CN112471436A - Production method of western fermented ham - Google Patents
Production method of western fermented ham Download PDFInfo
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- CN112471436A CN112471436A CN202011352677.3A CN202011352677A CN112471436A CN 112471436 A CN112471436 A CN 112471436A CN 202011352677 A CN202011352677 A CN 202011352677A CN 112471436 A CN112471436 A CN 112471436A
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- 238000009966 trimming Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 8
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Classifications
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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
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of western fermented ham, which comprises the following steps: pretreating the hind legs of the pigs, salting for the first time, salting for the second time, desalting and pre-pickling, cleaning, trimming, air drying, curing, packaging and warehousing. The invention adopts the process of secondary massage, secondary salting and wet salt and dry salt simultaneous operation, strictly controls the salinity of the ham, prevents the ham from being rotten and deteriorated due to overhigh local salt content or no local salt immersion, and further stabilizes the quality of the product; the problems of high salt content and long production period are solved, the product is endowed with salinity, the freshness is increased, and the ham sausage has important contribution to the formation of the texture, the flavor, the mouthfeel and the like of the ham. The invention is divided into pre-curing, hot curing and cold curing in the curing stage, and the oxidation degree of fat in the product is effectively controlled by accurately controlling the fermentation temperature, humidity and time, so that harmful substances generated by excessive oxidation are prevented; the product obtained by fermentation of the invention has high content of amino acid, fatty acid and vitamin and good flavor.
Description
Technical Field
The invention relates to the field of meat processing, in particular to a production method of western fermented ham.
Background
Ham is one of three meat products (sausage, ham and bacon) in the world and can be divided into Chinese ham (dry-cured ham) and Western ham. The western-style fermented ham is prepared by taking the hind legs of a pig as a main raw material, adding edible salt as an auxiliary material and carrying out main processes of trimming, pickling, air drying, fermenting, packaging and the like, has a fermented flavor and can be directly eaten, and is bright in meat color, rich in fragrance, delicious in taste and rich in nutrition, and is deeply loved by consumers.
Although the western fermented ham produced by the traditional method has simple and convenient operation, simple equipment and lower cost, the western fermented ham has the following defects: (1) the seasonality is strong. The temperature is required to be lower than 10 ℃ during the ham salting process, so that the ham can be processed only in winter, and the yield and the scale of the ham are limited to a certain extent; on the other hand, the material price may increase and the cost may increase due to the concentrated processing in winter. (2) Most of the manual workshop type production is adopted, the production efficiency is low, and the labor intensity is high. (3) The traditional process is simple to operate, has less equipment investment and is easily influenced by the change of external environmental conditions, such as temperature rise, sudden drop and the like. (4) The standardization degree is low, the production process is not uniform, and the product quality and the character are unstable. (5) Salt is the most key curing material in fermented ham, but the fermented ham generally has the problems of high salt content and long production period in the processing process, and diseases such as hypertension, cardiovascular diseases and the like can be induced by long-term intake of high-sodium products by human beings.
Disclosure of Invention
Aiming at various defects of the prior art, the invention establishes a production method of western fermented ham, solves the problems of high salt content and long production period, endows the product with salinity and increased freshness, and obtains the product with high content of amino acid, fatty acid and vitamin and good flavor; through the accurate control of fermentation temperature, humidity and time, the oxidation degree of fat in the product is effectively controlled, and harmful substances generated by excessive oxidation are prevented.
The invention is realized by the following technical scheme:
a production method of western fermented ham comprises the following steps:
step a, pretreating the hind legs of the pigs: slaughtering a raw material pig in a slaughtering workshop, cooling and discharging acid, then carrying out segmentation and trimming, taking the rear leg of the pig, removing an oil film and floating bones, trimming blood stasis and broken bones, trimming the rear leg of the pig into a chicken thigh shape, and putting the chicken thigh shape into a refrigeration room for later use;
step b, primary salting: firstly, slightly massaging the pig legs by using a massager; then, putting the pig legs on a salting platform, rubbing the surface skin of the pig legs with wet salt, covering other parts of the pig legs with dry salt, wherein the salting amount is 4% of the raw material meat, and finally putting the pig legs in a salting room with the temperature of 2-4 ℃ and the humidity of 80-85% until the raw material meat loses 1.5-2% weight, and controlling the surface salinity of the ham to be kept at 70-80 during the period;
step c, secondary salting: removing the residual salt on the surface of the back leg of the pig, squeezing and massaging the back leg of the pig again by using a massager to loosen muscle tissues, and performing secondary salting according to the salting operation of the dry salt and the wet salt in the step b, wherein the salting amount is 2 percent of the weight of the raw meat; finally, putting the pig legs in a salting room with the temperature of 2-4 ℃ and the humidity of 10-80% until the weight loss of the raw meat reaches 3.5-4% of the raw meat; during the period, controlling the salinity of the center of the pig leg to be maintained at 70-80;
step d, desalting and pre-pickling: after secondary salting, removing salt particles and blood stains on the surfaces of the hind legs of the pigs by using a brush; putting the desalted pig back legs on a shelf, placing the pig back legs in a pre-pickling room, setting the temperature to be 3-5 ℃ and the relative humidity to be 60-75% until the weight loss reaches 9-10% of the raw meat.
Step e, pickling: pulling the frame cart with the pig rear legs in the pre-curing chamber to a curing chamber, entering a curing stage, controlling the temperature of the curing chamber to be 3-5 ℃, and adjusting the relative humidity to be 65-80% until the weight loss reaches 18-20% of the raw meat;
step f, cleaning, shaping and air drying: after pickling, washing the pig legs at high pressure by using warm water at 40-45 ℃, removing residual salt and impurities on the surfaces, draining water, shaping one by one, and repairing the pig legs into a chicken thigh shape; then, placing the pig legs at room temperature, standing for 1-2 hours, entering an air drying room, and gradually reducing the temperature from 24 ℃ to 14 ℃ until the weight loss reaches 21-23% of the raw material meat;
step g, curing: in the curing stage, the temperature in the air drying chamber is controlled to be 13-18 ℃, the relative humidity is 75% -93%, the weight loss reaches 28-30% of that of the raw meat, and the curing stage is maintained for 90-100 days;
step h, packaging and warehousing: before packaging the final product, sensory inspection is carried out by using a horse bone needle; the environmental temperature is required to be controlled below 15 ℃ when the product is packaged; and (5) immediately entering a finished product warehouse when the product is qualified in inspection, wherein the warehouse temperature is 0-4 ℃.
Preferably, in the step a, the raw material pig is cooled and discharged with acid after being slaughtered in a slaughtering workshop for 24 hours. Preferably, in the step a, the storage and transportation temperature of the raw materials is controlled to be 0-4 ℃; a long white pig growing for more than 9 months and weighing more than 150kg is selected as a raw material pig.
Preferably, in the steps b and c, the preparation of the wet salt is that 25kg of salt is added into 10L of water and stirred uniformly; the salt is granular sea salt, and is sieved by a sieve with 10-12 meshes for later use.
Preferably, in step b, the primary salting is carried out for 4-6 days; in step c, the secondary salting is carried out for 12-16 days in a salting room.
Preferably, in the step c, the desalted pig legs are placed on a shelf in a pre-pickling room for 12 to 16 days.
Preferably, in step f, cleaning, shaping and air drying: and (5) drying the washed pig legs in air, and maintaining the stage for 5-10 days.
Preferably, in the step g, the curing stage is divided into three stages of pre-curing, hot curing and cold curing, the temperature of the pre-curing stage is 13-15 ℃, lard is smeared on the surface of the pig leg after the pre-curing stage is finished, the hot curing stage is 18 ℃, and the cold curing stage is 13-15 ℃; wherein the pre-curing stage is maintained for 45-50 days, the heat curing stage is maintained for 13-15 days, and the pre-curing stage is maintained for 32-35 days.
Preferably, in the step h, packaging and warehousing: before the final product is packaged, the sense examination is carried out by using a horse bone needle, and the final product can be packaged if the sense index meets the regulation.
The process flow of the invention is as follows:
pretreatment of pig hind legs → primary salting → secondary salting → desalting pre-curing → cleaning, trimming and air drying → curing → packaging → warehousing.
Compared with the prior art, the invention has the following beneficial technical effects:
1) according to the method, the Changbai pig (Landrace) growing for more than 9 months and weighing more than 150kg is selected as the raw material pig, the moisture content in the muscle of the pig is low in the period, and the pig with high muscle moisture content can absorb more salt in the salt feeding stage, so that the salt content of the ham is increased, and the special flavor of the western-style fermented ham is not facilitated to be formed. Salt is the only curing agent used for preparing the fermented ham in the experiment, and granular sea salt is selected. The technology of secondary massage by a massage machine and simultaneous operation of secondary salting and wet salt drying is adopted, the primary salting is firstly carried out by slightly massaging the pig legs by the massage machine, extravasated blood remained in veins is squeezed out, muscle tissues are loosened, salting is facilitated, the wet salt drying and salt drying are simultaneously operated, and the salinity of the surface of the pig rear legs is controlled to be kept between 70 and 80; and removing residual salt on the surface of the hind legs of the pig by secondary salting, weighing, extruding and massaging the hind legs by using a massager to loosen muscle tissues and promote the salt to uniformly and evenly permeate into the hind legs, wherein the humidity of the secondary salting is lower than that of the primary salting and is adjusted to 10-80%, so that the mild dehydration of the water on the surface of the ham is facilitated, and the salinity of the hind legs of the pig is required to be kept at 70-80. The invention creatively adopts the process of secondary massage, secondary salting and wet salt and dry salt simultaneous operation, strictly controls the salinity of the ham, prevents the local salt content from being too high or the local part of the ham is not immersed in the salt and is deteriorated, and further stabilizes the quality of the product; the problems of high salt content and long production period are solved, the product is endowed with salinity, the freshness is increased, and the ham sausage has important contribution to the formation of the texture, the flavor, the mouthfeel and the like of the ham.
2) The fermentation maturation is a key step of the whole processing process of the dry-cured ham, and the technical parameters of the fermentation maturation are important factors influencing the oxidation degree of protein and fat, the content of amino acid, the water content and flavor substances in the fermentation maturation process of the dry-cured ham. The dry-cured ham disclosed by the prior art is mostly fermented for about six months, the fermentation period is short, and the whole process is unreasonable in arrangement, so that the final product is high in salt content and poor in quality and flavor. According to the invention, through the accurate control of fermentation temperature, humidity and time, the ham is divided into pre-curing, hot curing and cold curing in a curing stage, the temperature of the pre-curing stage is 13-15 ℃, lard is smeared on the surface of the pork leg after the pre-curing stage is finished, the excessive drying of the ham can be effectively prevented, the temperature of the hot curing stage is 18 ℃, the temperature of the cold curing stage is 13-15 ℃, the curing stage is maintained for 12-14 weeks, and the water loss rate of the final product is controlled to be 28-30%, so that a good anticorrosion effect is achieved, the oxidation degree of fat in the product can be effectively controlled, and harmful substances generated due to excessive oxidation are prevented; meanwhile, the product obtained by fermentation of the invention has high content of amino acid, fatty acid and vitamin and good flavor.
Detailed Description
In order that the above objects, features and advantages of the present invention may be more clearly understood, the present invention will be described in detail below with reference to specific embodiments. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
Example 1: production method of western fermented ham
1. Pretreatment of raw materials
Pig hind leg pretreatment
The method selects the Changbai pig (Landrace) which grows for more than 9 months and has the weight of more than 150kg as the raw material pig, the moisture content of the pig muscle is less in the period, and the pig with more muscle moisture content can absorb more salt in the salt-adding stage, so that the salt content of the ham is increased, and the special flavor of the western-style fermented ham is not favorably formed. The method comprises the following steps of slaughtering a raw material pig in a slaughtering workshop of a company, cooling for 24 hours to discharge acid, then cutting and trimming, taking a pig hind leg, trimming the pig hind leg into a chicken thigh shape, and finally placing the pig hind leg in a refrigeration room for later use. The storage and transportation temperature of the raw materials is controlled at 0-4 ℃. The product must be supplied with a central temperature within 4.6-5 deg.C, and cannot be frozen.
Pretreatment of salt
Salt is the only curing agent used for preparing the fermented ham in the experiment, and nitrate or nitrite is not used in curing. The experiment selects the granular sea salt, and the sea salt is sieved by a sieve with 10 to 12 meshes for later use.
Raw meat receiving
Raw meat is trimmed to remove blood stasis, broken bones and the like, particularly pig hair and other foreign matters need to be picked out, particularly the broken meat at the periphery of the femoral part needs to be cleaned, otherwise, the raw meat is easy to infect microorganisms, and the pig legs are putrefactive.
2. Adding salt once
Firstly, slightly massaging the pig legs by using a massager, extruding extravasated blood remained in veins, loosening muscle tissues and facilitating salting, weighing the total weight of 60 legs of a production process data acquisition experiment, then placing the pig legs on a salting platform (the platform is special for salting by workers), rubbing the surface skins of the pig legs by wet salt (uniformly stirring according to the proportion of 25kg of salt to 10L of water), simultaneously covering other parts of the pig legs by dry salt, wherein the salting amount is 4 percent of the raw material meat, and finally placing the ham in a salting room with the temperature of 2-3 ℃ and the humidity of 80-85 percent until the weight loss of the raw material meat is 1.5-2 percent, wherein the surface salinity of the ham is required to be kept at 70-80 during the period. The primary salting time is 4-6 days.
3. Secondary salting
When the weight of the raw material meat is 1.5% -2%, removing the residual salt on the surface of the back leg of the pig, weighing, extruding and massaging the leg of the pig by using a massager to loosen muscle tissue and promote the salt to uniformly and evenly permeate into the leg of the pig, wherein the surface of the leg of the pig is wet salt during salting, and the other parts of the leg of the pig are dry salt, wherein the salt adding amount is 2% of the weight of the raw material meat. The humidity of secondary salting is lower than that of primary salting, the humidity is adjusted to 10-80%, which is beneficial to the mild dehydration of the moisture on the ham surface, then the temperature between salting is adjusted to 2-3 ℃, until the central salinity of the hind legs of the pigs is kept at 70-80, and the weight loss reaches 3.5-4% of the raw material meat. The secondary salting time is 12-16 days.
4. Desalting and pre-pickling
After secondary salting, removing salt particles on the surface of the pig hind legs by using a brush, and ensuring that the surface of the pig hind legs is salt-free and foreign-matter-free. Weighing, and finally cleaning the surfaces of the pig legs by using a low-pressure water nozzle to ensure that the ham surfaces have no bloodstain and salt grains.
After the pig legs are cleaned, the ham is hung on the frame by using a rope smashing machine, and the frame is put down and hung by using a lifting machine at a higher position of the pig legs. Placing the rack vehicle in a pre-pickling room, setting the temperature at 3-5 ℃ and the relative humidity at 60-75% until the weight loss reaches 9-10% of the raw meat, and weighing.
5. Pickling
Pulling the pre-pickling chamber with the pig leg to a pickling chamber, entering a pickling stage, controlling the temperature of the pickling chamber to be 3-5 ℃, adjusting the relative humidity to be 65-80% until the weight loss reaches 18-20% of the raw meat, and finally weighing.
6. Cleaning, shaping and air-drying
After pickling, the pork legs are washed under high pressure by using warm water of 40-45 ℃, during which the pressure of steam and the temperature of water in the washing machine are checked, and the washing operation is performed in a dry and ventilated environment. After the ham is cleaned, the ham can ensure that no residual salt and impurities exist on the surface. After draining, the chicken thigh is shaped one by one and then the chicken thigh is shaped. Then placing the pig legs at room temperature, standing for 1-2 hours, entering an air drying room, gradually reducing the temperature from 24 ℃ to 14 ℃ until the weight loss reaches 21-23% of the raw meat, and finally weighing. The washed pig legs are air-dried, and the period is maintained for about one week.
7. Aging
During the maturation phase, a number of biochemical and enzymatic reactions occur, which are essential for the development of the flavour, aroma, mouthfeel and digestive properties of the pork legs. The stage comprises pre-curing, hot curing and cold curing, wherein the temperature of the pre-curing stage is 13-15 ℃, lard is smeared on the surface of the pork leg after the pre-curing stage is finished, the excessive drying of the ham can be effectively prevented, the hot curing stage is 18 ℃, the cold curing stage is 13-15 ℃, the relative humidity is 75-93 percent, and the weight loss reaches 28-30 percent of the raw meat, and the weight is weighed.
The pre-curing stage needs about 7 weeks, the surface of the pig hind legs is dry and hard, the taste only has salty flavor, the special flavor of the western fermented ham is not generated, and a thick layer of lard is coated on the surface of the pig hind legs to prevent the pig hind legs from being excessively dried. The hot aging stage takes about 2 weeks and the cold aging stage takes about 5 weeks, during which the legs undergo numerous biochemical and enzymatic reactions that are critical to the development of the leg's flavor, aroma, taste and digestive properties.
8. Package (I)
1) Inspection before packaging
Before the final product is packaged, sensory examination is carried out by using a horse bone needle, so that the bad legs are prevented, and sensory indexes meet the regulations in table 1.
TABLE 1 ham test sensory index
Note: and (4) needle fragrance: the horse bone needle is inserted into ham muscle and emits fragrance after being pulled out.
2) The environmental temperature is required to be controlled below 15 ℃ when the product is packaged, meanwhile, the ham inner packaging material conforms to the regulation of GB9683, the outer packaging is a corrugated case, and the outer packaging conforms to the regulation of GB/T6543. The package is firm, moisture-proof, neat, beautiful, free from peculiar smell, and convenient for loading, unloading, storage and transportation.
3) Put in storage
And (5) immediately entering a finished product warehouse when the product is qualified in inspection, wherein the warehouse temperature is about 0-4 ℃.
Example 2: the ham product from the factory with the process batch number of 20190106 in example 1 was used for inspection
The product was tested for fatty acids, vitamins and amino acids and the results are shown in tables 2-4.
TABLE 2 fatty acid content data of fermented ham prepared in example 1 of the present invention
TABLE 3 vitamin and mineral content data of fermented ham prepared according to the present invention
TABLE 4 data on the contents of protein and amino acid in fermented ham prepared in example 1 of the present invention
Sensory test shows that the ham has fresh fragrance, unique fragrance of fermented ham and no foreign flavor, and meets the sensory requirements of products. The product is qualified after factory inspection, wherein the salt content is 9g/100g, the water content is 50%, the peroxide value (calculated by fat) is 0.15g/100g, coliform is not detected, the product meets the requirements of product execution standard Q/ZDY0001S-2016 fermented ham, and the results are detailed in Table 5
Table 5 test results table
The foregoing is merely exemplary of embodiments of the present invention and is not intended to limit the invention in any manner. The scope of the present invention is defined by the claims and is not limited by the embodiments described above, and any simple modifications or equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention are included in the scope of the present invention.
Claims (9)
1. A production method of western fermented ham is characterized by comprising the following steps:
step a, pretreating the hind legs of the pigs: slaughtering a raw material pig in a slaughtering workshop, cooling and discharging acid, then carrying out segmentation and trimming, taking the rear leg of the pig, removing an oil film and floating bones, trimming blood stasis and broken bones, trimming the rear leg of the pig into a chicken thigh shape, and putting the chicken thigh shape into a refrigeration room for later use;
step b, primary salting: firstly, slightly massaging the pig legs by using a massager; then, putting the pig legs on a salting platform, rubbing the surface skin of the pig legs with wet salt, covering other parts of the pig legs with dry salt, wherein the salting amount is 4% of the raw material meat, and finally putting the pig legs in a salting room with the temperature of 2-4 ℃ and the humidity of 80-85% until the raw material meat loses 1.5-2% weight, and controlling the surface salinity of the ham to be kept at 70-80 during the period;
step c, secondary salting: removing the residual salt on the surface of the back leg of the pig, squeezing and massaging the back leg of the pig again by using a massager to loosen muscle tissues, and performing secondary salting according to the salting operation of the dry salt and the wet salt in the step b, wherein the salting amount is 2 percent of the weight of the raw meat; finally, putting the pig legs in a salting room with the temperature of 2-4 ℃ and the humidity of 10-80% until the weight loss of the raw meat reaches 3.5-4% of the raw meat; during the period, controlling the salinity of the center of the pig leg to be maintained at 70-80;
step d, desalting and pre-pickling: after secondary salting, removing salt particles and blood stains on the surfaces of the hind legs of the pigs by using a brush; putting the desalted pig back legs on a shelf, placing the pig back legs in a pre-pickling room, setting the temperature to be 3-5 ℃ and the relative humidity to be 60-75% until the weight loss reaches 9-10% of the raw meat.
Step e, pickling: pulling the frame cart with the pig rear legs in the pre-curing chamber to a curing chamber, entering a curing stage, controlling the temperature of the curing chamber to be 3-5 ℃, and adjusting the relative humidity to be 65-80% until the weight loss reaches 18-20% of the raw meat;
step f, cleaning, shaping and air drying: after pickling, washing the pig legs at high pressure by using warm water at 40-45 ℃, removing residual salt and impurities on the surfaces, draining water, shaping one by one, and repairing the pig legs into a chicken thigh shape; then, placing the pig legs at room temperature, standing for 1-2 hours, entering an air drying room, and gradually reducing the temperature from 24 ℃ to 14 ℃ until the weight loss reaches 21-23% of the raw material meat;
step g, curing: in the curing stage, the temperature in the air drying chamber is controlled to be 13-18 ℃, the relative humidity is 75% -93%, the weight loss reaches 28-30% of that of the raw meat, and the curing stage is maintained for 90-100 days;
step h, packaging and warehousing: before packaging the final product, sensory inspection is carried out by using a horse bone needle; the environmental temperature is required to be controlled below 15 ℃ when the product is packaged; and (5) immediately entering a finished product warehouse when the product is qualified in inspection, wherein the warehouse temperature is 0-4 ℃.
2. The method for producing a western fermented ham according to claim 1, wherein: in the step a, after the raw material pig is slaughtered in a slaughtering workshop, cooling for 24 hours to discharge acid.
3. The method for producing a western fermented ham according to claim 1, wherein: in the step a, the storage and transportation temperature of the raw materials is controlled to be 0-4 ℃; a long white pig growing for more than 9 months and weighing more than 150kg is selected as a raw material pig.
4. The method for producing a western fermented ham according to claim 1, wherein: in the steps b and c, the preparation of the wet salt is that 25kg of salt is added with 10L of water and stirred uniformly; the salt is granular sea salt, and is sieved by a sieve with 10-12 meshes for later use.
5. The method for producing a western fermented ham according to claim 1, wherein: in the step b, the primary salting is placed in a salting room for 4-6 days; in step c, the secondary salting is carried out for 12-16 days in a salting room.
6. The method for producing a western fermented ham according to claim 1, wherein: and c, putting the desalted pig legs on a pre-pickling room for 12-16 days.
7. The method for producing a western fermented ham according to claim 1, wherein: and f, cleaning, shaping and air drying: and (5) drying the washed pig legs in air, and maintaining the stage for 5-10 days.
8. The method for producing a western fermented ham according to claim 1, wherein: step g, the curing stage is divided into three stages of pre-curing, hot curing and cold curing, the temperature of the pre-curing stage is 13-15 ℃, lard is smeared on the surface of the pig leg after the pre-curing stage is finished, the hot curing stage is 18 ℃, and the cold curing stage is 13-15 ℃; wherein the pre-curing stage is maintained for 45-50 days, the heat curing stage is maintained for 13-15 days, and the pre-curing stage is maintained for 32-35 days.
9. The method for producing a western fermented ham according to claim 1, wherein: and h, packaging and warehousing: before the final product is packaged, the sense examination is carried out by using a horse bone needle, and the final product can be packaged if the sense index meets the regulation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113383915A (en) * | 2021-06-28 | 2021-09-14 | 集美大学 | Fermented fish product and preparation method thereof |
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