CN107125628A - Prevention method for ham pests - Google Patents
Prevention method for ham pests Download PDFInfo
- Publication number
- CN107125628A CN107125628A CN201710371016.7A CN201710371016A CN107125628A CN 107125628 A CN107125628 A CN 107125628A CN 201710371016 A CN201710371016 A CN 201710371016A CN 107125628 A CN107125628 A CN 107125628A
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- China
- Prior art keywords
- ham
- oil film
- bagging
- insect
- prevention method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000002265 prevention Effects 0.000 title claims description 22
- 241000607479 Yersinia pestis Species 0.000 title abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 241000238631 Hexapoda Species 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 9
- 238000004513 sizing Methods 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 17
- 230000006378 damage Effects 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 4
- 239000002917 insecticide Substances 0.000 abstract description 3
- 208000027418 Wounds and injury Diseases 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 208000014674 injury Diseases 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 230000002950 deficient Effects 0.000 abstract 1
- 235000019994 cava Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241000737241 Cocos Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 206010015150 Erythema Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 241001437281 Piophila casei Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000611866 Tyrophagus putrescentiae Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01M—CATCHING, TRAPPING OR SCARING OF ANIMALS; APPARATUS FOR THE DESTRUCTION OF NOXIOUS ANIMALS OR NOXIOUS PLANTS
- A01M29/00—Scaring or repelling devices, e.g. bird-scaring apparatus
- A01M29/30—Scaring or repelling devices, e.g. bird-scaring apparatus preventing or obstructing access or passage, e.g. by means of barriers, spikes, cords, obstacles or sprinkled water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Pest Control & Pesticides (AREA)
- Environmental Sciences (AREA)
- Insects & Arthropods (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Birds (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of pest control, and particularly relates to a method for preventing ham pests; the oil film technology and the bagging technology are adopted; the ham packaging bag combines the oil film and the packaging bag, effectively avoids breeding of pests, isolates the pests from contacting with the ham, improves the safety of the ham, does not use any chemical insecticide in the ham processing, ensures the eating safety of the ham, coats the ham with an injury oil film agent, and packages the ham again to form an independent small fermentation environment, so that the ham is not influenced mutually, is fermented quickly and has good quality, reduces the occurrence of defective products, and improves the economic benefit.
Description
Technical field
The invention belongs to technical field of pest control, more particularly to a kind of prevention method of ham insect.
Background technology
Ham, is the leg (such as bracket, gigot, the leg of pork, chicken leg) for the animal pickled or smoked, is by salt marsh, sootiness, hair
Animal back leg is pickled in ferment and drying process, and general with pig back leg or with pig, the muddy flesh of beef, addition starch is added with food
Agent, " the sandwich ham " being pressed into, also known as " ham ", " orchid is smoked "；With continuing to develop for China's economy, the consumption of people
Ability, consumption idea also change therewith；People are not concerned only with the safety of meat products, while nutrition yet to meat products, strong
More and more higher is required in terms of health, mouthfeel, local flavor, ham is as a kind of normal temperature meat products, and compact structure, mouthfeel is tender and crisp, fragrance is certainly
Right mellowness, it is nutritious, it is loved by people.
The processing of traditional ham needs to select by raw material → fresh leg mowing →, and upper salt pickles → pile is turned over → above hangs wind
A series of machining processes such as dry → fermenting-ripening, the process-cycle is long, and sanitary control is bad and causes and goes out in each process segment
The harm of existing various pests, this brings huge economic loss to processing enterprise and peasant household, and greatly, insect pest is to ham for Pests Damage
Quality cause serious influence, either all cause serious influence from the reputation of outward appearance, local flavor still to ham；Ham
In fermentation stage, some caves that the tyrophagus putrescentiae on surface and red neck coconut palm worm first are gnawed in surface of ham cause many consumers
A kind of feared state of mind will be produced by seeing the ripe principle of ham, dare not be trusted edible；Maximum wherein is influenceed on flavored ham
Insect pest is Piophila casei, under suitable humiture, and ovum of the female fly production in ham gap or cavity hatches into larva and pierce ham quickly
Muscle deep layer takes food, and directly results in that whole ham is putrid and deteriorated, and produces serious stink；The harm of ham insect pest causes ham
Surface it is dirty, that is lost in makeover process is also more, and the harm of ham insect causes the safety consumed to ham of consumer
Property is increasingly severe, and insect pest will prevent 10% ham from consuming, and serious waste and economic loss is caused, in order to reduce damage
Lose, prevented and treated more than processing peasant household or enterprise using chemical method, many illegal enterprises and process peasant household after generation insect by
In not scientific and effective method, directly the chemical agent such as sprayed insecticide in surface of ham, this is necessarily the consumption band of the food
Carry out certain potential safety hazard；In consideration of it, to ham carry out insect pest prevention be necessary, not only can guarantee that ham quality but also
The edible safety of energy consumer, there is presently no effective prevention method, also in the presence of very big blank.
The content of the invention
The present invention is in order to solve the above technical problems, there is provided a kind of prevention method of ham insect.
Realized particular by following technical scheme：
A kind of prevention method of ham insect, is made up of oil film technology and bagging technique two parts.
Described oil film technology, is, in the ham fermenting stage, oil film agent to be uniformly applied into surface of ham.
Described bagging technique, is by whole ham bagging by bagging.
Described oil film agent, is made up of following raw material by weight：Lard stock 20~30, salt 3~7, flour 12
~18.
Preferably, described oil film agent, is made up of following raw material by weight：Lard stock 25, salt 5, flour 15.
Described bagging, is made up of screen cloth, and the sizing grid on screen cloth is 0.08~0.12mm.
The prevention method of described ham insect, first carries out oil film technology, then ham is carried out into bagging technique to ham.
The prevention method of described ham insect, ventilation is suspended on by the ham after oil film and bagging.
In summary, beneficial effects of the present invention are as follows：The present invention combines oil film and bagging, effectively avoids
The growth of insect, the insect of isolation contacts with ham, improves the security of ham, in the processing of ham, without using any
Chemical insecticide, it is ensured that the edible safety of ham, meanwhile, ham is smeared into injury oil film agent, then after bagging so that ham shape
Into an independent small yeasting, do not influenced each other between ham, fermentation is fast and quality is good, reduce the appearance of defect ware, carry
High economic benefit.
Apply oil after film, surface of ham can be caused to be in moisture state, it is to avoid the corruption on surface after traditional ham fermentation
Junket mite and first-class some caves gnawed in surface of ham of red neck coconut palm worm are eaten, finally to cut away these caves to ensure beautiful outline form
The way of sight, causes unnecessary waste, meanwhile, pulp is exposed after cutting, holding time, this hair is greatly reduced
Bright to cause ham good appearance, color is tempting, reduces and wastes, effective to improve the output value 3~5%.
Flour is with the addition of in the formula of oil film agent, during the fermentation, green/ashy green color is grown in surface of ham fermentation
Bacterium colony, pass through the effect of microorganism so that the ham odor of preparation is strong, greatly reduce the content of harmful substance.
Embodiment
The embodiment to the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit still falls within the claims in the present invention claimed
Scope.
Embodiment 1
A kind of prevention method of ham insect, first carries out oil film technology to ham, then ham is carried out into bagging technique, hangs
In ventilation.
Described oil film technology, is, in the ham fermenting stage, oil film agent to be uniformly applied into surface of ham, described oil film
Agent, is made up of following raw material by weight：Lard stock 20kg, salt 3kg, flour 12kg.
Described bagging technique, is that the screen cloth that sizing grid is 0.08mm is fabricated into bagging, by whole ham bagging.
Embodiment 2
A kind of prevention method of ham insect, first carries out oil film technology to ham, then ham is carried out into bagging technique, hangs
In ventilation.
Described oil film technology, is, in the ham fermenting stage, oil film agent to be uniformly applied into surface of ham, described oil film
Agent, is made up of following raw material by weight：Lard stock 30kg, salt 7kg, flour 18kg.
Described bagging technique, is that the screen cloth that sizing grid is 0.12mm is fabricated into bagging, by whole ham bagging.
Embodiment 3
A kind of prevention method of ham insect, first carries out oil film technology to ham, then ham is carried out into bagging technique, hangs
In ventilation.
Described oil film technology, is, in the ham fermenting stage, oil film agent to be uniformly applied into surface of ham, described oil film
Agent, is made up of following raw material by weight：Lard stock 25kg, salt 5kg, flour 15kg.
Described bagging technique, is that the screen cloth that sizing grid is 0.1mm is fabricated into bagging, by whole ham bagging.
Embodiment 4
A kind of prevention method of ham insect, first carries out oil film technology to ham, then ham is carried out into bagging technique, hangs
In ventilation.
Described oil film technology, is, in the ham fermenting stage, oil film agent to be uniformly applied into surface of ham, described oil film
Agent, is made up of following raw material by weight：Lard stock 30kg, salt 7kg, flour 12kg.
Described bagging technique, is that the screen cloth that sizing grid is 0.12mm is fabricated into bagging, by whole ham bagging.
Embodiment 5
A kind of prevention method of ham insect, first carries out oil film technology to ham, then ham is carried out into bagging technique, hangs
In ventilation.
Described oil film technology, is, in the ham fermenting stage, oil film agent to be uniformly applied into surface of ham, described oil film
Agent, is made up of following raw material by weight：Lard stock 20kg, salt 3kg, flour 15kg.
Described bagging technique, is that the screen cloth that sizing grid is 0.08mm is fabricated into bagging, by whole ham bagging.
Experimental example
1st, randomly select 20 experiencers to evaluate the ham of the invention prepared, the ham prepared in the conventional way is
Control, as a result as shown in table 1：
Table 1
Claims (8)
1. a kind of prevention method of ham insect, it is characterised in that be made up of oil film technology and bagging technique two parts.
2. the prevention method of ham insect as claimed in claim 1, it is characterised in that described oil film technology, is in ham
Fermentation stage, surface of ham is uniformly applied to by oil film agent.
3. the prevention method of ham insect as claimed in claim 1, it is characterised in that described bagging technique, is by bagging
By whole ham bagging.
4. the prevention method of ham insect as claimed in claim 2, it is characterised in that described oil film agent, by below by weight
Measure the raw material composition of part meter：Lard stock 20~30, salt 3~7, flour 12~18.
5. the prevention method of ham insect as claimed in claim 4, it is characterised in that described oil film agent, by below by weight
Measure the raw material composition of part meter：Lard stock 25, salt 5, flour 15.
6. the prevention method of ham insect as claimed in claim 3, it is characterised in that described bagging, is made up, net of screen cloth
Sizing grid on cloth is 0.08~0.12mm.
7. the prevention method of ham insect as claimed in claim 1, it is characterised in that oil film technology first is carried out to ham, then
Ham is subjected to bagging technique.
8. the prevention method of ham insect as claimed in claim 1, it is characterised in that by the ham after oil film and bagging
It is suspended on ventilation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710371016.7A CN107125628A (en) | 2017-05-23 | 2017-05-23 | Prevention method for ham pests |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710371016.7A CN107125628A (en) | 2017-05-23 | 2017-05-23 | Prevention method for ham pests |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125628A true CN107125628A (en) | 2017-09-05 |
Family
ID=59732659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710371016.7A Pending CN107125628A (en) | 2017-05-23 | 2017-05-23 | Prevention method for ham pests |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125628A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406519A (en) * | 2001-08-23 | 2003-04-02 | 丽江玉元食品有限公司 | Production of ham |
| CN103843869A (en) * | 2014-03-13 | 2014-06-11 | 浙江大学 | Method for antioxidant preservation of packaged ham |
-
2017
- 2017-05-23 CN CN201710371016.7A patent/CN107125628A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406519A (en) * | 2001-08-23 | 2003-04-02 | 丽江玉元食品有限公司 | Production of ham |
| CN103843869A (en) * | 2014-03-13 | 2014-06-11 | 浙江大学 | Method for antioxidant preservation of packaged ham |
Non-Patent Citations (4)
| Title |
|---|
| 张春晖: "《发酵肉制品加工技术》", 31 December 2013, 中国农业出版社 * |
| 徐志强等: "传统宣威火腿害虫的分布与综合防治", 《肉类研究》 * |
| 知识产权出版社编: "《中华烹饪精华系列 百珍千味》", 31 December 1992, 知识产权出版社 * |
| 黄艾祥等: "云腿加工贮藏过程中主要虫害及其防治", 《保鲜与加工》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170905 |
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| RJ01 | Rejection of invention patent application after publication |