Production method of western-style fermented ham

A production method and technology of ham, applied in the direction of dry preservation of meat/fish, food science, etc., can solve the problems of high salt content, long production cycle, etc., to solve the problems of high salt content, prevent spoilage and increase freshness Effect

Pending Publication Date: 2021-03-12
DELISI GROUP +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at many defects in the prior art, the present invention establishes a production method of western-style fermented ham, which solves the problems of high salt content and long production cycle, endows the product with saltiness, increases freshness, and obtains amino acid, fatty acid , high vitamin content, good flavor; through the precise control of fermentation temperature, humidity and time, the oxidation degree of fat in the product can be effectively controlled, and harmful substances can be prevented from excessive oxidation

Method used

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  • Production method of western-style fermented ham

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: a kind of production method of Western-style fermented ham

[0029] 1. Raw material pretreatment

[0030] Pork ham pretreatment

[0031] Landrace pigs that have grown for more than 9 months and weigh more than 150kg are selected as raw material pigs. During this period, the water content in the muscles of pigs is less, and pigs with more muscle water content will absorb more salt during the salt feeding stage. This increases the salt content of the ham, which is not conducive to the formation of the unique flavor of Western-style fermented ham. After the raw pigs are slaughtered in the company's slaughtering workshop, they are cooled and discharged for 24 hours, and then divided and trimmed. The hind legs of the pigs are taken, and the hind legs of the pigs are trimmed into "chicken thighs" and finally put into the refrigerator for later use. The storage and transportation temperature of raw materials is controlled at 0-4°C. The supplied products must e...

Embodiment 2

[0059] Embodiment 2: The process batch number of Embodiment 1 is used to inspect the ham products that leave the factory in 20190106

[0060] The products were tested for fatty acids, vitamins and amino acids, and the results are shown in Tables 2 to 4.

[0061] Table 2 The fermented ham fatty acid content data that the embodiment of the present invention 1 prepares

[0062]

[0063] Table 3 The fermented ham vitamin and mineral content data that the embodiment of the present invention prepares

[0064]

[0065] Table 4 Fermented ham protein and amino acid content data prepared by Example 1 of the present invention

[0066]

[0067] After sensory inspection, the ham has a fresh aroma, has the unique aroma of fermented ham, has no peculiar smell, and meets the sensory requirements of the product. The product has passed the factory inspection, among which the salt content is 9g / 100g, the water content is 50%, the peroxide value (calculated as fat) is 0.15g / 100g, and c...

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Abstract

The invention discloses a production method of western-style fermented ham. The production method comprises the following steps: pretreating pig hind legs, salting the pig hind legs for the first time, salting the pig hind legs for the second time, desalting the pig hind legs, pre-pickling and pickling the pork, cleaning and trimming the ham, and air-drying, curing, packaging and warehousing the product. According to the invention, the process of simultaneous operation of secondary massage, secondary salting and wet salt and dry salt is adopted, the salinity of the ham is strictly controlled,the local salt content is prevented from being too high or the ham is prevented from spoilage due to local non-immersion of salt, and the product quality is further stabilized; therefore, the problemsof high salt content and long production period are solved, the product is endowed with salinity, the freshness is increased, and the ham sausage has important contribution to the formation of texture, flavor, taste and the like of the ham. The curing stage is divided into pre-curing, hot curing and cold curing, the oxidation degree of fat in the product is effectively controlled by accurately controlling the fermentation temperature, humidity and time, and harmful substances are prevented from being generated due to excessive oxidation; the product obtained by fermentation is high in contents of amino acids, fatty acids and vitamins and good in flavor.

Description

technical field [0001] The invention relates to the field of meat processing, in particular to a production method of western-style fermented ham. Background technique [0002] Ham is one of the world's three major meat products (sausage, ham, bacon), and can be divided into two categories: Chinese ham (dry-cured ham) and Western-style ham. Western-style fermented ham is a direct-edible ham with a fermented flavor made from pig hind legs as the main raw material, with edible salt as an auxiliary material, through trimming, pickling, air-drying, fermentation, packaging and other main processes. It has strong aroma, delicious taste and rich nutrition, and is deeply loved by consumers. [0003] Although the Western-style fermented ham produced by the existing traditional method is easy to operate, simple in equipment and low in cost, it has the following disadvantages: (1) strong seasonality. During the curing of ham, the temperature is required to be lower than 10°C, so the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/03
CPCA23L13/72A23L13/76A23B4/03
Inventor 郑思敏郑乾坤郑云刚李敏刘东敏王志英
Owner DELISI GROUP
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