Production process for ham smoked by bamboo leaves

A production process, bamboo leaf technology, applied in the field of bamboo leaf smoked leg production process, can solve the problems of affecting consumption, salty taste, single taste, etc.

Inactive Publication Date: 2014-10-08
JINHUA JINMAO HAM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, for the above-mentioned defects that exist in the prior art, it is necessary to conduct research to provide a solution to solve the defects in the prior art, avoiding the excessive salt content of cured ham, salty taste, Defects such as affecting the consumption amount and single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Raw material selection: use the hind legs of fresh pigs that meet the requirements of GB2707 and pass the inspection and quarantine. ;

[0045] (2) Trim and shave the leg embryo: scrape off the residual hair and dirt, chop off the pubic bone exposed outside the muscle, cut off the acetabular socket, split the protruding muscle part of the lumbar vertebrae, and trim off excess fat and tendons on the leg surface and sides Membrane and skin tissue.

[0046] (3) Pickling:

[0047] For the first salting, put the bare legs flat on the stand, squeeze out the dirty blood from the middle and lower two insertion parts, and spread a thin layer of salt on the legs with the legs facing outward, 9g of salt per kilogram of legs, add salt Finally, stack the piles in time, and stack the legs on the leg bed in turn. Each layer is separated by bamboo strips on the surface of each layer of legs. The number of bamboo strips selected is 4. The width of the bamboo strips is 1-2 cm, and ...

Embodiment 2

[0058] Unlisted steps and parameters are identical with embodiment 1, and different parameters are as follows:

[0059] (3) Pickling:

[0060] For the first salting, put the bare legs flat on the stand, squeeze out the dirty blood from the middle and lower parts, and spread a thin layer of salt on the legs with the legs facing outwards. Use 10g of salt per kilogram of legs. Finally, stack the piles in time, and stack the legs on the leg bed in turn. Each layer is separated by bamboo strips on the surface of each layer of legs. The number of bamboo strips selected is 4. The width of the bamboo strips is 1-2 cm, and the thickness is 0.5 cm. , about 100 centimeters long, with a stacking height of fourteen layers;

[0061] The second time of salting is carried out on the next day after the first time of salting. Apply a little salt on the third part of the leg surface, and then sprinkle salt on the head of the leg, the center of the leg, and the barrel of the leg in turn. Use 25 ...

Embodiment 3

[0067] Unlisted steps and parameters are the same as in Example 1, only listing different parameters from Example 1:

[0068] (3) Pickling:

[0069] For the first salting, put the bare legs flat on the stand, squeeze out the dirty blood from the middle and lower two insertion parts, and spread a thin layer of salt on the legs with the legs facing outward, 8g of salt per kilogram of legs, add salt Finally, stack the piles in time, and stack the legs on the leg bed in turn. Each layer is separated by bamboo strips on the surface of each layer of legs. The number of bamboo strips selected is 4. The width of the bamboo strips is 1-2 cm, and the thickness is 0.5 cm. , about 100 centimeters long, with a stacking height of fourteen layers;

[0070] The second time of salting is carried out on the next day after the first time of salting. Apply a little salt on the third part of the leg surface, and then sprinkle salt on the head of the leg, the center of the leg, and the barrel of t...

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PUM

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Abstract

An embodiment of the invention discloses a production process for ham smoked by bamboo leaves. The production process comprises the following steps of (1) selecting raw materials; (2) scraping a leg green body; (3) pickling: adding salt for more than 5 times, controlling a total amount of the salt at 45-50 g salt per net fresh leg and a pickling time at 25-50 days; (4) washing and drying in the sun: immersing the pickled pig leg in running water of mountain stream formed by flowing natural spring water, immersing and washing for 12-24 hours slowly with the spring water; (5) smoking and fermenting by the bamboo leaves: arranging a smoking room in a mountain with cool and dry climate that a temperature is not higher than 35 DEG C and a humidity is between 60-85% all the year round; hanging the washed and dried leg in the smoking room; burning moso bamboo leaves completely to make light smoke; introducing the light smoke into the smoking room; smoking and fermenting time for 3-6 months, moisture of the ham being 40-50% when the smoking and fermenting process is finished; (6) taking the ham off from a shelf and classifying; and (7) stacking for preservation. According to the production process, low salt pickling and cold smoking with light smoke of the bamboo leaves are adopted, so that the processed ham is fermented under low smoke, is not dry or hard, and has the fragrance of the bamboo leaves with a mellow taste.

Description

technical field [0001] The invention belongs to a production process of ham, in particular to a production process of bamboo leaf smoked ham. Background technique [0002] The traditional ham production process mainly adopts pure salt pickling, without adding other auxiliary materials. The key control points include raw material leg receiving, pickling, soaking leg washing, fermentation, etc., but the salt content of the above-mentioned ham is between 15% and 20% %, there are defects such as high salt content, salty taste, affecting consumption, and single taste. [0003] Therefore, for the above-mentioned defects that exist in the prior art, it is necessary to conduct research to provide a solution to solve the defects in the prior art, avoiding the excessive salt content of cured ham, salty taste, Defects such as affecting the consumption amount and single taste. Contents of the invention [0004] In order to solve the above problems, the object of the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
CPCA23L13/10A23L13/76Y02A40/90
Inventor 张吉林
Owner JINHUA JINMAO HAM
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