CN107307313A - A kind of preparation method of ham - Google Patents
A kind of preparation method of ham Download PDFInfo
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- CN107307313A CN107307313A CN201710371017.1A CN201710371017A CN107307313A CN 107307313 A CN107307313 A CN 107307313A CN 201710371017 A CN201710371017 A CN 201710371017A CN 107307313 A CN107307313 A CN 107307313A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 101
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims description 130
- 239000003921 oil Substances 0.000 claims description 28
- 235000019198 oils Nutrition 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000004519 grease Substances 0.000 claims description 14
- 239000008159 sesame oil Substances 0.000 claims description 14
- 235000011803 sesame oil Nutrition 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 235000020997 lean meat Nutrition 0.000 claims description 7
- 235000011837 pasties Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 241001330002 Bambuseae Species 0.000 description 6
- 230000001678 irradiating effect Effects 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 235000019994 cava Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010015150 Erythema Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000611866 Tyrophagus putrescentiae Species 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 210000000780 bap Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to cure foods processing technique field, more particularly to a kind of preparation method of ham；Comprise the following steps：Pre-process, pickle, clean, ferment, preserve；The inventive method is scientific and reasonable, and the ham salt content of preparation is low, mouthfeel alcohol and, give off a strong fragrance, that is, meet demand of the current people to ham product, meanwhile, the harmful substance contents such as nitrite control in the range of national standard, ensured the edible safety of consumer.
Description
Technical field
The invention belongs to cure foods processing technique field, more particularly to a kind of preparation method of ham.
Background technology
Ham, is the leg (such as bracket, gigot, the leg of pork, chicken leg) for the animal pickled or smoked, is by salt marsh, sootiness, hair
Animal back leg is pickled in ferment and drying process, and general with pig back leg or with pig, the muddy flesh of beef, addition starch is added with food
Agent, " the sandwich ham " being pressed into, also known as " ham ", " orchid is smoked "；With continuing to develop for China's economy, the consumption of people
Ability, consumption idea also change therewith；People are not concerned only with the safety of meat products, while nutrition yet to meat products, strong
More and more higher is required in terms of health, mouthfeel, local flavor, ham is as a kind of normal temperature meat products, and compact structure, mouthfeel is tender and crisp, fragrance is certainly
Right mellowness, it is nutritious, it is loved by people.
There is related research to report in terms of the processing of ham at present, such as CN201510070134.5,《A kind of system of ham
Preparation Method》, the preparation method of ham is disclosed, is comprised the following steps：Sorting, decontamination, pickle dispensing, pickle, fumigation, cleaning,
Dry, store sth. in a cellar fermentation, stock.It is effectively improved the color of ham；Sootiness is carried out to ham so that ham has uniqueness
Cured fragrance；Time of fermentation, humidity, temperature are pickled and stored sth. in a cellar in control, ham is unlikely to deteriorate spoiled and is easy to preserve, ham
Belong to cure foods class, the key of meat is the fermentation to ham, and traditional fermentation is salted down using salt, nitrite
System, or by sootiness, the mode such as stores sth. in a cellar and is handled, these methods can make it that the content of nitrite of ham is exceeded, or 3,
The carcinogen content overproof such as 4- BaPs, formaldehyde, is seriously endangered in the health of people, therefore ham preparation, and fermentation is key,
Meat, harmful substance contents, holding time of ham etc. are decide, therefore, science is carried out to traditional ham preparation method
Improve, to improve the meat of ham, reduce the content of harmful substance, extend the holding time, it is to grind at present to improve ham yield rate
The emphasis studied carefully, is meeting beyond demand of the people to cure foods, moreover it is possible to ensure the edible safety of people, meanwhile, also to pickle
Food processing field provides a kind of new approaches.
The content of the invention
The present invention is in order to solve the above technical problems, there is provided a kind of preparation method of ham.
Realized particular by following technical scheme：
A kind of preparation method of ham, comprises the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, after unhairing is cleaned,
Refrigeration, measures the temperature and pH value of the leg of pork；
(2) pickle：Leg of pork surface is applied to salt, is divided into four smearings, by the overlapping stacking of the leg of pork, pig after smearing every time
Separated between leg with bamboo cane, salt dosage is smeared for the first time and accounts for the 20% of salt total amount, stack 2d, it is total that second of smearing salt dosage accounts for salt
60% measured, stacks 3d, and third time smears salt dosage and accounts for the 15% of salt total amount, stacks 5d, it is total that the 4th smearing salt dosage accounts for salt
The 5% of amount, stacks 15d；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes the leg of pork
Surface open is red, is then hung on 3~4d of ventilation；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.05~0.08: 0.3~0.5 mass ratio,
Stirring reconciles into pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed
.
Described refrigeration, its temperature is 6~10 DEG C.
Before pickling, the surface temperature of the measurement leg of pork is 10~15 DEG C, and PH is 4~5, then is pickled.
Described salt total amount is the 9~10% of leg of pork gross weight.
Smear every time after salt, will be exchanged above and below the leg of pork, smear every time after salt, the salt solution of bottom is outwelled.
In described cleaning step, during hanging, it is to avoid sunlight irradiates the leg of pork.
Described oil film agent, the consumption of every leg of pork is the 15~20% of leg of pork weight.
Described sesame oil, the consumption of every leg of pork is the 8~12% of leg of pork weight.
In summary, the beneficial effects of the present invention are：The inventive method is scientific and reasonable, and the ham salt content of preparation is low,
Mouthfeel alcohol and, give off a strong fragrance, that is, meet demand of the current people to ham product, meanwhile, the harmful substance contents such as nitrite
Control has ensured the edible safety of consumer in the range of national standard.
The leg of pork is refrigerated in pre-treatment step, effectively reduces the temperature and pH value on leg of pork surface by the present invention,
So that when pickling, salt more can be effectively absorbed, the utilization rate of salt is improved, the content of salt is reduced, maximum limit
Reduce the content of nitrite, it is ensured that ham edible safety.
The present invention passes through separated smearing salt, it is ensured that pickles is complete, improves the utilization of salt in the stage of pickling
Rate, reduces the content of salt, it is ensured that the edible safety of ham.
The present invention carries out scientific and reasonable improvement on the basis of the preparation of traditional ham, wherein, employed in fermentation stage
Oil film technology is fermented, with following technique effect：
1st, by the smearing of oil film agent, effectively cover one layer of oil film on leg of pork surface, it is to avoid biting for mosquito, reduce
Cause of disease worm's ovum grows on surface, it is ensured that edible safety；
2nd, apply oil after film so that the leg of pork and air exclusion, effectively fermented, do not limited by condition, it is to avoid
Traditional zymotic is more environmentally-friendly efficiently by adjusting way that the conditions such as fermentation temperature, humidity are fermented, the present invention, applies oil
After film so that the ham of preparation is not influenceed by conditions such as temperature, humidity, for a long time in yeastiness so that fermentation is more
Plus fully and completely, mouthfeel more preferably alcohol and, fragrance is stronger；
3rd, apply oil after film, surface of ham can be caused to be in moisture state, it is to avoid surface after traditional ham fermentation
Tyrophagus putrescentiae and first-class some caves gnawed in surface of ham of red neck coconut palm worm, will finally cut away these caves to ensure profile
Way attractive in appearance, causes unnecessary waste, meanwhile, pulp is exposed after cutting, the holding time is greatly reduced, this
Invention can cause ham good appearance, and color is tempting, reduces and wastes, effective to improve the output value 3~5%.
4th, flour is with the addition of in the formula of oil film agent, during the fermentation, green/ashy green is grown in surface of ham fermentation
The bacterium colony of color, passes through the effect of microorganism so that the ham odor of preparation is strong, greatly reduces the content of harmful substance.
Embodiment
The embodiment to the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit still falls within the claims in the present invention claimed
Scope.
Embodiment 1
A kind of preparation method of ham, comprises the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, after unhairing is cleaned,
Refrigerated at 6 DEG C, measure the temperature and pH value of the leg of pork；
(2) pickle：The surface temperature for measuring the leg of pork is 10 DEG C, and PH is 4, and leg of pork surface is applied to salt and is pickled,
With 9% that salt total amount is leg of pork weight, it is divided into four smearings, by the overlapping stacking of the leg of pork after smearing every time, bamboo cane is used between the leg of pork
Separate, salt dosage is smeared for the first time and accounts for the 20% of salt total amount, stack 2d, second of smearing salt dosage accounts for the 60% of salt total amount, heap
3d is put, third time smears salt dosage and accounts for the 15% of salt total amount, stack 5d, the 4th time smearing salt dosage accounts for the 5% of salt total amount, stacking
15d, is smeared after salt every time, will be exchanged above and below the leg of pork, is smeared every time after salt, the salt solution of bottom is outwelled；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes the leg of pork
Surface open is red, is then hung on 3~4d of ventilation, during which avoids sunlight from irradiating the leg of pork；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year,
Wherein, the oil film agent consumption of every leg of pork is the 15% of leg of pork weight；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.05: 0.3 mass ratio, stirring is reconciled into
Pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed
, wherein, the sesame oil consumption of every leg of pork is the 8% of leg of pork weight.
Embodiment 2
A kind of preparation method of ham, comprises the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, after unhairing is cleaned,
Refrigerated at 10 DEG C, measure the temperature and pH value of the leg of pork；
(2) pickle：The surface temperature for measuring the leg of pork is 15 DEG C, and PH is 5, and leg of pork surface is applied to salt and is pickled,
With 10% that salt total amount is leg of pork weight, it is divided into four smearings, by the overlapping stacking of the leg of pork after smearing every time, bamboo cane is used between the leg of pork
Separate, salt dosage is smeared for the first time and accounts for the 20% of salt total amount, stack 2d, second of smearing salt dosage accounts for the 60% of salt total amount, heap
3d is put, third time smears salt dosage and accounts for the 15% of salt total amount, stack 5d, the 4th time smearing salt dosage accounts for the 5% of salt total amount, stacking
15d, is smeared after salt every time, will be exchanged above and below the leg of pork, is smeared every time after salt, the salt solution of bottom is outwelled；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes the leg of pork
Surface open is red, is then hung on 3~4d of ventilation, during which avoids sunlight from irradiating the leg of pork；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year,
Wherein, the oil film agent consumption of every leg of pork is the 20% of leg of pork weight；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.08: 0.5 mass ratio, stirring is reconciled into
Pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed
, wherein, the sesame oil consumption of every leg of pork is the 12% of leg of pork weight.
Embodiment 3
A kind of preparation method of ham, comprises the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, after unhairing is cleaned,
Refrigerated at 8 DEG C, measure the temperature and pH value of the leg of pork；
(2) pickle：The surface temperature for measuring the leg of pork is 13 DEG C, and PH is 4, and leg of pork surface is applied to salt and is pickled,
With 9.5% that salt total amount is leg of pork weight, it is divided into four smearings, by the overlapping stacking of the leg of pork after smearing every time, bamboo is used between the leg of pork
Bar is separated, and salt dosage is smeared for the first time and accounts for the 20% of salt total amount, stacks 2d, and second of smearing salt dosage accounts for the 60% of salt total amount,
3d is stacked, third time smears salt dosage and accounts for the 15% of salt total amount, stack 5d, the 4th time smearing salt dosage accounts for the 5% of salt total amount, heap
15d is put, is smeared every time after salt, will be exchanged above and below the leg of pork, smeared every time after salt, the salt solution of bottom is outwelled；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes the leg of pork
Surface open is red, is then hung on 3~4d of ventilation, during which avoids sunlight from irradiating the leg of pork；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year,
Wherein, the oil film agent consumption of every leg of pork is the 18% of leg of pork weight；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.07: 0.4 mass ratio, stirring is reconciled into
Pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed
, wherein, the sesame oil consumption of every leg of pork is the 10% of leg of pork weight.
Embodiment 4
A kind of preparation method of ham, comprises the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, after unhairing is cleaned,
Refrigerated at 10 DEG C, measure the temperature and pH value of the leg of pork；
(2) pickle：The surface temperature for measuring the leg of pork is 10 DEG C, and PH is 4, and leg of pork surface is applied to salt and is pickled,
With 9% that salt total amount is leg of pork weight, it is divided into four smearings, by the overlapping stacking of the leg of pork after smearing every time, bamboo cane is used between the leg of pork
Separate, salt dosage is smeared for the first time and accounts for the 20% of salt total amount, stack 2d, second of smearing salt dosage accounts for the 60% of salt total amount, heap
3d is put, third time smears salt dosage and accounts for the 15% of salt total amount, stack 5d, the 4th time smearing salt dosage accounts for the 5% of salt total amount, stacking
15d, is smeared after salt every time, will be exchanged above and below the leg of pork, is smeared every time after salt, the salt solution of bottom is outwelled；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes the leg of pork
Surface open is red, is then hung on 3~4d of ventilation, during which avoids sunlight from irradiating the leg of pork；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year,
Wherein, the oil film agent consumption of every leg of pork is the 20% of leg of pork weight；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.08: 0.3 mass ratio, stirring is reconciled into
Pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed
, wherein, the sesame oil consumption of every leg of pork is the 8% of leg of pork weight.
Embodiment 5
A kind of preparation method of ham, comprises the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, after unhairing is cleaned,
Refrigerated at 6 DEG C, measure the temperature and pH value of the leg of pork；
(2) pickle：The surface temperature for measuring the leg of pork is 15 DEG C, and PH is 4, and leg of pork surface is applied to salt and is pickled,
With 10% that salt total amount is leg of pork weight, it is divided into four smearings, by the overlapping stacking of the leg of pork after smearing every time, bamboo cane is used between the leg of pork
Separate, salt dosage is smeared for the first time and accounts for the 20% of salt total amount, stack 2d, second of smearing salt dosage accounts for the 60% of salt total amount, heap
3d is put, third time smears salt dosage and accounts for the 15% of salt total amount, stack 5d, the 4th time smearing salt dosage accounts for the 5% of salt total amount, stacking
15d, is smeared after salt every time, will be exchanged above and below the leg of pork, is smeared every time after salt, the salt solution of bottom is outwelled；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes the leg of pork
Surface open is red, is then hung on 3~4d of ventilation, during which avoids sunlight from irradiating the leg of pork；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year,
Wherein, the oil film agent consumption of every leg of pork is the 15~20% of leg of pork weight；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.08: 0.3 mass ratio, stirring is reconciled into
Pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed
, wherein, the sesame oil consumption of every leg of pork is the 10% of leg of pork weight.
Experimental example
1st, randomly select 20 experiencers to evaluate the ham of the invention prepared, the ham prepared in the conventional way is
Control, with 10 points for full marks, as a result as shown in table 1：
Table 1
| Project | Ham of the present invention/point | Traditional ham/point |
| Fragrance | 9.1 | 8.8 |
| Hardness | 9 | 9.1 |
| Mouthfeel | 8.9 | 8.8 |
| Profile | 9.2 | 8.7 |
Claims (8)
1. a kind of preparation method of ham, it is characterised in that comprise the following steps：
(1) pre-process：The selection leg heart is plentiful, cortex is fresh, lean meat is scarlet, the pure white pig back leg of fat meat, cold after unhairing is cleaned
Hide, measure the temperature and pH value of the leg of pork；
(2) pickle：Leg of pork surface is applied to salt, is divided into four smearings, every time smear after by the leg of pork it is overlapping stack, the leg of pork it
Between separated with bamboo cane, salt dosage is smeared for the first time and accounts for the 20% of salt total amount, 2d is stacked, salt dosage is smeared and accounts for salt total amount for second
60%, 3d is stacked, third time smears salt dosage and accounts for the 15% of salt total amount, stack 5d, the 4th time smearing salt dosage accounts for salt total amount
5%, stack 15d；
(3) clean：The leg of pork through having pickled is put into clear water and cleaned, and removes the salinity and grease on leg of pork surface, makes leg of pork surface
Appear red, be then hung on 3~4d of ventilation；
(4) ferment：The leg of pork of step (3) is hung on interior, oil film agent is uniformly applied to leg of pork surface, is fermented half a year；
Described oil film agent, is to mix lard stock, salt, flour by 1: 0.05~0.08: 0.3~0.5 mass ratio, stirring
Reconcile into pasty state；
(5) preserve：The bacterium colony and grease on the leg of pork surface after fermentation are wiped, sesame oil is applied to surface, suspension is placed.
2. the preparation method of ham as claimed in claim 1, it is characterised in that described refrigeration, its temperature is 6~10 DEG C.
3. the preparation method of ham as claimed in claim 1, it is characterised in that before pickling, the surface temperature of the measurement leg of pork is
10~15 DEG C, PH is 4~5, then is pickled.
4. the preparation method of ham as claimed in claim 1, it is characterised in that described salt total amount is the 9 of leg of pork gross weight
~10%.
5. the preparation method of ham as claimed in claim 1, it is characterised in that smear every time after salt, will be exchanged, often above and below the leg of pork
It is secondary to smear after salt, the salt solution of bottom is outwelled.
6. the preparation method of ham as claimed in claim 1, it is characterised in that in described cleaning step, during hanging,
Sunlight is avoided to irradiate the leg of pork.
7. the preparation method of ham as claimed in claim 1, it is characterised in that described oil film agent, the consumption of every leg of pork
For the 15~20% of leg of pork weight.
8. the preparation method of ham as claimed in claim 1, it is characterised in that described sesame oil, the consumption of every leg of pork is
The 8~12% of leg of pork weight.
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| CN201710371017.1A CN107307313A (en) | 2017-05-23 | 2017-05-23 | A kind of preparation method of ham |
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| CN201710371017.1A CN107307313A (en) | 2017-05-23 | 2017-05-23 | A kind of preparation method of ham |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450816A (en) * | 2018-04-09 | 2018-08-28 | 金华市赤印火腿有限公司 | The method for salting and its product of Jinhua ham |
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| CN104997043A (en) * | 2015-07-03 | 2015-10-28 | 江苏长寿集团股份有限公司 | A ham production method |
| 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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