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Processing method for cured ham

A processing method and pier technology, applied in food preparation, application, food science and other directions, can solve the problems of poor bacon quality and short storage time, and achieve the effects of improving product quality, prolonging shelf life and reducing marinating time.

Inactive Publication Date: 2012-03-21
HUBEI PROVINCIAL SILE ANIMAL HUSBANDRY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bacon made by traditional folk crafts has the problems of poor quality and short storage time due to the lack of good control of the temperature and time of curing and smoking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] Embodiment A kind of processing method of salted porridge, the pier is cut into each piece weighing less than 10 kg; the special pickling salt is heated to 100-120 ℃ and stir-fried for 30-40 minutes, and in the last 3 minutes, the Pour the pepper seeds and star anise into the pot and mix well; the amount of pepper seeds and star anise is 0.1% of the special pickling salt; salt pickling on the pier: the pickling cycle is about 10 days, and the pickling temperature is controlled at 6-8°C rub the pier with salt and pile it up, the amount of salt is 1% of the weight of the pier; rub the pier with salt and pile it up the next day, and the amount of salt is 2% of the weight of the pier; Knead and pile with salt, the amount of salt is 0.5% of the weight of the pouf; then it needs to be rubbed and stacked twice during the pickling time; kang system: the temperature of the kang is controlled at 48-50°C, and the time is 48-52 hours, and then the temperature Lower to 46-48°C for 4...

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Abstract

The invention relates to a processing method for cured ham, which comprises the following steps of: a) preprocessing ham; b) preparing curing salt; c) salting and curing the ham; and d) processing on a kang. Compared with the prior art, the cured ham is a new cured meat product which is processed by combining the traditional processing technology with the modern technology on the basis of the traditional cured meat. The product is processed mainly by adopting advanced processing technologies such as low-temperature curing, multi-time salting, continuous processing on the kang under accurate temperature control, vacuum packaging and the like. The formula of the cured ham is also greatly improved on the basis of the formula of the original cured meat. Therefore, the curing time is further reduced, the product yield is increased, the production cost and the labor intensity are reduced, the product quality guarantee period is prolonged, the product quality is improved and the flavor of the original cured meat is reserved at the same time.

Description

technical field [0001] The invention relates to a processing method of bacon, in particular to a processing method of pickled poufs. Background technique [0002] my country is a big country with a history of more than 5,000 years of civilization. The long history has created many excellent food cultures, and the deep processing of meat products is one of them. Among the many meat products, bacon is a popular food, rich in protein, vitamins and minerals, and delicious. It has a long history in our country and a wide range of food, especially in the south where more people eat it. One of the important reasons why bacon has been popular among the people for a long time is that the food is convenient and safe to eat, unique in fragrance, delicious in taste, rich in nutrition, etc. features. The bacon produced by traditional folk crafts has the problems of poor quality and short storage time due to the lack of good control of the curing and smoking temperature and time. Cont...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L13/10
Inventor 徐庆斌王荣梅田如军赖伟
Owner HUBEI PROVINCIAL SILE ANIMAL HUSBANDRY GROUP
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