, close the valves on the main pipeline, the valves on the pipeline, and the doors on the pipeline. After the vacuum pickling is completed, open all valves.

[0089] (5) The vacuum-cured pork hind leg meat is fermented at a temperature of 9° C. and a humidity of 80% for 17 days, then the surface is dried at a temperature of 15° C. and a humidity of 70%, and finally fermented at 25° C. and a humidity of 75% for 60 days to obtain a low-salt ham.

[0090] The present invention detects the temperature and humidity in the pickling box through a temperature sensor and a humidity sensor. When the temperature is low, the heat engine heats the cold and hot boxes, and then the fan is used to transport the hot air to the pickling box through a pipeline to increase the temperature. When the temperature is high, the cold and hot boxes can be cooled by a cooling machine, and then the fan is used to transport the cold air to the pickling box through a pipeline to reduce the temperature. At the same time, when the humidity is low, the pickling liquid in the water tank and the mixed liquid dripped and recovered from the pickling and dehydration of the pig hind leg meat in the water tank are sprayed through the main pipeline, the branch pipeline and the nozzle by a water pump, and the rotating shaft of the pig hind leg is rotated at the same time to ensure that the rotating shaft rotates a full circle during the spraying process.

[0091] Comparative Example 10

[0092] The method for curing low-salt ham in this comparative example is different from that in Example 1 in that: in step (3), the pipeline valve is closed so that the liquid dripping from the pork hind leg meat sprinkled with the curing liquid cannot mix with the curing liquid. In step (4), after the vacuum curing treatment is completed, the pipeline valve is still closed and the other valves are opened.

[0093] The low-salt ham prepared in the embodiment and the comparative example was vacuum packed for storage. The physical and chemical indexes and shelf life of the ham prepared in the embodiment and the comparative example were tested, and the results are shown in Table 1.

[0094] Table 1

[0095] Salt content / % Shelf life / month Peroxide value / g / 100g Example 1 6.2 14 0.009 Example 2 6.5 13.5 0.010 Example 3 6.7 13 0.011 Comparative Example 1 6.1 9 0.025 Comparative Example 2 6.4 8 0.026 Comparative Example 3 6.5 6 0.28 Comparative Example 4 6.4 9 0.02 Comparative Example 5 6.5 8 0.025 Comparative Example 6 6.4 9 0.019 Comparative Example 7 6.4 10 0.019 Comparative Example 8 6.5 9 0.02 Comparative Example 9 6.4 10 0.02 Comparative Example 10 7.9 6 0.27

[0096] According to the data of Table 1, the low-salt ham described in the embodiment has low salinity, long shelf life, and low peroxide value compared to the comparative example. According to Example 1 and Comparative Example 1, honey has played a role in increasing the time that the liquid stays on the pig hind leg, promoting the absorption of salt and antibacterial ingredients by the pig hind leg, which is conducive to increasing the storage time and reducing the peroxide value. According to Example 1 and Comparative Examples 2-8, peony flower extract, peony leaf extract, venous inula extract, bitter buckwheat extract, and green prunes oil are compounded to achieve the reduction of the peroxide value of ham and improve the shelf life. According to Example 1 and Comparative Example 9, the low-salt ham prepared by Comparative Example 9 has a short shelf life and a high peroxide value, because the plasma treatment pickling liquid is gentler than the plasma direct treatment of the pig hind leg, and can avoid the situation of large epidermal fragmentation and internal tissue cracking caused to the pig hind leg as much as possible, and then the shelf life can be increased. According to Example 1 and Comparative Example 10, the liquid dripping from the pork hind leg sprinkled with the pickling liquid and the liquid after vacuum pickling treatment sprayed on the pork hind leg are conducive to forming a protective layer, filling the broken epidermal and internal tissue cracked areas on the pork hind leg, reducing the peroxide value and increasing the shelf life.

[0097] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for curing low-salt ham, characterized in that: The steps include: (1) Natural sea salt, peony flower extract, peony leaf extract, Inula japonica extract, buckwheat extract, Prinus utilis oil, honey and water are uniformly mixed in a water tank to form a mixed solution, and then subjected to cold plasma treatment to obtain a pickling solution; (2) At 5-7°C, spray the pickling liquid on the turned pork hind leg meat, and the dripping liquid mixes with the pickling liquid in the water tank and continues to be sprayed on the turned pork hind leg meat. After the spraying is completed, stop turning and perform vacuum pickling; (3) fermenting the vacuum-cured pork hind leg meat at a temperature of 7-10° C. and a humidity of 75-82% for 17-26 days, then drying the surface at a temperature of 10-16° C. and a humidity of 70-75%, and finally fermenting at a temperature of 20° C.-26° C. and a humidity of 70-80% for more than 60 days to obtain a low-salt ham; In the step (1), the mass percentage of natural sea salt in the mixed solution is 28-35%, the mass percentage of peony flower extract is 2%-5%, the mass percentage of peony leaf extract is 2%-5%, the mass percentage of Inula venosa extract is 0.5-2%, the mass percentage of Tartary Buckwheat extract is 0.5-2%, the mass percentage of Prinus utilis oil is 0.5-2%, the mass percentage of honey is 10%-20%, and the balance is water; In the step (2), the vacuum pickling process specifically includes: S1, vacuuming to a preset vacuum degree and maintaining for a period of time; S2, turning off the vacuum pump to restore atmospheric pressure and maintaining for a period of time; S3, repeating steps S1 and S2 3-6 times; The device used in the method for pickling low-salt ham comprises a base (0), the top plate of the base being a hollow plate, the top plate of the base being in contact with a pickling box (1); a box door (13) being movably mounted on the surface of the pickling box (1); a water tank (4) being located below the hollow plate, a cold plasma generator and controller (3) extending through a conduit through one side of the water tank and extending to the bottom of the inner cavity of the water tank (4); a water pump (41) being mounted at the bottom of the inner cavity of the water tank (4), the water outlet end of the water pump passing through the water tank and extending to the top of the water tank to be connected to a main pipe (42), the main pipe (42) passing through the hollow plate and the left side of the bottom of the pickling box (1) extending into the interior of the pickling box, a transverse branch pipe (45) being arranged on the main pipe (42), a nozzle (46) being arranged at the end of the branch pipe (45), the number of the nozzles (46) being two and staggered up and down, left and right, (46) are spaced at least the length of a hind leg of pork; one side of the pickling box (1) is connected to a motor (9), the output shaft of the motor (9) is connected to a rotating shaft (6) located in the pickling box for fixing the hind leg of pork, and the nozzle (46) is located above the position where the hind leg of pork is fixed by the rotating shaft (6) to ensure that the hind leg of pork can be sprayed with liquid; one side of the pickling box (1) is provided with a vacuum pump (2), and the vacuum pump (2) is connected to an air guide pipe (21) extending into the pickling box; a cooling machine (51) and a heating machine (52) are installed at the bottom of the inner cavity of the cold and hot box (5), and a fan (53) is installed at the top of the inner cavity of the cold and hot box (5), and the output end of the fan (53) passes through the cold and hot box (5) and extends to the top of one side of the cold and hot box (5) to communicate with the pipeline (54), and the pipeline (54) passes through the lower left side of the pickling box (1) and extends into the inside of the pickling box (1); During the spraying process, cold plasma is generated and the controller (3) works simultaneously.

2. The method for curing low-salt ham according to claim 1, characterized in that: The vacuum degree is 0.01 MPa and maintained for 7-10 minutes, and then restored to atmospheric pressure and maintained for 7-10 minutes.

3. The method for curing low-salt ham according to claim 1, characterized in that: In the step (2), the turning speed is 5-8 rpm, and the amount of the pickling liquid sprayed is 50-60 ml per kilogram of pork hind leg meat.

4. The method for curing low-salt ham according to claim 1, characterized in that: Hooks (7) are fixedly mounted on two cross sections of the rotating shaft (6), and the two hooks (7) are used to fix two sides of the pork hind leg meat; a U-shaped limit block is movably mounted on the other end of the rotating shaft (6), and the U-shaped limit block is fixedly connected to the inner wall of the pickling box (1).

5. The method for curing low-salt ham according to claim 1, characterized in that: A temperature sensor (11) is installed on the left side of the top of the inner cavity of the pickling box (1), and a humidity sensor (12) is installed on the right side of the top of the inner cavity of the pickling box (1).

6. The method for curing low-salt ham according to claim 1, characterized in that: A discharge port is provided on the lower left surface of the pickling box (1), and the discharge port is connected to the water tank (4) via a pipeline (43). A valve (44) is provided on the pipeline (43), and the valve (44) is located between the hollow plate of the base (0) and the water tank (4).

7. The method for curing low-salt ham according to claim 1, characterized in that: A triangular plate (8) is provided on the lower right side of the inner wall of the pickling box (1); the lower surface of the triangular plate (8) is fixedly connected to the upper surface of the inner wall of the pickling box (1); the side surface of the triangular plate (8) is fixedly connected to the inner wall of the pickling box (1); and the left vertex of the triangular plate (8) is in contact with the outer diameter of the side of the triangular plate (8) close to the discharge port.

8. The method for curing low-salt ham according to claim 1, characterized in that: A valve is provided on the pipeline (54), and the valve is located between the cold and hot boxes (5) and the pickling box (1); a valve is provided on the main pipeline (42), and the valve is located between the hollow plate of the base (0) and the water tank (4).

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