CN106974203A - A kind of ham low-salt preserving method of use artificial lighting - Google Patents
A kind of ham low-salt preserving method of use artificial lighting Download PDFInfo
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- CN106974203A CN106974203A CN201710285706.0A CN201710285706A CN106974203A CN 106974203 A CN106974203 A CN 106974203A CN 201710285706 A CN201710285706 A CN 201710285706A CN 106974203 A CN106974203 A CN 106974203A
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Abstract
The invention discloses a kind of ham low-salt preserving method of use artificial lighting, using artificial lighting sterilization and antibacterial technology, realize low-salt pickled with traditional properties ham；Using ultraviolet lighting technology, kill germ using ultraviolet light and suppress pathogen growth effect reduction ham salting salt dosage and realize low-salt pickled ham purpose；Using ultraviolet lighting technology, the presoma effect lifting flavored ham of peculiar flavour material is formed into fermentation with muscle protein breakdown using ultraviolet excitation fat；The fresh leg that ultraviolet light is pickled is used in curing process；In fresh leg after pickling soaking and washing, into when drying process, Exposure to Sunlight intensity of illumination and period of change carry out indoors artificial illumination using artificial light containing ultraviolet when being irradiated or traditionally dried using artificial ultraviolet light after daylight natural drying daily；Using ultraviolet irradiation in leg material carries out fermentation and After-ripening, pathogen contamination is prevented.
Description
Technical field
The invention belongs to meat product processing technique field, more particularly to a kind of ham of use artificial lighting are low-salt pickled
Method.
Background technology
Dry-cured ham refer to back leg using pig through the processing technology such as pickling and ferment be made it is a kind of traditional
Dry marinated meat product.The dry-cured ham of China is the most famous with Jinhua ham, its Xuanwei ham with Yunnan, the Rugao ham in Jiangsu
And referred to as three big legs of China.In addition to China, there is processing in Europe and the U.S..The dry-cured ham of foreign well-known mainly has
Hispanic Iberian ham and Suo Lana ham, Italian Palma ham, the rural ham in the U.S. etc..Domestic tradition
Ham manufacture craft, is processed under natural environmental condition, and particularly drying process is completed outdoor, easily infection disease
Bacterium, without temperature control, controls wet measure, when meeting higher temperature, the dipleg for having infected germ easily addles, and is addled to reduce, can only
The salt dosage of curing process is increased, the 9-13% of fresh leg weight curing salt amount is generally required.There is temperature control with foreign countries, control wet arrange
Apply, the ham pickled using the manufacture craft of (2-5 DEG C) of low temperature suppression germ is compared, there is that salt content is high, doubtful harmful substance
The problems such as residual.In order to solve ham traditional processing technology problems faced, the domestic numerous and confused Introduced From Abroad of ham manufacturing enterprise is set
Standby and technology, undergoes technological transformation.Ham manufacture craft under traditional open natural environment is changed over into closed people's industry control
The refrigerator ham modern manufacture craft of humiture processed, modern ham manufacture craft relies on low temperature bacteria growing inhibiting, it is possible to achieve
It is low-salt pickled.But, the ham of the modern crafts production of the antibacterial measure of low temperature is relied on, fresh perfume is thin, and local flavor is not as good as traditional ham.
In summary, there is curing salt amount greatly in traditional ham manufacture craft, and finished product salt content is high, be not suitable for modern
The problem of eating habit and taste；Modern ham manufacture craft presence can not keep traditional properties, it is difficult to pass on and develop biography
The problem of ham industry of uniting.
The content of the invention
It is an object of the invention to provide a kind of ham low-salt preserving method of use artificial lighting, it is intended to solves traditional
There is curing salt amount greatly in ham manufacture craft, finished product salt content is high, the problem of being not suitable for modern's eating habit and taste；It is existing
The ham manufacture craft presence in generation can not keep traditional properties, it is difficult to the problem of passing on and develop traditional ham industry.
The present invention is achieved in that a kind of ham low-salt preserving method of use artificial lighting, the use artificial light
According to ham low-salt preserving method using artificial lighting sterilization and antibacterial technology, realize low-salt pickled and make ham that there is traditional wind
Taste.The leg material pickled in ham manufacturing process using artificial ultraviolet light, pickles total salt dosage less than fresh leg weight
7%, curing salt is the crystallization salt without nitrite.In fresh leg curing process, using radiation intensity in 1 μ W/cm2-
10mW/cm2The fresh leg that the artificial ultraviolet light of scope is pickled；Fresh leg is after pickling soaking and washing, during into drying process,
Using radiation intensity in 10 μ W/cm2-50μW/cm2Leg material of the artificial ultraviolet light of scope through drying；In fermentation and after-ripening rank
Section, using radiation intensity in 1 μ W/cm2-50μW/cm2The artificial ultraviolet light workshop of scope.
Further, the ham low-salt preserving method of the use artificially feed comprises the following steps：
Step one, fresh pig back leg is selected, 1mW/cm is used2-10mW/cm2Ultraviolet irradiate -60 seconds 10 seconds, Ran Houfang
It is placed on the shelf that can drip watery blood and drips watery blood -10 hours 5 hours, while with 1 μ W/cm2-50μW/cm2Ultraviolet irradiation；
Step 2, mowing is carried out by hair leg：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repair attachment removal
In sarolemma and hyperpelvic fat and connective tissue, cleared bloodstain, unnecessary fat and the meat mincing being attached on muscle are repaiied, is made
In leaf of bamboo shape；
Step 3, by the fresh leg 1mW/cm through mowing2-10mW/cm2Ultraviolet irradiate -3 minutes 10 seconds；
Step 4, upper salt：Salt consumption is the 1.5%-2% of fresh leg weight on first time, by the leg of pork of upper complete salt, uses 1mW/
cm2-10mW/cm2Ultraviolet irradiate -30 seconds 10 seconds, be positioned on shelf, move to and pickle storehouse；
Step 5, salt carries out the renewal of salt to the leg that salts down after -3 days 2 days on first time, removes the salt of residual, then add new
Salt, salt dosage is the 2%-2.5% of fresh leg weight, adds salt at bone position；
Step 6, by the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet irradiate -30 seconds 10 seconds, be placed in
Second stage pickles storehouse；
Step 7, after one week, the renewal of salt is carried out to the leg that salts down, removes the salt of residual, then adds new salt, and current amount is fresh
The 1.5%-2% of leg weight；Add salt in fat thickness and bone position；
Step 8, by the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet irradiate -30 seconds 10 seconds, then
Be placed in the phase III pickles storehouse；
Step 9, the salinity for the leg remained on surface that salts down is rinsed out, and the leg that salts down is organized into traditional " leaf of bamboo " type；
Step 10, the pickled leg of pork of salt is dried 1 week with line tying its tibia sites hanging；
Step 11, fermentation 10 weeks -15 is all in 20 DEG C~25 DEG C storehouses of fermenting, and with 1 μ W/cm2-50μW/cm2It is ultraviolet
Line irradiates -60 minutes 10 minutes daily；
Step 12, in relative humidity 80%~85%, temperature is carries out after-ripening and old in 30 DEG C~35 DEG C of fermentation storehouse
Change -3 months 2 months, in preceding January with 1 μ W/cm2-50μW/cm2Ultraviolet irradiate -60 minutes 10 minutes every other day, later weekly
With 1 μ W/cm2-50μW/cm2Ultraviolet irradiate -60 minutes 10 minutes.
Further, moved in the step 4 and pickle storehouse, with 1 μ W/cm2-50μW/cm2Ultraviolet each irradiation sooner or later daily
- 60 minutes 10 minutes.
Further, second stage is placed in the step 6 pickles storehouse, while with 1-50 μ W/cm2Ultraviolet it is daily
Sooner or later it is each to irradiate -60 minutes 10 minutes.
Further, daily daytime is dried with natural sunlight in the step 10, and evening is with 10 μ W/cm after Exposure to Sunlight2-50μW/
cm2Ultraviolet irradiate -60 minutes 10 minutes；Or not Exposure to Sunlight, manually lighting simulation sunshine is existed with 1000Lux/h indoors
10 μ W/cm are added in the periodically variable artificial lighting irradiation of 2000Lux-12000Lux scopes, artificial light2Ultraviolet light；
Another object of the present invention is to provide a kind of ham low-salt preserving method preparation by the use artificially feed
Ham.
The ham low-salt preserving method for the use artificial lighting that the present invention is provided, solves existing low-temperature cold store low-salt pickled
It is difficult to the problem for keeping traditional properties, realizes the low-salt pickled ham technique for retaining traditional properties；Enhance domestic ham and west
The competitiveness of square ham commercially；Requirement of the low-salt pickled technique to environment is reduced, manufacturing enterprise's equipment investment is alleviated
Pressure, while also reducing the energy consumption of production process；Prevent ham process is corroded by germ from addling using physical method,
Innocuous substance is remained, and readily conforms to food production safety requirements.The present invention solves modern crafts and pickles skill using artificial hypothermia
Art is difficult to keep the high salt of traditional properties and traditional handicraft to pickle and be difficult to the problem for meeting food production safety requirements, realizes
Not only less salt but also retain traditional properties low-salt pickled ham technique.Using the technology of the present invention to existing modern Processing of Pasteurized Ham marinated worker
Skill is improved, and can reduce strict demand of the existing modern Processing of Pasteurized Ham pickling technology to artificial hypothermia's environmental condition, reduction
Appointed condition puts into the energy consumption with production process, and then reduces production cost；Using the technology of the present invention to traditional ham marinated worker
Skill is improved, and prevents ham process from being addled by pathogen contamination using physical method, innocuous substance residual, is reached and is met day
The purpose of the harsh food production safety requirements of benefit, improves the competitiveness of product in market.
Brief description of the drawings
Fig. 1 is the ham low-salt preserving method flow chart of use artificial lighting provided in an embodiment of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
As shown in figure 1, the ham low-salt preserving method of use artificial lighting provided in an embodiment of the present invention includes following step
Suddenly：
S101：Fresh pig back leg is selected, woollen only weighs general 7kg/ bars -10kg/ bars, classifies according to weight, use 1mW/cm2-
10mW/cm2Ultraviolet irradiate -60 seconds 10 seconds, be then placed into dripping on the shelf of watery blood drip watery blood 5 hours -10 small
When, while with 1 μ W/cm2-50μW/cm2Ultraviolet irradiation；
S102：Hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal and is existed
Sarolemma and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, make be in
Leaf of bamboo shape；
S103：By the fresh leg 1mW/cm through mowing2-10mW/cm2Ultraviolet irradiate -60 seconds 10 seconds；
S104：Upper salt：Salt consumption is the 1.5%-2% of fresh leg weight on first time, and curing salt is without nitrite
Salt is crystallized, by the leg of pork of upper complete salt, 1mW/cm is used2-10mW/cm2Ultraviolet irradiate -60 seconds 10 seconds, be positioned over shelf
On, move to and pickle storehouse, with 1-50 μ W/cm2Ultraviolet each irradiation -60 minutes 10 minutes sooner or later daily；
S105：Salt is after -3 days 2 days on first time, and the renewal of salt is carried out to the leg that salts down, removes the salt of residual, then adds new salt,
Current salt dosage is the 2%-2.5% of fresh leg weight, and curing salt is the crystallization salt without nitrite, at bone position
Salt amount in exacerbation；
S106：By the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet irradiate -60 seconds 10 seconds, be placed in the
Two-stage pickles storehouse, while with 1-50 μ W/cm2Ultraviolet each irradiation -60 minutes 10 minutes sooner or later daily；
S107：After one week, the renewal of salt is carried out to the leg that salts down, the salt of residual is removed, then adds new salt, current amount is fresh leg
The 1.5%-2% of weight.Salt amount is increased in fat thickness and bone position；
S108：By the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet irradiate -60 seconds 10 seconds, then put
Storehouse is pickled in the phase III, while with 1-50 μ W/cm2Ultraviolet each irradiation -60 minutes 10 minutes sooner or later daily；
S109：The salinity for the leg remained on surface that salts down is rinsed out, and the leg that salts down is organized into traditional " leaf of bamboo " type；
S110：The pickled leg of pork of salt is dried 1 week with line tying its tibia sites hanging：Daily daytime is dried in the air with natural sunlight
Shine, with 10 μ W/cm after Exposure to Sunlight2-50μW/cm2Ultraviolet irradiate -60 minutes 10 minutes.Or not Exposure to Sunlight, indoors manually
Lighting simulation sunshine is irradiated with 1000Lux/h in the periodically variable artificial lighting of 2000Lux-12000Lux scopes, artificial light
10 μ W/cm of middle addition2Ultraviolet light；
S111：Fermented in 20 DEG C~25 DEG C of fermentation storehouse 10 weeks -15 weeks, with 1-50 μ W/cm2Ultraviolet irradiate daily
- 60 minutes 10 minutes；
S112：In relative humidity 80%~85%, temperature is progress after-ripening in 30 DEG C~35 DEG C of fermentation storehouse and ageing 2
Months -3 months, in preceding January with 1-50 μ W/cm2Ultraviolet irradiate -60 minutes 10 minutes every other day, use 1-50 μ W/cm weekly later2
Ultraviolet irradiate -60 minutes 10 minutes.
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
The ham low-salt preserving method for the use artificial lighting that the embodiment of the present invention 1 is provided comprises the following steps：
(1) sorting：The pig back leg that thin skin pin is thin, the leg heart is plentiful, serum mao is net, meat is fresh is selected, fresh leg weight is general to exist
7-10kg/ bars, classify according to weight, use 1-10mW/cm2Ultraviolet every fresh leg is irradiated -60 seconds 10 seconds, then place
It is cool 7-9 hours on the shelf of watery blood in that can drip, while with 50 μ W/cm2Ultraviolet irradiation.Curing salt selective freezing salt,
Without nitrite.
(2) hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate.
(3) by through the good fresh leg of mowing with special ultraviolet radiation device with 1-10mW/cm2The ultraviolet irradiation 10 of intensity
- 60 seconds seconds.
(4) salt on first time：Last layer salt is thinly spread on flesh noodles, salt dosage is the 1.5% of fresh leg weight, by upper complete salt
The leg of pork with special ultraviolet radiation device with 1-10mW/cm2The ultraviolet of intensity irradiates 10-60 seconds, then fitly stacks
12-14 layers, when it is cold can heap obtain higher.Two layers of interval is with bamboo chip, the upper weight of the superiors' pressure, to discharge moisture and extravasated blood.Together
When with 1-50 μ W/cm2Ultraviolet each irradiation stacking -60 minutes 10 minutes sooner or later daily.Storehouse temperature is pickled in 2-10 DEG C of scope,
Humidity is in 75%~90% scope.
(5) on first time after 2-3 days of salt, progress is turned over folded and carries out second of upper salt, per leg on salt amount be fresh leg weight
2.5%.Squeeze and remove after extravasated blood, upper complete salt with special ultraviolet radiation device with 1-10mW/cm again before upper salt2The ultraviolet of intensity shines
Penetrate -60 seconds 10 seconds, then neatly stack leg.Surface of ham muscle most thick three three writing paper heads point and exposed bone etc.
Place, aggravates to apply to rub with the hands repeatedly at salt amount, belt leather and smears.
(6) a leg was turned over every 3 days after second of upper salt.Special ultraviolet radiation device is turned over during leg with 1-10mW/cm2Intensity
Ultraviolet irradiate 10-60 seconds, then with 1-50 μ W/cm2Ultraviolet each irradiation -60 minutes 10 minutes sooner or later daily.Salt down
Storehouse temperature processed is at 2-10 DEG C, and relative humidity is 70%~80%.
(7) after second upper salt 6~9 days salt gradually dissolve in ooze after carry out the 3rd upper salt, per leg on salt amount be fresh leg weight
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(8) leg was turned over every 3 days after the leg of pork of upper supersalt to be placed in the storehouse of pickling of phase III, upper salt, is used when turning over leg
Special ultraviolet radiation device is with 1-10mW/cm2The ultraviolet of intensity irradiates every leg -60 seconds 10 seconds, then with 1-50 μ W/cm2
Ultraviolet each irradiation -60 minutes 10 minutes sooner or later daily.Pickling for phase III stacks 7-8 days after upper salt, and temperature is in 2-15
DEG C, relative humidity is 70%~80%.
(9) how many and the soft or hard degree of leg matter decides whether double salt according to the unnecessary salt that three writing paper heads are checked when turning over leg, double salt is
The 0.5-1% of fresh leg weight.Stacked 7 days after each double salt, using identical illumination measure.
(10) wash cool：After last time double salt is pickled, with cold water, by flesh noodles, full leg soaks 6-9 hours down, soaks
Leg is scrubbed with clear water rinse well after, dry and air-dry about 8 hours, while with 10 μ W/cm2Ultraviolet irradiation.
(11) shaping：Two hands exert oneself to extrude from the both sides of leg toward leg center portion, make the leg heart full into olive-shaped；Or with wooden stick and
School bone stool makes shank honest neat, untill paint ankle is without wrinkle；The pickling to flutter on pin of phase III is processed into after sickle shaped, uses 1-
10mW/cm2Ultraviolet irradiate 10-60 seconds, then carry out natural sunlight drying, treat leg skin be in yellow or faint yellow, inside and outside heavily fortified point
Real, epidermis is glossy, and subcutaneous fat is pure white, muscle purple.Continuous 2-3 days of shaping, the leg that will salt down is organized into leaf of bamboo shape.
(12) the pickled leg of pork of salt is dried 1 week with line tying its tibia sites hanging：Daily daytime is dried in the air with natural sunlight
Shine, 1-50 μ W/cm are used after Exposure to Sunlight2Ultraviolet irradiate -60 minutes 10 minutes.
(13) it is 70%~80% to be placed in relative humidity, and temperature is progress fermentation 10-15 week in 20~25 DEG C of fermentation storehouse.
With 1-50 μ W/cm2Ultraviolet daily irradiation -60 minutes 10 minutes.
(14) in relative humidity 80~85%, temperature is progress after-ripening in 30~35 DEG C of fermentation storehouse and is aged 2-3 months.
In preceding January with 1-50 μ W/cm2Ultraviolet irradiate every other day -60 minutes 10 minutes, later weekly with 1 μ W/cm2Ultraviolet irradiation
- 60 minutes 10 minutes.
Index is as follows after testing for the finished product ham that the present embodiment 1 is produced
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, fatty tangent plane white
Or blush, it is glossy.
II. structural state：Muscle densification is solid, and tangent plane is smooth, dry and comfortable.
III. fragrance：With the distinctive fresh fragrance of ham, label cubing has " three label are fragrant " ratio 55%, and two label are fragrant, a label nothing
Peculiar smell 25%.
IV. flavour：It is moderately salted, tasty mouthfeel, long times of aftertaste.
2nd, physical and chemical index：
Free aminoacid content (sampling of biceps muscle of thigh centre)：24.10mg/g；
Peroxide value：Less than 0.016g/100g；
Trimethylamine-nitrogen：Less than 0.12mg/100g；
Nitrite：Less than 0.19mg/kg；
Salt (in terms of lean meat NaCI)：6.7%；
Moisture content (in terms of lean meat)：41%.
Embodiment 2
The ham low-salt preserving method for the use artificial lighting that the embodiment of the present invention 1 is provided comprises the following steps：
(1) sorting：The pig back leg that thin skin pin is thin, the leg heart is plentiful, serum mao is net, meat is fresh is selected, fresh leg weight is general to exist
7-10kg/ bars, classify according to weight, use 1-10mW/cm2Ultraviolet every fresh leg is irradiated 10-60 seconds, be then placed into
Can drip it is cool 7-9 hours on the shelf of watery blood, while with 50 μ W/cm2Ultraviolet irradiation.Curing salt selective freezing salt, does not add
Plus nitrite.
(2) hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate.
(3) by through the good fresh leg of mowing with special ultraviolet radiation device with 1-10mW/cm2The ultraviolet irradiation 10- of intensity
60 seconds.
(4) salt on first time：Last layer salt is thinly spread on flesh noodles, salt dosage is the 1.5% of fresh leg weight, by upper complete salt
The leg of pork with special ultraviolet radiation device with 1-10mW/cm2The ultraviolet of intensity irradiates 10-60 seconds, then fitly stacks
12-14 layers, when it is cold can heap obtain higher.Two layers of interval is with bamboo chip, the upper weight of the superiors' pressure, to discharge moisture and extravasated blood.Together
When with 1-50 μ W/cm2Ultraviolet each irradiation stacking -60 minutes 10 minutes sooner or later daily.Storehouse temperature is pickled in 2-10 DEG C of scope,
Humidity is in 75%~90% scope.
(5) on first time after 2-3 days of salt, progress is turned over folded and carries out second of upper salt, per leg on salt amount be fresh leg weight
2.5%.Squeeze and remove after extravasated blood, upper complete salt with special ultraviolet radiation device with 1-10mW/cm again before upper salt2The ultraviolet of intensity shines
Penetrate -60 minutes 10 minutes, then neatly stack leg.Surface of ham muscle most thick three three writing paper heads point and exposed bone etc.
Place, aggravates to apply to rub with the hands repeatedly at salt amount, belt leather and smears.
(6) a leg was turned over every 3 days after second of upper salt.Special ultraviolet radiation device is turned over during leg with 1-10mW/cm2Intensity
Ultraviolet irradiate 10-60 seconds, then with 1-50 μ W/cm2Ultraviolet each irradiation sooner or later daily stack 10 minutes -60 points
Clock.Storehouse temperature is pickled at 2-10 DEG C, relative humidity is 70%~80%.
(7) after second upper salt 6~9 days salt gradually dissolve in ooze after carry out the 3rd upper salt, per leg on salt amount be fresh leg weight
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(8) leg was turned over every 3 days after the leg of pork of upper supersalt to be placed in the storehouse of pickling of phase III, upper salt, is used when turning over leg
Special ultraviolet radiation device is with 1-10mW/cm2The ultraviolet of intensity irradiates every leg 10-60 seconds, then with 1-50 μ W/cm2's
Each irradiation is stacked -60 minutes 10 minutes ultraviolet sooner or later daily.Pickling for phase III stacks 7-8 days after upper salt, and temperature is in 2-
15 DEG C, relative humidity is 70%~80%.
(9) how many and the soft or hard degree of leg matter decides whether double salt according to the unnecessary salt that three writing paper heads are checked when turning over leg, double salt is
The 0.5-1% of fresh leg weight.Stacked 7 days after each double salt, using identical illumination measure.
(10) wash cool：After last time double salt is pickled, with cold water, by flesh noodles, full leg soaks 6-9 hours down, soaks
Leg is scrubbed with clear water rinse well after, dry and air-dry about 8 hours, while with 10 μ W/cm2Ultraviolet irradiation.
(11) shaping：Two hands exert oneself to extrude from the both sides of leg toward leg center portion, make the leg heart full into olive-shaped；Or with wooden stick and
School bone stool makes shank honest neat, untill paint ankle is without wrinkle；The pickling to flutter on pin of phase III is processed into sickle shaped, Ran Houyong
1-10mW/cm2Ultraviolet irradiate 10-60 seconds.Continuous 2-3 days of shaping, the leg that will salt down is organized into leaf of bamboo shape.
(12) the pickled leg of pork of salt is dried 1 week with line tying its tibia sites hanging：Manually lighting simulation indoors
Sunshine：First stage, first 3 days, relative humidity was 50%~60%, temperature in 2~15 DEG C of scopes, while simulating sun shine with
1000Lux/h is in 2000-12000Lux scope cyclically-varying intensities of illumination；Second stage, latter 4 days, relative humidity was brought up to
70%~90%, temperature is in 15~25 DEG C of scopes, while simulating sun was shone with 1000Lux/h in the 2000-12000Lux scope cycles
Property variation illumination intensity.10 μ W/cm are added in the artificial light that simulating sun shines2Ultraviolet light.
(13) it is 70%~80% to be placed in relative humidity, and temperature is progress fermentation 10-15 week in 20~25 DEG C of fermentation storehouse.
With 1-50 μ W/cm2Ultraviolet daily irradiation -60 minutes 10 minutes.
(14) in relative humidity 80~85%, temperature is progress after-ripening in 30~35 DEG C of fermentation storehouse and is aged 2-3 months.
In preceding January with 1-50 μ W/cm2Ultraviolet irradiate -60 minutes 10 minutes every other day, use 1-50 μ W/cm weekly later2Ultraviolet
Irradiation -60 minutes 10 minutes.
Index is as follows after testing for the finished product ham that the present embodiment 2 is produced
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, fatty tangent plane white
Or blush, it is glossy.
II. structural state：Muscle densification is solid, and tangent plane is smooth, dry and comfortable.
III. fragrance：With the distinctive fresh fragrance of ham, label cubing has " three label are fragrant " ratio 51%, and two label are fragrant, a label nothing
Peculiar smell 23%.
IV. flavour：It is moderately salted, tasty mouthfeel, long times of aftertaste.
2nd, physical and chemical index：
Free aminoacid content (sampling of biceps muscle of thigh centre)：22.70mg/g；
Peroxide value：Less than 0.011g/100g；
Trimethylamine-nitrogen：Less than 0.08mg/100g；
Nitrite：Less than 0.18mg/kg；
Salt (in terms of lean meat NaCI)：6.5%；
Moisture content (in terms of lean meat)：43%.
Comparing embodiment 1
To embody advantage of the embodiment of the present invention, this comparing embodiment is implemented by typical existing modern technologies, specific making side
Method comprises the following steps：
(1) sorting：The pig back leg that thin skin pin is thin, the leg heart is plentiful, serum mao is net, meat is fresh is selected, fresh leg weight is general to exist
7-10kg/ bars, classify according to weight, are positioned over to drip and are cooled on the shelf of watery blood 10-12 hours, and temperature control is at 2~5 DEG C.
Curing salt selective freezing salt, without nitrite.
(2) hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate.
(3) salt on first time：Last layer salt is thinly spread on flesh noodles, consumption is the 2% of fresh leg weight, by the pig of upper complete salt
Leg fitly stacks 12-14 layers, can be stacked in drum, when it is cold can heap obtain higher.Used with bamboo chip, the superiors at two layers of interval
Gunnysack presses upper weight after covering, to discharge moisture and extravasated blood.Temperature is changed repeatedly in 2-5 DEG C of scope with 2 DEG C/2h, and humidity exists
75%~90%.
(4) on first time after 2-3 days of salt, progress turns over leg and carries out second of upper salt, per leg on salt amount be fresh leg weight
3%.Squeezed again before upper salt and remove extravasated blood, upper complete salt neatly stacks leg.Surface of ham muscle most thick three three writing paper heads point and
Exposed bone etc., aggravates to apply to rub with the hands repeatedly at salt amount, belt leather and smears.A leg was turned over every 3 days after second of upper salt.Pickle storehouse temperature
At 2-7 DEG C, changed with 2 DEG C/2h hold periods, relative humidity is 70%~80%.
(5) after second upper salt 6~9 days salt gradually dissolve in ooze after carry out the 3rd upper salt, per leg on salt amount be fresh leg weight
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(6) leg was turned over every 3 days after the leg of pork of upper supersalt to be placed in the storehouse of pickling of phase III, upper salt, Ku Wen is pickled
Degree is still changed 7-8 days at 2-10 DEG C with 2 DEG C/2h hold periods, and relative humidity is 70%~80%.
(7) wash cool：With cold water, by flesh noodles, full leg soaks 6-9 hours down, after the leg soaked is washed with clear water, dries in the air
Shine and air-dry about 8 hours.
(8) shaping：Two hands exert oneself to extrude from the both sides of leg toward leg center portion, make the leg heart full into olive-shaped；Or with wooden stick and
School bone stool makes shank honest neat, untill paint ankle is without wrinkle.
(9) by the pickled leg of pork of salt, with line tying, its tibia sites is hung 1 week：First stage, first 3 days, relative humidity was
50%~60%, temperature is with 2 DEG C/2h in 2~15 DEG C of scope cyclically-varyings；Second stage, latter 4 days, relative humidity was brought up to
70%~90%, temperature is with 2 DEG C/2h in 5~15 DEG C of scope cyclically-varyings.
(10) it is 70%~80% to be placed in relative humidity, and temperature is progress fermentation 10-15 week in 20~25 DEG C of fermentation storehouse.
(11) in relative humidity 80~85%, temperature is progress after-ripening in 30~35 DEG C of fermentation storehouse and is aged 2-3 months.
Index is as follows after testing for the finished product ham that this comparing embodiment 1 is produced：
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, and fatty tangent plane is white,
It is glossy.
II. structural state：Muscle is fine and close softer, and tangent plane is smooth, have damp.
III. fragrance：Fresh fragrance is thin with certain water fishy smell, and label inspection is without " three label are fragrant " and " two label are fragrant ".
IV. flavour：Moderately salted, mouthfeel is more delicious, and aftertaste owes long.
2nd, physical and chemical index：
Free aminoacid content (sampling of biceps muscle of thigh centre)：12.30mg/g；
Peroxide value：Less than 0.010g/100g；
Trimethylamine-nitrogen：Less than 0.10mg/100g；
Nitrite：Less than 0.24mg/kg；
Salt (in terms of lean meat NaCI)：6.7%；
Moisture content (in terms of lean meat)：48%.
Comparing embodiment 2
To embody advantage of the present invention, traditionally typical technology realizes the present embodiment 2, production method of ham including with
Lower step：
(1) sorting：The pig back leg that thin skin pin is thin, the leg heart is plentiful, serum mao is net, meat is fresh is selected, fresh leg weight is general to exist
7-10kg/ bars, classify according to weight, are positioned over to drip and are cooled on the shelf of watery blood 10-12 hours, temperature selection winter season.
Curing salt selective freezing salt, adds 2-3% nitrite.
(2) hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate.
(3) salt on first time：Last layer salt is thinly spread on flesh noodles, consumption is the 2-3% of fresh leg weight, by upper complete salt
The leg of pork fitly stacks 12-14 layers, can be stacked in drum, when it is cold can heap obtain higher.Two layers of interval is with bamboo chip, the superiors
Upper weight is pressed after being covered with gunnysack, to discharge moisture and extravasated blood.Temperature and humidity pickles factory building natural environment with winter, and the rainy day closes
Window, fine day windowing.
(4) on first time after 2-3 days of salt, progress turns over leg and carries out second of upper salt, per leg on salt amount be fresh leg weight
3%.Squeezed again before upper salt and remove extravasated blood, upper complete salt neatly stacks leg.Surface of ham muscle most thick three three writing paper heads point and
Exposed bone etc., aggravates to apply to rub with the hands repeatedly at salt amount, belt leather and smears.A leg was turned over every 3 days after second of upper salt.Pickle storehouse temperature
Factory building natural environment is pickled with winter with humidity, the rainy day closes window, fine day windowing.
(5) after second upper salt 6~9 days salt gradually dissolve in ooze after carry out the 3rd upper salt, per leg on salt amount be fresh leg weight
2-3%, at fat thickness and undisguised head aggravate salt dosage.
(6) leg was turned over every 3 days after the leg of pork of upper supersalt to be placed in the storehouse of pickling of phase III, upper salt.
(7) how many and the soft or hard degree of leg matter carries out double salt according to the unnecessary salt that three writing paper heads are checked when turning over leg, double salt amount is fresh
The 1-2% of leg weight.Stacking 7 days after general double salt 3-4 time, each double salt.
(8) wash cool：After last time double salt is pickled, with cold water, by flesh noodles, full leg soaks 6-9 hours down, the leg soaked
After being washed with clear water, dry and air-dry about 8 hours.
(9) shaping：Two hands exert oneself to extrude from the both sides of leg toward leg center portion, make the leg heart full into olive-shaped；Or with wooden stick and
School bone stool makes shank honest neat, and continuous 2-3 days of shaping, the leg that will salt down is organized into leaf of bamboo shape, and pin is flutterred and is processed into sickle shaped, paint
Untill ankle is without wrinkle.
(10) the pickled leg of pork of salt is dried with line tying its tibia sites hanging, outdoor drying is carried out with natural sunlight,
General when weather is fine to dry one week, chance is overcast and rainy to need extension.It is in yellow or faint yellow to treat leg skin, and inside and outside solid, epidermis is glossy, skin
Lower fat is pure white, muscle purple.
(11) it is 70%~80% to be placed in relative humidity, and temperature is progress fermentation 10-15 week in 20~25 DEG C of fermentation storehouse.
(12) in relative humidity 80~85%, temperature is progress after-ripening in 30~35 DEG C of fermentation storehouse and is aged 2-3 months.
Index is as follows after testing for the finished product ham that this comparing embodiment 2 is produced：
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, fatty tangent plane white
Or blush, it is glossy.
II. structural state：Muscle densification is solid, and tangent plane is smooth, dry and comfortable.
III. fragrance：With the distinctive fresh fragrance of ham, label cubing has " three label are fragrant " ratio 55%, and two label are fragrant, a label nothing
Peculiar smell 20%.
IV. flavour：Mouthfeel is too salty, and flavour is delicious, long times of aftertaste.
2nd, physical and chemical index：
Free aminoacid content (sampling of biceps muscle of thigh centre)：(23.30±0.39mg/g)
Peroxide value：Less than 0.27g/100g；
Trimethylamine-nitrogen：Less than 1.8mg/100g；
Nitrite：Less than 21.0mg/kg；
Salt (in terms of lean meat NaCI)：11.7%；
Moisture content (in terms of lean meat)：41%.
By embodiment 1,2 and comparing embodiment 1 and comparing embodiment 2, (embodiment 1,2 is according to the technology of the present invention ultraviolet lighting
Low-salt pickled technique makes ham, and comparing embodiment 1 makes according to existing modern crafts enclosed environment artificially controlling temperature humidity control technique
Ham, comparing embodiment 2 traditionally makes ham under natural open environment) finished product ham Testing index be compared
It can be found that the embodiment 1 made according to the technology of the present invention, the free aminoacid content of 2 hams, " three label are fragrant " ratio two refer to
Mark is close with the finished product ham that traditionally comparing embodiment 2 makes, and illustrates, the embodiment made according to the technology of the present invention
1st, 2 hams remain the local flavor of traditional ham.And the finished product ham of comparing embodiment 1 made according to existing modern crafts is free
Amino acid content is significantly lower than the finished product ham of comparing embodiment 2 traditionally made, also, " three label are fragrant " ratio is
Zero, illustrate, the ham of comparing embodiment 1 made according to existing modern crafts is difficult to the local flavor for remaining traditional ham.Free ammonia
Containing substantial amounts of in fresh material in base acid, its content is more, and the mouthfeel flavour of ham is more delicious.Illustrate the technology of the present invention and tradition
The flavour of ham prepared by technique is better than modern crafts.
There is the Testing index of above example and comparing embodiment visible, the He of embodiment 1 made according to the technology of the present invention
The salt (NaCI) of the finished product ham of embodiment 2 is moderately salted less than 7%, suitable with the comparing embodiment 1 of modern crafts.Say
It is bright realized by the technology of the present invention it is low-salt pickled.
Peroxide value, trimethylamine nitrogen, nitrite are three important sanitary safety indexes of cure foods.Peroxide value table
Show a kind of index of the oxidized degree such as grease and aliphatic acid, for illustrating whether sample goes bad because being oxidized, GB/T
19088-2008《Geography symbol product Jinhua ham》Regulation is superfine and one-level ham peroxide value must not be higher than 0.25g/100g.
The reflection of trimethylamine nitrogen content be biogenic amine in meat products total amount, the generation of biogenic amine mainly due to enzyme and bacterium effect,
Protein in meat, fat and carbohydrate decompose change and putrid and deteriorated.Edible a large amount of meat products containing biogenic amine can cause human body
Directly it is poisoned, while the biogenic amine of high concentration also implies its meat microbial contamination, low quality.The national standard of one-level ham
It is required that the content of trimethylamine nitrogen is less than 2.5mg/100g, the national standard of superfine ham requires that the content of trimethylamine nitrogen is less than
1.3mg/100g.Nitrite is to allow the food additives of addition, except being acted on color development, also bacteriostasis.Addition
Nitrite can suppress meat poisoning bacillus, and make meat products that cerise is presented.But the addition of nitrite can be in product
Middle residual, eats excessive nitrite to human health.Nitrite can make the low iron of normal oxygen carrying in blood blood red
Protein oxidation loses oxygen carrying capacity and causes histanoxia into ferrihemoglobin.Moreover, nitrite is in human body
Inside and outside to act on forming nitrosamines with secondary amine class, it is carcinogenic, teratogenesis, mutagenic thing when doses are reached in human body
Matter, can seriously endanger health.China's food additives provide the use in Nitrite in Meat Products using sanitary standard
Amount must not exceed 0.15g/kg.Final residue in meat products must not exceed 50mg/kg.GB/T 19088-2008《It is geographical
Famous special product Jinhua ham》Superfine and one-level ham nitrite the final residue of regulation must not exceed 20mg/kg.According to
The peroxide value of ham that the technology of the present invention makes, trimethylamine nitrogen, three indexs of nitrite with according to existing modern crafts system
The finished product ham of work is close, hence it is evident that less than the finished product ham traditionally made.With the enhancing of people's health consciousness, meeting
It is required that the content of peroxide value, trimethylamine nitrogen, nitrite in ham is more low better.By the inspection of embodiment and comparing embodiment
Survey index is visible, and traditional handicraft is difficult to meet food sanitation safe requirement, and the embodiment of the technology of the present invention is much better than traditional work
Skill, it is suitable with modern crafts, better than the requirement of food sanitation safe standard.
In summary described, compared with prior art, the present invention has the advantage that：
1. the present invention had both solved the problem that traditional handicraft ham salt content is high, be unsatisfactory for food production safety requirements, again
The problem that modern crafts ham lacks traditional properties is solved, the purpose that low-salt pickled ham retains traditional properties is realized：
Because the traditional processing technology of ham is that production process is completed in open natural environment, easy bacteria infection,
Therefore need increasing curing salt amount to be addled to suppress pathogen growth, cause finished product ham salt content high, less adapt to modern
The taste of people, causes the market share to be constantly used " Western ham " that low-salt pickled technique pickled and is tied up.In addition, traditional
Ham processing technology be contaminated to prevent or reduce leg material, the expelling parasite fly eradication measure taken, easy residual harmful substance is difficult
To meet food production safety requirements.In order to solve ham traditional processing technology problems faced, domestic ham manufacturing enterprise is confused
Confused Introduced From Abroad equipment and technology, undergo technological transformation.Ham manufacture craft under traditional open natural environment is changed over
The modern Processing of Pasteurized Ham manufacture craft of closed artificial control humiture, modern ham manufacture craft relies on low temperature and suppresses bacterium life
It is long, prevent worm fly from polluting by enclosed environment isolation natural environment, food production safety requirements can be met.But, rely on low
The ham of the modern crafts production of the antibacterial measure of temperature, due to lacking the hot fermentation and after-ripening program of traditional handicraft, fresh perfume is thin,
Local flavor is not as good as traditional ham.
The technology of the present invention utilizes the sterilization and bacteriostasis effect of ultraviolet, using artificial ultraviolet light technology, by physics
Method is sterilized and antibacterial, it is to avoid the problem of traditional handicraft high salt and poisonous substance are remained, also solve modern crafts lack illumination and
Fresh perfume is thin, the problem of local flavor is not as good as traditional ham.Realize low-salt pickled and keep traditional properties and meet food production peace
The purpose required entirely.
2. invention enhances domestic ham and the competitiveness of west ham commercially
" the West fire that the market share for the ham processed by traditional handicraft is constantly produced by the low-salt pickled technique in west
Leg " is tied up, and reason is, by conventionally produced finished product ham salt content height, less to adapt to the taste of modern.This hair
Bright technology utilizes the sterilization and bacteriostasis effect of ultraviolet, using artificial ultraviolet light technology, sterilizes and presses down by physical method
Bacterium, realizes low-salt pickled and keeps traditional properties, and meet food production safety requirements., shortage thin compared to fresh perfume is passed
The ham of the system low-salt pickled technique productions in local flavor west has obvious market competition advantage, therefore the technology of the present invention enhances state
Produce ham and the competitiveness of west ham commercially.
3. the requirement present invention reduces low-salt pickled technique to environment, alleviates the pressure of manufacturing enterprise's equipment investment,
The energy consumption of production process is also reduced simultaneously.
The present invention utilizes the sterilization and bacteriostasis effect of ultraviolet, using artificial ultraviolet light technology, by physical method
Sterilize and antibacterial, realize low-salt pickled and keep traditional properties, and meet food production safety requirements.The technology of the present invention can
To be completed in naturally open traditional ham workshop, without as west low-temperature salting technology or domestic reference west technology
Modern processing carries out strict Temperature and Humidity Control using sealing freezer like that.Existing low-salt pickled technique is reduced to production
The rigors of environmental condition, eliminate the equipment investment of sealing freezer and strict temperature and humidity control.Alleviate manufacturing enterprise's equipment
The pressure of input, while it is to realize the energy consumption of temperature and humidity control to also reduce production process, and then reduces production cost.
4. the present invention prevents ham process is corroded by germ from addling using physical method, innocuous substance residual, easily
Meet food production safety requirements.
Mostly in extensive workshop-based workshop, operation and natural conditions are fermented into traditional dry-cured ham by hand
Ripe, the chance of microorganism pollution is a lot.Being had by the dipleg of courses of infection during fermenting-ripening can toxigenic micro- life
Thing grows, it is likely that can remain its toxin in the product, cause traditional handicraft to be difficult to meet food production safety requirements.In addition,
Traditional ham processing technology is contaminated to prevent or reduce leg material, the expelling parasite fly eradication measure taken, easy residual harmful thing
Matter, it is difficult to meet food production safety requirements.
The technology of the present invention uses artificial ultraviolet light technology, using the sterilization and bacteriostasis effect of ultraviolet, is killed with physics
Bacterium bacteriostasis method substitutes the traditional antibacterial measure of chemical sterilization, it is to avoid the noxious material residual of traditional handicraft, easily adds ham
Work process meets food production safety requirements.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (6)
1. a kind of ham low-salt preserving method of use artificial lighting, it is characterised in that the ham of the use artificial lighting is low
Salt method for salting kills germ using artificial lighting and suppresses pathogen growth technology, realizes low-salt pickled and ham is had tradition
Local flavor；The leg material pickled in ham manufacturing process using artificial ultraviolet light, pickles total salt dosage less than fresh leg weight
7%；In fresh leg curing process, using radiation intensity in 1 μ W/cm2-10mW/cm2The artificial ultraviolet light of scope is salted down
The fresh leg of system；Fresh leg is after pickling soaking and washing, into when drying process, using radiation intensity in 10 μ W/cm2-50μW/cm2Model
Leg material of the artificial ultraviolet light enclosed through drying；In fermentation and after-ripening stage, using radiation intensity in 1 μ W/cm2-50μW/cm2
The artificial ultraviolet light of scope.
2. as claimed in claim 1 using the ham low-salt preserving method of artificial lighting, it is characterised in that described using artificial
The ham low-salt preserving method of light filling comprises the following steps：
Step one, fresh pig back leg is selected, 1mW/cm is used2-10mW/cm2Ultraviolet irradiate -60 seconds 5 seconds, be then placed into
It can drip and watery blood -10 hours 5 hours is dripped on the shelf of watery blood, while with 1 μ W/cm2-50μW/cm2Ultraviolet irradiation；
Step 2, mowing is carried out by hair leg：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate；
Step 3, by the fresh leg 1mW/cm through mowing2-10mW/cm2Ultraviolet irradiate -3 minutes 10 seconds；
Step 4, upper salt：Salt consumption is the 1.5%-2% of fresh leg weight on first time, and curing salt is the knot without nitrite
Brilliant salt, by the leg of pork of upper complete salt, uses 10mW/cm2Ultraviolet irradiate -30 seconds 5 seconds, be positioned on shelf, move to and salt down
Storehouse processed；
Step 5, salt carries out the renewal of salt to the leg that salts down after -3 days 2 days on first time, removes the salt of residual, then adds new salt, uses
Salt amount is the 2%-2.5% of fresh leg weight, and salt is added at bone position, and curing salt is the crystallization salt without nitrite；
Step 6, by the leg of pork 10mW/cm of upper supersalt2Ultraviolet irradiate -30 seconds 5 seconds, be placed in pickling for second stage
Storehouse；
Step 7, after one week, the renewal of salt is carried out to the leg that salts down, removes the salt of residual, then adds new salt, and current amount is fresh leg weight
1.5%-2%, add salt in fat thickness and bone position, curing salt is the crystallization salt without nitrite；
Step 8, by the leg of pork 10mW/cm of upper supersalt2Ultraviolet irradiate -30 seconds 5 seconds, be subsequently placed in the phase III
Pickle storehouse；
Step 9, the salinity for the leg remained on surface that salts down is rinsed out, and the leg that salts down is organized into traditional " leaf of bamboo " type；
Step 10, the pickled leg of pork of salt is dried 1 week with line tying its tibia sites hanging；
Step 11, fermentation 10 weeks -15 is all in fermentation storehouse, and with 1 μ W/cm2-50μW/cm2Ultraviolet daily irradiation 5 points
Clock -30 minutes；
Step 12, in relative humidity 80%~85%, temperature is progress after-ripening in 30 DEG C~35 DEG C of fermentation storehouse and ageing 2
Months -3 months, in preceding January with 1 μ W/cm2-50μW/cm2Ultraviolet irradiate every other day 1 hour, later weekly with 1 μ W/cm2-50μ
W/cm2Ultraviolet irradiate 1 hour.
3. as claimed in claim 2 using the ham low-salt preserving method of artificial lighting, it is characterised in that in the step 4
Move to and pickle storehouse, with 1 μ W/cm2-50μW/cm2Ultraviolet each irradiation -30 minutes 10 minutes sooner or later daily.
4. as claimed in claim 2 using the ham low-salt preserving method of artificial lighting, it is characterised in that in the step 6
Be placed in second stage pickles storehouse, while with 1-50 μ W/cm2Ultraviolet each irradiation -60 minutes 30 minutes sooner or later daily.
5. as claimed in claim 2 using the ham low-salt preserving method of artificial lighting, it is characterised in that in the step 10
Daily daytime is dried with natural sunlight, with 10 μ W/cm after Exposure to Sunlight2-50μW/cm2Ultraviolet irradiate -30 minutes 20 minutes；Or
Not Exposure to Sunlight, manually lighting simulation sunshine is periodically variable in 2000Lux-12000Lux scopes with 1000Lux/h indoors
Artificial lighting is irradiated, and 10 μ W/cm are added in artificial light2Ultraviolet light.
6. a kind of ham prepared as described in Claims 1 to 5 any one using the ham low-salt preserving method of artificially feed.
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| CN114472443A (en) * | 2022-01-26 | 2022-05-13 | 云龙县诺邓马金桥商贸有限责任公司 | Process for producing low-salt ham under conditions of temperature control, humidity control and sealing |
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Effective date of registration: 20230104 Address after: 843006 Lishui Road, Economic and Technological Development Zone, Aksu City, Aksu Prefecture, Xinjiang Uygur Autonomous Region Patentee after: Aksu Hongsheng Animal Husbandry Co.,Ltd. Address before: 312004 No. 688, Yingbin Avenue, Jinhua, Zhejiang Patentee before: ZHEJIANG NORMAL University |