CN104305245A - Making method of Luchuan pig ham - Google Patents
Making method of Luchuan pig ham Download PDFInfo
- Publication number
- CN104305245A CN104305245A CN201410569671.XA CN201410569671A CN104305245A CN 104305245 A CN104305245 A CN 104305245A CN 201410569671 A CN201410569671 A CN 201410569671A CN 104305245 A CN104305245 A CN 104305245A
- Authority
- CN
- China
- Prior art keywords
- back leg
- pig
- leg
- pig back
- hind leg
- 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
- 238000000034 method Methods 0.000 title abstract 5
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000009423 ventilation Methods 0.000 claims abstract description 9
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 5
- 239000000312 peanut oil Substances 0.000 claims abstract description 5
- 241000221696 Sclerotinia sclerotiorum Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 abstract description 12
- 238000005554 pickling Methods 0.000 abstract description 4
- 210000003141 lower extremity Anatomy 0.000 abstract 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 210000004209 hair Anatomy 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a making method of Luchuan pig ham. The method comprises the following steps: washing the pig leg and removing hairs; shaping, namely cutting a plurality of slots in the pork hind leg; soaking and cooling, namely soaking the pork hind leg in white spirit for 30-45 min; pickling, namely sprinkling a layer of salt on the outer surface and in the slots of the pork hind leg, compacting and stacking the pork hind leg, and pickling the pork hind leg for one month; washing the leg, namely cleaning the pork hind leg, drying the pork hind leg under the sun until the pork hind leg is dry and hard; hanging and fermenting, namely brewing saline by using salt, coating the saline on the pork hind leg, hanging the leg in a fermenting chamber to ferment, and maintaining the ventilation state of the fermenting chamber, smudging after fermenting for one month, and maintaining the ventilation state of the fermenting chamber until the outer surface of the pork hind leg grows white mould; and oiling, namely cleanly wiping the pork hind leg by using peanut oil. The Luchuan pig ham prepared by the method disclosed by the invention is mellow in taste and short in pickling time, and the making method is applicable to standard working and is suitable for industrial working.
Description
Technical field
The present invention relates to food processing technology field, particularly the preparation method of a kind of Luchuan pig ham.
Background technology
Ham is the Cured meat that people like, has the fragrance of its uniqueness, is also the butcher's meat product having market value in pork curing food most; Production method is unique and complicated, and very high to material requirements, the pig back leg that pure grain must be selected to feed is pickled; Cured ham, must when killing year pig annual winter, fresh pig back leg is dried in the air 12 ~ 24 hours, then on pig back leg, sprinkle salt with hand equably, Bian Sabian rubs with the hands, allows pig back leg fully absorb salt, finally again pig back leg is placed in wooden cylinder or large iron pan, cover lid, salts down 15 ~ 20 days, then with rope hanging more than shady and cool, ventilation half a year;
In existing technology, application number is " a kind of preparation method of blue petard leg " of 201210275589.7, mainly also has the following disadvantages: 1, taste is not good enough, lacks the distinctive fragrance of ham; 2, salting period is long, easily occurs the problem of fat oxidation, thus have impact on the Storing quality of ham.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of aromatic taste, salting period short, can standard operation, adapt to the preparation method of the Luchuan pig ham of industrialization operation.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
A preparation method for Luchuan pig ham, comprises the step of following order:
(1) leg unhairing is washed: select Luchuan pig back leg, and clean, unhairing, remove pig's feet;
(2) repair type: carried out cutting multiple groove by the pig back leg of step (1), and make groove depth to pig bone;
(3) cooling is soaked: the pig back leg of step (2) is put into white wine and soak 30 ~ 45 minutes, then taken out, cool cold placement 18 ~ 20 hours;
(4) pickle: spread one deck salt by the appearance of the pig back leg of step (3) and groove, and rub, salt is bonded on pig back leg completely, and by stacking for pig back leg consolidation, and pig back leg is pickled one month;
(5) wash leg: the pig back leg after step (4) is pickled clean, and pig back leg is placed on dry to pig back leg under the sun stiff;
(6) fermentation is hung on: with the brewed salt solution of salt, the pig back leg of step (5) coats salt solution again, and rubs, salt solution is absorbed by pig back leg, ferment in upper extension to fermenting cellar, and keep fermenting cellar ventilation state, keep temperature 22 ~ 24 DEG C, humidity keeps 50 ~ 55%, and carry out sootiness after fermenting one month, sootiness after 24 hours, then keeps fermenting cellar ventilation state, keep temperature 26 ~ 29 DEG C, humidity keeps turning white mould to pig back leg appearance in 60 ~ 65% two months;
(7) oil: by the pig back leg wiped clean of peanut oil by step (6).
Further scheme, described step (2) groove helical form is looped around on pig back leg.
Further scheme, the alcoholic strength of the white wine of described step (3) is more than 50 DEG C.
Further scheme, the sootiness mode of described step (6) adopts the sootiness of pine tree wood chip.
The invention has the beneficial effects as follows:
The grooving of step (2) can accelerate the infiltration of salt and the air-dry of moisture, makes Luchuan pig ham form speed fast;
Pig back leg after step (3) white wine is brewed can infiltrate alcohol, can disinfection, can promote again the taste of ham, make the better sweet-smelling of the taste of ham;
Pig back leg after pickling carries out air-dry by step (5), and the moisture in pig back leg is left, and the salinity of later step more easily absorbs, and shortens the fabrication cycle of ham;
The equal controllable of step (6) temperature and humidity, makes pig back leg fermentation energy standard operation, adapts to industrialization operation, and then can promote the output of ham;
Step (7) peanut oil wiping surface of ham, not only outward appearance is good to make ham, the more important thing is, vegetable oil effectively can be stopped extraneous miscellaneous bacteria and keep local flavor;
Aromatic taste of the present invention, salting period are short, energy standard operation, adapt to industrialization operation.
Detailed description of the invention
Embodiment:
A preparation method for Luchuan pig ham, starts Production Time in the winter time; Temperature at 2 ~ 6 DEG C, will comprise the step of following order:
(1) wash leg unhairing: select Luchuan pig, after slaughtering, get pig back leg, select 3000 kilograms of pig back legs, and clean, unhairing, remove pig's feet;
(2) repair type: carried out cutting multiple groove by the pig back leg of step (1), multiple groove helical form is looped around on pig back leg, and makes groove depth to pig bone, firmly extrudes the watery blood of the inside;
(3) cooling is soaked: the pig back leg of step (2) is put into white wine and soak 45 minutes, then taken out, cool cold placement 19 hours, white wine can select rice wine, and the alcoholic strength of white wine is more than 50 DEG C;
(4) pickle: evenly spread one deck salt by the appearance of the pig back leg of step (3) and groove, and rub, salt is bonded on pig back leg completely, and by stacking for pig back leg consolidation, and pig back leg is pickled one month;
(5) wash leg: the pig back leg distilled water after step (4) being pickled is cleaned, and pig back leg is placed on dry to pig back leg under the sun stiff;
(6) fermentation is hung on: with the brewed salt solution of salt, distilled water salt being put into 70 degree dissolves, the pig back leg of step (5) is coated a salt solution again, and rub, salt solution is absorbed by pig back leg, ferment in upper extension to fermenting cellar, and keep fermenting cellar ventilation state, keep temperature 24 DEG C, humidity keeps 50 ~ 55%, and carry out sootiness after fermenting one month, adopt the sootiness of pine tree wood chip, sootiness after 24 hours, then keeps fermenting cellar ventilation state, keep temperature 29 DEG C, humidity keeps turning white mould to pig back leg appearance in 65% two month;
(7) oil: by the pig back leg wiped clean of peanut oil by step (6).
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for Luchuan pig ham, is characterized in that the step comprising following order:
(1) leg unhairing is washed: select Luchuan pig back leg, and clean, unhairing, remove pig's feet;
(2) repair type: carried out cutting multiple groove by the pig back leg of step (1), and make groove depth to pig bone;
(3) cooling is soaked: the pig back leg of step (2) is put into white wine and soak 30 ~ 45 minutes, then taken out, cool cold placement 18 ~ 20 hours;
(4) pickle: spread one deck salt by the appearance of the pig back leg of step (3) and groove, and rub, salt is bonded on pig back leg completely, and by stacking for pig back leg consolidation, and pig back leg is pickled one month;
(5) wash leg: the pig back leg after step (4) is pickled clean, and pig back leg is placed on dry to pig back leg under the sun stiff;
(6) fermentation is hung on: with the brewed salt solution of salt, the pig back leg of step (5) coats salt solution again, and rubs, salt solution is absorbed by pig back leg, ferment in upper extension to fermenting cellar, and keep fermenting cellar ventilation state, keep temperature 22 ~ 24 DEG C, humidity keeps 50 ~ 55%, and carry out sootiness after fermenting one month, sootiness after 24 hours, then keeps fermenting cellar ventilation state, keep temperature 26 ~ 29 DEG C, humidity keeps turning white mould to pig back leg appearance in 60 ~ 65% two months;
(7) oil: by the pig back leg wiped clean of peanut oil by step (6).
2. the preparation method of a kind of Luchuan pig ham according to claim 1, is characterized in that: described step (2) groove helical form is looped around on pig back leg.
3. the preparation method of a kind of Luchuan pig ham according to claim 1, is characterized in that: the alcoholic strength of the white wine of described step (3) is more than 50 DEG C.
4. the preparation method of a kind of Luchuan pig ham according to claim 1, is characterized in that: the sootiness mode of described step (6) adopts the sootiness of pine tree wood chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410569671.XA CN104305245A (en) | 2014-10-23 | 2014-10-23 | Making method of Luchuan pig ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410569671.XA CN104305245A (en) | 2014-10-23 | 2014-10-23 | Making method of Luchuan pig ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305245A true CN104305245A (en) | 2015-01-28 |
Family
ID=52360680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410569671.XA Pending CN104305245A (en) | 2014-10-23 | 2014-10-23 | Making method of Luchuan pig ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305245A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054112A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of hams |
| CN105767930A (en) * | 2016-01-10 | 2016-07-20 | 马龙县藏龙绿色产业有限公司 | Method for pickling hams by using baijiu |
| CN106690080A (en) * | 2015-11-14 | 2017-05-24 | 张虎 | Method for making ham by using chromium-rich yolk oil |
-
2014
- 2014-10-23 CN CN201410569671.XA patent/CN104305245A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054112A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of hams |
| CN106690080A (en) * | 2015-11-14 | 2017-05-24 | 张虎 | Method for making ham by using chromium-rich yolk oil |
| CN105767930A (en) * | 2016-01-10 | 2016-07-20 | 马龙县藏龙绿色产业有限公司 | Method for pickling hams by using baijiu |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823876B (en) | Making method for Lianhua ham | |
| CN104172220B (en) | A kind of preparation method of sootiness Chinese ham | |
| CN105105207A (en) | Instant cold sour fish and preparation method thereof | |
| CN104286908A (en) | Production method for salting selenium-rich pig legs | |
| CN103445221B (en) | Dried salted marine eel treatment process | |
| CN105394596A (en) | Fermented preserved meat and preparation method thereof | |
| CN104305245A (en) | Making method of Luchuan pig ham | |
| CN101120794B (en) | Method for manufacturing qijing ham | |
| CN105029472A (en) | Cooking method of preserved whole Bama miniature pig | |
| CN105146548A (en) | Fragrant pig ham processing technology | |
| CN105029462A (en) | Processing method of edible preserved meat | |
| CN116172168A (en) | Fresh meat pickling process, hot pot-flavored bud pickled meat prefabricated vegetable and processing process thereof | |
| CN105249285A (en) | Method for making selenium-rich pig ham | |
| CN107198147A (en) | A kind of method of low temperature two-part fermentation aid bag | |
| CN106690080A (en) | Method for making ham by using chromium-rich yolk oil | |
| CN106333257A (en) | Production method of pickled chromium-rich pig feet | |
| CN104055133B (en) | Processing technology of marinated pork | |
| CN114041573A (en) | Processing method of smoked meat with small navel orange flavor | |
| CN106616383A (en) | Method for preparing Luchuan pig solar preserved meat | |
| CN1111356C (en) | Technique for processing saba ham | |
| CN105614715A (en) | Processing method of steamed Anhui ham | |
| CN102258203A (en) | Technology for processing flavor goose | |
| CN104939114A (en) | Preparation method of pressed salted duck | |
| CN109170103A (en) | A kind of original flavor candied fruit production process | |
| CN103210994A (en) | Method for salting grass carp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |