The invention discloses a ham producing and
processing method, relates to the technical field of ham
processing, and aims to solve the problem of unstable quality of ham products. According to the key points of the technical scheme, the method comprises the following steps: S1, selecting qualified pig hind legs, trimming to remove surface fat and connective tissues, retaining a complete
muscle structure, and preparing a composite bioactive liquid required for
pickling the pig hind legs, the composite bioactive liquid comprises a basic
osmotic pressure regulation component, a
flavor precursor orientation component, a microbial
fermentation component and a
cell physiological
activity regulation component. Through a comprehensive process of programmable pressure-controlled rolling, staged
fermentation and gradient
dehydration ripening, a gradient
dehydration program is adopted in the
ripening stage, and the core
water activity is predicted in real time through a water migration
kinetic model, so that accurate end point judgment is realized, the product quality consistency is guaranteed, the resource waste is reduced, and the production cost is reduced. Finally, the ham product which is compact in texture, mellow in
flavor, safe and stable is obtained.