Preparation method of low-salt Tibetan spiced ham

Abstract

The invention discloses a preparation method of a low-salt Tibetan spiced ham. The method comprises the steps of selecting purebred Diqing Tibetan pigs or hybrid pigs with at least 50% of blood relationship with the Diqing Tibetan pigs, selecting 7-12 kg front and back legs meeting the examination requirements, and shaping the legs; only adopting white well salt produced in a Tibet salt well as curing salt for low-salt curing, wherein the well salt is fried, crushed and sieved before use; after the salt is added three times for curing, transferring the legs into a ham fermentation workshop tobe suspended and naturally fermented and matured. According to the preparation method of the low-salt Tibetan spiced ham, the salt usage for curing the ham is greatly reduced to 3.5-7.5% which is lower than that in the current market, wherein the salt usage in the current market is 8-10%. The phenomena of rancidity and decay cannot happen in the curing process, white spots rarely occur, the low-salt ham which is more suitable for direct eating is obtained, and various indexes of the ham quality are superior to those of a ham adopting the traditional salt usage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-salt Tibetan fragrant pork ham. Background technique [0002] Most of the traditional fermented hams are developed to prolong the storage time. The salt content of such products is relatively high (generally 8% to 12%), and there may be problems such as excessive nitrate content, which is not good for the health of consumers. It limits the consumption of the product and reduces its market competitiveness. [0003] On the other hand, the traditional fermented ham is in direct contact with air during processing and naturally fermented and matured, resulting in serious fat oxidation of this type of product, which directly affects the market prospect of the product. In addition, dry-cured hams may develop a mushy crust or white spots. [0004] With the development of the economy and the improvement of health awareness, consumers have p...

AI Technical Summary

Problems solved by technology

[0002] Most of the traditional fermented hams are developed to prolong the storage time. The salt content of such products is relatively high (generally 8% to 12%), and there may be problems such as excessive nitrate content, which is not good for the health of consumers. Limit the consumption of the product and reduce its market competitiveness

[0003] On the other hand, the traditional fermented ham is in direct contact with the air during processing and naturally fermented and matured, resulting in serious fat oxidation of this type of product, which directly affects the market prospect of the product

Additionally, dry-cured hams can develop mushy crusts or white spots

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