CN106035603A - Enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs - Google Patents
Enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/002—Preservation in association with shaping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs and belongs to the technical field of deep processing of animal products. The method comprises the following steps: hybridizing local black pigs with Duroc, breeding pigs, taking legs of acorn pigs fed by taking acorns as main feeds as the raw materials, airing, fermenting and curing by using a modern enhanced high-temperature curing process for salting the legs with synergism of low salt and K salt which partially substitutes the salt, carrying out short-time enhanced high-temperature pretreatment after the salting is completed, carrying out anti-oxidization coating treatment on the surface of the hams in the middle period of fermenting and curing, and developing to obtain novel products of dry-cured hams of acorn pigs. The content of sodium chloride in the hams can be obviously reduced; meanwhile, the processing time of the hams is shortened from 10-12 months of the conventional dry-cured hams to 5-6 months through the enhanced high-temperature curing process; the flavor and the quality of the hams are obviously improved. Through the method, the production efficiency of the dry-cured hams is greatly improved; the flavor and the quality of the conventional hams are retained and developed; the characteristics of the process which breaks through the international process and the conventional process and is characterized by fermenting low-salt hams under high temperature are highlighted; the hams can more meet the requirements on health, nutrition and flavor of consumers in the modern society, and have broad market prospects.
Description
Technical field
The invention belongs to livestock products deep process technology field, relate to the deep process technology of traditional characteristics pickle cured meat product, especially
It relates to a kind of method that acorn nut pig dry-cured ham less salt-K salt substitutes cooperative reinforcing high-temperature maturation.
Background technology
Sal namely sodium chloride have proved to be the most important risk factor causing hypertension and cardiovascular disease,
Closely related with diet height sodium salt food, World Health Organization (WHO) (WHO) the suggestion daily ingestion of salinity of adult should be less than 6g, and
European countries' edible salt intake per capita is 8～13g/d, and China's edible salt intake per capita has been up to 12g/d.According to WHO in 2003
Data, in the industrialization food of all categories, meat products contribute to about 16-25% sodium salt take in.Conventional dry butcher's meat system
The high sodium salt of product is increasingly subject to traditional dry-cured ham of the concern of consumer, especially China, and sodium salt content is up to 8～12%,
Not only it is harmful to the health of consumer, and its edible way and consumption figure are all severely limited, and significantly reduce Petaso salt content
Become the key of China's traditional ham Innovative Development.
Fermenting-ripening is the critical process in the whole course of processing of dry-cured ham, and its temperature height and time length have impact on
Flavor quality is formed endogenous enzymes during dry-cured ham fermenting-ripening--protein liposomal decomposes oxidation--, to flavored ham quality
Play a decisive role.Patent of invention ZL 200410009882.4 " dry-cured ham fermenting-ripening technique " uses " strengthening high temperature first
Ripe " (temperature range of mesophilic digestion is 16-30 DEG C, and the time is 30-60 days；The temperature range of high-temperature maturation is 30-40 DEG C,
Time is 30-50 days) accelerate protein liposomal decomposition oxidation--flavor quality is formed, and shortens the process time, showing of this patent
Write effect to produce under the conditions of traditional ham salinity (8～12%).And for low-salt ham product, international mainstream Petaso produces
The salinity of product Spain Serrano Petaso and Italy's Parma Petaso is maintained at 5～5.6%, but fermenting-ripening temperature controls
Less than 30 DEG C, the process time was up to 10-12 month；Use " strengthening high-temperature maturation " technique to produce low-salt ham, accelerate albumen
Matter lipolysis&oxidation--flavor quality is formed, and shortens the process time, it has also become international industrial technology bottleneck.
The flavor quality of dry-cured ham is also closely related with raw material variety and method for breeding, international high-end product--Spain
Iberian Petaso uses Iberian pig exactly.The high-end Petaso product of China all is from Italy and Spain at present, opens
The high-end Petaso product sending out China's independent intellectual property right is also the crucial behave revitalizing China's traditional ham industry.
Summary of the invention
The defect that the present invention be directed to prior art existence provides a kind of acorn nut pig dry-cured ham less salt-K salt replacement collaborative
The method of strengthening high-temperature maturation.On the one hand the method uses potassium chloride part to substitute sodium chloride and works in coordination with roller and rub pickling technology and instead of
Traditional ham pickling process, it is to avoid the situation that under tradition traditional pickling process technique, Petaso sodium chloride is too much, exploitation forms less salt and does
Salt down Petaso new product.On the other hand the acorn nut leg of pork that selection feeds stable breeding based on acorn nut makees raw material, and cooperative reinforcing high temperature becomes
Ripe modern crafts control technique.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of acorn nut pig dry-cured ham less salt-K salt substitutes the method for cooperative reinforcing high-temperature maturation, and the method includes following step
Rapid:
(1) selection of leg of pork raw material: use black sow and Duroc boars selection cross pig kind, feed stable breeding with acorn nut
The acorn nut leg of pork is raw material；
(2) less salt-K salt substitute pickle: with account for total salt dosage 20%～30% potassium chloride substitute sodium chloride be mixed to get
Pickle salt, pickle salt gross weight is the 3～8% of the fresh acorn nut leg of pork, salt in gradation in curing process, and upper salt process is all assisted
Rub with roller and pickle；
(3) fermenting-ripening: after pickling end, Petaso sequentially passes through activation Petaso endogenous enzymes stage, cold stage, middle low temperature
Obtaining target product after stage, middle thermophase, secondary hot stage and strengthening hot stage, detailed process is as follows:
A. activating the Petaso endogenous enzymes stage: be 35～40 DEG C in temperature, humidity is to strengthen under conditions of 50%～60%RH
High temperature 12-24 hour, air-dries surface moisture, and activates Petaso endogenous enzymes；
B. cold stage: be 10～15 DEG C in temperature, humidity is low temperature fermentation ripe 5～15 under conditions of 70～80%RH
My god；
Middle cold stage: be 12～20 DEG C in temperature, humidity be under conditions of 60～70%RH in low temperature fermentation ripe
10～20 days；
Middle thermophase: be 17～30 DEG C in temperature, humidity be under conditions of 50～60%RH in low temperature fermentation maturation 10
～20 days；
The most secondary hot stage: be 18～35 DEG C in temperature, humidity be under conditions of 40～50%RH in low temperature fermentation ripe
10～20 days；
F. strengthen hot stage: be 35～40 DEG C in temperature, humidity be under conditions of 50～60%RH in low temperature fermentation become
Ripe 35～55 days.
In the step (1) of technical solution of the present invention, the raw material pig kind of the acorn nut leg of pork is black sow and Duroc boars hybridization choosing
The pig kind educated, hybridized pig carries out feeding stable breeding in the following manner:
Hybridized pig quality m≤20kg, acorn nut accounts for daily ration 5～10%；
Hybridized pig quality 20 ＜ m≤60kg, acorn nut accounts for daily ration 10～30%；
Hybridized pig quality m ＞ 60kg, acorn nut accounts for daily ration 15～40%；Continue to raise >=60 days,
When, after pig mass growth to 80-90kg, massacring and taking before and after's lower limb is raw material.
After the middle thermophase of technical solution of the present invention step (3) terminates, surface of ham is carried out ORC process, it
After carry out time hot stage again.In some preferred technical schemes: ORC is with Adeps Sus domestica and starch as carrier, in this load
Adding mass fraction in body is 0.01～1% tea polyphenols, mass fraction is 0.01～1%VE and mass fraction is 0.01～1%
Herba Rosmarini Officinalis extract thus obtain ORC, by this ORC uniform application in meat of ham top layer to being completely covered.
In some preferred technical schemes: ORC, with Adeps Sus domestica and starch as carrier, adds mass fraction in this carrier
Be 0.01～0.1% tea polyphenols, mass fraction be 0.01～0.1%VE and mass fraction be 0.01～0.1% Herba Rosmarini Officinalis extract
Thing, by this ORC uniform application in meat of ham top layer to being completely covered, the thickness of ORC is 1-3mm.
The curing process of the step (2) of technical solution of the present invention is upper salt, and the number of times of last time is 1～5 time, preferably 3
～4 times.Most preferably the number of times of the upper salt of step (2) is 3 times, and first day pickled carries out upper salt, and this time upper salt consumption is
The 25～35% of pickle salt gross weight；Salt 5～carry out salt in second time after 12 days on first time, this upper salt consumption is for pickling
The 55～65% of salt gross weight；Salt 13～carry out salt in third time after 18 days in second time, this time upper salt consumption is pickle salt
The 5～15% of gross weight.
The step (2) of technical solution of the present invention is pickled salt process and is all worked in coordination with roller and rub and pickle, and the most all rollers are rubbed 1-3 time, often
It is 1～2min that secondary roller rubs the time of massage.
The natural law of pickling of the step (2) of technical solution of the present invention is 40～60 days, and pickling temperature is 2～4 DEG C.
In some preferred technical schemes: the pickle salt gross weight of step (2) is the 4.0～5.5% of fresh lower limb weight.
Beneficial effects of the present invention:
The processing technology of the acorn nut pig less salt dry-cured ham that the present invention provides collaborative " strengthening high temperature " is simple, by using chlorine
Change potassium part to substitute sodium chloride and work in coordination with roller and rub pickling technology and instead of traditional ham pickling process.Technical solution of the present invention obtains
Product is in significantly reducing Petaso while sodium chloride content, by " strengthening high-temperature maturation " technique by Petaso process time from biography
System shortens to 5-6 month the dry-cured ham 10-12 month, and the flavor quality of product is significantly improved.The present invention be greatly improved dry
While the Petaso production efficiency that salts down, keep and developed traditional ham flavor quality characteristic, highlighting that " low-salt ham, high temperature is sent out
Ferment " the international traditional craft feature of this breakthrough, its product more meets society consumer to health, nutrition, the need of local flavor
Ask, there is wide market prospect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, but protection scope of the present invention is not limited to this:
Embodiment 1
Mother Huaihe River pig and male duroc being hybridized, the pig kind after hybridization is raised in the following manner:
Hybridized pig quality m≤20kg, acorn nut accounts for daily ration 5%；
Hybridized pig quality 20 ＜ m≤60kg, acorn nut accounts for daily ration 10%；
Hybridized pig quality m ＞ 60kg, acorn nut accounts for daily ration 15%；Continue to raise >=60 days,
When, after pig mass growth to 80kg, massacring and taking before and after's lower limb is raw material.
With mass ratio for 3:7 potassium chloride and sodium chloride mixture as pickle salt, pickle salt gross weight is fresh lower limb weight
5.0%, curing process divides salt on 3 times, first day pickled carries out upper salt, and this time upper salt consumption is that pickle salt is total
The 25% of weight；On first time, salt carries out salt in second time after 10 days, and this time upper salt consumption is the 55% of pickle salt gross weight；
In second time, salt carries out salt in third time after 15 days, and this time upper salt consumption is the 20% of pickle salt gross weight.Upper salt mistake
Cheng Jun works in coordination with roller and rubs and pickle, and the most all rollers are rubbed 2 times, and the time of massage is 1～2min every time, under conditions of temperature is 2～4 DEG C
Pickle 60 days.
Pickle the Petaso after end and sequentially pass through activation Petaso endogenous enzymes stage, cold stage, middle cold stage, middle temperature rank
Obtaining target product after section, secondary hot stage and strengthening hot stage, detailed process is as follows:
A. activating the Petaso endogenous enzymes stage: be 35 DEG C in temperature, humidity is to strengthen high temperature 12 hours under conditions of 50%RH,
Air-dry surface moisture, and activate Petaso endogenous enzymes；
B. cold stage: be 10 DEG C in temperature, humidity is ripe 5 days of low temperature fermentation under conditions of 70%RH；
Middle cold stage: be 12 DEG C in temperature, humidity be under conditions of 60%RH in ripe 10 days of low temperature fermentation；
Middle thermophase: be 17 DEG C in temperature, humidity be under conditions of 50%RH in ripe 10 days of low temperature fermentation；
The most secondary hot stage: first surface of ham is carried out ORC process, ORC is with Adeps Sus domestica and starch
For carrier, in this carrier, addition mass fraction is 0.01% tea polyphenols, mass fraction is 0.01%VE and mass fraction is
0.01% Herba Rosmarini Officinalis extract thus obtain ORC, by this ORC uniform application in meat of ham top layer to completely
Covering, the thickness of ORC is 3mm；Be 18 DEG C in temperature afterwards, humidity be under conditions of 40%RH in low temperature fermentation become
Ripe 10 days；
F. strengthen hot stage: be 35 DEG C in temperature, humidity be under conditions of 50%RH in ripe 35 days of low temperature fermentation.
Embodiment 2
Mother Huaihe River pig and male duroc being hybridized, the pig kind after hybridization is raised in the following manner:
Hybridized pig quality m≤20kg, acorn nut accounts for daily ration 7%；
Hybridized pig quality 20 ＜ m≤60kg, acorn nut accounts for daily ration 20%；
Hybridized pig quality m ＞ 60kg, acorn nut accounts for daily ration 25%；Continue to raise >=60 days,
When, after pig mass growth to 90kg, massacring and taking before and after's lower limb is raw material.
With mass ratio for 2:8 potassium chloride and sodium chloride mixture as pickle salt, pickle salt gross weight is fresh lower limb weight
4.0%, curing process divides salt on 3 times, first day pickled carries out upper salt, and this time upper salt consumption is that pickle salt is total
The 20% of weight；On first time, salt carries out salt in second time after 5 days, and this time upper salt consumption is the 60% of pickle salt gross weight；
In second time, salt carries out salt in third time after 13 days, and this time upper salt consumption is the 20% of pickle salt gross weight.Upper salt mistake
Cheng Jun works in coordination with roller and rubs and pickle, and the most all rollers are rubbed 2 times, and the time of massage is 1～2min every time, under conditions of temperature is 2～4 DEG C
Pickle 40 days.
Pickle the Petaso after end and sequentially pass through activation Petaso endogenous enzymes stage, cold stage, middle cold stage, middle temperature rank
Obtaining target product after section, secondary hot stage and strengthening hot stage, detailed process is as follows:
A. activating the Petaso endogenous enzymes stage: be 38 DEG C in temperature, humidity is to strengthen high temperature 16 hours under conditions of 55%RH,
Air-dry surface moisture, and activate Petaso endogenous enzymes；
B. cold stage: be 12 DEG C in temperature, humidity is ripe 10 days of low temperature fermentation under conditions of 75%RH；
Middle cold stage: be 15 DEG C in temperature, humidity be under conditions of 65%RH in ripe 15 days of low temperature fermentation；
Middle thermophase: be 25 DEG C in temperature, humidity be under conditions of 55%RH in ripe 15 days of low temperature fermentation；
The most secondary hot stage: first surface of ham is carried out ORC process, ORC is with Adeps Sus domestica and starch
For carrier, in this carrier, addition mass fraction is 0.05% tea polyphenols, mass fraction is 0.05%VE and mass fraction is
0.05% Herba Rosmarini Officinalis extract thus obtain ORC, by this ORC uniform application in meat of ham top layer to completely
Covering, the thickness of ORC is 2mm；Be 27 DEG C in temperature afterwards, humidity be under conditions of 45%RH in low temperature fermentation become
Ripe 15 days；
F. strengthen hot stage: be 37 DEG C in temperature, humidity be under conditions of 55%RH in ripe 45 days of low temperature fermentation.
Embodiment 3
Mother Huaihe River pig and male duroc being hybridized, the pig kind after hybridization is raised in the following manner:
Hybridized pig quality m≤20kg, acorn nut accounts for daily ration 10%；
Hybridized pig quality 20 ＜ m≤60kg, acorn nut accounts for daily ration 30%；
Hybridized pig quality m ＞ 60kg, acorn nut accounts for daily ration 40%；Continue to raise >=60 days,
When, after pig mass growth to 90kg, massacring and taking before and after's lower limb is raw material.
With mass ratio for 2.5:7.5 potassium chloride and sodium chloride mixture as pickle salt, pickle salt gross weight is fresh lower limb weight
5.5.0%, dividing salt on 3 times in curing process, first day pickled carries out upper salt, and this time upper salt consumption is pickle salt
The 25% of gross weight；On first time, salt carries out salt in second time after 12 days, and this time upper salt consumption is pickle salt gross weight
60%；In second time, salt carries out salt in third time after 18 days, and this time upper salt consumption is the 15% of pickle salt gross weight.On Mei Ci
Salt process is all worked in coordination with roller and is rubbed and pickle, and the most all rollers are rubbed 2 times, and the time of massage is 1～2min every time, at the bar that temperature is 2～4 DEG C
50 days are pickled under part.
Pickle the Petaso after end and sequentially pass through activation Petaso endogenous enzymes stage, cold stage, middle cold stage, middle temperature rank
Obtaining target product after section, secondary hot stage and strengthening hot stage, detailed process is as follows:
A. activating the Petaso endogenous enzymes stage: be 40 DEG C in temperature, humidity is to strengthen high temperature 24 hours under conditions of 60%RH,
Air-dry surface moisture, and activate Petaso endogenous enzymes；
B. cold stage: be 15 DEG C in temperature, humidity is ripe 15 days of low temperature fermentation under conditions of 80%RH；
Middle cold stage: be 20 DEG C in temperature, humidity be under conditions of 70%RH in ripe 20 days of low temperature fermentation；
Middle thermophase: be 30 DEG C in temperature, humidity be under conditions of 60%RH in ripe 20 days of low temperature fermentation；
The most secondary hot stage: first surface of ham is carried out ORC process, ORC is with Adeps Sus domestica and starch
For carrier, in this carrier, addition mass fraction is 0.1% tea polyphenols, mass fraction is 0.1%VE and mass fraction is 0.1%
Herba Rosmarini Officinalis extract thus obtain ORC, by this ORC uniform application in meat of ham top layer to being completely covered,
The thickness of ORC is 1mm；Be 35 DEG C in temperature afterwards, humidity be under conditions of 50%RH in low temperature fermentation maturation 20
My god；
F. strengthen hot stage: be 40 DEG C in temperature, humidity be under conditions of 60%RH in ripe 55 days of low temperature fermentation.
(1) mensuration of different cultivars pig nutrient
The hind leg muscle tissue that the embodiment of the present invention 1 raising obtains is carried out conventional nutrients and (includes moisture, flesh
Interior fat content, ash, crude protein content, dry matter content), mineral composition and content of beary metal, aminoacid composition, fat
The mensuration analysis of the indexs such as acid composition.Meanwhile, with adult Landrace as experiment contrast, take its hind leg muscle tissue appropriate on an equal basis
Under the conditions of carry out the mensuration analysis of above index.Each process sample do 3 parallel, the material quality analyzing different pig kind is poor
Different.
1. conventional nutrients
Table 1 " acorn nut pig " Carnis Sus domestica compares with common Landrace meat conventional nutrients
As known from Table 1, Landrace and " acorn nut pig " on ash and intramuscular fat content, two groups of significant differences (p <
0.05), " acorn nut pig " Carnis Sus domestica total ash content is significantly higher than Landrace.
The different local pig breed intramuscular fat content of table 2
Carnis Sus domestica intramuscular fat content is one of leading indicator of evaluation meat quality quality.Intramuscular fat is to meat quality
Impact is mainly reflected in tenderness, marble grain, local flavor and succulence.Many studies have shown that, Carnis Sus domestica is eaten by intramuscular fat content
Active influence is had by quality.Wood et al. (1994) confirms, intramuscular fat tenderness, succulence and wind to live fresh pork
Taste characteristic is respectively provided with improvement result.Pork producer association of the U.S. also demonstrate that in the consumer demand investigation report of NPPC
Succulence, tenderness, local flavor and consumer are selected purpose to create active influence by the intramuscular fat content of more than 6%.
Fernandez (1999) and Famer (1999) studies it was also found that a certain amount of intramuscular fat deposition not only improves the sense organ of muscle
Satisfaction, and enhance the local flavor of meat, tenderness and succulence.Intramuscular fat content is the highest, and the mouthfeel of meat is the best.By table
2 understand, and " acorn nut pig " intramuscular fat content enriches, and higher than major part local pig breed, are the good sources of high-quality pork raw material.
This is also that this patent selects acorn nut pig to make one of major reason of raw material as High-quality ham.
2. amino acid composition analysis
The nutritive value of protein is mainly reflected in it and constitutes on amino acid whose kind and content, the most contained therein
Necessary amino acid whose kind and content.Being compared discovery by table 3, in " acorn nut pig " and common Landrace sample, essential amino acids contains
There is certain difference in amount, in " acorn nut pig ", isoleucine, leucine, phenylalanine, lysine are higher than Landrace, have significance
Difference (P > 0.05), illustrates that " acorn nut pig " meat has relatively long white Meat on amino acid whose composition and has more preferably nutrition
It is worth.This feed ingredient acorn nut special with " acorn nut pig " is relevant.Additionally, " acorn nut pig " and the main delicate flavour of Landrace Carnis Sus domestica sample
Amino acid content there is also difference, and " acorn nut pig " sample Glutamic Acid, alanine and Fresh ear field total amount are higher than Landrace,
There is significant difference (P > 0.05).Thus illustrate that " acorn nut pig " Carnis Sus domestica is better than common white pig on delicate flavour composition, maintain battalion
Support abundant, the advantage of delicious flavour, possessed the feature of high-grade meat, be particularly suited for adding of High-quality ham compared to common pig
Work.
The common Landrace of table 3 compares (g/100g) with " acorn nut pig " amino acid content
Note: * essential amino acids ▲ main Fresh ear field
3. fatty acid compositional analysis
The nutrition of the fat described in people, is primarily referred to as kind and the content of unsaturated fatty acid therein, especially now
It is the content of essential fatty acid therein (polyunsaturated fatty acid)." acorn nut pig " is compared with Landrace meat fatty acid
Relatively,
From table 4 and table 5, in " acorn nut pig " Carnis Sus domestica, the content of polyunsaturated fatty acid is higher, is 13.65%, is higher than
The 8.89% of the black pig in 10.55% and Yushan of Landrace, how unsaturation/satisfied fatty acid ratio is 0.31, higher than Landrace
The black pig in 0.21 and Yushan 0.20, particularly linolenic acid, oleic acid is significantly higher than the black pig in the Yushan as reference.Linoleic acid,
The polyunsaturated fatty acid such as linolenic acid contribute to reducing the cholesterol in blood, prevent cardiovascular disease, reduce blood viscosity,
Improve blood microcirculation, the activity of raising brain cell, memory reinforcing and ability of thinking etc., illustrate " acorn nut pig " meat well
In matter, fatty acid has higher nutrition and health care value.
Table 4 " acorn nut pig " and common Landrace pork fat acid content
Note: * unsaturated fatty acid ▲ polyunsaturated fatty acid
Table 5 " acorn nut pig " and Landrace, Yushan black pig pork fat acid proportion of composing
The formation of flavored ham is played an important role by the lipid oxidation of Petaso with protein degradation.Intramuscular fat contains
Measure in close relations with flavored ham, and the meat feature as JINHUA HUOTUI main quality raw materials pig kind Jinhua " two crow " is flesh
Interior fat content is high, and it decomposes a large amount of free fatties of generation under the effect of endogenous enzymes, further oxidation generation fertilizer by using various aldehyde,
The flavor substance such as esters, carboxylic acids.The characteristics such as the high intramuscular fat of acorn nut pig, polyunsaturated fatty acid are abundant meet Petaso and add
The basic demand of work.Additionally, acorn nut pig is better than the protein content of common pig kind and aminoacid composition also for the Petaso course of processing
Middle breaks down proteins produces required delicious amino acid and essential amino acid provides guarantee.Abundant Fe, Cu, Zn etc.
Mineral element further increases its nutritional quality.Be better than the color of common pig kind, tenderness is that Petaso processing provides well
Sense organ ensure.In sum, acorn nut pig is a kind of quality raw materials lower limb source that can be used for Petaso processing, has higher nutrition
Being worth and potentiality to be exploited, the flavored ham quality characteristic after being processed as Petaso raw material for it is worth the most deeply grinding
Study carefully.
(2) pickling process impact on ham quality
Choose the Landrace close with acorn nut pig size quality, female Huaihe River pig, each 5 of male duroc back leg, according to this
Bright described less salt dry-cured ham processing technology carries out Petaso making.
Gained become cooked ham carry out subjective appreciation
Selected 10 subjective appreciation personnel, are veteran Petaso master worker, the evaluation of participation dry-cured ham at least 3 years
Above.But because each evaluating member has respective expression way to the sense organ that Petaso is identical, in order to carry out unified quantitative of Petaso
Descriptive analysis, sense organ personnel must be through the training of 120 hours.
Each sampling point, point acorn nut pig and Landrace Petaso two groups, often group do 3 parallel, 2 repetitions, totally 24 times.Sample
Product are put at random.Evaluating member, at early 3 hours after the meal, starts evaluation at 11 in the morning.Every part of sample is that 3 8g, 0.5mm are thick
Sliced ham (at least subcutaneous fat of 1cm).Section be placed in glass plate, the temperature of plate and section be room temperature 20～
23℃.Every evaluating member provides 100mL, the boiled water of 12 DEG C.Light is electric filament lamp.The organoleptic feature of Petaso and definition reference
Garcia etc. (1996).Intensity 10cm unstructuredness line represents, from the lowest (0cm) to the highest (10cm), appraisal result
It is shown in Table 7.
The organoleptic attribute of table 6 Petaso and definition
a:Each attribute scored in an unstructured line of 10cm.
Sensory evaluation scores result
As shown in Table 7, by sensory evaluation scores, acorn nut pig Petaso is Landrace Petaso to be less than in saline taste, in odour intensity
It is better than Landrace Petaso, red scale value is higher than Landrace Petaso, there is more preferable color and luster sense organ and flavor quality.Acorn nut pig
Petaso is better than Landrace Petaso on overall flavor substance composition, has the characteristic flavor material of more horn of plenty.Although with
The low-salt ham that this technique makes, both salt contents there is no significant difference, but acorn nut pig Petaso is at aldehydes, esters, alcohols thing
Under the influence of delicate fragrance that matter and Fresh ear field are formed, fruital, sweet taste, the saline taste on sense organ has obtained significantly weakening,
Give the most comfortable mouthfeel.Additionally, the hardness sensory evaluation scores of acorn nut pig is also below Landrace, this also reflects rubber from side
Pigling muscular tissue has more preferable water-retaining property compared to common Landrace, and more intramuscular fat is giving more to dissociate fat
While flavored ham is promoted in fat acid, prevent the too much loss of Petaso internal moisture the most largely.A series of it is embodied in
Advantage on color and luster, matter structure, flavor taste further illustrates acorn nut pig raw material lower limb and is more suitable for this strengthening high temperature process conditions
Under Petaso processing.
Table 7 acorn nut pig Petaso and Landrace Petaso semimembranosus m. and biceps femoris sensory evaluation scores
Note: a-b: in colleague, different letter persons represent significant difference in semimembranosus m. (p < 0.05) (n=30).
A-B: in colleague, different letter persons represent significant difference in biceps femoris (p < 0.05) (n=30).
1. physical and chemical index
Table 8 acorn nut pig Petaso physico-chemical analysis result
Shown by table 8: the acorn nut final salt content of pig Petaso that technique described in 2 makes according to embodiments of the present invention is left 5%
The high salt content on the right side, substantially less than traditional ham 9% 13%, it is seen that this less salt salt alternative techniques is for reducing Petaso salinity
There is significant effect.
2. strengthening high temperature preconditioning stimulated endogenous enzymes
By experiment several times, inventor finds that Petaso endogenous enzymes LOX (lipoxidase) is 35 DEG C～40 DEG C of models in temperature
Enclose interior activity and reach the highest, and Petaso endogenous enzymes is activated when increasing the temperature so that lipid once oxidation product change flex point
Reach；Thus promote secondary oxidation, accelerate flavor formation, reduce product lipid oxidation index.Therefore, after pickling end, right
Petaso carries out the strengthening high temperature pretreatment of 12 24h and can activate while preventing fungus growth at air-dried surface of ham moisture
Endogenous enzymes, generates lipid once oxidation product in advance, promotes lipid secondary oxidation, accelerate the formation of flavored ham.
Additionally, inventor has also carried out embodiment 2 has been carried out contrast experiment, matched group condition, with embodiment 2, does not only have
There is the activation Petaso endogenous enzymes stage.
Table 9 strengthens high temperature 12h pretreatment to Petaso endogenous enzyme activity, free fatty total amount, the impact of TBARs, POV value
After ham salting terminates, strengthen high temperature preconditioning stimulated endogenous enzymes as shown in Table 9, do not strengthen with matched group
High temperature preconditioning stimulated endogenous enzymes is compared, and has in endogenous activity of fatty oxygenase, free fatty total amount, fat oxidation index
Significantly difference.After strengthening high temperature pretreatment, endogenous lipoxidase (LOX) activity is significantly higher than matched group.Follow-up respectively
The stage of air-drying also maintains the enzymatic activity being significantly higher than matched group, it is seen that endogenous enzymes can be swashed under the conditions of this embodiment 2
Live.The activation of lipoxidase contributes to the oxidation Decomposition of fat, accelerates lipid once oxidation product and quickly carries out secondary oxygen
Change, obtain a large amount of little molecule flavor substance premise, accelerate the formation of flavored ham dramatically.From free fatty total amount
(FAA) changes of contents is it can be seen that after endogenous enzymes activated, experimental group free fatty total amount is significantly higher than matched group.
Additionally, by lipid oxidation index TBARs, the mensuration of POV, carry out strengthening high temperature pretreated Petaso fat it appeared that work as
Fat oxidation index is significantly higher than matched group at the beginning, and this is the result promoting lipid once oxidation to obtain at lipoxidase, but
Being the fat oxidation index all substantially less than matched group at follow-up phase experimental group Petaso, this is that lipoxidase promotes lipid two
The result of secondary oxidation.So, through strengthening the PROCESS FOR TREATMENT of high temperature 16h pretreatment, not only can activate endogenous enzymes, accelerate lipid and divide
Solve oxidation, produce a large amount of little molecule flavor substance precursor, contribute to the quick formation of flavored ham, moreover it is possible to drop to a certain extent
Low Petaso lipid peroxidation value so that the local flavor security quality of Petaso has obtained further guarantee.
3. ORC effect
Strengthening hot stage, Petaso lipid peroxidation is extremely serious, and Peroxidation Product can have a strong impact on flavored ham quality.
Therefore carrying out ORC process before this stage can effectively prevent the dehydration of Petaso top layer too much, and suppression is unfavorable for Petaso wind
The peroxide of taste and safety generates.As shown in Table 11, by carrying out after Petaso high-temperature maturation middle thermophase in mid-term terminates
ORC processes, after living through time hot stage, strengthening hot stage, and Petaso semimembranosus m. peroxide value, TBARs value and not
Compare through coating process group and be remarkably decreased (P < 0.05), effectively slow down lipid peroxidation, in " strengthening high-temperature maturation " technique
Flavored ham quality is kept to serve important function while shortening air-dry time.By resisting of relatively different antioxidant combination
Oxidation effectiveness understands, and 0.1% Herba Rosmarini Officinalis extract, 0.1%VE, the ternary built combination antioxidant effect of 0.1% tea polyphenols show
Work is better than tea polyphenols+VE group, Herba Rosmarini Officinalis extract+tea polyphenols group and Herba Rosmarini Officinalis extract+VE group, antioxidation compounding two-by-two
Agent combination antioxidant effect is better than single antioxidant process group.Correlational study shows, when two or more antioxidation
During the compounding use of agent, various antioxidants are after blocking free-radical oxidation reaction, it is also possible to make the free radical produced mutual
Effect generates new phenolic compound, continues to play antioxidation so that it is antioxygenic property is enhanced.As can be seen here, fan
Being combined of the most fragrant extract, tea polyphenols and VE can form the strongest redox cycle system, mutual reparative regeneration,
The collaborative performance promoting antioxidation.Therefore, select ternary built antioxidant combination as ORC chief active
Composition.
The different antioxidant coating of table 11 processes the impact on Petaso fat oxidation index
Table 12 Petaso semimembranosus m. (SM), biceps femoris (BF) water activity value, hardness number compare
Note: a-c: in same column, different letter persons represent water activity value in semimembranosus m., biceps femoris, hardness number significant difference
(p<0.05)
As shown in Table 12, high through the water activity value more non-coating group of ORC process group Petaso, and semimembranosus m. with
Between biceps femoris, water activity value difference is not notable, and water activity value between non-coating process group semimembranosus m. and biceps femoris
Significant difference (P < 0.05), illustrates that the coating air-drying mid-term processes the homogeneity that can ensure Petaso inside and outside quality largely.
Additionally, the Petaso semimembranosus m. hardness number through ORC process is substantially less than the Petaso (P < 0.05) without coating process group,
Illustrating that coating processes can effectively prevent high-temperature maturation surface of ham in period dehydration from too much forming top layer duricrust problem.
In sum: acorn nut pig Petaso is better than common pig kind in raw material nutritional quality, simultaneously less salt of the present invention-
K salt substitute the acorn nut pig Petaso made under collaborative " strengthening high-temperature maturation " Petaso processing technique in flavor quality characteristic also superior to
Common pig kind, has fully highlighted this pig kind and has made quality heterosis and the economic worth of Petaso under low-salt ham new process for processing.
The black pig of this acorn nut is applied to the processing of low-salt ham and has huge DEVELOPMENT PROSPECT and market value.
Additionally, it is at low-salt conditions that less salt-K salt of the present invention substitutes collaborative " strengthening high-temperature maturation " Petaso processing technique
Under carry out Petaso strengthening hot fermentation, carry out Petaso by strengthening high temperature pretreatment and ferment middle in short-term after pickling end
Surface oxidation-resistant coating processes, it is ensured that flavored ham quality characteristic and safety, promotes flavor formation, substantially reduces and add
Between man-hour, improve production efficiency, it is achieved that the technological break-through of " low-salt ham, hot fermentation ".One is provided for consumer
Health, nutrition, delicious low-salt ham product, meet modern salt-poor diet consumption concept.
Claims (10)
1. the method that an acorn nut pig dry-cured ham less salt-K salt substitutes cooperative reinforcing high-temperature maturation, it is characterised in that: the method
Comprise the following steps:
(1) selection of leg of pork raw material: use black sow and Duroc boars selection cross pig kind, feed the acorn nut of stable breeding with acorn nut
The leg of pork is raw material；
(2) less salt-K salt substitutes and pickles: substitutes sodium chloride and is mixed to get and pickles accounting for the potassium chloride of total salt dosage 20%～30%
Salt, pickle salt gross weight is the 3～8% of the fresh acorn nut leg of pork, salt in gradation in curing process, and upper salt process all works in coordination with roller
Rub and pickle；
(3) fermenting-ripening: after pickling end, Petaso sequentially passes through activation Petaso endogenous enzymes stage, cold stage, middle low temperature rank
Obtaining target product after section, secondary hot stage and strengthening hot stage, detailed process is as follows:
A. activating the Petaso endogenous enzymes stage: be 35～40 DEG C in temperature, humidity is to strengthen high temperature under conditions of 50%-60%RH
12-24 hour, air-dry surface moisture, and activate Petaso endogenous enzymes；
B. cold stage: be 10～15 DEG C in temperature, humidity is ripe 5～15 days of low temperature fermentation under conditions of 70%-80%RH；
Middle cold stage: be 12～20 DEG C in temperature, humidity be under conditions of 60～70%RH in low temperature fermentation ripe 10～
20 days；
Middle thermophase: be 17～30 DEG C in temperature, humidity be under conditions of 50～60%RH in low temperature fermentation ripe 10～20
My god；
The most secondary hot stage: be 18～35 DEG C in temperature, humidity be under conditions of 40～50%RH in low temperature fermentation ripe 10～
20 days；
F. strengthen hot stage: be 35～40 DEG C in temperature, humidity be under conditions of 50～60%RH in low temperature fermentation maturation 35
～55 days.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 1 substitutes the method for cooperative reinforcing high-temperature maturation, its
It is characterised by: the pig kind that raw material pig kind is black sow and Duroc boars selection cross of the acorn nut leg of pork, hybridized pig in step (1)
Carry out feeding stable breeding in the following manner:
Hybridized pig quality m≤20kg, acorn nut accounts for daily ration 5～10%；
Hybridized pig quality 20 ＜ m≤60kg, acorn nut accounts for daily ration 10～30%；
Hybridized pig quality m ＞ 60kg, acorn nut accounts for daily ration 15～40%；Continue to raise >=60 days,
When, after pig mass growth to 80-90kg, massacring and taking before and after's lower limb is raw material.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 1 substitutes the method for cooperative reinforcing high-temperature maturation, its
It is characterised by: after the middle thermophase of step (3) terminates, surface of ham is carried out ORC process, carries out second highest the most again
Thermophase.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 3 substitutes the method for cooperative reinforcing high-temperature maturation, its
Be characterised by: ORC with Adeps Sus domestica and starch as carrier, add in this carrier mass fraction be 0.01～1% tea many
Phenol, mass fraction be 0.01～1%VE and mass fraction be 0.01～1% Herba Rosmarini Officinalis extract thus obtain ORC,
By this ORC uniform application in meat of ham top layer to being completely covered.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 4 substitutes the method for cooperative reinforcing high-temperature maturation, its
Be characterised by: ORC with Adeps Sus domestica and starch as carrier, add in this carrier mass fraction be 0.01～0.1% tea many
Phenol, mass fraction are 0.01～0.1%VE and mass fraction is 0.01～0.1% Herba Rosmarini Officinalis extract, by this ORC
Uniform application is in meat of ham top layer to being completely covered, and the thickness of ORC is 1-3mm.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 1 substitutes the method for cooperative reinforcing high-temperature maturation, its
Being characterised by: the salt process of pickling of step (2) is all worked in coordination with roller and rubbed and pickle, the most all rollers are rubbed 1-3 time, each roller rub massage time
Between be 1～2min.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 1 substitutes the method for cooperative reinforcing high-temperature maturation, its
It is characterised by: the curing process of step (2) is upper salt, and the number of times of last time is 1～5 time, preferably 3～4 times.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 7 substitutes the method for cooperative reinforcing high-temperature maturation, its
Being characterised by: the number of times of the upper salt of step (2) is 3 times, first day pickled carries out upper salt, and this upper salt consumption is for pickling
The 20～30% of salt gross weight；Salt 5～carry out salt in second time after 12 days on first time, this time upper salt consumption is that pickle salt is total
The 50～60% of weight；Salt 13～carry out salt in third time after 18 days in second time, this time upper salt consumption is pickle salt gross weight
The 15～25% of amount.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 1 substitutes the method for cooperative reinforcing high-temperature maturation, its
Being characterised by: the natural law of pickling of step (2) is 40～60 days, pickling temperature is 2～4 DEG C.
Acorn nut pig dry-cured ham less salt-K salt the most according to claim 1 substitutes the method for cooperative reinforcing high-temperature maturation, its
It is characterised by: the pickle salt gross weight of step (2) is the 4.0～5.5% of fresh lower limb weight.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106418221A (en) * | 2016-12-23 | 2017-02-22 | 郑州东元食品有限公司 | Fermenting process of fermented ham |
| CN106578983A (en) * | 2016-12-23 | 2017-04-26 | 郑州东元食品有限公司 | Production process for fermented ham |
| CN106819880A (en) * | 2016-12-23 | 2017-06-13 | 郑州东元食品有限公司 | The pickling process of fermentation ham |
| CN107535863A (en) * | 2017-10-16 | 2018-01-05 | 南京农业大学 | A kind of processing method of the Cardia Salt dry-cured ham of fast-ripenin |
| CN108783188A (en) * | 2018-06-15 | 2018-11-13 | 宁波大学 | A kind of preparation method taking off the instant ham of bone using Landrace leg as the less salt of raw material |
| CN108783188B (en) * | 2018-06-15 | 2021-07-13 | 宁波大学 | Preparation method of low-salt boneless instant ham taking long white pig legs as raw materials |
| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
| CN115067476A (en) * | 2022-06-14 | 2022-09-20 | 江苏省农业科学院 | Method for processing pre-conditioned crispy young pigeons |
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