CN104997043A - A ham production method - Google Patents
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- CN104997043A CN104997043A CN201510389301.2A CN201510389301A CN104997043A CN 104997043 A CN104997043 A CN 104997043A CN 201510389301 A CN201510389301 A CN 201510389301A CN 104997043 A CN104997043 A CN 104997043A
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Abstract
The present invention relates to the field of food, and discloses a ham production method which comprises the following steps: S1, selecting raw materials, selecting inspection qualified fresh hind leg meat; S2, trimming raw hind legs, trimming the fresh hind legs into "4-stringed Chinese lute shaped" or "bamboo leaf shaped" forms; S3, pickling, rubbing skin of trimmed fresh hind legs with salt, erasing remaining blood in hind leg blood vessels, and then pickling the hind legs with salt; S4, soaking the hind legs, requiring water in a pool to completely submerge semi-finished hind leg products; and S5, washing the hind legs, firstly, washing and brushing claws of the hind legs with hard bamboo strips, then brushing the surface of the skin, and finally, brushing the surface of the meat; and S6, shaping, inserting the claws into leg stool fixing holes, wringing ligaments near tarsal joints until the ligaments are broken, straightening leg bones, bending the claws, leveling the surface of the skin, making the top of the hind legs in line with feet, encircling the feet with rubber bands, tying the claws with hemp ropes, knotting two hind legs with a hemp rope, and then re-hanging the two hind legs (one high and the other low) on a sun-curing bar. The production method adopts a fixed production process to ensure the consistency of taste, shape and smell, ensure product quality, reduce production cost, and improve work efficiency.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of production method of ham.
Background technology
Ham is the leg of pork pickled or smoke, be through salt marsh, sootiness, fermentation and dry process pickle animal back leg, generally adopting pig back leg, is a kind of China Han featured delicious food.
Pork has another name called globefish meat, it is one of Some Livestock, the meat of porcine animals man pig, its property sweet-salty is put down, containing rich in protein and fat, carbohydrate, calcium, phosphorus, the compositions such as iron, pork is the main non-staple food of daily life, there is qi-restoratives keep fit, nourshing Yin and drynsessmoistening prescription, the effect of rich flesh pool skin, all weak after being ill, postpartum the deficiency of blood, face Huang wins thin person, all can with the product making nutritious tonifying, pork is one of animal food important on people's dining table, because pork fiber is comparatively soft, connective tissue is less, containing more intramuscular fat in musculature, therefore, after cooking processing, meat flavour is delicious especially, although pork is nutritious, but not easily preserve.
Along with the development of China's economy, the consuming capacity of people, consumption idea also changes thereupon, people not only pay close attention to the safety of meat products, simultaneously also to the nutrition of meat products, healthy, mouthfeel, local flavor aspect requires more and more higher, ham includes the fat of rich in protein and appropriateness, ten several amino acids, multivitamin and mineral matter, ham makes through Dong Lixia, decompose by fermentation, various nutritional labeling more easily absorb by human body, there is nourishing the stomach to improve the production of body fluid, kidney-reinforcing Yang-strengthening, Gu marrow, strong sufficient power, more the effect such as wound, meat of ham is warm in nature, sweet-salty, there is spleen benefiting and stimulating the appetite, promote the production of body fluid beneficial blood, effect of Zishen fill fine, can in order to treat consumptive disease palpitation, insufficiency of the spleen few food, rush down protracted dysentery for a long time, the diseases such as lassitude in loin and legs, the south of the River one with often using stewing soup as the food of puerpera or whetting appetite after being ill, because ham has the function accelerating Wound healing, now with the accesary foods for surgical site infections.
In traditional ham processing method, curing salt amount is excessive, cause product salt content too high, be unfavorable for healthy diet, how to make produce strong and brisk in taste, mouthfeel is unique, and the health allowing people facilitate health while enjoying cuisines has become a much-talked-about topic of research.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of production method of ham, fixing Making programme is adopted to ensure the uniformity of the indexs such as taste, profile, smell, the use amount of salt in accurate control curing process, can not only output be improved, ensure product quality, reduce production cost, increase work efficiency, and be conducive to the healthy diet of consumer.
In order to solve the problems of the technologies described above, the invention provides a kind of production method of ham, comprising the following steps:
S1, raw material are selected, the fresh hind shank that selection check is qualified;
S2, leg embryo mowing, carry out first time residual hair to fresh leg and strike off, remove residual pin shell, accomplished by fresh leg " Chinese lute shape " or " leaf of bamboo shape ", repaiies peeling layer fat and connective tissue, squeeze the remaining blood of dehematizing in pipe;
S3, to pickle, be placed on salt platform after the fresh leg trimmed is weighed and wipe skin with salt, erase the remaining blood in leg in blood vessel, then pickle with salt;
S4, leaching leg, put into the pond be filled with water by semi-finished product leg, require that pond Zhong Shui can complete dipped semi-finished product leg, and the leaching leg time is, winter 12-18 hour, spring 5-11 hour;
S5, wash leg, first scrub leg pawl, then brush surface, finally brush flesh noodles, carry out the residual hair of second time after scrubbing and strike off, be then placed in clear water and soak a period of time, then scrub once with said method;
S6, shaping, washed leg rope is bound hang over and shine on thick stick, carry out third time residual hair and strike off, removal dirt, and squeeze out the ponding at meat oblique place, dry in the air, air-dry water stain, start shaping when leg shines to during slightly drying shrinkage, claw inserted in leg stool fixing hole, disconnected for the ligament strand near gambrel, pulled by thigh bone directly, claw bending, surface is carried off flat, leg head and pin are to directly, in sickleshaped, with elastic tape, pin circle is lived, claw fastens the rope made of hemp, two is a button, then be again hung on solarization thick stick by one high and one low for two legs, rub with hand and clap the leg heart, smooth out with the fingers flat hide.
Further, the fresh hind shank be up to the standards described in described step S1 is: all qualified through veterinary inspector after killing before government official, and gross weight band pawl, the thin pin of skin is thin, leg heart fleshiness, without blood wound, without excrement dirt, courage is dirty, hair is dirty, does not dislocate, not knochenbruch, described in the fresh hind shank that is up to the standards meet the requirement of GB2707.
Further, described step S3 comprises five times with salt, and concrete steps are:
S301, for the first time salt dosage are every 100kg leg embryo salt 0.8-1.2kg, and pile meat heap after upper salt, object extracts watery blood;
S302, mistake carried out second time salt after 5 hours, and every 100kg leg embryo salt 2.8-3.2kg, adds natrium nitrosum 15g simultaneously, piled square meat heap layer by layer after upper salt with bamboo chip;
S303, carry out third time salt after 3 days, every 100kg leg embryo salt 2.3-2.7kg;
S304, cross and to carry out the 4th time after 5 days with salt, every 100kg leg embryo salt 0.8-1.2kg;
S305, after 7 days, carry out the 5th time with salt, every 100kg leg embryo salt 0.4-0.6kg;
S306, after 7 days by the salt in leg embryo face wipe even;
S307, subsequent processing can be carried out after 14 days.
Further, soak the leg time and specifically look weather, a leg size, salt weight in described step S4, water is just steady and determine.
Further, further comprising the steps of after described step S6:
S7, solarization leg, be suspended on by semi-finished product leg in hanger bar and carry out airing, the solarization leg time is generally 5-6 days;
S8, fermentation, by only checking insect pest, be suspended from the fermenting frame of sweathouse by the semi-finished product leg of passed examination, and fermentation time is generally 5-6 month;
S9, fall frame classification, leg smeared the mixture rear-mounted of a small amount of edible oil and flour on fermenting frame, and period must not switch door and window, in order to avoid grease evaporation, hang to 8-9 month, leg is taken off from fermenting frame, put second time oil again on the skin, this time only smear edible oil, then, undertaken beating by sense organ standard and sign classification, stack by grade, often heap is only no more than 150-200, and every about January, turning once, until sell.
Further, specifically also comprise in described step S7: burn the residual hair on the semi-finished product leg falling to dry with blowtorch.
Further, specifically also comprise in described step S8 sweat: according to Changes in weather, make in sweathouse ventilated, keep dry.
Further, in described step S9, the frame classification that falls should operate before plum rain season arrives.
Further, in described step S9, in mixture, the ratio of edible oil and flour is 2:3.
Further, further comprising the steps of after described step S9:
S10, packaging, according to production schedule advice note, being loaded on request by leg to print has in the packaging bag of date of manufacture and carries out vacuum, vacuum products is put into vacuum storehouse, regulate vacuum at 0.08-0.1MPa, heat time 28-35 second, except gas leakage product, the vanning in 1-2 hour of all the other products, sticks inspection certificate and operation code after vanning;
S11, warehouse-in, according to the carrying of packing case Identification Demand, pile up neatly by regulation requirement place.
A kind of production method of ham of the present invention, has following beneficial effect:
1. a kind of production method of ham of the present invention adopts fixing Making programme to ensure the uniformity of the indexs such as taste, profile, smell, can improve output, ensures product quality, thus reduces production cost, increases work efficiency.
2. a kind of production method of ham of the present invention is by accurately controlling the use amount of salt in curing process, be conducive to salt permeates evenly in leg embryo, improve the quality and speed of pickling, solve traditional ham and pickle uneven and over-salty phenomenon, be conducive to the healthy diet of consumer.
3. a kind of production method of ham of the present invention adopts unitizing warehouse-in, and the standardization of products, unitized degree are high.
Accompanying drawing explanation
In order to be illustrated more clearly in technical scheme of the present invention, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the schematic flow sheet of a kind of production method of ham of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under the prerequisite of not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
As shown in Figure 1, the invention provides a kind of production method of ham, comprise the following steps:
S1, raw material are selected, the fresh hind shank be up to the standards; The back leg selecting meat fresh must from Pest-or disease-free area, and fresh leg is up to the standards after killing before animal doctor kills, and gross weight band pawl, the thin pin of skin is thin, leg heart fleshiness, and without blood wound, dirty without excrement, courage is dirty, hair is dirty, do not dislocate, not knochenbruch, the fresh back leg after finishing, meets the requirement of GB2707.
S2, leg embryo mowing, carry out first time residual hair with sharp knife to fresh leg and strike off, remove residual pin shell, accomplished by fresh leg " Chinese lute shape " or " leaf of bamboo shape ", will accomplish when repairing leg, finishing hipbone does not reveal eye, cut flat back vertebra, not " collapse nose ", not " dislocation ", the face of opening will in the middle of femur, cortex is divided into semilune, do not hinder lean meat, repair peeling layer fat and connective tissue, squeeze the remaining blood of dehematizing in pipe;
S3, to pickle, be placed on salt platform after the fresh leg trimmed is weighed and wipe skin with salt, erase the remaining blood in leg in blood vessel, then wipe salt at leg point both sides knife-edge part, require that points five times with salt; Wherein, specifically comprise the following steps with salt for five times:
S301, for the first time salt dosage are every 100kg leg embryo salt 0.8kg, and pile meat heap after upper salt, object extracts watery blood;
S302, mistake carried out second time salt after 5 hours, every 100kg leg embryo salt 2.8kg, add natrium nitrosum 15g simultaneously, pile square meat heap layer by layer with bamboo chip after upper salt, every layer of leg base is put bamboo chip 4, apart from equal, pile layer by layer, upper and lower leg point aligns, and left and right is neat, the highlyest pile 50 layers, generally can pile 20 layers;
S303, carry out third time salt after 3 days, every 100kg leg embryo salt 2.3kg;
S304, cross and to carry out the 4th time after 5 days with salt, every 100kg leg embryo salt 0.8kg;
S305, after 7 days, carry out the 5th time with salt, every 100kg leg embryo salt 0.4kg;
S306, after 7 days by the salt in leg embryo face wipe even;
S307, subsequent processing can be carried out after 14 days;
In addition, all undermost leg will be translated into the superiors during each upper salt, the leg of the superiors translates into orlop.
S4, leaching leg, put down semi-finished product leg by only putting into the pond be filled with water, requires that pond Zhong Shui can complete dipped semi-finished product leg, and the leaching leg time is, 12 hours winters, 5 hours spring; The leaching leg time specifically looks weather, a leg size, salt weight, and water is just steady and determine.
S5, wash leg, first scrub leg pawl with the hard thin bamboo strip, then brush surface, finally brush flesh noodles, carry out the residual hair of second time after scrubbing and strike off, the leg of wash clean is placed in clear water again and soaks a period of time, scrub again once with said method;
S6, shaping, being bound by washed leg rope to hang over shines on thick stick, carry out third time residual hair to strike off, remove dirt, and the ponding at meat oblique place is squeezed out with hand, dry in the air, air-dry water stain, shaping is started to when omiting drying shrinkage when leg shines, claw is inserted in leg stool fixing hole, disconnected for the ligament strand near gambrel, thigh bone is pulled directly, claw bending, surface is carried off flat, leg head and pin are to directly, in sickleshaped, with elastic tape, pin circle is lived, claw fastens the rope made of hemp, two is a button, then solarization thick stick is again hung on by one high and one low for two legs, rub with hand and clap the leg heart, smooth out with the fingers flat hide.
S7, solarization leg, be suspended on by semi-finished product leg in hanger bar and carry out airing, the solarization leg time is generally 5 days; The residual hair on the semi-finished product leg falling to dry is burned again with blowtorch.
S8, fermentation, by only checking insect pest, be suspended from the fermenting frame of sweathouse by the semi-finished product leg of passed examination, fermentation time is generally 5 months; According to Changes in weather, make in sweathouse ventilated, keep dry.
S9, fall frame classification, before plum rain season arrives, leg is smeared the mixture rear-mounted of a small amount of edible oil and flour on fermenting frame, in mixture, the ratio of edible oil and flour is 2:3, mainly prevent from damaging by worms, and make a leg fragrance denseer, must not switch door and window during putting oil on the skin, when when the hot summer, temperature reaches 33 DEG C, window and cool in the evening, in order to avoid grease evaporation, hang to August, leg is taken off from fermenting frame, put second time oil again on the skin, this time only smear edible oil, then, the mould on leg is brushed off with brush, undertaken beating by sense organ standard and sign classification, stack by grade, often heap is no more than 150, stacking effect is because ham is hung for a long time, inside is quite dry, grease is excessive, through stacking pressurized, grease is returned in leg again, flesh noodles is tenderer, bottom one deck flesh noodles upward, second layer flesh noodles down, one alignment code, the horizontal code of one row, every about January, turning once, until sell.
S10, packaging, according to production schedule advice note, get packaging material, the date of manufacture is stamped in the position of specifying in packaging bag, it is clear that date of manufacture requires, dislocation-free, check packaging material whether consistent with the raw material name of an article, whether the date is misplayed or no marking, require to weigh according to net content in packaging bag, for product after preventing vacuum is fuel-displaced because extruding, stick in packaging bag, cause net content not enough, 2g should be claimed more, shape good-looking and free from admixture should be noted during packaging, Turnover Box is put into by after the packing of product, put smooth, prevent landing, cause underweight, being loaded on request by leg to print has in the packaging bag of date of manufacture and carries out vacuum, vacuum products is put into vacuum storehouse, put smooth, regulate vacuum at 0.08MPa, 28 seconds heat times, except gas leakage product, the vanning in 1 hour of all the other products, choose gas leakage product, check reason, return upper track program, by the specification requirement vanning on packing case, inspection certificate and operation code is sticked after vanning,
S11, warehouse-in, handle with care during carrying, according to the carrying of packing case Identification Demand, prevents loss or fall damage, pile up neatly by regulation requirement place in way.
Embodiment two:
As shown in Figure 1, the invention provides a kind of production method of ham, comprise the following steps:
S1, raw material are selected, the fresh hind shank be up to the standards; The back leg selecting meat fresh must from Pest-or disease-free area, and fresh leg is up to the standards after killing before animal doctor kills, and gross weight band pawl, the thin pin of skin is thin, leg heart fleshiness, and without blood wound, dirty without excrement, courage is dirty, hair is dirty, do not dislocate, not knochenbruch, the fresh back leg after finishing, meets the requirement of GB2707.
S2, leg embryo mowing, carry out first time residual hair with sharp knife to fresh leg and strike off, remove residual pin shell, accomplished by fresh leg " Chinese lute shape " or " leaf of bamboo shape ", will accomplish when repairing leg, finishing hipbone does not reveal eye, cut flat back vertebra, not " collapse nose ", not " dislocation ", the face of opening will in the middle of femur, cortex is divided into semilune, do not hinder lean meat, repair peeling layer fat and connective tissue, squeeze the remaining blood of dehematizing in pipe;
S3, to pickle, be placed on salt platform after the fresh leg trimmed is weighed and wipe skin with salt, erase the remaining blood in leg in blood vessel, then wipe salt at leg point both sides knife-edge part, require that points five times with salt; Wherein, specifically comprise the following steps with salt for five times:
S301, for the first time salt dosage are every 100kg leg embryo salt 1.2kg, and pile meat heap after upper salt, object extracts watery blood;
S302, mistake carried out second time salt after 5 hours, every 100kg leg embryo salt 3.2kg, add natrium nitrosum 15g simultaneously, pile square meat heap layer by layer with bamboo chip after upper salt, every layer of leg base is put bamboo chip 4, apart from equal, pile layer by layer, upper and lower leg point aligns, and left and right is neat, the highlyest pile 50 layers, generally can pile 30 layers;
S303, carry out third time salt after 3 days, every 100kg leg embryo salt 2.7kg;
S304, cross and to carry out the 4th time after 5 days with salt, every 100kg leg embryo salt 1.2kg;
S305, after 7 days, carry out the 5th time with salt, every 100kg leg embryo salt 0.6kg;
S306, after 7 days by the salt in leg embryo face wipe even;
S307, subsequent processing can be carried out after 14 days;
In addition, all undermost leg will be translated into the superiors during each upper salt, the leg of the superiors translates into orlop.
S4, leaching leg, put down semi-finished product leg by only putting into the pond be filled with water, requires that pond Zhong Shui can complete dipped semi-finished product leg, and the leaching leg time is, 18 hours winters, 11 hours spring; The leaching leg time specifically looks weather, a leg size, salt weight, and water is just steady and determine.
S5, wash leg, first scrub leg pawl with the hard thin bamboo strip, then brush surface, finally brush flesh noodles, carry out the residual hair of second time after scrubbing and strike off, the leg of wash clean is placed in clear water again and soaks a period of time, scrub again once with said method;
S6, shaping, being bound by washed leg rope to hang over shines on thick stick, carry out third time residual hair to strike off, remove dirt, and the ponding at meat oblique place is squeezed out with hand, dry in the air, air-dry water stain, shaping is started to when omiting drying shrinkage when leg shines, claw is inserted in leg stool fixing hole, disconnected for the ligament strand near gambrel, thigh bone is pulled directly, claw bending, surface is carried off flat, leg head and pin are to directly, in sickleshaped, with elastic tape, pin circle is lived, claw fastens the rope made of hemp, two is a button, then solarization thick stick is again hung on by one high and one low for two legs, rub with hand and clap the leg heart, smooth out with the fingers flat hide.
S7, solarization leg, be suspended on by semi-finished product leg in hanger bar and carry out airing, the solarization leg time is generally 6 days; The residual hair on the semi-finished product leg falling to dry is burned again with blowtorch.
S8, fermentation, by only checking insect pest, be suspended from the fermenting frame of sweathouse by the semi-finished product leg of passed examination, fermentation time is generally 6 months; According to Changes in weather, make in sweathouse ventilated, keep dry.
S9, fall frame classification, before plum rain season arrives, leg is smeared the mixture rear-mounted of a small amount of edible oil and flour on fermenting frame, in mixture, the ratio of edible oil and flour is 2:3, mainly prevent from damaging by worms, and make a leg fragrance denseer, must not switch door and window during putting oil on the skin, when when the hot summer, temperature reaches 33 DEG C, window and cool in the evening, in order to avoid grease evaporation, hang to September, leg is taken off from fermenting frame, put second time oil again on the skin, this time only smear edible oil, then, the mould on leg is brushed off with brush, undertaken beating by sense organ standard and sign classification, stack by grade, often heap is no more than 200, stacking effect is because ham is hung for a long time, inside is quite dry, grease is excessive, through stacking pressurized, grease is returned in leg again, flesh noodles is tenderer, bottom one deck flesh noodles upward, second layer flesh noodles down, one alignment code, the horizontal code of one row, every about January, turning once, until sell.
S10, packaging, according to production schedule advice note, get packaging material, the date of manufacture is stamped in the position of specifying in packaging bag, it is clear that date of manufacture requires, dislocation-free, check packaging material whether consistent with the raw material name of an article, whether the date is misplayed or no marking, require to weigh according to net content in packaging bag, for product after preventing vacuum is fuel-displaced because extruding, stick in packaging bag, cause net content not enough, 3g should be claimed more, shape good-looking and free from admixture should be noted during packaging, Turnover Box is put into by after the packing of product, put smooth, prevent landing, cause underweight, being loaded on request by leg to print has in the packaging bag of date of manufacture and carries out vacuum, vacuum products is put into vacuum storehouse, put smooth, regulate vacuum at 0.1MPa, 35 seconds heat times, except gas leakage product, the vanning in 2 hours of all the other products, choose gas leakage product, check reason, return upper track program, by the specification requirement vanning on packing case, inspection certificate and operation code is sticked after vanning,
S11, warehouse-in, handle with care during carrying, according to the carrying of packing case Identification Demand, prevents loss or fall damage, pile up neatly by regulation requirement place in way.
A kind of production method of ham of the present invention, has following beneficial effect:
1. a kind of production method of ham of the present invention adopts fixing Making programme to ensure the uniformity of the indexs such as taste, profile, smell, can improve output, ensures product quality, thus reduces production cost, increases work efficiency.
2. a kind of production method of ham of the present invention is by accurately controlling the use amount of salt in curing process, be conducive to salt permeates evenly in leg embryo, improve the quality and speed of pickling, solve traditional ham and pickle uneven and over-salty phenomenon, be conducive to the healthy diet of consumer.
3. a kind of production method of ham of the present invention adopts unitizing warehouse-in, and the standardization of products, unitized degree are high.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (10)
1. a production method of ham, is characterized in that, comprises the following steps:
S1, raw material are selected, the fresh hind shank that selection check is qualified;
S2, leg embryo mowing, carry out first time residual hair to fresh leg and strike off, remove residual pin shell, accomplished by fresh leg " Chinese lute shape " or " leaf of bamboo shape ", repaiies peeling layer fat and connective tissue, squeeze the remaining blood of dehematizing in pipe;
S3, to pickle, be placed on salt platform after the fresh leg trimmed is weighed and wipe skin with salt, erase the remaining blood in leg in blood vessel, then pickle with salt;
S4, leaching leg, put into the pond be filled with water by semi-finished product leg, require that pond Zhong Shui can complete dipped semi-finished product leg, and the leaching leg time is, winter 12-18 hour, spring 5-11 hour;
S5, wash leg, first scrub leg pawl, then brush surface, finally brush flesh noodles, carry out the residual hair of second time after scrubbing and strike off, be then placed in clear water and soak a period of time, then scrub once with said method;
S6, shaping, washed leg rope is bound hang over and shine on thick stick, carry out third time residual hair and strike off, removal dirt, and squeeze out the ponding at meat oblique place, dry in the air, air-dry water stain, start shaping when leg shines to during slightly drying shrinkage, claw inserted in leg stool fixing hole, disconnected for the ligament strand near gambrel, pulled by thigh bone directly, claw bending, surface is carried off flat, leg head and pin are to directly, in sickleshaped, with elastic tape, pin circle is lived, claw fastens the rope made of hemp, two is a button, then be again hung on solarization thick stick by one high and one low for two legs, rub with hand and clap the leg heart, smooth out with the fingers flat hide.
2. a kind of production method of ham according to claim 1, it is characterized in that, the fresh hind shank be up to the standards described in described step S1 is: all qualified through veterinary inspector after killing before government official, and gross weight band pawl, the thin pin of skin is thin, leg heart fleshiness, and without blood wound, dirty without excrement, courage is dirty, hair is dirty, do not dislocate, not knochenbruch, described in the fresh hind shank that is up to the standards meet the requirement of GB2707.
3. a kind of production method of ham according to claim 1, is characterized in that, described step S3 comprises five times with salt, and concrete steps are:
S301, for the first time salt dosage are every 100kg leg embryo salt 0.8-1.2kg, and pile meat heap after upper salt, object extracts watery blood;
S302, mistake carried out second time salt after 5 hours, and every 100kg leg embryo salt 2.8-3.2kg, adds natrium nitrosum 15g simultaneously, piled square meat heap layer by layer after upper salt with bamboo chip;
S303, carry out third time salt after 3 days, every 100kg leg embryo salt 2.3-2.7kg;
S304, cross and to carry out the 4th time after 5 days with salt, every 100kg leg embryo salt 0.8-1.2kg;
S305, after 7 days, carry out the 5th time with salt, every 100kg leg embryo salt 0.4-0.6kg;
S306, after 7 days by the salt in leg embryo face wipe even;
S307, subsequent processing can be carried out after 14 days.
4. a kind of production method of ham according to claim 2, is characterized in that, soaks the leg time and specifically look weather, a leg size, salt weight in described step S4, and water is just steady and determine.
5., according to a kind of production method of ham in claim 1-4 described in any one, it is characterized in that, further comprising the steps of after described step S6:
S7, solarization leg, be suspended on by semi-finished product leg in hanger bar and carry out airing, the solarization leg time is generally 5-6 days;
S8, fermentation, by only checking insect pest, be suspended from the fermenting frame of sweathouse by the semi-finished product leg of passed examination, and fermentation time is generally 5-6 month;
S9, fall frame classification, leg smeared the mixture rear-mounted of a small amount of edible oil and flour on fermenting frame, and period must not switch door and window, in order to avoid grease evaporation, hang to 8-9 month, leg is taken off from fermenting frame, put second time oil again on the skin, this time only smear edible oil, then, undertaken beating by sense organ standard and sign classification, stack by grade, often heap is only no more than 150-200, and every about January, turning once, until sell.
6. a kind of production method of ham according to claim 5, is characterized in that, specifically also comprises in described step S7: burn the residual hair on the semi-finished product leg falling to dry with blowtorch.
7. a kind of production method of ham according to claim 6, is characterized in that, specifically also comprises in described step S8 sweat: according to Changes in weather, make in sweathouse ventilated, keep dry.
8. a kind of production method of ham according to claim 5, is characterized in that, in described step S9, the frame classification that falls should operate before plum rain season arrives.
9. a kind of production method of ham according to claim 8, is characterized in that, in described step S9, in mixture, the ratio of edible oil and flour is 2:3.
10. a kind of production method of ham according to claim 9, is characterized in that, further comprising the steps of after described step S9:
S10, packaging, according to production schedule advice note, being loaded on request by leg to print has in the packaging bag of date of manufacture and carries out vacuum, vacuum products is put into vacuum storehouse, regulate vacuum at 0.08-0.1MPa, heat time 28-35 second, except gas leakage product, the vanning in 1-2 hour of all the other products, sticks inspection certificate and operation code after vanning;
S11, warehouse-in, according to the carrying of packing case Identification Demand, pile up neatly by regulation requirement place.
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| CN201510389301.2A CN104997043A (en) | 2015-07-03 | 2015-07-03 | A ham production method |
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| CN201510389301.2A CN104997043A (en) | 2015-07-03 | 2015-07-03 | A ham production method |
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| CN (1) | CN104997043A (en) |
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| CN107307313A (en) * | 2017-05-23 | 2017-11-03 | 贵州杨老奶食品有限公司 | A kind of preparation method of ham |
| CN108464449A (en) * | 2018-03-23 | 2018-08-31 | 楚雄彝家香经贸有限公司 | The processing method of sterile ham |
| CN110679862A (en) * | 2019-11-08 | 2020-01-14 | 江苏长寿集团如皋火腿有限公司 | Salt-reducing pickling process for Rugao ham |
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