CN106974203B - A kind of ham low-salt preserving method using artificial lighting - Google Patents
A kind of ham low-salt preserving method using artificial lighting Download PDFInfo
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- CN106974203B CN106974203B CN201710285706.0A CN201710285706A CN106974203B CN 106974203 B CN106974203 B CN 106974203B CN 201710285706 A CN201710285706 A CN 201710285706A CN 106974203 B CN106974203 B CN 106974203B
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Abstract
The invention discloses a kind of ham low-salt preserving methods using artificial lighting, and using artificial lighting sterilization and antibacterial technology, realizing has the low-salt pickled of traditional properties ham；Using ultraviolet lighting technology, germ is killed using ultraviolet light and pathogen growth effect is inhibited to reduce ham salting salt dosage and realizes low-salt pickled ham purpose；Using ultraviolet lighting technology, flavored ham is promoted at the presoma effect that fermentation forms peculiar flavour substance using ultraviolet excitation fat and muscle protein breakdown；In the fresh leg that curing process uses ultraviolet light to be pickled；In fresh leg after marinated soaking and washing, into when drying process, solarization intensity of illumination and period of change are using the progress indoors artificial illumination of artificial light containing ultraviolet light when being irradiated after daylight natural drying using artificial ultraviolet light or traditionally being dried daily；Irradiate in fermentation and After-ripening using ultraviolet light in leg material, prevents pathogen contamination.
Description
Technical field
The invention belongs to meat product processing technique fields more particularly to a kind of low-salt pickled using the ham of artificial lighting
Method.
Background technique
It is a kind of traditional that dry-cured ham refers to that the back leg using pig is made by processing technologys such as marinated and fermentations
Dry marinated meat product.The dry-cured ham in China is the most famous with Jinhua ham, the Xuanwei ham of it and Yunnan, the Rugao ham in Jiangsu
And three big legs in referred to as 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 especially sunning process is to be easy infection disease in outdoor completion
Bacterium, without temperature control, the wet measure of control, when meeting higher temperature, the dipleg for having infected germ is easy to addle, and addles to reduce, can only
The salt dosage for increasing curing process, generally requires the curing salt amount of the 9-13% of fresh leg weight.There is temperature control with foreign countries, control wet arrange
It applies, is compared using the marinated ham of the manufacture craft of (2-5 DEG C) of low temperature inhibition germ, high, doubtful harmful substance that there are salt content
The problems such as residual.In order to solve ham traditional processing technology problems faced, domestic ham manufacturing enterprise introduces state's peripheral hardware one after another
Standby and technology, undergoes technological transformation.Ham manufacture craft under traditional open natural environment is changed to closed artificial control
The refrigerator ham modern manufacture craft of temperature and humidity processed, modern ham manufacture craft rely on low temperature and inhibit bacterial growth, may be implemented
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 flavor is not as good as traditional ham.
In conclusion traditional ham manufacture craft, there are curing salt amount is big, finished product salt content is high, be not suitable for modern
The problem of eating habit and taste；Modern ham manufacture craft, which exists, is not able to maintain traditional properties, it is difficult to pass on and develop biography
The problem of ham industry of uniting.
Summary of the invention
The purpose of the present invention is to provide a kind of ham low-salt preserving methods using artificial lighting, it is intended to solve traditional
The problem of for ham manufacture craft there are curing salt amount is big, finished product salt content is high, is not suitable for modern's eating habit and taste；It is existing
The ham manufacture craft in generation, which exists, is not able to maintain traditional properties, it is difficult to the problem of passing on and develop traditional ham industry.
The invention is realized in this way a kind of ham low-salt preserving method using artificial lighting, described to 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 range is pickled；Fresh leg is after marinated soaking and washing, when into sunning process,
Using radiation intensity in 10 μ W/cm2-50μW/cm2Leg material of the artificial ultraviolet light of range through drying；In fermentation and after-ripening rank
Section, using radiation intensity in 1 μ W/cm2-50μW/cm2The artificial ultraviolet light workshop of range.
Further, the ham low-salt preserving method using artificially feed the following steps are included:
Step 1 selects fresh pig back leg, uses 1mW/cm2-10mW/cm2Ultraviolet light irradiate -60 seconds 10 seconds, then put
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 light irradiation；
Hair leg is carried out mowing: first scraping off the residual hair of surface and dirt with knife, keep surface bright and clean, then repair attachment removal by step 2
Make in sarolemma and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle
In leaf of bamboo shape；
Step 3, by the fresh leg 1mW/cm through mowing2-10mW/cm2Ultraviolet light irradiate -3 minutes 10 seconds；
Step 4, upper salt: salt dosage is that the leg of pork of upper complete salt is used 1mW/ by the 1.5%-2% of fresh leg weight on first time
cm2-10mW/cm2Ultraviolet light irradiate -30 seconds 10 seconds, be placed on shelf, move to marinated library；
Step 5 on first time after salt -3 days 2 days, the update of salt is carried out to the leg that salts down, removes remaining salt, then plus newly
Salt, salt dosage are the 2%-2.5% of fresh leg weight, add salt at bone position；
Step 6, by the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet light irradiate -30 seconds 10 seconds, be placed in
The marinated library of second stage；
Step 7 carries out the update of salt to the leg that salts down after a week, removes remaining salt, then plus newly salt, current amount are fresh
The 1.5%-2% of leg weight；Add salt at fat thickness and bone position；
Step 8, by the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet light irradiate -30 seconds 10 seconds, then
It is placed in the marinated library of phase III；
Step 9, the leg salinity remained on surface that will salt down rinse out, and the leg that salts down is organized into traditional " leaf of bamboo " type；
The salt pickled leg of pork its tibia sites of line tying are hung sunning 1 week by step 10；
Step 11 is fermented 10 weeks -15 weeks in 20 DEG C~25 DEG C fermentation libraries, and with 1 μ W/cm2-50μW/cm2It is ultraviolet
Line irradiates -60 minutes 10 minutes daily；
Step 12 carries out after-ripening and old in relative humidity 80%~85%, in the fermentation library that temperature is 30 DEG C~35 DEG C
Change -3 months 2 months, in preceding January with 1 μ W/cm2-50μW/cm2Ultraviolet light irradiate -60 minutes 10 minutes every other day, later weekly
With 1 μ W/cm2-50μW/cm2Ultraviolet light irradiate -60 minutes 10 minutes.
Further, marinated library is moved in the step 4, with 1 μ W/cm2-50μW/cm2Ultraviolet light each irradiation sooner or later daily
- 60 minutes 10 minutes.
Further, it is placed in the marinated library of second stage in the step 6, while with 1-50 μ W/cm2Ultraviolet light it is daily
Sooner or later each irradiation -60 minutes 10 minutes.
Further, daily daytime is dried with natural sunlight in the step 10, at night with 10 μ W/cm after solarization2-50μW/
cm2Ultraviolet light irradiate -60 minutes 10 minutes；Or not solarization, manually lighting simulation sunshine is existed with 1000Lux/h indoors
The periodically variable artificial lighting of 2000Lux-12000Lux range is irradiated, and adds 10 μ W/cm in artificial light2Ultraviolet light；
Another object of the present invention is to provide a kind of by the ham low-salt preserving method preparation using artificially feed
Ham.
Ham low-salt preserving method provided by the invention using artificial lighting, it is low-salt pickled to solve existing low-temperature cold store
It is difficult to keep the problem of traditional properties, realizes the low-salt pickled ham technique for retaining traditional properties；Enhance domestic ham and west
Square ham competitiveness in the market；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；It prevents from ham process from being corroded by germ using physical method to addle,
Innocuous substance residual, readily conforms to food production safety requirements.The present invention solves modern crafts and pickles skill using artificial hypothermia
Art is difficult to keep traditional properties and the with high salt of traditional handicraft pickles and be difficult to meet the problem of food production safety requirements, realizes
Not only the low-salt pickled ham technique of less salt but also reservation traditional properties.Using the technology of the present invention to existing modern Processing of Pasteurized Ham marinated worker
Skill improves, and can reduce strict demand of the existing modern Processing of Pasteurized Ham pickling technology to artificial hypothermia's environmental condition, reduce
The energy consumption of appointed condition investment and production process, and then reduce production cost；Using the technology of the present invention to traditional ham marinated worker
Skill improves, and prevents ham process from being addled by pathogen contamination using physical method, and innocuous substance residual reaches and meets day
The purpose of the harsh food production safety requirements of benefit, improves the competitiveness of product in market.
Detailed description of the invention
Fig. 1 is the ham low-salt preserving method flow chart provided in an embodiment of the present invention using artificial lighting.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention 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.
Application principle of the invention is explained in detail with reference to the accompanying drawing.
As shown in Figure 1, the ham low-salt preserving method provided in an embodiment of the present invention using artificial lighting includes following step
It is rapid:
S101: selecting fresh pig back leg, and woollen only weighs general 7kg/ item -10kg/ item, classifies according to weight, use 1mW/cm2-
10mW/cm2Ultraviolet light irradiate -60 seconds 10 seconds, be then placed on the shelf that can drip watery blood that drip watery blood 5 hours -10 small
When, while with 1 μ W/cm2-50μW/cm2Ultraviolet light irradiation；
S102: hair leg is subjected to mowing: first scraping off the residual hair of surface and dirt with knife, keeps surface bright and clean, then repair attachment removal and exist
Sarolemma and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle, make be in
Leaf of bamboo shape；
S103: by the fresh leg 1mW/cm through mowing2-10mW/cm2Ultraviolet light irradiate -60 seconds 10 seconds；
S104: upper salt: salt dosage is the 1.5%-2% of fresh leg weight on first time, and curing salt is without nitrite
It crystallizes salt and the leg of pork of upper complete salt is used into 1mW/cm2-10mW/cm2Ultraviolet light irradiate -60 seconds 10 seconds, be placed in shelf
On, marinated library is moved to, with 1-50 μ W/cm2Ultraviolet light each irradiation -60 minutes 10 minutes sooner or later daily；
S105: on first time after salt -3 days 2 days, the update of salt is carried out to the leg that salts down, removes remaining salt, then plus 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 light irradiate -60 seconds 10 seconds, be placed in the
The marinated library of two-stage, while with 1-50 μ W/cm2Ultraviolet light each irradiation -60 minutes 10 minutes sooner or later daily；
S107: after a week, the update of salt is carried out to the leg that salts down, removes remaining salt, then plus newly salt, current amount are fresh leg
The 1.5%-2% of weight.Upper salt amount is increased at fat thickness and bone position；
S108: by the leg of pork 1mW/cm of upper supersalt2-10mW/cm2Ultraviolet light irradiate -60 seconds 10 seconds, then set
In the marinated library of phase III, while with 1-50 μ W/cm2Ultraviolet light each irradiation -60 minutes 10 minutes sooner or later daily；
S109: the leg salinity remained on surface that will salt down rinses out, and the leg that salts down is organized into traditional " leaf of bamboo " type；
S110: the pickled leg of pork of salt is hung sunning 1 week with its tibia sites of line tying: daily daytime is dried in the air with natural sunlight
It shines, with 10 μ W/cm after solarization2-50μW/cm2Ultraviolet light irradiate -60 minutes 10 minutes.Or not solarization, indoors manually
Lighting simulation sunshine is with 1000Lux/h in the periodically variable artificial lighting irradiation of 2000Lux-12000Lux range, artificial light
10 μ W/cm of middle addition2Ultraviolet light；
S111: it ferments in 20 DEG C~25 DEG C of fermentation library 10 weeks -15 weeks, with 1-50 μ W/cm2Ultraviolet light irradiate daily
- 60 minutes 10 minutes；
S112: after-ripening and ageing 2 are carried out in relative humidity 80%~85%, the fermentation library that temperature is 30 DEG C~35 DEG C
Months -3 months, in preceding January with 1-50 μ W/cm2Ultraviolet light irradiate -60 minutes 10 minutes every other day, use 1-50 μ W/cm weekly later2
Ultraviolet light irradiate -60 minutes 10 minutes.
Application principle of the invention is further described combined with specific embodiments below.
Embodiment 1:
The embodiment of the present invention 1 provide the ham low-salt preserving method using artificial lighting the following steps are included:
(1) sorting: selecting the pig back leg that thin skin foot is thin, the leg heart is plentiful, serum hair is net, meat is fresh, and fresh leg weight generally exists
7-10kg/ item, classifies according to weight, uses 1-10mW/cm2Ultraviolet light every fresh leg is irradiated -60 seconds 10 seconds, then place
In 7-9 hours cool on the shelf that can drip watery blood, while with 50 μ W/cm2Ultraviolet light irradiation.Curing salt selective freezing salt,
Do not add nitrite.
(2) hair leg is subjected to mowing: first scrapes off the residual hair of surface and dirt with knife, keeps surface bright and clean, then repair attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle make in bamboo
It is lobate.
(3) by through the good fresh leg of mowing with dedicated ultraviolet radiation device with 1-10mW/cm2The ultraviolet light irradiation 10 of intensity
- 60 seconds seconds.
(4) salt on first time: one layer of salt is thinly sprinkled on flesh noodles, salt dosage is the 1.5% of fresh leg weight, by upper complete salt
The leg of pork with dedicated ultraviolet radiation device with 1-10mW/cm2The ultraviolet light of intensity irradiates 10-60 seconds, then fitly stacks
12-14 layers, when it is cold can heap obtain it is higher.Two layers of interval is with bamboo chip, and top layer presses upper weight, moisture and extravasated blood is discharged.Together
When with 1-50 μ W/cm2Ultraviolet light each irradiation stacking -60 minutes 10 minutes sooner or later daily.Marinated library temperature in 2-10 DEG C of range,
Humidity is in 75%~90% range.
(5) it on first time after 2-3 days of salt, carries out turning over folded and carries out second of upper salt, salt amount is fresh leg weight on every leg
2.5%.It is squeezed again before upper salt and removes extravasated blood, with dedicated ultraviolet radiation device with 1-10mW/cm after upper complete salt2The ultraviolet light of intensity shines
It penetrates -60 seconds 10 seconds, then neatly stacks leg.Three most thick three writing paper heads of surface of ham muscle point and exposed bone etc.
Place aggravates to apply salt amount, rubs with the hands and smear repeatedly at belt leather.
(6) a leg was turned over every 3 days after second of upper salt.Dedicated ultraviolet radiation device is turned over when leg with 1-10mW/cm2Intensity
Ultraviolet light irradiate 10-60 seconds, then use 1-50 μ W/cm2Ultraviolet light each irradiation -60 minutes 10 minutes sooner or later daily.Salt down
For library temperature processed at 2-10 DEG C, relative humidity is 70%~80%.
(7) 6~9 days salt carries out the 3rd upper salt after gradually dissolving interior infiltration after second of upper salt, and salt amount is fresh leg weight on every leg
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(8) leg of pork of upper supersalt is placed in the marinated library of phase III, a leg was turned over every 3 days after upper salt, is used when turning over leg
Dedicated ultraviolet radiation device is with 1-10mW/cm2The ultraviolet light of intensity irradiates every leg -60 seconds 10 seconds, then uses 1-50 μ W/cm2
Ultraviolet light each irradiation -60 minutes 10 minutes sooner or later daily.Marinated stacking 7-8 days of phase III after upper salt, temperature is in 2-15
DEG C, relative humidity is 70%~80%.
(9) check the extra salt of three writing paper heads is how many and the soft or hard degree of leg matter decides whether that double salt, double salt are when basis turns over leg
The 0.5-1% of fresh leg weight.It is stacked 7 days after each double salt, using identical illumination measure.
(10) wash cool: after last time double salt is marinated, with cold water, by flesh noodles, full leg impregnates 6-9 hours downward, impregnates
Leg is scrubbed with clear water rinse well after, dry and air-dry about 8 hours, while with 10 μ W/cm2Ultraviolet light irradiation.
(11) shaping: two hands are firmly squeezed from the two sides of leg toward leg center portion, keep the leg heart full at olive-shaped；Or with wooden stick and
School bone stool keeps shank honest neat, until paint ankle is without wrinkle；Phase III it is marinated foot is flutterred be processed into sickle shaped after, use 1-
10mW/cm2Ultraviolet light irradiate 10-60 seconds, then carry out natural sunlight sunning, to leg Pi Chenghuang or faint yellow, inside and outside heavily fortified point
Real, epidermis is glossy, and subcutaneous fat is pure white, muscle purple.Shaping continuous 2-3 days, the leg that will salt down was organized into leaf of bamboo shape.
(12) the pickled leg of pork of salt is hung sunning 1 week with its tibia sites of line tying: daily daytime is dried in the air with natural sunlight
It shines, 1-50 μ W/cm is used after solarization2Ultraviolet light irradiate -60 minutes 10 minutes.
(13) being placed in relative humidity is 70%~80%, and fermentation 10-15 weeks is carried out in the fermentation library that temperature is 20~25 DEG C.
With 1-50 μ W/cm2Ultraviolet light irradiate daily -60 minutes 10 minutes.
(14) after-ripening and ageing 2-3 months are carried out in relative humidity 80~85%, the fermentation library that temperature is 30~35 DEG C.
In preceding January with 1-50 μ W/cm2Ultraviolet light irradiate every other day -60 minutes 10 minutes, later weekly with 1 μ W/cm2Ultraviolet light irradiation
- 60 minutes 10 minutes.
The finished product ham that the present embodiment 1 produces is as follows through Testing index
One, sensory evaluation:
I. color: 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 section white
Or blush, it is glossy.
II. structural state: muscle densification is solid, and section is smooth, dry and comfortable.
III. fragrance: having the distinctive fresh fragrance of ham, and label cubing has " three label are fragrant " ratio 55%, and two label are fragrant, a label nothing
Peculiar smell 25%.
IV. flavour: moderately salted, tasty mouthfeel, long times of aftertaste.
Two, 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 embodiment of the present invention 1 provide the ham low-salt preserving method using artificial lighting the following steps are included:
(1) sorting: selecting the pig back leg that thin skin foot is thin, the leg heart is plentiful, serum hair is net, meat is fresh, and fresh leg weight generally exists
7-10kg/ item, classifies according to weight, uses 1-10mW/cm2Ultraviolet light every fresh leg is irradiated 10-60 seconds, be then placed into
Can drip it is 7-9 hours cool on the shelf of watery blood, while with 50 μ W/cm2Ultraviolet light irradiation.Curing salt selective freezing salt, does not add
Add nitrite.
(2) hair leg is subjected to mowing: first scrapes off the residual hair of surface and dirt with knife, keeps surface bright and clean, then repair attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle make in bamboo
It is lobate.
(3) by through the good fresh leg of mowing with dedicated ultraviolet radiation device with 1-10mW/cm2The ultraviolet light of intensity irradiates 10-
60 seconds.
(4) salt on first time: one layer of salt is thinly sprinkled on flesh noodles, salt dosage is the 1.5% of fresh leg weight, by upper complete salt
The leg of pork with dedicated ultraviolet radiation device with 1-10mW/cm2The ultraviolet light of intensity irradiates 10-60 seconds, then fitly stacks
12-14 layers, when it is cold can heap obtain it is higher.Two layers of interval is with bamboo chip, and top layer presses upper weight, moisture and extravasated blood is discharged.Together
When with 1-50 μ W/cm2Ultraviolet light each irradiation stacking -60 minutes 10 minutes sooner or later daily.Marinated library temperature in 2-10 DEG C of range,
Humidity is in 75%~90% range.
(5) it on first time after 2-3 days of salt, carries out turning over folded and carries out second of upper salt, salt amount is fresh leg weight on every leg
2.5%.It is squeezed again before upper salt and removes extravasated blood, with dedicated ultraviolet radiation device with 1-10mW/cm after upper complete salt2The ultraviolet light of intensity shines
It penetrates -60 minutes 10 minutes, then neatly stacks leg.Three most thick three writing paper heads of surface of ham muscle point and exposed bone etc.
Place aggravates to apply salt amount, rubs with the hands and smear repeatedly at belt leather.
(6) a leg was turned over every 3 days after second of upper salt.Dedicated ultraviolet radiation device is turned over when leg with 1-10mW/cm2Intensity
Ultraviolet light irradiate 10-60 seconds, then use 1-50 μ W/cm2Ultraviolet light each irradiation sooner or later daily stack 10 minutes -60 points
Clock.For marinated library temperature at 2-10 DEG C, relative humidity is 70%~80%.
(7) 6~9 days salt carries out the 3rd upper salt after gradually dissolving interior infiltration after second of upper salt, and salt amount is fresh leg weight on every leg
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(8) leg of pork of upper supersalt is placed in the marinated library of phase III, a leg was turned over every 3 days after upper salt, is used when turning over leg
Dedicated ultraviolet radiation device is with 1-10mW/cm2The ultraviolet light of intensity irradiates every leg 10-60 seconds, then uses 1-50 μ W/cm2's
Each irradiation stacks -60 minutes 10 minutes ultraviolet light sooner or later daily.Marinated stacking 7-8 days of phase III after upper salt, temperature is in 2-
15 DEG C, relative humidity is 70%~80%.
(9) check the extra salt of three writing paper heads is how many and the soft or hard degree of leg matter decides whether that double salt, double salt are when basis turns over leg
The 0.5-1% of fresh leg weight.It is stacked 7 days after each double salt, using identical illumination measure.
(10) wash cool: after last time double salt is marinated, with cold water, by flesh noodles, full leg impregnates 6-9 hours downward, impregnates
Leg is scrubbed with clear water rinse well after, dry and air-dry about 8 hours, while with 10 μ W/cm2Ultraviolet light irradiation.
(11) shaping: two hands are firmly squeezed from the two sides of leg toward leg center portion, keep the leg heart full at olive-shaped；Or with wooden stick and
School bone stool keeps shank honest neat, until paint ankle is without wrinkle；Marinated flutter foot of phase III is processed into sickle shaped, then uses
1-10mW/cm2Ultraviolet light irradiate 10-60 seconds.Shaping continuous 2-3 days, the leg that will salt down was organized into leaf of bamboo shape.
(12) the salt pickled leg of pork its tibia sites of line tying are hung into sunning 1 week: manually lighting simulation indoors
Sunshine: the first stage, first 3 days, relative humidity was 50%~60%, temperature in 2~15 DEG C of ranges, while simulating sun shine with
1000Lux/h is in 2000-12000Lux range cyclically-varying intensity of illumination；Second stage, latter 4 days, relative humidity was increased to
70%~90%, temperature is in 15~25 DEG C of ranges, while simulating sun shone with 1000Lux/h in the 2000-12000Lux range period
Property variation illumination intensity.10 μ W/cm are added in the artificial light that simulating sun shines2Ultraviolet light.
(13) being placed in relative humidity is 70%~80%, and fermentation 10-15 weeks is carried out in the fermentation library that temperature is 20~25 DEG C.
With 1-50 μ W/cm2Ultraviolet light irradiate daily -60 minutes 10 minutes.
(14) after-ripening and ageing 2-3 months are carried out in relative humidity 80~85%, the fermentation library that temperature is 30~35 DEG C.
In preceding January with 1-50 μ W/cm2Ultraviolet light irradiate -60 minutes 10 minutes every other day, use 1-50 μ W/cm weekly later2Ultraviolet light
Irradiation -60 minutes 10 minutes.
The finished product ham that the present embodiment 2 produces is as follows through Testing index
One, sensory evaluation:
I. color: 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 section white
Or blush, it is glossy.
II. structural state: muscle densification is solid, and section is smooth, dry and comfortable.
III. fragrance: having the distinctive fresh fragrance of ham, and label cubing has " three label are fragrant " ratio 51%, and two label are fragrant, a label nothing
Peculiar smell 23%.
IV. flavour: moderately salted, tasty mouthfeel, long times of aftertaste.
Two, 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, implement this comparing embodiment by typical existing modern technologies, specific production side
Method the following steps are included:
(1) sorting: selecting the pig back leg that thin skin foot is thin, the leg heart is plentiful, serum hair is net, meat is fresh, and fresh leg weight generally exists
7-10kg/ item, classifies according to weight, is placed in drip and cools on the shelf of watery blood 10-12 hours, and temperature is controlled at 2~5 DEG C.
Curing salt selective freezing salt, does not add nitrite.
(2) hair leg is subjected to mowing: first scrapes off the residual hair of surface and dirt with knife, keeps surface bright and clean, then repair attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle make in bamboo
It is lobate.
(3) salt on first time: one layer of salt is thinly sprinkled on flesh noodles, dosage 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 it is higher.It is used with bamboo chip, top layer at two layers of interval
Gunnysack presses upper weight after covering, moisture and extravasated blood is discharged.Temperature is changed in 2-5 DEG C of range with 2 DEG C/2h repeatedly, and humidity exists
75%~90%.
(4) it on first time after 2-3 days of salt, carries out turning over leg and carries out second of upper salt, salt amount is fresh leg weight on every leg
3%.It is squeezed again before upper salt and removes extravasated blood, upper complete salt neatly stacks leg.Three most thick three writing paper heads of surface of ham muscle point and
Exposed bone etc. aggravates to apply salt amount, rubs with the hands and smear repeatedly at belt leather.A leg was turned over every 3 days after second of upper salt.Marinated library temperature
At 2-7 DEG C, with the variation of 2 DEG C/2h hold period, relative humidity is 70%~80%.
(5) 6~9 days salt carries out the 3rd upper salt after gradually dissolving interior infiltration after second of upper salt, and salt amount is fresh leg weight on every leg
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(6) leg of pork of upper supersalt is placed in the marinated library of phase III, turned over a leg every 3 days after upper salt, pickles library temperature
Degree is at 2-10 DEG C, and still with 2 DEG C/2h hold period variation 7-8 days, relative humidity is 70%~80%.
(7) wash cool: with cold water, by flesh noodles, full leg impregnates 6-9 hours downward, after the leg impregnated is washed with clear water, dries in the air
It shines and air-dries about 8 hours.
(8) shaping: two hands are firmly squeezed from the two sides of leg toward leg center portion, keep the leg heart full at olive-shaped；Or with wooden stick and
School bone stool keeps shank honest neat, until paint ankle is without wrinkle.
(9) hang the salt pickled leg of pork its tibia sites of line tying 1 week: the first stage, first 3 days, relative humidity was
50%~60%, temperature is with 2 DEG C/2h in 2~15 DEG C of range cyclically-varyings；Second stage, latter 4 days, relative humidity was increased to
70%~90%, temperature is with 2 DEG C/2h in 5~15 DEG C of range cyclically-varyings.
(10) being placed in relative humidity is 70%~80%, and fermentation 10-15 weeks is carried out in the fermentation library that temperature is 20~25 DEG C.
(11) after-ripening and ageing 2-3 months are carried out in relative humidity 80~85%, the fermentation library that temperature is 30~35 DEG C.
The finished product ham that this comparing embodiment 1 produces is as follows through Testing index:
One, sensory evaluation:
I. color: 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 section white,
It is glossy.
II. structural state: muscle densification is softer, and section is smooth, has damp.
III. fragrance: fresh fragrance is thin with certain water fishy smell, and label inspection is without " three label are fragrant " and " two label perfume ".
IV. flavour: moderately salted, mouthfeel is more delicious, and aftertaste owes long.
Two, 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 include with
Lower step:
(1) sorting: selecting the pig back leg that thin skin foot is thin, the leg heart is plentiful, serum hair is net, meat is fresh, and fresh leg weight generally exists
7-10kg/ item, classifies according to weight, is placed in drip and cools on the shelf of watery blood 10-12 hours, and temperature selects winter season.
Curing salt selective freezing salt, adds the nitrite of 2-3%.
(2) hair leg is subjected to mowing: first scrapes off the residual hair of surface and dirt with knife, keeps surface bright and clean, then repair attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle make in bamboo
It is lobate.
(3) salt on first time: one layer of salt is thinly sprinkled on flesh noodles, dosage 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 it is higher.Two layers of interval is with bamboo chip, top layer
Upper weight is pressed after being covered with gunnysack, moisture and extravasated blood is discharged.Temperature and humidity pickles workshop natural environment with winter, and the rainy day closes
Window, fine day windowing.
(4) it on first time after 2-3 days of salt, carries out turning over leg and carries out second of upper salt, salt amount is fresh leg weight on every leg
3%.It is squeezed again before upper salt and removes extravasated blood, upper complete salt neatly stacks leg.Three most thick three writing paper heads of surface of ham muscle point and
Exposed bone etc. aggravates to apply salt amount, rubs with the hands and smear repeatedly at belt leather.A leg was turned over every 3 days after second of upper salt.Marinated library temperature
Workshop natural environment is pickled with winter with humidity, the rainy day closes window, fine day windowing.
(5) 6~9 days salt carries out the 3rd upper salt after gradually dissolving interior infiltration after second of upper salt, and salt amount is fresh leg weight on every leg
2-3%, at fat thickness and undisguised head aggravate salt dosage.
(6) leg of pork of upper supersalt is placed in the marinated library of phase III, turned over a leg every 3 days after upper salt.
(7) check the extra salt of three writing paper heads is how many and the soft or hard degree of leg matter carries out double salt, and double salt amount is fresh when basis turns over leg
The 1-2% of leg weight.General double salt 3-4 times stacks 7 days after each double salt.
(8) wash cool: after last time double salt is marinated, with cold water, by flesh noodles, full leg impregnates 6-9 hours downward, the leg impregnated
After being washed with clear water, dries and air-dry about 8 hours.
(9) shaping: two hands are firmly squeezed from the two sides of leg toward leg center portion, keep the leg heart full at olive-shaped；Or with wooden stick and
School bone stool keeps shank honest neat, and shaping continuous 2-3 days, the leg that will salt down was organized into leaf of bamboo shape, and foot is flutterred and is processed into sickle shaped, paints
Until ankle is without wrinkle.
(10) the pickled leg of pork of salt is hung with its tibia sites of line tying and is dried, carry out outdoor sunning with natural sunlight,
It is generally dried one week when weather is fine, meeting needs to extend rainy days.To leg Pi Chenghuang or faint yellow, inside and outside solid, epidermis is glossy, skin
Lower fat is pure white, muscle purple.
(11) being placed in relative humidity is 70%~80%, and fermentation 10-15 weeks is carried out in the fermentation library that temperature is 20~25 DEG C.
(12) after-ripening and ageing 2-3 months are carried out in relative humidity 80~85%, the fermentation library that temperature is 30~35 DEG C.
The finished product ham that this comparing embodiment 2 produces is as follows through Testing index:
One, sensory evaluation:
I. color: 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 section white
Or blush, it is glossy.
II. structural state: muscle densification is solid, and section is smooth, dry and comfortable.
III. fragrance: having the distinctive fresh fragrance of ham, and 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.
Two, 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 make ham under natural open environment) finished product ham Testing index be compared
It can be found that referring to according to the embodiment 1 of the technology of the present invention production, the free aminoacid content of 2 hams, " three label fragrant " ratio two
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
1,2 hams remain the flavor of traditional ham.And according to the free of 1 finished product ham of comparing embodiment of existing modern crafts production
Amino acid content is significantly lower than 2 finished product ham of comparing embodiment traditionally made, also, " three label are fragrant " ratio is
Zero, illustrate, is difficult to remain the flavor of traditional ham according to 1 ham of comparing embodiment that existing modern crafts make.Free ammonia
Containing being in largely fresh material in base acid, content is more, and the mouthfeel flavour of ham is more delicious.Illustrate the technology of the present invention and tradition
The flavour of the ham of technique preparation is better than modern crafts.
There is the Testing index of above embodiments and comparing embodiment as it can be seen that 1 He of embodiment 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.It says
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 that grease and fatty acid etc. are oxidized a kind of index of degree, for illustrating whether sample goes bad because being oxidized, GB/T
19088-2008 " geography symbol product Jinhua ham " regulation is superfine and level-one 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,
In meat protein, fat and carbohydrate decompose variation and it is putrid and deteriorated.Edible a large amount of meat products containing biogenic amine will lead to human body
It is directly poisoned, while the biogenic amine of high concentration also implies its meat microbial contamination, low quality.The national standard of level-one ham
It is required that the content of trimethylamine nitrogen is lower than 2.5mg/100g, the content of the requirements of the national standard trimethylamine nitrogen of superfine ham is lower than
1.3mg/100g.Nitrite is the food additives for allowing to add, in addition to color development effect, there are also bacteriostasis.Addition
Nitrite can inhibit meat poisoning bacillus, and make meat products that cerise be 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 at ferrihemoglobin.Moreover, nitrite is in human body
Inside and outside to act on forming nitrosamines with secondary amine class, it is carcinogenic, teratogenesis, mutagenic object when reaching doses in human body
Matter can seriously endanger human 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 is " geographical
Famous special product Jinhua ham " final residue of nitrite must not exceed 20mg/kg in regulation superfine and level-one ham.According to
The peroxide value of ham of the technology of the present invention production, 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 lower than the finished product ham traditionally made.With the enhancing of people's health consciousness, meeting
It is required that the lower the content of peroxide value, trimethylamine nitrogen, nitrite in ham the better.By the inspection of embodiment and comparing embodiment
Index is surveyed as it can be seen that traditional handicraft is difficult to meet food hygiene and safety requirement, and the embodiment of the technology of the present invention is much better than traditional work
Skill, it is suitable with modern crafts, it is better than food hygiene and safety standard requirements.
In summary, compared with prior art, present invention has the advantage that
1. the present invention had not only solved the problems, such as that traditional handicraft ham salt content was high, has been unsatisfactory for food production safety requirements, but also
It solves the problems, such as that modern crafts ham lacks traditional properties, realizes the purpose that low-salt pickled ham retains traditional properties:
Since the traditional processing technology of ham is to complete production process in open natural environment, it is easy infection germ,
Therefore it needs to increase curing salt amount to addle to inhibit pathogen growth, causes 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 is pickled and is tied up.In addition, traditional
Ham processing technology in order to prevent or reduce that leg material is contaminated, and the expelling parasite fly eradication measure taken is easy residual harmful substance, difficult
To meet food production safety requirements.In order to solve ham traditional processing technology problems faced, domestic ham manufacturing enterprise is confused
It is confused to introduce overseas equipment and technology, it undergoes technological transformation.Ham manufacture craft under traditional open natural environment is changed to
The modern Processing of Pasteurized Ham manufacture craft of closed manual control temperature and humidity, modern ham manufacture craft rely on low temperature and inhibit bacterium raw
It is long, it prevents worm fly from polluting by enclosed environment isolation natural environment, can satisfy food production safety requirements.But it relies 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,
Flavor is not as good as traditional ham.
The technology of the present invention utilizes the sterilization and bacteriostasis effect of ultraviolet light, using artificial ultraviolet light technology, by physics
Method sterilization and antibacterial, avoids the problem of traditional handicraft is with high salt and poisonous substance residual, also solve modern crafts lack illumination and
The problem of fresh perfume is thin, and flavor is not as good as traditional ham.It realizes low-salt pickled and keeps traditional properties and meet food production peace
The purpose required entirely.
2. invention enhances domestic ham and west ham competitiveness in the market
The market share by the ham of traditional handicraft processing is constantly produced " Western fiery by the low-salt pickled technique in west
Leg " is tied up, and reason is less to adapt to the taste of modern by conventionally produced finished product ham salt content height.This hair
Bright technology utilizes the sterilization and bacteriostasis effect of ultraviolet light, using artificial ultraviolet light technology, sterilizes and presses down by physical method
Bacterium realizes low-salt pickled and keeps traditional properties, and meets food production safety requirements., shortage thin compared to fresh perfume passes
The ham that the low-salt pickled technique in flavor west produces of uniting has apparent market competition advantage, therefore the technology of the present invention enhances state
Produce ham and west ham competitiveness in the market.
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 light, using artificial ultraviolet light technology, by physical method
It sterilizes and antibacterial, realizes 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 stringent Temperature and Humidity Control using sealing freezer like that.Existing low-salt pickled technique is reduced to production
The equipment investment of sealing freezer and stringent temperature and humidity control is omitted in the rigors of environmental condition.Alleviate manufacturing enterprise's equipment
The pressure of investment, while also reducing production process is to realize the energy consumption of temperature and humidity control, thereby reduces production cost.
It addles 4. the present invention prevents ham process from being corroded by germ using physical method, innocuous substance residual is easy
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, there are many chance of microbial contamination.Being had during fermenting-ripening by the dipleg that germ infects can toxigenic micro- life
Object growth, it is likely that its toxin can be remained in the product, traditional handicraft is caused to be difficult to meet food production safety requirements.In addition,
Traditional ham processing technology is in order to prevent or reduction leg material is contaminated, and the expelling parasite fly eradication measure taken is easy residual harmful object
Matter, it is difficult to meet food production safety requirements.
The technology of the present invention is killed using the sterilization and bacteriostasis effect of ultraviolet light with physics using artificial ultraviolet light technology
Bacterium bacteriostasis method substitutes the antibacterial measure of traditional chemical sterilization, avoids the noxious material residual of traditional handicraft, is easy to add 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 in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (5)
1. a kind of ham low-salt preserving method using artificial lighting, which is characterized in that described low using the ham of artificial lighting
Salt method for salting kills germ using artificial lighting and inhibits pathogen growth technology, realize low-salt pickled and ham is made to have tradition
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, the artificial ultraviolet light using radiation intensity in 1 μ W/cm2-10mW/cm2 range is salted down
The fresh leg of system；Fresh leg is after marinated soaking and washing, when into sunning process, using radiation intensity in 10 μ W/cm2-50 μ W/cm2
Leg material of the artificial ultraviolet light of range through drying；In fermentation and after-ripening stage, using radiation intensity in 1 μ W/cm2-50 μ W/
The artificial ultraviolet light of cm2 range；
The ham low-salt preserving method using artificially feed the following steps are included:
Step 1 selects fresh pig back leg, is irradiated -60 seconds 5 seconds, is then placed into the ultraviolet light of 1mW/cm2-10mW/cm2
It can drip and be dripped watery blood -10 hours 5 hours on the shelf of watery blood, while be irradiated with the ultraviolet light of 1 μ W/cm2-50 μ W/cm2；
Hair leg is carried out mowing: first scraping off the residual hair of surface and dirt with knife, keep surface bright and clean, then repair attachment removal in flesh by step 2
Film and hyperpelvic fat and connective tissue, cleared bloodstain, the meat mincing repairing extra fat and being attached on muscle make in bamboo
It is lobate；
Step 3 irradiates the ultraviolet light of 1mW/cm2-10mW/cm2 of the fresh leg through mowing -3 minutes 10 seconds；
Step 4, upper salt: salt dosage is the 1.5%-2% of fresh leg weight on first time, and curing salt is the knot without nitrite
The leg of pork of upper complete salt is irradiated -30 seconds 5 seconds with the ultraviolet light of 10mW/cm2, is placed on shelf, moves to and salt down by brilliant salt
Library processed；
Step 5 on first time after salt -3 days 2 days, the update of salt is carried out to the leg that salts down, removes remaining salt, then plus new salt, use
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；
The leg of pork of the upper supersalt ultraviolet light of 10mW/cm2 is irradiated -30 seconds 5 seconds, is placed in salting down for second stage by step 6
Library processed；
Step 7 carries out the update of salt to the leg that salts down after a week, removes remaining salt, then plus newly salt, current amount are fresh leg weight
1.5%-2%, add salt at fat thickness and bone position, curing salt is the crystallization salt without nitrite；
The leg of pork of the upper supersalt ultraviolet light of 10mW/cm2 is irradiated -30 seconds 5 seconds, is subsequently placed in the phase III by step 8
Marinated library；
Step 9, the leg salinity remained on surface that will salt down rinse out, and the leg that salts down is organized into traditional " leaf of bamboo " type；
The salt pickled leg of pork its tibia sites of line tying are hung sunning 1 week by step 10；
Step 11 ferments 10 weeks -15 weeks in fermentation library, and irradiates 5 points daily with the ultraviolet light of 1 μ W/cm2-50 μ W/cm2
Clock -30 minutes；
Step 12 carries out after-ripening and ageing 2 in relative humidity 80%~85%, the fermentation library that temperature is 30 DEG C~35 DEG C
It -3 months moons, is irradiated every other day 1 hour in preceding January with the ultraviolet light of 1 μ W/cm2-50 μ W/cm2, later weekly with 1 μ W/cm2-50 μ
The ultraviolet light of W/cm2 irradiates 1 hour.
2. using the ham low-salt preserving method of artificial lighting as described in claim 1, which is characterized in that in the step 4
Marinated library is moved to, is irradiated -30 minutes 10 minutes with the ultraviolet light of 1 μ W/cm2-50 μ W/cm2 is sooner or later each daily.
3. using the ham low-salt preserving method of artificial lighting as described in claim 1, which is characterized in that in the step 6
It is placed in the marinated library of second stage, while being irradiated -60 minutes 30 minutes with the ultraviolet light of 1-50 μ W/cm2 is sooner or later each daily.
4. using the ham low-salt preserving method of artificial lighting as described in claim 1, which is characterized in that in the step 10
Daily daytime is dried with natural sunlight, is irradiated -30 minutes 20 minutes after solarization with the ultraviolet light of 10 μ W/cm2-50 μ W/cm2；Or
Person's not solarization, indoors manually lighting simulation sunshine with 1000Lux/h in 2000Lux-12000Lux range cyclically-varying
Artificial lighting irradiation, the ultraviolet light of 10 μ W/cm2 is added in artificial light.
5. a kind of ham prepared as described in Claims 1 to 4 any one using the ham low-salt preserving method of artificially feed.
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| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
| 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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| CN103283635A (en) * | 2013-04-25 | 2013-09-11 | 浙江大学 | Method and device for light supplementary by combining natural light in daytime and artificial supplementary light at night in barton |
| CN105533460A (en) * | 2015-12-02 | 2016-05-04 | 云南宣宇食品有限公司 | Processing technology of ham |
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| CN103283635A (en) * | 2013-04-25 | 2013-09-11 | 浙江大学 | Method and device for light supplementary by combining natural light in daytime and artificial supplementary light at night in barton |
| CN105533460A (en) * | 2015-12-02 | 2016-05-04 | 云南宣宇食品有限公司 | Processing technology of ham |
| CN106413199A (en) * | 2016-11-22 | 2017-02-15 | 沈阳汉华软件有限公司 | LED plant lamp automatic light fill equipment for improving vegetable or succulent plant growth |
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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 |