CN106035603B - The method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation - Google Patents
The method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation Download PDFInfo
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Classifications
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- 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
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- 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 present invention relates to a kind of methods of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation, belong to livestock products deep process technology field.This method is using the black pig in place and Duroc selection cross pig kind, " acorn nut pig " leg raised based on acorn nut feeding stable breeding is raw material, marinated collaboration " strengthening high-temperature maturation " modern crafts are substituted using less salt K salt part, air-dry fermenting-ripening, it is marinated to terminate to carry out to strengthen high temperature pretreatment in short-term, fermenting-ripening mid-term carries out antioxidant coating processing in surface of ham, and exploitation obtains acorn nut pig ham new product.The product while sodium chloride content, will be shortened to 5-6 months, the flavor quality of product is significantly improved ham process time from traditional dry-cured ham 10-12 month in significantly reducing ham by " strengthening high-temperature maturation " technique.The present invention is while greatly improving dry-cured ham production efficiency, keep and developed traditional ham flavor quality characteristic, highlight the international traditional craft feature of " low-salt ham; hot fermentation " this breakthrough, its product more meet today's society consumer to health, nutrition, flavor demand, have a vast market foreground.
Description
Technical field
The invention belongs to livestock products deep process technology fields, are related to the deep process technology of traditional characteristics pickle cured meat product, especially
It is to be related to a kind of method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation.
Background technique
Salt namely sodium chloride have proved to be a most important risk factor for leading to hypertension and cardiovascular disease,
Closely related with the high sodium salt food of diet, the World Health Organization (WHO) suggests that adult daily ingestion of salinity should be no more than 6g, and
Edible salt intake is 8~13g/d per capita for European countries, and edible salt intake has been up to 12g/d per capita in China.According to WHO in 2003
Data, in the industrialization food of all categories, meat products contribute to about 16-25% sodium salt intake.Conventional dry butcher's meat system
The high sodium salt of product is increasingly subject to traditional dry-cured ham in the concern of consumer, especially China, and sodium salt content is up to 8~12%,
The not only health of harmful consumer, and its edible way and consumption figure are all severely limited, and significantly reduce ham salt content
Key as China's traditional ham Innovative Development.
Fermenting-ripening is the critical process in dry-cured ham whole process, and temperature height and length of time affect
Flavor quality is formed endogenous enzymes during dry-cured ham fermenting-ripening -- protein liposomal decomposes oxidation --, to flavored ham quality
It plays a decisive role.Patent of invention ZL 200410009882.4 " dry-cured ham fermenting-ripening technique " is for the first time using " reinforcing high temperature
It is mature " (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) oxidation is decomposed to accelerate protein liposomal -- flavor quality is formed, and the process time is shortened, this patent is shown
Writing effect is produced under the conditions of traditional ham salinity (8~12%).And for low-salt ham product, international mainstream ham produces
The salinity of product Spain Serrano ham and Italy's Parma ham is maintained at 5~5.6%, but the control of fermenting-ripening temperature exists
30 DEG C hereinafter, the process time up to 10-12 months；Low-salt ham is produced using " strengthening high-temperature maturation " technique, accelerates 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 ham is exactly to use Iberian pig.The high-end ham product in China all is from Italy and Spain at present, opens
The high-end ham product of hair China's independent intellectual property right is also the crucial behave of development China traditional ham industry.
Summary of the invention
The present invention be directed to defects of the existing technology to provide a kind of acorn nut pig dry-cured ham less salt-K salt substitution collaboration
Strengthen the method for high-temperature maturation.This method on the one hand use potassium chloride part substitution sodium chloride collaboration roller rub pickling technology instead of
Traditional ham pickling process, the excessive situation of ham sodium chloride under having avoided traditional pickling process technique traditional, it is dry that exploitation forms less salt
Salt down ham new product.On the other hand the acorn nut leg of pork based on acorn nut feeding stable breeding is selected to make raw material, and cooperative reinforcing high temperature at
Ripe modern crafts control technique.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation, this method includes following step
It is rapid:
(1) selection of leg of pork raw material: using black sow and Duroc boars selection cross pig kind, with acorn nut feeding stable breeding
The acorn nut leg of pork is raw material；
(2) less salt-K salt substitution is marinated: being mixed to get with the potassium chloride substitution sodium chloride of the total salt dosage 20%~30% of Zhan
Pickle salt, pickle salt total weight are the 3~8% of the fresh acorn nut leg of pork, and upper salt, each upper salt process are assisted by several times in curing process
It is rubbed with roller marinated；
(3) fermenting-ripening: after marinated, ham is successively by the activation ham endogenous enzymes stage, cold stage, middle low temperature
Target product is obtained after stage, middle thermophase, secondary hot stage and reinforcing hot stage, detailed process is as follows:
A. it activates the ham endogenous enzymes stage: being 35~40 DEG C in temperature, humidity is strengthened under conditions of being 50%~60%RH
High temperature 12-24 hours, surface moisture is air-dried, and activate ham endogenous enzymes；
B. cold stage: being 10~15 DEG C in temperature, humidity is cold fermentation maturation 5~15 under conditions of 70~80%RH
It；
C. middle cold stage: being 12~20 DEG C in temperature, humidity is fermenting-ripening 10~20 under conditions of 60~70%RH
It；
D. middle thermophase: being 17~30 DEG C in temperature, humidity is fermenting-ripening 10~20 days under conditions of 50~60%RH；
E. secondary hot stage: being 18~35 DEG C in temperature, humidity is fermenting-ripening 10~20 under conditions of 40~50%RH
It；
F. strengthen hot stage: being 35~40 DEG C in temperature, cold fermentation is mature under conditions of humidity is 50~60%RH
35~55 days.
The raw material pig kind of the acorn nut leg of pork is that black sow hybridizes choosing with Duroc boars in the step of technical solution of the present invention (1)
The pig kind educated, hybridized pig carry out feeding stable breeding in the following manner:
Hybridized pig quality m≤20kg, acorn nut account for daily ration 5~10%；
20 < m≤60kg of hybridized pig quality, acorn nut account for daily ration 10~30%；
Hybridized pig quality m > 60kg, acorn nut account for daily ration 15~40%；Continue raising >=60 days,
After pig mass growth is to 80-90kg, massacre takes front and back leg for raw material.
After the middle thermophase of the step of technical solution of the present invention (3), antioxidant coating processing is carried out to surface of ham,
Carry out time hot stage again later.In some preferred technical solutions: antioxidant coating is using lard and starch as carrier, at this
Be added that mass fraction is 0.01~1% tea polyphenols, mass fraction is 0.01~1%VE in carrier and mass fraction be 0.05~
0.1% Rosmarinus officinalis extract is uniformly applied to meat of ham surface layer to complete to obtaining antioxidant coating, by the antioxidant coating
Covering.In some preferred technical solutions: quality is added in the carrier using lard and starch as carrier in antioxidant coating
Score is 0.01~0.1% tea polyphenols, mass fraction is 0.01~0.1%VE and mass fraction is 0.01~0.1% rosemary
The antioxidant coating is uniformly applied to meat of ham surface layer to being completely covered by extract, antioxidant coating with a thickness of 1-3mm.
The curing process of the step of technical solution of the present invention (2) is upper salt by several times, and the number of last time is 1~5 time, preferably 3
~4 times.The number of salt is 3 times most preferably in step (2), and the marinated first time of progress in first day upper salt, this time upper salt dosage is
The 25~35% of pickle salt total weight；Second of upper salt was carried out after upper salt 5~12 days of first time, this time upper salt dosage is marinated
The 55~65% of salt total weight；The upper salt of third time is carried out after second upper salt 13~18 days, this time upper salt dosage is pickle salt
The 5~15% of total weight.
Salt process cooperates with roller to rub marinated on the step of technical solution of the present invention (2) is marinated, and roller is rubbed 1-3 times every time, often
The time that secondary roller rubs massage is 1~2min.
The marinated number of days of the step of technical solution of the present invention (2) is 40~60 days, and pickling temperature is 2~4 DEG C.
In some preferred technical solutions: the pickle salt total weight of step (2) is the 4.0~5.5% of fresh leg weight.
Beneficial effects of the present invention:
The manufacture craft of acorn nut pig less salt dry-cured ham collaboration " strengthening high temperature " provided by the invention is simple, by using chlorine
Change potassium part substitution sodium chloride collaboration roller and rubs pickling technology instead of traditional ham pickling process.What technical solution of the present invention obtained
Product is in significantly reducing ham while sodium chloride content, by " strengthen high-temperature maturation " technique by ham process time from biography
System shortens to 5-6 months the dry-cured ham 10-12 month, and the flavor quality of product is significantly improved.The present invention greatly improve it is dry
While the ham production efficiency that salts down, traditional ham flavor quality characteristic is kept and developed, highlights " low-salt ham, high temperature hair
Ferment " is this to break through international traditional craft feature, product more meet today's society consumer to health, nutrition, flavor need
It asks, has a vast market foreground.
Specific embodiment
Below with reference to embodiment, the present invention will be further described, and but the scope of the present invention is not limited thereto:
Embodiment 1
Female Huaihe River pig and male duroc are hybridized, the pig kind after hybridization is raised in the following manner:
Hybridized pig quality m≤20kg, acorn nut account for daily ration 5%；
20 < m≤60kg of hybridized pig quality, acorn nut account for daily ration 10%；
Hybridized pig quality m > 60kg, acorn nut account for daily ration 15%；Continue raising >=60 days,
After pig mass growth is to 80kg, massacre takes front and back leg for raw material.
It is 3:7 potassium chloride and sodium chloride mixture as pickle salt using mass ratio, pickle salt total weight is fresh leg weight
5.0%, point 3 upper salt in curing process, the marinated first time of progress in first day upper salt, this time upper salt dosage is that pickle salt is total
The 25% of weight；Second of upper salt was carried out after upper salt 10 days of first time, this time upper salt dosage is the 55% of pickle salt total weight；
The upper salt of third time is carried out after second upper salt 15 days, this time upper salt dosage is the 20% of pickle salt total weight.Upper salt mistake every time
It is marinated that Cheng Jun cooperates with roller to rub, and roller is rubbed 2 times every time, and the time massaged every time is 1~2min, under conditions of temperature is 2~4 DEG C
It is 60 days marinated.
Ham after marinated is successively by the activation ham endogenous enzymes stage, cold stage, middle cold stage, medium temperature rank
Target product is obtained after section, secondary hot stage and reinforcing hot stage, detailed process is as follows:
A. it activating the ham endogenous enzymes stage: being 35 DEG C in temperature, humidity is strengthened high temperature 12 hours under conditions of being 50%RH,
Surface moisture is air-dried, and activates ham endogenous enzymes；
B. cold stage: being 10 DEG C in temperature, cold fermentation is 5 days mature under conditions of humidity is 70%RH；
C. middle cold stage: being 12 DEG C in temperature, middle cold fermentation is 10 days mature under conditions of humidity is 60%RH；
D. middle thermophase: being 17 DEG C in temperature, middle cold fermentation is 10 days mature under conditions of humidity is 50%RH；
E. secondary hot stage: antioxidant coating processing is carried out to surface of ham first, antioxidant coating is with lard and starch
For carrier, addition mass fraction is 0.01% tea polyphenols in the carrier, mass fraction is 0.01%VE and mass fraction is
0.01% Rosmarinus officinalis extract is uniformly applied to meat of ham surface layer to complete to obtaining antioxidant coating, by the antioxidant coating
Covering, antioxidant coating with a thickness of 3mm；Later temperature be 18 DEG C, humidity be 40%RH under conditions of middle cold fermentation at
Ripe 10 days；
F. strengthen hot stage: being 35 DEG C in temperature, middle cold fermentation is 35 days mature under conditions of humidity is 50%RH.
Embodiment 2
Female Huaihe River pig and male duroc are hybridized, the pig kind after hybridization is raised in the following manner:
Hybridized pig quality m≤20kg, acorn nut account for daily ration 7%；
20 < m≤60kg of hybridized pig quality, acorn nut account for daily ration 20%；
Hybridized pig quality m > 60kg, acorn nut account for daily ration 25%；Continue raising >=60 days,
After pig mass growth is to 90kg, massacre takes front and back leg for raw material.
It is 2:8 potassium chloride and sodium chloride mixture as pickle salt using mass ratio, pickle salt total weight is fresh leg weight
4.0%, point 3 upper salt in curing process, the marinated first time of progress in first day upper salt, this time upper salt dosage is that pickle salt is total
The 20% of weight；Second of upper salt was carried out after upper salt 5 days of first time, this time upper salt dosage is the 60% of pickle salt total weight；
The upper salt of third time is carried out after second upper salt 13 days, this time upper salt dosage is the 20% of pickle salt total weight.Upper salt mistake every time
It is marinated that Cheng Jun cooperates with roller to rub, and roller is rubbed 2 times every time, and the time massaged every time is 1~2min, under conditions of temperature is 2~4 DEG C
It is 40 days marinated.
Ham after marinated is successively by the activation ham endogenous enzymes stage, cold stage, middle cold stage, medium temperature rank
Target product is obtained after section, secondary hot stage and reinforcing hot stage, detailed process is as follows:
A. it activating the ham endogenous enzymes stage: being 38 DEG C in temperature, humidity is strengthened high temperature 16 hours under conditions of being 55%RH,
Surface moisture is air-dried, and activates ham endogenous enzymes；
B. cold stage: being 12 DEG C in temperature, cold fermentation is 10 days mature under conditions of humidity is 75%RH；
C. middle cold stage: being 15 DEG C in temperature, middle cold fermentation is 15 days mature under conditions of humidity is 65%RH；
D. middle thermophase: being 25 DEG C in temperature, middle cold fermentation is 15 days mature under conditions of humidity is 55%RH；
E. secondary hot stage: antioxidant coating processing is carried out to surface of ham first, antioxidant coating is with lard and starch
For carrier, addition mass fraction is 0.05% tea polyphenols in the carrier, mass fraction is 0.05%VE and mass fraction is
0.05% Rosmarinus officinalis extract is uniformly applied to meat of ham surface layer to complete to obtaining antioxidant coating, by the antioxidant coating
Covering, antioxidant coating with a thickness of 2mm；Later temperature be 27 DEG C, humidity be 45%RH under conditions of middle cold fermentation at
Ripe 15 days；
F. strengthen hot stage: being 37 DEG C in temperature, middle cold fermentation is 45 days mature under conditions of humidity is 55%RH.
Embodiment 3
Female Huaihe River pig and male duroc are hybridized, the pig kind after hybridization is raised in the following manner:
Hybridized pig quality m≤20kg, acorn nut account for daily ration 10%；
20 < m≤60kg of hybridized pig quality, acorn nut account for daily ration 30%；
Hybridized pig quality m > 60kg, acorn nut account for daily ration 40%；Continue raising >=60 days,
After pig mass growth is to 90kg, massacre takes front and back leg for raw material.
It is 2.5:7.5 potassium chloride and sodium chloride mixture as pickle salt using mass ratio, pickle salt total weight is fresh leg weight
5.5.0%, point 3 upper salt in curing process, the marinated first time of progress in first day upper salt, this time upper salt dosage is pickle salt
The 25% of total weight；Second of upper salt was carried out after upper salt 12 days of first time, this time upper salt dosage is pickle salt total weight
60%；The upper salt of third time is carried out after second upper salt 18 days, this time upper salt dosage is the 15% of pickle salt total weight.On every time
It is marinated that salt process cooperates with roller to rub, and roller is rubbed 2 times every time, and the time massaged every time is 1~2min, the item for being 2~4 DEG C in temperature
It is pickled 50 days under part.
Ham after marinated is successively by the activation ham endogenous enzymes stage, cold stage, middle cold stage, medium temperature rank
Target product is obtained after section, secondary hot stage and reinforcing hot stage, detailed process is as follows:
A. it activating the ham endogenous enzymes stage: being 40 DEG C in temperature, humidity is strengthened high temperature 24 hours under conditions of being 60%RH,
Surface moisture is air-dried, and activates ham endogenous enzymes；
B. cold stage: being 15 DEG C in temperature, cold fermentation is 15 days mature under conditions of humidity is 80%RH；
C. middle cold stage: being 20 DEG C in temperature, middle cold fermentation is 20 days mature under conditions of humidity is 70%RH；
D. middle thermophase: being 30 DEG C in temperature, middle cold fermentation is 20 days mature under conditions of humidity is 60%RH；
E. secondary hot stage: antioxidant coating processing is carried out to surface of ham first, antioxidant coating is with lard and starch
For carrier, addition mass fraction is 0.1% tea polyphenols in the carrier, mass fraction is 0.1%VE and mass fraction is 0.1%
Rosmarinus officinalis extract is uniformly applied to meat of ham surface layer to being completely covered to obtaining antioxidant coating, by the antioxidant coating,
Antioxidant coating with a thickness of 1mm；It is later 35 DEG C in temperature, humidity is middle cold fermentation maturation 20 under conditions of 50%RH
It；
F. strengthen hot stage: being 40 DEG C in temperature, middle cold fermentation is 55 days mature under conditions of humidity is 60%RH.
(1) measurement of different cultivars pig nutrient
The embodiment of the present invention 1 is raised into obtained hind leg muscle tissue and carries out conventional nutrients (including moisture content, flesh
Interior fat content, ash content, crude protein content, dry matter content), mineral composition and content of beary metal, amino acid composition, fat
The measurement analysis of the indexs such as acid composition.Meanwhile using Landrace of growing up as experiment contrast, take its hind leg muscle tissue in right amount same
Under the conditions of carry out the above index measurement analysis.Each processing sample does 3 in parallel, and the material quality for analyzing different pig kinds is poor
It is different.
1. conventional nutrients
" acorn nut pig " pork of table 1 is compared with common Landrace meat conventional nutrients
As known from Table 1, Landrace and " acorn nut pig " be on ash content and intramuscular fat content, two groups of significant differences (p <
0.05), " acorn nut pig " pork total ash content is significantly higher than Landrace.
2 different places pig kind intramuscular fat content of table
Pork intramuscular fat content is one of the main indicator for evaluating meat quality quality.Intramuscular fat is to meat quality
Influence is mainly reflected in tenderness, marble grain, flavor and succulence.Many studies have shown that intramuscular fat content eats pork
There is active influence with quality.Wood et al. (1994) confirmation, tenderness, succulence and wind of the intramuscular fat to live fresh pork
Taste characteristic all has improvement result.Pork producer association, the U.S. also demonstrates in the consumer demand survey report of NPPC
6% or more intramuscular fat content selects intention to produce active influence succulence, tenderness, flavor and consumer.
Fernandez (1999) and Famer (1999) research is, it was also found that a certain amount of intramuscular fat deposition not only improves the sense organ of muscle
Satisfaction, and enhance flavor, tenderness and the succulence of meat.Intramuscular fat content is higher, and the mouthfeel of meat is better.By table
2 it is found that " acorn nut pig " intramuscular fat content is abundant, is higher than most of local pig breed, is the good source of high-quality pork raw material.
This is also the one of the major reasons that this patent selects acorn nut pig as High-quality ham production raw material.
2. amino acid composition analysis
The nutritive value of protein is mainly reflected in its type and content for constituting amino acid, especially contained therein to have
Necessary amino acid type and content.By table 3, it was found that, essential amino acid contains in " acorn nut pig " and common Landrace sample
Amount has a certain difference, and isoleucine, leucine, phenylalanine, lysine are higher than Landrace in " acorn nut pig ", there is conspicuousness
Difference (P > 0.05) illustrates that " acorn nut pig " meat has more preferably nutrition with relatively long white Meat on the composition of amino acid
Value.This is related with " acorn nut pig " special feed ingredient acorn nut.In addition, " acorn nut pig " and the main delicate flavour of Landrace pork sample
There is also difference, " acorn nut pig " sample Glutamic Acid, alanine and Fresh ear field total amounts to be higher than Landrace for amino acid content,
There is significant difference (P > 0.05).To illustrate that " acorn nut pig " pork, better than common white pig, maintains battalion on delicate flavour ingredient
The advantages of supporting abundant, delicious flavour, has the characteristics of high-grade meat, compared to common pig be particularly suited for High-quality ham plus
Work.
The common Landrace of table 3 is compared with " acorn nut pig " amino acid content (g/100g)
Note: * essential amino acid ▲ main Fresh ear field
3. fatty acid compositional analysis
The nutrition of fat described in present people, is primarily referred to as the type and content of unsaturated fatty acid therein, especially
It is the content of essential fatty acid therein (polyunsaturated fatty acid)." acorn nut pig " is compared with Landrace meat fatty acid
Compared with, by table 4 and table 5 it is found that the content of polyunsaturated fatty acid is higher in " acorn nut pig " pork, be 13.65%, be higher than Landrace
The black pig in 10.55% and Yushan 8.89%, how unsaturated/saturated fatty acid ratio be 0.31, higher than the 0.21 of Landrace
And the 0.20 of the black pig in Yushan, especially linolenic acid, oleic acid are significantly higher than the black pig in Yushan as reference.Linoleic acid, linolenic acid
Equal polyunsaturated fatty acids help to reduce the cholesterol in blood, and prevention cardiovascular disease reduces blood viscosity, improve blood
Liquid microcirculation, the activity for improving brain cell enhance memory and thinking ability etc., illustrate rouge in " acorn nut pig " meat well
Fat acid nutrition and health care value with higher.
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, the black pig pork fat acid composition ratio in Yushan
The lipid oxidation and protein degradation of ham play an important role to the formation of flavored ham.Intramuscular fat contains
Amount is in close relations with flavored ham, and the meat feature as the main quality raw materials pig kind Jinhua of Jinhua ham " both ends crow " is flesh
Interior fat content height, decomposes under the action of endogenous enzymes and generates a large amount of free fatty acids, further oxidation generation fertilizer by using various aldehyde,
The flavor substances such as esters, carboxylic acids.The characteristics such as the high intramuscular fat of acorn nut pig, polyunsaturated fatty acid be abundant meet ham and add
The basic demand of work.In addition, acorn nut pig is also ham process better than protein content and the amino acid composition of common pig kind
Middle breaks down proteins generate required delicious amino acid and essential amino acid provides guarantee.Fe, Cu, Zn abundant etc.
Mineral matter element further improves its nutritional quality.Color, tenderness better than common pig kind are processed for ham and are provided well
Sense organ guarantee.In conclusion acorn nut pig is a kind of quality raw materials leg source that can be used for ham processing, nutrition with higher
Value and potentiality to be exploited are worth further deeply grinding for its flavored ham quality characteristic after processing as ham raw material
Study carefully.
(2) influence of the pickling process to ham quality
Selection and Landrace similar in acorn nut pig size quality, female Huaihe River pig, male duroc back leg each 5, according to this hair
The bright less salt dry-cured ham manufacture craft carries out ham production.
Subjective appreciation is carried out at cooked ham to gained
10 subjective appreciation personnel are selected, is veteran ham master worker, participates in the evaluation of dry-cured ham at least 3 years
More than.But because each evaluating member has respective expression way to the identical sense organ of ham, in order to carry out quantifying to ham unification
Descriptive analysis, sense organ personnel must pass through training in 120 hours.
Each sampling point is divided to acorn nut pig and two groups of Landrace ham, and every group is done 3 in parallel, 2 repetitions, and totally 24 times.Sample
Product are put at random.In early postprandial 3 hours, 11 points of the morning start to evaluate evaluating member.Every part of sample is 3 8g, 0.5mm thickness
Sliced ham (at least subcutaneous fat of 1cm).Slice be placed in glass plate, the temperature of plate and slice be room temperature 20~
23℃.Every evaluating member provides 100mL, 12 DEG C of plain boiled water.Light is incandescent lamp.The organoleptic feature of ham and definition reference
Garcia etc. (1996).Intensity is indicated with 10cm unstructuredness line, from very low (0cm) to very high (10cm), appraisal result
It is shown in Table 7.
The organoleptic attribute and definition of 6 ham of table
a:Each attribute scored in an unstructured line of 10cm.
Sensory score result
As shown in Table 7, by sensory evaluation scores, acorn nut pig ham will be lower than Landrace ham in saline taste, in odour intensity
It is better than Landrace ham, Landrace ham is higher than on red scale value, there is better color sense organ and flavor quality.Acorn nut pig
Ham is better than Landrace ham on whole flavor substance composition, has more abundant characteristic flavor substance.Although with
The low-salt ham of this technique production, the two salt content has no significant difference, but acorn nut pig ham is in aldehydes, esters, alcohols object
Matter and Fresh ear field are formed by under the influence of faint scent, fruity, sweet taste, and the saline taste on sense organ has obtained apparent decrease,
Give more comfortable mouthfeel.In addition, the hardness sensory evaluation scores of acorn nut pig are also below Landrace, this also reflects rubber from side
Pigling musculature has better water-retaining property compared to common Landrace, and more intramuscular fat is giving more free rouge
While fat acid promotes flavored ham, the excessive loss of ham internal moisture is also largely prevented.It is a series of to be embodied in
Color, texture, the advantage on flavor taste further illustrate acorn nut pig raw material leg and are more suitable for this reinforcing high temperature process conditions
Under ham processing.
7 acorn nut pig ham of table and Landrace ham semimembranosus and biceps muscle of thigh sensory evaluation scores
Note: a-b: different letter persons indicate significant difference (p < 0.05) (n=30) in semimembranosus in colleague
A-B: different letter persons indicate significant difference (p < 0.05) (n=30) in biceps muscle of thigh in colleague
1. physical and chemical index
8 acorn nut pig ham physico-chemical analysis result of table
Shown by table 8: the final salt content of acorn nut pig ham of the 2 technique production according to embodiments of the present invention is on 5% left side
The right side, substantially less than the high salt content of traditional ham 9% -13%, it is seen that the less salt salt alternative techniques are for reducing ham salinity
There is significant effect.
2. strengthening high temperature preconditioning stimulated endogenous enzymes
Inventor is 35 DEG C~40 DEG C models in temperature by experiment discovery ham endogenous enzymes LOX (lipoxygenase) several times
It encloses interior activity and reaches highest, and ham endogenous enzymes are activated when increasing the temperature, so that lipid once oxidation product changes inflection point
Forward；To promote secondary oxidation, accelerates flavor formation, reduces product lipid oxidation index.Therefore, right after marinated
Ham carries out 12-reinforcing high temperature pretreatment for 24 hours can be in air-dried surface of ham moisture, activation while preventing fungus growth
Endogenous enzymes generate lipid once oxidation product in advance, promote lipid secondary oxidation, accelerate the formation of flavored ham.
In addition, inventor has also carried out having carried out embodiment 2 comparative experiments, control group condition does not only have with embodiment 2
There is the activation ham endogenous enzymes stage.
Table 9, which strengthens high temperature 12h pretreatment, influences ham endogenous enzyme activity, free fatty acid total amount, TBARs, POV value
Strengthen high temperature preconditioning stimulated endogenous enzymes after ham salting as shown in Table 9, with control group without strengthening
High temperature preconditioning stimulated endogenous enzymes are compared, and are had in endogenous activity of fatty oxygenase, free fatty acid total amount, fat oxidation index
Significant difference.After strengthening high temperature pretreatment, endogenous lipoxygenase (LOX) activity is significantly higher than control group.Subsequent each
The enzymatic activity for being significantly higher than control group is also maintain in the stage of air-drying, it is seen that endogenous enzymes can be swashed under the conditions of embodiment 2
It is living.The activation of lipoxygenase facilitates the oxygenolysis of fat, accelerates lipid once oxidation product and quickly carries out secondary oxygen
Change, obtains a large amount of small molecule flavor substance premises, dramatically accelerate the formation of flavored ham.From free fatty acid total amount
(FAA) changes of contents can be seen that after endogenous enzymes obtain activation, and experimental group free fatty acid total amount is significantly higher than control group.
In addition, by the measurement to lipid oxidation index TBARs, POV, it can be found that when carrying out strengthening the pretreated ham rouge of high temperature
Fat oxidation index is significantly higher than control group at the beginning, this be lipoxygenase promote lipid once oxidation obtain as a result, but
Be follow-up phase experimental group ham fat oxidation index be substantially less than control group, this be lipoxygenase promote lipid two
The result of secondary oxidation.So can not only activate endogenous enzymes through strengthening the pretreated process of high temperature 16h, accelerate lipid point
Solution oxidation, generates a large amount of small molecule flavor substance precursors, facilitates the quick formation of flavored ham, moreover it is possible to drop to a certain extent
Low ham lipid peroxidation value, so that the flavor security quality of ham has obtained further guarantee.
3. antioxidant coating effect
Strengthen hot stage, ham lipid peroxidation is extremely serious, and Peroxidation Product can seriously affect flavored ham quality.
Therefore at this stage before carry out antioxidant coating processing to can be effectively prevented the dehydration of ham surface layer excessive, inhibition is unfavorable for ham wind
Taste and the peroxide of safety generate.As shown in Table 11, by being carried out after ham high-temperature maturation mid-term i.e. middle thermophase
Antioxidant coating processing, after living through time hot stage, strengthening hot stage, ham semimembranosus peroxide value, TBARs value with not
Through coating treatment group compared to (P < 0.05) is remarkably decreased, lipid peroxidation is effectively slowed down, in " strengthening high-temperature maturation " technique
Flavored ham quality is kept to play important function while shortening air-dry time.By comparing the anti-of different antioxidant combinations
Oxidation effectiveness is it is found that 0.1% Rosmarinus officinalis extract, 0.1%VE, the ternary built combination antioxidant effect of 0.1% tea polyphenols are aobvious
It writes and is better than tea polyphenols+VE group, Rosmarinus officinalis extract+tea polyphenols group and Rosmarinus officinalis extract+VE group, what is compounded two-by-two is anti-oxidant
Agent combines antioxidant effect and is better than single antioxidant processing group.Correlative study shows anti-oxidant when two or more
When agent is used in compounding, various antioxidants are after blocking free-radical oxidation reaction, it is also possible to so that the free radical generated is mutual
Effect generates new phenolic compound, continues to play antioxidation, is enhanced its antioxygenic property.It can be seen that fan
The compound of repeatedly fragrant extract, tea polyphenols and VE can form relatively stronger redox cycle system, mutual reparative regeneration,
Collaboration promotes the performance of antioxidation.Therefore, select ternary built antioxidant combination as antioxidant coating chief active
Ingredient.
Influence of the different antioxidant coating treatments of table 11 to ham fat oxidation index
12 ham semimembranosus (SM) of table, biceps muscle of thigh (BF) water activity value, hardness number compare
Note: a-c: different letter persons expression semimembranosus in same column, water activity value, hardness number significant difference in biceps muscle of thigh
(p<0.05)
As shown in Table 12, the more non-coating group of water activity value through antioxidant coating processing group ham is high, and semimembranosus with
Water activity value difference is not significant between biceps muscle of thigh, and water activity value between non-coating treatment group semimembranosus and biceps muscle of thigh
Significant difference (P < 0.05) illustrates that the coating treatment for air-drying mid-term can largely guarantee the homogeneity of ham inside and outside quality.
In addition, the ham semimembranosus hardness number handled through antioxidant coating is substantially less than the ham (P < 0.05) without coating treatment group,
Illustrate that coating treatment can effectively prevent the dehydration of high-temperature maturation period surface of ham and excessively form surface layer hard shell problem.
In summary: acorn nut pig ham is better than common pig kind in raw material nutritional quality, while in less salt-of the present invention
The acorn nut pig ham made under K salt substitution collaboration " strengthen high-temperature maturation " ham processing technology in flavor quality characteristic also superior to
Common pig kind, has sufficiently highlighted quality heterosis and economic value that the pig kind makes ham under low-salt ham new process for processing.
The processing that the black pig of the acorn nut is applied to low-salt ham has huge development prospect and market value.
In addition, less salt-K salt substitution collaboration " strengthening high-temperature maturation " ham processing technology of the present invention is in low-salt conditions
Under reinforcing hot fermentation is carried out to ham, ham is carried out by reinforcing high temperature pretreatment after marinated in short-term and ferment middle
Surface oxidation-resistant coating processing, ensure that flavored ham quality characteristic and safety, promotes flavor formation, substantially reduces and adds
Between working hour, production efficiency is improved, realizes the technological break-through of " low-salt ham, hot fermentation ".One kind is provided for consumer
Health, nutrition, deliciousness low-salt ham product, meet modern salt-poor diet consumption concept.
Claims (8)
1. a kind of method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation, it is characterised in that: this method
The following steps are included:
(1) selection of leg of pork raw material: using black sow and Duroc boars selection cross pig kind, with the acorn nut of acorn nut feeding stable breeding
The leg of pork of pig is raw material；
(2) less salt-K salt substitution is marinated: being mixed to get with the potassium chloride substitution sodium chloride of the total salt dosage 20%~30% of Zhan marinated
Salt, pickle salt total weight are the 3~8% of the fresh acorn nut leg of pork, and upper salt, each upper salt process cooperate with roller by several times in curing process
It rubs marinated；
(3) fermenting-ripening: after marinated, ham is successively by the activation ham endogenous enzymes stage, cold stage, middle low temperature rank
Target product is obtained after section, secondary hot stage and reinforcing hot stage, detailed process is as follows:
A. it activates the ham endogenous enzymes stage: being 35~40 DEG C in temperature, humidity strengthens high temperature under conditions of being 50%-60%RH
12-24 hours, surface moisture is air-dried, and activate ham endogenous enzymes；
B. cold stage: being 10~15 DEG C in temperature, humidity is fermenting-ripening 5~15 days under conditions of 70%-80%RH；
C. middle cold stage: being 12~20 DEG C in temperature, humidity is fermenting-ripening 10~20 days under conditions of 60~70%RH；
D. middle thermophase: being 17~30 DEG C in temperature, humidity is fermenting-ripening 10~20 days under conditions of 50~60%RH；
E. secondary hot stage: being 18~35 DEG C in temperature, humidity is fermenting-ripening 10~20 days under conditions of 40~50%RH；
F. strengthen hot stage: being 35~40 DEG C in temperature, humidity is fermenting-ripening 35~55 days under conditions of 50~60%RH；
And: the temperature < of < hot stage of temperature of cold stage strengthens the temperature of hot stage in the temperature < of cold stage
Degree；
Wherein: after the middle thermophase of step (3), antioxidant coating processing being carried out to surface of ham, carries out time height again later
Thermophase；For the antioxidant coating using lard and starch as carrier, it is 0.05~0.1% tea that mass fraction is added in the carrier
Polyphenol, mass fraction are 0.05~0.1%VE and mass fraction is that 0.05~0.1% Rosmarinus officinalis extract is anti-oxidant to obtain
The antioxidant coating is uniformly applied to meat of ham surface layer to being completely covered by coating.
2. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 1,
Be characterized in that: the raw material pig kind of the acorn nut leg of pork is the pig kind of black sow and Duroc boars selection cross, hybridized pig in step (1)
Feeding stable breeding is carried out in the following manner:
Hybridized pig quality m≤20kg, acorn nut account for daily ration 5~10%；
20 < m≤60kg of hybridized pig quality, acorn nut account for daily ration 10~30%；
Hybridized pig quality m > 60kg, acorn nut account for daily ration 15~40%；Continue raising >=60 days,
After pig mass growth is to 80-90kg, massacre takes front and back leg for raw material.
3. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 1,
Be characterized in that: antioxidant coating is uniformly applied to meat of ham surface layer to being completely covered, antioxidant coating with a thickness of 1-3mm.
4. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 1,
Be characterized in that: it is marinated that the marinated upper salt process of step (2) cooperates with roller to rub, every time roller rub 1-3 times, each roller rub massage when
Between be 1~2min.
5. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 1,
Be characterized in that: the curing process of step (2) is that upper salt, the number of last time are 1~5 time by several times.
6. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 5,
Be characterized in that: the curing process of step (2) is that upper salt, the number of last time are 3~4 times by several times.
7. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 1,
Be characterized in that: the marinated number of days of step (2) is 40~60 days, and pickling temperature is 2~4 DEG C.
8. the method for acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation according to claim 1,
Be characterized in that: the pickle salt total weight of step (2) is the 4.0~5.5% of fresh leg weight.
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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 |
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| CN107535863B (en) * | 2017-10-16 | 2020-11-17 | 南京农业大学 | Processing method of rapidly-matured low-sodium salt dry-cured ham |
| 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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