CN103082304A - Method for preparing salt slurry ham - Google Patents
Method for preparing salt slurry ham Download PDFInfo
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- CN103082304A CN103082304A CN201310016677XA CN201310016677A CN103082304A CN 103082304 A CN103082304 A CN 103082304A CN 201310016677X A CN201310016677X A CN 201310016677XA CN 201310016677 A CN201310016677 A CN 201310016677A CN 103082304 A CN103082304 A CN 103082304A
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Abstract
The invention discloses a method for preparing salt slurry ham, and belongs to the technical field of food processing. The preparation method orderly comprises the following steps of (1) preparing slat slurry; (2) selecting and preprocessing materials; (3) pickling; (4) mounting and fermenting, namely mounting and fermenting the pickled rear leg of a pig in a fermentation workshop until a layer of dark-green soft fur grows on the surface of the rear leg of the pig; (5) fermenting the salt slurry, namely, taking out the mounted and fermented rear leg of the pig, evenly coating the entire rear leg of the pig by the salt slurry, and then putting the rear leg of the pig back to the fermentation workshop to further ferment, so as to prepare the salt slurry ham. The salt slurry ham prepared by the invention is thick in odour, ruddy in color and luster, delicious to eat, and mouthful in aftertaste, and can be sliced and eaten raw; the fragrance in the ham can be kept for 3-5 years; and the salt content, the peroxide value and the trimethylamine nitrogen content are low.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of salt slurry ham.
Background technology
Ham is the Cured meat that people like, its unique fragrance is arranged, and is also that the butcher's meat product of market value is arranged in the pork curing food most.In Yunnan, promise Deng ham, Xuanwei ham and Heqing ham nominal are three your name's legs, and wherein promise Deng ham is with the longest history.Promise Deng ham originates in the historical village Nuo Deng of Bai nationality town, Yunnan thousand, because unique method for salting of selecting Nuo Denggu salt well halogen mud is named as " salt slurry ham ".Pass on from one to another the Nan Zhao king and travel incognito, see that promise Deng ham applies with salt slurry to salt down, large sense is surprised, makes us getting it, and the color and luster of sight is ruddy, makes the people pleasing, the aromatic flavour of food, lefts a lingering fragrance in one's mouth, and is profuse in praise.There is historical, the magnificent salt culture of long product salt in the Nuo Deng town.According to investigating in the books such as historical summary [Yunnan leads to will], [the logical will in new seal character Yunnan], Han dynasty at " headed by the tribute salt in nine divisions of China in remote antiquity ", it is Western Han Dynastry's unit's inside front cover year (B.C. 109 years), when the Emperor Wu Di of the Han dynasty establishes the system of prefectures and counties in Yunnan, because the salt such as real estate such as Yunlong promise Deng grade of the present is specially put than the Soviet Union county, so far have the product salt history of 2114, thereby produced magnificent salt culture, and promise Deng ham is also the part of Bai nationality village promise Deng salt culture in thousand.
The production method of promise Deng ham folk tradition is unique and complicated, and is very high to material requirements, and the pig back leg that must select pure grain to feed is pickled.Pickle promise Deng ham, must be when killing year pig annual winter, the fresh pig back leg was dried in the air 12～24 hours, then sprinkle equably the salt of getting in promise Deng salt well on the pig back leg with hand, Bian Sabian rubs with the hands, allows the pig back leg fully absorb salt, again the pig back leg is placed at last in wooden cylinder or large iron pan, cover lid salted down 15～20 days, then hung in shady and cool, ventilation with rope to get final product more than half a year.The ham color and luster of making like this is ruddy, entrance is too beautiful to be absorbed all at once, but promise Deng ham that traditional handicraft is made, the one, there is the high problem of peroxide value content, finished product ham peroxide value content is generally higher than 20meq/kg, deposit and just the problem of fat oxidation easily occurs half a year above (particularly next year ham), thereby affected the Storing quality of ham.For preventing ham generation fat oxidation, the villager have to be in manufacturing process be embedded in ham next year in plant ash or in corn flour and preserves; The 2nd, there is the higher problem of salt content, not only affect mouthfeel and the quality of ham, content of nitrite is exceeded standard, harmful to health.
Summary of the invention
For the prior art above shortcomings, the purpose of this invention is to provide that a kind of salt content is low, fat is difficult for oxidation, the preparation method of freshness and a kind of salt slurry ham that quality is higher, the shelf-life is longer.
The preparation method of salt slurry ham of the present invention, it comprises the step of following order:
(1) make salt slurry: after taking out salt slurry dry from promise Deng salt well, be heated to 80～90 ℃ of sterilizations 15～20 minutes, be cooled to after powdery stand-by;
(2) raw material choose and pretreatment: the fresh pig back leg is transported to cool workshop processed, remove the watery blood in the pig back leg, then spray white wine on the pig back leg, cool and placed 8～12 hours;
(3) pickle: again spray white wine on the pig back leg, evenly sprinkling and accounting for pig back leg weight is 5～6% salt, and Bian Sabian rubs, and allows salt be bonded in fully on the pig back leg, be put in pickling pool code to stack the pig back leg, until purple cyan is pickled on pig back leg surface;
(4) upward hang fermentation: the pig back leg after pickle step (3) is put into fermentation plant carries out upper extension fermentation, fermenting has the cyan fine, soft fur of one deck to pig back leg surface;
(5) salt slurry fermentation: the salt slurry that the step of learning from else's experience (1) is made, the consumption of pressing salt slurry weight 1/2 adds boiling water, after being stirred, salt slurry makes salt mud, to take out through the upper pig back leg of hanging after fermenting of step (3), evenly apply whole pig back leg with salt mud, and then the pig back leg is put back to fermentation plant, fermentation temperature is controlled at 30～35 ℃, humidity is controlled at 15～25%, when separating out the white salt particle in the pig back leg ferments extremely surperficial salt mud, humidity is increased to 60～80%, continue to ferment when becoming purple white to the salt mud on pig back leg surface, make the salt slurry ham.
Fresh pig back leg in described step (2) raw material choose and pretreatment during preferred the Beginning of Winter to the beginning of spring.
In described step (2) pretreatment of raw material, the consumption of white wine is 2% of pig back leg weight.
The consumption that described step (3) is pickled middle white wine is 1.5% of pig back leg weight.
The upper extension fermentation of described step (4) is preferably the syllogic fermentation, the prior fermentation temperature is controlled at 20～25 ℃, humidity is controlled at 60～70%, fermented 40～60 days, mid-term, fermentation temperature was brought up to 30～32 ℃, and humidity is controlled at 10～20%, fermented 20～30 days, the later stage fermentation temperature is controlled at 25～30 ℃, and humidity is controlled at 70～80%.
The thickness that is coated in the salt mud on pig back leg surface in described step (5) salt slurry fermentation is 1～3 millimeter.
compared with prior art, the invention has the beneficial effects as follows: amassed the salt slurry of more than one thousand years owing to selecting to salt down in promise Deng salt well, pig back leg after upper extension fermentation is carried out secondary fermentation, to evenly coat salt mud on whole pig back leg, the thickness of salt mud is 1～3 millimeter, then putting back to fermentation plant ferments again, can separate out the white salt particle in salt mud, show in the salt slurry sweat, make pickle and upper extension fermentation in enter the pig back leg unnecessary salt analyze, the salt slurry ham salt content of making like this is lower, the surface does not have salt residual, taste saline taste by the mouthfeel mouth lighter, its nitrite (in NaNO2) content≤5mg/kg, one-level freshness standard well below nitrite (in the NaNO2) content≤20mg/kg of ham sanitary standard (GB2731-88) regulation.In addition, after with salt slurry, whole ham having been applied, just can avoid contacting with oxygen in the secondary fermentation process, prevented the further oxidation Decomposition of fat, make the peroxide value of salt slurry ham be reduced to 2meg/kg, well below the one-level freshness standard of the peroxide value (meq/kg)≤20 of ham sanitary standard (GB2731-88) regulation.After also useful salt slurry has applied whole ham, even in the yeasting under 35 ℃ of high temperature and 60～80% air humiditys, bacteriostasis by salt slurry, can effectively prevent from growing on surface of ham various bacteriums, make the trimethylamine nitrogen in the salt slurry ham be reduced to 0.1mg/100g, well below the one-level freshness standard of the trimethylamine nitrogen (mg/100g)≤1.3 of ham sanitary standard (GB2731-88) regulation, improved the freshness of ham, make the salt slurry ham can cut thin eating something rare.
The specific embodiment
The invention will be further described below by embodiment, but the invention is not restricted to embodiment.
Embodiment 1
A kind of preparation method of salt slurry ham comprises the processing step of following order:
(1) make salt slurry: after the salt slurry that taking out salts down has amassed more than one thousand years dries, put into cauldron and be heated to 80～90 ℃, sterilized 15～20 minutes, be cooled to after powdery stand-by from more than 20 meters dark promise Deng salt wells.
(2) raw material choose and pretreatment: select the fresh pig back leg that is up to the standards, transport to cool workshop processed, with awl the blood vessels place of pig back leg prick several under, firmly extrude the watery blood of the inside, spray again the white wine of 50～52 degree on the pig back leg, cool and placed 8～12 hours, white wine can be selected a kind of in maize wine, barley broo or kaoliang spirit, and the consumption of white wine is 2% of bright pig back leg weight.
(3) pickle: the white wine that again sprays 50～52 degree on the pig back leg, the consumption of white wine is 1.5% of bright pig back leg weight, evenly sprinkling and accounting for pig back leg weight is 5～6% salt, Bian Sabian rubs, allow salt be bonded in fully on the pig back leg, the pig back leg is put into one-tenth code stacking in pickling pool, pickles to the purple cyan of pig back leg surface one-tenth.The bright leg of general 10kg left and right will be pickled about 10 days, and the bright leg of 20kg will be pickled about 20 days.For guaranteeing that every pig back leg surface all pickles into purple cyan, in curing process, preferred method of operating is:
A sprays every pig back leg with 50～52 degree white wine after bright pig back leg is pickled 5 days, the edible salt that does not dissolve in is fully knead again, again becomes code to stack, and again pickles;
After b pickled 5 days, the pig back leg of leafing through from top to bottom sprayed every pig back leg with 50～52 degree white wine when leafing through again, the good pig back leg that do not salt down, evenly sprinkle the edible salt that accounts for its weight 2%, again knead, with the surface blueing pig back leg again become code to stack, again pickle;
After c pickles 7～8 days, when every pig back leg surface all becomes purple cyan, can go up and hang fermentation.
(4) the upper extension fermented: the pig back leg after pickle step (3) is put into fermentation plant carries out upper extension fermentation, upper extension fermentation is preferably the syllogic fermentation, the prior fermentation temperature is controlled at 20 ℃, humidity is controlled at 60%, fermented 60 days, mid-term, fermentation temperature was brought up to 30 ℃, humidity is controlled at 10%, fermented 30 days, the later stage fermentation temperature is controlled at 25 ℃, and humidity is controlled at 70%, and fermenting has the cyan fine, soft fur of one deck to pig back leg surface, show fermenting-ripening of pig back leg, can be used for making the salt slurry ham.
(5) salt slurry fermentation: the salt slurry that the step 1) of learning from else's experience is made, press the boiling water of consumption interpolation more than 90 ℃ of salt slurry weight 1/2, after being stirred, salt slurry makes salt mud, to take out through the upper pig back leg of hanging after fermenting of step (4), evenly apply whole pig back leg with salt mud, the thickness of salt mud is 1 millimeter, and then the pig back leg is put back to fermentation plant, fermentation temperature is controlled at 30 ℃, humidity is controlled at 15%, when separating out the white salt particle in the pig back leg ferments extremely surperficial salt mud, humidity is increased to 60%, continue to ferment when becoming purple white to the salt mud on pig back leg surface, make the salt slurry ham.
The salt slurry ham that the present embodiment is made, ham aromatic flavour, color and luster are ruddy, and entrance is too beautiful to be absorbed all at once, lefts a lingering fragrance in one's mouth, and can cut thin eating something rare, and the fragrance in ham can keep 3～5 years.According to ham sanitary standard (GB2731-88), it detects index and sees Table 1.
Table 1
Embodiment 2
In the present embodiment, the fresh pig back leg in the Nuo Deng town in step (2) raw material choose and pretreatment during preferred the Beginning of Winter to the beginning of spring; The upper control of temperature and humidity of hanging the syllogic fermentation in fermentation of step (4) is: the prior fermentation temperature is controlled at 25 ℃, humidity is controlled at 70%, fermented 40 days, mid-term, fermentation temperature was brought up to 32 ℃, humidity is controlled at 15%, fermented 20 days, the later stage fermentation temperature is controlled at 30 ℃, and humidity is controlled at 80%; The thickness of the salt mud in the fermentation of step (5) salt slurry is 3 millimeters, and fermentation temperature is controlled at 35 ℃, and humidity is controlled at 20%, when separating out the white salt particle in the pig back leg ferments extremely surperficial salt mud, humidity is increased to 80%; All the other are with embodiment 1.
Embodiment 3
In the present embodiment, the upper control of temperature and humidity of hanging three sections fermentations in fermentation of step (4) is: the prior fermentation temperature is controlled at 22 ℃, humidity is controlled at 65%, fermented 50 days, mid-term, fermentation temperature was brought up to 30 ℃, and humidity is controlled at 20%, fermented 25 days, the later stage fermentation temperature is controlled at 30 ℃, and humidity is controlled at 75%; The thickness of the salt mud in the fermentation of step (5) salt slurry is 2 millimeters; All the other are with embodiment 1.
Claims (6)
1. the preparation method of a salt slurry ham, is characterized in that, it comprises the step of following order:
(1) make salt slurry: after taking out salt slurry dry from promise Deng salt well, be heated to 80～90 ℃ of sterilizations 15～20 minutes, be cooled to after powdery stand-by;
(2) raw material choose and pretreatment: the fresh pig back leg is transported to cool workshop processed, remove the watery blood in the pig back leg, then spray white wine on the pig back leg, cool and placed 8～12 hours;
(3) pickle: again spray white wine on the pig back leg, evenly sprinkling and accounting for pig back leg weight is 5～6% salt, and Bian Sabian rubs, and allows salt be bonded in fully on the pig back leg, be put in pickling pool code to stack the pig back leg, until purple cyan is pickled on pig back leg surface;
(4) upward hang fermentation: the pig back leg after pickle step (3) is put into fermentation plant carries out upper extension fermentation, fermenting has the cyan fine, soft fur of one deck to pig back leg surface;
(5) salt slurry fermentation: the salt slurry that the step of learning from else's experience (1) is made, the consumption of pressing salt slurry weight 1/2 adds boiling water, after being stirred, salt slurry makes salt mud, to take out through the upper pig back leg of hanging after fermenting of step (3), evenly apply whole pig back leg with salt mud, and then the pig back leg is put back to fermentation plant, fermentation temperature is controlled at 30～35 ℃, humidity is controlled at 15～25%, when separating out the white salt particle in the pig back leg ferments extremely surperficial salt mud, humidity is increased to 60～80%, continue to ferment when becoming purple white to the salt mud on pig back leg surface, make the salt slurry ham.
2. the preparation method of a kind of salt slurry ham according to claim 1, is characterized in that: the fresh pig back leg in described step (2) raw material choose and pretreatment during preferred the Beginning of Winter to the beginning of spring.
3. the preparation method of a kind of salt slurry ham according to claim 1, it is characterized in that: in described step (2) pretreatment of raw material, the consumption of white wine is 2% of pig back leg weight.
4. the preparation method of a kind of salt slurry ham according to claim 1, it is characterized in that: the consumption that described step (3) is pickled middle white wine is 1.5% of pig back leg weight.
5. the preparation method of a kind of salt slurry ham according to claim 1, it is characterized in that: the upper extension fermentation of described step (4) is preferably the syllogic fermentation, the prior fermentation temperature is controlled at 20～25 ℃, humidity is controlled at 60～70%, ferments 40～60 days, and mid-term, fermentation temperature was brought up to 30～32 ℃, humidity is controlled at 10～20%, fermented 20～30 days, the later stage fermentation temperature is controlled at 25～30 ℃, and humidity is controlled at 70～80%.
6. according to the preparation method of a kind of salt slurry ham claimed in claim 1, it is characterized in that: the thickness that is coated in the salt mud on pig back leg surface in described step (5) salt slurry fermentation is 1～3 millimeter.
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| CN201310016677.XA CN103082304B (en) | 2013-01-17 | 2013-01-17 | Method for preparing salt slurry ham |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN111227193A (en) * | 2020-04-02 | 2020-06-05 | 江苏经贸职业技术学院 | Processing method of low-salt ham |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828724A (en) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | Process for making ham |
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
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2013
- 2013-01-17 CN CN201310016677.XA patent/CN103082304B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828724A (en) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | Process for making ham |
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
Non-Patent Citations (2)
| Title |
|---|
| 刘宁: "云南火腿加工工艺及其特点", 《农产品加工》, 31 December 2007 (2007-12-31), pages 18 - 19 * |
| 罗晓妙: "低盐干腌火腿的加工", 《肉类研究》, no. 1, 31 December 2007 (2007-12-31), pages 13 - 15 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN111227193A (en) * | 2020-04-02 | 2020-06-05 | 江苏经贸职业技术学院 | Processing method of low-salt ham |
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