CN111296773A - Method for pickling low-salt ham at simulated constant temperature - Google Patents
Method for pickling low-salt ham at simulated constant temperature Download PDFInfo
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a method for pickling low-salt ham at a simulated constant temperature, which comprises the following raw material selection: fresh ham; trimming: the ham is trimmed into a lute shape; pickling by salt rubbing: adding salt when pickling the ham, and kneading the salt after adding the salt; pickling in a constant-temperature refrigerator: the pickling time is 25-30d, the temperature of a constant-temperature refrigerator is 0-10 ℃, and the ham code-turning times are more than or equal to 1; and (3) air drying by cold air: the air drying temperature of the cold air is 10-15 ℃, the working time of a cold air blower is 2-4h, the working intermittence time of the cold air blower is 2-4h, the air drying time is 48h, and the air drying and dehydration are stopped when the moisture of the ham is reduced to 75%; pickling at constant temperature: stopping dehydration when the water content is reduced to 75 percent, and switching to constant temperature and humidity fermentation; gradually raising the temperature to 30 ℃ at night, and immediately lowering the temperature to 18-23 ℃ when the moisture of the ham is reduced by 70% on the next day, storing at normal temperature, and ventilating without being irradiated by sunlight; collecting and storing the pickled ham; the problem of low-salt salting and perennial salting of the ham is solved, the low-salt perennial salting of the ham is realized, and the requirements of consumers in different regions on the low-salt ham are met.
Description
Technical Field
The invention relates to the technical field of ham pickling, in particular to a method for pickling low-salt ham at a simulated constant temperature.
Background
Chinese pickled ham has been in history for hundreds of years. However, to date; the ham can be pickled only in winter by adopting the old traditional pickling method. Therefore, the improvement of the ham yield is severely restricted, and the production enterprises aim to improve the ham yield; the method of increasing the salt consumption is adopted to ensure that the ham is not pickled. The sale of ham is limited due to the influence of the consumption habits of people in different regions. For example, the taste is relatively light in the middle and north areas of China; except in the southwest area of China, the ham can be steamed and fried to be used as a dish for consumption. The consumers with light taste can only use a small amount of ham to cook the soup together with the vegetables. In order to make ham meet the taste requirements of the public consumers; the only method is to reduce the salt consumption and ensure the ham quality. The salt content of the ham is 6 to 7 percent of the traditional salt content; the temperature is reduced to 4 to 5 percent. The physical and chemical indexes and the nutritional indexes reach and are superior to the national ham standards. The requirement can be met by adopting a perennial pickling matching technology, and low-salt pickling is really realized.
Disclosure of Invention
The invention aims to provide a method for pickling low-salt ham at a simulated constant temperature, which solves the problems of low-salt pickling and perennial pickling of ham, realizes perennial pickling of ham with low salt and meets the requirements of consumers in different regions on low-salt ham.
In order to solve the technical problems, the invention adopts the following technical scheme:
a method for pickling low-salt ham at a simulated constant temperature comprises the pickling steps:
(1) selecting raw materials: fresh ham, the weight of which is 9-11 kg;
(2) trimming: the ham is trimmed into a lute shape;
(3) pickling by salt rubbing: adding salt when pickling the ham, wherein the mass ratio of the ham to the salt is 100:4-5, and kneading the salt after adding the salt;
(4) pickling in a constant-temperature refrigerator: the pickling time is 25-30d, the temperature of a constant-temperature refrigerator is 0-10 ℃, and the ham code-turning times are more than or equal to 1;
(5) and (3) air drying by cold air: the air drying temperature of the cold air is 10-15 ℃, the working time of a cold air blower is 2-4h, the working intermittence time of the cold air blower is 2-4h, the air drying time is 48h, and the air drying and dehydration are stopped when the moisture of the ham is reduced to 75%;
(6) pickling at constant temperature: pickling at constant temperature: stopping dehydration when the water content is reduced to 75 percent, and switching to constant temperature and humidity fermentation;
(7) fermentation and pickling: gradually raising the temperature to 30 ℃ at night, and immediately lowering the temperature to 18-23 ℃ when the moisture of the ham is reduced by 70% on the next day, storing at normal temperature, and ventilating without being irradiated by sunlight;
(8) and (3) storage: the cured ham is collected and stored, and ventilation is required to avoid sunshine.
Further, the method comprises the following steps of; in the step (3), when salt kneading and salting are carried out, the ham is placed on a workbench to be uniformly kneaded with salt, and is repeatedly and uniformly kneaded after salt kneading, a device simulating an artificial palm is adopted as a kneading device, and the kneading time is 20-40 min.
Further, the method comprises the following steps of; in the step (5), the size of the cold air drying workshop is 4mx8mx2.8m, the cold air drying workshop is made of a purification plate with the thickness of 10mm, and a circulating fan is arranged in the cold air drying workshop.
Further, the method comprises the following steps of; in the step (4), when the ham is turned over, the lower edge is turned over to the upper part, and the upper part is turned over to the lower part.
Further, the method comprises the following steps of; in the step (5), the ham is hung on the air drying rack during cold air drying, and the stack turning is carried out at intervals of 4-6 h.
Further, the method comprises the following steps of; in the step (5), the step (6) and the step (7), the ham moisture is detected by a ham rapid moisture detector.
Further, the method comprises the following steps of; a temperature controller and a humidity controller are arranged in the cold air drying workshop, and the temperature controller and the humidity controller are both connected with the controller.
Further, the method comprises the following steps of; the bottom of the cold air drying equipment is provided with water absorption channels which are communicated with each other and are connected with a drainage pipeline to be discharged into a sewage sedimentation tank;
the cold wind air-dries workshop and connects outside trachea, and outside trachea connection air pump, condenser and air dryer, outside trachea connection intake pipe, intake pipe connection to cold wind air-dries the workshop.
Further, the method comprises the following steps of; the heating pipes are distributed at the bottom of the cold air drying workshop and connected with a driving motor, and the driving motor is connected with a controller.
Compared with the prior art, the invention has the beneficial effects that:
1. the cold air rapid air drying is that the cold air is utilized to rapidly run in an air drying workshop, so that the moisture in the ham is taken away, and the ham is not deteriorated; the salt consumption is reduced by 30 percent on the basis of the traditional salting, and the salt content is between 4 and 5 percent, thereby meeting the requirements of consumers on low salt of ham.
2. The ham which realizes low-salt salting of the ham is salted by adopting a matched technology of simulating constant-temperature salting, quick air drying by cold air and constant-temperature fermentation, and has better physicochemical indexes and nutritional ingredients than the traditional salting; the whole air drying process is carried out in a low-temperature environment, and the nutrient components are well preserved.
3. Adopt fan circulation low temperature dehydration technique, once only accomplish ham dehydration, design, drying, save the energy consumption than the drying mode of traditional hot-blast stoving moisture removal gas, the circulation makes the inside difference in temperature from top to bottom little in cold air drying storehouse, and many places fan circulation, the humiture is even, guarantees that the dried object is even, and the colour is unanimous, does not return the salt, does not need the repetition to wash.
4. The low-temperature drying is adopted, the materials are not deformed, cracked, discolored, deteriorated, oxidized, thoroughly dried in the drying process, the rehydration performance after drying is good, the loss of nutrient components is less, the storage period is long, and the color, the fragrance, the taste, the individual shape and the effective components are obtained;
5. the air drying is carried out at the temperature of 10-15 ℃, which is beneficial to the fermentation of the materials in the low-temperature environment and greatly helps the flavor generation, the toughness, the taste and the like of the air-dried materials.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a method for pickling low-salt ham at a simulated constant temperature comprises the pickling steps:
(1) selecting raw materials: fresh ham, the weight of which is 9 kg;
(2) trimming: the ham is trimmed into a lute shape;
(3) pickling by salt rubbing: adding salt when pickling the ham, wherein the mass ratio of the ham to the salt is 100:4, and kneading the salt after adding the salt;
(4) pickling in a constant-temperature refrigerator: the pickling time is 25d, the temperature of a constant-temperature refrigerator is 0 ℃, and the ham code turning frequency is more than or equal to 1;
(5) and (3) air drying by cold air: the air drying temperature of the cold air is 10-15 ℃, the working time of a cold air blower is 2-4h, the working intermittence time of the cold air blower is 2-4h, the air drying time is 48h, and the air drying and dehydration are stopped when the moisture of the ham is reduced to 75%;
(6) pickling at constant temperature: pickling at constant temperature: stopping dehydration when the water content is reduced to 75 percent, and switching to constant temperature and humidity fermentation;
(7) fermentation and pickling: gradually raising the temperature to 30 ℃ at night, and immediately lowering the temperature to 18-23 ℃ when the moisture of the ham is reduced by 70% on the next day, storing at normal temperature, and ventilating without being irradiated by sunlight;
(8) and (3) storage: the pickled ham is collected and stored, and ventilation is required to avoid sunshine; the method realizes the simulation of constant temperature and perennial pickling, namely, the pickling process is carried out in a constant temperature refrigerator, the pickling time is the same as the traditional time, the pickling is carried out by adding salt according to the weight of ham, and the traditional pickling is generally between 6 and 7 percent; only 4-5% of ham is needed by adopting cold air for quick air drying, salt is fed according to the thickness of the ham during pickling, salt is fed according to 5% of the thickness of the ham, and the salt is fed according to 4% of the thickness of the ham, the pickling temperature is guaranteed to be optimal at 0 ℃ at a constant temperature of 25 days generally, the ham is dried by cold air, and the ham is quickly dried by cold air after being pickled; under the environment of 10 ℃, the rapid flow of cold air is utilized; taking away the water in the ham, air-drying the ham for 48 hours by cold air, transferring the ham into constant-temperature constant-humidity fermentation when the water in the ham is reduced by about 25 percent through determination, gradually heating to 30 ℃ at night, slowly heating to 18 ℃ for storage at normal temperature when the water in the ham is reduced by 70 percent on the next day, ventilating without being irradiated by sunlight, and cooling to the normal temperature for storage or carrying out finish machining when a layer of green mould is on the surface of the ham.
Example 2:
on the basis of the embodiment 1, the pickling step is as follows:
(1) selecting raw materials: fresh ham, the weight of which is 11 kg;
(2) trimming: the ham is trimmed into a lute shape;
(3) pickling by salt rubbing: adding salt when pickling the ham, wherein the mass ratio of the ham to the salt is 100:5, and kneading the salt after adding the salt;
(4) pickling in a constant-temperature refrigerator: the pickling time is 30d, the temperature of a constant-temperature refrigerator is 10 ℃, and the ham code turning frequency is more than or equal to 1;
(5) and (3) air drying by cold air: the air drying temperature of the cold air is 10-15 ℃, the working time of a cold air blower is 2-4h, the working intermittence time of the cold air blower is 2-4h, the air drying time is 48h, and the air drying and dehydration are stopped when the moisture of the ham is reduced to 75%;
(6) pickling at constant temperature: pickling at constant temperature: stopping dehydration when the water content is reduced to 75 percent, and switching to constant temperature and humidity fermentation;
(7) fermentation and pickling: gradually raising the temperature to 30 ℃ at night, and immediately lowering the temperature to 18-23 ℃ when the moisture of the ham is reduced by 70% on the next day, storing at normal temperature, and ventilating without being irradiated by sunlight;
(8) and (3) storage: the pickled ham is collected and stored, and ventilation is required to avoid sunshine; the method realizes the simulation of constant temperature and perennial pickling, namely, the pickling process is carried out in a constant temperature refrigerator, the pickling time is the same as the traditional time, the pickling is carried out by adding salt according to the weight of ham, and the traditional pickling is generally between 6 and 7 percent; only 4-5% of ham is needed by adopting cold air quick air drying, salt is fed according to the thickness of the ham during salting, salt is fed according to 5% of the thickness of the ham, and the salt is fed according to 4% of the thickness of the ham, the optimal temperature of 10 ℃ is guaranteed at constant temperature salting temperature generally within 30d, the ham is air dried by cold air, and the ham is quickly air dried by cold air after being salted; rapidly flowing by cold air at 15 deg.C; taking away the water in the ham, air-drying the ham for 48 hours by cold air, transferring the ham into constant-temperature constant-humidity fermentation when the water in the ham is reduced by about 25 percent through determination, gradually heating to 30 ℃ at night, slowly heating to 23 ℃ for storage at normal temperature when the water in the ham is reduced by 70 percent on the next day, ventilating without being irradiated by sunlight, and cooling to the normal temperature for storage or carrying out finish machining when a layer of green mould is on the surface of the ham.
Example 3:
on the basis of the embodiment 1-2, the pickling step:
(1) selecting raw materials: fresh ham, the weight of which is 10 kg;
(2) trimming: the ham is trimmed into a lute shape;
(3) pickling by salt rubbing: adding salt when pickling the ham, wherein the mass ratio of the ham to the salt is 100:4.5, and kneading the salt after adding the salt;
(4) pickling in a constant-temperature refrigerator: the pickling time is 27 days, the temperature of a constant-temperature refrigerator is 5 ℃, and the ham code turning frequency is more than or equal to 1;
(5) and (3) air drying by cold air: the air drying temperature of the cold air is 10-15 ℃, the working time of a cold air blower is 2-4h, the working intermittence time of the cold air blower is 2-4h, the air drying time is 48h, and the air drying and dehydration are stopped when the moisture of the ham is reduced to 75%;
(6) pickling at constant temperature: pickling at constant temperature: stopping dehydration when the water content is reduced to 75 percent, and switching to constant temperature and humidity fermentation;
(7) fermentation and pickling: gradually raising the temperature to 30 ℃ at night, and immediately lowering the temperature to 18-23 ℃ when the moisture of the ham is reduced by 70% on the next day, storing at normal temperature, and ventilating without being irradiated by sunlight;
(8) and (3) storage: the pickled ham is collected and stored, and ventilation is required to avoid sunshine; the method realizes the simulation of constant temperature and perennial pickling, namely, the pickling process is carried out in a constant temperature refrigerator, the pickling time is the same as the traditional time, the pickling is carried out by adding salt according to the weight of ham, and the traditional pickling is generally between 6 and 7 percent; only 4-5% of ham is needed by adopting cold air quick air drying, salt is fed according to the thickness of the ham during pickling, salt is fed according to 5% of the thickness of the ham, and the salt is fed according to 4% of the thickness of the ham, the temperature for pickling is guaranteed to be optimal at 5 ℃ at a constant temperature generally within 27d, the ham is air dried by cold air, and the ham is quickly air dried by cold air after being pickled; the rapid flow of cold air is utilized in the environment of 12 ℃; taking away the water in the ham, air-drying the ham for 48 hours by cold air, transferring the ham into constant-temperature constant-humidity fermentation when the water in the ham is reduced by about 25 percent through determination, gradually heating to 30 ℃ at night, slowly heating to 20 ℃ for storage at normal temperature when the water in the ham is reduced by 70 percent on the next day, ventilating without being irradiated by sunlight, and cooling to the normal temperature for storage or carrying out finish machining when a layer of green mould is on the surface of the ham.
Example 4:
on the basis of the examples 1 to 3, in the step (3), when salt kneading and salting are carried out, ham is placed on a workbench to be uniformly kneaded with salt, and is repeatedly and uniformly kneaded after salt kneading, a device simulating an artificial palm is adopted as a kneading device, the device simulating the artificial palm is the device in the application number '202020468160X', and the kneading time is 20 min; the ham has good salting effect by kneading salt and kneading, and the salt is fully blended into ham.
Example 5:
on the basis of the examples 1 to 4, in the step (3), when the salt is kneaded and cured, the ham is placed on a workbench to be uniformly kneaded with salt, and is repeatedly and uniformly kneaded after the salt is kneaded, wherein the kneading time is 40 min; the ham has good salting effect by kneading salt and kneading, and the salt is fully blended into ham.
Example 6:
on the basis of the examples 1 to 5, in the step (3), when the salt is kneaded and cured, the ham is placed on a workbench to be uniformly kneaded with salt, and is repeatedly and uniformly kneaded after the salt is kneaded, wherein the kneading time is 30 min; the ham has good salting effect by kneading salt and kneading, and the salt is fully blended into ham.
Example 7:
on the basis of the embodiments 1 to 6, in the step (5), the size of a cold air drying workshop is 4mx8mx2.8m, the cold air drying workshop is made of a purification plate with the thickness of 10mm, and a circulating fan is arranged in the cold air drying workshop; and after pickling is finished, a cold air drying workshop can be assigned for quick air drying, the cold air drying is carried out in a heat-insulation closed air drying workshop, and forced circulation ventilation is carried out by adopting a high-efficiency cold air fan, so that a strong convection area is formed. Under the uninterrupted work of the high-efficiency cold air blower and the control system; dry air and wet air in an air drying workshop are rapidly alternated, and when dry and cold air is circulated and convected, moisture on the surface of an air-dried object is rapidly evaporated, so that the phenomenon of sweating occurs; then is blown away by cold wind and discharged out of the air drying room. The cold air drying system is used for gradually reducing the moisture content of an air-dried object by utilizing the principle of low dew point dehydration to achieve the purpose of drying. The temperature control in the air drying process is to simulate the local temperature and humidity for control; the aim is to shorten the ham air drying and fermentation time. The salt consumption is reduced, and the pickling period is shortened; the ham processing yield is improved.
Example 8:
on the basis of the embodiments 1-7, in the step (4), when the ham is turned over, the lower edge is turned over to the upper part, and the upper part is turned over to the lower part, so that the ham is pickled at constant temperature.
Example 9:
on the basis of the embodiments 1 to 8, in the step (5), the ham is hung on an air drying rack during cold air drying, and the stack turning is carried out at intervals of 4 hours; the ham hanger is placed on the air drying rack, so that the ham can be dried by cold air more when being dried by the cold air, and the ham is turned over and stacked to ensure that the ham is dried more uniformly.
Example 10:
on the basis of the embodiments 1 to 9, in the step (5), the ham is hung on an air drying rack when being dried by cold air, and the stack turning is carried out at intervals of 6 hours; the ham hanger is placed on the air drying rack, so that the ham can be dried by cold air more when being dried by the cold air, and the ham is turned over and stacked to ensure that the ham is dried more uniformly.
Example 11:
on the basis of the embodiments 1-10, in the step (5), the ham is hung on an air drying rack during cold air drying, and the stack turning is carried out at intervals of 5 hours; the ham hanger is placed on the air drying rack, so that the ham can be dried by cold air more when being dried by the cold air, and the ham is turned over and stacked to ensure that the ham is dried more uniformly.
Example 12:
on the basis of the embodiments 1 to 11, in the step (5), the step (6) and the step (7), the ham moisture is detected by a ham fast moisture detector, and the detection of the moisture is convenient for judging the moisture of the ham, so that the actual operation is convenient.
Example 13:
on the basis of the embodiments 1 to 12, a temperature controller and a humidity controller are arranged in the cold air drying workshop, and both the temperature controller and the humidity controller are connected with the controllers; the temperature and the humidity of a cold air drying workshop are automatically controlled, and the proper temperature and humidity required by drying are ensured.
Example 14:
on the basis of the embodiments 1-13, the cold air drying equipment is provided with water absorbing channels at the bottom, the water absorbing channels are communicated with each other, and the water absorbing channels are connected with a drainage pipeline and drained into a sewage sedimentation tank;
the cold air drying workshop is connected with an external air pipe, the external air pipe is connected with an air pump, a condenser and an air dryer, the external air pipe is connected with an air inlet pipe, and the air inlet pipe is connected to the cold air drying workshop; the air drying workshop is convenient for the cold air to air dry, moisture is condensed and is discharged on the ground, and the air pump, the condenser and the air dryer enable the air in the cold air drying workshop to be stored and dried, so that the cold air drying effect is good.
Example 15:
on the basis of the embodiments 1 to 14, the bottom of the cold air drying workshop is provided with heating pipes, the heating pipes are connected with a driving motor, and the driving motor is connected with a controller; heating according to the requirement, raising the temperature, controlling the temperature of a cold air drying workshop, and facilitating the salting of the ham
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (9)
1. A method for simulating constant temperature pickling of low-salt ham is characterized by comprising the following steps: pickling:
selecting raw materials: fresh ham, the weight of which is 9-11 kg;
trimming: the ham is trimmed into a lute shape;
pickling by salt rubbing: adding salt when pickling the ham, wherein the mass ratio of the ham to the salt is 100:4-5, and kneading the salt after adding the salt;
pickling in a constant-temperature refrigerator: the pickling time is 25-30d, the temperature of a constant-temperature refrigerator is 0-10 ℃, and the ham code-turning times are more than or equal to 1;
and (3) air drying by cold air: the air drying temperature of the cold air is 10-15 ℃, the working time of a cold air blower is 2-4h, the working intermittence time of the cold air blower is 2-4h, the air drying time is 48h, and the air drying and dehydration are stopped when the moisture of the ham is reduced to 75%;
pickling at constant temperature: stopping dehydration when the water content is reduced to 75 percent, and switching to constant temperature and humidity fermentation;
fermentation and pickling: gradually raising the temperature to 30 ℃ at night, and immediately lowering the temperature to 18-23 ℃ when the moisture of the ham is reduced by 70% on the next day, storing at normal temperature, and ventilating without being irradiated by sunlight;
and (3) storage: the cured ham is collected and stored, and ventilation is required to avoid sunshine.
2. The method for simulating constant-temperature pickling of low-salt ham according to claim 1, wherein the method comprises the following steps: in the step (3), when salt kneading and salting are carried out, the ham is placed on a workbench to be uniformly kneaded with salt, and is repeatedly and uniformly kneaded after salt kneading, a device simulating an artificial palm is adopted as a kneading device, and the kneading time is 20-40 min.
3. The method for simulating constant-temperature pickling of low-salt ham according to claim 1, wherein the method comprises the following steps: in the step (5), the size of the cold air drying workshop is 4mx8mx2.8m, the cold air drying workshop is made of a purification plate with the thickness of 10mm, and a circulating fan is arranged in the cold air drying workshop.
4. The method for pickling low-salt ham at a simulated constant temperature according to claim 1, wherein the method comprises the following steps: in the step (4), when the ham is turned over, the lower edge is turned over to the upper part, and the upper part is turned over to the lower part.
5. The method for pickling low-salt ham at a simulated constant temperature according to claim 1, wherein the method comprises the following steps: in the step (5), the ham is hung on the air drying rack during cold air drying, and the stack turning is carried out at intervals of 4-6 h.
6. The method for pickling low-salt ham at a simulated constant temperature according to claim 1, wherein the method comprises the following steps: in the step (5), the step (6) and the step (7), the ham moisture is detected by a ham rapid moisture detector.
7. The method for pickling low-salt ham at a simulated constant temperature according to claim 3, wherein the method comprises the following steps: a temperature controller and a humidity controller are arranged in the cold air drying workshop, and the temperature controller and the humidity controller are both connected with the controller.
8. The method for pickling low-salt ham at a simulated constant temperature according to claim 3, wherein the method comprises the following steps: the bottom of the cold air drying equipment is provided with water absorption channels which are communicated with each other and are connected with a drainage pipeline to be discharged into a sewage sedimentation tank;
the cold wind air-dries workshop and connects outside trachea, and outside trachea connection air pump, condenser and air dryer, outside trachea connection intake pipe, intake pipe connection to cold wind air-dries the workshop.
9. The method for pickling low-salt ham at a simulated constant temperature according to claim 3, wherein the method comprises the following steps: the heating pipes are distributed at the bottom of the cold air drying workshop and connected with a driving motor, and the driving motor is connected with a controller.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010292072.3A CN111296773A (en) | 2020-04-14 | 2020-04-14 | Method for pickling low-salt ham at simulated constant temperature |
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| CN202010292072.3A CN111296773A (en) | 2020-04-14 | 2020-04-14 | Method for pickling low-salt ham at simulated constant temperature |
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| CN202010292072.3A Pending CN111296773A (en) | 2020-04-14 | 2020-04-14 | Method for pickling low-salt ham at simulated constant temperature |
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Application publication date: 20200619 |