KR20240031750A - Manufacturing Method of Dry Cured Ham - Google Patents

Abstract

The present invention includes the steps of cutting the hind legs of a pig into large segments and shaping the raw meat, a pretreatment step of washing the shaped raw meat with salt water at a temperature of 40 to 50 ℃ and removing fine hair and foreign substances, and 3 to 9 wt% of the weight of the raw meat. A primary curing step in which 1 to 5% of deodeok powder based on the weight of salt and salt is rubbed into the raw meat, a first curing step of the primary cured raw meat in a refrigerated state, washing the raw meat after primary curing, and first curing the raw meat. Secondary curing step of rubbing the raw meat with a lower amount of salt than the curing and the same amount of deodeok powder as the primary curing, secondary curing of the raw meat in a refrigerated state at a higher temperature than the primary curing, secondary curing. and the first drying stage in which the matured raw meat is dried in a drying room blocked from the outside and the meat is shaped so that the flesh of the raw meat gathers in the middle. After the first drying, the surface of the raw meat is wrapped with cotton cloth or non-woven fabric and hung on a drying rack to dry. A method for producing fermented raw ham includes a primary drying step and a fermentation step of fermenting the raw meat at room temperature after secondary drying and removing mold on the surface.

Description

{Manufacturing Method of Dry Cured Ham}

The present invention relates to a method for producing fermented raw ham. In detail, it proposes a new method for producing high-quality fermented raw ham with less salty taste and excellent flavor.

Pork hind legs become dry and tasteless when heated, so they are relatively cheap and less popular. You can increase added value by converting these pork parts into fermented raw ham. Fermented raw ham is a traditional meat product that has been made in southern Europe for 2,000 years. It is a whole pig hind leg marinated in sea salt and fermented in a shaded place for 9 to 12 months. These products include Jamon from Spain, Parma from Atalia, and Geumhwa Ham from China.

Fermented raw ham is a common processed livestock food in Western culture, and the demand for it is steadily increasing in Korea with the introduction of Western food culture. However, the production method is complicated and there is no unique fermentation technology, so most people import and consume it from foreign countries. am. Fermented raw ham can be used as a side dish for wine or other alcoholic beverages, and can be used as a snack with bread and fruit. It can also be used in various dishes such as ramen, sushi, and fried rice. However, foreign raw ham is too salty and does not suit our tastes, and considering the domestic environment is different from foreign countries, it is difficult to adopt the same manufacturing method of foreign raw ham. To compensate for these shortcomings and simplify the complex manufacturing process, our unique raw ham manufacturing method was developed and distributed by the Rural Development Administration.

The farm-style fermented raw ham manufacturing method developed by the Rural Development Administration includes the steps of shaping raw meat (below 10 degrees Celsius, winter), salting, soaking and washing, drying and shaping, and fermentation and drying (outdoor, for more than 4 months). .

Raw meat processing is carried out in November and December at temperatures below 10℃. The pig's hind legs are placed on a workbench and the sacrum, coccyx, and coccyx bones of the leg are cut off, leaving the pelvic joints uncovered. The processed raw meat is cured using the dry salt deposition method at temperatures below 10℃ between December and February. This is done by placing the hind leg with the meat side facing up, sprinkling salt on it, and then rubbing it until the salt dissolves. This is done for about 2 months. The appropriate amount of salt to process is about 60 to 80 g per kg of hind legs. After curing, the raw meat is soaked in clean water with the hind legs around 5 p.m., and taken out at 7-8 p.m. the next day for a preliminary wash. When washing, wash the feet, skin, and meat in that order. After the initial washing, scrape off any hair or dirt remaining on the ham, making sure not to damage the skin. After washing, soak the feet in clean water for about 3 hours, then tie the feet with string and hang them to dry. Drying and shaping are carried out at temperatures below 10℃ during January and February. While hanging on a drying rack, trim the ham and skin with a knife, scrape off any remaining hair and dirt, and push the flesh of the meat into the middle with your hands. It is corrected every day for 2 to 4 days. Afterwards, fermentation and drying are performed and left hanging on an outdoor drying rack from March to June. About 4 months is appropriate, and it is best to hang it on an outdoor drying rack for more than 4 months from July to November.

This farm-style fermented raw ham manufacturing method is significant in that it presents a standard guide for manufacturing fermented raw ham in accordance with domestic circumstances, but the timing of fermented raw ham production is limited by specifying raw meat forming, salting, drying, and fermentation according to the season. There are limitations, especially in the case of mass production, where the process must be concentrated at a specific time.

In addition, according to Registered Patent No. 10-1183126, a method for manufacturing fermented pork hind leg ham was proposed, which includes the steps of removing the bone from the divided pig hind leg and shaping the pig hind leg; Salting the shaped pig hind legs with salt and soybean paste; Washing the cured pork hind legs; and fermenting and drying the washed pig hind legs for 8 to 14 months, wherein in the salting step, 2 to 8% by weight of salt is administered relative to the weight of the pig hind legs for 3 to 8 weeks. It is characterized by salting, followed by administration of 3 to 12% by weight of soybean paste relative to the weight of the pig's hind legs and salting for 3 to 8 weeks.

In the case of this technology, it is significant in that it does not increase salinity by using soybean paste, has low water activity, has high storage efficiency, and has a fermented flavor that suits the taste of domestic consumers, but provides high-quality fermented raw ham that meets global trends. It is not enough to do this.

The present invention was created under the above-mentioned technical background, and the purpose of the present invention is to provide fermented raw ham with less salty taste and excellent flavor.

Another object of the present invention is to provide a new fermented raw ham manufacturing method that optimizes the washing, salting, drying, maturation and fermentation steps so that the quality of the final product can be effectively aged and fermented during the manufacturing process.

Another object of the present invention is to provide a high-quality fermented raw ham manufacturing technology that is advantageous for mass production and can greatly improve the added value of pig hind legs.

Other purposes and technical features of the present invention will be presented in more detail in the detailed description below.

In order to achieve the above object, the present invention includes the steps of cutting the hind legs of a pig into large segments and shaping the raw meat, a pretreatment step of washing the shaped raw meat with salt water at 40 to 50°C and removing fine hair and foreign substances, and the weight of the raw meat. The first curing step of rubbing 3 to 9 wt% of salt and 1 to 5% of deodeok powder by salt weight into the raw meat, the first curing step of the first cured raw meat in a refrigerated state, and the first curing of the raw meat after the first maturation. The second curing step is to wash and rub the raw meat with a lower amount of salt than the first curing and the same amount of deodeok powder as the first curing. The second curing raw meat is refrigerated at a higher temperature than the first curing for the second time. In the maturation stage, the raw meat that has been cured and matured is dried in a drying area blocked from the outside. The first drying stage is to shape the raw meat so that it gathers in the middle. After the first drying, the surface of the raw meat is wrapped with cotton cloth or non-woven fabric and placed on a drying rack. It provides a method for producing fermented raw ham, which includes a secondary drying step of hanging and drying, and a fermentation step of fermenting the raw meat at room temperature after secondary drying and removing mold on the surface.

In the present invention, the raw meat is washed after primary maturation by first immersing the raw meat in water at 40 to 45°C and using a brush to wash the feet, skin side, and meat side in that order, and secondly soaking the raw meat in water and washing with a soft cloth. It is advisable to lower the salinity by soaking it in water for 3 to 4 hours.

In addition, in the present invention, it is preferable that the salt used in primary and secondary salting is aged for more than 2 years and the bittern is removed, then roasted, and then the roasted salt is pulverized in a blender.

In the present invention, the process of removing mold in the fermentation step is to first wipe the surface of the raw meat with 10% salt water and remove the moisture. The second step may include applying edible oil to the raw meat.

According to the present invention, it is possible to provide high-quality fermented raw ham with a lively flavor and no unpleasant odor, and in particular, it is possible to produce fermented raw ham with a less salty taste while reducing the production period.

In addition, according to the present invention, the timing of each process such as shaping, salting, drying, and fermentation of raw meat is not specified during the manufacturing process, which is advantageous for mass production, and the step-by-step process is optimized, making it easy to control the quality of the final fermented raw ham product.

The fermented raw ham manufactured according to the present invention meets the tastes of domestic consumers as well as international food trends and can contribute to the expansion of livestock farms and related industries through domestic and international product sales.

Figure 1 is a process diagram for manufacturing fermented raw ham of the present invention.
Figure 2 is a photo of completed fermented raw ham

The present invention proposes a new method for producing high-quality fermented raw ham by processing raw meat such as pork hind legs and improving the salting, low-temperature aging, drying, and fermentation processes. The fermented raw ham manufacturing method of the present invention reduces the overall manufacturing period while We can provide fermented raw ham with less saltiness and improved flavor.

Specifically, the present invention includes the steps of cutting the hind legs of a pig into large segments and shaping the raw meat, a pretreatment step of washing the shaped raw meat with salt water, a primary curing step of soaking the raw meat, and primary maturing the raw meat in a refrigerated state. It includes a second salting step of soaking the raw meat after primary maturation, a second maturation of the raw meat in a refrigerated state, and a fermentation step of first drying and second drying the raw meat and then fermenting it at room temperature.

The manufacturing method of the present invention can reduce the amount of salt by salting the raw meat with roasted salt and deodeok powder, and increase the flavor while reducing the saltiness. In addition, through pre-treatment and curing followed by refrigerated maturation, the raw meat is sufficiently fermented during the drying and fermentation process, making it possible to obtain high-quality fermented raw ham. In particular, the quality of the final product can be greatly improved by seasoning raw meat with ground roasted salt during the salting process, suppressing mold growth during the fermentation process, and coating the surface with edible oil.

In the present invention, for raw meat that has undergone shaping and pretreatment, primary ripening is performed at a temperature of 1 to 5°C for 3 to 6 weeks, and secondary ripening is performed at a temperature of 3 to 10°C for 4 to 8 weeks. , primary drying can be carried out for 3 to 6 weeks, secondary drying can be carried out for 1 to 3 months, and fermentation can be carried out for 1 to 5 months.

Hereinafter, the technical features and effects of the manufacturing method of the present invention will be described in more detail through preferred examples. Figure 1 is a process diagram for manufacturing fermented raw ham according to the present invention.

First, prepare and shape the raw meat to be processed (step S110). For raw meat processing, the hind legs of the pig are cut into large segments. Pig hind legs are a part of the body that receives relatively little exercise and have little fat, so they are highly utilized for processing. The appropriate weight of the shaped raw meat is about 10 to 13 kg. After deboning, remove any fine hair or foreign substances and refine the shape.

Pretreatment is performed on the shaped raw meat before curing (step S120). Pretreatment includes washing and drying processes. For example, the shaped raw meat is prepared in 5% salt water and washed 2 to 3 times while maintaining a temperature of 40 to 50°C. After washing the raw meat, any fine hair or foreign matter is removed and hung on a stand to remove moisture for 4 to 6 hours. The 5% concentration salt water used for pretreatment is It inhibits bacteria and gives the meat elasticity, allowing it to absorb salt well during salting. If it is washed at a temperature of 40 ~ 50℃, the meat becomes elastic and hard, which has the advantage of not losing its original taste during the processing process.

Primary salting and refrigeration aging are performed on the pretreated raw meat (step S130). In the first salting process, the pork hind legs, which are the raw meat, are salted until they are no longer visible. Place the meat side of the hind legs facing upward and rub the sea salt evenly (seopgan) until it melts slightly and is absorbed into the meat. Salting has the effect of shortening the salting period and also increases the salt absorption rate.

The salt used in curing raw meat inhibits the growth of bacteria, imparts a salty taste to fermented raw ham, and affects the decomposition of protein. Therefore, if there are holes or wounds in the meat during the process of curing raw meat, deep sea salt is added and rubbed and patted. In the present invention, in order to further enhance the salting effect and the flavor of the final product, salt used in salting is used by roasting salt that has been aged for more than 2 years and the bittern has been removed. Additionally, the roasted salt is pulverized in a blender with a thickness of about 500 mils. Fine-grained ground salt is good for salting and is effective in adding sweetness. For example, salt from which the bittern has been removed for more than two years is baked at a temperature of about 70℃ for four hours. Because sea salt is used, the salt content is 20% lower than that of conventional salt and the sweetness is enhanced. In addition, in the method of producing fermented raw ham of the present invention, dried deodeok powder is mixed with sea salt for curing at 3% by weight of salt and used for curing raw meat. Deodeok powder can suppress bacteria during the aging and fermentation process and maximize the flavor of pork.

The appropriate amount of salt used in the first salting is in the range of 3 to 9 wt%, preferably about 5 wt%, based on the weight of the shaped pig hind leg, which is the raw meat. If it is less than 3% by weight of the raw meat, the salting effect is weak and there is a problem of meat spoiling during fermentation and drying. If it is more than 9% by weight, the meat quality of the raw meat can no longer absorb salt, making it inefficient.

The primary cured raw meat is first aged for 3 to 6 weeks at a temperature of 1 to 5℃. For example, cured raw meat hind legs are stored with the meat side facing up in a refrigerator at a temperature of 3°C, and washed after refrigeration aging is completed. When washing, first soak the raw meat in clean water (at a temperature of about 40 to 45°C) and use a brush to wash the feet, skin side, and meat side in that order. Second, soak them in water and wash them with a soft cotton cloth. At this time, you can lower the salinity of the hind legs by soaking them in water for about 4 hours after washing. Wipe the washed hind legs with a clean cotton towel and hang them on a stand for 3 to 4 hours to remove moisture. Scrape away any shrunken bark, fine fur, and foreign substances with a knife.

The washed raw meat is subjected to secondary salting and refrigerated aging by varying the amount of salt and increasing the maturation period (step S140).

The second salting method is similar to the first salting method overall, and the amount of salt used is reduced. For example, if 5% of salt was used compared to the weight of the pig's hind legs during the first salting, the salt is reduced to about 4% for the second salting. If the amount of salt exceeds that of the first salting, it will interfere with ripening, so for the second ripening, the salt amount is reduced, but the deodeok powder mixed with salt is applied at the same rate of 3% of the salt amount for the second salting.

The second ripening method is the same as the first ripening method, but the ripening temperature is raised to a range of 3 to 10°C, preferably 5°C, and the maturation period is longer than the first ripening, ranging from 4 to 8 weeks.

After completing the first and second ripening, first and second drying are performed (step S150).

First, primary drying is carried out for 3 to 6 weeks while shaping the raw meat. Raw meat that has been cured is dried in a drying facility, for example, in a facility that is blocked from the outside and can control temperature and humidity. Tie the foot of the hind leg with a string and hang it on a drying rack. While hanging it on the drying rack, remove the hair and dirt from the raw meat again, and shape it every day by pushing the meat on the meat side so that it gathers in the middle. Through this shaping work, product value can be increased.

Secondary drying takes place for 1 to 3 months. After the first drying and shaping are completed, the raw meat is wrapped with cotton cloth or non-woven fabric and hung on a drying rack to dry.

The raw meat that has completed the salting, aging, and drying processes finally undergoes a fermentation process (step S160). After secondary drying, the raw meat is hung on a drying rack and fermented at room temperature. If mold forms on the surface of the raw meat during fermentation, remove the mold with a brush, then wipe it with salt water (for example, salt water with a concentration of 10%) and remove moisture with a dry cotton cloth. . Then apply edible oil a second time. For example, olive oil or citrus oil can be used as the edible oil. In the embodiment of the present invention, olive oil and citrus oil were mixed in a ratio of 8:2, and mixing citrus oil removes odor and activates fermentation. Helpful. The viscosity of the oil was adjusted to ensure good mixing, and the oil was applied to the surface of the raw meat at least once a week. The raw meat coated with oil is wrapped again in cotton cloth or non-woven fabric and placed on a drying rack for fermentation. Figure 2 shows a photo of fermented raw ham that has completed fermentation.

The fermented raw ham that has completed fermentation undergoes post-ripening and commercialization steps (step S170). Fermented raw ham is a dry-fermented pork meat product that is stored at a temperature of 5 to 7℃ and 85% humidity. Not only does the meat breathe and ripen well, but it can also be stored semi-permanently.

After the fermented raw ham is completed, it can be evaluated by its shape, aroma, taste, and texture during the quality evaluation process. The shape is good if the flesh is clean, the fat color is transparent and light yellow, and the skin is well shaped. The aroma should be rich in the unique fermented aroma but without any other unpleasant odors, and the taste should be sweet, free of unpleasant taste, and moderately salty. The fermented raw ham manufactured according to the present invention reduces the amount of salt by roasting and grinding sea salt with the bittern removed, and has excellent flavor and a subtle fermentation taste by mixing sea salt with deodeok powder during curing. The best quality of fermented raw ham is that it is not too tough and has a good chew when chewed. The fermented raw ham of the present invention has a hard meat quality through repeated salting, refrigeration aging, and repeated drying before fermentation. However, it became soft and maintained the best texture.

In the commercialization of fermented raw ham, it is good that the finished raw pork hind leg meat be slightly hard when you press the meat surface with your hand. In order to obtain an edible meat part, partially contaminated or discolored parts are removed, and fat parts including the skin are removed. Increases product value. The raw meat that has been trimmed is sliced vertically into thin slices along the muscle texture, vacuum-packed, and stored in a refrigerator at 2 to 5°C.

The fermented raw ham manufacturing method of the present invention enables processing, aging, drying, and fermentation of raw meat without specifying the season or time, and repeats the salting process, refrigeration aging, and drying process before fermentation to produce excellent meat quality and flavor. Raw ham can be obtained, and the entire manufacturing process can be carried out in a systemized facility, which is advantageous for mass production while maintaining high quality.

Although the present invention has been illustratively described above through preferred embodiments, the present invention is not limited to these specific embodiments and can be used in various forms within the scope of the technical idea presented in the present invention, specifically the scope of the patent claims. It may be modified, changed, or improved.

Claims (5)

Step of cutting the pig hind legs into large segments and shaping the raw meat,
A pretreatment step in which the shaped raw meat is washed with salt water at 40 to 50°C and fine hair and foreign substances are removed,
A first curing step in which 3 to 9 wt% of salt by weight of raw meat and 1 to 5% of deodeok powder by weight of salt are rubbed into raw meat,
A step of first maturing the cured raw meat in refrigerated conditions,
A secondary curing step in which the raw meat is washed after primary curing, and the raw meat is rubbed with a lower amount of salt than the primary curing and the same amount of deodeok powder as the primary curing,
A step of secondary ripening of the second-cured raw meat in refrigerated conditions at a higher temperature than the primary ripening,
The first drying step is to dry the raw meat that has been cured and aged in a drying area blocked from the outside and shape the meat so that it gathers in the middle.
After the first drying, the surface of the raw meat is wrapped with cotton cloth or non-woven fabric and hung on a drying rack to dry,
After secondary drying, the raw meat is fermented at room temperature and includes a fermentation step to remove mold on the surface.
How to make fermented raw ham.
According to paragraph 1,
To wash the raw meat after primary aging, soak the raw meat in water at 40 ~ 45℃ and use a brush to wash the feet, skin side, and meat side in that order. Second, soak the raw meat in water and wash it with a soft cloth for 3 to 4 hours. A method of manufacturing fermented raw ham characterized by lowering the salinity by soaking in water.
According to paragraph 1,
A method of producing fermented raw ham, characterized in that the salt used in primary and secondary salting is aged for more than 2 years and the bittern is removed, then roasted, and then the roasted salt is pulverized in a blender.
According to paragraph 1,
The process of removing mold during the fermentation stage involves first wiping the surface of the raw meat with 10% salt water and removing the moisture. A method of producing fermented raw ham, comprising the second step of applying edible oil to the raw meat.
According to paragraph 1,
The first ripening is carried out at a temperature of 1 to 5℃ for 3 to 6 weeks, the second maturation is carried out at a temperature of 3 to 10℃ for 4 to 8 weeks, the first drying is carried out for 3 to 6 weeks, the second A method of producing fermented raw ham, characterized in that drying is carried out for 1 month to 3 months, and fermentation is carried out for 1 month to 5 months.