CN107535863A - A kind of processing method of the Cardia Salt dry-cured ham of fast-ripenin - Google Patents
A kind of processing method of the Cardia Salt dry-cured ham of fast-ripenin Download PDFInfo
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Abstract
The invention discloses a kind of processing method of the Cardia Salt dry-cured ham of fast-ripenin, comprise the following steps：(1) raw material selects；(2) repair；(3) pickle；(4) hanging cleaning；(5) low temperature dewatering；(6) ferment：Ham after dehydration terminates passes through cold fermentation stage, mesophilic digestion stage, high temperature fermentation stage and high temperature fermentation stage successively.Compared with 30% sodium salt in traditional sodium salt or existing report substitutes, sodium salt dosage is greatly reduced the inventive method；Fast-ripenin is carried out using modernization process, ham process time shortened to for 5 June by 10 December of traditional dry-cured ham.Whole process humiture automatically adjusts, and can produce throughout the year.The odorless leg of final products, bad leg; quality is homogeneous; while preferable flavor is maintained; salinity infiltration rate is accelerated; sodium salt content significantly reduces, and the process-cycle significantly shortens, and not only conforms with current consumer demand; industrialization, the scale of dry-cured ham are also beneficial to, promotes the process of industrialization of traditional meat.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of processing side of the Cardia Salt dry-cured ham of fast-ripenin
Method.
Background technology
Scientific investigations showed that, human body, which takes in excessive sodium, can cause hypertension, cerebrovascular sclerosis, heart disease etc. all
More diseases.Intake salt is no more than 5g for each person every day for the World Health Organization (WHO) recommendation, still, in many countries, particularly work
Industryization country, the intake of sodium salt is considerably beyond recommended amounts.Wherein processed food is the main source of sodium intake again.Therefore,
Reduce sodium salt content in processed food has turned into a developing direction of food processing industry.
Traditional meat of the dry-cured ham as China, " color, shape " is various, and the ham yellowish pink of quality better is ruddy,
Fat knot is white, and marrow is pink, and color of the leather Huang is bright；Give out the delicate fragrance of pleasant；Flavour is pure, it is salty it is comfortable in, fresh and tender succulence, food
Hui Tian afterwards；It is similar to Chinese lute or the leaf of bamboo.And the more thin skins of good meat of ham, contain a large amount of amino acid needed by human, nutritive value
Height, it is deep to be liked by consumers in general.But influenceed by its processing mode, dry-cured ham contains substantial amounts of salt, and this
Its consumption is limited to a certain extent and is eaten.The sodium salt content for reducing ham not only conforms with today's society to nutrient health
Demand, and dry-cured ham is capable of the key of innovation and development.
Dry-cured ham as a kind of traditional meat, not only pickle needed for sodium salt content it is high, and be affected by temperature, pickle only
It can carry out in the winter time, which greatly limits the production of enterprise.Conventional dry salts ham fermenting down dependent on natural environment change
Change, process time, entreprise cost was big, and it is weak to resist turn of the market ability up to 10-12 months.Simultaneously because the pipe of the science of shortage
Reason, is only operated, also quality differs product quality by rule of thumb.Above feature results in traditional Jinhua ham production technology and is difficult in adapt to
Current modernization market and consumer demand, therefore entered using modernization, central controlled new technology for dry-cured ham
It is most important for the development of one step.
The content of the invention
The purpose of the present invention is high for the existing process technology sodium salt content of dry-cured ham, process-cycle length, is grasped by rule of thumb
Make, the shortcomings that product quality quality differs, there is provided a kind of processing method of the Cardia Salt dry-cured ham of fast-ripenin.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is：
A kind of processing method of the Cardia Salt dry-cured ham of fast-ripenin, comprises the following steps：
(1) raw material selects：Select the up-to-standard leg of pork；The up-to-standard leg of pork is the fresh leg of pork of health.
(2) repair；Generally, conventionally, Chinese lute shape, but not limited to this are trimmed to；
(3) pickle：45%~55% sodium chloride is substituted with potassium chloride, is well mixed, is obtained pickling required Cardia Salt, press
The 6%-8% addition Cardia Salts of fresh ham weight, upper salt and salinity is promoted to absorb by massaging several times, in low temperature and high relative humidity condition
Under pickle 30-50 days；
(4) hanging cleaning：Fountain cleaning is carried out after the ham pickled is hung；
(5) low temperature dewatering：Ham low-temperature air-drying after cleaning is dehydrated 10-15 days；
(6) ferment：Dehydration terminate after ham in storehouse of ferment successively pass through the cold fermentation stage, the mesophilic digestion stage,
High temperature fermentation stage and high temperature fermentation stage, fermentation ends produce the Cardia Salt dry-cured ham of fast-ripenin.
Preferably fresh to raw material leg in step (1), no breakage is full and fresh without dislocation, leg muscle without wound, no knochenbruch
The red leg of pork.
The dressing process of step (2) includes cutting bone, opens face, repaiies leg side, squeezes extravasated blood.It is by each bone of prominent flesh noodles to cut bone
Cut, make flesh noodles smooth；The face of opening is that pork skin is cut into crescent with flesh noodles junction and cut by pork skin above shin bone
The fat and manadesma of cortex and flesh noodles；It is in two edge camber lines rejectings of leg unnecessary show condition and cortex to repair leg side；Crowded extravasated blood is
The blood remained in blood vessel extruded with thumb safe and healthy so as to ensure.
As a kind of optimal technical scheme, 50% sodium chloride is substituted with potassium chloride, is well mixed, obtain pickling needed for it is low
Sodium salt.Compared with 30% sodium salt in traditional sodium salt or existing report substitutes, sodium salt dosage is greatly reduced, and salinity infiltration rate is more
It hurry up, realize that ham corruption incidence is zero, and organoleptic quality does not have significant change, product is more beneficial for consumer health.
As another optimal technical scheme, divide 5-7 upper salt in step (3), massaged during first 1~3 time upper salt.Enter
One step preferably it is preceding twice on salt when, ham is placed on crawler type massager, by correlation roll shaft extruded or by
Rub, promote salinity to absorb.Lack this technique in traditional handicraft.
More specifically technical scheme is that first time salt dosage is the 20-30% of total salt dosage；Second of upper salt is for the first time
Upper salt is carried out after 1 day, and salt dosage is the 35-45% of total salt dosage；Salt salt on second is carried out after 3-5 days in third time, is used
Salt amount is the 10-20% of total salt dosage；4th time upper salt salt in third time is carried out after 5-10 days, and salt dosage is total salt dosage
10- 15%；5th time upper salt salt on the 4th time is carried out after 10-15 days, and salt dosage is the 5-10% of total salt dosage.Preceding two
During secondary upper salt, ham is placed on crawler type massager, is extruded or is massaged by the roll shaft of correlation, promotes salinity to absorb.
Need to be decided whether to mend salt again according to ham actual conditions after having gone up salt for usual 5th time.During pickling, it is right after salt to have gone up every time
Ham carries out turning, will before pile up the ham of lower floor and change and pile up upper strata, the ham for piling up upper strata before changes and piles up lower floor, from
And salinity is promoted to absorb and moisture discharge.
The preceding whole flesh noodles of salt upper three times will cover, in the suitably more saltings of bone and big blood vessel location；Afterwards twice on
Salt mainly carry out mending at place where three label positions and bone salt and it is preceding twice on salt when be aided with appropriate massage, promote salinity
Absorb.
Temperature control is pickled in described low temperature and high relative humidity condition at 2-4 DEG C, relative humidity is controlled in 90%-95%.This hair
Stacking is carried out in bright technical scheme in the freezer of low temperature and high relative humidity to pickle, 2-4 DEG C of temperature of ice house, relative humidity 90%-95%,
Humiture automatically adjusts.Compared with traditional pickling process technique, the growth of microorganism can be effectively controlled, realization can give birth to throughout the year
Production, the problem for avoiding traditional handicraft from producing in the winter time.
By the ham pickled hanging on the track that can be automatically moved, fountain cleaning is carried out using cleaning machine；Cleaning
When, ham is hung on the track automatically moved, and during by nozzle cleaning system, system automatic water jetting carries out fountain to ham
Cleaning.Compared with traditional immersion type washes leg technique, manpower is saved, reduces water consumption, efficiency improves, and avoids cross pollution.
Temperature during the low-temperature air-drying is 3-5 DEG C, and the humidity air-dried in storehouse is reduced using exhaust apparatus and accelerates fire
Leg air-dries.Ham hanging is dehydrated in equipped with the low-temperature air-drying storehouse for automatically moving track in the optimal technical scheme,
Storehouse temperature control is air-dried at 3-5 DEG C, humidity in storehouse is reduced by exhaust fan, accelerates ham and air-dries.Compared with traditional natural air-dries,
Microorganism pollution caused by avoiding temperature fluctuation and resulting food-safety problem, meanwhile, it also avoid because weather becomes
Moved repeatedly caused by change, save human cost.
The described cold fermentation stage：It it is 3-5 DEG C in temperature, relative humidity is 75-85% temperature and humidity control indirect fermentation 30-
45 days, keep room air circulation；
The described mesophilic digestion stage：It it is 10-20 DEG C in temperature, relative humidity is 65-80% temperature and humidity control indirect fermentation
20-30 days；
Described high temperature fermentation stage：It it is 17-32 DEG C in temperature, relative humidity is sent out between 55-65% temperature and humidity control
Ferment 20- 30 days；
Described high temperature fermentation stage：It it is 32-37 DEG C in temperature, relative humidity is 60-65% temperature and humidity control indirect fermentation
20-45 days.
Compared with traditional handicraft, the fermentation time reduction of technical solution of the present invention, Product quality and safety can obtain more preferably
Guarantee.
Beneficial effects of the present invention：
(1) present invention can effectively control the growth of microorganism, throughout the year by the control to whole process
Production, overcomes dependence of traditional dry-cured ham to season well.And by this modernization, the control of centralization,
Product quality is homogeneous.
(2) processing of ham needs to add a large amount of salt, although salt has a major impact to the quality and flavor of ham,
Salt content height is unfavorable for health, does not meet the consumption idea of modern.Invent at present and substituted 20%- using potassium chloride
30% sodium chloride, the present invention further reduce sodium salt content on this basis, find salinity infiltration rate faster, ham corruption
Incidence is zero, and organoleptic quality does not have significant change, and product is more beneficial for consumer health.
(3) traditional dry-cured ham process-cycle length, labor intensive material resources, adds business burden and potential risk, unfavorable
In scale, industrialized production.Dry-cured ham process time is shortened to the 5-6 months by the present invention by traditional 10-12 months, is contracted significantly
The short process-cycle, improve production efficiency.
Brief description of the drawings
Fig. 1 is the chlorine ion content determination result of processed sample
Fig. 2 is the sodium ions content measurement result of processed sample
Fig. 3 is the results of sensory evaluation of processed sample
Embodiment
With reference to specific embodiment, the present invention will be further described：
Embodiment 1
(1) raw material selects：Selection fresh and healthy, no breakage are full and fresh without dislocation, leg muscle without wound, no knochenbruch
It is red, the leg of pork of the weight at 13-14 kilograms；
(2) repair：Conventionally, the leg of pork is carried out cutting bone, opens face, repair leg side, squeezed extravasated blood, be finally trimmed to Chinese lute
Shape；
(3) pickle：50% (w/w) sodium chloride is substituted with potassium chloride and is well mixed, and Cardia Salt is configured to, by fresh leg weight
8% addition Cardia Salt of amount, point 6 upper salt, at 2-4 DEG C, relative humidity controls in 90%-95%, salting period temperature control
For 45 days.Salt amount is the 20% of total salt dosage on first time；24h carries out second of upper salt after salt on first time, and upper salt amount is total
The 40% of salt dosage；It is preceding twice on salt when, ham is placed on special crawler type massager, passes through related roll shaft and carry out
Extruding or massage, promote salinity to absorb；The upper salt of third time is carried out within 4 days after second of upper salt, upper salt amount is the 15% of total salt dosage；
Carry out the 4th upper salt within 8 days after salt in third time, upper salt amount is the 10% of total salt dosage；Carry out within 10 days after 4th upper salt the
Five upper salt, upper salt amount are the 10% of total salt dosage；The 6th upper salt is carried out within 10 days after 5th upper salt, upper salt amount is always to use salt
The 5% of amount；Turning is carried out after having gone up salt every time.
(4) hanging cleaning：By the ham pickled hanging on the track that can be automatically moved, sprayed using cleaning machine
Formula is cleaned；
(5) low temperature dewatering：The ham after cleaning is carried out into 3-5 DEG C of low-temperature air-drying in storehouse is air-dried to be dehydrated 10-15 days, used
Exhaust apparatus reduces the humidity quickening ham air-dried in storehouse and air-dried；
(6) ferment：After dehydration terminates, ham is successively by cold fermentation stage, mesophilic digestion stage, high temperature fermentation rank
Section and high temperature fermentation stage, detailed process are as follows：
A. the cold fermentation stage：It is 3-5 DEG C in temperature, middle fermentation 35 days between the temperature and humidity control that relative humidity is 75-85%,
Keep room air circulation；
B. the mesophilic digestion stage：It is 10-20 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 65-80% 30 days,
Per every about heating in 3 days or so once；
C. the high temperature stage：It is 21-30 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 55-65% 30 days, greatly
About every heating in 2 days or so once；
D. high temperature fermentation stage：It is 32-37 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 60-65% 40 days,
Per every about heating in 8 days or so once.
Embodiment 2
(1) raw material selects：Selection fresh and healthy, no breakage are full and fresh without dislocation, leg muscle without wound, no knochenbruch
It is red, the leg of pork of the weight at 9-10 kilograms；
(2) repair：Conventionally, the leg of pork is carried out cutting bone, opens face, repair leg side, squeezed extravasated blood, be finally trimmed to Chinese lute
Shape；
(3) pickle：50% (w/w) sodium chloride is substituted with potassium chloride and is well mixed, and Cardia Salt is configured to, by fresh leg weight
6% addition Cardia Salt of amount, point 5 upper salt, at 2-4 DEG C, relative humidity controls in 90%-95%, salting period temperature control
For 30 days.Salt amount is the 25% of total salt dosage on first time；24h carries out second of upper salt after salt on first time, and upper salt amount is total
The 40% of salt dosage；It is preceding twice on salt when, ham is placed on special crawler type massager, passes through related roll shaft and carry out
Extruding or massage, promote salinity to absorb；The upper salt of third time is carried out within 4 days after second of upper salt, upper salt amount is the 15% of total salt dosage；
Carry out the 4th upper salt within 8 days after salt in third time, upper salt amount is the 10% of total salt dosage；Carry out within 10 days after 4th upper salt the
Five upper salt, upper salt amount are the 10% of total salt dosage；Turning is carried out after having gone up salt every time.
(4) hanging cleaning：By the ham pickled hanging on the track that can be automatically moved, sprayed using cleaning machine
Formula is cleaned；
(5) low temperature dewatering：Ham after cleaning is carried out to 3-5 DEG C of low-temperature air-drying dehydration 10-15 in special air-dried storehouse
My god, the humidity quickening ham air-dried in storehouse is reduced using exhaust apparatus and is air-dried；
(6) ferment：After dehydration terminates, ham is successively by cold fermentation stage, mesophilic digestion stage, high temperature fermentation rank
Section and high temperature fermentation stage, detailed process are as follows：
A. the cold fermentation stage：It is 3-5 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 75-85% 30 days, protects
Hold room air circulation；
B. the mesophilic digestion stage：It is 10-20 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 65-80% 30 days,
Per every about heating in 3 days or so once；
C. the high temperature stage：It is 18-31 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 55-65% 30 days, greatly
About every heating in 2 days or so once；
D. high temperature fermentation stage：It is 32-37 DEG C in temperature, the temperature and humidity control indirect fermentation that relative humidity is 60-65% 25 days,
Per every about heating in 5 days or so once.
Sample of the embodiment of the present invention 1 in each process segment is taken to carry out pH, moisture, water activity, content of ashes, chlorine
Ion, sodium ions content measure and subjective appreciation.Meanwhile salt group is chosen as experiment contrast, every group of 5 repetitions.
PH is determined：Inserted using the plug-in type pH meter with probe in meat and measure its pH value.As a result as shown in table 1, by pH
PH is first raised during value result can be seen that processing declines afterwards.Salt group is shown significantly with Cardia Salt group in process finishing
Difference, salt group pH are substantially less than Cardia Salt group.
Influence of the Cardia Salt of table 1 to ham pH
Note：The table represents average ± standard deviation, n=5.Colleague marks different lowercase letter salt groups and Cardia Salt
Significantly (p ＜ 0.05), same column marks different capitalizations and represents that same treatment group shows in different process time differences group difference
Write (p ＜ 0.05).
Determination of moisture：With reference to national standard GB/T 9695.15-2008.As a result it is as shown in table 2, it can be seen that with adding
Extension between man-hour, moisture are remarkably decreased, without significant difference between salt group and Cardia Salt group.
Influence of the Cardia Salt of table 2 to ham moisture
Note：The table represents average ± standard deviation, n=5.Colleague marks different lowercase letter salt groups and Cardia Salt
Significantly (p ＜ 0.05), same column marks different capitalizations and represents that same treatment group shows in different process time differences group difference
Write (p ＜ 0.05).
Water activity detecting：Determined using admeasuring apparatus for measuring moisture content of substance.As a result it is as shown in table 3, it can be seen that with process time
Extend, water activity is remarkably decreased, without significant difference between salt group and Cardia Salt group.
Influence of the Cardia Salt of table 3 to ham water activity
Note：The table represents average ± standard deviation, n=5.Colleague marks different lowercase letter salt groups and Cardia Salt
Significantly (p ＜ 0.05), same column marks different capitalizations and represents that same treatment group shows in different process time differences group difference
Write (p ＜ 0.05).
Ash content test：With reference to national standard GB/T 9695.18-2008.As a result it is as shown in table 4, it can be seen that with adding
Extension between man-hour, content of ashes dramatically increase, by 150 days after without significant changes, salt group and Cardia Salt group are only at 45 days, i.e.,
Significant difference is shown after pickling, this is probably caused by salinity permeates.
Influence of the Cardia Salt of table 4 to ham content of ashes
Note：The table represents average ± standard deviation, n=5.Colleague marks different lowercase letter salt groups and Cardia Salt
Significantly (p ＜ 0.05), same column marks different capitalizations and represents that same treatment group shows in different process time differences group difference
Write (p ＜ 0.05).
Chlorine ion content determination：5g samples accurately are weighed, 50ml is settled to deionized water after ashing, takes 5ml to use
0.05mol AgNO3Titrated, add K2CrO4As indicator.As a result it is as shown in Figure 1.By figure it will be seen that with
The extension of process time, chloride ion content is integrally in rising trend, and salt group existed after 150 days without significant changes, Cardia Salt group
Without significant changes after 105 days, illustrate that chlorion faster reaches balance in Cardia Salt group.The chloride ion content of Cardia Salt group exists
It was significantly higher than salt group before 150 days, 150 days and later then without significant difference, illustrate that chlorion permeates faster in Cardia Salt group.With
Upper result illustrates that Cardia Salt helps speed up the infiltration rate of chlorion, the time required to shortening salt balance.
Sodium ions content determines：0.3g samples accurately are weighed, use HNO3Micro-wave digestion is carried out, is diluted with deionized water constant volume
To required concentration, content is determined using flame atomic emission pectrometry (FAES).As a result it is as shown in Figure 2.By figure, we can see
Go out, Cardia Salt group sodium ions content is substantially less than salt group, and final Cardia Salt group sodium salt content is in 3% or so, and control group phase
Than reducing about 40%, then more notable reduction is compared with traditional ham 9-13% salinity.
Subjective appreciation：The flavour and flavor of ham are an important factor for determining its quality, and reducing sodium salt content can not be with broken
Bad ham flavour and flavor are cost.With reference to ham feature, sensory evaluation scheme is formulated：It is small by 12 member composition sensory evaluations
Group, using 9 points system quantify method of weighting scores, respectively to the fragrance of ham, saline taste, tart flavour, bitter taste, quality, pickle taste, color and luster enters
Row evaluation.As a result it is as shown in Figure 3.By figure, it will be seen that Cardia Salt group is with salt group, the nothing on fragrance, quality, flavour is aobvious
Difference is write, and the color and luster of Cardia Salt group will be significantly higher than salt group.Thus we understand, using this method prepare Cardia Salt not
Product quality will not be only reduced, also contributes to be lifted the color and luster of ham.
The ham subjective appreciation standard of table 5
Claims (8)
1. the processing method of the Cardia Salt dry-cured ham of a kind of fast-ripenin, it is characterised in that comprise the following steps：
(1) raw material selects：Select the up-to-standard leg of pork；
(2) repair；
(3) pickle：45%~55% sodium chloride is substituted with potassium chloride, is well mixed, obtains pickling required Cardia Salt, by fresh pig
The 6%-8% addition Cardia Salts of leg weight, upper salt and promote salinity to absorb by massaging several times, salt down under the conditions of low temperature and high relative humidity
30-50 days processed；
(4) hanging cleaning：Fountain cleaning is carried out after the ham pickled is hung；
(5) low temperature dewatering：Ham low-temperature air-drying after cleaning is dehydrated 10-15 days；
(6) ferment：Ham after dehydration terminates passes through cold fermentation stage, mesophilic digestion stage, high temperature fermentation stage successively
And high temperature fermentation stage, fermentation ends produce the Cardia Salt dry-cured ham of fast-ripenin.
2. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 1, it is characterised in that：With chlorination
Potassium substitutes 50% sodium chloride, is well mixed, obtains pickling required Cardia Salt.
3. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 1, it is characterised in that：Divide 5-7
Secondary upper salt, massaged during first 1~3 time upper salt.
4. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 3, it is characterised in that：For the first time
Salt dosage is the 20-30% of total salt dosage；Second of upper salt salt on first time is carried out after 1 day, and salt dosage is total salt dosage
35-45%；Salt salt on second is carried out after 3-5 days in third time, and salt dosage is the 10-20% of total salt dosage；On 4th time
Salt salt in third time is carried out after 5-10 days, and salt dosage is the 10-15% of total salt dosage；5th upper salt salt on the 4th time
Carried out after 10-15 days, salt dosage is the 5-10% of total salt dosage, needs to be determined again according to ham actual conditions after having gone up salt the 5th time
Whether salt is mended；During preceding upper salt twice, ham is placed on crawler type massager, is extruded or is massaged by the roll shaft of correlation,
Salinity is promoted to absorb.
5. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 1, it is characterised in that：Described
Temperature control is pickled in low temperature and high relative humidity condition at 2-4 DEG C, relative humidity is controlled in 90%-95%.
6. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 1, it is characterised in that：It will pickle
Good ham is hung on the track that can be automatically moved, and carries out fountain cleaning.
7. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 1, it is characterised in that：It is described low
Temperature during warm air is dry is 3-5 DEG C, and the humidity quickening ham air-dried in storehouse is reduced using exhaust apparatus and is air-dried.
8. the processing method of the Cardia Salt dry-cured ham of fast-ripenin according to claim 1, it is characterised in that：
The described cold fermentation stage：It it is 3-5 DEG C in temperature, relative humidity is 75-85% temperature and humidity control indirect fermentation 30-45
My god, keep room air circulation；
The described mesophilic digestion stage：It it is 10-20 DEG C in temperature, relative humidity is 65-80% temperature and humidity control indirect fermentation 20-30
My god；
Described high temperature fermentation stage：It it is 17-32 DEG C in temperature, relative humidity is 55-65% temperature and humidity control indirect fermentation 20-
30 days；
Described high temperature fermentation stage：It it is 32-37 DEG C in temperature, relative humidity is 60-65% temperature and humidity control indirect fermentation 20-45
My god.
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| CN108783188A (en) * | 2018-06-15 | 2018-11-13 | 宁波大学 | A kind of preparation method taking off the instant ham of bone using Landrace leg as the less salt of raw material |
| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
| CN110800939A (en) * | 2019-11-15 | 2020-02-18 | 延边大学 | Making method of ham-flavored low-sodium fermented meat product |
| CN111227193A (en) * | 2020-04-02 | 2020-06-05 | 江苏经贸职业技术学院 | Processing method of low-salt ham |
| CN111493290A (en) * | 2020-05-15 | 2020-08-07 | 浙江正德和食品有限公司 | Ham meat and processing technology thereof |
| CN112471436A (en) * | 2020-11-26 | 2021-03-12 | 得利斯集团有限公司 | Production method of western fermented ham |
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| CN101233934A (en) * | 2007-02-02 | 2008-08-06 | 诸葛树华 | Deer ham and bloating method thereof |
| CN104082780A (en) * | 2014-06-24 | 2014-10-08 | 金华金贸火腿有限公司 | Production process for ham smoked by bamboo leaves |
| CN106035603A (en) * | 2016-06-22 | 2016-10-26 | 南京农业大学 | Enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs |
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| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
| CN110800939A (en) * | 2019-11-15 | 2020-02-18 | 延边大学 | Making method of ham-flavored low-sodium fermented meat product |
| CN111227193A (en) * | 2020-04-02 | 2020-06-05 | 江苏经贸职业技术学院 | Processing method of low-salt ham |
| CN111493290A (en) * | 2020-05-15 | 2020-08-07 | 浙江正德和食品有限公司 | Ham meat and processing technology thereof |
| CN112471436A (en) * | 2020-11-26 | 2021-03-12 | 得利斯集团有限公司 | Production method of western fermented ham |
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