CN103503968A

CN103503968A - Production method of ham

Info

Publication number: CN103503968A
Application number: CN201210216326.9A
Authority: CN
Inventors: 张英
Original assignee: Pan County Heng Tai Ham Processing Factory
Current assignee: Pan County Heng Tai Ham Processing Factory
Priority date: 2012-06-28
Filing date: 2012-06-28
Publication date: 2014-01-15

Abstract

The invention discloses a production method of a ham. The production method is characterized by comprising the following steps: step 1, refrigerating and controlling the temperature to 0-5 DEG C; step 2, cutting and reshaping; step 3, adding salt to pickle; step 4, refrigerating and fermenting; controlling the temperature to 0-5 DEG C; step 5, washing the salt and immersing and washing for 3-4 times; step 6, hanging and drying with the air; hanging under a ventilation and dark condition for 4-6 months. According to the production method, the temperature is controlled to 0-5 DEG C in the whole process before the air drying, so that the degenerative possibility of pork is reduced greatly and the qualified rate of finished products is high.

Description

A kind of ham preparation method

Technical field

The present invention relates to a kind of preparation method of ham.

Background technology

One band in Panxian of Guizhou, mountain climate is cold and cool, is the suitable weather of bacon class of salting down, before the especially annual the beginning of spring Frost's Descent to next year, is the optimum season of making ham.These factors ，Shi Pan county goes out produce, society, the weather conditions of ham indispensability.Pan county ham is made, and is the pig back leg that cuts into Chinese lute shape is cleaned, and with the salt rubbing of repeatedly putting forth one's strength, makes it to infiltrate in meat, then pickles to allow its spontaneous fermentation, goes through half a year side's maturation.Identifying ham quality, is with the thin bamboo strip, to be needled into three different parts when its surface is green, smells it, take " three pin delicate fragrance " as qualified.Now local ham manufacture craft is uneven, can reach the qualification rate of standard of " three pin delicate fragrance " less than 50%, and main cause is the impact that manufacturing process is subject to natural climate, then in whole manufacturing process, if excess Temperature is very large to the quality influence of ham.Now the method for the main control ham quality in the whole nation is the usage ratio (10 ~ 15%) that increases salt, and does not do too much cleaning when the mid-term desalinization of soil by flooding or leaching, and residual salinity is more, although ham is not perishable like this, will make to taste after finished product over-salty.

Summary of the invention

The technical problem to be solved in the present invention is: what for present ham preparation method, exist assigns to control the problem that quality exists to increase salt, and a kind of ham preparation method of low salt is provided.

Technical scheme of the present invention:

A preparation method, comprises the following steps:

Step 1, refrigeration, puts into refrigerating chamber by fresh meat and refrigerates 18 ~ 24 hours, and temperature is controlled at 0 ~ 5 ℃;

Step 2, mowing shaping, removes the residual hair of surface and dirt, repaiies superabundant fats and meat mincing;

Step 3, upper salt is pickled, and by salt amount, is 7 ~ 10% of bright leg weight, every 2 ~ 3 salt in the sky once, minute 3 ~ 4 upper salt;

Step 4, refrigeration fermentation, is deposited in refrigerating chamber and places 20 ~ 30 days, and temperature is controlled at 0 ~ 5 ℃, every ~ within 4 days, to turn over once;

Step 5, the desalinization of soil by flooding or leaching, soaking and washing 3 ~ 4 times is soaked 8 ~ 15 hours, once a day at every turn;

Step 6, hanging is air-dry, and under the condition of ventilation lucifugal, hanging is 4 ~ 6 months.

In step 2 and step 3, temperature is controlled at 0 ~ 5 ℃.

In step 5, in whole hanging process, temperature is lower than 20 degrees Celsius, and average relative humidity is greater than 80%.

Beneficial effect of the present invention:

1. from fresh meat, start until the whole process of the desalinization of soil by flooding or leaching, all temperature is controlled to 0 ~ 5 degree Celsius, the rotten probability of pork reduces greatly, and the qualification rate after finished product is high.

2. the content of salt is few, and while first pickling, salt content is just lower, and through repeatedly soaking the desalinization of soil by flooding or leaching, the salinity of final ham is low.

the specific embodiment:

In order to meet the temperature requirement in preparation method, built specially a deepfreeze chamber.Make in accordance with the following steps:

Step 1, refrigeration, puts into refrigerating chamber by fresh meat and refrigerates 24 hours, and temperature is controlled at 0.5 ~ 2 ℃.

Step 2, mowing shaping, removes the residual hair of surface and dirt, repaiies superabundant fats and meat mincing; According to the size shape of leg, carry out mowing, 6--9 kilogram accomplish Chinese lute shape, 9--12 kilogram accomplish wicker leaf shape.During mowing, first with cutter, scrape off the residual hair of surface and dirt, make surface bright and clean; Repair again attachment removal at fat and the connective tissue of sarolemma and pelvis, Ex-all bloodstain, then repair from left to right unnecessary fat and be attached to the meat mincing on muscle, during cutting, accomplish that cutter track is neat, tangent plane is level and smooth, and hair light blood is clean.

Step 3, in refrigerating chamber on salt pickle, temperature is controlled at 0.5 ~ 2 ℃, salt amount is 7% of bright leg weight, every 2 salt in the sky once, generally divides upper salt 3 times, goes up salt 2.5% for the first time, goes up salt 3% for the second time, goes up salt 1,5% for the third time.

Step 4, refrigeration fermentation, is deposited in refrigerating chamber and places 25 days, and temperature is controlled at 0.2 ~ 3 ℃, within every 3 days, turns over once, the ham of bottom must be translated into topmost at every turn.

Step 5, the desalinization of soil by flooding or leaching, soaking and washing 3 times is soaked 12 hours, once a day at every turn; During immersion, flesh noodles down, must not surface, and after immersion, with brush, repeatedly scrubs.

Step 6, hanging is air-dry, and under the condition of ventilation lucifugal, hanging is 5 months; Switch door and window, regulates storehouse temperature, humidity in time, allows ham fully ferment, and in whole hanging process, temperature is lower than 20 degrees Celsius, and average relative humidity is greater than 80%, notes observing dehydration, the air-dry and fungus growth situation of ham.

Claims

1. a ham preparation method, is characterized in that: comprise the following steps:

Step 3, upper salt is pickled, and by salt amount, is 6 ~ 10% of bright leg weight, every 2 ~ 3 salt in the sky once, minute 3 ~ 4 upper salt;

Step 4, refrigeration fermentation, is deposited in refrigerating chamber and places 20 ~ 30 days, and temperature is controlled at 0 ~ 5 ℃, within every 3 ~ 4 days, turns over once;

2. a ham preparation method as claimed in claim 1, is characterized in that: in step 2 and step 3, temperature is controlled at 0 ~ 5 ℃.

3. a ham preparation method as claimed in claim 1, is characterized in that: in step 5, in whole hanging process, temperature is lower than 20 degrees Celsius, and average relative humidity is greater than 80%.