CN105146548A - Fragrant pig ham processing technology - Google Patents
Fragrant pig ham processing technology Download PDFInfo
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- CN105146548A CN105146548A CN201510500493.XA CN201510500493A CN105146548A CN 105146548 A CN105146548 A CN 105146548A CN 201510500493 A CN201510500493 A CN 201510500493A CN 105146548 A CN105146548 A CN 105146548A
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- processing technology
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention discloses a fragrant pig ham processing technology, comprising the following steps of raw material selecting; pickling; washing and sun-drying; fermenting; and oil spreading and preserving. The prepared ham fat is reddish and shiny; the muscle is dense and firm and the ham core is full; the ham is particularly strong in flavor and the fragrance strikes the noses when the ham is cooked; and the fragrant pig ham has a long shelf life.
Description
Technical field
The present invention relates to field of food, particularly one fragrant pig ham processing technology.
Background technology
Ham has spleen benefiting and stimulating the appetite, the function of beneficial blood of promoting the production of body fluid, diseases such as can treating consumptive disease palpitation, appetite is not opened, empty dysentery is rushed down for a long time.Always be counted as delicacies on seat, present treasure.Congjiang County is that the adoption of minority name occupies area, and they are good at and make various cuisines, and wherein most characteristic food is cure foods, has peculiar flavour.
Along with the raising of expanding economy and health perception, consumer has higher requirement to aspects such as the security of ham and tastes, a lot of hams in the market because adding various chemical substance, original natural flavor that made it lack.
Summary of the invention
In view of this, the object of this invention is to provide a kind of fragrant pig ham processing technology, obtained ham fat in blush, glossy; Muscle densification is solid, the leg heart is full; The local flavor of ham is dense especially, with fragrance striking the nose during boiling; Long shelf-life.
The object of the invention is to be achieved through the following technical solutions:
A kind of fragrant pig ham processing technology, comprises the steps:
1) raw material is selected: select fresh ham, after soaking, takes out drip-dry top layer moisture with running water;
2) pickle: temperature is 5-8 DEG C, humidity is 90-99%, and 25-35 days pickled by the salt accounting for the 9-15% of fresh leg weight by weight;
3) solarization is washed: add 10-12 DEG C of washing brush in a reservoir, airing after the leg of pork exposes red muscle, airing temperature is 25-28 DEG C, airing 8-10 days;
4) ferment: the heap frame top fermentation made from fresh bamboo, the layer banked up and interlayer are equipped with the fresh leaf of bamboo, and fermentation temperature is 20-25 DEG C, and fermentation 90-110 days, forms ham;
5) oiling is preserved: pack after being coated with lard.
Especially, in described step 2) pickle before mowing is carried out to the raw material chosen;
Especially, in step 3) airing process, integer is carried out to the leg of pork, comprise the butterfly meat scabbling longan bone and reject on flesh noodles, and claw is bent to 45° angle;
Especially, step 2) in curing process adopt the mode of carrying out turning when gradation salt adding, salt adding to carry out, by weight, total salt adding amount controls the 9-15% in the fresh leg weight of weight, and total degree controls at 4-8 time;
Especially, step 2) in pickle and be divided into 6 times, account for the percentage calculation of salt adding gross weight by weight, salt dosage respectively is: 15%, 45%, 15%, 10%, 10%, 5%.
Especially, in step 1), running water soak time is 6 minutes;
More particularly, step 2) in pickle be carry out in High Temperature Refrigeratory;
Again especially, before airing, lard is coated with to the leg of pork.
The invention has the beneficial effects as follows:
The present invention fragrant pig ham processing technology: obtained ham fat in blush, glossy; Muscle densification is solid, the leg heart is full; Tangent plane is smooth, and ham tangent plane is rose; The local flavor of ham is dense especially, with fragrance striking the nose during boiling, and " boiling neighbours are fragrant ", belongs to superfine goods; It is small and exquisite, anatomic shape, and weight is 4 ~ 4.5 kilograms, is applicable to eating at home.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention.
Embodiment one
A kind of fragrant pig ham processing technology, comprises the steps:
1) raw material is selected: select fresh ham, after soaking, takes out drip-dry top layer moisture, carries out mowing process more afterwards with running water; This leg of pork from body weight at 45 ~ 50 kilograms, healthy anosis growing and fattening pigs;
2) pickle: temperature is 5 DEG C, humidity is 99%, and the salt accounting for 9% of fresh leg weight by weight pickles 35 days, will carry out turning when pickling; At the end of pickling, naked-eye observation muscle layer obviously shrinks, and finger pressure feels solid flexible, flesh noodles holder exhibition, and color and luster is ruddy, and surface is orange colour, hard;
3) solarization is washed: add 10 DEG C of washing brushes in a reservoir, airing after the leg of pork exposes red muscle, airing temperature is 28 DEG C, airing 8 days; Before airing, to leg of pork oiling, there is effect that is anti-oxidant and that prevent mosquitos and flies from biting; When leg be heavily about fresh leg heavy 85 ~ 90% time, muscle is solid, and leg skin is pale brown, now can put fermentation in storage;
4) ferment: the heap frame top fermentation made from fresh bamboo, the layer banked up and interlayer are equipped with fresh bamboo and the leaf of bamboo, and fermentation temperature is 20 DEG C, ferment 110 days, form ham; Stack layers fermentation makes muscle under autologous enzyme effect, by series of biochemical reactions process, produces the Small molecular such as several amino acids and aromatic alcohol aroma type product;
This stage is the critical process that ham is processed, and will note the ventilation in fermentation storehouse, health, protection against the tide, anti-mosquito, dust-proof, insect protected protection especially;
5) oiling is preserved: pack after being coated with lard.
Embodiment two
A kind of fragrant pig ham processing technology, comprises the steps:
1) raw material is selected: select fresh ham, after soaking 6 minutes, takes out drip-dry top layer moisture with running water;
2) pickle: temperature is 8 DEG C, humidity is 90%, and the salt accounting for 15% of fresh leg weight by weight pickles 25 days, will carry out turning when pickling;
3) solarization is washed: add 12 DEG C of washing brushes in a reservoir, preferably adopt flowing water, airing after the leg of pork exposes red muscle, airing temperature is 25 DEG C, airing 10 days, makes connect rope during airing with the rope made of hemp of 60 ~ 70 centimeter length, two ends respectively break into slip-knot, be respectively a leg of pork, then hanging in centipede type frame, spaced 15 ~ 20 centimetres;
4) ferment: the heap frame top fermentation made from fresh bamboo, the layer banked up and interlayer are equipped with fresh bamboo, and fermentation temperature is 25 DEG C, ferment 90 days, form ham;
5) oiling is preserved: pack after being coated with lard.
Embodiment three
A kind of fragrant pig ham processing technology, comprises the steps:
1) raw material is selected: select fresh ham, after soaking, takes out drip-dry top layer moisture with running water;
2) pickle: temperature is 7 DEG C, humidity is 95%, and the salt accounting for 12% of fresh leg weight by weight pickles 30 days, will carry out turning when pickling; Pickling here is divided into 6 times, and account for the percentage calculation of salt adding gross weight by weight, salt dosage respectively is: 15%, 45%, 15%, 10%, 10%, 5%; This step is carried out in High Temperature Refrigeratory.
3) solarization is washed: add 11 DEG C of washing brushes in a reservoir, airing after the leg of pork exposes red muscle, airing temperature is 27 DEG C, airing 9 days; In airing process, integer is carried out to the leg of pork, comprise the butterfly meat scabbling longan bone and reject on flesh noodles, and claw is bent to 45° angle, utilize the shaping repeatedly such as extrusion, school leg;
4) ferment: the heap frame top fermentation made from fresh bamboo, the layer banked up and interlayer are equipped with fresh bamboo, and fermentation temperature is 23 DEG C, ferment 100 days, form ham;
5) oiling is preserved: pack after being coated with lard, also carries out except mould process ham before being coated with lard.
After finishing fermentation, by batch falling frame, by size, front and back leg is stacking respectively, but notices that timing is exchanged once up and down weekly.Oiling keeping now has positive effect to ham, can insect-pest, and after oiling, vacuum packaging is carried out in instant cutting.
The present invention fragrant pig ham processing technology: obtained ham fat in blush, glossy; Muscle densification is solid, the leg heart is full; Tangent plane is smooth, and ham tangent plane is rose; The local flavor of ham is dense especially, with fragrance striking the nose during boiling, and " boiling neighbours are fragrant ", belongs to superfine goods; It is small and exquisite, anatomic shape, and weight is 4 ~ 4.5 kilograms, is applicable to eating at home.
Claims (8)
1. a fragrant pig ham processing technology, is characterized in that: comprise the steps:
Raw material is selected: select fresh ham, after soaking, takes out drip-dry top layer moisture with running water;
Pickle: temperature is 5-8 DEG C, humidity is 90-99%, and 25-35 days pickled by the salt accounting for the 9-15% of fresh leg weight by weight;
Wash solarization: add 10-12 DEG C of washing brush in a reservoir, airing after the leg of pork exposes red muscle, airing temperature is 25-28 DEG C, airing 8-10 days;
Fermentation: the heap frame top fermentation made from fresh bamboo, the layer banked up and interlayer are equipped with fresh bamboo and the leaf of bamboo, and fermentation temperature is 20-25 DEG C, and fermentation 90-110 days, forms ham;
Oiling is preserved: pack after being coated with lard.
2. one according to claim 1 fragrant pig ham processing technology, is characterized in that: in described step 2) pickle before mowing is carried out to the raw material chosen.
3. one according to claim 1 and 2 fragrant pig ham processing technology, is characterized in that: in step 3) airing process, carry out integer to the leg of pork, comprises the butterfly meat scabbling longan bone and reject on flesh noodles, and claw is bent to 45° angle.
4. one according to claim 1 fragrant pig ham processing technology, it is characterized in that: step 2) in curing process adopt the mode of carrying out turning when gradation salt adding, salt adding to carry out, by weight, total salt adding amount controls the 9-15% in the fresh leg weight of weight, and total degree controls at 4-8 time.
5. one according to claim 4 fragrant pig ham processing technology, is characterized in that: step 2) in pickle and be divided into 6 times, account for the percentage calculation of salt adding gross weight by weight, salt dosage respectively is: 15%, 45%, 15%, 10%, 10%, 5%.
6. one according to claim 1 fragrant pig ham processing technology, is characterized in that: in step 1), running water soaks 6 minutes.
7. one according to claim 4 fragrant pig ham processing technology, is characterized in that: step 2) in pickle be carry out in High Temperature Refrigeratory.
8. a fragrant boar ham processing technology according to claim 1, is characterized in that: before airing, be coated with lard to the leg of pork.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510500493.XA CN105146548A (en) | 2015-08-17 | 2015-08-17 | Fragrant pig ham processing technology |
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| CN201510500493.XA CN105146548A (en) | 2015-08-17 | 2015-08-17 | Fragrant pig ham processing technology |
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| CN105146548A true CN105146548A (en) | 2015-12-16 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106235028A (en) * | 2016-08-08 | 2016-12-21 | 江苏三源生物科技有限公司 | A kind of manufacture method of BaMa miniature pig Petaso |
| CN107173699A (en) * | 2017-04-25 | 2017-09-19 | 赤水市桫龙虫茶饮品有限责任公司 | Worm tea ham preparation technology |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
Citations (4)
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| CN101194639A (en) * | 2006-12-15 | 2008-06-11 | 河南农业大学 | Method for producing high quality Jinhua ham |
| CN101828724A (en) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | Process for making ham |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
| CN104082780A (en) * | 2014-06-24 | 2014-10-08 | 金华金贸火腿有限公司 | Production process for ham smoked by bamboo leaves |
-
2015
- 2015-08-17 CN CN201510500493.XA patent/CN105146548A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194639A (en) * | 2006-12-15 | 2008-06-11 | 河南农业大学 | Method for producing high quality Jinhua ham |
| CN101828724A (en) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | Process for making ham |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
| CN104082780A (en) * | 2014-06-24 | 2014-10-08 | 金华金贸火腿有限公司 | Production process for ham smoked by bamboo leaves |
Non-Patent Citations (2)
| Title |
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| 朱秋进、申学林编著: "《香猪加工基础理论及应用》", 31 July 2006 * |
| 申学林等: "香猪火腿品质与香猪体重的关系", 《山地农业生物学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106235028A (en) * | 2016-08-08 | 2016-12-21 | 江苏三源生物科技有限公司 | A kind of manufacture method of BaMa miniature pig Petaso |
| CN107173699A (en) * | 2017-04-25 | 2017-09-19 | 赤水市桫龙虫茶饮品有限责任公司 | Worm tea ham preparation technology |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
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Application publication date: 20151216 |