CN103125976A - Technology for low-salt salting of ham - Google Patents
Technology for low-salt salting of ham Download PDFInfo
- Publication number
- CN103125976A CN103125976A CN2011103772255A CN201110377225A CN103125976A CN 103125976 A CN103125976 A CN 103125976A CN 2011103772255 A CN2011103772255 A CN 2011103772255A CN 201110377225 A CN201110377225 A CN 201110377225A CN 103125976 A CN103125976 A CN 103125976A
- Authority
- CN
- China
- Prior art keywords
- salt
- ham
- low
- humidity
- technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a technology for low-salt salting of Xuanwei ham. The technology is designed based on the traditional ham salting technology, realizes combination of salt applying and temperature and humidity control processes, solves the problem that the traditional Xuanwei ham has high salt content and especially needs a more amount of the salt in order to guarantee a yield at a natural temperature of 14.2 DEG C in the global warming environment, reduces ham salt content without the influence on the traditional Xuanwei ham taste and a loss of beneficial ingredients, and realizes the preparation of a low-salt Xuanwei ham.
Description
Technical field
Patent of the present invention relates to a kind of about the low-salt pickled manufacture craft of ham.
Background technology
The food flavor salinity is overweight is the FAQs of ham salting, particularly the historical average annual natural temperature in Xuanwei is 13.3 ℃, and in recent years along with global air temperature warming, natural temperature increases and reaches 14.2 ℃, and it is little annual range of temperature to occur, temperature difference per day is large, for making ham that peculiar smell or living maggot not occur, generally increase the curing salt amount, in the hope of reduction in the numbers of seconds, temperature and curing salt amount and raising accepted product percentage have formed three aspects of the unity of opposites, the bottleneck problem of restriction mutually.
Summary of the invention
The purpose of this invention is to provide a kind ofly about the low-salt pickled manufacture craft of Xuanwei ham, improved the prerequisite decline lower salt content that guarantees that traditional Xuan-wei ham local flavor and beneficiating ingredient do not lose in the technological processes such as temperature control and humidity control.
Concrete fabrication processing is as follows:
One, the purchasing of raw materials requires: the weight that retreats that comprises buttocks requires that the 7-18 kilogram/only, muscle fat content 7%, feed for nursing comprise the high local corn of nutrition maturity and do not contain somatropin, do not add chemical substance.
Two, preliminary treatment:
Machine film outer fat deposit, connective tissue are first repaiied in finishing setting, remove stain blood, prescind the unnecessary fat meat in corner and across skin.Repair absolute oil skin and thick, fine, soft fur, cut off the blood muscle, drain extravasated blood.Make the pig back leg after finishing substantially be Chinese lute shape or wicker leaf shape, and make that its surrounding is level and smooth is divided into two kinds of situations after neat:
1, purchase spot buying process: cool, hacking, cold water spray, dry just salt down, allocation and transportation companies, spraying lactic acid, precooling.
2, market purchase or government official's process certainly: hacking, heat water-spraying, spraying lactic acid, precooling.
Wherein: cooled 0.5 hour; Cold water spray 1-2 minute, water temperature 8-12 ℃; Heat water-spraying 1-2 minute, water temperature 50-55 ℃; Spraying lactic acid 0.5-1 minute, 15 ℃ of temperature; Precooling 0-4 ℃, 1 hour.
Three, pickle the phase (lag phase): temperature control 0-8 ℃, humidity 75%.Divide and fully rub and turn over code heap pressure for five times with salt, is 5.5% of bright leg weight with the salt amount at every turn.Heap is pressed and is advisable and notes keeping the ham flatness with the 5-6 layer.
1, fully rub rear 0.025% Philip Hurst Hansenula yeast or the saccharomyces cerevisiae of inoculating simultaneously bright leg weight with salt for the first time, or any of schizosaccharomyces pombe; Heap was pressed 2-3 days.
2, fully rub rear 0.025% Philip Hurst Hansenula yeast or the saccharomyces cerevisiae of inoculating simultaneously bright leg weight with salt for the second time, or any of schizosaccharomyces pombe; 5-7 days pressure time is piled in positive-negative sequence turning each minor tick 3-4 days altogether.
3, fully rub with salt for the third time after, positive-negative sequence turning each minor tick 3-4 days, heap was pressed 5-7 days.
4, the 4th time with salt positive-negative sequence turning each minor tick 3-4 days, and heap was pressed 5-7 days.
5, fully rubbed the positive-negative sequence turning each minor tick 3-4 days with salt for the third time, heap was pressed 5-7 days.
Four, yeast phase (exponential phase) first: temperature control 6-12 ℃, humidity 75% will be hung fermentation on the ham of pickling, will make between each ham when hanging leg not contact mutually, and stringer is arranged, and leaves the passage that ventilates and be convenient to check management.95 days used times.
Five, thermophilic yeast phase (stationary phase): temperature control 12-18 ℃, humidity 85%, 95 days used times.
Six, the maturing fermentation phase (decline phase): temperature control 10-14 ℃, humidity 80-85% namely gets this less salt Xuanwei ham after 95 days used times.
Note, yeast phase is when day in daytime, temperature was greater than temperature-control range, and the simulation cooling is lowered the temperature, and windows night to allow natural airflow be circulated in the ham fermenting warehouse.
Claims (3)
1. one kind about the low-salt pickled manufacture craft of Xuanwei ham, it is characterized in that it is comprised of following manufacture craft: the purchasing of raw materials; Preliminary treatment; Pickle; Fermentation.
2. a kind of about the low-salt pickled manufacture craft of Xuanwei ham temperature control 0-8 ℃ according to claim 1, humidity 75%, divide and fully rub and turn over code heap pressure for five times with salt, is 5.5% of bright leg weight with the salt amount at every turn, piles to press and is advisable and notes keeping the ham flatness with the 5-6 layer.
3. a kind of fermentation first of the zymotechnique about the low-salt pickled manufacture craft of Xuanwei ham according to claim 1, temperature control 6-12 ℃, humidity 75%, 95 days used times; The thermophilic fermentation, 12-18 ℃, humidity 85%, 95 days used times; Maturing fermentation, temperature control 10-14 ℃, humidity 80-85%, 95 days used times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103772255A CN103125976A (en) | 2011-11-24 | 2011-11-24 | Technology for low-salt salting of ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103772255A CN103125976A (en) | 2011-11-24 | 2011-11-24 | Technology for low-salt salting of ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103125976A true CN103125976A (en) | 2013-06-05 |
Family
ID=48486922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103772255A Pending CN103125976A (en) | 2011-11-24 | 2011-11-24 | Technology for low-salt salting of ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125976A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN105054112A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of hams |
| CN106261917A (en) * | 2016-08-27 | 2017-01-04 | 曾养志 | A kind of Xuanwei ham is low-salt pickled and artificial fermentation technique |
| CN106418221A (en) * | 2016-12-23 | 2017-02-22 | 郑州东元食品有限公司 | Fermenting process of fermented ham |
-
2011
- 2011-11-24 CN CN2011103772255A patent/CN103125976A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN105054112A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of hams |
| CN106261917A (en) * | 2016-08-27 | 2017-01-04 | 曾养志 | A kind of Xuanwei ham is low-salt pickled and artificial fermentation technique |
| CN106418221A (en) * | 2016-12-23 | 2017-02-22 | 郑州东元食品有限公司 | Fermenting process of fermented ham |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101487724B1 (en) | Processed Brown Rice Using Fermented Rice Bran Extract and Preparing Method Thereof | |
| CN102266029B (en) | Production method of salted and pickled vegetables | |
| CN105077237B (en) | A kind of burdock ferment | |
| CN104544312B (en) | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof | |
| CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
| CN104256719A (en) | Processing technology for drying trepang through cold air without adding any substance | |
| CN103125976A (en) | Technology for low-salt salting of ham | |
| CN105410783A (en) | Lactic acid bacterium fermented chopped chili processing method | |
| CN101181075A (en) | Method for processing original shape massive zymolysis chicken products | |
| CN105410699A (en) | Curing method of flavored tea-scented cured beef | |
| CN105011187A (en) | Processing method for novel hot pot tripe | |
| CN103340432A (en) | Method for processing normal-temperature storage type roasted goose | |
| CN106071890A (en) | A kind of Semen sojae atricolor, Semen Glycines natural solarization dew beans production method | |
| CN105349318B (en) | A kind of production method of fresh cassava sweet wine | |
| CN105325977A (en) | Method for pickling vegetables in double-water-sealing mode | |
| CN106479855A (en) | A kind of brewing method of Health-care fruit vinegar | |
| CN106722562A (en) | A kind of preparation method of yellow pepper base | |
| CN107467332A (en) | A kind of production method of low sugar watermelon peel preserved fruit | |
| CN101250476A (en) | Space aromatic vinegar and brewing technique thereof | |
| CN103719720A (en) | Wild asparagus and smallage noodles and preparation method thereof | |
| CN106722349A (en) | Using the method for fruits and vegetables zymotic fluid curing salted meat | |
| CN111202203A (en) | Preparation method of convenient instant seasoning shiitake mushrooms | |
| CN109864275A (en) | A kind of production method of vinegar-pepper pickled radish | |
| CN107495237A (en) | A kind of preparation method of pulp-water | |
| CN106107554A (en) | The method throughout the year pickling low-salt ham |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130605 |