Low-salt and low-nitrite ham and preparation method thereof

Abstract

The present application provides a low-salt and low-nitrite ham and a preparation method thereof, which belongs to the field of food processing technology. In the process of fermented ham processing, by adjusting the composition of the pickling liquid, compounding Lactobacillus casei and Pasteurella hansde as active bacterial agents, pickling and bacterial liquid treatment are performed alternately, and the degradation of the residual content in the product is achieved on the basis of giving full play to the efficacy of salt and nitrite. During the fermentation and maturation process, pomegranate peel polyphenols are sprayed for treatment to further suppress the increase of nitrite content. The obtained fermented ham product has low salt and nitrite content, good ham flavor and color, and has broad prospects for industrial application.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a low-salt and low-nitrite ham and a preparation method thereof. Background Art

[0002] Ham has a long history of development in my country. With the passage of time, the production process of ham has been continuously developed and improved. Modern ham processing methods mainly include low-temperature boiling, dry curing, and smoking. The processes in different places are different. For example, the traditional processing technology of Xuanwei ham mainly includes six steps: cutting and shaping fresh legs, salting, stacking and pressing, washing and shaping, hanging and air drying, and fermentation management. Sanchuan ham is cured by applying strong liquor and salt. Different processes reflect the local processing characteristics, but the high-salt curing and the addition or generation of nitrite in ham processing bring greater risks to product quality and safety.

[0003] During the production and preparation process of pickled ham, the amount of salt used is usually high. For example, the amount of salt used in the pickling of traditional Xuanwei ham reaches 9.5-12% of the weight of the fresh ham, which is much higher than the amount of salt used in low-salt fermentation. In addition, the pickling process requires the osmotic effect of salt to reduce water activity, inhibit microbial growth, extend the shelf life, and improve the flavor of the ham. All of the above reasons lead to a significantly high salt content in the processing of fermented ham. Long-term consumption of high-salt ham will increase the risk of heart disease and stroke, and pose a great risk to the human kidneys. It will also affect stomach health and bring many health risks.

[0004] In addition, nitrite plays an important role in the processing of ham. It can inhibit bacteria, preserve freshness, develop color, enhance flavor and other functions. Therefore, nitrite is generally added to ham as a pickling agent to inhibit the growth of harmful bacteria such as Clostridium botulinum, and improve the color and flavor of ham. At the same time, the action of microorganisms in the fermentation process will also realize the conversion of nitrates, thereby indirectly generating nitrites. Other factors such as the pollution and degradation of raw materials will also increase the risk of excessive nitrite. High levels of nitrite in ham can cause chronic or latent poisoning, and produce other toxic substances, such as 3,4-benzopyrene, formaldehyde and other carcinogens, which pose a great threat to human health. Excessive nitrite content seriously restricts the healthy development of the traditional ham industry.

[0005] In summary, based on the above analysis, how to effectively control the nitrite content in ham processing and reduce the amount of salt is an important technical problem faced in existing research. Existing studies all have relevant reports based on reducing nitrite or reducing the amount of salt. For example, a patent application with publication number CN106261917A discloses a low-salt pickling and artificial fermentation process for Xuanwei ham, which reduces the harm of excessive salt content to human health by controlling the amount of salt added; a patent application with publication number CN109645364A discloses a method for partially replacing sodium nitrite in low-temperature ham sausage. During the pickling process of the ham sausage, a composition of peony flower extract and Lactobacillus brevis metabolites is added. The product has a good coloring effect, exhibits excellent antioxidant properties, reduces the total number of microbial colonies, and obtains a high sensory score.

[0006] Existing research has mostly focused on one aspect of low salt or low nitrite content in fermented ham, and has failed to focus on both. However, in actual production and processing, there is a higher risk of high salt and nitrite content in fermented ham. Existing technology reports on simultaneous control of nitrites include not using nitrites or using other ingredients to partially replace nitrite additives while reducing the salt content during pickling. However, the above-mentioned technical means are essentially a combination of single technologies in the listed patented technologies, and when used at the same time, it is inevitable that the taste and flavor of the fermented ham will be lost. Summary of the invention

[0007] In order to solve the problems existing in the prior art, the present invention provides a low-salt and low-nitrite ham and a preparation method thereof. Salt and nitrite components are used in the preparation raw materials, the composition of the pickling solution is adjusted, Lactobacillus casei and Pasteurella hansdei are compounded as active bacterial agents, pickling and bacterial solution treatment are performed alternately, and the degradation of the residual nitrite content in the product is achieved on the basis of giving full play to the efficacy of salt and nitrite, pomegranate peel polyphenols are sprayed in the post-fermentation ripening stage, and the increase of salt and nitrite contents is further suppressed by using plant-derived active ingredients. The obtained fermented ham product has low salt and nitrite contents, good ham flavor and color, and has broad industrial application prospects.

[0008] On the one hand, the present invention provides a low-salt and low-nitrite ham, wherein the raw materials for preparing the ham are: 80-120 parts of pork hind leg meat, 7-9 parts of salt, 20-30 parts of pickling liquid, 0.1-0.3 parts of active bacterial agent, and 0.2-0.5 parts of pomegranate peel polyphenols;

[0009] The pickling liquid is composed of: 0.01-0.03 parts of sodium nitrite, 2-8 parts of garlic, and 3-5 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0010] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent;

[0011] The ham preparation method comprises:

[0012] (1) Raw material preparation: weigh each raw material according to weight, and prepare a solution with a mass concentration of 3-6% of pomegranate peel polyphenols;

[0013] (2) Raw material processing: Select high-quality pork hind legs, cut and trim them, and remove the acid;

[0014] (3) Salt application: Apply the formulated amount of salt evenly in several times and rub repeatedly to allow the salt to fully penetrate into the pork tissue, stack it to allow the cell fluid to flow out, and then rinse with clean water to remove excess salt;

[0015] (4) pickling treatment with pickling liquid: Pour 1 / 2 of the pickling liquid into the washed raw material, further treat the hind leg meat, stir evenly and let stand at room temperature for 1-2 days, then spray half of the formula amount of active bacterial agent to react for 12-18 hours, then pour the remaining pickling liquid into the raw material, stir evenly and let stand at room temperature for 1-2 days, add the remaining amount of active bacterial agent to fully react for 18-24 hours to obtain the pickled ham raw material;

[0016] (5) Ventilation treatment: Place the pickled ham raw materials in a ventilated environment to remove excess moisture on the surface;

[0017] (6) Fermentation: The ventilated ham raw materials are moved indoors for natural fermentation. During this period, the pre-prepared pomegranate peel polyphenol solution is sprayed on the surface of the ham every 20 days. The fermentation time is 3-6 months;

[0018] (7) Post-processing: The fermented and mature ham is further trimmed and packaged to obtain the low-salt and low-nitrite ham.

[0019] The Lactobacillus casei in the present invention is a probiotic bacterium, which is widely present in the human intestinal tract, oral cavity and other environments. It has multiple physiological functions beneficial to the human body, including regulating the balance of intestinal flora, promoting digestion and absorption, etc. It can produce nitrite reductase during its fermentation process, and then reduce nitrite, thereby reducing the content of nitrite. The lactic acid secreted by it can also provide an acidic environment to accelerate the degradation of nitrite.

[0020] The Debaryomyces hansenii used in the present invention is a common yeast in the food industry. It can tolerate high-salt and low-pH environments, has outstanding aroma-producing properties, and is helpful in enhancing the flavor of meat products.

[0021] The pomegranate peel polyphenol in the present invention is a natural compound extracted from pomegranate peel and rich in various bioactive substances. It has significant antioxidant, antibacterial, anti-inflammatory and anti-cancer biological functions. The main components include polyphenol components such as punicalagin and ellagic acid. In terms of efficacy, it has a strong effect of removing nitrite and can also block the synthesis of carcinogenic components such as nitrosamines.

[0022] Further preferably, the weight proportions of the raw materials for preparing the ham are: 100 parts of pork hind leg meat, 8 parts of salt, 25 parts of pickling liquid, 0.2 parts of active bacterial agent, and 0.35 parts of pomegranate peel polyphenols;

[0023] The pickling liquid is composed of: 0.02 parts of sodium nitrite, 5 parts of garlic, and 4 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0024] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

[0025] As a preferred solution, in step (3), the salt is evenly applied in three times, and the amount of salt applied each time is 40%, 40% and 20% of the total salt respectively.

[0026] The present invention adopts the method of applying the salt three times to ensure that the salt is fully integrated with the pork to the greatest extent, thereby reducing the amount of salt used and improving the flavor of the fermented ham.

[0027] As a preferred solution, after being stirred evenly twice in step (4), the mixture is allowed to stand at room temperature for 1.5 days respectively, the reaction is carried out for 15 hours after the first spraying of the active bacterial agent, and the reaction is carried out for 21 hours after the second spraying of the active bacterial agent to obtain the pickled ham raw material.

[0028] Further preferably, the conditions for the indoor natural fermentation treatment in step (6) are to control the indoor temperature at 5-10° C., the humidity at 60-80%, and to spray the pomegranate peel polyphenol solution 4-8 times.

[0029] Another aspect of the present invention provides a method for preparing low-salt and low-nitrite ham, wherein the raw materials for preparing the ham are: 80-120 parts of pork hind leg meat, 7-9 parts of salt, 20-30 parts of pickling liquid, 0.1-0.3 parts of active bacterial agent, and 0.2-0.5 parts of pomegranate peel polyphenols;

[0030] The pickling liquid is composed of: 0.01-0.03 parts of sodium nitrite, 2-8 parts of garlic, and 3-5 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0031] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent;

[0032] The ham preparation method comprises:

[0033] (1) Raw material preparation: weigh each raw material according to weight, and prepare a solution with a mass concentration of 3-6% of pomegranate peel polyphenols;

[0034] (2) Raw material processing: Select high-quality pork hind legs, cut and trim them, and remove the acid;

[0035] (3) Salt application: Apply the formulated amount of salt evenly in several times and rub repeatedly to allow the salt to fully penetrate into the pork tissue, stack it to allow the cell fluid to flow out, and then rinse with clean water to remove excess salt;

[0036] (4) pickling treatment with pickling liquid: Pour 1 / 2 of the pickling liquid into the washed raw material, further treat the hind leg meat, stir evenly and let stand at room temperature for 1-2 days, then spray half of the formula amount of active bacterial agent to react for 12-18 hours, then pour the remaining pickling liquid into the raw material, stir evenly and let stand at room temperature for 1-2 days, add the remaining amount of active bacterial agent to fully react for 18-24 hours to obtain the pickled ham raw material;

[0037] (5) Ventilation treatment: Place the pickled ham raw materials in a ventilated environment to remove excess moisture on the surface;

[0038] (6) Fermentation: The ventilated ham raw materials are moved indoors for natural fermentation. During this period, the pre-prepared pomegranate peel polyphenol solution is sprayed on the surface of the ham every 20 days. The fermentation time is 3-6 months;

[0039] (7) Post-processing: The fermented and mature ham is further trimmed and packaged to obtain the low-salt and low-nitrite ham.

[0040] As a preferred solution, the weight proportions of the raw materials for preparing the ham are: 100 parts of pork hind leg meat, 8 parts of salt, 25 parts of pickling liquid, 0.2 parts of active bacterial agent, and 0.35 parts of pomegranate peel polyphenols;

[0041] The pickling liquid is composed of: 0.02 parts of sodium nitrite, 5 parts of garlic, and 4 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0042] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

[0043] Further preferably, in step (3), the salt is evenly applied in three times, and the amount of salt applied each time is 40%, 40% and 20% of the total salt respectively.

[0044] Further preferably, in the step (4), after being stirred evenly twice, the mixture is allowed to stand at room temperature for 1.5 days respectively, the reaction is carried out for 15 hours after the first spraying of the active bacterial agent, and the reaction is carried out for 21 hours after the second spraying of the active bacterial agent to obtain the pickled ham raw material.

[0045] Further preferably, the conditions for the indoor natural fermentation treatment in step (6) are to control the indoor temperature at 5-10° C., the humidity at 60-80%, and to spray the pomegranate peel polyphenol solution 4-8 times.

[0046] Compared with the prior art, the technical solution adopted by the present invention can at least achieve the following beneficial effects:

[0047] (1) Fermented ham has a flavor with high salt content and nitrite usage during production and processing. Since salt and nitrite themselves play an important role in the preparation of fermented ham, the ideal effect cannot be achieved simply by reducing the use of salt or nitrite. For example, reducing the salt concentration in the production of fermented ham will increase the risk of increased nitrite. To reduce the formation of nitrite, it is necessary to rely on a higher salt concentration. By increasing the salt concentration, bacteria with nitrate-reducing ability can be inhibited, thereby achieving the effect of reducing nitrite generation. It can be seen that from the perspective of the mainstream mechanism, the reduction of nitrite and salt itself is a problem that is difficult to coordinate. The solution of the present invention not only achieves the effect of low salt and low nitrite in the product through the improvement of the process steps on the basis of the normal use of salt and nitrite, but also can make the product taste and flavor better.

[0048] (2) The use of sodium nitrite in the pickling solution can have outstanding effects such as antibacterial, color development, and anti-oxidation on the raw meat of fermented ham, giving full play to the effect of nitrite; garlic itself is a spice substance, which can remove the bad smell in the raw meat and improve the flavor. At the same time, garlic is rich in the antioxidant allicin, which can remove the nitrite in the fermented meat products and block the conversion of nitrates; white sugar can give the pork hind leg meat a bright color and improve the taste. At the same time, it can also provide a good carbon source for the subsequent bacterial strains. In summary, the various raw materials in the pickling solution of the present invention not only play the role of pickling itself, but also are beneficial to the conversion and decomposition of nitrite.

[0049] (3) The inventors selected two specific bacterial species, namely Lactobacillus casei and Pasteurella hansdei, in the study, and made full use of the excellent characteristics of the two bacteria. For example, Lactobacillus casei can not only degrade nitrite during the fermentation process, but also further reduce the content of nitrite through other pathways. With the secretion of lactic acid, it always maintains a low pH, which can further accelerate the degradation of nitrite by inhibiting the activity of nitrate reductase, and the low pH condition can enhance the scavenging effect of garlic on nitrite; Pasteurella hansdei is a salt-tolerant and aroma-producing microorganism with outstanding efficacy. Experimental studies have confirmed that the compounding of bacterial powder in a specific ratio has a synergistic effect in reducing the content of salt and nitrite; at the same time, in terms of processing technology, the present invention adopts alternating reaction of pickling and active bacterial agent during the pickling process, which, on the one hand, ensures that the pickled raw material and the ham raw meat react fully, improves the color of the meat, inhibits the generation of harmful bacteria, and adjusts the flavor; on the other hand, the addition of active bacterial agent can inhibit the generation of nitrite content while utilizing excess salt, and the effect is better after the two are added alternately.

[0050] (4) In the research of the present invention, the inventors found that there is a risk of nitrite conversion during the fermentation and maturation of ham, and the raw meat will be contaminated by miscellaneous bacteria if it is exposed to the air for a long time. Based on this, they chose to spray the prepared pomegranate peel polyphenol solution during the fermentation and maturation process, which can not only reduce the contamination of harmful bacteria, but also promote the proliferation of beneficial bacteria, inhibit the conversion of nitrite during the fermentation process, and further reduce the nitrite content. Experimental studies have confirmed that compared with the group without spraying pomegranate peel polyphenol, the fermented ham product obtained after spraying the pomegranate peel polyphenol solution has lower nitrite content, and higher ham flavor and sensory scores.

[0051] (5) The present invention adjusts the formula and composition of the pickling liquid and the active bacterial agent, alternately treats the active bacterial agent with the pickling liquid, and sprays the pomegranate peel polyphenol solution. Under the condition of normal use of salt and nitrite to treat the ham, the final fermented ham product has low salt and nitrite contents, meets the food safety additive standards, and has no safety hazards. The experimental results show that the fermented ham obtained under the conditions of the present invention has low salt content and less sodium nitrite residue; and after sensory scoring, the product color, flavor and taste are all good. DETAILED DESCRIPTION

[0052] The following describes the embodiments of the present invention through specific examples. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0053] It should be noted that the following embodiments and features in the embodiments may be combined with each other in the absence of conflict; all other embodiments obtained by ordinary technicians in the field without creative work based on the embodiments of the present invention are within the scope of protection of the present invention.

[0054] The main raw material sources of the present invention are as follows:

[0055] Sodium nitrite was purchased from Zhengzhou Yuhe Food Additive Co., Ltd.;

[0056] Lactobacillus casei was purchased from Shanghai Chen Microbiology Technology Co., Ltd., product number CICC 23184;

[0057] Pasteurella henselae was purchased from Shanghai Huzheng Biotechnology Co., Ltd., catalog number GIM 2.184;

[0058] Pomegranate peel polyphenols were purchased from Lanzhou Waterless Biotechnology Co., Ltd.

[0059] Example 1

[0060] A low-salt and low-nitrite ham, wherein the raw materials for preparing the ham are: 100 parts of pork hind leg meat, 8 parts of salt, 25 parts of pickling liquid, 0.2 parts of active bacterial agent, and 0.35 parts of pomegranate peel polyphenols;

[0061] The pickling liquid is composed of: 0.02 parts of sodium nitrite, 5 parts of garlic, and 4 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0062] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

[0063] The ham preparation method includes:

[0064] (1) Raw material preparation: weigh each raw material according to weight, and prepare a solution with a mass concentration of 4.5% of pomegranate peel polyphenols;

[0065] (2) Raw material processing: Select high-quality pork hind legs, cut and trim them, and remove the acid;

[0066] (3) Salt application: Apply the formulated amount of salt three times, with the amount of salt used each time being 40%, 40% and 20% of the total salt respectively, and rub repeatedly to allow the salt to fully penetrate into the pork tissue, and then stack the pork to allow the cell fluid to flow out, and then rinse with clean water to remove excess salt;

[0067] (4) Pickling treatment with pickling liquid: Pour 1 / 2 of the pickling liquid into the washed raw material, further treat the hind leg meat, stir evenly and let it stand at room temperature for 1.5 days, then spray half of the formula amount of active bacterial agent to react for 15 hours, then pour the remaining pickling liquid into the raw material, stir evenly and let it stand at room temperature for another 1.5 days, add the remaining amount of active bacterial agent to fully react for 21 hours to obtain the pickled ham raw material;

[0068] (5) Ventilation treatment: Place the pickled ham raw materials in a ventilated environment to remove excess moisture on the surface;

[0069] (6) Fermentation: The ventilated ham raw materials are moved into a room where the temperature is controlled at 8° C. and the humidity is controlled at 70% for natural fermentation. During this period, the pre-prepared pomegranate peel polyphenol solution is sprayed on the surface of the ham every 20 days. The pomegranate peel polyphenol solution is sprayed 7 times and the fermentation time is 5 months.

[0070] (7) Post-processing: The fermented and mature ham is further trimmed and packaged to obtain the low-salt and low-nitrite ham.

[0071] Example 2

[0072] A low-salt and low-nitrite ham, wherein the raw materials for preparing the ham are: 120 parts of pork hind leg meat, 9 parts of salt, 30 parts of pickling liquid, 0.3 parts of active bacterial agent, and 0.5 parts of pomegranate peel polyphenols;

[0073] The pickling liquid is composed of: 0.03 parts of sodium nitrite, 8 parts of garlic, and 5 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0074] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

[0075] The ham preparation method is the same as that in Example 1.

[0076] Example 3

[0077] A low-salt and low-nitrite ham, wherein the raw materials for preparing the ham are: 80 parts of pork hind leg meat, 7 parts of salt, 20 parts of pickling liquid, 0.1 parts of active bacterial agent, and 0.2 parts of pomegranate peel polyphenols;

[0078] The pickling liquid is composed of: 0.01 parts of sodium nitrite, 2 parts of garlic, and 3 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid;

[0079] The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

[0080] The ham preparation method is the same as that in Example 1.

[0081] Comparative Example 1

[0082] Compared with Example 1, the composition of the pickling liquid only includes water and sodium nitrite, and garlic and white sugar are not added. The rest of the method is the same as Example 1.

[0083] Comparative Example 2

[0084] Compared with Example 1, the amount of Pasteurella henselae in the active bacterial agent was replaced by Lactobacillus casei, that is, only 0.2 parts of Lactobacillus casei were used, and the remaining raw materials and methods were the same as those in Example 1.

[0085] Comparative Example 3

[0086] Compared with Example 1, the amount of Lactobacillus casei in the active bacterial agent was replaced by Pasteurella hansde Yeast, that is, only 0.2 parts of Pasteurella hansde Yeast were used, and the remaining raw materials and methods were the same as those in Example 1.

[0087] Comparative Example 4

[0088] Compared with Example 1, the active bacterial agent is prepared by mixing Lactobacillus casei and Pasteurella hansder in a mass ratio of 1:3, and the remaining raw materials and methods are the same as those in Example 1.

[0089] Comparative Example 5

[0090] Compared with Example 1, the amount of Pasteurella henselae in the active bacterial agent is replaced by Saccharomyces rouxii, that is, Lactobacillus casei and Saccharomyces rouxii are taken in a mass ratio of 3:1, and the other raw materials and methods are the same as in Example 1.

[0091] Comparative Example 6

[0092] Compared with Example 1, in step (4), the pickling liquid is not added in batches during the pickling process. Instead, all the pickling liquid is poured into the cleaned raw material, stirred evenly and allowed to stand at room temperature for 3 days, and then all the active bacterial agents are sprayed to react for 36 hours to obtain the pickled ham raw material; the rest of the method is the same as in Example 1.

[0093] Comparative Example 7

[0094] Compared with Example 1, in step (6), the pomegranate peel polyphenol solution is not sprayed during the fermentation treatment, and the rest of the method is the same as that of Example 1.

[0095] Experimental research results

[0096] 1. Determination of salt and nitrite content in different treatments

[0097] Research Methodology:

[0098] The ham products obtained from the embodiment group and the comparative example group were respectively tested to determine the salt content and nitrite content in the products, wherein the testing method is as follows:

[0099] Determination of salt content: Use a salt meter to test the meat in the center of the ham and take the average value of the results.

[0100] Determination of nitrite content: Determine according to the method in GB 5009.33-2016 "National Food Safety Standard Determination of Nitrite and Nitrate in Food".

[0101] After testing, the results are shown in Table 1.

[0102] Table 1 Results of salt content and nitrite residue determination under different treatment conditions

[0103]

[0104] The results of Table 1 show that the salt content and nitrite content in the fermented ham product under the conditions of the embodiment of the present invention are significantly lower than those of the comparative example. Specifically, when white sugar and garlic are not added to the pickling solution, the salt content is higher than that of the embodiment, and the nitrite content is higher, indicating that white sugar and garlic are not only beneficial to flavor improvement, but also can reduce the content of salt and nitrite. Compared with the comparative examples 2-5 of the active bacterial agent, the results of the embodiment can confirm that the combination of Lactobacillus casei and Hansde Pasteurella selected by the present invention can significantly reduce the content of salt and nitrite. The effect of using only a single raw material (Comparative Examples 2 and 3) or adjusting the dosage ratio (Comparative Example 4) or replacing the strain type (Comparative Example 5) under the condition of unchanged dosage is not as good as that of the embodiment of the present invention, and the results can show the effect brought by the strain selection ratio. The effect of comparative example 7 in the case of one-time addition of the pickling bacterial agent, or the effect of not spraying the pomegranate peel polyphenol solution during fermentation and ripening is quite different from the conditions of the embodiment. In summary, under the conditions of the raw materials and processing methods of Examples 1-3 of the present invention, the products obtained have low salt content and nitrite content, especially under the conditions of Example 1, which have the best salt content and nitrite content. The product has lower safety risks without changing its taste.

[0105] 2. Product overall sensory experimental research

[0106] On the basis of determining the salt and nitrite content of fermented ham, in order to investigate the effects of different treatment methods on the overall indicators of ham such as appearance, color, taste, etc., and to explore the best treatment method for the sensory properties of ham, the inventors conducted a sensory test study. The specific method is as follows:

[0107] Experimental method: 20 professional sensory assessors were selected to conduct a comprehensive evaluation of the mature fermented ham chunks obtained under different treatment conditions. The sensory evaluators scored the appearance, color, texture, flavor and taste respectively. The evaluation criteria are shown in Table 2.

[0108] Table 2 Sensory evaluation standards for fermented ham

[0109]

[0110]

[0111] After the sensory test, the scoring results were processed to obtain the sensory test results of the products under different treatment conditions. The specific results are shown in Table 3.

[0112] Table 3 Sensory scoring results of fermented ham obtained under different treatment conditions

[0113] Group Appearance Color texture Flavor Taste Total score Example 1 18.9 19.2 18.8 18.4 19.3 94.6 Example 2 18.4 19.3 19.1 18.1 19.0 93.9 Example 3 18.7 18.9 18.4 17.9 18.8 92.7 Comparative Example 1 16.1 16.8 16.9 15.9 15.4 81.1 Comparative Example 2 14.8 17.1 18.2 13.8 13.9 77.8 Comparative Example 3 15.9 16.2 17.7 13.3 12.2 75.3 Comparative Example 4 16.5 17.1 18.3 14.1 15.8 81.8 Comparative Example 5 15.4 17.6 17.5 14.8 16.1 81.4 Comparative Example 6 17.2 13.6 18.6 13.7 15.6 78.7 Comparative Example 7 13.3 14.1 16.8 15.9 16.2 76.3

[0114] The inventors further analyzed the data from the sensory test results and found that the sensory scores under the conditions of the embodiment are higher than those of the comparative examples, indicating that the sensory flavor of the fermented ham under the conditions of the present invention is better. Specifically, the appearance score of the ham that was not sprayed with the pomegranate peel polyphenol solution was the lowest; the alternating addition of pickling and active bacterial agents had the greatest impact on the color of the product, and the texture difference under different treatment conditions was small, but from the perspective of flavor and taste, the type and ratio of active bacterial agents had the greatest impact. In summary, the type of active bacterial agents has a great influence on the appearance, flavor and taste of fermented ham. It can be seen that under the conditions of the embodiments of the present invention, the appearance, color, texture, flavor and taste of the fermented ham are all better, which may be due to the use of pickling solution, active bacterial agents and pomegranate peel polyphenols and the improvement of the preparation process.

[0115] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application shall be based on the protection scope of the claims.

Claims

1. A low-salt and low-nitrite ham, characterized in that: The raw materials for preparing the ham are: 80-120 parts of pork hind leg meat, 7-9 parts of salt, 20-30 parts of pickling liquid, 0.1-0.3 parts of active bacterial agent, and 0.2-0.5 parts of pomegranate peel polyphenols; The pickling liquid is composed of: 0.01-0.03 parts of sodium nitrite, 2-8 parts of garlic, and 3-5 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid; The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent; The ham preparation method comprises: (1) Raw material preparation: weigh each raw material according to weight, and prepare a solution with a mass concentration of 3-6% of pomegranate peel polyphenols; (2) Raw material processing: Select high-quality pork hind legs, cut and trim them, and remove the acid; (3) Salt application: Apply the formulated amount of salt evenly in several batches and rub repeatedly to allow the salt to fully penetrate into the pork tissue. After stacking, allow the cell fluid to flow out, and then rinse with clean water to remove excess salt; (4) Pickling treatment with pickling liquid: Pour 1 / 2 of the pickling liquid into the washed raw material, further process the hind leg meat, stir evenly and let it stand at room temperature for 1-2 days, then spray half of the formula amount of active bacterial agent to react for 12-18 hours, then pour the remaining pickling liquid into the raw material, stir evenly and let it stand at room temperature for 1-2 days, add the remaining amount of active bacterial agent to fully react for 18-24 hours to obtain the pickled ham raw material; (5) Ventilation treatment: Place the pickled ham raw materials in a ventilated environment to remove excess moisture on the surface; (6) Fermentation: The ventilated ham raw materials are moved indoors for natural fermentation. During this period, the pre-prepared pomegranate peel polyphenol solution is sprayed on the surface of the ham every 20 days. The fermentation and maturation time is 3-6 months, and the pomegranate peel polyphenol solution is sprayed 4-8 times; (7) Post-processing: The fermented and mature ham is further trimmed and packaged to obtain the low-salt and low-nitrite ham.

2. The low-salt and low-nitrite ham according to claim 1, characterized in that: The weight proportions of the raw materials for preparing the ham are: 100 parts of pork hind leg meat, 8 parts of salt, 25 parts of pickling liquid, 0.2 parts of active bacterial agent, and 0.35 parts of pomegranate peel polyphenols; The pickling liquid is composed of: 0.02 parts of sodium nitrite, 5 parts of garlic, and 4 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid; The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

3. The low-salt and low-nitrite ham according to claim 1, characterized in that: In the step (3), the salt is evenly applied in three times, and the amount of salt applied each time is 40%, 40% and 20% of the total salt respectively.

4. The low-salt and low-nitrite ham according to claim 1, characterized in that: After being stirred evenly twice in the step (4), the mixture is allowed to stand at room temperature for 1.5 days respectively. After the first spraying of the active bacterial agent, the mixture is reacted for 15 hours. After the second spraying of the active bacterial agent, the mixture is reacted for 21 hours to obtain the pickled ham raw material.

5. The low-salt and low-nitrite ham according to claim 1, characterized in that: The conditions for the indoor natural fermentation treatment in step (6) are to control the indoor temperature at 5-10° C. and the humidity at 60-80%.

6. A method for preparing low-salt and low-nitrite ham as claimed in claim 1, characterized in that: The ham preparation method comprises: (1) Raw material preparation: weigh each raw material according to weight, and prepare a solution with a mass concentration of 3-6% of pomegranate peel polyphenols; (2) Raw material processing: Select high-quality pork hind legs, cut and trim them, and remove the acid; (3) Salt application: Apply the formulated amount of salt evenly in several batches and rub repeatedly to allow the salt to fully penetrate into the pork tissue. After stacking, allow the cell fluid to flow out, and then rinse with clean water to remove excess salt; (4) Pickling treatment with pickling liquid: Pour 1 / 2 of the pickling liquid into the washed raw material, further process the hind leg meat, stir evenly and let it stand at room temperature for 1-2 days, then spray half of the formula amount of active bacterial agent to react for 12-18 hours, then pour the remaining pickling liquid into the raw material, stir evenly and let it stand at room temperature for 1-2 days, add the remaining amount of active bacterial agent to fully react for 18-24 hours to obtain the pickled ham raw material; (5) Ventilation treatment: Place the pickled ham raw materials in a ventilated environment to remove excess moisture on the surface; (6) Fermentation: The ventilated ham raw materials are moved indoors for natural fermentation. During this period, the pre-prepared pomegranate peel polyphenol solution is sprayed on the surface of the ham every 20 days. The fermentation and maturation time is 3-6 months, and the pomegranate peel polyphenol solution is sprayed 4-8 times; (7) Post-processing: The fermented and mature ham is further trimmed and packaged to obtain the low-salt and low-nitrite ham.

7. The method for preparing low-salt and low-nitrite ham according to claim 6, characterized in that: The weight proportions of the raw materials for preparing the ham are: 100 parts of pork hind leg meat, 8 parts of salt, 25 parts of pickling liquid, 0.2 parts of active bacterial agent, and 0.35 parts of pomegranate peel polyphenols; The pickling liquid is composed of: 0.02 parts of sodium nitrite, 5 parts of garlic, and 4 parts of white sugar, based on 100 parts of water, and the above raw materials are prepared into an aqueous solution to obtain the pickling liquid; The preparation method of the active bacterial agent is to mix the powder of Lactobacillus casei and Pasteurella hansder according to a mass ratio of 3:1, activate them with warm water and prepare a mixture with an active bacterial concentration of 1×10 9 cfu / g-5×10 11 cfu / g is the active bacterial agent.

8. The method for preparing low-salt and low-nitrite ham according to claim 6, characterized in that: In the step (3), the salt is evenly applied in three times, and the amount of salt applied each time is 40%, 40% and 20% of the total salt respectively.

9. The method for preparing low-salt and low-nitrite ham according to claim 6, characterized in that: After being stirred evenly twice in the step (4), the mixture is allowed to stand at room temperature for 1.5 days respectively. After the first spraying of the active bacterial agent, the mixture is reacted for 15 hours. After the second spraying of the active bacterial agent, the mixture is reacted for 21 hours to obtain the pickled ham raw material.

10. The method for preparing low-salt and low-nitrite ham according to claim 6, characterized in that: The conditions for the indoor natural fermentation treatment in step (6) are to control the indoor temperature at 5-10° C. and the humidity at 60-80%.

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