CN101836743B

CN101836743B - Production method of ham

Info

Publication number: CN101836743B
Application number: CN2010101420365A
Authority: CN
Inventors: 黄艾祥; 吕志华; 李祥
Original assignee: YUNNAN DONGHENG COMMERCE AND TRADE GROUP CO Ltd; Yunnan Agricultural University
Current assignee: YUNNAN DONGHENG COMMERCE AND TRADE GROUP CO Ltd; Yunnan Agricultural University
Priority date: 2010-04-06
Filing date: 2010-04-06
Publication date: 2013-01-23
Anticipated expiration: 2030-04-06
Also published as: CN101836743A

Abstract

The invention provides a production method of a ham, which comprises the step that: under the condition of manual control, processing techniques such as low-temperature high-humidity salting (the temperature is 4-8 DEG C, RH is about 80 percent and the time is 21-28 days), moderate-temperature low-humidity drying (the temperature is 15 DEG C, RH is about 55 percent and the time is 60 days) and high-temperature moderate-humidity fermentation and fragrance production (the temperature is 25 DEG C, RH is about 65 percent and the time is over 180 days) are adopted to produce the ham. The method for producing the ham has the advantages of (1) being not limited by seasons and being capable of producing in ordinary years; and (2) carrying out standardized production under the condition of manual control and having stable product quality.

Description

A kind of production method of ham

Technical field

The invention belongs to food processing field, specifically, relate to a kind of production method of ham.

Background technology

Ham is one of the world's three large meat products (sausage, ham, Baconic), can be divided into Chinese ham (dry-cured ham) and Western-style ham two large classes.Chinese ham (dry-cured ham) is that the back leg with pig is raw material, through all meat products of good, long shelf-life of salt is pickled, air-dry and zymotechnique processes a kind of color, shape, it adds the duration and reaches more than 10 months, because its splendid quality, be described as " king in the meat " by people, liked by the consumer.External famous dry-cured ham mainly contains Bei Yueni (Bayonne) ham of rural area (Country-style) ham, France of gondola Palma (Parma) ham, the U.S. and Hispanic Sai Lanu (Serrano), according to than Leah (Iberian) ham etc.The Rugao ham in the Jinhua ham in Zhejiang, the Xuanwei ham in Yunnan and Jiangsu is called as China's " three your name's legs " as most characteristic Chinese ham, is famous at home and abroad.Because special weather conditions and geographical environment, ham is the livestock products of the tool advantage in Yunnan and characteristic, output is large, kind is many, wherein spreads dam ham, Qujing large water ouzel pig ham, the old leg filled with anger in Nujiang, Simao scape east ham, Chuxiong ham, Zhaotong ham etc. with Qujing Xuanwei ham, Lijing Heqing ham, Yongsheng three river hams, Kunming the most famous.

Up to now, traditional processing technology is still adopted in the production of ham, namely the selecting → butcher of pig → lower leg → bright leg cool → repair → go up salt to pickle → natural hanging is air-dry → spontaneous fermentation produces perfume (or spice) → quality inspection → finished product.

Adopt above-mentioned produced in conventional processes ham, although easy and simple to handle, equipment is simple, cost is lower, have following shortcoming: (1) is seasonal strong.Require temperature to be lower than 10 ℃ during the ham salting, therefore can only be chosen in and process ham winter, the output of ham and scale are subject to certain restrictions; On the other hand, because concentrate processing winter, might cause increasing price of raw materials, cost increases.(2) mostly adopt the handicraft workshop formula to produce, production efficiency is low, and labour intensity is large.(3) traditional handicraft is simple to operate, and equipment investment is few, is subject to the impact that external environmental condition changes, such as the rising of temperature, rapid drawdown etc.(4) standardization level is lower, production technology disunity, product quality and Character instability.

Ham production new technique provided by the invention is intended to solve the deficiency of traditional handicraft, and ham industry development tool is of great significance.

Summary of the invention

The purpose of this invention is to provide a kind of processing method seasonal restriction, that can throughout the year produce ham that is not subjected to.

In order to realize the object of the invention, the production method of a kind of ham of the present invention, it comprises the steps: 1) the selecting of pig; 2) hog slaughtering; 3) screening of the leg of pork and finishing; 4) the cold after-ripening of drying in the air; 5) pickle; 6) air-dry; 7) fermentation; 8) quality inspection and packing.

Step 5 wherein) described condition of pickling is 4-8 ℃, about RH80%, and time 21-28 days; Step 6 wherein) described air-dry condition is 15 ℃, and RH55%-60% is about 60 days time; Step 7 wherein) condition of described fermentation is 25 ℃, RH65%-70%, and the time is more than 180 days.

Aforesaid method, wherein step 4) the concrete mode of the described cold after-ripening of drying in the air is: the leg of pork through finishing is placed 2-4 ℃ of environment cooling acid discharge 12-24 hour, so that the cube meat central temperature is lower than 7 ℃.

Aforesaid method, step 5 wherein) described process of pickling is: will pickle the surface that batching is applied in meat minutes for three times equably, being specially first day smears 40%, the three day of pickling batching and smears 40%, the five day of pickling batching and smear remaining 20% and pickle batching; In the curing process, every 7 days with the meat turning once.

The invention has the advantages that: 1) ham production is not subject to seasonal restrictions, and can produce throughout the year; 2) standardized production under the manual control condition, constant product quality.

The specific embodiment

Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.

Embodiment ham processing technology

Concrete steps are as follows:

(1) healthy growing and fattening pigs

Select through the qualified healthy growing and fattening pigs that contain local pig blood relationship of health quarantine.

(2) butcher

Butcher by Standardization Process.

(3) lower leg

At 1-3 lumbar vertebrae reciprocal place, cut down along the joint, be trimmed to ellipse.

(4) cut apart finishing

Cut flat pubis with sharp knife, reject " hanging meat ", strike off residual hair, extrude watery blood, with leg mowing ovalisation, muscle exposes.

(5) the cold after-ripening of drying in the air

Bright leg is spread in 2-4 ℃ of environment out cooling acid discharge 12-24 hour, guarantee that the cube meat central temperature is lower than 7 ℃.

(6) upper salt is pickled

1, upper salt is pickled

Divide the surface that spreads upon meat for three times with the preserved materials that mixes, specifically go up salt ratio and time and be: pickling first day is 40%, the three day 40%, the five day 20%.Batching should be spread upon uniformly the surface of meat when pickling, when going up salt, should smear according to the weight of every meat the salt of respective numbers at every turn, crumple about 5 minutes, make cube meat soft, be easy to the salt infiltration.

2, curing condition control

Strict control temperature and humidity, temperature is in 4-8 ℃ of scope, about RH80%.

3, pile is pickled

After the upper salt cube meat is stacked on the cement board and pickles, pickling liquid is flowed away, pickled 21-28 days.Every 7 days with the meat turning once, quality is pickled in inspection.When pickling rear turning, have the intrinsic smell of pork with nasil, free from extraneous odour, yellowish pink becomes kermesinus, and salinity is penetrated into each position substantially, pickles rear overall weightless 3-4.5%.

(7) dehydration is air-dry

Select relatively cool place and ventilation, heat-insulating property is good, and room that can anti-mosquito is as hurricane drier, and installs an air-conditioner and exhaust blower.

The temperature and humidity of strict control hurricane drier, temperature can not be too high, is controlled at about 15 ℃, and humidity should be controlled at about 60%, and air-dry time is about 60 days, and control ham moisture is below 60%.

(8) fermentation is produced fragrant

1, fermentation

After the air-dry end, because ham moisture descends, salt content is higher relatively, is not easy putrid and deteriorated, so fermentation stage can adopt temperature and appropriateness under the natural conditions, namely control about 25 ℃ of temperature, humidity should be controlled at about 70%, and fermentation time is approximately more than 180 days.

2, management

Air-dry ham can be continued hang over fermentation in the hurricane drier, strengthen Pest management, the ham moisture is controlled at below 55%.

(9) quality inspection

Comprise two parts of sense organ and physical and chemical index, as shown in Table 1 and Table 2.

The requirement of table 1 sense organ

Project	Requirement
		Outward appearance	Likeness in form Chinese lute or willow leaf, pin is directly stretched, the band coffin, leg cardiac muscle meat shows especially full, strides the limit little, and show condition is thin, and legs and feet are thin
Color and luster	Surface wax yellow or faint yellow, the muscle tangent plane is rose-colored or pink, and fatty tangent plane white or blush are glossy, and marrow pink or wax yellow are glossy
		Smell	Has the intrinsic fragrance of ham
Flavour	Become light agreeable to the taste, flavour is delicious, aftertaste is arranged
		Structural state	The flesh noodles free from flaw, skin and meat do not break away from, and muscle is dry fine and close, fine and tender taste, fat is delicate smooth

Table 2 physical and chemical index

Project	Index
		Moisture (in lean meat), %≤	55
Salinity (in the NaCl in the lean meat), %≤	12.5
		Nitrite (in NaNO2) mg/Kg≤	10
Trimethylamine nitrogen (mg/100g)≤	2.5

Peroxide value (with buttermeter) g/100g (meq/Kg)≤	0.25
		Plumbous (Pb), mg/Kg≤	0.2
Inorganic arsenic, mg/Kg≤	0.05
		Cadmium (Cd), mg/Kg≤	0.1
Total mercury (in Hg), mg/Kg≤	0.05

(10) finished product and packing

Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.

Claims

1. the production method of a ham, it comprise with the leg of pork through the cold after-ripening of drying in the air pickle, the step of air-dry and fermentation, it is characterized in that, wherein said condition of pickling is 4-8 ℃, RH80%, time 21-28 days; Wherein said air-dry condition is 15 ℃, RH55%-60%, time 58-65 days; The condition of wherein said fermentation is 25 ℃, RH65%-70%, time 180-210 days;

The concrete mode of the wherein said cold after-ripening of drying in the air is: the leg of pork is placed 2-4 ℃ of environment cooling acid discharge 12-24 hour, so that the cube meat central temperature is lower than 7 ℃;

Described process of pickling is: will pickle the surface that batching is applied in meat minutes for three times equably, and being specially first day and smearing 40%, the three day of pickling batching and smear 40%, the five day of pickling batching and smear remaining 20% and pickle batching; In the curing process, every 7 days with the meat turning once.