Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermenting process of fermented ham

A fermentation process and ham technology, applied in the field of fermentation process of fermented ham, can solve the problems of high salt content, poor quality and flavor, short fermentation period, etc., and achieve the effects of high vitamin content, prevention of harmful substances and good flavor

Inactive Publication Date: 2017-02-22
恒远食品有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the dry-cured hams disclosed in the prior art are fermented for about six months, the fermentation period is short, and the whole process setting is unreasonable, resulting in the final product not only has high salt content, but also has poor quality and flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermenting process of fermented ham
  • Fermenting process of fermented ham
  • Fermenting process of fermented ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] Select 400 hind legs of Sanmenxia young eagle black pigs with a specification range of 12-13 kg. The raw material trimming requirements are: the skin on the back of the legs is peeled off to the elbow to form a triangle, and the meat surface of the legs (except the center of the legs) is covered with a layer of fat Floor. The slaughtering and dividing production workshop is transferred to the raw material entrance of the ham production workshop. The raw material legs are placed in the pre-cooling room with a room temperature of 4°C and pre-cooling for 12 hours.

[0103] The 1# pressure roller of the rolling machine is set to 0.2MPa, the pressure of the 2#, 3#, and 4# pressure rollers is set to 0.4MPa, and the raw material legs pass through the rolling one by one. Rub the wet salt on the surface of the pigskin with your hands, and it must be rubbed evenly. The ratio of wet salt: add 1.5kg of water for every 50kg of salt. Sprinkle a layer of dry salt on the front meat su...

Embodiment 2

[0116] Select 200 hind legs of Sanmenxia young eagle black pigs with a specification range of 12-13 kg. The raw material trimming requirements are: the skin on the back of the legs is peeled off to the elbow to form a triangle, and the meat surface of the legs (except the center of the legs) is covered with a layer of fat Floor. The slaughtering and dividing production workshop is transferred to the raw material entrance of the ham production workshop. The raw material legs are placed in the pre-cooling room with a room temperature of 4°C and pre-cooling for 12 hours.

[0117] The 1# pressure roller of the rolling machine is set to 0.2MPa, the pressure of the 2#, 3#, and 4# pressure rollers is set to 0.4MPa, and the raw material legs pass through the rolling one by one. Rub the wet salt on the surface of the pigskin with your hands, and it must be rubbed evenly. The ratio of wet salt: add 1.5kg of water for every 50kg of salt. Sprinkle a layer of dry salt on the front meat su...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a fermenting process of fermented ham, comprising: fermenting pre-preserving leg at low temperature, fermenting at medium temperature, and fermenting at high temperature to obtain a product; in low temperature fermentation, the temperature is 3-5 DEG C, humidity is 40-80%, time is 70-84 d; in medium temperature fermentation, the temperature is 14-20 DEG C, humidity is 60-80%, and time is 150-170 d; in high temperature fermentation, the temperature is 21-25 DEG C, humidity is 55-85%, and time is 45-60 d. Through precisely controlling the temperature, humidity and time for the low temperature fermentation, medium temperature fermentation and high temperature fermentation, water loss rate of the final product is controlled to 30-35%, good preservation is achieved, fat oxidation level in the product may also be effectively controlled, and harmful substances from excessive oxidation are avoided; in addition, the product fermented herein has high contents of amino acids, fatty acids and vitamins and has good flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermentation process for fermented ham. Background technique [0002] Ham, cheese and red wine are known as the three major fermented foods in the world. Traditional Chinese ham is mostly dry-cured ham, and its sodium content is generally as high as 8% to 12%, which is not only harmful to the health of consumers, but also affected by eating methods and consumption limit. [0003] Fermentation and maturation is a key step in the whole processing process of dry-cured ham, and its technical parameters are important factors affecting the degree of protein, fat oxidation, amino acid content, water content and flavor substances in the process of fermentation and maturation of dry-cured ham. Most of the dry-cured hams disclosed in the prior art are fermented for about six months, the fermentation period is short, and the whole process setting is unreasonable, resulting in not...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40A23L13/70
Inventor 陆金龙张鹏冯敏陆有星
Owner 恒远食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com