CN118985841B - Low-salt low-nitrite ham and preparation method thereof - Google Patents

Low-salt low-nitrite ham and preparation method thereof Download PDF

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CN118985841B
CN118985841B CN202411063155.XA CN202411063155A CN118985841B CN 118985841 B CN118985841 B CN 118985841B CN 202411063155 A CN202411063155 A CN 202411063155A CN 118985841 B CN118985841 B CN 118985841B
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ham
salt
nitrite
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CN118985841A (en
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许棋
许峻
许家跃
许家银
徐永芬
周炫梅
晏莹
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Yunnan Wuding Yongyin Agricultural Product Development Co ltd
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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Abstract

The application provides a low-salt low-nitrite ham and a preparation method thereof, belonging to the technical field of food processing. In the processing process of the fermented ham, lactobacillus casei and Pasteurella hance are compounded to serve as active bacteria agents through adjusting the composition of the pickling solution, pickling and bacteria solution treatment are alternately carried out, degradation of content residues in the product is realized on the basis of fully playing the effects of salt and nitrite, the treatment of the pomegranate rind polyphenol is sprayed in the fermentation maturation process, the increase of nitrite content is further inhibited, the obtained fermented ham product has low salt and nitrite content, good ham flavor and color and luster, and wide industrial application prospect.

Description

Low-salt low-nitrite ham and preparation method thereof
Technical Field
The application relates to the technical field of food processing, in particular to a low-salt low-nitrite ham and a preparation method thereof.
Background
The ham has a long development history in China, the production process of the ham is continuously developed and perfected along with the time, the modern ham processing method mainly comprises a low-temperature water boiling method, a dry curing method and a smoking method, and the traditional processing process of the ham in different places mainly comprises six steps of fresh leg trimming and shaping, salting and curing, stacking and pressing, washing and sun-drying and shaping, hanging and air drying, fermentation management and the like. The Sanchuan ham is salted by applying high-strength white spirit and salt, and different processes reflect local processing characteristics, but the high-salt salting and the addition or generation of nitrite in the ham processing bring great risks to the quality safety of the product.
The salt consumption of the salted ham is usually higher in the production and preparation process, for example, the salt consumption of the traditional Xuanwei ham is 9.5-12% of the weight of fresh legs and is far higher than that of low-salt fermentation, the water activity is reduced by utilizing the permeation of salt in the pickling process, the microbial growth is inhibited, the shelf life is prolonged, the flavor of the ham is improved, the salt content is obviously higher in the processing process of the fermented ham due to the various reasons, the risks of heart diseases and strokes are increased when the ham with high salt is eaten for a long time, the great risks are brought to human kidneys, and meanwhile, the stomach health is also influenced, so that a plurality of health risks are brought.
In addition, in the ham processing process, nitrite plays an important role, and can play a plurality of roles of bacteriostasis, fresh keeping, color development, aroma enhancement and the like, so that nitrite is generally added into the ham as a curing agent to play a role in inhibiting the growth of clostridium botulinum, namely harmful bacteria, and meanwhile, the color and the flavor of the ham can be improved, and meanwhile, the conversion of nitrate can be realized due to the action of microorganisms in the fermentation process, so that nitrite is indirectly generated, and the risk of exceeding nitrite is increased due to pollution and degradation of other raw materials. The high nitrite content in the ham can cause chronic or latent poisoning, and simultaneously generates other toxic substances, such as 3, 4-benzopyrene, formaldehyde and other cancerogenic substances, which brings great threat to human health, and the exceeding of the nitrite content severely restricts the healthy development of the ham which is the traditional industry.
In summary, based on the above analysis, how to effectively control the nitrite content in ham processing while reducing the salt consumption is an important technical problem faced in the existing research. There are reports on the prior studies based on the reduction of nitrite or salt. For example, patent application publication No. CN106261917A discloses a low-salt pickling and artificial fermentation process of Xuanwei ham, the harm of excessive salt content to human health is reduced by controlling the addition amount of salt, patent application publication No. CN109645364A discloses a method for partially replacing sodium nitrite in low-temperature ham sausage, in the pickling process of ham sausage, a composition of peony extract and lactobacillus brevis metabolite is added, the product has good color effect, excellent oxidation resistance, reduced total number of microbial colonies, and higher sensory evaluation.
The prior art aims at a certain aspect of low salt or low nitrite content in the fermented ham, and fails to pay attention to both, but in the actual production and processing, there is a higher risk that the salt and nitrite are simultaneously higher, the report of simultaneously controlling the nitrite in the prior art can be controlled by reducing the salt content during curing without using the nitrite or using other components to partially replace nitrite additives, but the technical means essentially belong to a combination of single technologies in the cited patent technologies, and the loss of the taste and flavor of the fermented ham is inevitably caused during the use.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the low-salt low-nitrite ham and the preparation method thereof, wherein salt and nitrite components are used in the preparation raw materials, the lactobacillus casei and the pasteurized yeast are compounded to serve as active bacteria agents through adjustment of the composition of pickling liquid, the pickling and the bacterial liquid treatment are alternately carried out, the degradation of nitrite content residues in the product is realized on the basis of fully playing the effects of salt and nitrite, the punica granatum polyphenol is sprayed in the post-fermentation stage, the increase of the salt and nitrite content is further inhibited by using plant source active components, and the obtained fermented ham product has low salt and nitrite content, good ham flavor and color and has wide industrial application prospect.
On one hand, the invention provides a ham with low salt and low nitrite, which is prepared from the following raw materials of 80-120 parts of pork leg meat, 7-9 parts of salt, 20-30 parts of pickling solution, 0.1-0.3 part of active microbial inoculum and 0.2-0.5 part of pericarpium Granati polyphenol;
The pickling solution comprises, by 100 parts of water, 0.01-0.03 part of sodium nitrite, 2-8 parts of garlic and 3-5 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
The preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and baryunnan stonecrop yeast powder according to a mass ratio of 3:1, and preparing the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g after warm water activation;
the ham preparation method comprises the following steps:
(1) Raw material preparation, namely weighing all raw materials according to weight parts, and preparing the pomegranate rind polyphenol with formula amount into a solution with the mass concentration of 3-6%;
(2) Raw material treatment, namely selecting high-quality pig hind leg meat, and carrying out segmentation trimming and acid removal treatment;
(3) Uniformly smearing and repeatedly kneading the salt in the formula amount to fully immerse the salt into pork tissues, piling to enable cell liquid to flow out, and then flushing with clear water to remove redundant salt;
(4) The pickling solution pickling treatment, namely pouring 1/2 pickling solution into the cleaned raw materials, further treating the ham meat, standing for 1-2 hours at room temperature after uniformly stirring, then spraying an active microbial agent with a half of the formula amount for reaction for 12-18 hours, pouring the rest pickling solution into the mixture, continuously standing for 1-2 hours at room temperature after uniformly stirring, and adding the rest active microbial agent for full reaction for 18-24 hours to obtain the pickled ham raw materials;
(5) Ventilation treatment, namely placing the pickled ham raw material in a ventilation environment for treatment, and removing superfluous water on the surface;
(6) Fermenting, namely transferring the ventilated ham raw material into a room for natural fermentation treatment, spraying a pre-prepared pericarpium Granati polyphenol solution on the surface of the ham every 20d during the period, and fermenting for 3-6 months;
(7) And (3) post-treatment, namely further finishing and packaging the fermented and mature ham to obtain the low-salt low-nitrite ham.
The lactobacillus casei is a probiotics which is widely applied to the intestinal canal, the oral cavity and other environments of a human body, has various physiological functions beneficial to the human body, including adjusting the balance of intestinal flora, promoting digestion and absorption and the like, and can generate nitrite reductase in the fermentation process so as to reduce nitrite, thereby reducing the content of nitrite, and the lactic acid secreted by the lactobacillus casei can also provide an acidic environment so as to accelerate the degradation of nitrite.
The hans' pastoris yeast (Debaryomyces hansenii) used in the present invention is a yeast commonly found in the food industry that is tolerant to high salt and low pH environments, has outstanding aroma-producing properties, and contributes to enhancing the flavor of meat products.
The pomegranate rind polyphenol is a natural compound which is extracted from the pomegranate rind and is rich in various bioactive substances, has obvious antioxidant, antibacterial, anti-inflammatory and anticancer functions and other biological functions, and the main components comprise polyphenol components such as punicalagin, ellagic acid and the like, and has extremely strong effect of removing nitrite and simultaneously can block the synthesis of cancerogenic component nitrosamine in the aspect of efficacy.
Further preferably, the ham preparation raw materials comprise, by weight, 100 parts of pork leg meat, 8 parts of table salt, 25 parts of pickling solution, 0.2 part of active microbial inoculum and 0.35 part of pomegranate rind polyphenol;
The pickling solution comprises, by 100 parts of water, 0.02 part of sodium nitrite, 5 parts of garlic and 4 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
In the step (3), the salt is uniformly applied for three times in a divided time, and the salt consumption of each time is 40%, 40% and 20% of the total salt.
According to the invention, the three times of smearing are selected, so that the salt can be fully fused with pork to the greatest extent, the using amount of the salt is reduced, and the flavor of the fermented ham is improved.
In the step (4), after stirring for two times, standing for 1.5d at room temperature respectively, performing reaction for 15h after spraying the active microbial inoculum for the first time, and performing reaction for 21h after spraying the active microbial inoculum for the second time to obtain the pickled ham raw material.
Further preferably, the condition of the indoor natural fermentation treatment in the step (6) is that the indoor temperature is controlled to be 5-10 ℃, the humidity is controlled to be 60-80%, and the pomegranate rind polyphenol solution is sprayed for 4-8 times.
On the other hand, the invention also provides a preparation method of the ham with low salt and low nitrite, wherein the ham is prepared from the raw materials of 80-120 parts of pork leg meat, 7-9 parts of salt, 20-30 parts of pickling solution, 0.1-0.3 part of active microbial inoculum and 0.2-0.5 part of pomegranate rind polyphenol;
The pickling solution comprises, by 100 parts of water, 0.01-0.03 part of sodium nitrite, 2-8 parts of garlic and 3-5 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
The preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and baryunnan stonecrop yeast powder according to a mass ratio of 3:1, and preparing the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g after warm water activation;
the ham preparation method comprises the following steps:
(1) Raw material preparation, namely weighing all raw materials according to weight parts, and preparing the pomegranate rind polyphenol with formula amount into a solution with the mass concentration of 3-6%;
(2) Raw material treatment, namely selecting high-quality pig hind leg meat, and carrying out segmentation trimming and acid removal treatment;
(3) Uniformly smearing and repeatedly kneading the salt in the formula amount to fully immerse the salt into pork tissues, piling to enable cell liquid to flow out, and then flushing with clear water to remove redundant salt;
(4) The pickling solution pickling treatment, namely pouring 1/2 pickling solution into the cleaned raw materials, further treating the ham meat, standing for 1-2 hours at room temperature after uniformly stirring, then spraying an active microbial agent with a half of the formula amount for reaction for 12-18 hours, pouring the rest pickling solution into the mixture, continuously standing for 1-2 hours at room temperature after uniformly stirring, and adding the rest active microbial agent for full reaction for 18-24 hours to obtain the pickled ham raw materials;
(5) Ventilation treatment, namely placing the pickled ham raw material in a ventilation environment for treatment, and removing superfluous water on the surface;
(6) Fermenting, namely transferring the ventilated ham raw material into a room for natural fermentation treatment, spraying a pre-prepared pericarpium Granati polyphenol solution on the surface of the ham every 20d during the period, and fermenting for 3-6 months;
(7) And (3) post-treatment, namely further finishing and packaging the fermented and mature ham to obtain the low-salt low-nitrite ham.
The ham is prepared from the following raw materials, by weight, 100 parts of pork leg meat, 8 parts of table salt, 25 parts of pickling solution, 0.2 part of active microbial inoculum and 0.35 part of pomegranate rind polyphenol;
The pickling solution comprises, by 100 parts of water, 0.02 part of sodium nitrite, 5 parts of garlic and 4 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
Further preferably, in the step (3), the salt is uniformly applied for three times in a divided time, and the usage amount of each time is 40%, 40% and 20% of the total salt.
Further preferably, in the step (4), after stirring twice, standing for 1.5d at room temperature respectively, performing a reaction for 15h after spraying the active microbial inoculum for the first time, and performing a reaction for 21h after spraying the active microbial inoculum for the second time to obtain the pickled ham raw material.
Further preferably, the condition of the indoor natural fermentation treatment in the step (6) is that the indoor temperature is controlled to be 5-10 ℃, the humidity is controlled to be 60-80%, and the pomegranate rind polyphenol solution is sprayed for 4-8 times.
Compared with the prior art, the technical scheme adopted by the invention at least has the following beneficial effects:
(1) The method has the advantages that the salt content and the nitrite use are high in flavor in the production and processing of the fermented ham, as the salt and the nitrite play important roles in the preparation process of the fermented ham, the ideal effect cannot be achieved by simply reducing the salt or the nitrite, for example, the reduction of the salt concentration in the production of the fermented ham increases the risk of nitrite increase, the bacteria with nitrate reducing capability are required to be inhibited by depending on the higher salt concentration, the effect of reducing the nitrite is achieved by increasing the salt concentration, and therefore, the effect of reducing the nitrite is achieved.
(2) The use of sodium nitrite in the pickling solution can play outstanding roles in inhibiting bacteria, developing color, resisting oxidation and the like on raw material meat of the fermented ham, and fully exert the effect of nitrite, the garlic is a spice substance, can remove bad smell in the raw material meat, plays the role of removing fishy smell and improving flavor, is rich in antioxidant garlicin, can remove nitrite in the fermented meat product, blocks the conversion of nitrate, and the white sugar can endow fresh color and luster of pork leg meat, improve taste and provide a good carbon source for the effect of subsequent strains. In conclusion, the raw materials in the pickling solution not only exert the effect of pickling, but also are beneficial to the conversion and decomposition of nitrite.
(3) The inventor selects two specific strains in the research, namely lactobacillus casei and hans pastoris respectively, fully utilizes the excellent characteristics of the two strains, for example, lactobacillus casei can degrade nitrite in the fermentation process, can further reduce the content of nitrite through other ways, keeps lower pH along with secretion of lactic acid, can further accelerate degradation of nitrite by inhibiting activity of nitrate reductase, can promote the removal effect of garlic on nitrite under lower pH conditions, and has a synergistic effect in reducing the content of salt and nitrite after being compounded according to a specific proportion, and meanwhile, in the processing technology, the invention adopts alternate reaction of pickling and active microbial agents in the pickling process, so that on one hand, the pickling raw material and ham raw material meat are fully reacted, the color and luster of meat are improved, the generation and adjustment of harmful bacteria are inhibited, and on the other hand, the addition of the active microbial agents can inhibit the generation of nitrite content while utilizing the salt to alternately react, and the effect of the salt and the excessive addition effect of the salt is better.
(4) In the research of the invention, the inventor finds that nitrite is at risk of conversion in the fermentation and maturation process of the post-ham, and the mixed bacterial pollution exists in the long-term exposure of raw meat to the air, based on the situation, the prepared pomegranate rind polyphenol solution is sprayed in the fermentation and maturation process, so that the harmful bacterial pollution can be reduced, beneficial bacteria proliferation can be promoted, the conversion of nitrite in the fermentation process is inhibited, the nitrite content is further reduced, and compared with the group without spraying the pomegranate rind polyphenol solution, the experimental research proves that the nitrite content in the obtained fermented ham product is lower after the pomegranate rind polyphenol solution is sprayed, and the ham flavor and sensory score are higher.
(5) According to the invention, through adjusting the formulas and the compositions of the pickling liquid and the active microbial inoculum, alternately treating the active microbial inoculum and the pickling liquid, and spraying the subsequent pomegranate rind polyphenol solution, under the condition that the ham is treated by common salt and nitrite in normal use, the content of the common salt and the nitrite in the finally obtained fermented ham product is low, thereby conforming to the food safety adding standard and having no potential safety hazard. Experimental results show that the fermented ham obtained under the condition of the invention has low salt content and less sodium nitrite residue, and the color, the flavor and the taste of the product are better after sensory scoring.
Detailed Description
Other advantages and advantages of the present invention will become readily apparent to those skilled in the art from the following detailed description, wherein it is shown and described only a few, but not all, of the embodiments of the invention, and wherein it is shown and described in the various embodiments or applications of the invention, and wherein various modifications and changes in the details of the present invention may be made without departing from the spirit of the invention, from the spirit and scope of the invention.
It should be noted that the following embodiments and features of the embodiments may be combined with each other without conflict, and that all other embodiments obtained by a person of ordinary skill in the art without making any creative effort based on the embodiments of the present invention are within the protection scope of the present invention.
The main raw materials of the invention are as follows:
Sodium nitrite is purchased from zhengzhou Yu and food additives limited;
lactobacillus casei was purchased from Shanghai morning microbiology Co., ltd, under the trade designation CICC 23184;
Pasteurella hansenii is purchased from Shanghai, inc., under the product number GIM 2.184;
Pericarpium Granati polyphenol was purchased from Waters Biotechnology Inc. of Lanzhou.
Example 1
A ham with low salt and nitrite is prepared from pig hind leg meat 100 parts, table salt 8 parts, pickling solution 25 parts, active microbial inoculum 0.2 parts, and pericarpium Granati polyphenol 0.35 parts;
The pickling solution comprises, by 100 parts of water, 0.02 part of sodium nitrite, 5 parts of garlic and 4 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
The ham preparation method comprises the following steps:
(1) Raw material preparation, namely weighing all raw materials according to weight parts, and preparing the pomegranate rind polyphenol with formula amount into a solution with the mass concentration of 4.5%;
(2) Raw material treatment, namely selecting high-quality pig hind leg meat, and carrying out segmentation trimming and acid removal treatment;
(3) The salt coating treatment is carried out, wherein the formula amount of salt is coated for three times, the salt consumption of each time is 40 percent, 40 percent and 20 percent of the total salt, and the repeated kneading treatment is carried out, so that the salt is fully immersed into the pork tissues, the cell liquid flows out after stacking, and then the excess salt is removed by washing with clear water;
(4) The pickling solution pickling treatment, namely pouring 1/2 pickling solution into the cleaned raw materials, further treating the ham meat, standing for 1.5 hours at room temperature after uniformly stirring, then spraying an active microbial inoculum with a half of the formula amount for reaction for 15 hours, pouring the rest pickling solution into the mixture, continuously standing for 1.5 hours at room temperature after uniformly stirring, and adding the rest active microbial inoculum into the mixture for full reaction for 21 hours to obtain the pickled ham raw materials;
(5) Ventilation treatment, namely placing the pickled ham raw material in a ventilation environment for treatment, and removing superfluous water on the surface;
(6) Fermenting, namely transferring the ventilated ham raw material into a room, controlling the temperature to be 8 ℃ and the humidity to be 70%, and performing natural fermentation treatment, wherein the pre-prepared pericarpium Granati polyphenol solution is sprayed on the surface of the ham every 20d, and the pericarpium Granati polyphenol solution is sprayed for 7 times and the fermentation maturation time is 5 months;
(7) And (3) post-treatment, namely further finishing and packaging the fermented and mature ham to obtain the low-salt low-nitrite ham.
Example 2
A ham with low salt and nitrite is prepared from pork leg meat 120 parts, salt 9 parts, pickling solution 30 parts, active microbial inoculum 0.3 parts, and pericarpium Granati polyphenol 0.5 parts;
the pickling solution comprises, by 100 parts of water, 0.03 part of sodium nitrite, 8 parts of garlic and 5 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
Ham was prepared in the same manner as in example 1.
Example 3
A ham with low salt and nitrite is prepared from pig hind leg meat 80 parts, table salt 7 parts, pickling solution 20 parts, active microbial inoculum 0.1 parts, and pericarpium Granati polyphenol 0.2 parts;
The pickling solution comprises, by 100 parts of water, 0.01 part of sodium nitrite, 2 parts of garlic and 3 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
Ham was prepared in the same manner as in example 1.
Comparative example 1
In comparison with example 1, the pickling solution had a composition comprising only water and sodium nitrite, and no garlic and white granulated sugar ingredients were added, and the other steps were the same as in example 1.
Comparative example 2
In comparison with example 1, the amount of the Hans' pastoris in the active microbial inoculum was replaced with Lactobacillus casei, namely only 0.2 part of Lactobacillus casei was used, and the rest of the raw materials were the same as in example 1.
Comparative example 3
In comparison with example 1, the amount of Lactobacillus casei in the active microbial inoculum was replaced with Saccharomyces pastorianus, i.e., only 0.2 parts of Saccharomyces pastorianus was used, and the remainder of the materials and methods were the same as in example 1.
Comparative example 4
Compared with example 1, lactobacillus casei and hans' pastoris are taken according to a mass ratio of 1:3 when the active microbial inoculum is combined, and the rest raw materials and the method are the same as those of example 1.
Comparative example 5
Compared with example 1, the amount of the Hans pastoris in the active microbial inoculum is replaced by the Russell yeast, namely Lactobacillus casei and Russell yeast are taken according to the mass ratio of 3:1, and the rest raw materials and the method are the same as those of example 1.
Comparative example 6
In comparison with example 1, the pickling solution in step (4) was not added in portions during the pickling treatment, but the whole pickling solution was poured into the cleaned raw material, stirred uniformly, allowed to stand at room temperature for 3d, and then sprayed with the whole active microbial inoculum for reaction for 36h to obtain the pickled ham raw material, and the other steps were the same as in example 1.
Comparative example 7
In comparison with example 1, the step (6) was performed without spraying the solution of pomegranate rind polyphenol during fermentation treatment, and the rest was the same as in example 1.
Experimental study results
1. Determination of the content of different treatments of salt and nitrite
The research method comprises the following steps:
Taking ham products obtained in the example group and the comparative example group respectively for detection, and respectively measuring the salt content and the nitrite content in the products, wherein the detection method is as follows:
and (3) measuring the content of salt, namely measuring by using a salinity meter, selecting the meat quality of the central region of the ham, detecting, and taking an average value of the result.
The determination of the nitrite content is carried out according to the method in GB 5009.33-2016 determination of nitrite and nitrate in food safety national Standard food.
The test results are shown in Table 1.
TABLE 1 determination of salt content and nitrite residue under different processing conditions
The results in Table 1 show that the salt content and nitrite content of the fermented ham products under the conditions of the examples of the present invention are significantly lower than those of the comparative examples. Specifically, under the condition that white sugar and garlic are not added in the pickling liquid, the salt content is higher than that of the examples, and the nitrite content is higher, which indicates that the white sugar and the garlic are beneficial to flavor improvement and can reduce the salt and nitrite contents. The results of examples compared with comparative examples 2 to 5 of active microbial inoculum can prove that the salt and nitrite contents can be obviously reduced under the combined condition of lactobacillus casei and Pasteurella hansenii selected by the invention, and the effects of only using single raw materials (comparative examples 2 and 3) or adjusting the dosage proportion (comparative example 4) or replacing the strain type (comparative example 5) are lower than those of the examples of the invention under the condition that the dosage is unchanged, and the results can show that the effects brought by the strain selection proportion. Comparative example 7 the effect of not selecting to spray the solution of the pomegranate rind polyphenol in the case of adding the pickling agent at one time or during the post-maturation period of fermentation is quite different from the conditions of the examples. In conclusion, the salt content and the nitrite content of the products obtained under the conditions of the raw materials and the processing method in the embodiments 1-3 of the invention are lower, especially under the condition of the embodiment 1, the products have the optimal salt content and nitrite content, and the products have lower potential safety hazards under the condition of unchanged taste.
2. Research on overall sensory experiment of product
On the basis of measuring the content of the salt and the nitrite in the fermented ham, in order to examine the influence of different treatment modes on the overall indexes such as appearance, color, taste and the like of the ham, the inventor researches the optimal treatment mode for the sense of the ham, and carries out the sense test research, and the specific method is as follows:
The experimental method comprises the steps of selecting 20 persons of professional sensory evaluation staff, taking the mature fermented ham meat blocks obtained under different processing conditions for full-scale evaluation, and scoring the sensory evaluation staff from five aspects of appearance, color, texture, flavor and taste, wherein the evaluation criteria are shown in table 2.
TABLE 2 sensory evaluation criteria for fermented ham
And carrying out sensory test on the scoring results, and carrying out data processing on the scoring results to obtain sensory test results of the products under different processing conditions, wherein the specific results are shown in table 3.
TABLE 3 sensory scoring results of fermented ham obtained under different treatment conditions
Group of Appearance of Color and luster of Texture of Flavor of Mouthfeel of the product Total score
Example 1 18.9 19.2 18.8 18.4 19.3 94.6
Example 2 18.4 19.3 19.1 18.1 19.0 93.9
Example 3 18.7 18.9 18.4 17.9 18.8 92.7
Comparative example 1 16.1 16.8 16.9 15.9 15.4 81.1
Comparative example 2 14.8 17.1 18.2 13.8 13.9 77.8
Comparative example 3 15.9 16.2 17.7 13.3 12.2 75.3
Comparative example 4 16.5 17.1 18.3 14.1 15.8 81.8
Comparative example 5 15.4 17.6 17.5 14.8 16.1 81.4
Comparative example 6 17.2 13.6 18.6 13.7 15.6 78.7
Comparative example 7 13.3 14.1 16.8 15.9 16.2 76.3
The inventors can obtain further analysis data from the sensory test results, and the sensory scores under the conditions of the examples are higher than those of the comparative examples, indicating that the sensory flavor of the fermented ham under the conditions of the present invention is better. The ham has the advantages of being free of pomegranate rind polyphenol solution, being the lowest in appearance grading, being the largest in influence on the color and luster of the product due to alternate addition of the pickling and active microbial agents, being small in texture difference under different treatment conditions, being the largest in influence on the types and proportions of the active microbial agents due to analysis from the aspects of flavor and mouthfeel, and being large in influence on the appearance, flavor and mouthfeel of the fermented ham due to the types of the active microbial agents. Therefore, under the condition of the embodiment of the invention, the indexes of appearance, color, texture, flavor, taste and the like of the fermented ham are better, and the reasons are probably that the pickling solution, the active microbial inoculum and the pomegranate rind polyphenol are used and the preparation process is improved.
The foregoing is merely illustrative of the present application, and the present application is not limited thereto, and any changes or substitutions easily contemplated by those skilled in the art within the scope of the present application should be included in the present application. Therefore, the protection scope of the application is subject to the protection scope of the claims.

Claims (10)

1. The ham with low salt and nitrite is characterized in that the ham is prepared from the following raw materials of 80-120 parts of pork leg meat, 7-9 parts of salt, 20-30 parts of pickling solution, 0.1-0.3 part of active microbial inoculum and 0.2-0.5 part of pomegranate rind polyphenol;
The pickling solution comprises, by 100 parts of water, 0.01-0.03 part of sodium nitrite, 2-8 parts of garlic and 3-5 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
The preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and baryunnan stonecrop yeast powder according to a mass ratio of 3:1, and preparing the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g after warm water activation;
the ham preparation method comprises the following steps:
(1) Raw material preparation, namely weighing all raw materials according to weight parts, and preparing the pomegranate rind polyphenol with formula amount into a solution with the mass concentration of 3-6%;
(2) Raw material treatment, namely selecting high-quality pig hind leg meat, and carrying out segmentation trimming and acid removal treatment;
(3) Uniformly smearing and repeatedly kneading the salt in the formula amount to fully immerse the salt into pork tissues, piling to enable cell liquid to flow out, and then flushing with clear water to remove redundant salt;
(4) The pickling solution pickling treatment, namely pouring 1/2 pickling solution into the cleaned raw materials, further treating the ham meat, standing for 1-2 hours at room temperature after uniformly stirring, then spraying an active microbial agent with a half of the formula amount for reaction for 12-18 hours, pouring the rest pickling solution into the mixture, continuously standing for 1-2 hours at room temperature after uniformly stirring, and adding the rest active microbial agent for full reaction for 18-24 hours to obtain the pickled ham raw materials;
(5) Ventilation treatment, namely placing the pickled ham raw material in a ventilation environment for treatment, and removing superfluous water on the surface;
(6) Fermenting, namely transferring the ventilated ham raw material into a room for natural fermentation treatment, and spraying a pre-prepared pericarpium Granati polyphenol solution on the surface of the ham every 20d during the fermentation, wherein the fermentation maturation time is 3-6 months, and the pericarpium Granati polyphenol solution is sprayed for 4-8 times;
(7) And (3) post-treatment, namely further finishing and packaging the fermented and mature ham to obtain the low-salt low-nitrite ham.
2. The ham with low salt and low nitrite according to claim 1, wherein the ham is prepared from the following raw materials, by weight, 100 parts of pork leg meat, 8 parts of table salt, 25 parts of pickling solution, 0.2 part of active microbial inoculum and 0.35 part of pericarpium Granati polyphenol;
The pickling solution comprises, by 100 parts of water, 0.02 part of sodium nitrite, 5 parts of garlic and 4 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
3. The low salt and low nitrite ham according to claim 1, wherein the salt is applied three times in the step (3) in a uniform application of salt in a proportion of 40%, 40% and 20% of the total salt.
4. The ham with low salt and low nitrite according to claim 1, wherein in the step (4), after stirring uniformly twice, standing for 1.5d at room temperature respectively, wherein the ham is subjected to a reaction for 15h after spraying an active microbial agent for the first time, and a reaction for 21h after spraying an active microbial agent for the second time, so as to obtain the pickled ham raw material.
5. The ham with low salt and low nitrite according to claim 1, wherein the condition of the indoor natural fermentation treatment in the step (6) is that the indoor temperature is controlled to be 5-10 ℃ and the humidity is controlled to be 60-80%.
6. A process for preparing a low salt low nitrite ham according to claim 1, wherein said process comprises:
(1) Raw material preparation, namely weighing all raw materials according to weight parts, and preparing the pomegranate rind polyphenol with formula amount into a solution with the mass concentration of 3-6%;
(2) Raw material treatment, namely selecting high-quality pig hind leg meat, and carrying out segmentation trimming and acid removal treatment;
(3) Uniformly smearing and repeatedly kneading the salt in the formula amount to fully immerse the salt into pork tissues, piling to enable cell liquid to flow out, and then flushing with clear water to remove redundant salt;
(4) The pickling solution pickling treatment, namely pouring 1/2 pickling solution into the cleaned raw materials, further treating the ham meat, standing for 1-2 hours at room temperature after uniformly stirring, then spraying an active microbial agent with a half of the formula amount for reaction for 12-18 hours, pouring the rest pickling solution into the mixture, continuously standing for 1-2 hours at room temperature after uniformly stirring, and adding the rest active microbial agent for full reaction for 18-24 hours to obtain the pickled ham raw materials;
(5) Ventilation treatment, namely placing the pickled ham raw material in a ventilation environment for treatment, and removing superfluous water on the surface;
(6) Fermenting, namely transferring the ventilated ham raw material into a room for natural fermentation treatment, and spraying a pre-prepared pericarpium Granati polyphenol solution on the surface of the ham every 20d during the fermentation, wherein the fermentation maturation time is 3-6 months, and the pericarpium Granati polyphenol solution is sprayed for 4-8 times;
(7) And (3) post-treatment, namely further finishing and packaging the fermented and mature ham to obtain the low-salt low-nitrite ham.
7. The preparation method of the ham with low salt and low nitrite according to claim 6, wherein the ham is prepared from the following raw materials, by weight, 100 parts of pork leg meat, 8 parts of table salt, 25 parts of pickling solution, 0.2 part of active microbial inoculum and 0.35 part of pericarpium Granati polyphenol;
The pickling solution comprises, by 100 parts of water, 0.02 part of sodium nitrite, 5 parts of garlic and 4 parts of white granulated sugar, and the raw materials are prepared into an aqueous solution to obtain the pickling solution;
the preparation method of the active microbial inoculum comprises the steps of mixing lactobacillus casei and pasteurella hansenii powder according to a mass ratio of 3:1, and activating with warm water to obtain the active microbial inoculum with a concentration of 1 multiplied by 10 9cfu/g-5×1011 cfu/g.
8. The method for preparing low-salt and low-nitrite ham according to claim 6, wherein the common salt is applied three times in the step (3) in a uniform manner in several times, and the amount of each common salt is 40%, 40% and 20% of the total salt.
9. The method for preparing the ham with low salt and low nitrite according to claim 6, wherein in the step (4), after stirring the ham twice, the ham is respectively kept stand for 1.5d at room temperature, the ham is reacted for 15h after the active microbial inoculum is sprayed for the first time, and the pickled ham raw material is obtained after the reaction for 21h after the active microbial inoculum is sprayed for the second time.
10. The method for preparing ham with low salt and nitrite according to claim 6, wherein the condition of the indoor natural fermentation treatment in the step (6) is that the indoor temperature is controlled to be 5-10 ℃ and the humidity is controlled to be 60-80%.
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