CN101926376A - Burning technology for ham processing - Google Patents

Burning technology for ham processing Download PDF

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CN101926376A
CN101926376A CN2010101134293A CN201010113429A CN101926376A CN 101926376 A CN101926376 A CN 101926376A CN 2010101134293 A CN2010101134293 A CN 2010101134293A CN 201010113429 A CN201010113429 A CN 201010113429A CN 101926376 A CN101926376 A CN 101926376A
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ham
fire
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oil
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CN101926376B (en
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王伟强
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Jinhua Jinnian Ham Co ltd
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Abstract

The invention discloses burning technology for ham processing, which is divided into two types: new ham burning processing technology and old ham burning processing technology. The burning technology is characterized in that: a new or old ham is reshaped by modifying and trimming; fat and oil is applied on the surface of the ham; and a burner sprays a flame for short-time burning for removing dirt on the surface of the ham quickly. The ham processed by the process has effectively reduced microbe content, trimethylamine nitrogen content, nitrite content and peroxide content and can be stored for a longer time; meanwhile, the production period is reduced, the production efficiency is improved, water resources are saved, a problem of treating and discharging a large amount of washing sewage is solved, considerable economic benefit is brought to enterprises and social benefit are created.

Description

The bright technology of a kind of fire of ham processing
Technical field:
The present invention relates to a kind of bright technology of fire of ham processing, specifically a kind of preceding method for cleaning of Chinese style ham vacuum packaging that is applied to belongs to food processing technology field.
Technical background:
Ham is a kind of Chinese traditional meat products that has local characteristic, white with the red fat of flesh, yellowish pink bright-coloured, give off a strong fragrance, delicious in taste, look good, smell good and taste good and well-known.The processing of traditional ham is generally manual and pickles, natural drying, spontaneous fermentation maturation, and whole process reaches 10 months.Ham has the branch of " new leg ", " old leg " again usually by the difference of its processing technology, after ten months fermentation, packs after the undercarriage cleaning immediately, is called " new leg "; Ham after the undercarriage carries out oiling and piles up, and the dry place of shady and cool ventilation stores the new better ham of leg of the local flavor that obtains after a year to 2 years again, is referred to as " old leg ".
In the traditional processing technology of ham, the work of removing contamination of ham is one crucial operation.Traditional method adopts water to clean, and washes to carry out shaping, packing again after drying.Adopt the product quality and the shelf-life of washing-technology of the package to be subjected to water for cleaning sanitary conditions, airing degree easily, clean all multifactor influences such as whether comprehensive even weather, wayward.In addition, the large amount of sewage BOD and the COD value that produce in the cleaning process are higher, need to handle to discharge, and bring certain pressure to enterprise.
Summary of the invention:
In view of the problem that above-mentioned technology exists, the purpose of this invention is to provide a kind of bright technology of fire of ham processing.This technology can not only fast be removed the dirt on ham surface, and technology is simple, health, and the energy using water wisely, reduces disposal of pollutants, raises labour efficiency.
The fire of a kind of ham processing of the present invention technology of burning is divided into new leg fire burn two kinds of the processing technologys of processing technology and old leg fire of burning.
The bright processing technology of new leg fire of the present invention is: the ham of undercarriage is directly repaiied dried cutter shaping, coating grease through trimmed ham surface, carry out calcination in short-term with the bright utensil jet flames of fire then, use cleaning cotton wiped clean immediately, get final product.
The fiery bright processing technology of old leg of the present invention is: ham is carried out the bright processing of fire with the bright utensil of fire earlier, use cloth to wipe with and wipe away the grease that melt on the surface, repair dried cutter shaping then, coat grease on trimmed ham surface again, again with the bright utensil jet flames calcination in short-term of fire, with cleaning cotton wiped clean immediately, get final product.
The grease that the fire of the ham processing of the present invention technology of burning is adopted can be the mixture of vegetable oil, animal oil and vegetable oil and animal oil; Wherein, vegetable oil can be rapeseed oil, soybean oil, peanut oil, palm oil, ready-mixed oil, salad wet goods; Animal oil can be lard, butter, chicken fat etc.; Grease amount 1～50mL grease/kg ham; Miscella is the mixture of vegetable oil and animal oil, and it is between 10: 1～1: 1 that vegetable oil and animal oil get ratio.The bright utensil of the fire that is adopted is the gas flame spray gun, and shower nozzle air pressure is controlled at 0.01～0.10MPa; The fire time of burning is leg face portion front 2～10 seconds, reverse side 2～10 seconds, fiery heel position 2～10 seconds; Fire burns apart from 5～20cm.
Through the ham that above-mentioned PROCESS FOR TREATMENT is crossed, cleanliness factor and product appearance significantly are better than the ham that conventional process is crossed, and can effectively reduce microorganism total amount, front three ammonia nitrogen, nitrite and peroxide content in the product, extend the shelf life.When the present invention guarantees the ham quality, shortened the production cycle, enhanced productivity, saved water resource, saved the problem of a large amount of cleanings, can bring considerable economic, had good social benefit again to enterprise with sewage disposal and discharging.
Description of drawings:
Fig. 1 is traditional cleaning technology flow chart
Fig. 2 is new leg invented technology flow chart
Fig. 3 is old leg invented technology flow chart
The specific embodiment:
Technological process below in conjunction with providing in the accompanying drawing is elaborated to the specific embodiment of the present invention:
Embodiment 1: new leg
(1) ham of undercarriage is directly repaiied dried cutter shaping,, evenly smear lard on trimmed ham surface according to the consumption of 15mL lard/kg ham on trimmed ham surface.
(2) adopt the gas flame spray gun as the bright utensil of the fire of ham scrubbing processing, the air gauge reading of regulating the gas flame spray gun is to 0.05MPa, flame jet is apart from the about 15cm of leg face, at the uniform velocity movable flame carries out the bright operation processing of fire to the ham positive and negative, the fire time of burning is positive 5 seconds of leg face portion, reverse side 5 seconds, fiery heel position 3 seconds.After burning, fire uses clean dried cloth wiped clean immediately.
(3) outward appearance clean level and the fragrance to product carries out subjective appreciation, aromatic flavour, and after preservation in two months, the lost degree of fragrance is low, between leg and the packing solid lard is arranged, and influences product appearance.
Example 2: new leg
(1) ham of undercarriage is directly repaiied dried cutter shaping,, evenly smear salad oil on trimmed ham surface according to the consumption of 20mL lard/kg ham on trimmed ham surface.
(2) adopt the gas flame spray gun as the bright utensil of the fire of ham scrubbing processing, the air gauge reading of regulating the gas flame spray gun is to 0.05MPa, flame jet is apart from the about 15cm of leg face, at the uniform velocity movable flame carries out the bright operation processing of fire to the ham positive and negative, the fire time of burning is positive 5 seconds of leg face portion, reverse side 5 seconds, fiery heel position 3 seconds.After burning, fire uses clean dried cloth wiped clean immediately.
(3) outward appearance clean level and the fragrance to product carries out subjective appreciation, and cleanliness factor is good, the ham aromatic flavour, and after preservation in two months, fragrance slightly descends.
Embodiment 3: old leg
Adopt the gas flame spray gun that the ham positive and negative is carried out the bright processing of fire the old leg of storage after 1 year to 2 years, the bright time of fire is positive 5 seconds of leg face portion, reverse side 5 seconds, fiery heel position 2 seconds.Fire is used dried cloth wiping after burning immediately, repairs with repairing dried cutter, and evenly being coated with compound proportion on trimmed ham surface then is 6: 1 the salad oil and the miscella of lard, and grease amount is 20mL compound lard/kg ham; Then, regulate flame air pressure meter reading to the 0.02～0.06MPa of gas flame spray gun, flame jet is apart from the about 15cm of leg face, at the uniform velocity movable flame carries out the bright operation processing of fire to the ham positive and negative, the fire time of burning is positive 5 seconds of leg face portion, reverse side 5 seconds, fiery heel position 3 seconds.After burning, fire uses clean dried cloth wiped clean immediately.
(3) outward appearance clean level and the fragrance to product carries out subjective appreciation, and cleanliness factor is good, the ham aromatic flavour, and after preservation in two months, it is good that fragrance keeps.
The ham that ham that the fire that adopts ham of the present invention the to process technology of burning is produced and traditional handicraft are produced is by vacuum packaging, normal temperature was placed after 60 days under the same conditions, deliver to Hangzhou Institute of Quality Technology Supervision and Measurement with reference to relevant national standard method, ham organoleptic indicator, physical and chemical index and total plate count are measured, and its every technical indicator sees Table one, table two, table three, table four.
Table one: organoleptic examination: with reference to GB/T19088-2008
Technology category Lard Salad oil Compound lard Traditional handicraft
Handle sense organ Cleanliness factor is good, the ham aromatic flavour Cleanliness factor is good, the ham aromatic flavour Cleanliness factor is good, the ham aromatic flavour Cleanliness factor is good, the ham aromatic flavour
Store the back sense organ It is good that fragrance keeps, and has solid lard to condense between leg and the packing, influences product appearance. Fragrance slightly descends, and outward appearance is good. It is good that fragrance keeps, and outward appearance is good. Fragrance slightly descends, and outward appearance is good.
Table two: organoleptic examination: with reference to GB/T19088-2008
Figure GSA00000038020700051
Table three: physical and chemical index is measured: with reference to GB/T19088-2008
Figure GSA00000038020700061
Table four: two kinds of time, water, artificial relatively (to produce the cost note of 100 legs) that technology consumes
Figure GSA00000038020700062
Conclusion:
Adopt the ham of the bright technology production of fire of ham processing of the present invention to compare with the ham that traditional handicraft is produced, can not only effectively reduce microorganism total amount, front three ammonia nitrogen, nitrite and peroxide content in the product, extend the shelf life, simultaneously, shortened the production cycle, enhance productivity, saved water resource, saved the problem of a large amount of cleanings with sewage disposal and discharging, can bring considerable economic to enterprise, be not only having good social benefit, but also having the ham New Machining Technology of distinct economic of being worthy to be popularized.

Claims (7)

1. the fire of the ham processing technology of burning, the fire technology of burning that it is characterized in that the processing of this ham is divided into new leg fire burn two kinds of the processing technologys of processing technology and old leg fire of burning, the bright processing technology of new leg fire is: the ham of undercarriage is directly repaiied dried cutter shaping, coating grease through trimmed ham surface, carry out calcination in short-term with the bright utensil jet flames of fire then, with cleaning cotton wiped clean immediately; The fiery bright processing technology of old leg is: ham is carried out the bright processing of fire with the bright utensil of fire earlier, use cloth to wipe with and wipe away the grease that melt on the surface, repair dried cutter shaping then, coat grease on trimmed ham surface again, again with the bright utensil jet flames calcination in short-term of fire, with cleaning cotton wiped clean immediately.
2. the fire of a kind of ham processing according to claim 1 technology of burning is characterized in that the grease that the fire technology of burning of described ham processing is adopted is the mixture of vegetable oil or animal oil or vegetable oil and animal oil.
3. the bright technology of the fire of a kind of ham processing according to claim 2 is characterized in that described vegetable oil is rapeseed oil or soybean oil or peanut oil or palm oil or ready-mixed oil or salad oil.
4. the bright technology of the fire of a kind of ham processing according to claim 2 is characterized in that described animal oil is lard or butter or chicken fat.
5. the bright technology of the fire of a kind of ham processing according to claim 2 is characterized in that described miscella is the mixture of vegetable oil and animal oil, and it is between 10: 1～1: 1 that vegetable oil and animal oil get ratio.
6. the bright technology of the fire of a kind of ham processing according to claim 2 is characterized in that described grease amount 1～50mL grease/kg ham.
7. the bright technology of the fire of a kind of ham processing according to claim 1 is characterized in that the bright utensil of described fire is the gas flame spray gun, and shower nozzle air pressure is controlled at 0.01～0.10MPa; The fire time of burning is leg face portion front 2～10 seconds, reverse side 2～10 seconds, fiery heel position 2～10 seconds; Fire burns apart from 5～20cm.
CN2010101134293A 2010-02-25 2010-02-25 Burning technology for ham processing Active CN101926376B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103843869A (en) * 2014-03-13 2014-06-11 浙江大学 Method for antioxidant preservation of packaged ham

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103843869A (en) * 2014-03-13 2014-06-11 浙江大学 Method for antioxidant preservation of packaged ham

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