CN108371294A - The ham processing method of low nitrite content - Google Patents
The ham processing method of low nitrite content Download PDFInfo
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- CN108371294A CN108371294A CN201810246174.4A CN201810246174A CN108371294A CN 108371294 A CN108371294 A CN 108371294A CN 201810246174 A CN201810246174 A CN 201810246174A CN 108371294 A CN108371294 A CN 108371294A
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 21
- 235000021110 pickles Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 230000011218 segmentation Effects 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims description 277
- 238000009938 salting Methods 0.000 claims description 50
- 235000012149 noodles Nutrition 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 238000005554 pickling Methods 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 20
- 235000015277 pork Nutrition 0.000 claims description 20
- 239000011148 porous material Substances 0.000 claims description 20
- 230000008595 infiltration Effects 0.000 claims description 18
- 238000001764 infiltration Methods 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 11
- 229920000742 Cotton Polymers 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000012797 qualification Methods 0.000 claims description 10
- 235000020995 raw meat Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000001514 detection method Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000012360 testing method Methods 0.000 abstract description 2
- 235000015598 salt intake Nutrition 0.000 description 8
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 231100000567 intoxicating Toxicity 0.000 description 1
- 230000002673 intoxicating effect Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to ham processing technique fields, and in particular to the ham processing method of low nitrite content；Include the following steps：S1, sorting；S2, finishing；S3 cold sterilizations, acid discharge；S4, dispensing；S5, it pickles；S6, denitration；S7, hanging fermentation；S8, segmentation；S9, storage；The ham yellowish pink that is pickled out using the technical method is ruddy, gives off a strong fragrance, is delicious pure, fragrant without salty, and unique flavor, every physics and chemistry, sanitary index reach《Chinese ham》The top grade index of standard, wherein：Content of nitrite repeatedly spot-check detection , Jun≤1mg/kg through national authority testing agency.
Description
Technical field
The present invention relates to ham processing technique fields, and in particular to the ham processing method of low nitrite content.
Background technology
Ham is a kind of national product that China has spread thousands of years, and nitrite is a key in ham product
Sanitary index, such as too high levels, it may appear that intoxicating phenomenon；Even if content is not exceeded, such as long-term large amounts of food also will appear cancer processed
Phenomenon has seriously affected and has constrained the development of ham traditional national industry.
In the process of chinese ham, since the place of production, raw material, processing technology and artificial factor are too many, quality is equal
Weighing apparatus property is difficult to guarantee, and the finished product processed is irregular, not only influences the flavor of ham, but also because of the height of content of nitrite
It is low, also influence ham product interior quality and the health of consumer.
Invention content
The purpose of the present invention is to provide hams prepared by a kind of ham processing method of low nitrite content, the method
Content of nitrite is relatively low, eats healthier.
In order to solve the above technical problems, the present invention uses following technical scheme：
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated
S4, dispensing
Weigh pig back leg weight and salt weight；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
It allows salt marsh to be permeated from pore, then carries out placing and pickle, after raw material water outlet is lost in, upper salt upper for the second time after pickling 4 to 5 days,
First water should be outwelled when upper salt again；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is permeated from pore, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 15 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly against hair with hand after salt on whole surfaces and rubs 5 minutes, flesh noodles
It fills and carries out after salt placing marinated, cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into fermentation plant, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored.
Further, in S3 dispensings, salt consumption is 40g/ kilograms of pig back leg.
Further, during S4 is marinated, temperature control is at 1-6 DEG C between pickling, and humid control is 75%.
Further, S6 hangings fermentation in, fermentation temperature control between 5-20 DEG C, humid control between 50%-70%,
Further, in S6 hangings fermentation, fermentation time is 240 days.
Compared with prior art, the beneficial effects of the invention are as follows：
1. using, the ham yellowish pink that the technical method is pickled out is ruddy, gives off a strong fragrance, is delicious pure, fragrant without salty, unique flavor,
Every physics and chemistry, sanitary index reach《Chinese ham》The top grade index of standard, wherein：Content of nitrite is examined through national authority
It surveys mechanism and repeatedly spot-check detection , Jun≤1mg/kg.
2. using low temperature, the pickling technology of less salt enables to the ham special taste processed, nutritive value compared with
It is high.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated
S4, dispensing
Weigh pig back leg weight and salt weight；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored.
The ham yellowish pink that is pickled out using the technical method is ruddy, gives off a strong fragrance, is delicious pure, fragrant without salty, and flavor is only
Spy, every physics and chemistry, sanitary index reach《Chinese ham》The top grade index of standard, wherein：Content of nitrite is through state's familia
Prestige testing agency repeatedly spot-check detection , Jun≤1mg/kg.
Embodiment 2
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored,
The amount of salt will be used to be defined, enable to salinity moderate, it is good in taste.
Embodiment 3
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting, temperature controls between pickling
At 1 DEG C, humid control 75%,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored,
Temperature and humidity to pickling workshop controls, can be suitable for the marinated of ham so that marinated ham is good in taste.
Embodiment 4
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting, temperature controls between pickling
At 3 DEG C, humid control 75%,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored,
Temperature and humidity to pickling workshop controls, can be suitable for the marinated of ham so that marinated ham is good in taste.
Embodiment 5
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting, temperature controls between pickling
At 6 DEG C, humid control 75%,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored,
Temperature and humidity to pickling workshop controls, can be suitable for the marinated of ham so that marinated ham is good in taste.
Embodiment 6
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting, temperature controls between pickling
At 3 DEG C, humid control 75%,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string, fermentation temperature control
System is at 5 degree, and for humid control between 50%, fermentation time is 8 months；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored, and using low temperature, the pickling technology of less salt enables to
The ham special taste processed, nutritive value are higher.
Embodiment 7
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting, temperature controls between pickling
At 3 DEG C, humid control 75%,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string, fermentation temperature control
System is at 13 degree, and for humid control between 60%, fermentation time is 8 months；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored, and using low temperature, the pickling technology of less salt enables to
The ham special taste processed, nutritive value are higher.
Embodiment 8
The ham processing method of low nitrite content, includes the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Pig back leg weight and salt weight are weighed, salt consumption is 40g/ kilograms of pig back leg；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting, temperature controls between pickling
At 3 DEG C, humid control 75%,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into hanging and air-dries workshop, is hung up properly and is fermented with cotton cord string, fermentation temperature control
System is at 15 degree, and for humid control between 70%, fermentation time is 8 months；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored, and using low temperature, the pickling technology of less salt enables to
The ham special taste processed, nutritive value are higher.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will be fallen in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (5)
1. the ham processing method of low nitrite content, it is characterised in that：Include the following steps：
S1, sorting
The thin skin of quarantine qualification, the fresh pork back leg that meat is thick, bone is small are selected, impurity, blood stains are removed；
S2, finishing
The fresh pork back leg selected is repaiied it is neat complete, accomplish hairless, the leg heart is plentiful, surface is smooth, flesh noodles free from flaw, skin and meat not
It is detached from；
S3, sterilization, acid discharge
Low temperature acid discharge, sterilization are carried out before marinated；
S4, dispensing
Weigh pig back leg weight and salt weight；
S5, it pickles
Pig back leg with honest material is put into low-temperature salting workshop and is pickled, is pickled using dry salting,
The step of upper salt in four times, four upper salt is：
Salt on first time：Salt dosage accounts for 40%, will coat salt on raw meat surface, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes,
Allow salt marsh to enter from pore infiltration, then carry out placing it is marinated, after raw material water outlet is lost in, after pickling 4 to 5 days on upper second
Salt, then first water should be outwelled when upper salt；
Second of upper salt：Salt dosage accounts for 30%, fills salt on whole flesh noodles, and surface, which is put to be pushed violently repeatedly with hand after salt, to be rubbed 5 minutes, is allowed
Salt marsh is entered from pore infiltration, then carries out placing marinated, upper third time salt after salting down 7 to 10 days；
Salt in third time：Salt dosage accounts for 20%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rubs 5 points, it is laggard that flesh noodles fills salt
Row places marinated, upper 4th salt after salting down 10 days；
4th upper salt：Salt dosage accounts for 10%, fills to be pushed violently repeatedly with hand after salt on whole surfaces and rub 5 minutes, after flesh noodles fills salt
Place and pickle, is cleaned after salting down 15 days；
S6, denitration
It is cleaned after the ham pickled is impregnated with clear water, washes away some remaining salts and salt marsh of surface of ham；
S7, hanging fermentation
It will clean up, the ham to drain away the water is put into fermentation plant, is hung up properly and is fermented with cotton cord string；
S8, segmentation
It modified, divided, packed by specification kind requirement ham is fermented, it is qualified through examining；
S9, storage
Product after examining qualified packaging enters warehouse for finished product and is stored.
2. the ham processing method of low nitrite content according to claim 1, it is characterised in that：In S3 dispensings, food
Salt dosage is 40g/ kilograms of pig back leg.
3. the ham processing method of low nitrite content according to claim 1, it is characterised in that：During S4 is marinated, salt down
Temperature control is at 1-6 DEG C between system, and humid control is 75%.
4. the ham processing method of low nitrite content according to claim 1, it is characterised in that：S6 hangings are fermented
In, fermentation temperature is controlled at 5-20 DEG C, and humid control is in 50%-70%.
5. the ham processing method of low nitrite content according to claim 1, it is characterised in that：S6 hangings are fermented
In, fermentation time is 240 days.
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| CN109221952A (en) * | 2018-09-05 | 2019-01-18 | 江西开元安福火腿有限责任公司 | A kind of Anfu ham and its low-salt preserving method |
| CN109874989A (en) * | 2019-04-26 | 2019-06-14 | 云南农业大学 | A kind of production method of less salt joss stick produced in Xizang pig ham |
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| CN109221952A (en) * | 2018-09-05 | 2019-01-18 | 江西开元安福火腿有限责任公司 | A kind of Anfu ham and its low-salt preserving method |
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