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Preparation method of ham

A technology for ham and pork leg, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of easy oxidation, difficult preservation, insufficient aroma, etc., and achieves the effect of not easy to spoil and odor preservation, and easy to preserve.

Inactive Publication Date: 2016-10-05
QIJINGSHAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ham produced by the traditional method has the disadvantages of high salt content, easy oxidation, insufficient aroma, and difficult preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of preparation method of ham

[0024] S1. Material selection: the ham uses pig hind legs as the main raw material, and selects 100 kg of pig hind legs.

[0025] S2. Decontamination: In the scraping step S1, select the fine hair, black skin and dirt on the pork leg.

[0026] S3, ingredients for marinating: salt, Chinese prickly ash, star anise, white sugar and sodium nitrite are put into the solvent and mix to make a marinating liquid. The salt of the ingredients for marinating accounts for 10kg of the weight of the pork leg, 0.02kg of pepper, and 0.05kg of star anise, White sugar 1kg, salt sodium nitrate 5g.

[0027] S4. Marinate: put the pork legs flat on the salt plate with the back facing up, rub salt on the meat surface repeatedly, then put the salted pork legs into the tank evenly, put them layer by layer, and marinate After 10 days of cooking, pour the marinating liquid in step S3 into the tank, turn over the tank once, and then turn over th...

Embodiment 2

[0032] Embodiment 2: a kind of preparation method of ham

[0033] S1. Material selection: the ham uses pig hind legs as the main raw material, and selects 100 kg of pig hind legs.

[0034] S2. Decontamination: In the scraping step S1, select the fine hair, black skin and dirt on the pork leg.

[0035] S3, ingredients for marinating: salt, Chinese prickly ash, star anise, white sugar and sodium nitrite are put into the solvent and mix to make a marinating liquid. The salt of the ingredients for marinating accounts for 15kg of the weight of the pork leg, 0.05kg of pepper, and 0.2kg of star anise, White sugar 2kg, salt sodium nitrate 10g.

[0036] S4. Marinate: put the pork legs flat on the salt plate with the back facing up, rub salt on the meat surface repeatedly, then put the salted pork legs into the tank evenly, put them layer by layer, and marinate After 15 days of cooking, pour the marinating liquid in step S3 into the vat, turn over the vat once, and then turn over the ...

Embodiment 3

[0041] Embodiment 3: a kind of preparation method of ham

[0042] S1. Material selection: the ham uses pig hind legs as the main raw material, and selects 100 kg of pig hind legs.

[0043] S2. Decontamination: In the scraping step S1, select the fine hair, black skin and dirt on the pork leg.

[0044] S3, ingredients for marinating: put salt, Chinese prickly ash, star anise, white sugar and sodium nitrite into the solvent and mix to make a marinating liquid. The salt of the ingredients for marinating accounts for 12kg of the weight of pork leg, 0.04kg of pepper, and 0.1kg of star anise, White sugar 1.5kg, salt sodium nitrate 8g.

[0045] S4. Marinate: put the pork legs flat on the salt plate with the back facing up, rub salt on the meat surface repeatedly, then put the salted pork legs into the tank evenly, put them layer by layer, and marinate After 12 days of cooking, pour the marinating liquid in step S3 into the vat, turn over the vat once, and then turn over the vat aft...

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Abstract

The present invention discloses a preparation method of hams, and relates to the processing method of pickled food. The preparation method comprises the following steps: material selecting, decontaminating, accessory material pickling, pickling, fumigating, washing, air-drying, cellar fermenting, and stockpiling. In the preparation method of the hams, accessory material pickling is increased in the processing processes of the hams, so that the active ingredients in the accessory materials are fully absorbed by the hams, and the color, fragrance and taste of the hams are effectively improved; the hams are subjected to the fumigating, so that the hams have unique dried meat flavor; and the time, humidity and temperature of the pickling and cellar fermenting are controlled, so that the hams are not easy for degeneration and taste change, and easy for preservation.

Description

technical field [0001] The invention relates to a processing method of pickled food, in particular to a preparation method of ham. Background technique [0002] Qijing Township in Anhui Province is located in the northeast of Shitai County, facing Huangshan Mountain in the east, Jiuhua Mountain in the north, and the famous Penglai Fairy Cave in the south. The mountains in the territory are undulating, the peaks are towering, the clouds and mists are shrouded all the year round, and the climate is pleasant. The annual highest temperature in the township is 30℃, the annual frost-free period is 180 days, and the annual average rainfall is 1200-1500mm. Qijing ham is a special product with local characteristics in Shitai County, Anhui Province. It is mainly produced in Qijing Township, which is comparable to Jinhua ham. Its meat is delicate and ruddy, rich in wax fragrance, fat but not greasy. However, the ham made by the traditional method has the disadvantages of high salt c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/318A23L1/314
Inventor 程玖瑛
Owner QIJINGSHAN FOOD CO LTD
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