CN106418221A - Fermenting process of fermented ham - Google Patents
Fermenting process of fermented ham Download PDFInfo
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- CN106418221A CN106418221A CN201611207176.XA CN201611207176A CN106418221A CN 106418221 A CN106418221 A CN 106418221A CN 201611207176 A CN201611207176 A CN 201611207176A CN 106418221 A CN106418221 A CN 106418221A
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Abstract
The invention provides a fermenting process of fermented ham, comprising: fermenting pre-preserving leg at low temperature, fermenting at medium temperature, and fermenting at high temperature to obtain a product; in low temperature fermentation, the temperature is 3-5 DEG C, humidity is 40-80%, time is 70-84 d; in medium temperature fermentation, the temperature is 14-20 DEG C, humidity is 60-80%, and time is 150-170 d; in high temperature fermentation, the temperature is 21-25 DEG C, humidity is 55-85%, and time is 45-60 d. Through precisely controlling the temperature, humidity and time for the low temperature fermentation, medium temperature fermentation and high temperature fermentation, water loss rate of the final product is controlled to 30-35%, good preservation is achieved, fat oxidation level in the product may also be effectively controlled, and harmful substances from excessive oxidation are avoided; in addition, the product fermented herein has high contents of amino acids, fatty acids and vitamins and has good flavor.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of fermentation technology of fermentation Petaso.
Background technology
Petaso, cheese and red wine are simultaneously referred to as the big fermented food in the world three, and Chinese tradition Petaso is mostly dry-cured ham, its sodium
Salt amount generally up to 8%～12%, the not only health of harmful consumer, and edible way and consumption figure are also restrained.
Fermenting-ripening is the committed step of dry-cured ham whole process, and its technical parameter is impact dry-cured ham fermentation
Protein, fat oxidation degree, the key factor of amino acid content, water content and flavor substance in maturation process.Prior art
Disclosed dry-cured ham mostly ferments time of six months about, and fermentation period is short, and whole technique setting is unreasonable leads to
Not only salt content is high for final products, quality and weak flavor simultaneously.
Content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of fermentation technology of fermentation Petaso, the present invention
Fermentation Petaso aminoacid that the fermentation technology of the fermentation Petaso providing obtains, fatty acid, vitamin content is high, moisture is low,
Raciness.
The invention provides a kind of fermentation technology of fermentation Petaso, including：
Pickle lower limb in advance and obtain product through low temperature fermentation, mesophilic digestion and hot fermentation；
The temperature of described low temperature fermentation is 3～5 DEG C；Humidity is 40%～80%；Time is 70～84d；
The temperature of described mesophilic digestion is 14～20 DEG C；Humidity is 60%～80%；Time is 150～170d；
The temperature of described hot fermentation is 21～25 DEG C；Humidity is 55%～85%；Time is 45～60d.
Preferably, the temperature of described low temperature fermentation is 3～4 DEG C；Humidity is 45%～75%；Time is 70～80d.
Preferably, the temperature fluctuation cycle of described low temperature fermentation is 130～180min.
Preferably, also include standing, cleaning after described low temperature fermentation, air-dry.
Preferably, the time of described standing is 20～48h；The temperature of described cleaning is 45～50 DEG C；Described cleaning time
Number is 1～3 time.
Preferably, described air-drying is specially：
12～14 DEG C, 95%～99% humidity keeps 24～36h；
14～16 DEG C, 95%～99% humidity keeps 10～12h；
16～18 DEG C, 50%～70% humidity keeps 20～24h；
18～20 DEG C, 60%～75% humidity keeps 36～48h；
20～22 DEG C, 60%～80% humidity keeps 110～120h.
Preferably, described mesophilic digestion includes first stage and second stage；Described first stage temperature is 15～18 DEG C；
Humidity is 55%～85%；Time is 70～80d；Described second stage temperature is 16～20 DEG C；Humidity is 55%～85%；When
Between be 80～90d.
Preferably, the temperature fluctuation cycle of described mesophilic digestion first stage is 2～4h；The temperature fluctuation week of second stage
Phase is 2～4h.
Preferably, also include after the described first stage applying oil；Described oil includes leaf fat；Also wrap after described second stage
Include and apply oil；Described oil includes leaf fat.
Preferably, the temperature fluctuation cycle of described hot fermentation is 2～4h.
Compared with prior art, the invention provides a kind of fermentation Petaso fermentation technology, including：Pickle lower limb in advance through low temperature
Fermentation, mesophilic digestion and hot fermentation obtain product；The temperature of described low temperature fermentation is 3～5 DEG C；Humidity is 40%～80%；
Time is 70～84d；The temperature of described mesophilic digestion is 14～20 DEG C；Humidity is 60%～80%；Time is 150～170d；
The temperature of described hot fermentation is 21～25 DEG C；Humidity is 55%～85%；Time is 45～60d.The present invention is sent out by low temperature
The precise control of ferment, mesophilic digestion and hot fermentation temperature, humidity and time, control final products percentage of water loss be 30～
35%, thus reach good antiseptical effect moreover it is possible in effective control product fat degree of oxidation, prevent over oxidation and
Produce harmful substance；Meanwhile, in the product that present invention fermentation obtains, aminoacid, fatty acid, vitamin content are high, raciness.
Specific embodiment
The invention provides a kind of fermentation technology of fermentation Petaso, including：
Pickle lower limb in advance and obtain product through low temperature fermentation, mesophilic digestion and hot fermentation；
The temperature of described low temperature fermentation is 3～5 DEG C；Humidity is 40%～80%；Time is 70～84d；
The temperature of described mesophilic digestion is 14～20 DEG C；Humidity is 60%～80%；Time is 150～170d；
The temperature of described hot fermentation is 21～25 DEG C；Humidity is 55%～85%；Time is 45～60d.
Of the present invention pre- pickle lower limb preferably through pretreatment, upper salt, pickle, obtain.
Raw material lower limb of the present invention is pig raw material lower limb, and the present invention is to this and unrestricted, the preferably black pig back leg of eyas；More
It is preferably the black pig back leg of Sanmenxia Gorge eyas of 12～13kg.
Preferably repaired after raw material cleaning, raw material finishing requirement is preferably：The skin at the lower limb back side is pruned up to elbow crook, shape
Triangularity, das Beinfleisch face (in addition to lower limb heart) covers one layer of fat deposit.
Preferably carry out pretreatment, described pretreatment is preferably precooling treatment, the temperature of described precooling treatment after the finishing of raw material lower limb
Degree is preferably 2～4 DEG C；The time of described precooling treatment is preferably 12～24h；More preferably 14～22h.
Pre-cooling can make the central temperature of lower limb be 2～4 DEG C；Pre-cooling can ensure that the quality of raw material, can also be former by controlling
The temperature of dipleg come to control pickle when salt seepage velocity, thus affecting the height of salinity.
It is upper salt treatment after pre-cooling；Described step A) upper salt is preferably specially：Salt and second upper salt on first time.
In the present invention, preferably through rolling before described upper salt；I.e.：Rolling for the first time, salt, second rolling on first time
Pressure, second upper salt；
The pressure of described first time rolling is preferably 0.2～0.4Mpa；More preferably 0.25～0.35Mpa；
Product of the present invention not only can squeeze out blood and slime raw material within through rolling, it is to avoid to product quality after fermenting,
Local flavor and the impact of mouthfeel；Myoarchitecture is changed by extruding raw material lower limb simultaneously, be conducive to the cyclic balance of salinity and moisture.
Carry out upper salt for the first time after rolling for the first time；The upper salt amount of upper salt of described first time accounts for the weight hundred of described raw material lower limb
Divide ratio preferably 2%～3%；More preferably 2.5%～3%；Upper salt of described first time is wet salt and the upper salt of dry salt mixing；Described
The weight ratio preferably 50 of salt and water in wet salt: (1～3).
The temperature of upper salt of described first time is preferably 2～5 DEG C；More preferably 2～4 DEG C；Most preferably 2.2～3 DEG C；Described
On first time, the temperature fluctuation cycle of salt is 2～2.4h；On first time, the humidity of salt is preferably 10%～99%；More preferably
20%～85%；Most preferably 30%～85%；The most it is preferably 60%～85%.
4～5d is preferably placed after upper salt of described first time.
The temperature fluctuation cycle of the present invention refer to arrange temperature from low temperature to high temperature again one from high temperature to cold cycle
The secondary time.
After salt on first time, roll for second.The pressure of described second rolling is preferably 0.2～0.4Mpa；More excellent
Elect 0.25～0.35Mpa as.
Carry out second upper salt after rolling for second；The upper salt amount of described second upper salt accounts for the weight hundred of described raw material lower limb
Divide ratio preferably 1.5%～2.5%；More preferably 2%～2.5%；Described second upper salt is wet salt and the upper salt of dry salt mixing；
The weight ratio preferably 50 of salt and water in described wet salt: (1～3).
The temperature of described second upper salt is preferably 2～5 DEG C；More preferably 2～4 DEG C；Most preferably 2.2～3 DEG C；Described
The temperature fluctuation cycle of second upper salt is 2～2.4h；The humidity of second upper salt is preferably 10%～99%；More preferably
20%～85%；Most preferably 30%～85%；The most it is preferably 60%～85%.
4～5d is preferably placed after described second upper salt.
Upper salt percentage of water loss is 3～3.3%.
After upper salt, pickle, obtain pre- pickling lower limb.After preferably specially upper salt terminates, lower limb is removed between upper salt, removes table
The remaining salt in face, hangs lower limb and pickles after rolling；Described extension lower limb is carried out preferably between pickling.
The pressure of described rolling is preferably 0.2～0.4Mpa；More preferably 0.25～0.35Mpa.
Hang lower limb to be preferably specially：Interaction suspension, it is to avoid between product between lean meat face, lean meat face and surface and large area fat
Contact between fat face, between product retain 4～6cm about gap.
In the present invention, the described temperature pickled is preferably 2～4 DEG C；The described humidity pickled is preferably 55%～90%；
More preferably 60%～85%.The described time pickled is preferably 18～20 days.
The described temperature fluctuation cycle pickled is 65～85min；Power of fan between pickling is preferably 6～8kw；More preferably
For 7～8kw；Described rotation speed of fan is 3000～4000 turns；More preferably 3500～4000 turns.
After pickling, measuring percentage of water loss is 5.5%, and total percentage of water loss is 8.8%.
Pickle end, pressing pressure surface with finger does not have moisture to occur, and surface has white crystalline material to separate out.
Upper salt, pickle as core process, reduce water activity and product can be avoided putrid and deteriorated it is ensured that product quality.It
Realized by controlling temperature, humidity, temperature fluctuation cycle and wind-force size.
After product is pickled, preferably fermented in sweathouse.
Pickled lower limb in advance and obtained product through low temperature fermentation, mesophilic digestion and hot fermentation；
The temperature of described low temperature fermentation is 2～5 DEG C；It is preferably 3～4 DEG C；Described humidity is 40%～80%；It is preferably
45%～75%；Described time 70～84d；It is preferably 70～80d；The described temperature fluctuation cycle is preferably 130～180min；More
It is preferably 140～170min；Most preferably 150～160min.
Low temperature fermentation is the process of product moisture and salt balance, can ensure that the uniform of product salinity, and this work-in-process loses
Water rate is 8%～10%, and increasingly lower water activity can ensure that product quality during follow-up hot fermentation.
After low temperature fermentation terminates, preferably stand, clean, air-dry.
In the present invention, the time of described standing is preferably 16～48h；More preferably 24～48h；
The temperature of described cleaning is preferably 45～50 DEG C；The number of times of described cleaning is preferably 1～3 time；More preferably 2～3
Secondary.
Described air-dried temperature is preferably 12～22 DEG C；The air-dried time is preferably 8～10d；Described air-dried humidity is excellent
Elect 60%～95% as.
Described air-drying preferably is specially：
12～14 DEG C, 95%～99% humidity keeps 24～36h；
14～16 DEG C, 95%～99% humidity keeps 10～12h；
16～18 DEG C, 50%～70% humidity keeps 20～24h；
18～20 DEG C, 60%～75% humidity keeps 36～48h；
20～22 DEG C, 60%～80% humidity keeps 110～120h.
More preferably it is specially：
12～14 DEG C, 95%～99% humidity keeps 24～36h；
14～16 DEG C, 95%～99% humidity keeps 10～12h；
16～18 DEG C, 50%～70% humidity keeps 20～24h；
18～20 DEG C, 60%～75% humidity keeps 36～48h；
20～22 DEG C, 65%～80% humidity keeps 20～24h；
20～22 DEG C, 60%～80% humidity keeps 20～24h；
20～22 DEG C, 65%～80% humidity keeps 20～24h；
20～22 DEG C, 60%～80% humidity keeps 20～24h.
The percentage of water loss of air-dried technique is 3%～4%.
Air-dried act as being further dried product, reduces water activity, ascending temperature is so that Petaso gradually adapts to simultaneously
Higher temperature, activates intramuscular protease, Digestive Enzyme, is prepared to enter into local flavor generation phase.The total percentage of water loss of product after this stage
For 20%～25%.
Air-dry after terminating is mesophilic digestion.
The temperature of described mesophilic digestion is 14～20 DEG C；Humidity is 60%～80%；Time is 150～170d.
Described mesophilic digestion preferably includes first stage and second stage；Described first stage temperature is preferably 15～18
℃；More preferably 15～17 DEG C；Described humidity is preferably 55%～85%；More preferably 60%～80%；The described time is preferred
For 70～80d.The temperature fluctuation cycle of described mesophilic digestion first stage is preferably 2～4h；More preferably 3～4h；
Preferably also include after the described first stage repairing.
Described finishing is preferably specially：By the bone equating of prominent flesh noodles, femoral bone can not be repaiied breakage and (can not expose
Internal round bone)；Secondly the show condition of unnecessary biltong, Corii Sus domestica, oxidation is pared off, the use cutter serious to surface yellow exudate
Its surface is cleared up, clears up to exposing lean meat face, finally shaping is carried out to global shape it is ensured that overall appearance is beautiful
See, be in " Folium Salicis Babylonicae " shape substantially.After finishing, each frame top and the bottom Petaso is overturned to hang and (three layers of Petaso and lower three will be gone up
Layer Petaso position is exchanged).
Also include after the described first stage applying oil；Described oil includes leaf fat.Described leaf fat accounts for the quality hundred of always oil
Divide ratio preferably 85%～90%；The black pepper of the described oil total oil mass 10%～15% of inclusion, rice meal, D-araboascorbic acid
One or more of sodium.
In the present invention, applying oil to promote product to keep good color and luster, pin moisture, prevent surface excessively quick-drying
Firmly；Product oxidation deterioration can also be avoided simultaneously.
Described second stage temperature is preferably 16～20 DEG C；More preferably 16～18 DEG C；Humidity is preferably 55%～85%；
More preferably 60%～80%；The described time is preferably 80～90d；More preferably 84～90d；The temperature fluctuation week of second stage
Phase is preferably 2～4h；More preferably 3～4h；
Also include after described second stage applying oil；Described oil includes leaf fat；Described leaf fat accounts for the quality hundred of always oil
Divide ratio preferably 85%～90%；The black pepper of the described oil total oil mass 10%～15% of inclusion, rice meal, D-araboascorbic acid
One or more of sodium.
It is hot fermentation after mesophilic digestion.
The temperature of described hot fermentation is 21～25 DEG C；It is preferably 22～24 DEG C；Humidity is 55%～85%；It is preferably
60%～80%；The described time is 45～60d；It is preferably 50～60d.
The described temperature fluctuation cycle is preferably 2～4h.
Mesophilic digestion and hot fermentation temperature raise further, fermentation acutely, temperature, humidity, the temperature fluctuation cycle and when
Between control finally determine the good local flavor of product and higher quality.
In the present invention, also include after described hot fermentation storing sth. in a cellar；The described temperature stored sth. in a cellar is preferably 15～18 DEG C；Humidity
It is preferably 60～80%.The described time stored sth. in a cellar is preferably no less than 84 days.
Entering the product storing sth. in a cellar is edible it is also possible to continue storage, taste is better.
The invention provides a kind of fermentation technology of fermentation Petaso, including：Pickle in advance lower limb through low temperature fermentation, mesophilic digestion and
Hot fermentation obtains product；The temperature of described low temperature fermentation is 3～5 DEG C；Humidity is 40%～80%；Time is 70～84d；Institute
The temperature stating mesophilic digestion is 14～20 DEG C；Humidity is 60%～80%；Time is 150～170d；The temperature of described hot fermentation
Spend for 21～25 DEG C；Humidity is 55%～85%；Time is 45～60d.The present invention passes through low temperature fermentation, mesophilic digestion and high temperature
The precise control of fermentation temperature, humidity and time, the percentage of water loss controlling final products is 30～35%, thus reaching good preventing
Rotten effect moreover it is possible in effective control product fat degree of oxidation, prevent over oxidation from producing harmful substance；Meanwhile, originally
In the product that invention fermentation obtains, aminoacid, fatty acid vitamin content are high, raciness.
Present invention preferably employs following manner carries out composition detection to the fermentation Petaso preparing：
Method according to following table is detected after carrying out sample treatment.
In order to further illustrate the present invention, the fermentation technology of the fermentation the Petaso with reference to embodiments present invention being provided enters
Row describes in detail.
Embodiment 1
Choose the interval black pig back leg of Sanmenxia Gorge eyas in 12～13kg of 400 specifications, raw material finishing requirement is：The lower limb back side
Skin prune until elbow crook, form triangle, das Beinfleisch face (in addition to lower limb heart) covers one layer of fat deposit.Butcher segmentation workshop
It is transported to Petaso workshop feed(raw material)inlet, raw material lower limb is placed on precooling room, 4 DEG C of room temperature, pre-cooling 12 hours.
The 1# pressure roller of roller press is set to 0.2MPa, and 2#, 3#, 4# platen pressure is set to 0.4MPa, and raw material lower limb leads to one by one
Cross rolling.Rub wet salt with handss at the position in Corii Sus domestica face with the hands it is necessary to rubbing is uniform, wet salt ratio：Every 50kg Sal adds 1.5kg water.
Dry salt on the flesh noodles of front, last layer is spread in front, slightly many on and around prominent " eyebrow bone ", and surrounding tangent plane handss smear one time, really
Guarantor is stained with one layer of salt.Finally on every lower limb salt amount relative raw material weight 2.5%.After once going up salt, whole frame pushes and salts down between salt
System, the temperature fluctuation cycle in room is 2h, and room temperature fluctuation is maintained at 2～5 DEG C, and humidity value fluctuation is maintained at 60～85%,
After placing 4 days between upper salt, whole frame pull-out prepares secondary rolled, secondary upper salt.
Lower limb surface is once gone up salt is remaining to be brushed off, the 1# pressure roller of roller press is set to 0.2MPa, 2#, 3#, 4# pressure roller pressure
Power is set to 0.4MPa, and raw material lower limb passes through rolling one by one.Handss rub wet salt with the hands it is necessary to rubbing is uniform at the position in Corii Sus domestica face, wet salt ratio
Example：Every 50kg salt adds 1.5kg water.Dry salt on the flesh noodles of front, last layer is spread in front, on and around prominent " eyebrow bone " slightly
Many, surrounding tangent plane handss are smeared one time it is ensured that being stained with one layer of salt.Finally on every lower limb salt amount relative raw material weight 1.5%.Secondary
After upper salt, whole frame pushes and pickles between salt, and the temperature fluctuation cycle in room is 2h, and room temperature fluctuation is maintained at 2～5 DEG C, humidity
Value fluctuation is maintained at 60～85%, and after placing 5 days between upper salt, the pull-out of whole frame is prepared to enter into pre- pickling operation.Go up salt knot twice
Shu Hou, after testing, the average percentage of water loss of this operation is 3.3%.
Lower limb is taken off on upper salt frame, removes the salt of surface residual, roller press 1# pressure roller is set to 0.2MPa, 2#, 3#, 4#
Platen pressure is set to 0.4MPa, and rolling hangs on fermenting frame after terminating, and cleans the salt of remained on surface after hanging up properly using cleaning machine
Granule, room temperature fluctuates rest period 65min, and the pre- salting period of this batch of product is 19 days, whole temperature be maintained at 2～4 DEG C,
Humidity is maintained at fluctuation between 60%～85%, and power of fan is 7kw, 3500 turns/min of rotating speed.The average percentage of water loss of this operation is
5.5%, total percentage of water loss is 8.8%.
Product pushes between low temperature fermentation, and the room temperature cycle is 150min, and this batch of product low temperature fermentation time is 77 days, entirely
Cheng Wendu be maintained at 3～5 DEG C, humidity be maintained between 45%～60% fluctuation, at the end of operation, finger presses leg pressing surface does not have tide
Wet sense, surface of ham is micro- hard, and there is white particle in lean meat face, has slight yellow exudate.The average percentage of water loss of this operation is
9.2%, total percentage of water loss is 18.0%.After low temperature fermentation terminates, product is released between low temperature fermentation, passage standing 24h between cleaning,
Then Petaso is pushed into cleaning in cleaning machine, water for cleaning temperature is 45 DEG C, and every frame cleans twice.
After cleaning terminates, product hangs between two hour pushers enter to air-dry in passage between cleaning.Humiture parameter between air-drying
Setting and fluctuation range are as follows：Temperature：12～14 DEG C, humidity more than 95%, continue 12 hours；12～14 DEG C of temperature, humidity
More than 95%, continue 24 hours；14～16 DEG C of temperature, humidity：More than 95%, continue 12 hours；16～18 DEG C of temperature, humidity
50%～70%, continue 24 hours；18～20 DEG C of temperature, humidity 60%～75%, continue 24 hours；18～20 DEG C of temperature, wet
Degree：60%～75%, continue 24 hours；Temperature：20～22 DEG C, humidity：65% to 80%, continue 24 hours；Temperature：20～22
℃；Humidity：60% to 80%；Continue 24 hours；Temperature：20～22 DEG C, humidity：65% to 80%, continue 24 hours；Temperature：
20-22 DEG C, humidity：60% to 80%, continue 24 hours.After air-drying, press pressure lean meat surface with handss, amphidromic wet sense is dried.This work
Sequence percentage of water loss 3.2%, total percentage of water loss is 21.2%.
Air-dry product after terminating and push first stage room between mesophilic digestion, room temperature period of waves is 3h, and this batch produces
Time product mesophilic digestion first stage be 70 days, whole temperature be maintained at 14～16 DEG C, humidity be maintained at 60%～80% ripple
Dynamic, start after the mesophilic digestion first stage terminates branding, repair, put the oil, stock relocation.This stage percentage of water loss is 2.6%, total dehydration
Rate is 23.8%, meets the requirements.Finishing：During finishing, by the bone equating of prominent flesh noodles, femoral bone can not be repaiied breakage (no
The round bone of inside can be exposed)；Secondly the show condition of unnecessary biltong, Corii Sus domestica, oxidation is pared off, to surface serious the making of yellow exudate
With cutter, its surface is cleared up, clear up to exposing lean meat face, finally shaping is carried out to global shape it is ensured that entirety is outer
See attractive in appearance, be in " Folium Salicis Babylonicae " shape substantially.After finishing, by each frame top and the bottom Petaso overturn hang (will go up three layers of Petaso with
Lower three layers of Petaso position are exchanged).Put the oil：To put the oil, (85% Adeps Sus domestica, 15% black pepper, rice meal, D- are different for compound
Sodium ascorbate mixture, in advance prepare mixing) uniform application on flesh noodles, cover whole flesh noodles, every lower limb average out to 120g,
After putting the oil, product hangs back former close positions.Put the oil for the first time, cover surface of ham, about 1cm thickness, with lean meat face after smearing
Color is substantially visible.
First stage terminates rear product and pushes second stage room between mesophilic digestion, and room temperature period of waves is 3h, this
Batch product mesophilic digestion second stage time is 84 days, whole temperature be maintained at 17～18 DEG C, humidity be maintained at 60%～80%
Between fluctuate, terminate rear product and put the oil, push between hot fermentation.Put the oil：To put the oil compound (85% Adeps Sus domestica, 15% black pepper
Powder, rice meal, sodium D-isoascorbate mixture, in advance prepare mixing) uniform application on flesh noodles, cover whole flesh noodles, often
Bar lower limb average out to 150g, after putting the oil, product hangs back former close positions.Put the oil for the second time, cover surface of ham about 1.5cm thickness, apply
It is not generally visible with lean meat face color after smearing.
This stage percentage of water loss is 3.1%, and total percentage of water loss is 26.9%, meets the requirements.
Mesophilic digestion second stage terminates rear product and pushes between hot fermentation, and room temperature period of waves is 2h50min, this
Batch product hot fermentation time is 60 days, whole temperature be maintained at 23～24 DEG C, humidity be maintained at fluctuation between 60%～70%, knot
Store between after bundle, product pushes and stores sth. in a cellar, delivery to be packaged.This stage percentage of water loss is 4.3%, and total percentage of water loss is 31.2%, reaches total
The requirement of percentage of water loss 30～35%, TPT is 360 days.
Through organoleptic examination, ham odor is pure and fresh, has fermentation Petaso peculiar fragrance, free from extraneous odour, meets product sensory requirement.
Product is qualified through exfactory inspection, wherein salinity 4.5g/100g, moisture 49.3%, peroxide value 0.015g/100g,
Coliform does not detect, and meets product execution standard Q/ZDY0001S-2016《Fermentation Petaso》Requirement.
Product carries out fatty acid, vitamin and aminoacid detection, result such as table 1 through Shanghai company limited of spectrum Buddhist nun's test group
Shown in～table 3, wherein, the fermentation Petaso content of fatty acid data that table 1 prepares for the embodiment of the present invention；Table 2 is the present invention
Fermentation Petaso vitamin and content of mineral substances data that embodiment prepares；Table 3 is sending out that the embodiment of the present invention prepares
Ferment Petaso Amino acid and protein content data.
Embodiment 2
Choose the interval black pig back leg of Sanmenxia Gorge eyas in 12～13kg of 200 specifications, raw material finishing requirement is：The lower limb back side
Skin prune until elbow crook, form triangle, das Beinfleisch face (in addition to lower limb heart) covers one layer of fat deposit.Butcher segmentation workshop
It is transported to Petaso workshop feed(raw material)inlet, raw material lower limb is placed on precooling room, 4 DEG C of room temperature, pre-cooling 12 hours.
The 1# pressure roller of roller press is set to 0.2MPa, and 2#, 3#, 4# platen pressure is set to 0.4MPa, and raw material lower limb leads to one by one
Cross rolling.Rub wet salt with handss at the position in Corii Sus domestica face with the hands it is necessary to rubbing is uniform, wet salt ratio：Every 50kg Sal adds 1.5kg water.
Dry salt on the flesh noodles of front, last layer is spread in front, slightly many on and around prominent " eyebrow bone ", and surrounding tangent plane handss smear one time, really
Guarantor is stained with one layer of salt.Finally on every lower limb salt amount relative raw material weight 3%.After once going up salt, whole frame pushes and pickles between salt,
The temperature fluctuation cycle in room is 2h, and room temperature fluctuation is maintained at 4～5 DEG C, and humidity value fluctuation is maintained at 70～85%, upper
After placing 4 days between salt, whole frame pull-out prepares secondary rolled, secondary upper salt.
Lower limb surface is once gone up salt is remaining to be brushed off, the 1# pressure roller of roller press is set to 0.2MPa, 2#, 3#, 4# pressure roller pressure
Power is set to 0.4MPa, and raw material lower limb passes through rolling one by one.Handss rub wet salt with the hands it is necessary to rubbing is uniform at the position in Corii Sus domestica face, wet salt ratio
Example：Every 50kg salt adds 1.5kg water.Dry salt on the flesh noodles of front, last layer is spread in front, on and around prominent " eyebrow bone " slightly
Many, surrounding tangent plane handss are smeared one time it is ensured that being stained with one layer of salt.Finally on every lower limb salt amount relative raw material weight 2.5%.Secondary
After upper salt, whole frame pushes and pickles between salt, and the temperature fluctuation cycle in room is 2h, and room temperature fluctuation is maintained at 3～5 DEG C, humidity
Value fluctuation is maintained at 70-85%, and after placing 5 days between upper salt, the pull-out of whole frame is prepared to enter into pre- pickling operation.Go up salt twice to terminate
Afterwards, after testing, the average percentage of water loss of this operation is 3.3%.
Lower limb is taken off on upper salt frame, removes the salt of surface residual, roller press 1# pressure roller is set to 0.2MPa, 2#, 3#, 4#
Platen pressure is set to 0.4MPa, and rolling hangs on fermenting frame after terminating, and cleans the salt of remained on surface after hanging up properly using cleaning machine
Granule, room temperature 65min period of waves, the pre- salting period of this batch of product is 19 days, and whole temperature is maintained at 3-4 DEG C, humidity
It is maintained at fluctuation between 70%～85%, power of fan is 7kw, 3500 turns/min of rotating speed.The average percentage of water loss of this operation is 5.5%,
Total percentage of water loss is 8.8%.
Product pushes between low temperature fermentation, and room temperature is set as 2-5 DEG C, and humidity set is 45%-75%, room temperature ripple
The dynamic cycle is 150min, and this batch of product low temperature fermentation time is 77 days, whole temperature be maintained at 2～5 DEG C, humidity be maintained at 45%
Fluctuate between～75%, at the end of operation, finger presses leg pressing surface does not have damp, surface of ham is micro- hard, and there is white in lean meat face
Grain, has slight yellow exudate.The average percentage of water loss of this operation is 9.2%, and total percentage of water loss is 18.0%.Low temperature fermentation terminates
Afterwards, product is released between low temperature fermentation, passage standing 24h between cleaning, then Petaso is pushed into cleaning in cleaning machine, cleaning is used
Coolant-temperature gage is 45 DEG C, and every frame cleans twice.
After cleaning terminates, product hangs between two hour pushers enter to air-dry in passage between cleaning.Humiture parameter between air-drying
Setting and fluctuation range are as follows：Temperature：12～14 DEG C, humidity more than 95%, continue 12 hours；12～14 DEG C of temperature, humidity
More than 95%, continue 24 hours；14～16 DEG C of temperature, humidity：More than 95%, continue 12 hours；16～18 DEG C of temperature, humidity
50%～70%, continue 24 hours；18～20 DEG C of temperature, humidity 60%～75%, continue 24 hours；18～20 DEG C of temperature, wet
Degree：60%～75%, continue 24 hours；Temperature：20～22 DEG C, humidity：65% to 80%, continue 24 hours；Temperature：20～22
℃；Humidity：60% to 80%；Continue 24 hours；Temperature：20～22 DEG C, humidity：65% to 80%, continue 24 hours；Temperature：
20-22 DEG C, humidity：60% to 80%, continue 24 hours.After air-drying, press pressure lean meat surface with handss, amphidromic wet sense is dried.This work
Sequence percentage of water loss 3.2%, total percentage of water loss is 21.2%.
Air-dry product after terminating and push first stage room between mesophilic digestion, room temperature period of waves is 3h, and this batch produces
Time product mesophilic digestion first stage be 70 days, whole temperature be maintained at 15～16 DEG C, humidity be maintained at 60%～70% ripple
Dynamic, start after the mesophilic digestion first stage terminates branding, repair, put the oil, stock relocation.This stage percentage of water loss is 2.6%, total dehydration
Rate is 23.8%, meets the requirements.Finishing：During finishing, by the bone equating of prominent flesh noodles, femoral bone can not be repaiied breakage (no
The round bone of inside can be exposed)；Secondly the show condition of unnecessary biltong, Corii Sus domestica, oxidation is pared off, to surface serious the making of yellow exudate
With cutter, its surface is cleared up, clear up to exposing lean meat face, finally shaping is carried out to global shape it is ensured that entirety is outer
See attractive in appearance, be in " Folium Salicis Babylonicae " shape substantially.After finishing, by each frame top and the bottom Petaso overturn hang (will go up three layers of Petaso with
Lower three layers of Petaso position are exchanged).Put the oil：To put the oil, (85% Adeps Sus domestica, 15% black pepper, rice meal, D- are different for compound
Sodium ascorbate mixture, in advance prepare mixing) uniform application on flesh noodles, cover whole flesh noodles, every lower limb average out to 120g,
After putting the oil, product hangs back former close positions.Put the oil for the first time, cover surface of ham, about 1cm thickness, with lean meat face after smearing
Color is substantially visible.
First stage terminates rear product and pushes second stage room between mesophilic digestion, and room temperature period of waves is 3h, this
Batch product mesophilic digestion second stage time is 84 days, whole temperature be maintained at 17～18 DEG C, humidity be maintained at 70%～80%
Between fluctuate, terminate rear product and put the oil, push between hot fermentation.Put the oil：To put the oil compound (85% Adeps Sus domestica, 15% black pepper
Powder, rice meal, sodium D-isoascorbate mixture, in advance prepare mixing) uniform application on flesh noodles, cover whole flesh noodles, often
Bar lower limb average out to 150g, after putting the oil, product hangs back former close positions.Put the oil for the second time, cover surface of ham about 1.5cm thickness, apply
It is not generally visible with lean meat face color after smearing.This stage percentage of water loss is 3.1%, and total percentage of water loss is 26.9%, meets the requirements.
Mesophilic digestion second stage terminates rear product and pushes between hot fermentation, and room temperature period of waves is 2h50min, this
Batch product hot fermentation time is 60 days, whole temperature be maintained at 22-23 DEG C, humidity be maintained at fluctuation between 70%-80%, terminate
Store between product pushes and stores sth. in a cellar afterwards, delivery to be packaged.This stage percentage of water loss is 4.3%, and total percentage of water loss is 31.2%, reaches total mistake
The requirement of water rate 30-35%, TPT is 360 days.
Through organoleptic examination, ham odor is pure and fresh, has fermentation Petaso peculiar fragrance, free from extraneous odour, meets product sensory requirement.
Product is qualified through exfactory inspection, wherein salinity 4.5g/100g, moisture 49.3%, peroxide value 0.015g/100g,
Coliform does not detect, and meets product execution standard Q/ZDY0001S-2016《Fermentation Petaso》Requirement.
Product carries out fatty acid, vitamin and aminoacid detection, result such as table 1 through Shanghai company limited of spectrum Buddhist nun's test group
Shown in～table 3, wherein, the fermentation Petaso content of fatty acid data that table 1 prepares for the embodiment of the present invention；Table 2 is the present invention
Fermentation Petaso vitamin and content of mineral substances data that embodiment prepares；Table 3 is sending out that the embodiment of the present invention prepares
Ferment Petaso Amino acid and protein content data.
The fermentation Petaso content of fatty acid data that table 1 prepares for the embodiment of the present invention
Fermentation Petaso vitamin and content of mineral substances data that table 2 embodiment of the present invention prepares
| Project | Embodiment 1 | Embodiment 2 |
| Lactic acid bacteria, CFU/g | 17000 | 19000 |
| Vitamin B1, mg/100g | 1.20 | 1.31 |
| Vitamin B2, mg/100g | 0.42 | 0.40 |
| Vitamin B3, mg/100g | 5.44 | 5.42 |
| Vitamin B5, mg/100g | 1.13 | 1.15 |
| Vitamin B6, mg/100g | 0.31 | 0.33 |
| Folic Acid (FA), ug/100g | 1.66 | 1.75 |
| Calcium, mg/kg | 814 | 786 |
| Magnesium, mg/kg | 301 | 305 |
| Ferrum, mg/kg | 21.0 | 20.4 |
| Manganese, mg/kg | 2.0 | 1.9 |
| Zinc, mg/kg | 62.2 | 60.8 |
| Copper, mg/kg | 1.4 | 1.6 |
| Selenium, mg/kg | 0.095 | 0.096 |
| Phosphorus, mg/kg | 230 | 225 |
The fermentation Petaso Amino acid and protein content data that table 3 prepares for the embodiment of the present invention
The above is only the preferred embodiment of the present invention it is noted that ordinary skill people for the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of fermentation technology of fermentation Petaso is it is characterised in that include：
Pickle lower limb in advance and obtain product through low temperature fermentation, mesophilic digestion and hot fermentation；
The temperature of described low temperature fermentation is 3～5 DEG C；Humidity is 40%～80%；Time is 70～84d；
The temperature of described mesophilic digestion is 14～20 DEG C；Humidity is 60%～80%；Time is 150～170d；
The temperature of described hot fermentation is 21～25 DEG C；Humidity is 55%～85%；Time is 45～60d.
2. fermentation technology according to claim 1 is it is characterised in that the temperature of described low temperature fermentation is 3～4 DEG C；Humidity
For 45%～75%；Time is 70～80d.
3. fermentation technology according to claim 1 is it is characterised in that the temperature fluctuation cycle of described low temperature fermentation is 130
～180min.
4. fermentation technology according to claim 1 is it is characterised in that also include standing, cleaning, wind after described low temperature fermentation
Dry.
5. fermentation technology according to claim 4 is it is characterised in that the time of described standing is 20～48h；Described cleaning
Temperature be 45～50 DEG C；The number of times of described cleaning is 1～3 time.
6. fermentation technology according to claim 4 is it is characterised in that described air-drying is specially：
12～14 DEG C, 95%～99% humidity keeps 24～36h；
14～16 DEG C, 95%～99% humidity keeps 10～12h；
16～18 DEG C, 50%～70% humidity keeps 20～24h；
18～20 DEG C, 60%～75% humidity keeps 36～48h；
20～22 DEG C, 60%～80% humidity keeps 110～120h.
7. fermentation technology according to claim 1 is it is characterised in that described mesophilic digestion includes first stage and second-order
Section；Described first stage temperature is 15～18 DEG C；Humidity is 55%～85%；Time is 70～80d；Described second stage temperature
For 16～20 DEG C；Humidity is 55%～85%；Time is 80～90d.
8. fermentation technology according to claim 7 is it is characterised in that the temperature fluctuation of described mesophilic digestion first stage is all
Phase is 2～4h；The temperature fluctuation cycle of second stage is 2～4h.
9. production technology according to claim 7 is it is characterised in that also include after the described first stage applying oil；Described
Oil includes leaf fat；Also include after described second stage applying oil；Described oil includes leaf fat.
10. fermentation technology according to claim 1 it is characterised in that described hot fermentation the temperature fluctuation cycle be 2～
4h.
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| CN108685042A (en) * | 2018-05-03 | 2018-10-23 | 四川东方主食产业技术研究院 | A kind of production method of the low nitre sausage of directly putting type fermented low sodium |
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| CN108283272A (en) * | 2017-11-22 | 2018-07-17 | 浙江老汤火腿食品有限公司 | The zymotechnique of Jinhua ham |
| CN108685042A (en) * | 2018-05-03 | 2018-10-23 | 四川东方主食产业技术研究院 | A kind of production method of the low nitre sausage of directly putting type fermented low sodium |
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Application publication date: 20170222 |