Production process for fermented ham

Abstract

The invention provides a production process for fermented ham. The production process comprises the following steps: A) subjecting a raw leg to pretreatment, salting and pickling so as to obtain a pre-pickled leg; and B) subjecting the pre-pickled leg to low-temperature fermentation, medium-temperature fermentation and high-temperature fermentation so as to obtain the fermented ham, wherein the temperature, humidity and time of low-temperature fermentation are 2 to 5 DEG C, 40 to 80% and 70 to 84 d, respectively; the temperature, humidity and time of medium-temperature fermentation are 14 to 20 DEG C, 60 to 80% and 150 to 170 d, respectively; and the temperature, humidity and time of high-temperature fermentation are 21 to 25 DEG C, 55 to 85% and 45 to 60 d, respectively. Through the procedures consisting of salting, pickling and fermentation and accurate control of the temperature, humidity and time of low-temperature, medium-temperature and high-temperature fermentation, the dehydration rate of the final fermented ham is controlled to be 30 to 35%, so good anticorrosion effect is obtained, and the oxidation degree of fat in the fermented ham can be effectively controlled so as to prevent production of harmful substances caused by excess oxidation; and the fermented ham prepared in the invention has high contents of amino acids and vitamins and good flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of 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] Both salting and fermentation maturation are key steps 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, result...

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

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