A method of making ham using artificial light supplement
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A production method and artificial lighting technology, applied in application, climate change adaptation, food science, etc., can solve problems such as high salt content in traditional crafts, lack of light in ham making crafts, excessive nitrite, etc., and achieve the goal of retaining traditional flavors Effect
Active Publication Date: 2019-07-16
阿克苏市宏盛牧业有限责任公司
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[0004] The purpose of the present invention is to provide a ham production method using artificial lighting, aiming to solve the existing problems in the modern ham production process that it is difficult to maintain the traditional flavor and the traditional process has high salt content, nitrite exceeds the standard, and suspected harmful substances remain. It is difficult to meet the increasingly stringent food production safety requirements; according to the traditional drying process, it is easy to be polluted and subject to natural weather, cloudy and rainy days, especially long-term rainy weather, will lead to rotten legs; modern ham production process has light Missing, it is difficult to maintain the problem of traditional flavor
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Embodiment 1
[0041] The method for making ham using artificial light supplement provided by the embodiment of the present invention comprises the following steps:
[0042] (1) Material selection: choose pig hind legs with thin skin, thin legs, plump legs, clean serum hair, and fresh meat. The weight of fresh legs is generally 7-10kg / piece, classified according to weight, and placed on a shelf that can drain blood Cool for 10-12 hours and keep the temperature at 2-5°C. The salt used for pickling is crystallized table salt without adding nitrite.
[0043] (2) Trimming the hairy legs: first use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth, then remove the fat and connective tissue attached to the sarcolemma and pelvis, remove blood stains, and remove The excess fat and the minced meat attached to the muscles make it look like bamboo leaves.
[0044] (3) Salt for the first time: Sprinkle a thin layer of salt on the meat surface, t...
Embodiment 2
[0094] In order to embody the advantages of the present invention, the present embodiment 2 is realized according to the typical technology of traditional technology, and the ham production method comprises the following steps:
[0095] (1) Material selection: choose pork hind legs with thin skin, thin legs, plump legs, clean serum hair, and fresh meat. The weight of fresh legs is generally 7-10kg / piece, classified according to weight, and placed on a shelf that can drain blood Cool for 10-12 hours and keep the temperature at 2-5°C. The salt used for pickling is crystalline table salt, and 2-3% nitrite is added.
[0096] (2) Trimming the hairy legs: first use a knife to scrape off the residual hair and dirt on the leather surface to make the leather surface smooth, then remove the fat and connective tissue attached to the sarcolemma and pelvis, remove blood stains, and remove The excess fat and the minced meat attached to the muscles make it look like bamboo leaves.
[0097] (...
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Abstract
The present invention discloses a manufacture method of hams by using artificial light. The artificial light is used to simulate sunlight to conduct illumination during the manufacture process of the hams indoor; the fresh hams are pickled, the pickled hams are soaked, the soaked hams are washed, and when the washed hams enter into a sun-drying process, the hams are illuminated at an illumination intensity according to a number of times of illumination intensity in the traditional process of the sun-drying; and after the pickling, soaking and washing of the fresh hams, the artificial light illumination is conducted during an air-hanging process according to intensity changes and sunlight time in the traditional process of the sun-drying. The manufacture method realizes an artificial active control at an indoor simulated natural environment condition in the whole manufacture process of the hams and avoids passive problems of the traditional process to natural climate and food production safety problems, realizes a natural environment condition realistic simulation under the artificial control condition, solves the problems that a modern ham pickling technology is lack of the illumination and cannot preserve traditional flavor, and the traditional ham pickling technology is liable to be polluted and hard to meet safety requirements of food production, realizes food production safety, and also retains effects of the traditional flavor.
Description
technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a method for making ham using artificial light supplement. Background technique [0002] Dry-cured ham refers to a traditional dry-cured meat product made from the hind legs of pigs through curing and fermentation processes. Jinhua ham is the most famous dry-cured ham in my country. It is also known as the three famous hams in my country together with Xuanwei ham in Yunnan and Rugao ham in Jiangsu. In addition to China, Europe and the United States have processing and production. The famous dry-cured ham abroad mainly includes Iberia ham and Solana ham from Spain, Parma ham from Italy, and country ham from the United States. With the development of the times, the continuous improvement of living standards, the strengthening of people's health awareness and the acceleration of internationalization, food safety has become the most important issue in food ...
Claims
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