CN108065257A - The production technology of traditional Jinhua ham - Google Patents
The production technology of traditional Jinhua ham Download PDFInfo
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- CN108065257A CN108065257A CN201711172420.8A CN201711172420A CN108065257A CN 108065257 A CN108065257 A CN 108065257A CN 201711172420 A CN201711172420 A CN 201711172420A CN 108065257 A CN108065257 A CN 108065257A
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- leg
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- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production technologies of traditional Jinhua ham, include pickling successively, wash three production process of solarization and fermentation, present invention preserves the traditional processing technologies of Jinhua ham, ensure that its pure taste.
Description
Technical field
The present invention relates to foods processing techniques, and in particular to the manufacture craft of Jinhua ham.
Background technology
Jinhua ham is also known as one of Huo Rising-moon, Jinhua, Zhejiang local tradition famous product.With handsome shape, bright-coloured meat, solely
Special fragrance pleases the flavor of people, i.e. color, shape, " four is exhausted " and be world-famous for." both ends crow " pig that Jinhua produces, back leg
Loose, meat tenderness by upper salt, shaping, turns over leg, washes programs, the several months such as solarizations, air-dried and be into.Fragrance is strong.Convenient for storing and taking
Band has enjoyed a good market both at home and abroad.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of production technology of traditional Jinhua ham, ensure that its is traditional
Flavor.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：The production technology of traditional Jinhua ham, successively
Including pickling, washing three production process of solarization and fermentation,
It is marinated to include the following steps,
Salt on first time lies in light leg on rack, squeeze out blood vessel in crimson blood, the salting on leg face, leg skin not on
Salt, 20 grams of salt of per kilogram leg need timely heap stake after upper salt, and smooth successively to be stacked on leg bed, leg bed bottom place mat bamboo mat is inner
Outer two rows, every layer, with bamboo cane four, is placed on every layer of leg face, as containing, stacked in multi-layers, 12~14 layers of stack height；
Second upper salt, on first time salt the next day carry out, 40~50 grams of salt of per kilogram leg；
Salt in third time, salt carried out salt in third time after three days on second, 15 grams of salt of per kilogram leg；
4th upper salt every five the 4th salt in the sky after the upper salt of third time, and whips to erase the salt that leg skin glues, per kilogram
Leg salt is at 5 grams；
Five, the six times with salt, four upper salt are omitted before inspection position, the 5th time with salt at the 4th time with the 6th day after salt
It carries out, is carried out within the 6th day after the 5th salt with salt for the 6th time, and salt is added at the position of salt omission on first four times, uses salt every time
Control is in 5 grams of per kilogram leg；
Solarization is washed to include the following steps,
Leg is washed for the first time, and first leg is immersed in first clear water reserviors, the dirt on leg and remaining salt are cleaned；
Leg is soaked, leg is placed in another clear water reserviors and is impregnated；
Leg is washed for the second time, leg is placed in service sink, and each position washes；
Leg is shone, rope made of hemp both ends are each to be beaten slip-knot and respectively fasten a leg, and restocking is taken and dried under sunlight；
It impresses, dips in ink paste capping leg print, and naturally dry；
Zymotechnique is：Ham is hung over above the leg support beam of fermentation storehouse, and greatly, shank point is hung, when hanging leg up and down, left and right
It is front and rear to keep at a distance, in favor of air circulation.
Preferably, the fresh leg for more than 8kg is, it is necessary to carry out the 7th time, the 8th benefit salt, upper salt amount is per kilogram every time
Fresh 5 grams of leg.
Preferably, during ham salting, if temperature, more than 15 DEG C, daytime, which closes window, prevents high temperature from getting in, night
In open window cooling.
Preferably, when soaking leg, flesh noodles should be downward, and leg is less than 10 centimetres of the water surface, and leaching in afternoon leg is washed the next morning for the second time
Leg.
Preferably, the drying of ham fermenting storehouse flooring, room ventilation, and requirement has screen window and glass.
Present invention preserves the traditional processing technologies of Jinhua ham, ensure that its pure taste.
Specific embodiment
The production technology of traditional Jinhua ham includes pickling successively, washes three production process of solarization and fermentation,
Wherein, pickle and include the following steps,
Salt on first time lies in light leg on rack, squeeze out blood vessel in crimson blood, the salting on leg face, leg skin not on
Salt, 20 grams of salt of per kilogram leg need timely heap stake after upper salt, and smooth successively to be stacked on leg bed, leg bed bottom place mat bamboo mat is inner
Outer two rows, every layer, with bamboo cane four, is placed on every layer of leg face, as containing, stacked in multi-layers, 12~14 layers of stack height；
Second upper salt, on first time salt the next day carry out, 40~50 grams of salt of per kilogram leg；
Salt in third time, salt carried out salt in third time after three days on second, 15 grams of salt of per kilogram leg；
4th upper salt every five the 4th salt in the sky after the upper salt of third time, and whips to erase the salt that leg skin glues, per kilogram
Leg salt is at 5 grams；
Five, the six times with salt, four upper salt are omitted before inspection position, the 5th time with salt at the 4th time with the 6th day after salt
It carries out, is carried out within the 6th day after the 5th salt with salt for the 6th time, and salt is added at the position of salt omission on first four times, uses salt every time
Control is in 5 grams of per kilogram leg；
Fresh leg for more than 8kg is, it is necessary to carry out the 7th time, the 8th benefit salt, upper salt amount is the fresh leg 5 of per kilogram every time
Gram.During ham salting, if temperature, more than 15 DEG C, daytime, which closes window, prevents high temperature from getting in, window drop is opened at night
Temperature.
Solarization is washed to include the following steps,
Leg is washed for the first time, and first leg is immersed in first clear water reserviors, the dirt on leg and remaining salt are cleaned；
Leg to be soaked, leg is placed in another clear water reserviors and is impregnated, when soaking leg, flesh noodles should be downward, and leg is less than 10 centimetres of the water surface, under
Noon soaks leg, washes leg for the second time the next morning；
Leg is washed for the second time, leg is placed in service sink, and each position washes；
Leg is shone, rope made of hemp both ends are each to be beaten slip-knot and respectively fasten a leg, and restocking is taken and dried under sunlight；
It impresses, dips in ink paste capping leg print, and naturally dry；
Zymotechnique is：Ham is hung over above the leg support beam of fermentation storehouse, and greatly, shank point is hung, when hanging leg up and down, left and right
Front and rear to keep at a distance, in favor of air circulation, ham fermenting storehouse flooring is dry, room ventilation, and requirement has screen window and glass.
Claims (5)
1. the production technology of traditional Jinhua ham includes pickling successively, washes three production process of solarization and fermentation,
It is characterized in that,
It is marinated to include the following steps,
Salt on first time lies in light leg on rack, the crimson blood in extrusion blood vessel, the salting on leg face, the not upper salt of leg skin, often
Kilogram 20 grams of salt of leg needs timely heap stake after upper salt, smooth successively to be stacked on leg bed, leg bed bottom place mat bamboo mat, and inside and outside two
Row, every layer, with bamboo cane four, is placed on every layer of leg face, as containing, stacked in multi-layers, 12~14 layers of stack height；
Second upper salt, on first time salt the next day carry out, 40~50 grams of salt of per kilogram leg；
Salt in third time, salt carried out salt in third time after three days on second, 15 grams of salt of per kilogram leg；
4th upper salt every five the 4th salt in the sky after the upper salt of third time, and whips to erase the salt that leg skin glues, per kilogram leg use
Salt is at 5 grams；
Five, the six times with salt, four upper salt are omitted before inspection position, the 5th time with salt the 4th time with the 6th day after salt into
Row, is carried out for the 6th time for the 6th day after the 5th salt with salt, and salt is added at the position of salt omission on first four times, every time with salt control
System is in 5 grams of per kilogram leg；
Solarization is washed to include the following steps,
Leg is washed for the first time, and first leg is immersed in first clear water reserviors, the dirt on leg and remaining salt are cleaned；
Leg is soaked, leg is placed in another clear water reserviors and is impregnated；
Leg is washed for the second time, leg is placed in service sink, and each position washes；
Leg is shone, rope made of hemp both ends are each to be beaten slip-knot and respectively fasten a leg, and restocking is taken and dried under sunlight；
It impresses, dips in ink paste capping leg print, and naturally dry；
Zymotechnique is：Ham is hung over above the leg support beam of fermentation storehouse, and greatly, shank point is hung, when hanging leg up and down, left-right and front-back
It keeps at a distance, in favor of air circulation.
2. the production technology of tradition Jinhua ham according to claim 1, which is characterized in that for the fresh leg of more than 8kg,
It needs to carry out the 7th time, the 8th benefit salt, upper salt amount is 5 grams of the fresh leg of per kilogram every time.
3. the production technology of tradition Jinhua ham according to claim 1, which is characterized in that during ham salting, if
For temperature more than 15 DEG C, daytime, which closes window, prevents high temperature from getting in, and opens window cooling at night.
4. the production technology of tradition Jinhua ham according to claim 1, which is characterized in that during leaching leg, flesh noodles should be downward,
Leg is less than 10 centimetres of the water surface, and leaching in afternoon leg washes leg the next morning for the second time.
5. the production technology of tradition Jinhua ham according to claim 1, which is characterized in that ham fermenting storehouse flooring is done
Dry, room ventilation, and requirement has screen window and glass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711172420.8A CN108065257A (en) | 2017-11-22 | 2017-11-22 | The production technology of traditional Jinhua ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711172420.8A CN108065257A (en) | 2017-11-22 | 2017-11-22 | The production technology of traditional Jinhua ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065257A true CN108065257A (en) | 2018-05-25 |
Family
ID=62157294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711172420.8A Withdrawn CN108065257A (en) | 2017-11-22 | 2017-11-22 | The production technology of traditional Jinhua ham |
Country Status (1)
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| CN (1) | CN108065257A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261911A (en) * | 2016-08-11 | 2017-01-04 | 贵州杨老奶食品有限公司 | A kind of Petaso production method |
-
2017
- 2017-11-22 CN CN201711172420.8A patent/CN108065257A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261911A (en) * | 2016-08-11 | 2017-01-04 | 贵州杨老奶食品有限公司 | A kind of Petaso production method |
Non-Patent Citations (2)
| Title |
|---|
| 石永福等: "《肉制品配方1800例》", 30 April 1999, 中国轻工业出版社 * |
| 蔡正时等: "《农家腌腊熏食品技术》", 30 September 2006, 江西科学技术出版社 * |
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Application publication date: 20180525 |