CN107535863B - Processing method of rapidly-matured low-sodium salt dry-cured ham - Google Patents
Processing method of rapidly-matured low-sodium salt dry-cured ham Download PDFInfo
- Publication number
- CN107535863B CN107535863B CN201710964016.8A CN201710964016A CN107535863B CN 107535863 B CN107535863 B CN 107535863B CN 201710964016 A CN201710964016 A CN 201710964016A CN 107535863 B CN107535863 B CN 107535863B
- Authority
- CN
- China
- Prior art keywords
- ham
- salt
- low
- temperature
- sodium salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of fast-maturing low-sodium salt dry-cured ham, which comprises the following steps: (1) selecting raw materials; (2) trimming; (3) pickling; (4) hanging and cleaning; (5) dehydrating at low temperature; (6) fermentation: the dehydrated ham sequentially passes through a low-temperature fermentation stage, a medium-high temperature fermentation stage and a high-temperature fermentation stage. Compared with the traditional sodium salt or 30% sodium salt substitution in the existing report, the method greatly reduces the use amount of the sodium salt; the modern technology is adopted for rapid maturation, and the processing time of the ham is shortened to 5-6 months from 10-12 months of the traditional dry-cured ham. The temperature and humidity of the whole processing process can be automatically adjusted, and the production can be carried out all the year round. The final product has no odor and bad legs, has uniform quality, maintains better flavor, and simultaneously has accelerated salt penetration rate, obviously reduced sodium salt content and obviously shortened processing period, thereby not only meeting the requirements of current consumers, but also being beneficial to the industrialization and scale of the dry-cured ham and promoting the industrialization process of the traditional meat products.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a processing method of rapidly-matured low-sodium salt dry-cured ham.
Background
Scientific research shows that excessive sodium intake of human body can cause hypertension, cardiovascular and cerebrovascular sclerosis, heart disease and other diseases. The World Health Organization (WHO) recommends that salt intake per person be no more than 5g per day, but in many countries, especially industrialized countries, sodium salt intake far exceeds the recommended amount. Wherein the processed food is again the main source of sodium intake. Therefore, reducing the sodium salt content of processed foods has become a major trend in the food processing industry.
The dry-cured ham is taken as the traditional meat product in China, and has the advantages of good color, fragrance, taste and shape, good ham color, white fat, pink marrow and yellow and bright skin; gives out pleasant fragrance; pure taste, moderate salty and sweet taste, freshness, tenderness and succulence, and sweet taste after eating; shaped like a lute or a bamboo leaf. And the good ham has thin skin, contains a large amount of amino acid necessary for human body, has high nutritive value and is deeply loved by the consumers. However, dry-cured ham contains a large amount of common salt, which limits its consumption and eating to some extent, depending on its processing method. The reduction of the sodium salt content of the ham not only meets the requirements of the current society on nutrition and health, but also is the key for the innovative development of the dry-cured ham.
The dry-cured ham is a traditional meat product, the sodium salt content required by curing is high, the temperature influences the ham, the curing can be only carried out in winter, and the production of enterprises is limited to a great extent. The traditional dry-cured ham fermentation depends on the change of natural environment, the processing time is as long as 10-12 months, the enterprise cost is high, and the capability of resisting the market change is weak. Meanwhile, due to the lack of scientific management and the operation only by experience, the product quality is different. The above characteristics lead the traditional Jinhua ham production process to be difficult to adapt to the modern market and the requirements of consumers, so that the adoption of the modern and centralized control new process is very important for the further development of the dry-cured ham.
Disclosure of Invention
The invention aims to provide a processing method of quick-mature low-sodium salt dry-cured ham, aiming at the defects of high sodium salt content, long processing period, empirical operation and inconsistent product quality in the prior processing technology of dry-cured ham.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a processing method of fast-maturing low-sodium salt dry-cured ham comprises the following steps:
(1) selecting raw materials: selecting qualified pig legs; the pig legs with qualified quality are healthy and fresh pig legs.
(2) Trimming; in general, the Chinese lute is trimmed into a Chinese lute shape in a traditional way, but the Chinese lute shape is not limited to the Chinese lute shape;
(3) pickling: replacing 45-55% of sodium chloride with potassium chloride, uniformly mixing to obtain low sodium salt required for pickling, adding the low sodium salt according to 6-8% of the weight of fresh pig legs, salting for multiple times, promoting salt absorption through massage, and pickling for 30-50 days under the conditions of low temperature and high humidity;
(4) hanging and cleaning: hanging the pickled ham and then carrying out spray type cleaning;
(5) and (3) low-temperature dehydration: drying and dehydrating the cleaned ham in air at low temperature for 10-15 days;
(6) fermentation: and (3) the dehydrated ham sequentially passes through a low-temperature fermentation stage, a medium-high temperature fermentation stage and a high-temperature fermentation stage in a fermentation tank, and the quickly matured low-sodium salt dry-cured ham is obtained after the fermentation is finished.
In the step (1), the raw material legs are preferably fresh, have no damage or wound, have no broken bones or dislocation, and have plump and bright red leg muscles.
The trimming process of the step (2) comprises bone cutting, face opening, leg edge trimming and blood stasis squeezing. The bone cutting is to cut each bone protruding out of the meat surface to make the meat surface flat; the opening is to cut the pork skin into a crescent shape at the joint of the pork skin and the pork face above the tibia and cut the fat and fascia of the skin layer and the pork face; the step of trimming the legs is that redundant fat and cortex are removed along an arc line at two sides of the legs; the blood stasis extrusion is to extrude the residual blood in the blood vessel by using the thumb so as to ensure the sanitation and safety.
As a preferred technical scheme, potassium chloride is used for replacing 50% of sodium chloride, and the potassium chloride and the sodium chloride are uniformly mixed to obtain the low-sodium salt required by pickling. Compared with the traditional sodium salt or 30% sodium salt substitution in the existing report, the sodium salt dosage is greatly reduced, the salt penetration rate is higher, the ham rotting incidence rate is zero, the sensory quality is not obviously changed, and the product is more beneficial to the health of consumers.
As another preferred technical scheme, salt is added for 5-7 times in the step (3), and massage is carried out when salt is added for the first 1-3 times. Further preferably, when the ham is salted in the first two times, the ham is placed on a crawler-type massager and is extruded or massaged through a related roller shaft, so that the absorption of salt is promoted. This process is lacking in the conventional art.
The more specific technical proposal is that the first salt consumption is 20-30% of the total salt consumption; the second salting is carried out 1 day after the first salting, and the salt usage is 35-45% of the total salt usage; the third salting is carried out 3-5 days after the second salting, and the salt usage amount is 10-20% of the total salt usage amount; the fourth salting is carried out 5-10 days after the third salting, and the salt usage amount is 10-15% of the total salt usage amount; the fifth salting is carried out 10-15 days after the fourth salting, and the salt amount is 5-10% of the total salt amount. During the first two salting processes, the ham is placed on the crawler-type massager and is extruded or massaged through the related roller shafts, so that the salt absorption is promoted. Usually, after the salt is added for the fifth time, whether the salt is supplemented or not is determined according to the actual condition of the ham. During the salting process, the ham is turned and piled after salt is added every time, namely, the ham piled at the lower layer is piled at the upper layer, and the ham piled at the upper layer is piled at the lower layer, so that the salt absorption and the water discharge are promoted.
The whole meat surface is covered by salt for the first three times, and salt is properly scattered at the positions of bones and large blood vessels; the last two salting treatments are mainly used for supplementing salt at the positions of the three sticks and the bones, and proper massage is assisted during the first two salting treatments to promote the absorption of salt.
The curing temperature is controlled to be 2-4 ℃ and the relative humidity is controlled to be 90-95% under the low-temperature high-humidity condition. According to the technical scheme, the stack pickling is carried out in a low-temperature and high-humidity refrigeration house, the temperature of the refrigeration house is 2-4 ℃, the relative humidity is 90% -95%, and the temperature and the humidity are automatically adjusted. Compared with the traditional pickling process, the method can effectively control the growth of microorganisms, realize production all the year round and avoid the problem that the traditional process can only produce in winter.
Hanging the pickled ham on an automatically movable track, and performing spray type cleaning by adopting a cleaning machine; when the ham is cleaned, the ham is hung on the automatically moving track, and when the ham passes through the nozzle cleaning system, the system automatically sprays water to clean the ham in a spraying manner. Compared with the traditional soaking type leg washing process, the method saves labor, reduces water consumption, improves efficiency and avoids cross contamination.
The temperature in the low-temperature air drying process is 3-5 ℃, and the humidity in the air drying warehouse is reduced by adopting an exhaust device to accelerate the ham air drying. In the preferred technical scheme, the ham is hung in a low-temperature air drying warehouse provided with an automatic moving track for dehydration, the temperature of the air drying warehouse is controlled to be 3-5 ℃, the humidity in the warehouse is reduced by an exhaust fan, and the air drying of the ham is accelerated. Compared with the traditional natural air drying, the method avoids the microbial pollution caused by temperature fluctuation and the food safety problem caused by the microbial pollution, and meanwhile, the repeated movement caused by weather change is avoided, and the labor cost is saved.
The low-temperature fermentation stage comprises the following steps: fermenting for 30-45 days in a temperature and humidity control room with the temperature of 3-5 ℃ and the relative humidity of 75-85 percent, and keeping the indoor air circulation;
the medium temperature fermentation stage: fermenting at 10-20 deg.C and relative humidity of 65-80% for 20-30 days;
the medium-high temperature fermentation stage: fermenting at 17-32 deg.C and relative humidity of 55-65% for 20-30 days;
the high-temperature fermentation stage comprises: fermenting at 32-37 deg.C and relative humidity of 60-65% for 20-45 days.
Compared with the traditional process, the fermentation time of the technical scheme of the invention is shortened, and the product quality safety can be better guaranteed.
The invention has the beneficial effects that:
(1) the invention can effectively control the growth of microorganisms by controlling the whole processing process, can be produced all the year round, and well overcomes the dependence of the traditional dry-cured ham on seasons. And through the modernization and centralized control, the product quality is uniform.
(2) The ham needs to be added with a large amount of salt, and although the salt has important influence on the quality and flavor of the ham, the salt content is high, thus being not good for health and not conforming to the consumption concept of modern people. At present, potassium chloride is used for replacing 20-30% of sodium chloride, the content of sodium salt is further reduced on the basis of the method, the salt penetration rate is higher, the ham corruption incidence is zero, the sensory quality is not obviously changed, and the product is more beneficial to the health of consumers.
(3) The traditional dry-cured ham has long processing period, consumes manpower and material resources, increases the burden and potential risk of enterprises, and is not beneficial to large-scale and industrial production. The invention shortens the processing time of the dry-cured ham from the traditional 10-12 months to 5-6 months, greatly shortens the processing period and improves the production efficiency.
Drawings
FIG. 1 shows the results of determination of the chloride ion content of processed samples
FIG. 2 shows the results of sodium ion content measurement of processed samples
FIG. 3 is a sensory evaluation result of the processed sample
Detailed Description
The invention is further illustrated by the following specific examples:
example 1
(1) Selecting raw materials: selecting fresh and healthy pig legs without damage or wound, broken bones or dislocation, full and bright red leg muscles and the weight of the pig legs of 13-14 kilograms;
(2) trimming: cutting bones, opening faces, trimming leg edges, squeezing extravasated blood and finally trimming into a lute shape according to a traditional mode;
(3) pickling: replacing 50% (w/w) of sodium chloride with potassium chloride, mixing well to prepare low sodium salt, adding the low sodium salt according to 8% of the weight of the fresh leg, salting for 6 times, controlling the temperature at 2-4 ℃, controlling the relative humidity at 90% -95%, and salting for 45 days. The first salt adding amount is 20% of the total salt adding amount; carrying out secondary salting 24 hours after the primary salting, wherein the salting amount is 40% of the total salt usage amount; when the ham is salted in the first two times, the ham is placed on a special crawler-type massager and is extruded or massaged through a related roller shaft, so that the absorption of salt is promoted; carrying out third salting 4 days after the second salting, wherein the salting amount is 15% of the total salt usage amount; carrying out fourth salting 8 days after the third salting, wherein the salting amount is 10% of the total salt usage amount; performing fifth salting 10 days after the fourth salting, wherein the salting amount is 10% of the total salt usage amount; carrying out sixth salting 10 days after the fifth salting, wherein the salting amount is 5% of the total salt usage amount; and turning the pile after the salt is fed each time.
(4) Hanging and cleaning: hanging the pickled ham on an automatically movable track, and performing spray type cleaning by adopting a cleaning machine;
(5) and (3) low-temperature dehydration: drying and dehydrating the cleaned ham in an air drying warehouse at a low temperature of 3-5 ℃ for 10-15 days, and reducing the humidity in the air drying warehouse by using an exhaust device to accelerate the ham air drying;
(6) fermentation: after dehydration, the ham sequentially passes through a low-temperature fermentation stage, a medium-high temperature fermentation stage and a high-temperature fermentation stage, and the specific process is as follows:
a. and (3) a low-temperature fermentation stage: fermenting for 35 days in a temperature and humidity control room with the temperature of 3-5 ℃ and the relative humidity of 75-85 percent, and keeping the indoor air circulation;
b. a medium-temperature fermentation stage: fermenting at 10-20 deg.C and relative humidity of 65-80% for 30 days, and heating once every 3 days;
c. and (3) a medium-high temperature stage: fermenting for 30 days at 21-30 deg.C and relative humidity of 55-65%, and heating for one degree every 2 days;
d. and (3) high-temperature fermentation stage: fermenting at 32-37 deg.C and relative humidity of 60-65% for 40 days, and heating once every 8 days.
Example 2
(1) Selecting raw materials: selecting fresh and healthy pig legs without damage or wound, broken bones or dislocation, full and bright red leg muscles and 9-10 kg weight;
(2) trimming: cutting bones, opening faces, trimming leg edges, squeezing extravasated blood and finally trimming into a lute shape according to a traditional mode;
(3) pickling: replacing 50% (w/w) of sodium chloride with potassium chloride, mixing well to obtain low sodium salt, adding low sodium salt according to 6% of fresh leg weight, salting for 5 times, controlling temperature at 2-4 deg.C, controlling relative humidity at 90% -95%, and pickling for 30 days. The first salt adding amount is 25% of the total salt adding amount; carrying out secondary salting 24 hours after the primary salting, wherein the salting amount is 40% of the total salt usage amount; when the ham is salted in the first two times, the ham is placed on a special crawler-type massager and is extruded or massaged through a related roller shaft, so that the absorption of salt is promoted; carrying out third salting 4 days after the second salting, wherein the salting amount is 15% of the total salt usage amount; carrying out fourth salting 8 days after the third salting, wherein the salting amount is 10% of the total salt usage amount; performing fifth salting 10 days after the fourth salting, wherein the salting amount is 10% of the total salt usage amount; and turning the pile after the salt is fed each time.
(4) Hanging and cleaning: hanging the pickled ham on an automatically movable track, and performing spray type cleaning by adopting a cleaning machine;
(5) and (3) low-temperature dehydration: drying and dehydrating the cleaned ham in a special air drying warehouse at a low temperature of 3-5 ℃ for 10-15 days, and reducing the humidity in the air drying warehouse by using an exhaust device to accelerate the air drying of the ham;
(6) fermentation: after dehydration, the ham sequentially passes through a low-temperature fermentation stage, a medium-high temperature fermentation stage and a high-temperature fermentation stage, and the specific process is as follows:
a. and (3) a low-temperature fermentation stage: fermenting for 30 days in a temperature and humidity control room with the temperature of 3-5 ℃ and the relative humidity of 75-85 percent, and keeping the indoor air circulation;
b. a medium-temperature fermentation stage: fermenting at 10-20 deg.C and relative humidity of 65-80% for 30 days, and heating once every 3 days;
c. and (3) a medium-high temperature stage: fermenting at 18-31 deg.C and relative humidity of 55-65% for 30 days, and heating once every 2 days;
d. and (3) high-temperature fermentation stage: fermenting at 32-37 deg.C and relative humidity of 60-65% for 25 days, and heating once every 5 days.
The samples obtained in the processing stages of the method of example 1 are taken for pH, moisture content, water activity, ash content, chloride ion and sodium ion content determination and sensory evaluation. Meanwhile, salt groups were selected as experimental controls, with 5 replicates per group.
And (3) pH measurement: the pH was measured by inserting a probe-equipped insert pH meter into the meat. The results are shown in Table 1, from the pH results it can be seen that the pH increased and then decreased during processing. The salt group showed a significant difference from the low sodium salt group at the end of processing, with the salt group pH being significantly lower than the low sodium salt group.
TABLE 1 Effect of Low sodium salt on ham pH
Note: the table shows the mean ± standard deviation, n ═ 5. The same row is labeled with different lower case letters to indicate significant difference between the salt group and the low sodium salt group (p < 0.05), and the same column is labeled with different upper case letters to indicate significant difference between the same treatment group at different processing times (p < 0.05).
And (3) measuring the moisture content: refer to the national standard GB/T9695.15-2008. As shown in table 2, it can be seen that the moisture content decreased significantly with the increase of the processing time, and there was no significant difference between the salt group and the low sodium salt group.
TABLE 2 Effect of Low sodium salt on ham moisture content
Note: the table shows the mean ± standard deviation, n ═ 5. The same row is labeled with different lower case letters to indicate significant difference between the salt group and the low sodium salt group (p < 0.05), and the same column is labeled with different upper case letters to indicate significant difference between the same treatment group at different processing times (p < 0.05).
And (3) water activity determination: measured using a water activity meter. As shown in table 3, it can be seen that the water activity decreased significantly with the increase of the processing time, and there was no significant difference between the salt group and the low sodium salt group.
TABLE 3 Effect of Low sodium salt on ham Water Activity
Note: the table shows the mean ± standard deviation, n ═ 5. The same row is labeled with different lower case letters to indicate significant difference between the salt group and the low sodium salt group (p < 0.05), and the same column is labeled with different upper case letters to indicate significant difference between the same treatment group at different processing times (p < 0.05).
And (3) determining the ash content: refer to the national standard GB/T9695.18-2008. As shown in table 4, it can be seen that the ash content was significantly increased with the processing time being prolonged, and there was no significant change until 150 days later, and the common salt group and the low sodium salt group showed a significant difference only at 45 days, i.e., after curing, which may be caused by salt penetration.
TABLE 4 Effect of Low sodium salt on ham Ash content
Note: the table shows the mean ± standard deviation, n ═ 5. The same row is labeled with different lower case letters to indicate significant difference between the salt group and the low sodium salt group (p < 0.05), and the same column is labeled with different upper case letters to indicate significant difference between the same treatment group at different processing times (p < 0.05).
And (3) measuring the content of chloride ions: accurately weighing 5g of sample, ashing, diluting with deionized water to 50ml, taking 5ml, and adding 0.05mol AgNO3Carrying out titration, adding K2CrO4As an indicator. The results are shown in FIG. 1. As can be seen from the figure, the chloride ion content generally increased with the increase of the processing time, the salt group did not change significantly after 150 days, and the low sodium salt group did not change significantly after 105 days, indicating that the chloride ions reached equilibrium faster in the low sodium salt group. The chloride ion content of the low sodium salt group was significantly higher than that of the common salt group before 150 days, and there was no significant difference between 150 days and later, indicating that the chloride ion penetrated faster in the low sodium salt group. The above results show that low sodium salt is helpful to accelerate the permeation rate of chloride ions and shorten the time required for salt balance.
And (3) measuring the content of sodium ions: accurately weighing 0.3g of sample, and using HNO3Performing microwave digestion, diluting to required concentration with deionized water at constant volume, and measuring content by Flame Atomic Emission Spectrometry (FAES). The results are shown in FIG. 2. As can be seen from the figure, the content of sodium ions in the low-sodium salt group is significantly lower than that in the salt-eating group, and the final content of sodium salts in the low-sodium salt group is about 3 percent, which is reduced by about 3 percent compared with the control group40 percent, and the salt content is obviously reduced compared with that of the traditional ham of 9 to 13 percent.
Sensory evaluation: the taste and flavor of ham are important factors determining the quality of ham, and the reduction of the content of sodium salt cannot be realized at the cost of destroying the taste and flavor of the ham. Combining the characteristics of the ham, formulating a sensory evaluation scheme: a sensory evaluation group consisted of 12 members, and the flavor, salty taste, sour taste, bitter taste, texture, salting taste and color of ham were evaluated by 9-point quantitative weighted scoring method. The results are shown in FIG. 3. As can be seen from the figure, the low sodium salt group and the common salt group have no significant difference in flavor, texture and taste, and the color of the low sodium salt group is significantly higher than that of the common salt group. Therefore, the low-sodium salt prepared by the method does not reduce the product quality, and is beneficial to improving the color of the ham.
TABLE 5 ham sensory evaluation criteria
Claims (5)
1. A processing method of fast mature low-sodium salt dry-cured ham is characterized by comprising the following steps:
(1) selecting raw materials: selecting qualified pig legs;
(2) trimming;
(3) pickling: replacing 45-55% of sodium chloride with potassium chloride, uniformly mixing to obtain low-sodium salt required for pickling, adding the low-sodium salt according to 6-8% of the weight of fresh pig legs, salting for multiple times, promoting salt absorption through massage, and pickling for 30-50 days under the conditions of low temperature and high humidity; the pickling temperature is controlled to be 2-4 ℃ and the relative humidity is controlled to be 90-95% under the low-temperature high-humidity condition;
(4) hanging and cleaning: hanging the pickled ham and then carrying out spray type cleaning;
(5) and (3) low-temperature dehydration: drying and dehydrating the cleaned ham in air at low temperature for 10-15 days; the temperature in the low-temperature air drying process is 3-5 ℃, and an exhaust device is adopted to reduce the humidity in an air drying warehouse and accelerate the air drying of the ham;
(6) fermentation: the dehydrated ham sequentially passes through a low-temperature fermentation stage, a medium-high temperature fermentation stage and a high-temperature fermentation stage, and the quickly matured low-sodium salt dry-cured ham is obtained after the fermentation is finished;
the low-temperature fermentation stage comprises the following steps: fermenting for 30-45 days in a temperature and humidity control room with the temperature of 3-5 ℃ and the relative humidity of 75-85 percent, and keeping the indoor air circulation;
the medium temperature fermentation stage: fermenting at 10-20 deg.C and relative humidity of 65-80% for 20-30 days;
the medium-high temperature fermentation stage: fermenting at 17-32 deg.C and relative humidity of 55-65% for 20-30 days;
the high-temperature fermentation stage comprises: fermenting at 32-37 deg.C and relative humidity of 60-65% for 20-45 days.
2. The process of fast maturing, low sodium salt, dry-cured ham according to claim 1, wherein: and (3) replacing 50% of sodium chloride with potassium chloride, and uniformly mixing to obtain the low-sodium salt required by pickling.
3. The process of fast maturing, low sodium salt, dry-cured ham according to claim 1, wherein: the salt is added for 5-7 times, and the massage is carried out when the salt is added for the first 1-3 times.
4. The process of fast maturing, low sodium salt, dry-cured ham according to claim 3, wherein: the first salt consumption is 20-30% of the total salt consumption; the second salting is carried out 1 day after the first salting, and the salt usage is 35-45% of the total salt usage; the third salting is carried out 3-5 days after the second salting, and the salt usage amount is 10-20% of the total salt usage amount; the fourth salting is carried out 5-10 days after the third salting, and the salt usage amount is 10-15% of the total salt usage amount; the fifth salting is carried out 10-15 days after the fourth salting, the salt usage amount is 5-10% of the total salt usage amount, and whether salt supplement is needed or not is determined according to the actual condition of the ham after the fifth salting; when the ham is salted for the first two times, the ham is placed on the crawler-type massager and is extruded or massaged through the related roller shafts, so that the absorption of salt is promoted.
5. The process of fast maturing, low sodium salt, dry-cured ham according to claim 1, wherein: hanging the pickled ham on a rail capable of automatically moving, and carrying out spray type cleaning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710964016.8A CN107535863B (en) | 2017-10-16 | 2017-10-16 | Processing method of rapidly-matured low-sodium salt dry-cured ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710964016.8A CN107535863B (en) | 2017-10-16 | 2017-10-16 | Processing method of rapidly-matured low-sodium salt dry-cured ham |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107535863A CN107535863A (en) | 2018-01-05 |
| CN107535863B true CN107535863B (en) | 2020-11-17 |
Family
ID=60966990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710964016.8A Active CN107535863B (en) | 2017-10-16 | 2017-10-16 | Processing method of rapidly-matured low-sodium salt dry-cured ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107535863B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783188B (en) * | 2018-06-15 | 2021-07-13 | 宁波大学 | Preparation method of low-salt boneless instant ham taking long white pig legs as raw materials |
| 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 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1189099C (en) * | 2000-03-13 | 2005-02-16 | 丽江永胜三川火腿厂 | Method for preserving ham |
| CN1283158C (en) * | 2004-11-26 | 2006-11-08 | 南京农业大学 | Ferment and mature process of dried pickled ham |
| 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 |
| CN106035603B (en) * | 2016-06-22 | 2019-06-14 | 南京农业大学 | The method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation |
-
2017
- 2017-10-16 CN CN201710964016.8A patent/CN107535863B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107535863A (en) | 2018-01-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107535863B (en) | Processing method of rapidly-matured low-sodium salt dry-cured ham | |
| CN104705693B (en) | A kind of richness calcium lacks the processing technology of salt Salted duck egg | |
| CN102038219B (en) | Method for processing fermented fish | |
| CN103315325B (en) | Spiced beef and its preparation method | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN103750389A (en) | Rapid salting method of low-salt salted pork | |
| CN103919085A (en) | New method for manufacturing pickles | |
| CN106937726A (en) | Xuanwei ham is low-salt pickled and artificial fermentation's technique | |
| CN111387426A (en) | Quick-frozen conditioning Sichuan-flavor low-sodium spicy hot pot beef and processing method thereof | |
| CN111418774A (en) | Quick-frozen prepared chopstick beef and processing method thereof | |
| CN110786469A (en) | Processing method of preserved meat product | |
| CN107114701A (en) | A kind of preparation method of sauced meat | |
| CN110800939A (en) | Making method of ham-flavored low-sodium fermented meat product | |
| CN110353177A (en) | Fermented pork does manufacture craft | |
| CN106942618A (en) | A kind of processing method of dried beef | |
| CN113080390A (en) | Preparation method of sauce braised meat product | |
| CN110973518A (en) | Processing method of canned sour fish | |
| CN106213249A (en) | A kind of breakfast sausage and processing method thereof | |
| CN105105159A (en) | Halal air-dried fermented yak meat with flavor of strawberries and making method thereof | |
| CN110150603A (en) | Two-step fermentation produces the processing technology of less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong | |
| CN110584018A (en) | Processing method for reducing protein change of pressed salted duck | |
| CN109123598A (en) | A kind of dedicated sauce of Sichuan cuisine and preparation method thereof | |
| CN110623214A (en) | Processing method of air-dried meat product | |
| CN115251356A (en) | Preparation method of spicy fish block chili sauce | |
| CN114158717A (en) | Spicy fish block chili sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |