CN1283158C - Ferment and mature process of dried pickled ham - Google Patents
Ferment and mature process of dried pickled ham Download PDFInfo
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- CN1283158C CN1283158C CNB2004100098824A CN200410009882A CN1283158C CN 1283158 C CN1283158 C CN 1283158C CN B2004100098824 A CNB2004100098824 A CN B2004100098824A CN 200410009882 A CN200410009882 A CN 200410009882A CN 1283158 C CN1283158 C CN 1283158C
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The present invention relates to a fermentation and maturation technology of dried pickled ham. The fermentation and maturation technology comprises three stages of low-temperature dehydration, middle-temperature fermentation and high-temperature maturation. In the fermentation and maturation technology, after being cleaned by immersion, showered and aired for drying the surface, a dry pickling pig leg is dehydrated at low temperature of 10 to 16 DEG C and the condition of 60 to 80%RH for 3 to 10 days; the time for middle-temperature fermentation is from 30 to 60 days, the temperature is raised to 30 DEG C from 15 DEG C, and the variations of humidity and fresh air amount are controlled; the temperature range of high-temperature maturation is from 30 to 40 DEG C, the time is from 30 to 50 days, and fresh air amount is gradually increased to 60 to 80% from 40 to 50%. During the process of the fermentation and maturation technology, the temperature at night is lowered by 3 to 6 DEG C and the low temperature is maintained for 6 to 10 hours every day. The fermentation and maturation technology has the advantages that process time is shortened greatly, production efficiency is enhanced, seasonal limitation of the traditional technological production is broken through, and the influence of abnormal climate on the flavor quality of dried pickled ham is avoided. The fermentation and maturation technology accords with modern food safety quality control and a GMP requirement, and provides a favorable modern technical condition for scaled production of the traditional dried pickled ham.
Description
One, technical field:
The present invention relates to the processing technology of dry-cured ham, the fermenting-ripening technology in especially a kind of dry-cured ham process.
Two, technical background:
Fermenting-ripening is the critical process in the whole process of dry-cured ham, the length of its process time, technical parameter etc. influence the formation of protein, lipid decomposing oxidation degree and flavor substance thereof in the dry-cured ham fermenting-ripening process, and ham quality and flavor quality is played a decisive role.The fermenting-ripening of tradition dry-cured ham was generally gone through two season of spring and summer 6-8 month, can be divided into low temperature dewatering, mesophilic digestion, high-temperature maturation three phases.With the Jinhua ham is example, generally before and after the beginning of spring dry-salt leg through washing solarizations, dewatering and put on the shelf after air-dry; Mesophilic digestion is gone through the time course of 4-6 month early summer in spring, also is the rainy season in area, Jinhua, and air-dry leg is 20～30 days flesh noodles various moulds that begin to grow upstairs, and its flora growth and bacterium phase change are determined by weather conditions at that time; High-temperature maturation was finished in mid-July to mid-August, and this is the high temperature season in area, Jinhua, and the critical period that flavored ham forms, humiture is by the limited adjusting of switch door and window, i.e. fine day ventilations of windowing, and rainy day pass window protection against the tide, hot weather closes daytime to be opened night.The traditional mode of production mode process time of this original backwardness is long, is subjected to the restriction of amblent air temperature condition basically, and its flavor quality is difficult to guarantee when meeting with extreme climate, and does not meet the safe mass control requirement of modern food large-scale production.
Three, summary of the invention:
Technical problem the objective of the invention is to, and at the present situation of the fermenting-ripening technology in traditional dry-cured ham process, provides a kind of new fermenting-ripening technology.
The object of the present invention is achieved like this for technical scheme:
A kind of dry-cured ham fermenting-ripening technology comprises the low temperature dewatering, mesophilic digestion and the high-temperature maturation three phases that adopt omnidistance Temperature and Humidity Control, wherein:
A, low temperature dewatering stage: the leg of pork of pickling through embathe, dash to drench, the air-dry laggard fermenting-ripening technology of going in surface, under 10-16 ℃ of relative humidity 60%RH-80%RH condition low temperature dewatering 3-10 days;
B, mesophilic digestion stage: the time is 30-60 days, temperature range is 16-30 ℃, reduce 3-6 ℃ in the Temperature numerical of setting every night, and kept low temperature 6-10 hour, relative humidity in the 80%RH-30%RH scope with every day 0.8-1.5%RH speed reduce gradually, the resh air requirement that enters the fermenting-ripening room in the mesophilic digestion process is increased to 30-40% gradually from zero;
C, high-temperature maturation stage: the time is 30-50 days, temperature range is 30-40 ℃, reduce 3-6 ℃ in the Temperature numerical of setting every night, and kept low temperature 6-10 hour, the resh air requirement of high-temperature maturation process is increased to 60-80% gradually from 40-50%, fermenting-ripening room its relative humidity in 20-30 days that high-temperature maturation begins is controlled in 30 ± 10%RH scope, since 35 ± 5%RH, the speed of 0.8-1.2%RH goes back up to 50 ± 5%RH gradually with every day in back 20-30 days relative humidity of high-temperature maturation;
35-40 ℃ of high-temperature time was controlled at more than 20 days in the above-mentioned dry-cured ham high-temperature maturation process, during this period evening cooling extent at 5 ± 3 ℃; The import wind speed 3-8 meter per second in fermenting-ripening room is got maximum at low temperature dewatering stage wind speed; The position that air inlet is provided with can be on the bottom or the top in fermenting-ripening room, and air inlet is set to 0.5-1.5 rice.
Beneficial effect the invention has the advantages that:
(1) whole fermenting-ripening process is on the basis that keeps traditional handicraft " mesophilic digestion, high-temperature maturation " characteristics, realize the optimal design of running parameters such as humiture and intake and control automatically, shorten the process time greatly, enhance productivity, break through the seasonality restriction that traditional handicraft is produced, avoided the dry-cured ham flavor quality being influenced because of extreme climate.
(2) the present invention implements omnidistance Temperature and Humidity Control in the dry-cured ham fermenting-ripening technical process; Meet modern food safe mass control and GMP requirement, help realizing the modernization and the intelligent control of Equipment Technology, make tradition in salting ham large-scale production and enter the international market good modern technology condition is provided down.
(3) process implementing result of the present invention: Cheng Shu dry-cured ham product moisture content is 52 ± 3% by fermentation, and dehydration rate reaches 26 ± 3%, and the product special flavour quality reaches Jinhua ham traditional handicraft primary standard with reference to GB19088-2003.
Four, description of drawings:
Fig. 1 is a kind of dry-cured ham fermenting-ripening technological parameter control flow chart;
Five, the specific embodiment:
Below in conjunction with accompanying drawing embodiments of the invention are further described.
Embodiment 1
To hang over according to certain spacing on the shelf in fermenting-ripening room through embathing the dry-salt leg of pork that dashes pouring and dry up, after 10-16 ℃ of low temperature dewatering 3-10 days, enter fermenting-ripening technology; The temperature range of mesophilic digestion is 16-30 ℃, and the time is 30-60 days; The temperature range of high-temperature maturation is 30-40 ℃, and the time is 30-50 days, and wherein 35-40 ℃ high-temperature time was controlled at more than 20 days; In the fermenting-ripening technical process every day temperature lifting simulating nature process, reduce by 5 ± 3 ℃ in the Temperature numerical of setting, kept evening low temperature 6-10 hour; The resh air requirement that enters the fermenting-ripening room in the mesophilic digestion process is from zero 30-40% that increases gradually, relative humidity in the 80%RH-30%RH scope with every day 0.8-1.5%RH speed reduce gradually; The resh air requirement of high-temperature maturation process is increased to 60-80% gradually from 40-50%, its relative humidity the beginning 20-30 days inner control in 30 ± 10%RH scope, after-stage relative humidity is since 35 ± 5%RH, and the speed of 0.8-1.2%RH goes back up to about 50 ± 5%RH gradually with every day; The import wind speed 3-8 meter per second in fermenting-ripening room is got maximum at low temperature dewatering stage wind speed; The position that air inlet is provided with can be on the bottom or the top in fermenting-ripening room, and air inlet is set to 0.5-1.5 rice.Result of implementation: Cheng Shu dry-cured ham product moisture content is 52 ± 3% by fermentation, and dehydration rate reaches 26 ± 3%, and the product special flavour quality reaches Jinhua ham traditional handicraft primary standard with reference to GB19088-2003.
The nonrestrictive partial schematic diagram that discloses embodiment of the invention flow process of Fig. 1, among the figure, to hang on the shelf in fermenting-ripening room according to certain spacing through embathing the dry-salt leg of pork that dashes pouring and dry up, one side bottom air inlet enters with certain wind speed the air of process dehumidification temperature control from the fermenting-ripening room, pass the dry-salt leg of pork gap that hangs over each position, fermenting-ripening room uniformly with turbulent condition, take away the moisture and the aqueous vapor on surface, and the humiture of regulating the fermenting-ripening room, by inlet scoop, opposite side top malaria is siphoned away, and the condensation that is transported to air treatment system enforcement humid air is dewatered, new wind replenishes, improve wind speed, enter air inlet with certain wind speed once more after regulating gas flow temperature, finish a working cycles of dehydration of fermenting-ripening room and Temperature and Humidity Control.
Claims (3)
1, a kind of dry-cured ham fermenting-ripening technology comprises the low temperature dewatering, mesophilic digestion and the high-temperature maturation three phases that adopt omnidistance Temperature and Humidity Control, wherein:
A, low temperature dewatering stage: the leg of pork that will pickle through embathe, dash to drench, the surface air-dry after, under 10-16 ℃, relative humidity 60%-80%RH condition, enter fermenting-ripening technology after low temperature dewatering 3-10 days;
B, mesophilic digestion stage: mesophilic digestion process temperature scope is 16-30 ℃, relative humidity in the 80%RH-30%RH scope with every day 0.8-1.5%RH speed reduce gradually, time is 30-60 days, and reduce 3-6 ℃ and keep low temperature 6-10 hour in the Temperature numerical of setting every night; The resh air requirement that enters the fermenting-ripening room is increased to 30-40% gradually from zero;
C, high-temperature maturation stage: temperature range is 30-40 ℃, time is 30-50 days, reduce 3-6 ℃ in the Temperature numerical of setting every night, and kept low temperature 6-10 hour, the resh air requirement of high-temperature maturation process is increased to 60-80% gradually from 40-50%, fermenting-ripening room its relative humidity in 20-30 days that high-temperature maturation begins is controlled in 30 ± 10%RH scope, since 35 ± 5%RH, the speed of 0.8-1.2%RH goes back up to 50 ± 5%RH gradually with every day in back 20-30 days relative humidity of high-temperature maturation.
2, a kind of dry-cured ham fermenting-ripening technology according to claim 1, it is characterized in that: 35-40 ℃ of high-temperature time was controlled at more than 20 days in the dry-cured ham high-temperature maturation process, during this period evening cooling extent at 5 ± 3 ℃.
3, dry-cured ham fermenting-ripening new technology according to claim 1 and 2 is characterized in that: the import wind speed 3-8 meter per second in fermenting-ripening room, get maximum at low temperature dewatering stage wind speed; The position that air inlet is provided with can be on the bottom or the top in fermenting-ripening room, and air inlet is set to 0.5-1.5 rice.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100098824A CN1283158C (en) | 2004-11-26 | 2004-11-26 | Ferment and mature process of dried pickled ham |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100098824A CN1283158C (en) | 2004-11-26 | 2004-11-26 | Ferment and mature process of dried pickled ham |
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| CN1605259A CN1605259A (en) | 2005-04-13 |
| CN1283158C true CN1283158C (en) | 2006-11-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035603A (en) * | 2016-06-22 | 2016-10-26 | 南京农业大学 | Enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254001B (en) * | 2008-04-08 | 2010-09-08 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN101836743B (en) * | 2010-04-06 | 2013-01-23 | 云南东恒经贸集团有限公司 | Production method of ham |
| CN106418221A (en) * | 2016-12-23 | 2017-02-22 | 郑州东元食品有限公司 | Fermenting process of fermented ham |
| CN106578983A (en) * | 2016-12-23 | 2017-04-26 | 郑州东元食品有限公司 | Production process for fermented ham |
| CN107535863B (en) * | 2017-10-16 | 2020-11-17 | 南京农业大学 | Processing method of rapidly-matured low-sodium salt dry-cured ham |
| CN115251316A (en) * | 2022-08-08 | 2022-11-01 | 上海畔风机械设备有限公司 | Sausage product and preparation method thereof |
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2004
- 2004-11-26 CN CNB2004100098824A patent/CN1283158C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035603A (en) * | 2016-06-22 | 2016-10-26 | 南京农业大学 | Enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs |
| CN106035603B (en) * | 2016-06-22 | 2019-06-14 | 南京农业大学 | The method of acorn nut pig dry-cured ham less salt-K salt substitution cooperative reinforcing high-temperature maturation |
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| CN1605259A (en) | 2005-04-13 |
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