CN116098191A - Preparation method of fingered citron ham - Google Patents

Abstract

The invention discloses a preparation method of fingered citron ham, which comprises the following steps: step one, uniformly coating a powdery composition on the surface of the ham when fermentation is finished; the powdered composition comprises chitosan and bergamot powder; step two, gradually absorbing oil overflowed from the surface of the ham by fingered citron powder and chitosan particles in the powdery mixture to form dissolution and adhesion to a certain extent; step three, chitosan dispersed in the grease is crosslinked under the action of polysaccharide components in fingered citron powder to form a continuous antioxidant film; step four, an oxidation-resistant film distributed on the surface of the ham prevents oxygen in the air from contacting the ham; the invention can inhibit the entry of oxygen gradually after the fermentation of the Jinhua ham, inhibit the excessive oxidation of fat which may occur and inhibit the generation of ketone substances.

Description

A kind of preparation method of bergamot ham

technical field

The invention relates to the technical field of Jinhua ham production, in particular to a method for preparing Jinhua ham with bergamot flavor.

Background technique

The processing of Jinhua ham is recorded in the Tang Dynasty. The traditional processing requires strict low-temperature pickling, medium-temperature dehydration and high-temperature fermentation. The delicacy formed by combining Jinhua’s temperature characteristics and Jinhua’s local fresh pig hind legs has remarkable Jinhua characteristics.

Jinhua ham is in direct contact with the air during the high-temperature fermentation process, especially in the high-temperature stage of summer, and the fat oxidation determines the flavor of Jinhua ham to a certain extent. , esters and carboxylic acids, etc. The content of ketones in mature Jinhua ham accounts for 11.41% of the total volatile substances, among which acetone, 2-pentanone and 2-heptanone have the highest content. Ketones are the products of fat oxidation, and the content of ketones is too high It will lead to changes in the aroma of the obtained Jinhua ham, so it is necessary to suppress the excessive oxidation of the ham.

Contents of the invention

The purpose of the present invention is to provide a method for preparing bergamot ham. The present invention gradually inhibits the entry of oxygen after the fermentation of Jinhua ham is completed, inhibits possible excessive oxidation of fat, and inhibits the production of ketones.

For solving this technical problem, the technical scheme of the present invention is: a kind of preparation method of bergamot ham, comprises the following steps:

Step 1. At the end of the fermentation, the powdery composition is evenly spread on the surface of the ham;

The powder composition comprises polychitosan and bergamot powder;

Step 2, the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion;

Step 3, the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film;

Step 4, the anti-oxidation film distributed on the surface of the ham blocks the contact between the oxygen in the air and the ham.

Preferably, the mass ratio of chitosan and bergamot powder in the composition is 1: (1 to 2). The present invention utilizes

The homogeneous mixing of chitosan and bergamot powder and the regulation of the ratio ensure that the chitosan dispersed in the oil is effectively cross-linked to form a film under the action of the polysaccharide component in the bergamot powder.

The preferred preparation method of the bergamot powder is as follows: fresh bergamot is pulverized and dried, ground and dried to 100nm to 1 μm to obtain a composition combined with chitosan for smearing. The bergamot powder used in the invention is dry and has a small particle size, which is beneficial to the slow dissolution of the polysaccharide component in the powder and promotes the cross-linking of the dissolved chitosan to form a film.

Preferably the spread composition is used in an amount of 1 g to 3 g per ham. The composition of the invention can obtain effective film formation with less usage amount, and has good oxygen barrier effect.

The powdery composition is mixed, stirred, pulverized and ground before spreading, and effectively mixed evenly during the process of pulverizing and grinding, which is beneficial to the coordination of chitosan and bergamot powder.

Preferably, the formation of the antioxidant film in the third step is to maintain the fermentation temperature and fermentation humidity. The invention utilizes the stable and continuous existence state of the oil on the surface of the Jinhua ham to promote the formation of an anti-oxidation film layer.

The preferred fermentation temperature is 30°C to 35°C; the fermentation humidity is 70% to 80% relative humidity.

Preferably, the powder composition also includes xanthan gum or pectin. The polysaccharide in the bergamot powder that the present invention uses is because bergamot minutes

The overflow speed of polysaccharide is slow. In order to promote the formation of film layer, xanthan gum or pectin is added to the powder, and together with polysaccharide in bergamot powder, it promotes cross-linking and film formation.

Preferably, the quality of xanthan gum or pectin in the powder composition is equal to that of bergamot powder.

By adopting the above technical scheme, the beneficial effects of the present invention are:

The present invention utilizes the grease layer overflowing from the fermentation of Jinhua ham on the surface of the ham to coat the powder composition, and the bergamot powder and polychitosan particles in the powder mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion. The chitosan in the composition and the polysaccharide in the bergamot powder utilize the oil environment to dissolve and disperse in the layered oil environment; the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film , the anti-oxidation film distributed on the surface of the ham blocks the contact of oxygen in the air with the ham; the anti-oxidation film formed in the present invention is to utilize powdery dry substances to distribute and dissolve in the grease layer to form a cross-linked film, and the film layer forms Evenly distributed on the surface of Jinhua ham, and the film-forming substance is made of the grease attached to the surface of Jinhua ham itself, so the entire film is evenly covered, and it has uniform, dense and good adhesion to the surface of the ham; before the ham is used, The film-forming material of the film layer is safe, and the film-forming conditions are suitable for the production of Jinhua ham.

Description of drawings

Fig. 1 is the curve of the content of ketones in Jinhua ham corresponding to the examples 1 to 4 of the present invention and the comparative examples as a function of time.

Detailed ways

In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific examples.

Example 1

This embodiment discloses a preparation method of bergamot ham, comprising the following steps:

Step 1. At the end of the fermentation, the powdery composition is evenly spread on the surface of the ham;

The powder composition includes polychitosan and bergamot powder; the mass ratio of chitosan and bergamot powder in the composition is 1:1.

Wherein, the preparation method of the bergamot powder is as follows: fresh bergamot is pulverized and dried, ground and dried to 100nm to 1 μm to obtain a composition combined with chitosan for smearing.

The amount of the spread composition was 1 g/per ham.

The powder composition is mixed, stirred, pulverized and ground before application.

Step 2, the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion;

Step 3, the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film;

The formation of the anti-oxidation film in step 3 is to maintain the fermentation temperature and fermentation humidity. The fermentation temperature is 30°C to 35°C; the fermentation humidity is 70% to 80% relative humidity.

Step 4, the anti-oxidation film distributed on the surface of the ham blocks the contact between the oxygen in the air and the ham.

Example 2

This embodiment discloses a preparation method of bergamot ham, comprising the following steps:

Step 1. At the end of the fermentation, the powdery composition is evenly spread on the surface of the ham;

The powder composition includes polychitosan and bergamot powder; the mass ratio of chitosan and bergamot powder in the composition is 1:2.

Wherein, the preparation method of the bergamot powder is as follows: fresh bergamot is pulverized and dried, ground and dried to 100nm to 1 μm to obtain a composition combined with chitosan for smearing.

The amount of the spread composition was 3 g/per ham.

The powder composition is mixed, stirred, pulverized and ground before application.

The formation of the anti-oxidation film in step 3 is to maintain the fermentation temperature and fermentation humidity. The fermentation temperature is 30°C to 35°C; the fermentation humidity is 70% to 80% relative humidity.

Step 2, the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion;

Step 3, the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film;

Step 4, the anti-oxidation film distributed on the surface of the ham blocks the contact between the oxygen in the air and the ham.

Example 3

This embodiment discloses a preparation method of bergamot ham, comprising the following steps:

Step 1. At the end of the fermentation, the powdery composition is evenly spread on the surface of the ham;

The powder composition includes polychitosan and bergamot powder; the mass ratio of chitosan and bergamot powder in the composition is 1:2. The powder composition also includes xanthan gum. Xanthan gum is equal in mass to bergamot powder.

Wherein, the preparation method of the bergamot powder is as follows: fresh bergamot is pulverized and dried, ground and dried to 100nm to 1 μm to obtain a composition combined with chitosan for smearing.

The amount of the spread composition was 2 g/per ham.

The powder composition is mixed, stirred, pulverized and ground before application.

The formation of the anti-oxidation film in step 3 is to maintain the fermentation temperature and fermentation humidity. The fermentation temperature is 30°C to 35°C; the fermentation humidity is 70% to 80% relative humidity.

Step 2, the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion;

Step 3, the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film;

Step 4, the anti-oxidation film distributed on the surface of the ham blocks the contact between the oxygen in the air and the ham.

Example 4

This embodiment discloses a preparation method of bergamot ham, comprising the following steps:

Step 1. At the end of the fermentation, the powdery composition is evenly spread on the surface of the ham;

The powder composition includes polychitosan and bergamot powder; the mass ratio of chitosan and bergamot powder in the composition is 1:2. The powdered composition also includes pectin.

The quality of pectin is equal to that of bergamot powder.

Wherein, the preparation method of the bergamot powder is as follows: fresh bergamot is pulverized and dried, ground and dried to 100nm to 1 μm to obtain a composition combined with chitosan for smearing.

The amount of the spread composition was 2 g/per ham.

The powder composition is mixed, stirred, pulverized and ground before application.

The formation of the anti-oxidation film in step 3 is to maintain the fermentation temperature and fermentation humidity. The fermentation temperature is 30°C to 35°C; the fermentation humidity is 70% to 80% relative humidity.

Step 2, the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion;

Step 3, the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film;

Step 4, the anti-oxidation film distributed on the surface of the ham blocks the contact between the oxygen in the air and the ham.

comparative example

The Jinhua ham fermented in the same batch as in Examples 1 to 3 was used, which was not coated with an antioxidant film.

The Jinhua ham obtained from the processing of Examples 1 to 4 and the proportional examples were tested as follows, the ham smeared with the powder composition was tested for ketones of the ham cuts before the powder was applied, 7 days, 14 days and 21 days after the smear. Composition; the specific test method is:

At room temperature, cut the sample to be tested into meat pieces with a side length of about 2mm, weigh 15g and place it in a headspace extraction bottle, extract volatile compounds in the fixed space for 40min at 60°C, and use gas spectrometry-mass spectrometry The combined instrument separates and identifies the extract, and the evaluation index for the anti-oxidation film of ham in the present invention is the content of ketones, and the specific data are shown in Figure 1.

As can be seen from the data in Fig. 1, the present invention utilizes Jinhua ham to ferment and overflow the grease layer on the surface of the ham for coating the powdery composition, and the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease that overflows from the surface of the ham to form a certain Dissolving and adhering to a certain extent, utilizing the environment of oil and fat to dissolve and disperse in the polysaccharide in the composition chitosan and bergamot powder; The anti-oxidation film that is distributed on the surface of the ham blocks the contact of oxygen in the air with the ham; the anti-oxidation film formed in the present invention is to utilize powdery dry matter to distribute and dissolve in the grease layer and cross-link Film formation, the film layer is evenly distributed on the surface of Jinhua ham, and the film-forming substance is made of the grease attached to the surface of Jinhua ham itself, so the entire film is evenly covered, and has uniform, dense and adherent properties on the surface of the ham Good; before the ham is used, the film-forming substance of the film layer is safe, and the film-forming conditions are suitable for the production of Jinhua ham. The present invention can be applied before and after fermentation to keep the flavor of the obtained ham stable, and at the same time inhibit the generation of mold, which is beneficial to high-quality ham production.

Claims (9)

1. a preparation method of bergamot ham, is characterized in that: Include the following steps: Step 1. At the end of the fermentation, the powdery composition is evenly spread on the surface of the ham; The powder composition comprises polychitosan and bergamot powder; Step 2, the bergamot powder and polychitosan particles in the powdery mixture gradually absorb the grease overflowing from the surface of the ham to form a certain degree of dissolution and adhesion; Step 3, the chitosan dispersed in the oil is cross-linked under the action of the polysaccharide component in the bergamot powder to form a continuous antioxidant film; Step 4, the anti-oxidation film distributed on the surface of the ham blocks the contact between the oxygen in the air and the ham. 2. the preparation method of a kind of bergamot ham as claimed in claim 1 is characterized in that: the mass ratio of chitosan and bergamot powder in the composition is 1: (1 to 2). 3. the preparation method of a kind of bergamot ham as claimed in claim 1 is characterized in that: the preparation method of bergamot powder is as follows: fresh bergamot is crushed and dried, ground and dried to 100nm to 1 μm to obtain a combination with chitosan for smearing thing. 4. the preparation method of a kind of bergamot ham as claimed in claim 1 is characterized in that: the consumption of the composition that smears is 1g to 3g/every ham. 5. The preparation method of a kind of bergamot ham as claimed in claim 1 is characterized in that: the powder composition is mixed, stirred, pulverized and ground before spreading. 6. The preparation method of a kind of bergamot ham as claimed in claim 1, characterized in that: the formation of the antioxidant film in step 3 is to keep the fermentation temperature and fermentation humidity to form. 7. A method for preparing bergamot ham as claimed in claim 1, characterized in that: the fermentation temperature is 30°C to 35°C; the fermentation humidity is 70% to 80% relative humidity. 8. The preparation method of a kind of bergamot ham as claimed in claim 7, is characterized in that: described powder composition also comprises xanthan gum or pectin. 9. The preparation method of a kind of bergamot ham as claimed in claim 1, characterized in that: the quality of xanthan gum or pectin in the powder composition is equal to that of bergamot powder.

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