Production method of western-style fermented ham

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 ...

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

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