JPH06141763A - Production of raw ham - Google Patents

Abstract

PURPOSE:To provide a method for producing a raw ham low in scattering of the saline concentration in the product. CONSTITUTION:A raw material pork meat salted under a high saline concentration is desalted by recycling a saline water of 1 to 4wt.%, preferably 2 to 4wt.% saline concentration.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing raw ham with little variation in salt concentration between products.

[0002]

2. Description of the Related Art Conventional ham has a method in which pork is rubbed with 6% or more of salt and a color-developing agent into the meat by dry-salting, or in pouring liquid having a salt concentration of 15% or more. There is a method of soaking in water and moistening with salt.
Salt for 4 weeks. Generally, the meat that has been salted has an excessive amount of salt, so it will be subjected to a desalting process.
The method of immersing in the following water and changing the water is used. The desalted meat is smoked and / or dried at a temperature of 20 ° C or lower or 50 ° C or higher to have a water activity of 0.949.
The product is reduced below. According to the conventional manufacturing method as described above, a product having a considerably strong salty taste is generated due to the manufacturing method, because it is immersed in salt water having a very high salt concentration in the salting step.

[0003]

According to the above-mentioned conventional manufacturing method, since the immersion liquid is in a stationary state in the salting and desalting process, the immersion liquid in the salting and desalting tank-shaped container is used. The salinity value of is quite different depending on the location. That is, in the same tank, prosciutto ham with considerably high salt and prosciutto ham with considerably low salt are simultaneously produced. If the salt content is too high, it is unfavorable for health and sensory. If the salt content is too low, the water activity of raw ham must be 0.949 or less according to the Food Sanitation Law, but there is a risk that the water activity will be higher than 0.949. As shown above, variations in salt concentration among solids and variations in surface and center were observed even in products of the same lot, and the water activity was 0.94 according to the standard of "unheated meat product" of raw ham.
9 or less is required, but as raw ham as a product, those with a strong salty taste are not preferred, so hams that stay within a very narrow range of salt concentration between individuals, on the surface, in the center are steadily maintained. It was required to be manufactured. Therefore, ultrasonic waves and massaging were tried in the salting process, but there was no effect. In addition, in order to reduce the saltiness of raw ham itself, part of sodium chloride used in salt water for salting is
Attempts were made to substitute potassium chloride or add glycyrrhizin, but the expected effects were not reached. Then, this invention aims at obtaining the manufacturing method of the raw ham with little variation in the salt concentration between products.

[0004]

[Means for Solving the Problems] The present invention provides the following method for producing raw ham in order to achieve the above objects. That is, the method for producing raw ham is characterized in that salt of pork raw material salted at a high salt concentration is desalted by circulating salt water having a salt concentration of 1 to 4%, preferably 2 to 4%.

[0005]

The pork raw material is desalted by circulating salt water having a salt concentration of 1 to 4%, preferably 2 to 4%.

[0006]

[Examples] The present inventors conducted research to efficiently produce raw ham with stable quality by reducing variations in salt concentration. As a result, the raw ham raw meat after the salting process was placed in a tank. The tank was filled with 1 to 4% of saline and the water was made to circulate by a pump to produce a water flow, whereby a product having a small variation in salt concentration between products could be obtained. In other words, by arranging the salted meat in the tank at intervals, flowing tap water or circulating it, the variation in salt concentration between individuals can be eliminated to some extent, but at the end of the desalting process The difference in salt concentration between the surface and the center is still large, and in order to eliminate this difference, desalting for a long time of 48 hours or more is required. This is because the salt-soluble protein on the surface of the salted meat coagulates by contacting fresh water and absorbs water to form a spongy form, which creates a salt migration barrier layer on the surface and prevents desalting of the meat at the center. . On the other hand, when 1 to 4%, preferably 2 to 4% of saline is used as the circulating water for desalting, protein migration does not occur on the surface of the salted meat, and therefore the movement of salt in the central portion is prevented. Without disturbing, the desalting process was completed in about 16 hours, and the difference in the salt concentration between the surface of the meat and the central portion could be reduced to the required limit.

The circulating water quantity of the pump (2) of FIG.
L / min. When circulating the salt water for desalting, the raw meat is arranged in a well shape as shown in FIG. 1 so that the water flow is not obstructed. The distance between meat 4 and meat 4 is 5 cm. Further, the water intake port (7) and the water supply ports (3) and (5) are positioned so as to allow proper water flow. The water inlet (7) is located at the center of the bottom of the tank, and the two water inlets (3) and (5) are provided at the top of the tank, and flow out in parallel and in the opposite direction from the back and front. As a result, the water flow becomes a vortex and flows uniformly over the entire tank-shaped container.

Regarding the operation of the circulation pump (2), it is advisable that the timer 1 is appropriately operated and stopped in order to suppress the temperature rise of the salt water for salt removal by the motor. 5
In the refrigerator at ℃, the temperature of the salt water does not rise and it can be controlled at 5 ℃ or less. The circulation pump (2) may be a pump that can withstand the cleaning / sterilizing agent and can be decomposed and cleaned. Further, in the present invention, the production of raw ham is carried out in the same manner as in the conventional method except for the desalting step. That is, the raw material is sanitized in a sanitary manner, immersed in a salt pickle for a long period of time, desalted by the method of the present invention, and then filled, dried and smoked to produce a desired raw ham. The present invention can also be used in the production of non-heated food meat production, which uses the same desalting method as raw ham. Next, an experimental example of the present invention will be given and specifically described. Parts in experimental examples are parts by weight. (Experimental Example) 15 parts of salt, 6 parts of glucose, 6 parts of sodium glutamate, 0.1 part of coloring agent and antioxidant
Add 72.9 parts of water to 0.1 part and stir to dissolve the solute,
Use as a pickle. Pickle 100 parts of pork raw meat 1
Dip in 00 part. After soaking for a certain period of time, salted meat was desalted at 5 ° C. for 20 hours by the method of the present invention. This was filled in a conventional manner, tied, suspended on a trolley, dried at 17 ° C, smoked at 17 ° C, then vacuum-packed and stored in a refrigerator to store the experimental ham. Got (Comparative Example) The salted meat obtained was heated to 5 ° C in the same manner as in the experimental example.
Then, the product was immersed in 100 parts of salt water for desalting and left standing for desalting overnight. This was filled in a conventional manner, knotted, suspended on a trolley, dried at 17 ° C., smoked at 17 ° C., vacuum-packed, stored in a refrigerator, and then compared with a conventional method. I got ham. In order to confirm the effect of the present invention, the salt values of the product of the experimental example and the product of the comparative example were compared. That is, the salt values of the red meat portions of these raw hams were compared. The results are shown in Table 1. As a result, the method according to the present invention was statistically small in both the average value and the variation of the salt content, and the effect of reducing the variation in the salt content of the present invention was confirmed.

[0009]

INDUSTRIAL APPLICABILITY In the method for producing raw ham according to the present invention, the desalting step is a circulation method using salt water, so that the raw ham having a relatively low salinity value and a small variation is useful for health and sensory purposes. It can be manufactured.

[Brief description of drawings]

FIG. 1 is an explanatory view of an apparatus for producing raw ham.

[Explanation of symbols]

 1 Operation panel 2 Pump 3 Drain port 4 Raw ham raw material 5 Water supply port 6 Salt water

Claims (1)

[Claims] 1. A method for producing raw ham, characterized in that desalination of pork progeny meat salted at a high salt concentration is carried out by circulating salt water having a salt concentration of 1 to 4%, preferably 2 to 4%.