CN113367293A - Ham fermentation process capable of improving flavor and improving nutritive value - Google Patents
Ham fermentation process capable of improving flavor and improving nutritive value Download PDFInfo
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- CN113367293A CN113367293A CN202110423462.4A CN202110423462A CN113367293A CN 113367293 A CN113367293 A CN 113367293A CN 202110423462 A CN202110423462 A CN 202110423462A CN 113367293 A CN113367293 A CN 113367293A
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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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- 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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Abstract
The invention discloses a ham fermentation process for improving flavor and increasing nutritive value, 1) modifying and shaping; 2) pickling, 3) stacking and turning, 4) cleaning, 5) hanging and fermenting, 6) managing, keeping the ham from wind invasion in the early stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, wherein the fermentation time is 1-3 years.
Description
Technical Field
The invention relates to the technical field of preparation, in particular to a ham fermentation process for improving flavor and improving nutritive value.
Background
The ham is the excellent pig hind leg of the selected pig, has the shape and size similar to the lute, has the characteristics of thin skin, compact meat and moderate fat and thin meat, is a Xuanwei ham with superior quality, has rose color of the rest lean meat, and has sharp fragrance after being cut;
firstly, the production process of ham is relatively long, oxidation of grease can occur in the production process, and the traditional antioxidant method is to use an artificially synthesized antioxidant to prevent the generation of harmful substances in the production process of ham. However, in recent years, it has been found that the use of artificially synthesized antioxidants can generate harmful substances and even cause cancers.
Secondly, a great amount of green mould also grows on the surface of the ham in the ham processing process, the green mould not only seriously influences the appearance quality and the utilization rate of the product during eating, but also can contain other moulds influencing the edible safety of the product. Many researches in recent years show that the green mould is not necessary for fermenting and maturing the ham, so that if the green mould can be effectively prevented from mildewing and growing in the fermenting and maturing processes of the Jinhua ham in the production process of the Jinhua ham, the quality of the ham can be improved, and the eating safety of the ham can be greatly improved; in addition, the problem of excessive oxidation of ham fat in the fermentation and maturation processes of the ham is effectively controlled, so that the color, the aroma and the taste of the ham can be greatly improved.
Disclosure of Invention
The invention provides a ham fermentation process for improving flavor and improving nutritive value.
The scheme of the invention is as follows:
a ham fermentation process for improving flavor and increasing nutritive value specifically comprises the following steps:
1) modifying and shaping, namely taking fresh hind legs of the pigs for modifying and shaping, spraying a nutrient permeating agent on the hind legs of the pigs while beating the surfaces of the hind legs of the pigs by using pine branches, and smearing an edible adsorbent after beating the surfaces of the hind legs of the pigs completely;
2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material;
5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12-15 ℃, and the humidity in the fermentation chamber is 70-80%;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
According to the preferable technical scheme, the nutrition penetration agent comprises food-grade hyaluronic acid with the concentration of 2.5%, trace elements, vitamins, guarana extract and hawthorn extract, and the feeding ratio is 80-90: 0.02-0.05: 1-2: 0.01-0.03: 5 to 8.
According to a preferable technical scheme, the pickling materials in the step 2) comprise salt, star anise and ginger powder, and the feeding ratio of the salt, star anise and ginger powder is 95-98: 1-2: 0.1-0.3.
As a preferred technical scheme, the composite nutrient material comprises rose petal powder, sea moss powder and lemon slice powder.
As a preferred technical scheme, in the step 4), the pickled pig hind legs are placed into the cleaning agent to be soaked and washed for 1-2 times, when the pickled pig hind legs are soaked for the first time, the pork surfaces of the pig hind legs face downwards and cannot leak out of the cleaning agent surfaces, the soaking time is 8-12 hours, after soaking is finished, washing is carried out along the arrangement direction of muscle fibers of the pig hind legs during washing, the washing is carried out from the feet of the pig hind legs, then sequentially from the skin surfaces and the pork surfaces to the lower parts of the legs, after washing is finished, the pig hind legs are aired until the pork surfaces of the skin micro-rods are soft, shaping is started, when the shanks are straightened, the skin surfaces are flattened, the muscles are squeezed from two sides of the leg surfaces by hands, the centers of the legs are full, and the shanks are hung outdoors to be aired continuously; the airing time is determined according to different seasons, temperatures, wind speeds, leg sizes and weight, is generally suitable for 2-3 days, and the salted pig hind legs are wrapped by the fused fermentation material after shaping is completed.
According to a preferable technical scheme, the cleaning agent comprises distilled water and 5% beer, and the feeding ratio is 92-96: 1 to 4.
As an optimal technical scheme, the temperature of the cleaning agent is 8-10 ℃ during soaking.
As a preferred technical scheme, the fusion fermentation material comprises Pu' er tea powder, honey, milk and food-grade xylanase, and the feeding ratio is 85-88: 2-3: 4-5: 1-2.
According to a preferable technical scheme, the using amount of the pickling material after first rubbing is 2-3% of the weight of the hind legs of the pigs, the meat surfaces of the hind legs of the pigs are downward, the skin surfaces of the hind legs of the pigs are upward, a layer of salt is uniformly sprayed on the hind legs of the pigs, the skin layers are rubbed upwards against pores from the hoof shells to wet the skin layers, the pickling material and water of the skin layers are pasty, then a layer of compound nutrient material is uniformly sprayed on the hind legs of the pigs, the skin layers are rubbed upwards against pores from the hoof shells, after stacking is carried out for 2-3 days, the using amount of the pickling material after second rubbing is 2.5-3.5% of the weight of the hind legs of the pigs, the method is the same as above, and pickling is completed after stacking is carried out for 3 days, the using amount of the pickling material after third rubbing is 1-2% of the weight of the hind legs of the pigs.
Due to the adoption of the technical scheme, the ham fermentation process for improving the flavor and improving the nutritional value comprises the steps of 1) modifying and shaping, namely, taking fresh pig hind legs for modifying and shaping, spraying a nutrient permeating agent on the pig hind legs, beating the surfaces of the pig hind legs by using pine branches, and smearing an edible adsorbent after the surfaces of the pig hind legs are beaten; 2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials; 3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed; 4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material; 5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12-15 ℃, and the humidity in the fermentation chamber is 70-80%; 6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
The pig hind leg seasoning box has the advantages that the fiber tissue of the pig hind leg can be loosened through the pine branch beating, the meat quality is soft and tender, the taste can be more conveniently improved, and meanwhile, pine branch fragrance essential oil permeates into the pig hind leg during the pine branch beating, so that the pig hind leg seasoning box has the effects of appetizing and eating; the method improves trace elements, microorganisms and anthocyanin in the ham, simultaneously, the mixing of various aroma essential oils effectively permeates the ham into muscles, the ham is not simply attached to the surface of a skin layer any more, the extra flavor of the ham is improved, the sterilization effect is more obvious, the ham is effectively prevented from being rotten, the antifungal capacity of the ham is improved, a natural polymer fermentation layer is formed on the surface of the ham by using a cleaning agent, the decomposition of protein is accelerated, the tenderness degree of meat is improved, the subsequent fusion fermentation materials are further fixed on the surface of the ham, the ham and the fusion fermentation materials are jointly fermented, more amino acids, monosaccharides and other components are generated to pickle the ham, and the complexity of the flavor of the ham is improved.
Detailed Description
In order to make up for the above deficiencies, the invention provides a ham fermentation process for improving flavor and improving nutritive value so as to solve the problems in the background technology.
A ham fermentation process for improving flavor and increasing nutritive value specifically comprises the following steps:
1) modifying and shaping, namely taking fresh hind legs of the pigs for modifying and shaping, spraying a nutrient permeating agent on the hind legs of the pigs while beating the surfaces of the hind legs of the pigs by using pine branches, and smearing an edible adsorbent after beating the surfaces of the hind legs of the pigs completely;
2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material;
5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12-15 ℃, and the humidity in the fermentation chamber is 70-80%;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
The nutrition permeating agent comprises food-grade hyaluronic acid with the concentration of 2.5%, trace elements, vitamins, guarana extract and hawthorn extract, and the feeding ratio is 80-90: 0.02-0.05: 1-2: 0.01-0.03: 5 to 8.
The pickling materials in the step 2) comprise salt, star anise and ginger powder, and the feeding ratio of the salt, star anise and ginger powder is 95-98: 1-2: 0.1-0.3.
The composite nutrient material comprises rose petal powder, sea moss powder and lemon slice powder.
Putting the pickled pig hind legs into the cleaning agent for soaking and washing for 1-2 times, wherein the pork side of the pig hind legs faces downwards during first soaking, the cleaning agent cannot leak out, the soaking time is 8-12 h, after soaking is finished, washing is carried out along the arrangement direction of muscle fibers of the pig hind legs, the washing is carried out firstly from the feet of the pig hind legs, then sequentially from the leather side and the pork side to the lower parts of the legs, after washing is finished, the pig hind legs are aired until the leather surface of the skin layer micro-rod is soft, shaping is started, the legs are straightened during shaping, the leather side is flattened, muscles are squeezed from two sides of the leg surface by hands, the leg cores are full, and the pickled pig hind legs are hung outdoors for continuous airing; the airing time is determined according to different seasons, temperatures, wind speeds, leg sizes and weight, is generally suitable for 2-3 days, and the salted pig hind legs are wrapped by the fused fermentation material after shaping is completed.
The cleaning agent comprises distilled water and 5% beer, and the feeding ratio is 92-96: 1 to 4.
And the temperature of the cleaning agent is 8-10 ℃ during soaking.
The fusion fermented material comprises Pu' er tea powder, honey, milk and food-grade xylanase, and the feeding ratio is 85-88: 2-3: 4-5: 1-2.
The using amount of the first pickling material is 2-3% of the weight of the hind legs of the pigs, the meat surfaces of the hind legs of the pigs are downward, the skin surfaces of the hind legs of the pigs are upward, a layer of salt is uniformly sprayed on the hind legs of the pigs, the skin layers are forcibly kneaded upwards against pores from the hoof shells to moisten the skin layers, the pickling material and the water of the skin layers are pasty, then a layer of compound nutrient material is uniformly sprayed on the hind legs of the pigs, the skin layers are forcibly kneaded upwards against pores from the hoof shells, the second pickling material is 2.5-3.5% of the weight of the hind legs of the pigs after stacking for 2-3 days, the method is the same as above, the third pickling material is 1-2% of the weight of the hind legs of the pigs after stacking for 3 days, and the pickling is completed by the method.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
a ham fermentation process for improving flavor and enhancing nutritive value,
1) modifying and shaping, namely taking fresh hind legs of the pigs for modifying and shaping, spraying a nutrient permeating agent on the hind legs of the pigs while beating the surfaces of the hind legs of the pigs by using pine branches, and smearing an edible adsorbent after beating the surfaces of the hind legs of the pigs completely;
2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material;
5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12 ℃, and the humidity in the fermentation chamber is 70-80%;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
The nutrition penetration agent comprises food-grade hyaluronic acid with the concentration of 2.5%, trace elements, vitamins, guarana extract and hawthorn extract, and the feeding ratio is 80:0.02:1: 0.01: 5.
the pickling materials in the step 2) comprise salt, star anise and ginger powder, and the feeding ratio of the salt, star anise and ginger powder is 95:1: 0.1.
The composite nutrient material comprises rose petal powder, sea moss powder and lemon slice powder.
Placing the pickled pig hind legs into the cleaning agent for soaking and washing for 2 times, wherein when the pickled pig hind legs are soaked for the first time, the meat surfaces of the pig hind legs face downwards, the cleaning agent surfaces cannot leak, the soaking time is 8-12 h, after soaking is finished, washing is carried out along the arrangement direction of muscle fibers of the pig hind legs, the washing is carried out firstly from the feet of the pig hind legs, then sequentially from the skin surfaces and the meat surfaces to the lower parts of the legs, after washing is finished, the pig hind legs are aired until the meat surfaces of cortex micro-rods are soft, shaping is started, when shaping is finished, the shanks are straightened, the skin surfaces are flattened, muscles are squeezed from two sides of the leg surfaces by hands, the leg centers are full, and the salted pig hind legs are hung under outdoor sunlight for continuous airing; the airing time is determined according to different seasons, temperatures, wind speeds, leg sizes and weight, is generally suitable for 2-3 days, and the salted pig hind legs are wrapped by the fused fermentation material after shaping is completed.
The cleaning agent comprises distilled water and 5% beer, and the feeding ratio is 92: 1.
and the temperature of the cleaning agent is 8-10 ℃ during soaking.
The fusion fermented material comprises Pu' er tea powder, honey, milk and food-grade xylanase, and the feeding ratio is 85: 2:4:1.
The using amount of the pickling material for the first time is 2% of the weight of the hind legs of the pigs, the meat surface of the hind legs of the pigs faces downwards, the skin surface faces upwards, a layer of salt is uniformly sprayed on the hind legs, the skin layer is rubbed upwards against pores from the hoof shells to be wet, the pickling material and the water of the skin layer are pasty, then a layer of compound nutrient material is uniformly sprayed on the hind legs, the skin layer is rubbed upwards against pores from the hoof shells, the second time of pickling material rubbing is 2.5% of the weight of the hind legs of the pigs after stacking for 2-3 days, the method is the same as above, and the pickling material for the third time of pickling is 1% of the weight of the hind legs of the pigs after stacking for 3 days.
Example 2:
a ham fermentation process for improving flavor and increasing nutritive value specifically comprises the following steps:
1) modifying and shaping, namely taking fresh hind legs of the pigs for modifying and shaping, spraying a nutrient permeating agent on the hind legs of the pigs while beating the surfaces of the hind legs of the pigs by using pine branches, and smearing an edible adsorbent after beating the surfaces of the hind legs of the pigs completely;
2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material;
5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12-15 ℃, and the humidity in the fermentation chamber is 70-80%;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
The nutrition permeating agent comprises food-grade hyaluronic acid with the concentration of 2.5%, trace elements, vitamins, guarana extract and hawthorn extract, and the feeding ratio is 90:0.05:2: 0.03: 8.
the pickling materials in the step 2) comprise salt, star anise and ginger powder, and the feeding ratio is 98:2: 0.3.
The composite nutrient material comprises rose petal powder, sea moss powder and lemon slice powder.
Placing the pickled pig hind legs into the cleaning agent for soaking and washing for 2 times, wherein when the pickled pig hind legs are soaked for the first time, the meat surfaces of the pig hind legs face downwards, the cleaning agent surfaces cannot leak, the soaking time is 8-12 h, after soaking is finished, washing is carried out along the arrangement direction of muscle fibers of the pig hind legs, the washing is carried out firstly from the feet of the pig hind legs, then sequentially from the skin surfaces and the meat surfaces to the lower parts of the legs, after washing is finished, the pig hind legs are aired until the meat surfaces of cortex micro-rods are soft, shaping is started, when shaping is finished, the shanks are straightened, the skin surfaces are flattened, muscles are squeezed from two sides of the leg surfaces by hands, the leg centers are full, and the salted pig hind legs are hung under outdoor sunlight for continuous airing; the airing time is determined according to different seasons, temperatures, wind speeds, leg sizes and weight, is generally suitable for 2-3 days, and the salted pig hind legs are wrapped by the fused fermentation material after shaping is completed.
The cleaning agent comprises distilled water and 5% beer, and the feeding ratio is 96: 4.
and the temperature of the cleaning agent is 8-10 ℃ during soaking.
The fusion fermented material comprises Pu' er tea powder, honey, milk and food-grade xylanase, and the feeding ratio is 88: 3:5:2.
The using amount of the pickling material for the first time is 3% of the weight of the hind legs of the pigs, the meat surface of the hind legs of the pigs faces downwards, the skin surface faces upwards, a layer of salt is uniformly sprayed on the hind legs, the skin layer is rubbed upwards against pores from the hoof shells to be wet, the pickling material and the water of the skin layer are pasty, then a layer of compound nutrient material is uniformly sprayed on the hind legs, the skin layer is rubbed upwards against pores from the hoof shells, the second time of pickling material rubbing is 3.5% of the weight of the hind legs of the pigs after stacking for 2-3 days, the method is the same as above, and the pickling material for the third time of pickling is 2% of the weight of the hind legs of the pigs after stacking for 3 days, and the pickling is completed in the same way as above.
Example 3:
a ham fermentation process for improving flavor and increasing nutritive value specifically comprises the following steps:
1) modifying and shaping, namely taking fresh hind legs of the pigs for modifying and shaping, spraying a nutrient permeating agent on the hind legs of the pigs while beating the surfaces of the hind legs of the pigs by using pine branches, and smearing an edible adsorbent after beating the surfaces of the hind legs of the pigs completely;
2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material;
5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12-15 ℃, and the humidity in the fermentation chamber is 70-80%;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
The nutrition permeating agent comprises food-grade hyaluronic acid with the concentration of 2.5%, trace elements, vitamins, guarana extract and hawthorn extract, and the feeding ratio is 85:0.03:1: 0.02: 6.
the pickling materials in the step 2) comprise salt, star anise and ginger powder, and the feeding ratio of the salt, star anise and ginger powder is 96: 1-2: 0.1-0.3.
The composite nutrient material comprises rose petal powder, sea moss powder and lemon slice powder.
Placing the pickled pig hind legs into the cleaning agent for soaking and washing for 2 times, wherein when the pickled pig hind legs are soaked for the first time, the meat surfaces of the pig hind legs face downwards, the cleaning agent surfaces cannot leak, the soaking time is 8-12 h, after soaking is finished, washing is carried out along the arrangement direction of muscle fibers of the pig hind legs, the washing is carried out firstly from the feet of the pig hind legs, then sequentially from the skin surfaces and the meat surfaces to the lower parts of the legs, after washing is finished, the pig hind legs are aired until the meat surfaces of cortex micro-rods are soft, shaping is started, when shaping is finished, the shanks are straightened, the skin surfaces are flattened, muscles are squeezed from two sides of the leg surfaces by hands, the leg centers are full, and the salted pig hind legs are hung under outdoor sunlight for continuous airing; the airing time is determined according to different seasons, temperatures, wind speeds, leg sizes and weight, is generally suitable for 2-3 days, and the salted pig hind legs are wrapped by the fused fermentation material after shaping is completed.
The cleaning agent comprises distilled water and 5% beer, and the feeding ratio is 94: 3.
and the temperature of the cleaning agent is 8-10 ℃ during soaking.
The fusion fermented material comprises Pu' er tea powder, honey, milk and food-grade xylanase, and the feeding ratio is 87: 3:4:2.
The using amount of the pickling material for the first time is 3% of the weight of the hind legs of the pigs, the meat surface of the hind legs of the pigs faces downwards, the skin surface faces upwards, a layer of salt is uniformly sprayed on the hind legs, the skin layer is rubbed upwards against pores from the hoof shells to be wet, the pickling material and the water of the skin layer are pasty, then a layer of compound nutrient material is uniformly sprayed on the hind legs, the skin layer is rubbed upwards against pores from the hoof shells, the second time of pickling material wiping is 3% of the weight of the hind legs of the pigs after stacking for 2-3 days, the method is the same as the above, the third time of pickling material wiping is 1% of the weight of the hind legs of the pigs after stacking for 3 days, and the pickling is completed by.
Comparative example
The low-temperature pickling fermentation method of the spiced Anfu ham in the comparison example comprises the following steps:
1) modifying and shaping, namely taking the fresh hind legs of the pigs for modifying, cutting and shaping;
2) pickling, namely wiping salt and rose petals on the hind legs of the pigs for three times, wiping a layer of pickling material on the hind legs of the pigs, and wiping a layer of composite nutrient material on the hind legs of the pigs to ensure that the hind legs of the pigs can fully absorb the salt and rose petals;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, cleaning the pickled pig back legs with water, and wrapping the pickled pig back legs with Pu' er tea;
5) hanging the pig back legs wrapped with the fermentation material in a fermentation chamber for fermentation;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
TABLE 1 comparison of examples 1 to 3 with the comparative example
As shown in Table 1, the ham prepared in the example 2 and the ham prepared in the example 3 have light yellow or light brown surfaces and no obvious mixed bacteria compared with the control example, while the ham prepared in the control example has a small amount of green surfaces, which indicates that the ham contains a small amount of aspergillus flavus pollution, and the method can effectively reduce the growth of the mixed bacteria in the fermentation process of the ham. Meanwhile, the protein of the ham material is partially hydrolyzed by the protein hydrolase solution, so that the amino acid content of the ham is effectively improved, the flavor of the ham is further improved, and the ham has higher freshness compared with a control example. In addition, the ham is smoked by frying tea, so that surface strains of the ham are killed, and the smoked fragrance is introduced, so that the antiseptic capability of the ham is further improved. The method can further improve antiseptic effect of ham, and ensure that ham has long shelf life.
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 (9)
1. The ham fermentation process for improving flavor and improving nutritive value is characterized by comprising the following steps:
1) modifying and shaping, namely taking fresh hind legs of the pigs for modifying and shaping, spraying a nutrient permeating agent on the hind legs of the pigs while beating the surfaces of the hind legs of the pigs by using pine branches, and smearing an edible adsorbent after beating the surfaces of the hind legs of the pigs completely;
2) pickling, namely wiping a layer of pickling material and a layer of composite nutrient material on the hind legs of the pigs for three times, and wiping a layer of pickling material and then a layer of composite nutrient material on the hind legs of the pigs to enable the hind legs of the pigs to fully absorb the materials;
3) stacking and turning over, placing the rear legs of the salted pigs after feeding in a dry and cold room, keeping the indoor temperature at 7-10 ℃, keeping the relative humidity at 62-82%, stacking layers at most 5, and 8-10 pigs in each layer; stacking and turning over are carried out repeatedly for three times, each time is 4-5 days apart, the stacking and pickling are carried out for 12-15 days totally, when the stacking is carried out, the bottom leg is turned over to the upper part, the upper part is turned over to the lower part, and therefore blood tendons of the lower layer of the pickled pig rear leg and leg are removed;
4) cleaning, namely cleaning the pickled pig rear legs by using a cleaning agent, and wrapping the pickled pig rear legs by using a fusion fermentation material;
5) hanging and fermenting, namely hanging the rear legs of the pigs wrapped with the fermented materials in a fermentation chamber, wherein one side of the fermentation chamber is communicated with a pan-frying chamber through a communicating passage, the temperature in the fermentation chamber is 12-15 ℃, and the humidity in the fermentation chamber is 70-80%;
6) managing, namely tightly preventing the invasion of wind in the initial stage of hanging, observing the water loss, air drying and mould growth conditions of the ham for multiple times every day, and fermenting for 1-3 years.
2. The ham fermentation process for improving flavor and enhancing nutritional value of claim 1 wherein: the nutrition permeating agent comprises food-grade hyaluronic acid with the concentration of 2.5%, trace elements, vitamins, guarana extract and hawthorn extract, and the feeding ratio is 80-90: 0.02-0.05: 1-2: 0.01-0.03: 5 to 8.
3. The ham fermentation process for improving flavor and enhancing nutritional value of claim 2 wherein: the pickling materials in the step 2) comprise salt, star anise and ginger powder, and the feeding ratio of the salt, star anise and ginger powder is 95-98: 1-2: 0.1-0.3.
4. The ham fermentation process for improving flavor and enhancing nutritional value of claim 1 wherein: the composite nutrient material comprises rose petal powder, sea moss powder and lemon slice powder.
5. The ham fermentation process for improving flavor and enhancing nutritional value of claim 1 wherein: putting the pickled pig hind legs into the cleaning agent for soaking and washing for 1-2 times, wherein the pork side of the pig hind legs faces downwards during first soaking, the cleaning agent cannot leak out, the soaking time is 8-12 h, after soaking is finished, washing is carried out along the arrangement direction of muscle fibers of the pig hind legs, the washing is carried out firstly from the feet of the pig hind legs, then sequentially from the leather side and the pork side to the lower parts of the legs, after washing is finished, the pig hind legs are aired until the leather surface of the skin layer micro-rod is soft, shaping is started, the legs are straightened during shaping, the leather side is flattened, muscles are squeezed from two sides of the leg surface by hands, the leg cores are full, and the pickled pig hind legs are hung outdoors for continuous airing; the airing time is determined according to different seasons, temperatures, wind speeds, leg sizes and weight, is generally suitable for 2-3 days, and the salted pig hind legs are wrapped by the fused fermentation material after shaping is completed.
6. The ham fermentation process for improving flavor and improving nutritive value according to claim 1 or 6, wherein: the cleaning agent comprises distilled water and 5% beer, and the feeding ratio is 92-96: 1 to 4.
7. The ham fermentation process for improving flavor and enhancing nutritional value of claim 6 wherein: and the temperature of the cleaning agent is 8-10 ℃ during soaking.
8. The ham fermentation process for improving flavor and enhancing nutritional value of claim 1 wherein: the fusion fermented material comprises Pu' er tea powder, honey, milk and food-grade xylanase, and the feeding ratio is 85-88: 2-3: 4-5: 1-2.
9. The ham fermentation process for improving flavor and enhancing nutritional value of claim 1 wherein: the using amount of the first pickling material is 2-3% of the weight of the hind legs of the pigs, the meat surfaces of the hind legs of the pigs are downward, the skin surfaces of the hind legs of the pigs are upward, a layer of salt is uniformly sprayed on the hind legs of the pigs, the skin layers are forcibly kneaded upwards against pores from the hoof shells to moisten the skin layers, the pickling material and the water of the skin layers are pasty, then a layer of compound nutrient material is uniformly sprayed on the hind legs of the pigs, the skin layers are forcibly kneaded upwards against pores from the hoof shells, the second pickling material is 2.5-3.5% of the weight of the hind legs of the pigs after stacking for 2-3 days, the method is the same as above, the third pickling material is 1-2% of the weight of the hind legs of the pigs after stacking for 3 days, and the pickling is completed by the method.
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