CN110973223A - Anti-oxidation and anti-ultraviolet protection method in ham aging process - Google Patents
Anti-oxidation and anti-ultraviolet protection method in ham aging process Download PDFInfo
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- CN110973223A CN110973223A CN201911270437.6A CN201911270437A CN110973223A CN 110973223 A CN110973223 A CN 110973223A CN 201911270437 A CN201911270437 A CN 201911270437A CN 110973223 A CN110973223 A CN 110973223A
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- 230000032683 aging Effects 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 10
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 23
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 22
- 239000011248 coating agent Substances 0.000 claims abstract description 18
- 238000000576 coating method Methods 0.000 claims abstract description 18
- 238000004513 sizing Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000009966 trimming Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 27
- 239000002985 plastic film Substances 0.000 claims description 18
- 229920006255 plastic film Polymers 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000003647 oxidation Effects 0.000 claims description 7
- 238000007254 oxidation reaction Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 230000002431 foraging effect Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241001122767 Theaceae Species 0.000 claims description 5
- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 239000011230 binding agent Substances 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 4
- 239000001301 oxygen Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 231100000678 Mycotoxin Toxicity 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 230000009545 invasion Effects 0.000 abstract description 2
- 230000035800 maturation Effects 0.000 abstract description 2
- 239000002636 mycotoxin Substances 0.000 abstract description 2
- -1 waterproof treatment Substances 0.000 abstract 1
- 239000010410 layer Substances 0.000 description 16
- 230000000391 smoking effect Effects 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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Classifications
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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
-
- 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)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wrappers (AREA)
Abstract
The invention relates to an anti-oxidation and anti-ultraviolet protection method in a ham aging process, and belongs to the technical field of ham aging protection. The method comprises the steps of trimming, sizing, antioxidant coating, waterproof treatment, paper pasting and thermal shrinkage film wrapping. The invention thoroughly solves the invasion of oxygen and ultraviolet rays, improves the storage period, prolongs the aging time and greatly improves the ham quality; meanwhile, the coating can penetrate into materials and be complexed with grease to form a new fragrant and flavor-developing substance, so that the fragrance of the product is enhanced, and the quality is improved; moreover, the method of the invention can lead the product to enter the maturation period in advance without mildewing and fermenting, thereby reducing the inventory, avoiding the generation of mycotoxin, reducing the waste layer and being easy to popularize and apply.
Description
Technical Field
The invention belongs to the technical field of ham aging protection, and particularly relates to an anti-oxidation and anti-ultraviolet protection method in a ham aging process.
Background
Ham (English: Ham) is pickled or smoked animal leg (such as corbel, lamb leg, pig leg, and chicken leg), is pickled animal back leg after salting, smoking, fermenting and drying treatment, and is a sandwich Ham which is made by adding starch and food additive into pig back leg or mashed meat of pig and beef, and pressing into Ham, also known as Ham and blue smoking. Traditional special cate in China. The ham is originally produced in Jinhua Zhejiang, and is most famous in Jinhua Zhejiang, Rugao Jiangsi, Jiangxi Anfu and Xuanwei produced in Yunnan.
The traditional ham aging protection method adopts smoking in a huo house to form a fume layer. The oil smoke layer can isolate oxygen and ultraviolet rays, provides conditions for long-term storage of the ham, and the longer the storage time is, the more aroma substances are formed, and the higher the quality of the ham is. Nowadays, the areas with the house-building conditions are less and less, and the requirements of modern production cannot be met.
At present, in Yunnan, the ham is usually stored for only two to three years, and the ham can generate the hayfood taste after long time. In addition, when the seller purchases the product, the seller usually will scrape off at least 5mm of oxide layer generated on the surface layer, and the waste is large. Some factories remove the oxide layer and then pack the oxidized layer in vacuum when leaving the factory, but the vacuum packing can only prevent oxidation for a short time and can not realize long-time aging. And since the preparation process of the foreign ham, such as the Spanish ham, is different from that of the foreign ham in China, the aging time can reach 8-10 years, and the longer the aging time is, the higher the price is, so that the price of the Spanish ham is several times higher than that of the ham in China. Therefore, how to overcome the defects of the prior art is a problem which needs to be solved urgently in the technical field of ham aging protection at present.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides an anti-oxidation and anti-ultraviolet protection method in the ham aging process, which can effectively prolong the aging time to 10 years, and the oxidation layer is less than 1 mm.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
an anti-oxidation and anti-ultraviolet protection method in the ham aging process comprises the following steps:
step (1), finishing: trimming the dried ham until the ham is smooth and flat;
step (2), sizing: dissolving starch in water to prepare slurry, and then adopting the slurry to slurry ham; when the slurry is prepared, the mass ratio of the adopted starch to the water is 1: 1-1: 2;
and (3) coating an antioxidant: after the moisture in the sized ham surface sizing agent is volatilized by 85-90%, coating a food-grade antioxidant on the surface, and naturally drying; the food-grade antioxidant does not comprise tea polyphenol;
step (4), repeating the step (2) to the step (3) for a plurality of times;
step (5), waterproof treatment: wrapping ham with plastic film for water-proof treatment;
step (6), pasting paper: sticking 2-3 layers of paper on the surface of the plastic film by adopting a food-grade adhesive, and naturally drying;
step (7), wrapping a thermal shrinkage film: after pasting the paper, packaging by adopting a heat shrinkage film, and then placing for aging.
Further, preferably, during sizing, the slurry is coated on the surface of the ham in a spraying, atomizing or showering mode.
Further, it is preferable that the total coating thickness formed by naturally drying the slurry and the antioxidant does not exceed 5 mm.
Further, preferably, the material and the thickness of the plastic film are consistent with those of the common food-grade plastic bag.
Further, preferably, the plastic film wraps 1-2 layers of ham.
Further, preferably, the food grade binder is starch.
The paper used for the sticker of the invention is also food paper, and the thickness of the sticker is as much as that of the common A4 paper, and the invention has no special limitation.
The antioxidants coated according to the invention are preferably in powder form.
When the thermal shrinkage film is coated, closed packaging is not needed, and the purpose is to slow down water loss and fat air drying.
The antioxidant of the present invention is preferably a natural antioxidant.
Compared with the prior art, the invention has the beneficial effects that:
(1) because the ham is exposed in the air and can be invaded by oxygen and ultraviolet rays and oxidized, the longer the ham is, the more serious the ham is oxidized, the ham is formed into the rancid taste and is discarded, and when the ham is stored for a long time, the ham can be completely oxidized and is totally discarded, and meanwhile, the rancid taste can be tainted with the smell, the unoxidized part is influenced, so that the quality of the product is reduced; the invention thoroughly solves the invasion of oxygen and ultraviolet rays, improves the storage period, prolongs the aging time and greatly improves the ham quality;
(2) the coating can penetrate into materials and be complexed with grease to form a new fragrant substance, so that the fragrance of the product is enhanced, and the quality is improved;
(3) by adopting the method, the product is not subjected to mildew fermentation, and the materials can enter the maturation stage in advance, so that the inventory is reduced, the generation of mycotoxin is avoided, and the waste layer is reduced;
(4) the invention adopts natural materials, which accords with the concept of organic food;
(5) the method can keep a proper amount of water in the materials, so that the materials do not lose soft mouthfeel due to excessive drying;
(6) the method of the invention forms a protective layer on the ham surface, thereby making the ham anti-extrusion and anti-impact, and avoiding the cracking and falling off of the coating;
(7) the invention can also be used for aging protection of dried pork, preserved meat, pressed salted duck, air-dried chicken and dried fish;
(8) the method can effectively prolong the aging time, so that the aging time can reach 10 years, and the oxide layer is less than 1 mm.
Drawings
FIG. 1 is an enlarged view of a product after being pasted by the method of the invention.
Detailed Description
The present invention will be described in further detail with reference to examples.
It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The materials or equipment used are not indicated by manufacturers, and all are conventional products available by purchase.
In the invention, unless otherwise stated, percentage numbers are mass percentages and proportions are mass ratios.
Example 1
An anti-oxidation and anti-ultraviolet protection method in the ham aging process comprises the following steps:
step (1), finishing: trimming the dried ham until the ham is smooth and flat;
step (2), sizing: dissolving starch in water to prepare slurry, and then adopting the slurry to slurry ham; when the slurry is prepared, the mass ratio of the adopted starch to the water is 1: 1;
and (3) coating an antioxidant: after the moisture in the sized ham surface sizing agent is volatilized by 85-90%, coating a food-grade antioxidant on the surface, and naturally drying; the food-grade antioxidant does not comprise tea polyphenol;
step (4), repeating the step (2) to the step (3) for 1 time;
step (5), waterproof treatment: wrapping ham with plastic film for water-proof treatment;
step (6), pasting paper: sticking 2-3 layers of paper on the surface of the plastic film by adopting a food-grade adhesive, and naturally drying;
step (7), wrapping a thermal shrinkage film: after pasting the paper, packaging by adopting a heat shrinkage film, and then placing for aging.
Example 2
An anti-oxidation and anti-ultraviolet protection method in the ham aging process comprises the following steps:
step (1), finishing: trimming the dried ham until the ham is smooth and flat;
step (2), sizing: dissolving starch in water to prepare slurry, and then adopting the slurry to slurry ham; when the slurry is prepared, the mass ratio of the adopted starch to the water is 1: 2;
and (3) coating an antioxidant: after the moisture in the sized ham surface sizing agent is volatilized by 85-90%, coating a food-grade antioxidant on the surface, and naturally drying; the food-grade antioxidant does not comprise tea polyphenol;
step (4), repeating the step (2) to the step (3) for 2 times;
step (5), waterproof treatment: wrapping ham with plastic film for water-proof treatment;
step (6), pasting paper: sticking 3 layers of paper on the surface of a plastic film by adopting a food-grade adhesive, and naturally drying;
step (7), wrapping a thermal shrinkage film: after pasting the paper, packaging by adopting a heat shrinkage film, and then placing for aging.
When sizing, the sizing agent is coated on the surface of the ham in a spraying mode.
The total coating thickness formed by naturally drying the slurry and the antioxidant does not exceed 5 mm.
The material and thickness of the plastic film are consistent with those of the common food-grade plastic pocket.
The plastic film is coated with 1 layer outside the ham. The food-grade binder is starch.
Example 3
An anti-oxidation and anti-ultraviolet protection method in the ham aging process comprises the following steps:
step (1), finishing: trimming the dried ham until the ham is smooth and flat;
step (2), sizing: dissolving starch in water to prepare slurry, and then adopting the slurry to slurry ham; when the slurry is prepared, the mass ratio of the adopted starch to the water is 1: 1.5;
and (3) coating an antioxidant: after the moisture in the sized ham surface sizing agent is volatilized by 85-90%, coating a food-grade antioxidant on the surface, and naturally drying; the food-grade antioxidant does not comprise tea polyphenol;
step (4), repeating the step (2) to the step (3) for 3 times;
step (5), waterproof treatment: wrapping ham with plastic film for water-proof treatment;
step (6), pasting paper: sticking 2 layers of paper on the surface of the plastic film by adopting food-grade adhesive, and naturally drying;
step (7), wrapping a thermal shrinkage film: after pasting the paper, packaging by adopting a heat shrinkage film, and then placing for aging.
During sizing, the slurry is coated on the surface of the ham in an atomization mode.
The total coating thickness formed by naturally drying the slurry and the antioxidant does not exceed 5 mm.
The material and thickness of the plastic film are consistent with those of the common food-grade plastic pocket.
The food-grade binder is starch.
The plastic film is wrapped by 2 layers outside the ham.
The ham treated by the method of the invention is stored for six months, no visible oxide layer is observed by naked eyes, and after two years of aging, the ham has only slight yellow on the surface and cannot smell a silky taste. The two-year aging period is compared with the traditional product, and the oxidation condition is similar to the two-month oxidation condition of the traditional product.
The ham treated by the method is exposed to sunlight for forty days, and the ham is not oxidized.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. An anti-oxidation and anti-ultraviolet protection method in a ham aging process is characterized by comprising the following steps:
step (1), finishing: trimming the dried ham until the ham is smooth and flat;
step (2), sizing: dissolving starch in water to prepare slurry, and then adopting the slurry to slurry ham; when the slurry is prepared, the mass ratio of the adopted starch to the water is 1: 1-1: 2;
and (3) coating an antioxidant: after the moisture in the sized ham surface sizing agent is volatilized by 85-90%, coating a food-grade antioxidant on the surface, and naturally drying; the food-grade antioxidant does not comprise tea polyphenol;
step (4), repeating the step (2) to the step (3) for a plurality of times;
step (5), waterproof treatment: wrapping ham with plastic film for water-proof treatment;
step (6), pasting paper: sticking 2-3 layers of paper on the surface of the plastic film by adopting a food-grade adhesive, and naturally drying;
step (7), wrapping a thermal shrinkage film: after pasting the paper, packaging by adopting a heat shrinkage film, and then placing for aging.
2. The method for preventing oxidation and ultraviolet ray during the aging process of the legs as claimed in claim 1, wherein the slurry is coated on the ham surface by spraying, atomizing or showering.
3. The method of claim 1, wherein the total thickness of the coating formed by naturally drying the slurry and the antioxidant does not exceed 5 mm.
4. The method for preventing oxidation and ultraviolet ray in the process of aging legs as claimed in claim 1, wherein the plastic film has a material and thickness consistent with those of common food-grade plastic bags.
5. The method for preventing oxidation and ultraviolet ray in the process of aging legs as claimed in claim 4, wherein the plastic film is wrapped by 1-2 layers outside the ham.
6. The method of claim 1, wherein the food grade binder is starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911270437.6A CN110973223A (en) | 2019-12-12 | 2019-12-12 | Anti-oxidation and anti-ultraviolet protection method in ham aging process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911270437.6A CN110973223A (en) | 2019-12-12 | 2019-12-12 | Anti-oxidation and anti-ultraviolet protection method in ham aging process |
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| CN110973223A true CN110973223A (en) | 2020-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911270437.6A Pending CN110973223A (en) | 2019-12-12 | 2019-12-12 | Anti-oxidation and anti-ultraviolet protection method in ham aging process |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07184598A (en) * | 1993-12-27 | 1995-07-25 | Nisshin Ham Kk | Method for producing fried ham or fried sausage |
| JP2004057102A (en) * | 2002-07-30 | 2004-02-26 | Takeda-Kirin Foods Corp | Meat or meat processed product coated with curdlan gel film and method for producing the same |
| CN108294290A (en) * | 2017-12-28 | 2018-07-20 | 保龄宝生物股份有限公司 | A kind of preparation method of ham sausage oxidation phosphate ester starch |
| CN108576165A (en) * | 2018-03-30 | 2018-09-28 | 南通迪松纺织品有限公司 | Strippable artificial ham film |
| CN109258775A (en) * | 2017-07-17 | 2019-01-25 | 金华金年火腿有限公司 | A kind of Jinhua ham film maturation production method |
| CN109265754A (en) * | 2017-07-17 | 2019-01-25 | 金华金年火腿有限公司 | A kind of edible composite film and its preparation method for ham processing |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
-
2019
- 2019-12-12 CN CN201911270437.6A patent/CN110973223A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07184598A (en) * | 1993-12-27 | 1995-07-25 | Nisshin Ham Kk | Method for producing fried ham or fried sausage |
| JP2004057102A (en) * | 2002-07-30 | 2004-02-26 | Takeda-Kirin Foods Corp | Meat or meat processed product coated with curdlan gel film and method for producing the same |
| CN109258775A (en) * | 2017-07-17 | 2019-01-25 | 金华金年火腿有限公司 | A kind of Jinhua ham film maturation production method |
| CN109265754A (en) * | 2017-07-17 | 2019-01-25 | 金华金年火腿有限公司 | A kind of edible composite film and its preparation method for ham processing |
| CN108294290A (en) * | 2017-12-28 | 2018-07-20 | 保龄宝生物股份有限公司 | A kind of preparation method of ham sausage oxidation phosphate ester starch |
| CN108576165A (en) * | 2018-03-30 | 2018-09-28 | 南通迪松纺织品有限公司 | Strippable artificial ham film |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
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Application publication date: 20200410 |