CN103271365B - Processing method for naturally fermenting low-sodium dry cured meat product - Google Patents
Processing method for naturally fermenting low-sodium dry cured meat product Download PDFInfo
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- 239000011734 sodium Substances 0.000 title claims abstract description 43
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000019542 Cured Meats Nutrition 0.000 title abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 108
- 150000003839 salts Chemical class 0.000 claims abstract description 51
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 39
- 230000004580 weight loss Effects 0.000 claims abstract description 3
- 210000002318 cardia Anatomy 0.000 claims description 18
- 235000013622 meat product Nutrition 0.000 claims description 13
- 235000015278 beef Nutrition 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 8
- 235000015277 pork Nutrition 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- GPAABQWHCYKKEG-LURJTMIESA-N 3-[[(2s)-2,5-diaminopentanoyl]amino]propanoic acid Chemical compound NCCC[C@H](N)C(=O)NCCC(O)=O GPAABQWHCYKKEG-LURJTMIESA-N 0.000 claims description 2
- 108010015792 glycyllysine Proteins 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- MSXHSNHNTORCAW-GGLLEASOSA-M sodium;(2s,3s,4s,5r,6s)-3,4,5,6-tetrahydroxyoxane-2-carboxylate Chemical compound [Na+].O[C@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O MSXHSNHNTORCAW-GGLLEASOSA-M 0.000 claims description 2
- 208000016261 weight loss Diseases 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 10
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- 238000012545 processing Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 2
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Abstract
The invention discloses a processing method for naturally fermenting a low-sodium dry cured meat product. The processing method comprises the following steps of: tumbling fresh meat and salt or low-sodium salt with the weight being 2%-5% of that of the fresh meat into a tumbling machine; statically curing, namely standing the tumbled meat for 2-5 days at the temperature of 0-4 DEG C; dehydrating, namely putting the pieces of cured meat for 3-5 days at the temperature of 8-12 DEG C, the humidity of 80%-90% and the wind speed of 1-2 m/s; and naturally fermenting, namely standing the dehydrated meat for 12-16 days at the temperature of 13-20 DEG C, the humidity of 75-85% and the wind speed of 2-3 m/s, and then standing the meat for 7-15 days at the temperature of 20-30 DEG C, the humidity of 65%-80% and the wind speed to be 3-4 m/s, thus obtaining the finished product when the weight loss ratio is 40%-45%. The processing method disclosed by the invention has the advantages that a new technology of temperature-controlled and humidity-controlled multi-stage low-temperature fermentation is adopted, all-natural low-sodium fermentation is adopted without any flavor and fragrance in the processing process, and the safety and the sanitation of the product are guaranteed. Compared with that of products with equal salt, the sodium content of the product can be reduced by 31.6%-50.87%, and thus the product conforms to the idea of low-sodium healthy eating of people.
Description
Technical field
The invention belongs to food processing field, relate to the processing method of the dry-salt meat products of a kind of natural fermented low sodium.
Technical background
China's conventional dry butcher's meat goods, because its unique local flavor and special mouthfeel are subject to liking of consumers in general deeply, have the stable market share, are that Other Meat goods institute is irreplaceable.But its production cycle is long, and cost is high, complicated operation, commercial form is few, is restricting the development of whole enterprise always.Meanwhile, China's general salt content of the dry-salt local flavor meat products of tradition is very high, is generally several times as much as the normal salt content of other food, and as the 8%-12% that Jinhua ham salt content is product, pressed salted duck, bacon, sausage etc., generally in 8% left and right, all belong to high salt meat products.Modern medicine study shows, high sodium salt goods are the important factors that bring out the cardiovascular and cerebrovascular diseases such as hypertension, apoplexy.In addition, also can increase the incidence of disease of cancer of the stomach, cancer of the esophagus, carcinoma of urinary bladder, increase the weight of the diabetes state of an illness.Therefore, the content that following meat product processing must reduce sodium salt, just can cater to consumer demand.For complying with modern consumer to low-sodium diet demand, research and develop and a kind ofly can keep original conventional dry butcher's meat goods local flavor, low sodium, health, safety, the Novel dry butcher's meat goods that quick, cost is low are extremely urgent again.
Summary of the invention
The present invention is directed to the drawbacks such as current domestic conventional dry butcher's meat goods salt content is too high, the production cycle long, unhygienic, edible shortage convenience, cost is high, commercial form is few, the processing method of the dry-salt meat products of a kind of natural fermented low sodium is provided.
Object of the present invention can be achieved through the following technical solutions:
A processing method for the dry-salt meat products of natural fermented low sodium, is characterized in that comprising following steps:
(1) tumbling: fresh meat and salt or Cardia Salt are put into tumbler, tumbling 1-3h at a slow speed, 20r/min temperature be controlled at 0 ?4 ℃; Described salt or the addition of Cardia Salt are 3～5wt% that fresh meat is heavy; Described Cardia Salt mainly comprises following material: sodium chloride 5～7 weight portions, potassium chloride 3～6 weight portions, gluconic acid sodium salt 1～2 weight portion, saline taste polypeptide Gly-Lys1～3 weight portion, ornithyl-Beta-alanine 0.1～0.2 weight portion, potassium hydroxide 0.5～1 weight portion;
(2) quiet salting down: the meat after tumbling is placed to 2-5 days at 0-4 ℃;
(3) dehydration: the meat after pickling is put into temperature and humidity control workshop, and temperature is made as 8-12 ℃, and humidity is made as 80%-90%, and wind speed is made as 1-2m/s, places 3-5 days;
(4) natural fermented: the meat temperature after dehydration is made as to 13-20 ℃, and humidity is made as 75-85%, and wind speed is made as 2-3m/s, place 12-16 days; Then temperature is made as to 20-30 ℃, humidity is made as 65%-75%, and wind speed is made as 3-4m/s, places 7-15 days, when weight-loss ratio is to 40-45%, is finished product.
Wherein, described fresh meat is selected from the qualified pork of normal inspection or beef.
Described Cardia Salt also comprises magnesium chloride 0.5～1 weight portion.The preparation method of saline taste polypeptide Gly-Lys in Cardia Salt is shown in the record of CN102389102A description [0016] section.
The processing method of the dry-salt meat products of natural fermented low sodium of the present invention also comprises the finished product after natural fermented is placed in to 28-32 ℃, under 60-70% humidity, stores.
Beneficial effect
1) adopt temperature and humidity control multistage cold fermentation new technology, in process, do not add the low sodium fermentation of any essence and flavoring agent pure natural, guarantee the safety and sanitation of product.
2) keeping, on the basis of the original flavour of conventional dry curing food and mouthfeel, can significantly reducing product sodium content, compare with identical salt content product, sodium content reduces 31.6-50.87%.
3) the edible rate of product is higher, and edible front without doing any finishing, edible part reaches 100%.
4) life cycle of the product is short, cost is low, easy and simple to handle, instant.
The specific embodiment
Embodiment 1, fragrant excellent with pork scented tea, the pork of salt processing
(1) raw material is selected and pretreatment: select pig tenterloin or shaven head, reject fat deposit;
(2) tumbling: the heavy 100kg of the fresh meat of take is example, adds the salt of 3kg, and cube meat and salt are put into tumbler, tumbling 1h at a slow speed, 20r/min temperature is controlled at 0-4 ℃;
(3) quiet salting down: the cube meat after tumbling is placed to 2d at 0-4 ℃;
(4) dehydration: the cube meat after pickling is put into temperature and humidity control workshop, and temperature is made as 10 ℃, and humidity is made as 90%, and wind speed is made as 1m/s, places 3d;
(5) fermentation: temperature is made as to 16 ℃, and humidity is made as 85% wind speed and is made as 2m/s, places 14d; Then temperature is made as to 25 ℃, humidity is made as 75%, and wind speed is made as 3m/s, places 10 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat that sliced meat are cooling, vacuum packaging obtains the dry-salt instant sliced meat of low sodium, meat rod;
Wherein step (6)-(8) also can be completed by following steps
(6) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: the sliced meat of well cutting or meat rod are carried out to vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min and be finished product at 121 ℃.
Products characteristics: the scented tea of this explained hereafter, fragrant rod, be rose pink, tangent plane gloss, succulence is good, moderately salted, and the cured flavour that salts down is strong, and wherein sodium content is 1.52% left and right (accounting for the ratio that meat is heavy).
Embodiment 2, low sodium pork scented tea, the fragrant rod of low sodium pork
(1) raw material is selected and pretreatment: select pig tenterloin or shaven head, reject fat deposit;
(2) tumbling: the heavy 100kg of the meat of take is example, the Cardia Salt that adds 3kg, cube meat and Cardia Salt are put into tumbler, tumbling 1h at a slow speed, 20r/min temperature be controlled at 0 ?4 ℃, described Cardia Salt prescription is respectively with the low sodium complex salt of CN102389102A description embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5, embodiment 6;
(3) quiet salting down: the cube meat after tumbling is placed 3 days at 0-4 ℃;
(4) dehydration: the cube meat after pickling is put into temperature and humidity control workshop, and temperature is made as 12 ℃, and humidity is made as 90%, and wind speed is made as 1m/s, places 3 days;
(5) fermentation: temperature is made as to 20 ℃, and humidity is made as 85%, and wind speed is made as 2m/s, places 12 days; Then temperature is made as to 30 ℃, humidity is made as 65%, and wind speed is made as 3m/s, places 7 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat that sliced meat are cooling, vacuum packaging obtains the dry-salt instant sliced meat of low sodium or meat rod.
Wherein step (6)-(8) also can be completed by following steps
(6) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: the sliced meat of well cutting or meat rod are carried out to vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min and be finished product at 121 ℃.
Products characteristics: the low sodium scented tea of this explained hereafter, fragrant rod, be rose pink tangent plane gloss, succulence is good, moderately salted, the cured flavour that salts down is strong, and wherein sodium content is that 0.76%-0.93%(accounts for the ratio that meat is heavy) to compare with equivalent salt group, sodium content reduces 38.82%-50% left and right.
Embodiment 3, fragrant excellent with beef scented tea, the beef of salt processing
(1) raw material is selected and pretreatment: select western cold, the eye meat of beef or upper brain;
(2) tumbling: the heavy 100kg of the meat of take is example, adds the salt of 3.5kg, and cube meat and salt are put into tumbler, tumbling 2h at a slow speed, 20r/min temperature is controlled at 0-4 ℃.
(3) quiet salting down: the cube meat after tumbling is placed 3 days at 0-4 ℃;
(4) dehydration: the cube meat after pickling is put into temperature and humidity control workshop, and temperature is made as 10 ℃, and humidity is made as 85%, and wind speed is made as 2m/s, places 3 days;
(5) fermentation: temperature is made as to 13 ℃, and humidity is made as 80%,, wind speed is made as 2m/s, places 14 days; Then temperature is made as to 25 ℃, humidity is made as 70%, and wind speed is made as 3m/s, places 12 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat that sliced meat are cooling, vacuum packaging obtains the dry-salt instant bull sliced meat of low sodium or beef stick.
Wherein step (6)-(8) also can be completed by following steps
(6) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: the sliced meat of well cutting or meat rod are carried out to vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min at 121 ℃, be finished product after cooling.
Products characteristics: the low sodium beef scented tea of this explained hereafter, be dark rose, tangent plane gloss, moderately salted, there is strong sense, chew strength foot, succulence is good, and the cured flavour that salts down is strong, and wherein sodium content is 1.73% left and right (accounting for the ratio that meat is heavy).
Embodiment 4, low sodium beef scented tea, the fragrant rod of low sodium beef
(1) raw material is selected and pretreatment: select western cold, the eye meat of beef or upper brain;
(2) tumbling: the heavy 100kg of the meat of take is example, adds the Cardia Salt of 3.5kg, and cube meat and Cardia Salt are put into tumbler, tumbling 2h at a slow speed, 20r/min temperature is controlled at 0-4 ℃.Described Cardia Salt prescription is with the low sodium complex salt of CN102389102A description embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5, embodiment 6;
(3) quiet salting down: the cube meat after tumbling is placed 3 days at 0-4 ℃;
(4) dehydration: the cube meat after pickling is put into temperature and humidity control workshop, and temperature is made as 10 ℃, and humidity is made as 85%, and wind speed is made as 2m/s, places 3 days;
(5) fermentation: temperature is made as to 15 ℃, and humidity is made as 80%,, wind speed is made as 2m/s, places 16 days; Then temperature is made as to 20 ℃, humidity is made as 75%, and wind speed is made as 3m/s, places 10 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat that sliced meat are cooling, vacuum packaging obtains the dry-salt instant bull sliced meat of low sodium or beef stick.
Wherein step (6)-(8) also can be completed by following steps
(6) excision forming: cube meat is slightly repaiied to type, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: the sliced meat of well cutting or meat rod are carried out to vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min and be finished product at 121 ℃.
Products characteristics: the low sodium beef scented tea of this explained hereafter, be dark rose, tangent plane gloss, moderately salted, there is strong sense, chew strength foot, succulence is good, the cured flavour that salts down is strong, and wherein sodium content is that 0.85%-1.1%(accounts for the ratio that meat is heavy) to compare with equivalent salt group, sodium content reduces 36.42%-50.87% left and right.
Embodiment 5, the bacon of making of salt
(1) raw material is selected and pretreatment: select one-level belt leather streaky pork 100kg, require the girth of a garment alternate, subcutaneous fat is less than 2cm, is then divided into 10cm, and long 25cm's is rectangular.
(2) tumbling: the heavy 100kg of the meat of take is example, adds the salt of 5kg, and cube meat and salt are put into tumbler, tumbling 3h at a slow speed, 20r/min temperature is controlled at 0-4 ℃;
(3) quiet salting down: the cube meat after tumbling is placed 5 days at 0-4 ℃;
(4) dehydration: the cube meat after pickling is put into temperature and humidity control workshop, and temperature is made as 8 ℃, and humidity is made as 80%, and wind speed is made as 1m/s, places 5 days;
(5) fermentation: temperature is made as to 15 ℃, and humidity is made as 75%,, wind speed is made as 2m/s, places 13 days; Then temperature is made as to 22 ℃, humidity is made as 75%, and wind speed is made as 4m/s, places 15 days.
(6) store: product is placed in to 28-32 ℃, under 60-70% humidity, stores.
Products characteristics: cured meat fat color is yellowish, lean meat is dark rose, tangent plane gloss, the cured meat and fish that salt down are strong, moderately salted, and aftertaste is more sufficient, and wherein sodium content is 2.12% left and right (accounting for the ratio that meat is heavy).
Embodiment 6, low sodium bacon
(1) raw material is selected and pretreatment: select one-level belt leather streaky pork 100kg, require the girth of a garment alternate, subcutaneous fat is less than 2cm, is then divided into 10cm, and long 25cm's is rectangular.
(2) tumbling: the heavy 100kg of the meat of take is example, adds the Cardia Salt of 5kg, and cube meat and Cardia Salt are put into tumbler, tumbling 3h at a slow speed, 20r/min temperature is controlled at 0-4 ℃, and described Cardia Salt prescription is with the low sodium complex salt of CN102389102A description embodiment 4;
(3) quiet salting down: the cube meat after tumbling is placed 5 days at 0-4 ℃;
(4) dehydration: the cube meat after pickling is put into temperature and humidity control workshop, and temperature is made as 8 ℃, and humidity is made as 80%, and wind speed is made as 1m/s, places 5 days;
(5) fermentation: temperature is made as to 15 ℃, and humidity is made as 75%,, wind speed is made as 2m/s, places 13 days; Then temperature is made as to 22 ℃, humidity is made as 75%, and wind speed is made as 4m/s, places 15 days.
(6) store: product is placed in to 28-32 ℃, under 60-70% humidity, stores.
Products characteristics: cured meat fat color is yellowish, lean meat is dark rose, tangent plane gloss, the cured meat and fish that salt down are strong, moderately salted, and aftertaste is more sufficient, wherein sodium content is that 1.05%-1.45%(accounts for the ratio that meat is heavy) to compare with equivalent salt group, sodium content reduces 31.60%-50.47% left and right.
Claims (4)
1. a processing method for the dry-salt meat products of natural fermented low sodium, is characterized in that being comprised of following steps:
(1) tumbling: fresh meat and salt or Cardia Salt are put into tumbler, tumbling 1-3h at a slow speed, 20r/min temperature be controlled at 0 ?4 ℃; Described salt or the addition of Cardia Salt be fresh meat heavy 3 ~ 5%; Described Cardia Salt comprises following material: sodium chloride 5 ~ 7 weight portions, potassium chloride 3 ~ 6 weight portions, gluconic acid sodium salt 1 ~ 2 weight portion, saline taste polypeptide Gly-Lys 1 ~ 3 weight portion, ornithyl-Beta-alanine 0.1 ~ 0.2 weight portion, potassium hydroxide 0.5 ~ 1 weight portion;
(2) quiet salting down: the meat after tumbling is placed to 2-5 days at 0-4 ℃;
(3) dehydration: the meat after pickling is put into temperature and humidity control workshop, and temperature is made as 8-12 ℃, and humidity is made as 80%-90%, and wind speed is made as 1-2m/s, places 3-5 days;
(4) natural fermented: the meat temperature after dehydration is made as to 13-20 ℃, and humidity is made as 75-85%, and wind speed is made as 2-3m/s, place 12-16 days; Then temperature is made as to 20-30 ℃, humidity is made as 65%-75%, and wind speed is made as 3-4m/s, places 7-15 days, when weight-loss ratio is to 40-45%, is finished product.
2. the processing method of the dry-salt meat products of natural fermented low sodium according to claim 1, is characterized in that described fresh meat is selected from the qualified pork of normal inspection or beef.
3. the processing method of the dry-salt meat products of natural fermented low sodium according to claim 1, is characterized in that described Cardia Salt also comprises magnesium chloride 0.5 ~ 1 weight portion.
4. the processing method of the dry-salt meat products of natural fermented low sodium according to claim 1, the processing method that it is characterized in that the dry-salt meat products of natural fermented low sodium also comprises the finished product after natural fermented is placed in to 28-32 ℃, under 60-70% humidity, stores.
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| CN103478752A (en) * | 2013-10-12 | 2014-01-01 | 武汉轻工大学 | Preparation method for low-sodium-salt spiced beef leisure food |
| CN103864899B (en) * | 2014-04-08 | 2016-01-20 | 雷国泰 | A kind of possess polypeptide strengthening saline taste and preparation method thereof and the salt containing this polypeptide |
| CN105475862A (en) * | 2015-12-24 | 2016-04-13 | 莆田市城厢区诚味食品有限公司 | Method for pickling pork jowl meat |
| CN105638847A (en) * | 2016-01-06 | 2016-06-08 | 祝路芳 | Low salt preservation method for streaky pork |
| CN107495287B (en) * | 2017-09-28 | 2021-01-12 | 中国水产科学研究院南海水产研究所 | Processing method for rapidly pickling fish by composite salty agent |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1568716A (en) * | 2004-04-29 | 2005-01-26 | 金华市火腿有限公司 | Method for producing hypohaline ham under temperature/humidity controlled enclosed condition |
| CN101194639A (en) * | 2006-12-15 | 2008-06-11 | 河南农业大学 | Method for producing high quality Jinhua ham |
| CN102389102A (en) * | 2011-11-01 | 2012-03-28 | 南京农业大学 | Low-sodium compound salt |
| CN102919875A (en) * | 2012-10-24 | 2013-02-13 | 金华金贸火腿有限公司 | Making process of ham |
Family Cites Families (1)
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| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568716A (en) * | 2004-04-29 | 2005-01-26 | 金华市火腿有限公司 | Method for producing hypohaline ham under temperature/humidity controlled enclosed condition |
| CN101194639A (en) * | 2006-12-15 | 2008-06-11 | 河南农业大学 | Method for producing high quality Jinhua ham |
| CN102389102A (en) * | 2011-11-01 | 2012-03-28 | 南京农业大学 | Low-sodium compound salt |
| CN102919875A (en) * | 2012-10-24 | 2013-02-13 | 金华金贸火腿有限公司 | Making process of ham |
Non-Patent Citations (1)
| Title |
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| 王玉田.腊肉的加工.《肉制品加工技术》.北京市：中国环境科学出版社,2006,第107页. * |
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