CN110810739A - Pickling process of low-salt antiseptic ham - Google Patents
Pickling process of low-salt antiseptic ham Download PDFInfo
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- CN110810739A CN110810739A CN201910863458.2A CN201910863458A CN110810739A CN 110810739 A CN110810739 A CN 110810739A CN 201910863458 A CN201910863458 A CN 201910863458A CN 110810739 A CN110810739 A CN 110810739A
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- 238000000034 method Methods 0.000 title claims abstract description 46
- 230000008569 process Effects 0.000 title claims abstract description 30
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- 238000009938 salting Methods 0.000 claims abstract description 72
- 239000000463 material Substances 0.000 claims abstract description 39
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- 235000015277 pork Nutrition 0.000 claims abstract description 22
- 239000008280 blood Substances 0.000 claims abstract description 16
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- 238000007599 discharging Methods 0.000 claims abstract description 5
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- 239000010803 wood ash Substances 0.000 claims description 16
- 238000004898 kneading Methods 0.000 claims description 14
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- 235000013372 meat Nutrition 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
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- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 239000001511 capsicum annuum Substances 0.000 claims description 7
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 6
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 6
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 241000018646 Pinus brutia Species 0.000 claims description 6
- 239000001138 artemisia absinthium Substances 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
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- 240000000249 Morus alba Species 0.000 claims description 5
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- 241000949456 Zanthoxylum Species 0.000 claims description 5
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 241000255925 Diptera Species 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
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- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- QLOKJRIVRGCVIM-UHFFFAOYSA-N 1-[(4-methylsulfanylphenyl)methyl]piperazine Chemical compound C1=CC(SC)=CC=C1CN1CCNCC1 QLOKJRIVRGCVIM-UHFFFAOYSA-N 0.000 description 1
- 235000010585 Ammi visnaga Nutrition 0.000 description 1
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- 244000144730 Amygdalus persica Species 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A01M29/12—Scaring or repelling devices, e.g. bird-scaring apparatus using odoriferous substances, e.g. aromas, pheromones or chemical agents
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- 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
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Abstract
The invention provides a pickling process of low-salt antiseptic ham, which comprises the steps of selecting materials, salting, putting into a cylinder, hanging in the air, stacking and covering, and compared with the traditional process, the pickling materials used in the salting step are prepared from the following components in parts by weight of 100: 10-2: 3-1, in the hanging step, the ham is wrapped by a dry cloth bag after being soaked by pepper water, and the emphasis is placed on discharging blood water and salting uniformly in the fresh pork legs. The ham prepared by the low-salt ham processing method disclosed by the invention is obviously lower in salt content of the lean meat than the ham prepared by the traditional process under the condition of ensuring no putrefaction and deterioration.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a ham pickling process with low sodium content, corrosion resistance and mosquito damage prevention.
Background
Ham is popular with people because of its bright appearance, unique flavor, convenient storage, and some effects of stimulating appetite and bleeding. Ham is made up of ham through salting ham, fermenting in jar, drying in air and drying in air. In the traditional pickling process, the common salt accounts for 8-10% of the weight of the ham raw material, the ham production period is long, the salt is mainly used for dewatering and corrosion prevention, and nitrate with better corrosion prevention effect is added into the salt in the traditional process for achieving the purpose. People pay more and more attention to diet health, and the high-sodium ham product obviously does not meet the requirements of people on health food. In order to reduce the amount of salt, patent document CN103798811A discloses that fermented ham is placed in firewood ash for continuous fermentation, and the firewood ash after high-temperature combustion has the effects of sterilization and bacteriostasis, so that the method can reduce the content of salt and nitrate in the ham. Patent document CN103750348B discloses a method for processing low-salt ham, which comprises the following steps: a. freezing: freezing fresh pig legs at-32 to-28 ℃; b. unfreezing: unfreezing at normal temperature; c. pickling: pickling ham according to the amount of adding 65-75 g of salt into 1 kg of fresh pork leg, standing for 30-40 days, and soaking in 1 wt% of saline water for 24-96 hours; d. Desalting: washing the pickled ham with water; e. hanging and drying: directly hanging and drying in the sun until the ham surface is dry; f. fermentation: fermenting for not less than 5 months in a sealed environment at the temperature of 20-26 ℃ and the humidity of 40-60 percent RH. The salt consumption can be controlled to be 6-8% of the raw materials when salting and pickling. The salt content in the ham is reduced by the processes of freezing, pickling, desalting, hanging and drying and fermenting.
Disclosure of Invention
The invention provides a ham pickling method, and the ham prepared by the method has low salt content and better flavor and mouthfeel.
A pickling process of low-salt preserved ham comprises the following steps:
a. selecting materials: selecting fresh pig legs, removing the side skin, leveling the protruded bone, and squeezing blood from the pig feet to the upper part of the ham along the tendons; the ham can not discharge the blood completely, the taste of the finished ham product is influenced, and if the ham has the blood, the ham is easy to decay and deteriorate in the pickling process, so the blood in the ham is discharged as much as possible, the trimmed ham is beaten completely by using a wood tool to loosen ham meat, then the blood is squeezed out from the position close to the pig feet to the upper part of the ham along the veins, and the blood discharging effect is better.
b. Salting: the treated ham is smeared and kneaded by using a pickling material, the using amount of the pickling material is 4-6% of the weight of the fresh pork leg, and the pickling material is prepared from salt, perilla juice and paprika powder according to the weight ratio of 100: 10-2: 3-1, the perilla juice is prepared by squeezing fresh perilla stem and leaf and removing residues; preferably, salt is added for 3-7 times, the kneading direction is selected from the position close to the pig feet to the upper part of the ham gradually, the outer surface of the ham is kneaded from the leg bone to the outer skin, namely the surface wrapped by the pig skin, then the inner surface of the ham is kneaded, namely the exposed surface of the fresh meat, and the part connected with the bone is intensively kneaded, so that more pickling materials are put in the part and the part is vigorously kneaded for several times, and the salt adding is facilitated, and the residual blood water in the ham is uniformly discharged. The more preferred composition of the marinade is: the weight ratio of the table salt, the perilla juice and the paprika powder is 100: 5-2: 2-1. Salting is preferably carried out for 4 times, the amount of salting materials used for salting for the first time is 1-2% of the weight of the fresh pig legs, and the pig legs are stacked for two days after being kneaded by salting; salting the fresh pork legs for the second time, wherein the amount of the salting material is 1-2% of the weight of the fresh pork legs, and stacking the pork legs after salting and kneading for two days; salting the fresh pork legs for the third time, wherein the amount of the salting material used for salting is 0.5-1.5% of the weight of the fresh pork legs, and stacking the pork legs after salting and kneading for two days; the amount of the salting material used for salting for the fourth time is 0.5-1.0% of the weight of the fresh pig legs, and the pig legs are stacked after being kneaded by salting.
c. Entering a cylinder: stacking the salted ham in a wooden jar in a layered manner, placing the wooden jar in a stacking chamber at the temperature of 5-10 ℃ for 25-35 days, turning the ham at least twice, and pouring out blood in the wooden jar during turning;
d. airing and hanging: taking out ham from the wooden jar, washing with clear water, hanging in outdoor ventilation place, insolating for 2-3 days, covering with cloth bag soaked with fructus Zanthoxyli water, drying for 1-2 months, and ventilating to avoid direct sunlight. The manufacturing method of the cloth bag dried after the pepper is soaked in water comprises the following steps: boiling fructus Zanthoxyli in water, filtering to remove fructus Zanthoxyli, soaking the air-permeable cloth bag in fructus Zanthoxyli water for at least 2 hr, taking out, hanging, and air drying. The cloth bag soaked with the pepper water has the functions of corrosion prevention and insect prevention, the cloth bag is breathable, the cloth bag is preferably selected to be cloth with moderate weaving density and good ventilation, and can prevent insects and flies from entering, the ham is wrapped by the cloth bag and then hung in the air, the ham is not easy to rot due to fire legs in the hanging process, the surface of the ham is prevented from being bitten by the insects and the flies and from spawning, and the cloth bag has the function of dust prevention.
e. Stacking: and covering the dried ham for more than half a year by using plant ash. The plant ash is composed of pine wood ash, pear wood ash, mulberry wood ash and wormwood ash according to the weight ratio of 60-98:0-40:0-20: 2-10.
The invention has the beneficial effects that:
1. the ham pickling method focuses on discharging blood in ham raw materials, and the material selecting step and the salting step respectively adopt a method of beating the dried meat floss, extruding along the veins and kneading, so that most of the blood in the ham can be discharged, and the ham is not easy to rot and deteriorate in the subsequent pickling process.
2. The salt is added into ham usually by using salt or a combination of the salt and nitrate, the salt is used in the ham pickling process and is 8-10% of the weight of the fresh pork leg generally, the salt, the perilla juice and the pepper powder are combined, the perilla juice and the pepper powder are used in the ham pickling process, but under the combined action of the salt, the salt is reduced to 4-6% of the weight of the fresh pork leg, the ham is still prevented from being rotted, and the salt content of the prepared ham product in the lean meat is 7.0-7.6%, which is obviously lower than that of the ham in the lean meat prepared by using the traditional method. The pepper and the perilla have the functions of sterilization and bacteriostasis, and the combined use of the three shows better sterilization, bacteriostasis and anticorrosion effects.
3. The salt adding method and the kneading direction of the invention ensure that the ham is evenly added with salt and has less salt consumption, and the step of stacking salt on the ham is omitted by kneading the ham for multiple times.
4. In the prior art, a ham hanging workshop can select a closed space, so that the temperature and the humidity are convenient to control, but the closed space is not beneficial to ventilation, and the closed hanging workshop is high in manufacturing cost. However, when ham is fermented in a naturally ventilated open-type hanging workshop, the ham may be damaged by insects and flies. The cloth bag soaked with pricklyash peel water does not interfere ventilation, pricklyash peel contains bactericidal and anthelmintic components, and the air-permeable cloth bag soaked with pricklyash peel has effects of preventing ham deterioration and preventing insect and fly damage.
Detailed Description
The present invention is further illustrated by the following examples.
Example one
The ham pickling method comprises the following specific steps:
a. selecting materials: selecting 6-8 jin of fresh pig legs, cutting off overlong skin at the edge part, leveling out the protruded stabs, weighing the treated fresh pig legs, taking the weighed fresh pig legs as a consideration standard of the using amount of salt pickling materials, using a wooden stick to comprehensively beat the trimmed ham to loosen ham meat, and then extruding blood from the positions close to the pig feet to the upper parts of the ham along the veins.
b. Salting: smearing and kneading the mixture by using a pickling material, wherein the pickling material comprises the following components in parts by weight: 5:1, the perilla juice is prepared by squeezing fresh perilla stem and leaf and removing residues. Salting is carried out for 4 times, the amount of salting materials used for salting for the first time is 2% of the weight of fresh pig legs, the kneading direction is selected from the position close to the pig feet to the upper part of the ham, from the leg bones to the outer skin, the ham is firstly kneaded, namely one surface wrapped by the pig skin is kneaded, then the inner surface of the ham is kneaded, namely the exposed surface of the fresh meat, the positions connected with the bones are more salted and vigorously kneaded for a plurality of times, and the ham is stacked for two days after salting and kneading; the amount of the pickling materials used for salting for the second time is 2 percent of the weight of the fresh pig legs, the salting method is the same as that for salting for the first time, and the pig legs are stacked for two days after being kneaded by salting; salting the fresh pork leg with the amount of the salting material being 1% of the weight of the fresh pork leg for the third time, wherein the salting method is the same as that for the first time, and the pork leg is stacked for two days after being kneaded with salting; the amount of the pickling materials used for salting for the fourth time is 0.5 percent of the weight of the fresh pig legs, the salting method is the same as that of salting for the first time, and the pig legs are stacked after being kneaded by salting.
c. Entering a cylinder: stacking the salted ham in a wooden jar in a layered manner, placing the wooden jar in a stacking chamber at the temperature of 5-10 ℃ for 30 days, turning over once every 10 days, and pouring out blood in the wooden jar when turning over;
d. airing and hanging: placing fructus Zanthoxyli in water, boiling, cooling, filtering to remove fructus Zanthoxyli, selecting cloth with good air permeability to make cloth bag capable of wrapping ham, placing the cloth bag in fructus Zanthoxyli water, soaking for 3 hr, taking out, wringing, and air drying. Taking out the ham from the wooden jar, washing with clear water, hanging in an outdoor ventilation place, insolating for 3 days, covering with a cloth bag soaked in pricklyash peel water, drying for 45 days, and ventilating in a drying and hanging workshop to avoid direct sunlight.
e. Stacking: the dried ham is directly placed in plant ash without removing a cloth bag for half a year. The plant ash is composed of pine wood ash, pear wood ash, mulberry wood ash and wormwood ash in a weight ratio of 70:15:10: 5.
f. And (4) checking: taking out the ham from the cloth bag, and inspecting, smelling and cutting to determine the quality of the ham and determine whether the ham is rotten or not. Observing the color, judging whether the ham is damaged by worms or not, sensing the hardness of the meat by touching and pressing the surface of the ham with mould, inserting the toothpick into the ham, taking out the ham, and smelling the taste of the ham. The high-quality ham has the advantages of glossy whole, green mildew layer on the surface, dark red or peach red muscle, white fat, light yellow or light red. The meat is firm and compact, has elasticity, and can recover immediately after finger pressing and is basically free from marks. The high-quality ham has meat flavor. The ham with yellow mould layer on the surface, loose meat quality and sour smell is putrefactive. Sampling and checking the salt content in the ham lean meat, crushing the sample, dissolving the crushed sample in water, filtering out solid impurities, and determining the content of sodium chloride in the sample by adopting a silver nitrate solution and potassium chromate solution indirect titration method, which is specifically referred to GB/T5009.42.
Example two
The other steps are the same as the first embodiment, and the difference with the first embodiment is as follows:
b. salting: the pickling materials comprise salt, perilla juice and paprika powder according to the weight ratio of 100: 10: 2. Salting for 5 times, wherein the amount of salting material used for salting for the first time is 2% of the weight of the fresh pig legs, and the amount of salting material used for salting for the second time is 1.5% of the weight of the fresh pig legs, and stacking for two days after kneading; the amount of the pickling materials used for salting for the third time is 1 percent of the weight of the fresh pork legs, and the salting method is the same as that for salting for the first time; adding salt for the fourth time, wherein the amount of the salting material is 0.5% of the weight of the fresh pig legs, kneading and stacking for one day, adding salt for the fifth time, wherein the amount of the salting material is 0.5% of the weight of the fresh pig legs, kneading and stacking.
EXAMPLE III
The other steps are the same as the first embodiment, and the difference with the first embodiment is as follows:
b. salting: the pickling materials comprise salt, perilla juice and paprika powder according to the weight ratio of 100: 4: 1.
e. Stacking: the plant ash is composed of pine wood ash and wormwood ash in a weight ratio of 98: 2.
Example four
The other steps are the same as the first embodiment, and the difference with the first embodiment is as follows:
b. salting: the pickling materials comprise salt, perilla juice and paprika powder according to the weight ratio of 100: 3: 3, and (3).
e. Stacking: the plant ash is composed of pine wood ash, pear wood ash, mulberry wood ash and wormwood ash in a weight ratio of 60:20:15: 5.
EXAMPLE five
The ham pickling method by using the traditional process comprises the following specific steps:
a. selecting materials: selecting 6-8 jin of fresh pig legs, cutting off overlong skin at the edge part, and leveling out the protruded stabbing bone.
b. Salting: the treated ham was weighed, salt was grabbed with the hand and kneaded on the ham, the edges and bones were cut off and the place where the ham was joined to the meat was repeatedly rubbed several times with increasing amount of salt until the meat was slowly softened. Adding salt for 4 times, stacking for two days after each time of adding salt, spreading a layer of salt on the surface of the ham after the last time of stacking, and stacking for one day.
c. Entering a cylinder: stacking the salted ham in a wooden jar in a layered manner, placing the wooden jar in a stacking chamber at the temperature of 5-10 ℃ for 30 days, turning over once every 10 days, and pouring out blood in the wooden jar when turning over;
d. airing and hanging: and (5) putting the ham out of the jar in an airing and hanging workshop, airing and hanging the ham on a rack, and airing for 2 months.
e. Stacking: the aired ham is wrapped by a cloth bag and placed in plant ash for stacking and covering for half a year, wherein the plant ash is composed of pine wood ash, pear wood ash, mulberry wood ash and wormwood ash in a weight ratio of 70:15:10: 5.
f. And (4) checking: in the same manner as in the first embodiment
The test results are as follows:
TABLE 1 statistics of ham spoilage
| Item | Example one | Example two | EXAMPLE III | Example four | EXAMPLE five |
| Number of pickled products | 103 | 104 | 103 | 105 | 80 |
| Number of metamorphism | 0 | 0 | 1 | 1 | 1 |
| Number of worms eaten | 0 | 0 | 0 | 0 | 5 |
TABLE 2 detection of salt content in lean ham
The low-salt antiseptic ham pickling method can effectively prevent the ham from going bad in the long-time pickling process. When the fly-killing clothes are hung in an open type hanging workshop, the damage of insects and flies can be effectively prevented. The ham product prepared by the method of the invention has obviously reduced salt content and meets the requirements of people on food health.
While the present invention has been described in detail with reference to the specific embodiments thereof, it will be apparent to one skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope thereof.
Claims (7)
1. The pickling process of the low-salt preserved ham is characterized by comprising the following steps of:
a. selecting materials: selecting fresh pig legs, removing the side skin, leveling the protruded bone, weighing, extruding from the position close to the pig feet to the upper part of the ham along the veins, and discharging blood;
b. salting: the treated ham is smeared and kneaded by using a pickling material, the using amount of the pickling material is 4-6% of the weight of the fresh pork leg, and the pickling material is prepared from salt, perilla juice and paprika powder according to the weight ratio of 100: 10-2: 3-1, the perilla juice is prepared by squeezing fresh perilla stem and leaf and removing residues;
c. entering a cylinder: stacking the salted ham in a wooden jar in a layered manner, placing the wooden jar in a stacking chamber at the temperature of 5-10 ℃ for 25-35 days, turning the ham at least twice, and pouring out blood in the wooden jar during turning;
d. airing and hanging: taking out ham from a wooden jar, washing with clear water, hanging in an outdoor ventilation place, insolating for 2-3 days, covering with a cloth bag soaked in pricklyash peel water, drying for 1-2 months, and ventilating to avoid direct sunlight;
e. stacking: and (5) placing the dried ham in plant ash to cover for more than half a year.
2. The process for pickling low-salt preserved ham according to claim 1, wherein the pickling process comprises the following steps: in the step of salting, salting is carried out for 3-7 times, and the rubbing direction is selected from the position close to the pig feet to the upper part of the ham, from the leg bones to the outer skin, the ham is firstly rubbed on the outer surface, namely the surface wrapped by the pig skin, and then the ham is rubbed on the inner surface, namely the exposed surface of the fresh meat.
3. The process for pickling low-salt preserved ham according to claim 1, wherein the pickling process comprises the following steps: in the salting step, the salting material is prepared from salt, perilla juice and paprika powder in a weight ratio of 100: 5-2: 2-1.
4. The process for pickling low-salt preserved ham according to claim 2 or 3, wherein the pickling process comprises the following steps: in the salting step, salting is carried out for 4 times, the amount of salting material used for salting for the first time is 1% -2% of the weight of the fresh pig legs, and the pig legs are stacked for two days after being kneaded by salting; salting the fresh pork legs for the second time, wherein the amount of the salting material is 1-2% of the weight of the fresh pork legs, and stacking the pork legs after salting and kneading for two days; salting the fresh pork legs for the third time, wherein the amount of the salting material used for salting is 0.5-1.5% of the weight of the fresh pork legs, and stacking the pork legs after salting and kneading for two days; the amount of the salting material used for salting for the fourth time is 0.5-1.0% of the weight of the fresh pig legs, and the pig legs are stacked after being kneaded by salting.
5. The process for pickling low-salt preserved ham according to any one of claims 1 to 3, wherein the pickling process comprises the following steps: in the material selecting step, after weighing, before extruding and discharging bloody water, a wooden tool is used for beating the trimmed ham comprehensively to loosen ham meat.
6. The process for pickling low-salt preserved ham according to any one of claims 1 to 3, wherein the pickling process comprises the following steps: in the hanging step, the pepper is put in water to be boiled, the pepper is filtered, the breathable cloth bag is put in the pepper water to be soaked for at least 2 hours, and the pepper is taken out, hung and dried to obtain the cloth bag which is put dry after being soaked in the pepper water.
7. The process for pickling low-salt preserved ham according to any one of claims 1 to 3, wherein the pickling process comprises the following steps: in the stacking and covering step, the plant ash is composed of pine wood ash, pear wood ash, mulberry wood ash and wormwood ash in a weight ratio of 60-98:0-40:0-20: 2-10.
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