Pulsed electric field based quick curing device and method of dry-cured ham

Abstract

The invention discloses a pulsed electric field based quick curing device and method of dry-cured ham. The pulsed electric field based quick curing device comprises a grounded stainless steel conveying belt and high-voltage electrode roll shafts, wherein pork legs with bone are put on the grounded stainless steel conveying belt, so the lower surfaces of the pork legs with bone are in close contactwith the grounded stainless steel conveying belt; three high-voltage electrode roll shafts arranged in a line perpendicular to the conveying direction of the grounded stainless steel conveying belt are arranged above the grounded stainless steel conveying belt, the lower surfaces of the three high-voltage electrode roll shafts are in close contact with the upper surfaces of the pork legs with bone; and the electrode structures of the three high-voltage roll shafts are same and all comprise metal rollers, guiding shafts, rolling bearings, screw caps, insulating bases and spring rods, and the metal rollers are connected with pulse generators. According to the pulsed electric field based quick curing device, microsecond-level pulsed high-voltage electricity is applied to ham by virtue of electrodes formed by the grounded conveying belt and the stainless steel roll shafts, and a high-voltage pulsed electric field in the ham can induce perforation of muscle cells in the pork legs and increase pores among tissues, thereby enabling subsequent salt to quickly penetrate into the ham and greatly shortening the curing time.

Description

technical field [0001] The invention relates to a meat product curing device, in particular to a pulse electric field-based rapid curing device and method for dry-cured ham. Background technique [0002] At present, domestic dry-cured hams such as Jinhua ham still use the traditional method of salting and overturning 7 times by hand. Due to the large size of the whole leg, it is difficult for the salt to penetrate into the ham quickly, so the salting time required is longer (40 days), high salt content and poor uniformity of salt in the legs. Due to the long salting time, not only the fat oxidation of the ham is serious, but also the ham is more likely to breed bacteria and cause corruption and even toxin residues. It also indirectly causes producers to illegally add nitrates for preservation, bringing food safety hazards. Contents of the invention [0003] The purpose of the present invention is to provide a dry-cured ham rapid salting device and method based on pulsed e...

AI Technical Summary

Problems solved by technology

[0002] At present, domestic dry-cured hams such as Jinhua ham still use the traditional method of salting and overturning 7 times by hand. Due to the large size of the whole leg, it is difficult for the salt to penetrate into the ham quickly, so the salting time required is longer (40 days), high salt content and poor uniformity of salt in the legs

Due to the long salting time, not only the ham fat is seriously oxidized, but also the ham is more likely to breed bacteria, cause corruption and even toxin residues, and indirectly cause producers to illegally add nitrates for preservation, bringing food safety hazards

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