CN107467527A - A kind of Anfu ham fermenting technique - Google Patents

A kind of Anfu ham fermenting technique Download PDF

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Publication number
CN107467527A
CN107467527A CN201710865498.1A CN201710865498A CN107467527A CN 107467527 A CN107467527 A CN 107467527A CN 201710865498 A CN201710865498 A CN 201710865498A CN 107467527 A CN107467527 A CN 107467527A
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leg
salt
ham
degrees celsius
anfu
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皮磊
毛军
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JIANGXI KAIYUAN ANHU HAM CO Ltd
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JIANGXI KAIYUAN ANHU HAM CO Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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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Abstract

The invention discloses a kind of Anfu ham fermenting technique, belongs to Anfu ham manufacturing process area, and the Anfu ham fermenting technique carries out ham making by injecting the steps such as pickling liquid, three sections of temperature-variable fermentations, covering after-flame bavin ash.A kind of Anfu ham fermenting technique proposed by the invention, it can shorten the time of ham fermenting, reduce the hardness of finished product ham, also reduce salinity in curing process and use, improve flavor with accomplishing the bacterium of reduction surface of ham while quality.

Description

A kind of Anfu ham fermenting technique
Technical field
The present invention relates to Anfu ham manufacturing process area, more particularly to a kind of Anfu ham fermenting technique.
Background technology
Ham product is all the food that consumer likes very much all the time, not only tasty, and nutritive value is very Height, the multiple technological processes of making needs of ham, conditioned nutrient element necessary to ham contains people's existence, including human body are necessary Calcium, phosphorus, the trace element such as iron, also containing abundant Grapeseed Oil.
Fermenting-ripening is the committed step of ham whole process, influences protein in ham, fat oxidation degree, ammonia An important factor for base acid content, water content and flavor substance, the ham fermenting time disclosed in prior art is grown, and makes Ham hardness it is higher, mouthfeel is bad, and too high using salinity in whole technique, while quality and weak flavor.
The content of the invention
The defects of in order to overcome prior art, the technical problems to be solved by the invention are to propose a kind of Anfu ham hair Ferment technique, it can shorten the time of ham fermenting, reduce the hardness of finished product ham, and also reducing salinity in curing process makes With accomplishing to reduce the bacterium of surface of ham while improving flavor and quality.
To use following technical scheme up to this purpose, the present invention：
The invention provides a kind of Anfu ham fermenting technique, it is characterized in that comprising the following steps：
S1：Leg material selects " Anfu rice pig ", 7-12 kilograms of leg material weight, leg skin depth≤0.45cm, show condition thickness≤3.5cm, Leg material is pre-processed, mowing leg embryo, shaves the residual hair of leg skin and dirt, prescinds manadesma, broken bone, and squeeze blood stains are remained in vein blood vessel Go out, rough segmentation size, put neat, airing 1-3 days；
S2：Pickle：It is 5-7 degrees Celsius to control whole curing process temperature, and salt dosage is the 1-3% of fresh leg quality first, On the leg of pork plus salt is rubbed, and to meat water outlet, every leg about needs to rub 3-8 minutes with the hands；Then the pickling liquid mixed up in advance is injected in meat；Again Secondary to add salt to rub on the leg of pork with salt and starch, salt amount is the 2-4% of fresh leg quality, and amount of starch is the 1-3% of fresh leg quality；
In the salt for being used to rub, wherein refined salt is total salt amount 60-70%, and crude salt is total salt amount 30-40%, mixing It is fine ground；
The pickling liquid is made up of salt, white sugar, phosphate, honey and sodium iso-vc, and the salt is leg of pork weight 1-3%, white sugar are the 0.5-1.3% of leg of pork weight, and phosphate is the 0.1-0.3% of leg of pork weight, and honey is leg of pork weight 0.7-0.9%, sodium iso-vc are the 0.03-0.05% of leg of pork weight；
S3：Cured meat is sealed in 1-3h in 80-160MPa environment, heap is piled up in drying, 4-20 degrees Celsius of environment Put 10-16 days；
S4：The culture of fermented fungal group：Take saccharomycete, mould fungi, lactic acid bacteria and micrococcus luteus, ratio 2-4:1-3: 0.6-0.9:1, fermented fungal group is made after expanding culture；After fermented fungal group is mixed with glucose solution, spray in ham Surface；
S5：Three sections of temperature-variable fermentations：
The pre fermentation phase, at 16-20 degrees Celsius, relative humidity continues 18-22 days in 60-70% for room temperature control,
The fermentation phase, room temperature control is at 22-28 degrees Celsius, and relative humidity is in 55-80%, lasting 38-44 days, indoor holding sky Gas circulates,
Ferment the later stage, at 26-32 degrees Celsius, relative humidity is in good time in 65-85%, 24-26 days time, interior for room temperature control Gentle breeze circulates；
S6：Ham after fermentation process is taken out, is laid on the after-flame bavin ash of 1.0-3.0mm granularities, then covers one layer together Control gauge lattice after-flame bavin ash, its surface first is smeared with firewood ash before covering ham, rebasing and covering firewood ash thickness is 20-50mm, Continue to ferment 3-6 months under ventilated environment, it is 10-16 degrees Celsius to control environment temperature；
The after-flame bavin ash is by 2 by after-flame China fir ash, after-flame banyan ash and after-flame masson pine ash：1：2 proportioning mixing groups Into；
S7：After the completion of fermentation, ham is placed into temperature to be stored in the storeroom in 4-20 degrees Celsius.
In the present invention preferably technical scheme, 8-10 kilograms of the S1 legs material weight, leg skin depth≤0.30cm, show condition thickness ≤ 3.0cm, 2 days airing time.
In the present invention preferably technical scheme, the S2, which is controlled, pickles temperature as 6 degrees Celsius, and salt dosage is fresh leg first The 2% of quality, the salt dosage rubbed again are the 3% of fresh leg quality, and amount of starch is the 3% of fresh leg quality, and every leg about needs stranding 5 Minute.
In the present invention preferably technical scheme, the S2 is used in the salt of rubbing, and wherein refined salt is total salt amount 65%, slightly Salt is total salt amount 35%.
In the present invention preferably in technical scheme, in the S2 pickling liquids, the salt is the 2% of leg of pork weight, white sugar It is the 0.9% of leg of pork weight, phosphate is the 0.2% of leg of pork weight, and honey is the 0.8% of leg of pork weight, and sodium iso-vc is the leg of pork The 0.04% of weight.
In the present invention preferably in technical scheme, cured meat is sealed in 2h in 120MPa environment by the S3, drying, Pile is placed 12-14 days in 4-12 degrees Celsius of environment.
In the present invention preferably technical scheme, the ratio of various bacterium is 3 in the S4 fermented fungals group:2:0.8:1.
In the present invention preferably technical scheme, in described tri- sections of temperature-variable fermentations of S5：
The pre fermentation phase, at 17-19 degrees Celsius, relative humidity continues 20 days 65% for room temperature control,
Fermentation phase, room temperature are controlled at 24-26 degrees Celsius, continue relative humidity at 70%, 40-42 days, indoor holding air Circulation,
Ferment the later stage, room temperature control is at 29-31 degrees Celsius, and 75%, 25 days time, indoor gentle breeze in good time follows relative humidity Ring.
In the present invention preferably technical scheme, the S6 after-flames bavin ash granularity is 2.0mm, and rebasing and covering firewood ash is thick Spend for 30-40mm, continue fermentation 5 months under ventilated environment, control environment temperature as 12-14 degrees Celsius.
In the present invention preferably technical scheme, ham is placed into temperature as the storeroom in 4-12 degrees Celsius by the S7 Middle storage.
Beneficial effects of the present invention are：
Ham fermenting technique in Anfu provided by the invention, is pickled for the first time by the way of rubbing, then by that will pickle In liquid injection meat, and pressurized treatments are carried out, be advantageous to shorten fermentation time and reduce the use of salt amount, shorten the time according to experiment Up to 48%, and in fermentation stage, three-stage temperature-variable fermentation is closed using composite fermentation fungi flock mating, can effectively lift fermentation Effect, then introduce after-flame bavin ash covering process, on the basis of without using traditional smoking process obtain smoked flavor effect Fruit, and the ham obtained by the cooperation of whole process is in good taste, salt content is low.
Embodiment
Further illustrate technical scheme below and by embodiment.
Embodiment one：
A kind of Anfu ham fermenting technique is provided in embodiment, this method comprises the steps of：
S1：Leg material selects " Anfu rice pig ", and leg material weighs 9 kilograms, leg skin depth≤0.30cm, show condition thickness≤3.0cm, locates in advance Leg material is managed, mowing leg embryo, shaves the residual hair of leg skin and dirt, prescinds manadesma, broken bone, and blood stains extrusion will be remained in vein blood vessel, Rough segmentation size, put neat, airing 2 days；
S2：Pickle：It is 6 degrees Celsius to control whole curing process temperature, and salt dosage is the 2% of fresh leg quality first, in pig On leg plus salt is rubbed, and to meat water outlet, every leg about needs to rub with the hands 5 minutes；Then the pickling liquid mixed up in advance is injected in meat；Salt is used again Adding salt rubbing on the leg of pork with starch, salt amount is the 3% of fresh leg quality, and amount of starch is the 3% of fresh leg quality,
In the salt for being used to rub, wherein refined salt is total salt amount 65%, and crude salt is total salt amount 35%, and mixing is fine ground；
The pickling liquid is made up of salt, white sugar, phosphate, honey and sodium iso-vc, and the salt is leg of pork weight 2%, white sugar is the 0.9% of leg of pork weight, and phosphate is the 0.2% of leg of pork weight, and honey is the 0.8% of leg of pork weight, different VC Sodium is the 0.04% of leg of pork weight；
S3：Cured meat is sealed in 2h in 120MPa environment, pile is placed 13 days in drying, 4 degrees Celsius of environment；
S4：The culture of fermented fungal group：Take saccharomycete, mould fungi, lactic acid bacteria and micrococcus luteus, ratio 3:2:0.8: 1, fermented fungal group is made after expanding culture；After fermented fungal group is mixed with glucose solution, spray in surface of ham；
S5：Three sections of temperature-variable fermentations：
The pre fermentation phase, at 18 degrees Celsius, relative humidity continues 20 days 65% for room temperature control,
The fermentation phase, room temperature control is at 25 degrees Celsius, and relative humidity continues 41 days 70%, indoor holding air circulation,
Ferment the later stage, room temperature control is at 30 degrees Celsius, and relative humidity is 75%, 25 days time, indoor gentle breeze circulation in good time；
S6：Ham after fermentation process is taken out, is laid on the after-flame bavin ash of 2.0mm granularities, then cover one layer of same control gauge Lattice after-flame bavin ash, its surface first is smeared with firewood ash before covering ham, rebasing and covering firewood ash thickness is 35mm, in venting ring Continue fermentation 5 months under border, it is 13 degrees Celsius to control environment temperature；
The after-flame bavin ash is by 2 by after-flame China fir ash, after-flame banyan ash and after-flame masson pine ash：1：2 proportioning mixing groups Into；
S7：After the completion of fermentation, ham is placed into temperature to be stored in the storeroom in 4 degrees Celsius.
Embodiment two
A kind of Anfu ham fermenting technique that embodiment two provides, this method comprise the steps of：
S1：Leg material selects " Anfu rice pig ", and leg material weighs 7 kilograms, leg skin depth≤0.45cm, show condition thickness≤3.5cm, locates in advance Leg material is managed, mowing leg embryo, shaves the residual hair of leg skin and dirt, prescinds manadesma, broken bone, and blood stains extrusion will be remained in vein blood vessel, Rough segmentation size, put neat, airing 1 day；
S2：Pickle：It is 5 degrees Celsius to control whole curing process temperature, and salt dosage is the 1% of fresh leg quality first, in pig On leg plus salt is rubbed, and to meat water outlet, every leg about needs to rub with the hands 3 minutes；Then the pickling liquid mixed up in advance is injected in meat；Salt is used again Adding salt rubbing on the leg of pork with starch, salt amount is the 2% of fresh leg quality, and amount of starch is the 1% of fresh leg quality,
In the salt for being used to rub, wherein refined salt is total salt amount 60%, and crude salt is total salt amount 40%, and mixing is fine ground；
The pickling liquid is made up of salt, white sugar, phosphate, honey and sodium iso-vc, and the salt is leg of pork weight 1%, white sugar is the 0.5% of leg of pork weight, and phosphate is the 0.1% of leg of pork weight, and honey is the 0.7% of leg of pork weight, different VC Sodium is the 0.03% of leg of pork weight；
S3：Cured meat is sealed in 1h in 80MPa environment, pile is placed 10 days in drying, 13 degrees Celsius of environment；
S4：The culture of fermented fungal group：Take saccharomycete, mould fungi, lactic acid bacteria and micrococcus luteus, ratio 2:1:0.6: 1, fermented fungal group is made after expanding culture；After fermented fungal group is mixed with glucose solution, spray in surface of ham；
S5：Three sections of temperature-variable fermentations：
The pre fermentation phase, at 16 degrees Celsius, relative humidity continues 18 days 60% for room temperature control,
The fermentation phase, room temperature control is at 22 degrees Celsius, and relative humidity continues 38 days 55%, indoor holding air circulation,
Ferment the later stage, room temperature control is at 26 degrees Celsius, and relative humidity is 65%, 24 days time, indoor gentle breeze circulation in good time；
S6：Ham after fermentation process is taken out, is laid on the after-flame bavin ash of 1.0mm granularities, then cover one layer of same control gauge Lattice after-flame bavin ash, its surface first is smeared with firewood ash before covering ham, rebasing and covering firewood ash thickness is 20mm, in venting ring Continue fermentation 3 months under border, it is 10 degrees Celsius to control environment temperature；
The after-flame bavin ash is by 2 by after-flame China fir ash, after-flame banyan ash and after-flame masson pine ash：1：2 proportioning mixing groups Into；
S7：After the completion of fermentation, ham is placed into temperature to be stored in the storeroom in 13 degrees Celsius.
Embodiment three
S1：Leg material selects " Anfu rice pig ", and leg material weighs 12 kilograms, leg skin depth≤0.45cm, show condition thickness≤3.5cm, in advance Leg material is handled, mowing leg embryo, shaves the residual hair of leg skin and dirt, prescinds manadesma, broken bone, and squeeze blood stains are remained in vein blood vessel Go out, rough segmentation size, put neat, airing 3 days；
S2：Pickle：It is 7 degrees Celsius to control whole curing process temperature, and salt dosage is the 3% of fresh leg quality first, in pig On leg plus salt is rubbed, and to meat water outlet, every leg about needs to rub with the hands 8 minutes；Then the pickling liquid mixed up in advance is injected in meat；Salt is used again Adding salt rubbing on the leg of pork with starch, salt amount is the 4% of fresh leg quality, and amount of starch is the 3% of fresh leg quality,
In the salt for being used to rub, wherein refined salt is total salt amount 70%, and crude salt is total salt amount 30%, and mixing is fine ground；
The pickling liquid is made up of salt, white sugar, phosphate, honey and sodium iso-vc, and the salt is leg of pork weight 3%, white sugar is the 1.3% of leg of pork weight, and phosphate is the 0.3% of leg of pork weight, and honey is the 0.9% of leg of pork weight, different VC Sodium is the 0.05% of leg of pork weight；
S3：Cured meat is sealed in 3h in 160MPa environment, pile is placed 16 days in drying, 20 degrees Celsius of environment；
S4：The culture of fermented fungal group：Take saccharomycete, mould fungi, lactic acid bacteria and micrococcus luteus, ratio 4:3:0.9: 1, fermented fungal group is made after expanding culture；After fermented fungal group is mixed with glucose solution, spray in surface of ham；
S5：Three sections of temperature-variable fermentations：
The pre fermentation phase, at 20 degrees Celsius, relative humidity continues 22 days 70% for room temperature control,
The fermentation phase, room temperature control is at 28 degrees Celsius, and relative humidity continues 44 days 80%, indoor holding air circulation,
Ferment the later stage, room temperature control is at 32 degrees Celsius, and relative humidity is 85%, 26 days time, indoor gentle breeze circulation in good time；
S6：Ham after fermentation process is taken out, is laid on the after-flame bavin ash of 3.0mm granularities, then cover one layer of same control gauge Lattice after-flame bavin ash, its surface first is smeared with firewood ash before covering ham, rebasing and covering firewood ash thickness is 50mm, in venting ring Continue fermentation 6 months under border, it is 16 degrees Celsius to control environment temperature；
The after-flame bavin ash is by 2 by after-flame China fir ash, after-flame banyan ash and after-flame masson pine ash：1：2 proportioning mixing groups Into；
S7：After the completion of fermentation, ham is placed into temperature to be stored in the storeroom in 20 degrees Celsius.
Comparative example one：
S1：Leg material selects " Anfu rice pig ", and leg material weighs 9 kilograms, leg skin depth≤0.30cm, show condition thickness≤3.0cm, locates in advance Leg material is managed, mowing leg embryo, shaves the residual hair of leg skin and dirt, prescinds manadesma, broken bone, and blood stains extrusion will be remained in vein blood vessel, Rough segmentation size, put neat, airing 2 days；
S2：10% that salt amount is fresh leg quality is taken, point 3 upper salt, wipes first of salt, salt dosage is the 4% of fresh leg quality. Fresh leg is placed on chopping board or in dustpan, from hock and foot stranding, then from bottom to top, by skin extroversion meat, applying salt rubbing, firmly Crumple back and forth to meat water outlet, immediately along with one layer of salt, pay attention to applying at the thick position of knee joint, hip joint and blood vessel and meat more Salt, but it is firmly not too quickly, and in order to avoid the tissue of damage meat, every leg about needs to rub with the hands 5 minutes, has rubbed the leg that will salt down after first of salt with the hands and has been stacked on On thin bamboo strip basketry, the inside laminated of leg bar, per 10-20 layers of pile, separated between two legs with bamboo chip.Later every 3 days, above and below the leg that will salt down Exchange turning 1 time；Rub second salt with the hands, salt dosage is the 3% of fresh leg quality.Method for salting is same as above, because surface is to moisten softening, This road salt is easy to smear；Rub the 3rd salt with the hands, salt dosage is the 3% of fresh leg quality, and method for salting is same as above；Fresh leg applies by 3 Salt, pile 3 times, 20 days.
S3：Gained ham is air-dried, the head product after the completion of air-drying is placed in 16 DEG C of room temperature, relative humidity 72%, at fermentation Reason 18 months, temperature is placed into be stored in the storeroom in 4 degrees Celsius after obtaining finished product ham.
Embodiment one to the ham of embodiment three and comparative example one is subjected to Experimental comparison, compression experiment survey is respectively adopted Required pressure during the fixed pressure 3mm by ham, places 8h in the environment of 35-40 degrees Celsius, 90% humidity by ham respectively, measures Going bad, which occurs, in surface of ham accounts for the accounting of the ham gross area, and observes ham color.
The test index of embodiment one to embodiment three and comparative example is as follows：
The present invention is described with reference to the preferred embodiments, and those skilled in the art know, is not departing from the present invention's In the case of spirit and scope, various changes or equivalence replacement can be carried out to these features and embodiment.The present invention is not by this The limitation of specific embodiment disclosed in place, other embodiments fallen into claims hereof belong to protection of the present invention Scope.

Claims (10)

  1. A kind of 1. Anfu ham fermenting technique, it is characterized in that comprising the following steps：
    S1：Leg material selects " Anfu rice pig ", 7-12 kilograms of leg material weight, leg skin depth≤0.45cm, show condition thickness≤3.5cm, pre- place Leg material is managed, mowing leg embryo, shaves the residual hair of leg skin and dirt, prescinds manadesma, broken bone, and blood stains extrusion will be remained in vein blood vessel, Rough segmentation size, put neat, airing 1-3 days；
    S2：Pickle：It is 5-7 degrees Celsius to control whole curing process temperature, and salt dosage is the 1-3% of fresh leg quality first, in pig On leg plus salt is rubbed, and to meat water outlet, every leg about needs to rub 3-8 minutes with the hands；Then the pickling liquid mixed up in advance is injected in meat；Use again Salt and starch add salt rubbing on the leg of pork, and salt amount is the 2-4% of fresh leg quality, and amount of starch is the 1-3% of fresh leg quality；
    In the salt for being used to rub, wherein refined salt is total salt amount 60-70%, and crude salt is total salt amount 30-40%, and mixing is ground Carefully；
    The pickling liquid is made up of salt, white sugar, phosphate, honey and sodium iso-vc, and the salt is the 1- of leg of pork weight 3%, white sugar is the 0.5-1.3% of leg of pork weight, and phosphate is the 0.1-0.3% of leg of pork weight, and honey is leg of pork weight 0.7-0.9%, sodium iso-vc are the 0.03-0.05% of leg of pork weight；
    S3：Cured meat is sealed in 1-3h in 80-160MPa environment, pile places 10- in drying, 4-20 degrees Celsius of environment 16 days；
    S4：The culture of fermented fungal group：Take saccharomycete, mould fungi, lactic acid bacteria and micrococcus luteus, ratio 2-4:1-3:0.6- 0.9:1, fermented fungal group is made after expanding culture；After fermented fungal group is mixed with glucose solution, spray in surface of ham；
    S5：Three sections of temperature-variable fermentations：
    The pre fermentation phase, room temperature control is at 16-20 degrees Celsius, and relative humidity is in 60-70%, lasting 18-22 days, fermentation phase, room temperature Control is at 22-28 degrees Celsius, and relative humidity continues 38-44 days in 55-80%, indoor holding air circulation,
    Ferment the later stage, room temperature control is at 26-32 degrees Celsius, and relative humidity is in 65-85%, 24-26 days time, indoor in good time gentle breeze Circulation；
    S6：Ham after fermentation process is taken out, is laid on the after-flame bavin ash of 1.0-3.0mm granularities, then cover one layer of same control gauge Lattice after-flame bavin ash, its surface first is smeared with firewood ash before covering ham, rebasing and covering firewood ash thickness is 20-50mm, logical Continue to ferment 3-6 months under wind environment, it is 10-16 degrees Celsius to control environment temperature；
    The after-flame bavin ash is by 2 by after-flame China fir ash, after-flame banyan ash and after-flame masson pine ash：1：2 proportioning mixing compositions；
    S7：After the completion of fermentation, ham is placed into temperature to be stored in the storeroom in 4-20 degrees Celsius.
  2. 2. ham fermenting technique in Anfu according to claim 1, it is characterised in that：8-10 kilograms of the S1 legs material weight, leg Skin depth≤0.30cm, show condition thickness≤3.0cm, 2 days airing time.
  3. 3. ham fermenting technique in Anfu according to claim 1, it is characterised in that：The S2, which is controlled, to be pickled temperature and takes the photograph for 6 Family name's degree, salt dosage is the 2% of fresh leg quality first, and the salt dosage rubbed again is the 3% of fresh leg quality, and amount of starch is fresh leg matter The 3% of amount, every leg about need to rub with the hands 5 minutes.
  4. 4. ham fermenting technique in Anfu according to claim 1, it is characterised in that：The S2 is used in the salt of rubbing, its Middle refined salt is total salt amount 65%, and crude salt is total salt amount 35%.
  5. 5. ham fermenting technique in Anfu according to claim 1, it is characterised in that：In the S2 pickling liquids, the salt It is the 2% of leg of pork weight, white sugar is the 0.9% of leg of pork weight, and phosphate is the 0.2% of leg of pork weight, and honey is leg of pork weight 0.8%, sodium iso-vc is the 0.04% of leg of pork weight.
  6. 6. ham fermenting technique in Anfu according to claim 1, it is characterised in that：Cured meat is sealed in by the S3 2h in 120MPa environment, pile is placed 12-14 days in drying, 4-12 degrees Celsius of environment.
  7. 7. ham fermenting technique in Anfu according to claim 1, it is characterised in that：Various bacterium in the S4 fermented fungals group Ratio be 3:2:0.8:1.
  8. 8. ham fermenting technique in Anfu according to claim 1, it is characterised in that：In described tri- sections of temperature-variable fermentations of S5：
    The pre fermentation phase, at 17-19 degrees Celsius, relative humidity continues 20 days 65% for room temperature control,
    Fermentation phase, room temperature are controlled at 24-26 degrees Celsius, continue relative humidity at 70%, 40-42 days, indoor holding air circulation,
    Ferment the later stage, room temperature control is at 29-31 degrees Celsius, and relative humidity is 75%, 25 days time, indoor gentle breeze circulation in good time.
  9. 9. ham fermenting technique in Anfu according to claim 1, it is characterised in that：The S6 after-flames bavin ash granularity is 2.0mm, rebasing and covering firewood ash thickness is 30-40mm, continues fermentation 5 months under ventilated environment, controls environment temperature For 12-14 degrees Celsius.
  10. 10. ham fermenting technique in Anfu according to claim 1, it is characterised in that：Ham is placed into temperature by the S7 To be stored in the storeroom in 4-12 degrees Celsius.
CN201710865498.1A 2017-09-22 2017-09-22 A kind of Anfu ham fermenting technique Pending CN107467527A (en)

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CN109221961A (en) * 2018-09-05 2019-01-18 江西开元安福火腿有限责任公司 A kind of method for salting for strangling dish flavor Anfu ham
CN110432448A (en) * 2019-08-26 2019-11-12 贵州大学 A kind of production method of paste flavor ham

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CN109221961A (en) * 2018-09-05 2019-01-18 江西开元安福火腿有限责任公司 A kind of method for salting for strangling dish flavor Anfu ham
CN110432448A (en) * 2019-08-26 2019-11-12 贵州大学 A kind of production method of paste flavor ham

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