CN108576676A - A method of assisting production ham using high pressure - Google Patents
A method of assisting production ham using high pressure Download PDFInfo
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- CN108576676A CN108576676A CN201810289908.7A CN201810289908A CN108576676A CN 108576676 A CN108576676 A CN 108576676A CN 201810289908 A CN201810289908 A CN 201810289908A CN 108576676 A CN108576676 A CN 108576676A
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- ham
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of methods assisting production ham using high pressure, including step：The upper salt of shaping kneading pickles initial ferment HIGH PRESSURE TREATMENT after-ripening vacuum packaging; this method uses the procedure of processing of particular order, using high pressure and superhigh pressure technique, improves and pickles efficiency; salt consumption is reduced, and join protection layer prevents the invasion of oxidation and mosquito of the ham in production process.Compared with only addition protective layer processing and without the marinated obtained ham of any processing; subcutaneous fat acid value is significantly reduced with peroxide value in the ham finished product obtained using the method for the present invention; illustrate to use the advantageous effect of the method for the present invention apparent, obtained ham finished product is more conducive to health.
Description
Technical field
The present invention relates to food processing fields, and in particular to a method of assisting production ham using high pressure.
Background technology
High pressure processing is a kind of emerging foods processing technique, and 20 are concentrated mainly in the development of food processing industry
Refer to that food is put into liquid medium after the eighties in century, a period of time is acted under the pressure of 100MPa~1000MPa
Afterwards, the Basic knowledge of analytical reagents such as enzyme, protein, the starch in food is made to lose activity, be denaturalized and paste respectively as heating
Change, while the process of the lethal biology based on microorganism.Suitable for all foods containing liquid component, such as water fruits and vegetables, milk
Product, egg, fish, meat, fowl, fruit juice etc., it can also be used to finished portion and finished product meat, tinned fruit etc..
Most biologies i.e. can be dead through 100MPa or more pressurized treatments.Under normal circumstances, the killing of parasite and other lifes
Object is close, as long as low pressure processing can kill, virus in slightly lower pressure, that is, deactivatable, bacterium, mould, yeast trophosome
It can be killed under 300MPa~400MPa pressure, and Bacillus and the gemma of Clostridium are to its battalion of pressure ratio
Supporting body has stronger resistance, needs higher pressure that can just be killed.
This new and high technology of high voltage units receives the approval of many enterprises and unit, is also increasingly taken seriously.With
People's demands for quality of life are getting higher and higher, and health, green fresh food are just increasingly welcome by everybody, and high pressure adds
Work technology can preserve the taste and nutritive value of food well, and traditional high-temperature sterilization technology can be overcome to food
The various drawbacks brought, can preferably preserve food, while solving the common problems such as chemical contamination, meeting society to existing
The high request of food substitutes.
Ham is one of Chinese tradition meat processed goods, generally takes salt marsh (or sootiness), fermentation, drying process etc.
Etc. manufacturing procedures, but traditional handicraft needs prolonged open work, and it is exceeded, raw that later stage of processing often will appear nitrite
The problems such as worm, it is to prevent fly and spray DDVP on surface more to have illegal processer.
Publication No. is that the Chinese patent of 102028233 A of CN discloses a kind of ham processing method, and step is：Quickly cooling is cool-
The row's of extruding blood-cleaning is sprayed-goes up condiment rubbing-smokedization-and above hangs curing, and this method uniformly mixes painting using pepper powder, paprika
It is put on surface of ham, can effectively prevent the generation of maggot.But the protective layer cannot play antioxidation, and smear pepper powder
With external force measure is not taken when paprika, processing time is longer, inefficient.
The Chinese patent application that publication No. is 107647303 A of CN discloses harmful substance during a kind of reductions ham produces
The processing method of formation, this method are applied to using the natural inoxidizability of Pu'er tea and rose in ham production, can
With the problem of oxidation effectivelying prevent in ham process, the generation of harmful substance, but prevention of its technique to pest are prevented
It is not effective.
Publication No. is that the Chinese patent of CN 102125269A discloses and a kind of super-pressure utilized to produce low temperature low-salt ham
Method, the method that this method utilizes salt water injection reduce salt content in ham, and with the method for ultra high pressure treatment, make
Salinity is easier to penetrate into inside raw material, accelerates curing speed, improves ham processing efficiency.But salt water injection can not make salinity
It is evenly distributed.
The Chinese patent application that publication No. is 107307313 A of CN discloses a kind of preparation method of ham, and this method will
1 is pressed with lard stock, salt, flour：0.05~0.08：The oil film that 0.3~0.5 mass ratio mixes is applied to leg of pork table
Face avoids biting for mosquito, reduces cause of disease worm's ovum and is grown on surface, ensure that edible safety.But this method treatment effeciency compared with
It is low.
Invention content
It is an object of the invention to overcome the shortcomings of at present in ham production method, provides and a kind of assisted using high pressure
The method for producing ham improves using high pressure and superhigh pressure technique and pickles efficiency, reduces salt consumption, and prevent ham in life
The invasion of oxidation and mosquito in production process.
Technical solution is used by the present invention solves the above problems：
A method of production ham being assisted using high pressure, is included the following steps：
(1) shaping：Select pig back leg as ham raw material；After butchering shaping is carried out in 48 hours；
(2) it kneads：Pig back leg after shaping is subjected to mechanical kneading or artificial kneading comprehensively；
(3) salt on：Pig back leg after kneading is uniformly sprayed into strong brine in high-pressure sealed space, high pressure is 20 minutes marinated
~30 minutes, per 6kg pig back leg sprinkling strong brines 450ml~550mL；
(4) just fermentation is pickled：Pig back leg after upper salt is hung up, 2 DEG C~5 DEG C, relative humidity 60%~70% are put into
Marinated interior standing 60 days~80 days, with 25 DEG C of ± 1 DEG C of water, 5m/s-6m/s flow velocitys gently clean raw material surface, are transferred to temperature 20
DEG C ± 2 DEG C, in the hothouse of relative humidity 60% ± 2%, with 25 DEG C~35 DEG C hot blast drying raw material surfaces, then be transferred to temperature 28
DEG C ± 2 DEG C, in the fermenting cellar of relative humidity 70%~80%, ferment 110 days~120 days；After tentatively pickling, with appropriate flow velocity
Mild water carries out surface clean, then with thermophilic heated-air drying, quickly removes surface moisture, avoids moisture extended residual in raw material
Surface causes perishable quasi-microorganism to grow, influences the quality of subsequent technique and product；
(5) HIGH PRESSURE TREATMENT：Pig back leg after the marinated just fermentation of step (4) is smeared into protective layer, then ultra high pressure treatment 15
Minute~30 minutes；Protective layer fills shaping breakage epidermis and the position split, and has both played protection ham, and it is anti-to reduce oxidation
It answers, and inside can be pierced to avoid the slave raw material gap of mosquito etc, influence the quality of product；
(6) after-ripening：By the pig back leg after step (5) HIGH PRESSURE TREATMENT be put into 20 DEG C ± 2 DEG C of temperature, relative humidity 60%~
In 65% after-ripening room, after-ripening 45 days~60 days obtains ham finished product；
(7) packaging listing：Ham finished surface is cleaned out, is vacuum-packed, you can listing.
In this method, produced using HIGH PRESSURE TREATMENT technology auxiliary ham, there are three effects.First, the salt mistake in step (3)
Cheng Dangzhong, HIGH PRESSURE TREATMENT can be such that salinity penetrates into pig back leg faster, improve and pickle efficiency, reduce the dosage of salt；Second is that
After fermenting and smearing protective layer, using ultra high pressure treatment, plant extracts is accelerated to penetrate into inside raw material, rather than just in original
Expect surface, plays the role of preferably anti-oxidation；Third, after fermentation, by HIGH PRESSURE TREATMENT, killing what preceding step may immerse
Some pests, and fermentation beneficial microbe and enzyme will not be impacted.
The step of this method also differ in that with existing ham processing method, will be kneaded to leg of pork setting exists
Salt carries out before pickling step on the leg of pork, in order to which when salt is marinated in high pressure, strong brine is easier to penetrate into the leg of pork, contracting
Subtract the time of salt in high pressure, improves efficiency.
In order to reach superior technique effect, carry out following preferred：
In step (1), the ham raw material selection girth of a garment is appropriate, an organic cultivation age pig back leg.This step selects
Organic, of the right age, girth of a garment raw material appropriate, meets demand of the current people to ham product.The shaping includes：Remove protrusion and
Rejected region is made into the shape of beautiful similar " Flaccid Coelogyne ".
In step (2), the kneading dynamics of the machinery kneading is 100kg~150kg, 15 minutes~20 minutes time；Institute
It is 30 minutes~45 minutes to state the artificial kneading time comprehensively.
In step (3), the mass percentage concentration of the strong brine is 20%~26%；Strong brine is the aqueous solution of salt,
Concentration is in terms of sodium chloride.The marinated pressure of the high pressure is 10MPa~30MPa.It is dense using mass percentage concentration 20%~26%
Brine sprays, and contact of the brine with the leg of pork is more fully, uniformly.Under the pressure of 10MPa~30MPa, salinity is made to ooze faster
Enter in the leg of pork, improves and pickle efficiency, reduce the dosage of salt.
In step (4), for the water that cleaning raw material surface uses for pure water, scavenging period is 2 minutes~3 minutes.
In step (5), the protective layer is made of bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil, and the leaf of bamboo is yellow
Ketone, aniseed essential oil, lard and tea seed oil mass ratio be (0.5~1):(0.1~0.5):(80~85):(10~15), into
One step is preferably 1:0.3:83.7:15.The mixture that bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil form serves as protection
Agent is applied to the pig back leg surface after marinated just fermentation and forms protective layer.Protective layer is by shaping breakage epidermis and the position split
Protection ham had both been played in filling, reduced oxidation reaction, and can pierce inside to avoid the slave raw material gap of mosquito etc, influenced
The quality of product.
Bamboo-leaves flavones are bamboo extractive, the antioxidant contents such as flavone compound and cumarin containing there are many, generally
Yellow powder or crystal；Commercial product can be used, existing preparation method can also be used and prepare, such as：Organic solvent extraction, water
Extraction method etc..The leaf of bamboo is grass henon bamboo Phyllostachys nigra (Lodd.exLindl.) Munro
The leaf of var.henonis (Mitf.) Stapf et Rendle etc..
Aniseed essential oil, also known as oil of badian contain the antioxidant contents such as firpene, anisic acid, anise ketone musk, chavicol；
Commercial product can be used, existing preparation method can also be used and prepare, such as：Steam distillation Illicillm Verum Fruit obtains octagonal fennel
Sesame oil.Octagonal (Illicium verum Hook.f.), is a kind of plant of Illiciaceae, Illicium, also known as Chinese anise,
Anise, mark angle.
Contain a large amount of vitamin and tea polyphenols in tea seed oil, these beneficial protection sexual elements are in lard and tea seeds
Under the package of oil, under super-pressure effect, uniformly to ham internal penetration, play a protective role.City can be used in tea seed oil
Product is sold, existing pressing method can also be used and squeeze to obtain, such as physical squeezing.Crude tea seed oil can be selected in tea seed oil,
Cost can be reduced under the premise of guaranteed quality.Crude tea seed oil is oil product obtained from directly squeezing tea seeds.
Tea seeds are the fruits of plant of theaceae tea (Camellia Sinensis O.Ktze.), i.e. the fruit (seed) of tea tree.
Lard is extracted from pork, pork fat etc., and original state is to omit the edible oil of yellow translucent liquid, under room temperature
For white or light yellow solid；Commercial product (such as prepared lard) can be used, existing preparation method can also be used and prepare, such as
Lard is extracted from leaf fat.
In step (5), the pressure of the ultra high pressure treatment is 220MPa~280MPa.It is used after smearing protective layer
HIGH PRESSURE TREATMENT 15 minutes~30 minutes under the pressure of 220MPa~280MPa, you can so that the bamboo-leaves flavones being mixed in edible oil and
Aniseed essential oil is penetrated into gently towards raw material inside, accelerates plant extracts to penetrate into inside raw material, rather than just in raw material
Surface, preferably plays the role of anti-oxidation, and can kill some pests that preceding step may immerse, and will not have to fermentation
Beneficial microorganism and enzyme impact.Pressure improves again, it is possible to kill part mould, yeast, lactobacillus etc..
In step (6), the after-ripening room selects toilet.In the production technology of traditional ham, the pests such as mosquito, fly are to influence
One of an important factor for quality, after-ripening step of the present invention are preferably completed in toilet, and the effect of step (5) high-voltage insecticidal is maintained
Fruit avoids subsequent technique from infecting the pests such as mosquito again.
The device have the advantages that：
The method of the present invention uses the procedure of processing of particular order, using high pressure and superhigh pressure technique, improves and pickles efficiency, subtract
Few salt consumption, and join protection layer prevents the invasion of oxidation and mosquito of the ham in production process.
Compared with only addition protective layer processing and without the marinated obtained ham of any processing, obtained using the method for the present invention
Subcutaneous fat acid value is significantly reduced with peroxide value in ham finished product, is illustrated to use the advantageous effect of the method for the present invention apparent, be obtained
To ham finished product be more conducive to health.
Description of the drawings
Fig. 1 is the ham finished product (abbreviation that the embodiment of the present invention 1 obtains：Protective agent pressurized treatments) and 1 addition of comparative example
The ham finished product that protective layer is handled is (referred to as：Protective agent processing) and comparative example 2 it is (simple without any obtained ham finished product of handling
Claim：Without processing) in the variation of subcutaneous fat acid value compare figure；
Fig. 2 is the ham finished product (abbreviation that the embodiment of the present invention 1 obtains：Protective agent pressurized treatments) and 1 addition of comparative example
The ham finished product that protective layer is handled is (referred to as：Protective agent processing) and comparative example 2 it is (simple without any obtained ham finished product of handling
Claim：Without processing) in the variation of subcutaneous fat peroxide value compare figure.
Specific implementation mode
Below in conjunction with attached drawing, present invention is further described in detail with embodiment.
Bamboo-leaves flavones, Zhejiang Sheng Shi, purity 50%；
Aniseed essential oil, Ji'an Hua Xin, purity 100%；
Lard：Self-control, is boiled to obtain lard, purity 100% by pork fat high temperature；
Tea seed oil：Self-control, oil product obtained from directly being squeezed by green tea seed, purity 100%.
Embodiment 1
(1) shaping：Select that the girth of a garment is appropriate, an age pig back leg of organic cultivation is as ham raw material；48 hours after butchering
Protrusion and rejected region are removed in interior carry out shaping, are made into the shape of beautiful similar " Flaccid Coelogyne ".
(2) it kneads：Pig back leg after shaping is put into machinery kneading in kneading machine, kneading dynamics is 120kg, kneads the time
18 minutes.
(3) salt on：Pig back leg after kneading is put into closed high pressure pickling machine, uniformly spraying mass percentage concentration is
25% strong brine, high pressure is 25 minutes marinated under 20MPa pressure, per 6kg pig back leg sprinkling strong brines 500mL.
(4) just fermentation is pickled：Pig back leg after upper salt is hung up, 3 DEG C, the marinated indoor standing of relative humidity 65% are put into
70 days, with 25 DEG C of pure water, 5m/s flow velocitys gently cleaned raw material surface 2 minutes, be transferred to 20 DEG C of temperature, relative humidity 60% ±
In 2% hothouse, with 30 DEG C of hot blast drying raw material surfaces, then it is transferred to 28 DEG C ± 2 DEG C of temperature, the fermenting cellar of relative humidity 75%
It is interior, it ferments 115 days.
(5) HIGH PRESSURE TREATMENT：Pig back leg after marinated just fermentation is smeared into protective layer, is put into ultra high pressure treatment machine in pressure
It is handled 20 minutes for 250MPa；It is 1 in mass ratio that protective layer, which is by bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil,:0.3:
83.7:The mixture of 15 compositions.
(6) after-ripening：By the pig back leg after HIGH PRESSURE TREATMENT, it is put into the toilet of 20 DEG C of temperature, relative humidity 60%, after-ripening
50 days, obtain ham finished product.
(7) packaging listing：Ham finished surface is cleaned out, is vacuum-packed, you can listing.
Embodiment 2
(1) shaping：Select that the girth of a garment is appropriate, an age pig back leg of organic cultivation is as ham raw material；48 hours after butchering
Protrusion and rejected region are removed in interior carry out shaping, are made into the shape of beautiful similar " Flaccid Coelogyne ".
(2) it kneads：Pig back leg after shaping is put into machinery kneading in kneading machine, kneading dynamics is 100kg, kneads the time
20 minutes.
(3) salt on：Pig back leg after kneading is put into closed high pressure pickling machine, uniformly spraying mass percentage concentration is
20% strong brine, high pressure is 30 minutes marinated under 10MPa pressure, per 6kg pig back leg sprinkling strong brines 550mL.
(4) just fermentation is pickled：Pig back leg after upper salt is hung up, 2 DEG C, the marinated indoor standing of relative humidity 60% are put into
80 days, with 26 DEG C of pure water, 6m/s flow velocitys gently cleaned raw material surface 2 minutes, be transferred to 18 DEG C of temperature, relative humidity 60% ±
In 2% hothouse, with 25 DEG C of hot blast drying raw material surfaces, then it is transferred to 28 DEG C ± 2 DEG C of temperature, the fermenting cellar of relative humidity 70%
It is interior, it ferments 110 days.
(5) HIGH PRESSURE TREATMENT：Pig back leg after marinated just fermentation is smeared into protective layer, is put into ultra high pressure treatment machine in pressure
It is handled 30 minutes for 220MPa；It is 0.5 in mass ratio that protective layer, which is by bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil,:
0.1:80:The mixture of 10 compositions.
(6) after-ripening：By the pig back leg after HIGH PRESSURE TREATMENT, it is put into the toilet of 22 DEG C of temperature, relative humidity 65%, after-ripening
45 days, obtain ham finished product.
(7) packaging listing：Ham finished surface is cleaned out, is vacuum-packed, you can listing.
Embodiment 3
(1) shaping：Select that the girth of a garment is appropriate, an age pig back leg of organic cultivation is as ham raw material；48 hours after butchering
Protrusion and rejected region are removed in interior carry out shaping, are made into the shape of beautiful similar " Flaccid Coelogyne ".
(2) it kneads：Pig back leg after shaping is put into machinery kneading in kneading machine, kneading dynamics is 150kg, kneads the time
15 minutes.
(3) salt on：Pig back leg after kneading is put into closed high pressure pickling machine, uniformly spraying mass percentage concentration is
26% strong brine, high pressure is 20 minutes marinated under 30MPa pressure, per 6kg pig back leg sprinkling strong brines 450mL.
(4) just fermentation is pickled：Pig back leg after upper salt is hung up, 5 DEG C, the marinated indoor standing of relative humidity 70% are put into
60 days, with 24 DEG C of pure water, 5m/s flow velocitys gently cleaned raw material surface 3 minutes, be transferred to 22 DEG C of temperature, relative humidity 60% ±
In 2% hothouse, with 35 DEG C of hot blast drying raw material surfaces, then it is transferred to 28 DEG C ± 2 DEG C of temperature, the fermenting cellar of relative humidity 80%
It is interior, it ferments 120 days.
(5) HIGH PRESSURE TREATMENT：Pig back leg after marinated just fermentation is smeared into protective layer, is put into ultra high pressure treatment machine in pressure
It is handled 15 minutes for 280MPa；It is 0.8 in mass ratio that protective layer, which is by bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil,:
0.5:85:The mixture of 13 compositions.
(6) after-ripening：By the pig back leg after HIGH PRESSURE TREATMENT, it is put into the toilet of 18 DEG C of temperature, relative humidity 60%, after-ripening
60 days, obtain ham finished product.
(7) packaging listing：Ham finished surface is cleaned out, is vacuum-packed, you can listing.
Embodiment 4
In addition to replacing with step (2), " (2) knead：Pig back leg after shaping is subjected to artificial kneading comprehensively, kneads the time
It is 30 minutes." except, remaining operation obtains ham finished product with embodiment 1.Ham finished surface is cleaned out, vacuum packet
Dress, you can listing.
Embodiment 5
In addition to replacing with step (2), " (2) knead：Pig back leg after shaping is subjected to artificial kneading comprehensively, kneads the time
It is 45 minutes." except, remaining operation obtains ham finished product with embodiment 1.Ham finished surface is cleaned out, vacuum packet
Dress, you can listing.
Comparative example 1
Select that the girth of a garment is appropriate, an age pig back leg of organic cultivation is as ham raw material；It is carried out in 48 hours after butchering whole
Shape removes protrusion and rejected region, is made into the shape of beautiful similar " Flaccid Coelogyne ".
It is put into machinery kneading in kneading machine after salt will uniformly be smeared in pig back leg after shaping, kneading dynamics is 150kg,
20 minutes time is kneaded, salt 150g is uniformly smeared per 6kg pig back legs.
Pig back leg after upper salt is kneaded is hung up, and 5 DEG C, the marinated indoor standing of relative humidity 70% 60 days is put into, with 24
DEG C pure water, 5m/s flow velocitys gently clean raw material surface 3 minutes, are transferred to the hothouse of 22 DEG C of temperature, relative humidity 60% ± 2%
It is interior, with 35 DEG C of hot blast drying raw material surfaces, then it is transferred to 28 DEG C ± 2 DEG C of temperature, in the fermenting cellar of relative humidity 80%, fermentation 120
It.
Pig back leg after fermentation is smeared into protective layer, protective layer is by bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil
It is 1 in mass ratio:0.3:83.7:The mixture of 15 compositions.
By the pig back leg after smearing protective layer, it is put into the toilet of 18 DEG C of temperature, relative humidity 60%, after-ripening 60 days,
Obtain ham finished product.
Ham finished surface is cleaned out, is vacuum-packed, you can listing.
Comparative example 2
Select that the girth of a garment is appropriate, an age pig back leg of organic cultivation is as ham raw material；It is carried out in 48 hours after butchering whole
Shape removes protrusion and rejected region, is made into the shape of beautiful similar " Flaccid Coelogyne ".
It is put into machinery kneading in kneading machine after salt will uniformly be smeared in pig back leg after shaping, kneading dynamics is 150kg,
20 minutes time is kneaded, salt 150g is uniformly smeared per 6kg pig back legs.
Pig back leg after upper salt is kneaded is hung up, and 5 DEG C, the marinated indoor standing of relative humidity 70% 60 days is put into, with 24
DEG C pure water, 5m/s flow velocitys gently clean raw material surface 3 minutes, are transferred to the hothouse of 22 DEG C of temperature, relative humidity 60% ± 2%
It is interior, with 35 DEG C of hot blast drying raw material surfaces, then it is transferred to 28 DEG C ± 2 DEG C of temperature, in the fermenting cellar of relative humidity 80%, fermentation 120
It.
The pig back leg after fermentation is put into the toilet of 18 DEG C of temperature, relative humidity 60%, after-ripening 60 days obtains fire
Leg finished product.
Ham finished surface is cleaned out, is vacuum-packed, you can listing.
The ham of embodiment 1-5 have no in process of production mosquito invade, ham finished product also have no mosquito invade, ham at
Product qualification rate is 100%；On the ham of comparative example 1 in salt amount and embodiment 1 quite, but it is inclined to say salt amount for its technique
Few, upper salt is carried out at the same time with kneading, and salt distribution is uneven, in process of production accidental mosquito invasion, the accidental mosquito of ham finished product
Worm is invaded, and ham product qualified rate is relatively low, is 70%；On the ham of comparative example 2 in salt amount and embodiment 1 quite, but it is directed to it
Technique is on the low side to say salt amount, and upper salt is carried out at the same time with kneading, and salt distribution is uneven, and lacks protectant protection, in life
There is more mosquito to invade during production, ham finished product has more mosquito to invade, and ham product qualified rate is relatively low, is 53%.
To the ham finished product in embodiment 1-5 and comparative example 1-2, subcutaneous fat acid value is carried out with peroxide value after 120 days
Detection, the results are shown in Table 1：
Table 1
Ham finished product in embodiment 1 and comparative example 1-2 is before after-ripening, 30 days after processing, 60 days after processing, after processing
Subcutaneous fat acid value is detected with peroxide value after 120 days, and testing result is shown in Fig. 1 and Fig. 2；Refer to ham finished product after wherein handling
After being made.
It is in table 1 and Fig. 1, Fig. 2 statistics indicate that：Protective agent pressurized treatments in the method for the present invention, can obviously delay fire
The oxidation of leg finished product subcutaneous fat only has nothing in protective agent processing and comparative example 2 after ham finished product is made 120 days, in comparative example 1
The control peroxide value of processing is 1.24 times and 1.66 times of protective agent pressurized treatments (embodiment 1) of the present invention, acid value point respectively
It is not 1.22 times and 1.48 times of protective agent pressurized treatments (embodiment 1) of the present invention, it is seen that with the only processing of addition protective layer and nothing
Any marinated obtained ham of processing is compared, subcutaneous fat acid value and peroxidating in the ham finished product obtained using the method for the present invention
Value significantly reduces, and illustrates to use the advantageous effect of the method for the present invention apparent, obtained ham finished product is more conducive to health.
The variation of parameter has no effect on the processing effect of ham in production method of the present invention, therefore in production method of the present invention
The processing of ham can be achieved in the combination of arbitrary parameter.Details are not described herein.
Claims (9)
1. a kind of method assisting production ham using high pressure, which is characterized in that include the following steps：
(1) shaping：Select pig back leg as ham raw material；After butchering shaping is carried out in 48 hours；
(2) it kneads：Pig back leg after shaping is subjected to mechanical kneading or artificial kneading comprehensively；
(3) salt on：Pig back leg after kneading is uniformly sprayed into strong brine, high pressure marinated 20 minutes~30 in high-pressure sealed space
Minute, per 6kg pig back leg sprinkling strong brines 450ml~550mL；
(4) just fermentation is pickled：Pig back leg after upper salt is hung up, be put into 2 DEG C~5 DEG C, relative humidity 60%~70% it is marinated
Indoor standing 60 days~80 days, with 25 DEG C of ± 1 DEG C of water, 5m/s-6m/s flow velocitys gently clean raw material surface, be transferred to 20 DEG C of temperature ±
2 DEG C, in the hothouse of relative humidity 60% ± 2%, with 25 DEG C~35 DEG C hot blast drying raw material surfaces, then be transferred to 28 DEG C of temperature ±
2 DEG C, in the fermenting cellar of relative humidity 70%~80%, ferment 110 days~120 days；
(5) HIGH PRESSURE TREATMENT：Pig back leg after the marinated just fermentation of step (4) is smeared into protective layer, then ultra high pressure treatment 15 minutes
~30 minutes；
(6) after-ripening：Pig back leg after step (5) HIGH PRESSURE TREATMENT is put into 20 DEG C ± 2 DEG C of temperature, relative humidity 60%~65%
In after-ripening room, after-ripening 45 days~60 days obtains ham finished product；
(7) packaging listing：Ham finished surface is cleaned out, is vacuum-packed, you can listing.
2. according to the method described in claim 1, it is characterized in that, in step (1), the ham raw material selection girth of a garment is appropriate,
One age pig back leg of organic cultivation.
3. according to the method described in claim 1, it is characterized in that, in step (2), the kneading dynamics of the machinery kneading is
100kg~150kg, 15 minutes~20 minutes time；Alternatively, the artificial kneading time comprehensively is 30 minutes~45 minutes.
4. according to the method described in claim 1, it is characterized in that, in step (3), the mass percentage concentration of the strong brine is
20%~26%.
5. method according to claim 1 or 4, which is characterized in that in step (3), the marinated pressure of the high pressure is
10MPa~30MPa.
6. according to the method described in claim 1, it is characterized in that, in step (4), water that cleaning raw material surface uses is pure
Water, scavenging period are 2 minutes~3 minutes.
7. according to the method described in claim 1, it is characterized in that, in step (5), the protective layer is by bamboo-leaves flavones, illiciumverum
Essential oil, lard and tea seed oil composition, bamboo-leaves flavones, aniseed essential oil, lard and tea seed oil mass ratio be 0.5~1:0.1
~0.5:80~85:10~15.
8. method according to claim 1 or claim 7, which is characterized in that in step (5), the pressure of the ultra high pressure treatment is
220MPa~280MPa.
9. according to the method described in claim 1, it is characterized in that, in step (6), the after-ripening room is toilet.
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| JPH06153824A (en) * | 1992-11-27 | 1994-06-03 | Kibun Foods Inc | Production of salt cured product |
| CN103750348A (en) * | 2014-01-08 | 2014-04-30 | 会泽天伟火腿有限公司 | Processing method of low-salt ham |
| CN105581273A (en) * | 2015-12-23 | 2016-05-18 | 宁夏大学 | Preparation method of Muslim low-temperature mutton ham |
| CN106235028A (en) * | 2016-08-08 | 2016-12-21 | 江苏三源生物科技有限公司 | A kind of manufacture method of BaMa miniature pig Petaso |
| CN107279660A (en) * | 2017-07-19 | 2017-10-24 | 夏义法 | A kind of processing method of strength ham |
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2018
- 2018-04-03 CN CN201810289908.7A patent/CN108576676A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06153824A (en) * | 1992-11-27 | 1994-06-03 | Kibun Foods Inc | Production of salt cured product |
| CN103750348A (en) * | 2014-01-08 | 2014-04-30 | 会泽天伟火腿有限公司 | Processing method of low-salt ham |
| CN105581273A (en) * | 2015-12-23 | 2016-05-18 | 宁夏大学 | Preparation method of Muslim low-temperature mutton ham |
| CN106235028A (en) * | 2016-08-08 | 2016-12-21 | 江苏三源生物科技有限公司 | A kind of manufacture method of BaMa miniature pig Petaso |
| CN107279660A (en) * | 2017-07-19 | 2017-10-24 | 夏义法 | A kind of processing method of strength ham |
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