CN1406519A - Production of ham - Google Patents
Production of ham Download PDFInfo
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- CN1406519A CN1406519A CN01130802A CN01130802A CN1406519A CN 1406519 A CN1406519 A CN 1406519A CN 01130802 A CN01130802 A CN 01130802A CN 01130802 A CN01130802 A CN 01130802A CN 1406519 A CN1406519 A CN 1406519A
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- ham
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- pork
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Abstract
A technology for producing ham includes such steps as examining and pre-treating the pork leg, immersing in the mixture of spirit, sodium chloride, potassium chloride, edible glucose, hot pepper, Caoguo powder and pepper powder, preseriving, drying in air, wrapping by cotton paper, burying in the mixture of dried charcoal and plant ash, fermenting and removing ash. Its advantages are no or a little nitrate, good smell, short fermenting period, and high percentage of qualified products (99%).
Description
One. technical field
The present invention relates to a kind ofly be processed into the production method of ham, belong to the processing technique field of meat product with fresh ham.
Two. background technology
Ham production method of the prior art, comprise leg of pork finishing check, soak seasoning, pickle dry in the shade, steps such as fermentation, dedust decomposition.In order to carry look to ham, the general nitre that uses in process.Nitre easily makes the ham produced produce nitrite, not only influences the taste of ham, and healthy unfavorable to the eater.In addition, for ham being gone bad and reaching the shelf-life that prolongs ham, the content of sodium chloride higher (being generally 8 kilograms of sodium chloride of every double centner leg of pork adapted) in the prescription of cured ham, the ham of Sheng Chaning is all salty partially like this, when edible for subtract salty often take to subtract with freshwater soaking salty, ham fragrance subtracts greatly like this, do not do to soak and subtract salty processing, often edible, it is excessive to cause food to enter human body sodium chloride again, this can make heart failure, hypertension again, ephritis, the cirrhosis rehydration, intracranial pressure rising patient's the state of an illness increases the weight of, these all be with current ham to less salt, health care, the demand of nutrition development is contrary.
On the other hand, ham production is adopted to be embedded in the plant ash and is fermented, because the plant ash dry disinfection that uses is bad, and when fermenting in plant ash, 80% time all is in local period in rainy season, humidity is bigger in the air, plant ash is made moist, and the infringement of the harmful bacteria in adding remaining plant ash can make during the fermentation ham produce to go mouldy and damages, product percent of pass is descended, and yeast phase is also longer in addition.
Three. summary of the invention
The object of the present invention is to provide a kind of production method of local tradition ham, the ham yeast phase is shortened, fragrance is denseer, and the ham product qualified rate improves, and becomes a kind of comparatively ideal less salt, nutrition, health care ham.
For achieving the above object, the technical solution used in the present invention is as follows: the production method of ham, comprise leg of pork finishing check, soak seasoning, pickle and dry in the shade, fermentation, the dedust step of decomposition, wherein, soak in the seasoning step, after with liquor the leg of pork being soaked, with allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, the tsaoko powder, pepper powder is mixed the back gradation thoroughly and is rubbed in the into bright leg, the bright leg adapted of every double centner liquor 6-8 kilogram, sodium chloride 3-5 kilogram, potassium chloride 2-4 kilogram, edible glucose 0.5-1.5 kilogram, pericarpium zanthoxyli 50-150 gram, tsaoko powder 150-250 gram, pepper powder 50-150 gram, in the fermentation step, wrap with the leg of pork that tissue paper will dry in the shade, be embedded in the plant ash that is added with dried charcoal, the ratio of plant ash and dried charcoal is: plant ash 70%-90%, dried charcoal 10-30%.
The present invention also can further comprise following content: used liquor is 50 °～60 ° grain wine in the immersion seasoning step; Also be added with brown sugar in described allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, tsaoko powder, the pepper powder, 2 kilograms in every double centner fresh ham adapted brown sugar; Pickle in the step of drying in the shade, the leg of pork was pickled in the pond after 20 to 30 days taken out, frame hangs in the room of ventilation and dries in the shade, and the time is 70 to 90 days, and indoor temperature remains on 14 ℃～25 ℃; In the fermentation step, fermentation time is 6 months to 18 months; Employed plant ash carries out heating disinfection before use in the fermentation step, and heating-up temperature is 120-250 ℃, 8-20 minute heat time heating time.
Use edible glucose instead and carry look (the look effect of proposing is also worked on the red pool) owing to the present invention has deducted nitre in process of production, so the ham of producing does not contain nitrite or content is few; Owing to use part sodium chloride instead potassium chloride, so ham has not only reduced salinity, has increased fragrance, and made yeast phase about in advance 40～60 days, and simultaneously also increased the content of the trace elements K of needed by human body in the ham, make ham reach the requirement of less salt, nutrition, health care; Admix dried charcoal technology behind the described plant ash heating disinfection, can make plant ash drier on the one hand, can kill harmful bacterias such as the Escherichia coli that survive in the ash, sramana people bacterium on the other hand, even under the situation that air humidity is bigger when rainy season, also can guarantee the ham that in ash, ferments moisture-sensitive go rotten rotten, to make the ham qualification rate rise 6～8 percentage points like this, rise to 99% by original 91%.After testing, the ham that the inventive method is produced, evenly full, tangent plane muscle is dark rose, fat is white in color, and is glossy, and tangent plane is smooth, solid, saline taste is appropriate, the physical and chemical index of ham is: peroxide value is 0.102mg/kg, nitrite is 0mg/kg, is rich in 18 seed amino acids, the trace element of 8 kinds of needed by human body, 3 kinds of vitamins have become the ham product of new generation of less salt, nutrition, health care.
Four. the specific embodiment
Be the embodiment of the invention below,, can more clearly understand the present invention by embodiment.
Embodiment 1:
Leg of pork finishing check: 15 days begin to end to the beginning of spring after the Beginning of Winter, select famous " Du Luoke (transliteration) " the bacon hogs kind back leg of Germany to make raw material, with ham raw material (the bright back leg under the cutting) spreading for cooling (needing 6-8 hour).Then the leg of pork is repaired, made it moulding, and the ham raw material is carried out sanitary inspection, with manual method that pig blood extruding remaining in the bright leg is clean simultaneously.
Soak seasoning: after with 8 kilograms of 50 ° of liquor the leg of pork being soaked, mix allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, tsaoko powder, pepper powder thoroughly the back branch and rub in the into bright leg for five times, 4.5 kilograms in every double centner fresh ham adapted sodium chloride, 2.5 kilograms in potassium chloride, 1.5 kilograms of edible glucoses, pericarpium zanthoxyli 60 grams, tsaoko powder 150 grams, pepper powder 80 grams.
Pickle and dry in the shade: the leg of pork that will mix batching is regular and will put down pile gently and pickle in the pond at the ham of special use, and pile is the highest can not to surpass 5 layers, pickles in the pond 30 days.The ham of pickling pulled out from the pond between the special-purpose vehicle that after-frame hangs over ventilation dry in the shade in the factory building, the 70 days time (this moment, the ham surface began to have the oil dripping phenomenon to occur), room temperature remains on 25 ℃.
Ferment: plant ash is placed on to add on the hot iron plate heats, temperature is controlled at 120 ℃, and the time grasp is 20 minutes.Getting plant ash after 70% sterilization adds 30% dried charcoal (powdery) and mixes.After the ham that will dry in the shade with tissue paper is wrapped, be embedded in plant ash and the dried charcoal and ferment, 6 months time got final product.
Dedust is decomposed: the dedust cleaning is carried out on the surface of the ham behind the fermenting-ripening, then by the position decompose, slice processing, be packaged into finished product at last.
Embodiment 2:
Leg of pork finishing check: 15 days begin to end to the beginning of spring after the Beginning of Winter, select famous " Du Luoke (transliteration) " the bacon hogs kind back leg of Germany to make raw material, with ham raw material (the bright back leg under the cutting) spreading for cooling (needing 6-8 hour).Then the leg of pork is repaired, made it moulding, and the ham raw material is carried out sanitary inspection, with manual method that pig blood extruding remaining in the bright leg is clean simultaneously.
Soak seasoning: after with 6 kilograms of 60 ° of liquor the leg of pork being soaked, mix allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, tsaoko powder, pepper powder thoroughly back and divide and to rub in the into bright leg for five times, 1 kilogram in 3 kilograms in every double centner fresh ham adapted sodium chloride, 4 kilograms in potassium chloride, 1 kilogram of edible glucose, pericarpium zanthoxyli 100 grams, tsaoko powder 250 grams, pepper powder 50 grams, brown sugar.
Pickle and dry in the shade: the leg of pork that will mix batching is regular and will put down pile gently and pickle in the pond at the ham of special use, and pile is the highest can not to surpass 5 layers, pickles in the pond 25 days.The ham of pickling pulled out from the pond between the special-purpose vehicle that after-frame hangs over ventilation dry in the shade in the factory building, the 80 days time (this moment, the ham surface began to have the oil dripping phenomenon to occur), room temperature remains on 20 ℃.
Ferment: plant ash is placed on to add on the hot iron plate heats, temperature is controlled at 150 ℃, and the time grasp is 8 minutes.Getting plant ash after 75% sterilization adds 25% dried charcoal (powdery) and mixes.After the ham that will dry in the shade with tissue paper is wrapped, be embedded in plant ash and the dried charcoal and ferment, 12 months time got final product.
Dedust is decomposed: the dedust cleaning is carried out on the surface of the ham behind the fermenting-ripening, then by the position decompose, slice processing, be packaged into finished product at last.
Embodiment 3:
Leg of pork finishing check: 15 days begin to end to the beginning of spring after the Beginning of Winter, select famous " Du Luoke (transliteration) " the bacon hogs kind back leg of Germany to make raw material, with ham raw material (the bright back leg under the cutting) spreading for cooling (needing 6-8 hour).Then the leg of pork is repaired, made it moulding, and the ham raw material is carried out sanitary inspection, with manual method that pig blood extruding remaining in the bright leg is clean simultaneously.
Soak seasoning: after with 7 kilograms of 54 ° of liquor the leg of pork being soaked, mix allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, tsaoko powder, pepper powder thoroughly back and divide and to rub in the into bright leg for four times, 2 kilograms in 5 kilograms in every double centner fresh ham adapted sodium chloride, 2 kilograms in potassium chloride, 0.5 kilogram of edible glucose, pericarpium zanthoxyli 50 grams, tsaoko powder 200 grams, pepper powder 150 grams, brown sugar.
Pickle and dry in the shade: the leg of pork that will mix batching is regular and will put down pile gently and pickle in the pond at the ham of special use, and pile is the highest can not to surpass 5 layers, pickles in the pond 20 days.The ham of pickling pulled out from the pond between the special-purpose vehicle that after-frame hangs over ventilation dry in the shade in the factory building, the 90 days time (this moment, the ham surface began to have the oil dripping phenomenon to occur), room temperature remains on 14 ℃.
Ferment: plant ash is placed on to add on the hot iron plate heats, temperature is controlled at 130 ℃, and the time grasp is 15 minutes.Getting plant ash after 90% sterilization adds 10% dried charcoal (powdery) and mixes.After the ham that will dry in the shade with tissue paper is wrapped, be embedded in plant ash and the dried charcoal and ferment, 18 months time got final product.
Dedust is decomposed: the dedust cleaning is carried out on the surface of the ham behind the fermenting-ripening, then by the position decompose, slice processing, be packaged into finished product at last.
Claims (6)
1. the production method of a ham, comprise leg of pork finishing check, soak seasoning, pickle dry in the shade, fermentation, dedust step of decomposition, it is characterized in that:
A. soak in the seasoning step, after with liquor the leg of pork being soaked, mixing allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, tsaoko powder, pepper powder thoroughly the back gradation rubs in the into bright leg, every double centner fresh ham adapted liquor 6-8 kilogram, sodium chloride 3-5 kilogram, potassium chloride 2-4 kilogram, edible glucose 0.5-1.5 kilogram, pericarpium zanthoxyli 50-150 gram, tsaoko powder 150-250 gram, pepper powder 50-150 gram
B. in the fermentation step, wrap with the leg of pork that tissue paper will dry in the shade, be embedded in the plant ash that is added with dried charcoal, the ratio of plant ash and dried charcoal is: plant ash 70%-90%, dried charcoal 10-30%.
2. method according to claim 1 is characterized in that: used liquor is 50 °～60 ° grain wine in the immersion seasoning step.
3. method according to claim 1 is characterized in that: soak in the seasoning step, also be added with brown sugar in described allusion quotation salt, potassium chloride, edible glucose, pericarpium zanthoxyli, tsaoko powder, the pepper powder, every double centner fresh ham adapted brown sugar 1-2 kilogram.
4. method according to claim 1 is characterized in that: pickle in the step of drying in the shade, the leg of pork was pickled in the pond after 20 to 30 days taken out, frame hangs in the room of ventilation and dries in the shade, and the time is 70 to 90 days, and indoor temperature remains on 14 ℃～25 ℃.
5. method according to claim 1 is characterized in that: in the fermentation step, fermentation time is 6 months to 18 months.
6. method according to claim 1 is characterized in that: employed plant ash carries out heating disinfection before use in the fermentation step, and heating-up temperature is 120-250 ℃, 8-20 minute heat time heating time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01130802A CN1406519A (en) | 2001-08-23 | 2001-08-23 | Production of ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01130802A CN1406519A (en) | 2001-08-23 | 2001-08-23 | Production of ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1406519A true CN1406519A (en) | 2003-04-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01130802A Pending CN1406519A (en) | 2001-08-23 | 2001-08-23 | Production of ham |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334700A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Sliced smoked ham and preparation method thereof |
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN104286908A (en) * | 2014-10-22 | 2015-01-21 | 张虎 | Production method for salting selenium-rich pig legs |
| CN105105157A (en) * | 2015-08-17 | 2015-12-02 | 宣威市宣拓牧业科技有限责任公司 | Rose scent ham pickling method |
| CN105767930A (en) * | 2016-01-10 | 2016-07-20 | 马龙县藏龙绿色产业有限公司 | Method for pickling hams by using baijiu |
| CN107125628A (en) * | 2017-05-23 | 2017-09-05 | 贵州杨老奶食品有限公司 | A kind of prevention method of ham insect |
| CN107712671A (en) * | 2017-11-21 | 2018-02-23 | 云南省宣威市荣升火腿有限责任公司 | A kind of low-salt ham manufacture craft |
| CN110800939A (en) * | 2019-11-15 | 2020-02-18 | 延边大学 | Making method of ham-flavored low-sodium fermented meat product |
-
2001
- 2001-08-23 CN CN01130802A patent/CN1406519A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334700A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Sliced smoked ham and preparation method thereof |
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN104286908A (en) * | 2014-10-22 | 2015-01-21 | 张虎 | Production method for salting selenium-rich pig legs |
| CN105105157A (en) * | 2015-08-17 | 2015-12-02 | 宣威市宣拓牧业科技有限责任公司 | Rose scent ham pickling method |
| CN105767930A (en) * | 2016-01-10 | 2016-07-20 | 马龙县藏龙绿色产业有限公司 | Method for pickling hams by using baijiu |
| CN107125628A (en) * | 2017-05-23 | 2017-09-05 | 贵州杨老奶食品有限公司 | A kind of prevention method of ham insect |
| CN107712671A (en) * | 2017-11-21 | 2018-02-23 | 云南省宣威市荣升火腿有限责任公司 | A kind of low-salt ham manufacture craft |
| CN110800939A (en) * | 2019-11-15 | 2020-02-18 | 延边大学 | Making method of ham-flavored low-sodium fermented meat product |
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| WD01 | Invention patent application deemed withdrawn after publication |