CN105982076A - Preparation method of ham - Google Patents
Preparation method of ham Download PDFInfo
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- CN105982076A CN105982076A CN201510070134.5A CN201510070134A CN105982076A CN 105982076 A CN105982076 A CN 105982076A CN 201510070134 A CN201510070134 A CN 201510070134A CN 105982076 A CN105982076 A CN 105982076A
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- leg
- pork
- petaso
- preparation
- pickle
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Abstract
The present invention discloses a preparation method of hams, and relates to the processing method of pickled food. The preparation method comprises the following steps: material selecting, decontaminating, accessory material pickling, pickling, fumigating, washing, air-drying, cellar fermenting, and stockpiling. In the preparation method of the hams, accessory material pickling is increased in the processing processes of the hams, so that the active ingredients in the accessory materials are fully absorbed by the hams, and the color, fragrance and taste of the hams are effectively improved; the hams are subjected to the fumigating, so that the hams have unique dried meat flavor; and the time, humidity and temperature of the pickling and cellar fermenting are controlled, so that the hams are not easy for degeneration and taste change, and easy for preservation.
Description
Technical field
The processing method that the present invention relates to cure foods, particularly relates to the preparation method of a kind of Petaso.
Background technology
Anhui Province Qi Jingxiang is positioned at northeast, Shitai County, and facing each other with Mount Huang in east, north is connected with sacred Buddhist site Jiuhuashan,
In the south with well-known Penglai Cave adjoins mutually.Domestic hills are undulating, different mountain towers, and long-term cloud and mist curls up,
Pleasant Climate.The full township year highest temperature 30 DEG C, 180 days frost-free periods of year, average annual rainfall 1200 1500mm.
Qijing ham is the special product of a kind of great local characteristic of Shitai County, Anhui Province, mainly originates in Qi Jing township, with Jinhua
Petaso matches in excellence or beauty.Its meat exquisiteness is ruddy, cured aromatic strongly fragrant, fertile and oiliness.But, the Petaso that traditional method makes
There is salt high, oxidizable, fragrance is not enough, is difficult to the shortcoming preserved.
Summary of the invention
The technical problem to be solved be to provide for above-mentioned prior art defect a kind of salt low,
The Petaso preparation method the most oxidizable, savory, fine and smooth, taste is unique.
Solve the technical problem that required by the present invention and can be achieved through the following technical solutions:
The preparation method of a kind of Petaso, comprises the following steps:
S1, select materials: Petaso selects pig back leg to be primary raw material；
S2, decontamination: shave step S1 and select fine, soft fur, casting skin and the dirt on the leg of pork；
S3, pickle dispensing: Sal, Pericarpium Zanthoxyli, anise, white sugar and sodium nitrite are put in solvent mixing, system
Become to pickle feed liquid；
S4, pickle: the leg of pork is lain in the back side on salt crystal and upward, flesh noodles is smeared salt repeatedly, then wiping salt
The leg of pork smooth put into cylinder, putting well in layer, after pickling 10-15 days, step S3 is pickled feed liquid
Pour in cylinder, turn over cylinder once, then turn over cylinder after pickling 25-30 days；
S5, fumigation: the leg of pork after pickling is carried out sootiness with leaves；
S6, cleaning: greasy dirt leg of pork lower limb face on good to fumigation and salt grain are carried out；
S7, dry in the sun: the cleaned leg of pork is put into drying room and is dried；
S8, store sth. in a cellar fermentation: after dry in the sun, though leg of pork inner most moisture content leaks, but muscle depths does not also have
There is enough being dried, through storing sth. in a cellar fermentation；
S9, stock: the leg of pork fermented enters freezer and stacks.
Further, described step S3 is pickled dispensing Sal and is accounted for the 10-15% of leg of pork weight, Pericarpium Zanthoxyli
0.02-0.05%, anistree 0.05-0.2%, white sugar 1-2%, salt sodium nitrate 0.05-0.1g/kg.
Further, described step S4 is pickled temperature and is controlled at 25-30 DEG C.
Further, the temperature of described step S5 fumigation controls at 25-35 DEG C.
Further, the time of described step S5 fumigation is 2-4 days.
Further, described step S7 drying room is dried relative humidity and is controlled at 50-60%, and temperature controls
25-30℃。
Further, described step S8 is stored sth. in a cellar fermentation temperature and is controlled at 10-25 DEG C, and relative humidity controls
50-60%.
Further, described step S8 stores sth. in a cellar fermentation time is 3-6 month.
The medicine have the advantages that the preparation method of a kind of Petaso, add in the course of processing of Petaso and pickle
Dispensing so that the effective ingredient in dispensing is fully absorbed by Petaso, is effectively improved the color of Petaso；
Petaso is carried out sootiness so that Petaso has the cured fragrance of uniqueness；Control to pickle and store sth. in a cellar time of fermentation, wet
Degree, temperature, make Petaso be unlikely to deteriorate spoiled and be prone to preserve.
Detailed description of the invention
Embodiment 1: the preparation method of a kind of Petaso
S1, select materials: Petaso selects pig back leg to be primary raw material, selects pig back leg 100kg.
S2, decontamination: shave step S1 and select fine, soft fur, casting skin and the dirt on the leg of pork.
S3, pickle dispensing: Sal, Pericarpium Zanthoxyli, anise, white sugar and sodium nitrite are put in solvent mixing, system
Become to pickle feed liquid, pickle dispensing Sal and account for the 10kg of leg of pork weight, Pericarpium Zanthoxyli 0.02kg, anistree 0.05kg, in vain
Sugar 1kg, salt sodium nitrate 5g.
S4, pickle: the leg of pork is lain in the back side on salt crystal and upward, flesh noodles is smeared salt repeatedly, then wiping salt
The leg of pork smooth put into cylinder, putting well in layer, after pickling 10 days, step S3 is pickled feed liquid and pours into
In cylinder, turn over cylinder once, then turn over cylinder after pickling 25 days.Pickle temperature to control at 25 DEG C.
S5, fumigation: the leg of pork after pickling is carried out sootiness with leaves.The temperature of fumigation controls at 25 DEG C, fumigation
Time be 4 days.
S6, cleaning: greasy dirt leg of pork lower limb face on good to fumigation and salt grain are carried out.
S7, dry in the sun: the cleaned leg of pork is put into drying room and is dried.Drying room is dried relative humidity and is controlled 50%,
Temperature controls at 25 DEG C.
S8, store sth. in a cellar fermentation: after dry in the sun, though leg of pork inner most moisture content leaks, but muscle depths does not also have
There is enough being dried, through storing sth. in a cellar fermentation.Storing sth. in a cellar fermentation temperature and control at 10 DEG C, relative humidity controls 50%,
Storing sth. in a cellar fermentation time is 6 months.
Embodiment 2: the preparation method of a kind of Petaso
S1, select materials: Petaso selects pig back leg to be primary raw material, selects pig back leg 100kg.
S2, decontamination: shave step S1 and select fine, soft fur, casting skin and the dirt on the leg of pork.
S3, pickle dispensing: Sal, Pericarpium Zanthoxyli, anise, white sugar and sodium nitrite are put in solvent mixing, system
Become to pickle feed liquid, pickle dispensing Sal and account for the 15kg of leg of pork weight, Pericarpium Zanthoxyli 0.05kg, anistree 0.2kg, white sugar
2kg, salt sodium nitrate 10g.
S4, pickle: the leg of pork is lain in the back side on salt crystal and upward, flesh noodles is smeared salt repeatedly, then wiping salt
The leg of pork smooth put into cylinder, putting well in layer, after pickling 15 days, step S3 is pickled feed liquid and pours into
In cylinder, turn over cylinder once, then turn over cylinder after pickling 30 days.Pickle temperature to control at 30 DEG C.
S5, fumigation: the leg of pork after pickling is carried out sootiness with leaves.The temperature of fumigation controls at 35 DEG C, fumigation
Time be 4 days.
S6, cleaning: greasy dirt leg of pork lower limb face on good to fumigation and salt grain are carried out.
S7, dry in the sun: the cleaned leg of pork is put into drying room and is dried.Drying room is dried relative humidity and is controlled 60%,
Temperature controls at 30 DEG C.
S8, store sth. in a cellar fermentation: after dry in the sun, though leg of pork inner most moisture content leaks, but muscle depths does not also have
There is enough being dried, through storing sth. in a cellar fermentation.Storing sth. in a cellar fermentation temperature and control at 25 DEG C, relative humidity controls 60%,
Storing sth. in a cellar fermentation time is 3 months.
Embodiment 3: the preparation method of a kind of Petaso
S1, select materials: Petaso selects pig back leg to be primary raw material, selects pig back leg 100kg.
S2, decontamination: shave step S1 and select fine, soft fur, casting skin and the dirt on the leg of pork.
S3, pickle dispensing: Sal, Pericarpium Zanthoxyli, anise, white sugar and sodium nitrite are put in solvent mixing, system
Become to pickle feed liquid, pickle dispensing Sal and account for the 12kg of leg of pork weight, Pericarpium Zanthoxyli 0.04kg, anistree 0.1kg, white sugar
1.5kg, salt sodium nitrate 8g.
S4, pickle: the leg of pork is lain in the back side on salt crystal and upward, flesh noodles is smeared salt repeatedly, then wiping salt
The leg of pork smooth put into cylinder, putting well in layer, after pickling 12 days, step S3 is pickled feed liquid and pours into
In cylinder, turn over cylinder once, then turn over cylinder after pickling 28 days.Pickle temperature to control at 28 DEG C.
S5, fumigation: the leg of pork after pickling is carried out sootiness with leaves.The temperature of fumigation controls at 30 DEG C, fumigation
Time be 3 days.
S6, cleaning: greasy dirt leg of pork lower limb face on good to fumigation and salt grain are carried out.
S7, dry in the sun: the cleaned leg of pork is put into drying room and is dried.Drying room is dried relative humidity and is controlled 55%,
Temperature controls at 28 DEG C.
S8, store sth. in a cellar fermentation: after dry in the sun, though leg of pork inner most moisture content leaks, but muscle depths does not also have
There is enough being dried, through storing sth. in a cellar fermentation.Storing sth. in a cellar fermentation temperature and control at 20 DEG C, relative humidity controls 55%,
Storing sth. in a cellar fermentation time is 4.5 months.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The industry
Skilled person will appreciate that, the present invention is not restricted to the described embodiments, described in above-described embodiment and description
The principle that the present invention is simply described, the present invention also has respectively without departing from the spirit and scope of the present invention
Planting changes and improvements, these changes and improvements both fall within scope of the claimed invention.Application claims is protected
Scope of protecting is defined by appending claims and equivalent thereof.
Claims (8)
1. the preparation method of a Petaso, it is characterised in that comprise the following steps:
S1, select materials: Petaso selects pig back leg to be primary raw material；
S2, decontamination: shave step S1 and select fine, soft fur, casting skin and the dirt on the leg of pork；
S3, pickle dispensing: Sal, Pericarpium Zanthoxyli, anise, white sugar and sodium nitrite are put in solvent mixing, system
Become to pickle feed liquid；
S4, pickle: the leg of pork is lain in the back side on salt crystal and upward, flesh noodles is smeared salt repeatedly, then wiping salt
The leg of pork smooth put into cylinder, putting well in layer, after pickling 10-15 days, step S3 is pickled feed liquid
Pour in cylinder, turn over cylinder once, then turn over cylinder after pickling 25-30 days；
S5, fumigation: the leg of pork after pickling is carried out sootiness with leaves；
S6, cleaning: greasy dirt leg of pork lower limb face on good to fumigation and salt grain are carried out；
S7, dry in the sun: the cleaned leg of pork is put into drying room and is dried；
S8, store sth. in a cellar fermentation: after dry in the sun, though leg of pork inner most moisture content leaks, but muscle depths does not also have
There is enough being dried, through storing sth. in a cellar fermentation；
S9, stock: the leg of pork fermented enters freezer and stacks.
2. according to the preparation method of a kind of Petaso described in claim 1, it is characterised in that: described step S3
Pickle dispensing Sal and account for the 10-15% of leg of pork weight, Pericarpium Zanthoxyli 0.02-0.05%, anistree 0.05-0.2%, white sugar
1-2%, salt sodium nitrate 0.05-0.1g/kg.
3. according to the preparation method of a kind of Petaso described in claim 1, it is characterised in that: described step S4
Pickle temperature to control at 25-30 DEG C.
4. according to the preparation method of a kind of Petaso described in claim 1, it is characterised in that: described step S5
The temperature of fumigation controls at 25-35 DEG C.
5. according to the preparation method of a kind of Petaso described in claim 4, it is characterised in that: described step S5
The time of fumigation is 2-4 days.
6. according to the preparation method of a kind of Petaso described in claim 1, it is characterised in that: described step S7
Drying room is dried relative humidity and is controlled at 50-60%, and temperature controls at 25-30 DEG C.
7. according to the preparation method of a kind of Petaso described in claim 1, it is characterised in that: described step S8
Storing sth. in a cellar fermentation temperature to control at 10-25 DEG C, relative humidity controls at 50-60%.
8. according to the preparation method of a kind of Petaso described in claim 7, it is characterised in that: described step S8
Storing sth. in a cellar fermentation time is 3-6 month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510070134.5A CN105982076A (en) | 2015-02-10 | 2015-02-10 | Preparation method of ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510070134.5A CN105982076A (en) | 2015-02-10 | 2015-02-10 | Preparation method of ham |
Publications (1)
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| CN105982076A true CN105982076A (en) | 2016-10-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510070134.5A Pending CN105982076A (en) | 2015-02-10 | 2015-02-10 | Preparation method of ham |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579001A (en) * | 2016-11-29 | 2017-04-26 | 迪庆香格里拉藏享生物开发有限公司 | Yak ham pickling method |
| CN107509966A (en) * | 2017-09-22 | 2017-12-26 | 江西开元安福火腿有限责任公司 | A kind of spiced Anfu ham low temperature pickling and fermenting method |
| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
-
2015
- 2015-02-10 CN CN201510070134.5A patent/CN105982076A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
Non-Patent Citations (1)
| Title |
|---|
| 马美湖: "《腌腊肉制品加工》", 31 October 2005, 金盾出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579001A (en) * | 2016-11-29 | 2017-04-26 | 迪庆香格里拉藏享生物开发有限公司 | Yak ham pickling method |
| CN107509966A (en) * | 2017-09-22 | 2017-12-26 | 江西开元安福火腿有限责任公司 | A kind of spiced Anfu ham low temperature pickling and fermenting method |
| CN107509966B (en) * | 2017-09-22 | 2020-11-17 | 江西开元安福火腿有限责任公司 | Low-temperature pickling fermentation method for spiced Anfu ham |
| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
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Application publication date: 20161005 |