CN105105157A - Rose scent ham pickling method - Google Patents
Rose scent ham pickling method Download PDFInfo
- Publication number
- CN105105157A CN105105157A CN201510503545.9A CN201510503545A CN105105157A CN 105105157 A CN105105157 A CN 105105157A CN 201510503545 A CN201510503545 A CN 201510503545A CN 105105157 A CN105105157 A CN 105105157A
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- China
- Prior art keywords
- ham
- rose
- salt
- juice
- meat
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- Pending
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000005554 pickling Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 43
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 35
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000009938 salting Methods 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000004533 Hesperis matronalis Species 0.000 description 1
- 235000015847 Hesperis matronalis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a rose scent ham pickling method. The rose scent ham pickling method includes the following steps: seasonings comprising, by the weight of fresh hams, 3.5% to 5% of salt and 2.5% to 3.5% of rose juice are prepared; roses are placed into a juice extractor, and the rose juice is extracted; the salt is taken within the quantity of 3.5% to 5% and smeared according to the thickness of meat; the salt is smeared three times and kneaded till water overflows; the rose juice is injected into the ham meat with the smeared salt in a point mode according to the quantity of 3% to 4.5%, stacking, pickling, air drying and fermenting are carried out according to the traditional technology of pickled hams, and rose scent hams are obtained. The quantity of the salt adopted in ham pickling is reduced to be lower than 5%; the rose juice is injected into deep meat layers of the fresh hams, rose scents permeate into the meat, the hams have the rose scents while having traditional ham scents, part of salty and bitter taste caused by the salt serving as ingredients of the hams is counteracted, and a rose scent ham product is developed.
Description
Technical field
The present invention relates to a kind of rose fragrant ham salting method.
Background technology
Xuanwei ham has developed into the key product of Yunnan Animal Product Processing Industry.Current Xuanwei ham industry is while flourish, also bottleneck problem is encountered: (one) Xuanwei ham develops through centuries, still traditional processing mode is rested on, in its curing process, the producer is afraid of that the ham pickled degenerates, cause damage, unique method strengthens salt dosage exactly, and some salt dosage are to more than 6 %; The increasing of salt amount, although the yield rate that improve ham salting; But, cause because salt dosage is too high finished product ham salt content high, there is quality and consumer's appetite that the shortcoming such as salty, hard has had a strong impact on ham; Lack the market competitiveness, these factors seriously limit the marketability of Xuanwei ham, constrain the development of Xuanwei ham industry.(2) Yunnan has wide rose resource, and rose phenol has antibacterial, corrosion-resistant effect.Current rose is general only to be used as the rice dumpling, ham mooncake or the spices as other food.
Summary of the invention
The object of this invention is to provide a kind of rose fragrant ham salting method, high in order to the salt amount solved in ham salting, the salty bitter problem of the sense of taste, develops a kind of ham with rose scent simultaneously.
Technical scheme:
A kind of rose fragrant ham salting method, comprise seasoning matter preparation and pickling process, processing step is as follows:
(1) seasoning matter preparation: by fresh ham weighing scale, with the salt of 3.5-5%, the rose-juice of 2.5-3.5%, be mixed with the seasoning matter of cured ham.
(2) preparing rose juice: the rose of the amount of taking fully is inserted in juice extractor, squeezes rose juice and filtering slag is for subsequent use.
(3) first the fresh ham got ready is divided into 3-4 class according to meat thickness, and measures the weight of every only fresh ham, perform mark; By the salt got ready, by the upper salt 5% that meat is the thickest, the upper salt 4.5% of meat two uniform thickness, the upper salt 4% of meat three uniform thickness, the upper salt 3.5% that meat is the thinnest, salt dosage is all with fresh ham weighing scale.
(4) during upper salt, divide equally and be spread on fresh ham sarcocyte surface for three times, repeatedly rub and occur spilling water, then spread second time time salt, continue to rub to the relatively more water of appearance and overflow, then spread third time salt, then rub to large water gaging and overflow.
(5) by ham meat thickness situation, by the 2.5-3.5% taken amount that rose juice consumption is fresh ham weight, get rose juice ready, as get fresh ham weight 2.5%, 2.6%, 2.8%, 3.0%, 3.1%, 3,2%, 3.3%, 3.4% or 3.5% rose juice in arbitrary ratio data.As the foundation of getting rose juice.
(6) by above-mentioned arbitrary proportion value, rose juice is taken fully, by rose juice injection system according to fresh ham weight, at the surface of ham of upper supersalt, layout uniformly, the rose juice pointwise taken fully is injected into ham sarcocyte inner, the amount that each point control is injected is identical or close.
(7) press the traditional handicraft of cured ham again, pile is pickled, air-dry and fermentation obtains rose fragrant ham.
Described pile pickling process is: pile, between 8-10 DEG C of constant temperature is pickled, often pickles 10 days; Turning once, by below turn over to above, above successively turn over to below; When pickling 25-30 days, the ham after pickling is hung.
Described air-dry technique is: employing is blown a cold wind over air-dry, and in air-dry room, temperature is no more than 17 DEG C.
Described zymotechnique is: 20 DEG C under a ventilation condition ± 2 DEG C normal temperature fermentation, and fermentation is not less than 180 days; B, at relative humidity 72%-80%, the fermentation of 13 DEG C of-16 DEG C of constant temperature workshops is no less than 30 days.
Namely rose fragrant ham is obtained as stated above.
Do with this rose fragrant ham moon cake, the steamed stuffed bun that filling makes, do not need to add spices the food of rose ham odor type.
Good effect of the present invention is that the consumption of salt in reduction ham salting is to less than 5%, rose juice is adopted to inject fresh meat of ham layer depth place, rose scent infiltrates in meat, make the fragrance of ham also containing rose while there is traditional ham fragrance, counteract again the salty bitter taste of part that in ham finished product, salinity causes.Develop a kind of ham product of fragrance uniqueness.
Detailed description of the invention
Below provide embodiments of the invention:
1, the manufacture craft of rose juice: clean rose is put into juice extractor, the rose juice of squeezing through juice extractor is put in freezer, and fresh-keeping storage is for subsequent use.Wherein slag separately uses it for anything else.
2, the salt selected meets the regulation of GB5461, must not use non-food raw material and auxiliary material.
3, method for salting:
A, ham are selected and finishing: the ham getting about 10 kilograms carries out mowing, shaping, has the appearance characteristic of ham, guarantees good looking appearance.Being weighed by ham after shaping knocks off in station in order.
B, upper salt: according to ham weight, according to the thickness of ham meat to salt; What meat was thick gives salt according to 5%, thin successively according to 4.5%, 4%, 3.5% or get 3.5-5% interval other numerical value to salt.Every ham is gone up salt by weight, is avoided ham in batch to measure salt together, cause problem of non-uniform after selecting and trimming; Salinity is sprinkling upon surface of ham three times, all crumples at every turn, for subsequent use when surface of ham has moisture to overflow.
C, inject rose juice: this example gets according to 3% of fresh ham weight the rose juice that step 1 obtains; With injection system, the rose juice of the amount of getting is injected within fresh ham sarcocyte, require during injection to select multiple injection point, few with often some amount, inject the requirement of multiple point, require to layout evenly, make each position of whole ham all inject rose juice.
D, pile are pickled: pickled in 8 DEG C of constant temperature workshops by the ham pile through upper salt, rubbing, injection rose juice, interval turning in 10 days once, by below turn over to above, above successively turn over to below; Pickle to reach for 25-30 days and pickle requirement.
E, ham are air-dry: the ham after pickling is transferred to air-dry, hangs air-dry; Adopt 15 DEG C of cold wind air-dry, when ham weight drops to less than 80% of low fresh ham weight, reach air-dry requirement.
F, ham fermenting: the ham after air-dry moves to sweathouse and ferments; The thermal creep stress of this routine sweathouse ferments 35 days at relative humidity 72%-80%, 14-15 DEG C of constant temperature workshop.At the normal temperature bottom fermentation 180 days of 20 DEG C ± 1 DEG C degree; Between yeast phase, the ventilation of sweathouse must be kept, grey rope must not be had to enter.
Fermentation procedure terminates, and namely pickles and becomes rose fragrant ham, can direct marketing, also can be finish-machined to the food selling that ham is raw material.
The ham pickled like this, meat of ham tangent plane is damask, pink or kermesinus, and adipose tissue is glossy in white, faint yellow or pale red.Ham is fine and close solid or slightly soft, has unique rose scent.Open the new technology of ham salting; What change traditional salt cured ham causes salt amount too high, the problem of the partially salty slightly bitter taste of the ham sense of taste; Become the ham kind that a kind of poly-ham is fragrant, rose fragrant is integrated.
Claims (7)
1. a rose fragrant ham salting method, comprises seasoning matter preparation and pickling process, it is characterized in that processing step is as follows:
(1) seasoning matter preparation: by fresh ham weighing scale, with the salt of 3.5-5%, the rose-juice of 2.5-3.5%, be mixed with the seasoning matter of cured ham;
(2) preparing rose juice: the rose of the amount of taking fully is inserted in juice extractor, squeezes rose juice and filtering slag is for subsequent use;
(3) first the fresh ham got ready is divided into 3-4 class according to meat thickness, and measures the weight of every only fresh ham, perform mark; By the salt got ready, by the upper salt 5% that meat is the thickest, the upper salt 4.5% of meat two uniform thickness, the upper salt 4% of meat three uniform thickness, the upper salt 3.5% that meat is the thinnest, salt dosage is all with fresh ham weighing scale;
(4) during upper salt, divide equally and be spread on fresh ham sarcocyte surface for three times, repeatedly rub and occur spilling water, then spread second time time salt, continue to rub to the relatively more water of appearance and overflow, then spread third time salt, then rub to large water gaging and overflow;
(5) by ham meat thickness situation, by the 2.5-3.5% taken amount that rose juice consumption is fresh ham weight, get rose juice ready, as get fresh ham weight 2.5%, 2.6%, 2.8%, 3.0%, 3.1%, 3,2%, 3.3%, 3.4% or 3.5% rose juice in arbitrary ratio data, as the foundation of getting rose juice;
(6) by above-mentioned arbitrary proportion value, rose juice is taken fully, by rose juice injection system according to fresh ham weight, at the surface of ham of upper supersalt, layout uniformly, the rose juice pointwise taken fully is injected into ham sarcocyte inner, the amount that each point control is injected is identical or close;
(7) press the traditional handicraft of cured ham again, pile is pickled, air-dry and fermentation obtains rose fragrant ham.
2. a kind of rose fragrant ham salting method according to claim 1, is characterized in that described pile pickling process is: pile, between the constant temperature of 8-10 DEG C is pickled, often pickles 10 days; Turning once, by below turn over to above, above successively turn over to below; When pickling 25-30 days, the ham after pickling is hung.
3. a kind of rose fragrant ham salting method according to claim 1, is characterized in that air-dry technique is: employing is blown a cold wind over air-dry, and in air-dry room, temperature is no more than 17 DEG C.
4. a kind of rose fragrant ham salting method according to claim 1, is characterized in that zymotechnique is under ventilation condition, temperature 20 DEG C ± 2 DEG C normal temperature fermentation, and fermentation is not less than 180 days.
5. a kind of rose fragrant ham salting method according to claim 1, is characterized in that zymotechnique is at relative humidity 72%-80%, and 13 DEG C of-16 DEG C of constant temperature workshops fermentations are no less than 30 days.
6. a kind of rose fragrant ham salting method according to claim 1, is characterized in that obtaining rose fragrant ham as stated above.
7. a kind of rose fragrant ham salting method according to claim 6, is characterized in that with described rose fragrant ham be the moon cake that filling makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503545.9A CN105105157A (en) | 2015-08-17 | 2015-08-17 | Rose scent ham pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503545.9A CN105105157A (en) | 2015-08-17 | 2015-08-17 | Rose scent ham pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105157A true CN105105157A (en) | 2015-12-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510503545.9A Pending CN105105157A (en) | 2015-08-17 | 2015-08-17 | Rose scent ham pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105157A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235028A (en) * | 2016-08-08 | 2016-12-21 | 江苏三源生物科技有限公司 | A kind of manufacture method of BaMa miniature pig Petaso |
| CN109043353A (en) * | 2018-07-12 | 2018-12-21 | 丽江山沟沟食品有限公司 | A kind of production method of the cured chop of rose scent |
| CN109479947A (en) * | 2018-12-18 | 2019-03-19 | 彭江龙 | A kind of fumigating method of ham |
| CN111296773A (en) * | 2020-04-14 | 2020-06-19 | 云南宣威火腿集团有限责任公司 | Method for pickling low-salt ham at simulated constant temperature |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340300A (en) * | 2000-08-26 | 2002-03-20 | 禄劝彝族苗族自治县科技开发培训中心 | Technique for processing Saba ham |
| CN1406519A (en) * | 2001-08-23 | 2003-04-02 | 丽江玉元食品有限公司 | Production of ham |
| CN103519199A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Rose and ass meat ham sausage |
-
2015
- 2015-08-17 CN CN201510503545.9A patent/CN105105157A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340300A (en) * | 2000-08-26 | 2002-03-20 | 禄劝彝族苗族自治县科技开发培训中心 | Technique for processing Saba ham |
| CN1406519A (en) * | 2001-08-23 | 2003-04-02 | 丽江玉元食品有限公司 | Production of ham |
| CN103519199A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Rose and ass meat ham sausage |
Non-Patent Citations (1)
| Title |
|---|
| 牛国平著: "《风味食品制作大揭秘》", 31 January 2012, 农村读物出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235028A (en) * | 2016-08-08 | 2016-12-21 | 江苏三源生物科技有限公司 | A kind of manufacture method of BaMa miniature pig Petaso |
| CN109043353A (en) * | 2018-07-12 | 2018-12-21 | 丽江山沟沟食品有限公司 | A kind of production method of the cured chop of rose scent |
| CN109479947A (en) * | 2018-12-18 | 2019-03-19 | 彭江龙 | A kind of fumigating method of ham |
| CN111296773A (en) * | 2020-04-14 | 2020-06-19 | 云南宣威火腿集团有限责任公司 | Method for pickling low-salt ham at simulated constant temperature |
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| C06 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
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| RJ01 | Rejection of invention patent application after publication |