CN102246973A

CN102246973A - Quality and freshness keeping processing method for Anfu hams

Info

Publication number: CN102246973A
Application number: CN201110135400XA
Authority: CN
Inventors: 李茂军; 欧阳生林; 李小煌; 刘长生
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-05-24
Filing date: 2011-05-24
Publication date: 2011-11-23

Abstract

The invention discloses a quality and freshness keeping processing method for Anfu hams, comprising the following processing steps of: firstly, cleaning hams: selecting ham raw materials which have small size and are suitable for pickling and processing, and controlling the processing temperature to be between 2 and 6 DEG C wherein the processing time lasts from ham collection at the beginning of winter to termination at the beginning of spring; secondly, adding salt: adding salt according to the weight ratio of 20:1 and mixing the hams and the salt; thirdly, fermenting: feeding salted hams in a jar, turning and discharging the salted hams out from the jar to allow the salted hams to be naturally fermented; and fourthly, storing: cleaning the fermented hams, air drying, vacuum packaging and storing. The method disclosed by the invention has the advantages that the quality of raw materials for salting is strictly controlled; the ambient temperature for salting is controlled to be between 2 and 6 DEG C; and the hams processed in the environment have firm flesh and dry surface and is free from stickiness and color change even in a plum rain season.

Description

The processing method for keeping fresh of guaranteeing the quality of Anfu ham

Technical field

The present invention relates to a kind of processing method of ham, relate in particular to the processing method for keeping fresh of guaranteeing the quality of Anfu ham.

Background technology

The Anfu ham is to select for use the pig bodily form little; " the Anfu rice pig " that the thin meat of bone is tender is salted, and it has shape such as willow leaf, and the pin hoof is short and small; the leg body is full; the thin meat of skin is tender, and is smart how fertile few, characteristics such as look red flavor perfume (or spice); be rich in protein, fat, calcium; nutrition such as iron and several amino acids is the nutraceutical of help health, also is the first-class present of giving kith and kin.Anfu ham pickling process complexity, for selecting materials, the season of pickling is all most important, improper measures, perishable rotten, the storage life is short.

Summary of the invention

The processing method for keeping fresh of guaranteeing the quality that the purpose of this invention is to provide a kind of Anfu ham, the ham of pickling with this method is guaranteed the quality fresh-keeping, deposit 2-3 still color and taste as before, its lean meat is scarlet in fire, fat meat is pure white sparkling and crystal-clear.

Invention is achieved like this, and its process steps is as follows:

1) clear leg: select for use the bodily form little, the suitable ham raw material of pickling without exception need not to the leg of boar, sow, invalid pig, the leg embryo is carried out the mowing arrangement, know extravasated blood, dry ham, begin receive leg for " the Beginning of Winter " process time, and " the beginning of spring " finishes, and do not process other season.Processing temperature is controlled between 2-6 ℃.

2) go into salt: add salt according to ham and salt weight ratio 20:1 batching, evenly wipe ham, make salt on the ham, grind skin then, play label, can go into cylinder and pickle with salt.

3) fermentation: the ham that will go up after the salt is gone into cylinder, turns over cylinder again, goes out cylinder, allows its spontaneous fermentation.

4) store: the ham wash clean after the fermentation, airing again, vacuum-packed then the storage.

The advantage of patent of the present invention is, the gate of the quality monitoring that processes raw material is pickled in strict control, and the environment temperature of pickling is controlled between 2-6 ℃, and is solid owing to voluptuousness at the ham that this environment is processed, dry tack free is not clamminess and phenomenon such as variable color even do not have at plum rain season yet.

Table 1 and table 2 are results of ham processing physical and chemical inspection and sense check.

Table 1---physical and chemical inspection (mean value)

Figure 201110135400X100002DEST_PATH_IMAGE002

Table 2---sense check

We can be clearly seen that the influence of temperature to natrium nitrosum and trimethylamine nitrogen from table 1 and table 2, and promptly temperature is high more, and content is big more; But excessive temperature is unfavorable again to fermentation, does not reach the aromatic naturally traditional taste of Anfu ham.

Observe from the organoleptic examination of table 2, temperature also is conspicuous to fragrance, color and luster and the profile of ham, and promptly the high more smell of temperature is heavy more, and form and aspect are poor more, and profile variation is obvious.

The specific embodiment

Invention is achieved like this, and its process steps is as follows:

Claims

1. the processing method for keeping fresh of guaranteeing the quality of Anfu ham is characterized in that process steps is as follows:

1) clear leg: select for use the bodily form little, the suitable ham raw material of pickling, leg to boar, sow, invalid pig without exception need not, the leg embryo is carried out the mowing arrangement, know extravasated blood, dry ham, be " the Beginning of Winter " to begin to receive leg process time, " the beginning of spring " finishes, and do not process other season, and processing temperature is controlled between 2-6 ℃;

2) go into salt: add salt according to ham and salt weight ratio 20:1 batching, evenly wipe ham, make salt on the ham, grind skin then, play label, can go into cylinder and pickle with salt;

3) fermentation: the ham that will go up after the salt is gone into cylinder, turns over cylinder again, goes out cylinder, allows its spontaneous fermentation;

4) store: the ham wash clean after the fermentation, airing again, vacuum-packed then the storage.