Low salt pickling and artificial fermentation process of Xuanwei ham

Abstract

The invention discloses a low salt pickling and artificial fermentation process of Xuanwei ham, the technical proposal includes four steps of raw material selection, low salt pickling, fermentation fungi group cultivation and artificial fermentation, and a fermentation fungi group comprises Penicillium, lactic acid bacteria, Bacterium lacticum and Micrococcus in the ratio of 2.7:0.73:0.2:1. The advantages are that after raw material meat is inoculated with the lactic acid bacteria, the lactic acid bacteria uses carbohydrates such as glucose for fermentation to produce lactic acid, gelatinous tissues are formed by degeneration of muscle proteins under acidic conditions, bonding force among meat blocks is increased, and hardness and elasticity of meat products are improved, the lactic acid bacteria has high salt tolerance, can be used for fermentation of sugar to produce the lactic acid to play antibacterial and hypoglycemic effects and improve meat freshness; the Micrococcus has effects of decomposition of proteins and fat and reduction of nitrates, large amounts of amino acids are produced after the proteins are broken down, the amino acids are sources of a fresh taste, meanwhile by reduction of the cancerogenic substance nitrates, health of food customers can be protected.

Description

technical field [0001] The invention relates to a processing technology of Xuanwei ham, in particular to a low-salt pickling and artificial fermentation technology of Xuanwei ham. Background technique [0002] The flavor of Xuanwei ham is mainly due to the fact that the climate and environment of Xuanwei ham in the later stage of pickling is suitable for the fermentation of ham fungus. The marinated and mature Xuanwei ham is bright red in color when cut open. The meat is tender, rich in aroma and sweet in taste. The muscles are filled with proper fat, and the cut surface is marble-shaped. It is oily but not greasy. Xuanwei ham has always been an indispensable and delicious dish on the Chinese table. Based on ham, a variety of delicious dishes and soups have evolved. Because of its good color and delicious taste, Xuanwei ham is also a precious gift for consumers to give to relatives and friends. For nearly a hundred years, Xuanwei ham has enjoyed a long-lasting reputation ...

AI Technical Summary

Problems solved by technology

[0004] Second, the traditional Xuanwei ham is marinated by using the "stacking" method without adding salt to the fresh leg, so it is difficult to control the standard amount of salt

[0005] Third, the traditional Xuanwei ham, in addition to the ham pickled by farmers in mountainous areas can form Penicillium fungus to ferment naturally in the later stage, so that Xuanwei ham produces a unique mellow aroma, the Xuanwei ham produced by ham manufacturers and workshops uses yeast Bacterial fermentation affects the taste of Xuanwei ham

The mature ham fermented by this technology not only maintains the fragrant and sweet taste of traditional Xuanwei ham, but also reduces the harm to human health caused by excessive salt content. However, the Xuanwei ham produced in this way has a high nitrite content. It is not conducive to the health of diners. Secondly, the fermentation and maturation time of only inoculating Penicillium fungus is too long, which increases the production cost