浅谈如皋火腿的食用方法

如皋火腿久负盛名,为使广大消费者真正了解火腿的营养价值,本篇系统地介绍了如皋火腿的食用方法、各种注意事项以及火腿特色菜谱.     

中式干腌火腿现状与现代化加工技术实践——以金华火腿为例

介绍了中国著名中式干腌火腿(金华火腿、如皋火腿、宣威火腿、恩施火腿等品种)的发展历史、基本特征、传统加工工艺与特色;以金华火腿为例,分析了传统火腿加工的工艺特点及局限性,阐述了中式干腌火腿现代化加工技术的优势,生产项目工艺参数、关键技术和投资方案,为中式干腌火腿的现代化加工技术发展路径提供理论参考。     

干腌火腿生产中微生物作用研究进展

介绍了干腌火腿的加工工艺和风味,探讨了火腿生产过程中存在微生物种类及在火腿成熟过程中对火腿风味的影响。     

宣威火腿中微生物优势菌群的研究

本文主要介绍了国内外学者对著名干腌火腿中微生物的研究,特别介绍了宣威火腿中优势微生物的研究,旨在引起广大科技研究者对宣威火腿的重视,为宣威火腿的发展营造一个更为广阔的空间。     

西式火腿的加工

“西式火腿的加工”,重点介绍了腌制方法、品质改良剂、以及提高火腿质量的各种添加剂,并选择实例具体介绍了有关火腿添加刺的制法及配方,对肠制品及熟肉制品生产可起到借鉴作用。     

国外的干腌火腿

介绍国外著名的干腌火腿，乡村火腿、伊比利亚火腿、巴马火腿和西发里亚火腿的特点和加工工艺。     

我国三大火腿

我国的火腿品种繁多,各具特色,其中以金华火腿、如皋火腿、宣威火腿这三大火腿最负盛名。 (1)金华火腿 产于浙江省金华,以其造型美观、做工精细、肉质鲜嫩、味淡清香而著称。在清代被列为贡品。金华火腿除了普通的火腿外还有特殊加工的精品,介绍如下。 ①金华蒋腿:又称上蒋腿,是金华火腿中的     

干腌火腿质量与安全控制研究进展

干腌火腿是传统腌腊肉制品.文章通过对干腌火腿以及其它腌腊肉制品传统加工工艺较为系统的分析,介绍了影响干腌火腿质量的因素,干腌火腿加工过程中质量安全方面存在的如含盐量高、苦味和脂肪氧化等缺陷,并结合国内外相关技术提出了解决这些问题的可行措施.     

宣威火腿的传统工艺特色

详细介绍了我国三大“著名火腿”之一的宣威火腿传统加工工艺、规格等级划分标准和质量控制指标。     

咸丰火腿的发展优势及其生产前景措施

咸丰火腿有着三十多年的加工历史,从1952年起先后聘请了浙江金华地区名师二十多名传授加工技艺。咸丰火腿在国内市场享有声誉。1980年经中华人民共和国工商行政管理局、商标局注册了商标;1986年、1987年中央电视台和省电视台分别拍摄了咸丰火腿商品介绍;1988年5月咸丰火腿参加了在北京举行的全     

云南干腌火腿加工工艺及其品质影响因素研究进展

云南干腌火腿是一种重要的传统发酵肉制品,以猪后腿为原料,经腌制、风干、发酵等加工而成。云南干腌火腿主要有宣威火腿、撒坝火腿、三川火腿、老窝火腿、诺邓火腿及鹤庆火腿等,本文对云南干腌火腿加工工艺及干腌火腿品质影响因素进行综述,从原料肉、腌制条件、色泽及风味等几方面做了详细讨论,旨在为干腌火腿品质改进提供一定的理论参考。     

干腌火腿中肽的形成机理研究进展

干腌火腿加工过程中,在肌肉中内源酶和微生物的共同作用下,产生多种具有特定生物活性或对产品风味具有提升作用的肽。抗氧化肽、降血压肽和抗菌肽等生物活性肽提升火腿的营养价值;呈味肽如鲜味肽、甜味肽、苦味肽、酸味肽、咸味肽及浓厚感肽,有助于形成火腿独特的风味。该文综述了干腌火腿中肽的功能特性,重点对加工过程中肽的影响因素及形成机理进行介绍,为干腌火腿品质特性提升和新工艺设计提供理论参考依据。     

金华火腿质量与原料选择的关系研究

中式火腿如金华火腿与西方地中海地区的干腋火腿都属于高档的肉类制品。金华火腿质量取决于两个主要方面：一是独特的加工方法；二是严格的原料选择。本文从选料着手，分析在金华火腿加工过程中原料的质量对火腿成熟的作用，以及最终对产品质量的影响。     

Consumers’ preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain

This paper analyzes consumers’ preferences for Iberian dry-cured ham, one of the most typical and highly prized meat products in Spain. The data were obtained by a survey carried out between April and May 2006 with a sample of 417 consumers in Extremadura (SW Spain). Conjoint Analysis was used to estimate the relative importance of the main attributes affecting preferences for Iberian ham and to create consumer segments with similar preference profiles. Results have shown that Price and Type of ham are the most important attributes for the choice of ham. Simulation analyses determined the surcharge that consumers are willing to pay for an Iberian mast-fed ham instead of an Iberian ham, thus identifying an ideal cluster for Iberian mast-fed ham.     

THE STUDY OF INGREDIENTS AND PROCESSING TECHNIQUES OF XUANWEI STYLE HAM

Xuanwei style ham is one of the famous dry-cured hams in the world. The influences of different ingredients and processing techniques on sensory properties, brine diffusing rate, chemical composition and hygienic quality of Xuanwei style cured ham were studied. Modified cured ham processing techniques were employed in this study. Massaging of green ham and injection of curing solution improved brine diffusing rate ( P <  0.05) and reduced curing time from the traditional 28 days to 21 days (weight of green ham about 13 kg). Ninety mg/kg sodium nitrite was used for improving cured ham color ( P <  0.05), and its residue still met the Chinese cured ham standard of 20 mg/kg. The hygienic and sensory qualities were not significantly affected by the addition of sodium ascorbate and polyphosphate ( P >  0.05).

PRACTICAL APPLICATIONS

The paper studied the Chinese famous Xuanwei dry-cured ham, modified curing ingredient and processing techniques of Xuanwei ham are beneficial for improving the ham quality and important to shorten the traditional cured ham processing procedure such as longer processing time and seasonal processing method to adapt to the new industrial procedures of manufacturing and marketing of Xuanwei cured ham.     

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

The effect of HHP treatment (600 MPa) on the oxidative stability of lipids and proteins of vacuum-packaged Iberian dry-cured ham and the impact on the sensory characteristics of the product was investigated. In order to assess how different commercial presentations are affected by HHP treatment, three different presentations of vacuum-packaged Iberian dry-cured ham were considered, namely, (i) intact format (IF) corresponding to non-sliced vacuum-packaged dry-cured ham, (ii) conventional-sliced format (CSF) corresponding to dry-cured ham slices placed stretched out in the package and (iii) alternative-sliced format (ASF) corresponding to dry-cured ham slices piled up horizontally. The oxidation of dry-cured ham lipids and proteins was enhanced by HHP-treatment with the presentation being highly influential on these oxidative reactions. Pre-slicing dry-cured ham results in a more susceptible product to oxidative reactions during pressurisation and subsequent refrigerated storage. Possible mechanisms, by which HHP-induced oxidative reactions would affect particular sensory traits in vacuum-packaged Iberian dry-cured ham such as colour, texture and flavour attributes, are discussed.     

干腌火腿脂类的研究现状

脂类物质在火腿成熟过程中有非常重要的作用,是干腌火腿主要的风味前体物质。火腿中的脂类物质主要是甘油酯和磷脂、磷脂,对风味物质形成的贡献最突出。腌制过程中,脂类物质主要发生了水解、氧化。本文综合论述了脂类物质在火腿加工过程中所发生的变化及变化机制,并讨论了这些变化在火腿风味形成中的作用。     

金华火腿口味及呈味物质的研究

金华火腿的口味是以鲜味为主,包括咸、甜、苦等多种口味的复杂呈味体系。谷氨酸是金华火腿中的主要鲜味物质。在整个加工过程中,谷氨酸的含量不断上升。金华火腿中含有的食盐赋予火腿以咸味,同时又是谷氨酸鲜味的助鲜剂。金华火腿的pH值使其中的谷氨酸以鲜味最强的谷氨酸—钠的形式存在。金华火腿中的主要有机酸是乳酸。天门冬氨酸也是金华火腿中的鲜味物质。金华火腿中还含有大量其它的呈甜味和苦味的氨基酸。新工艺加工的金华火腿具有与传统方法加工的金华火腿相近含量的各种呈味物质。因而它们具有相似的呈味体系。     

宣威火腿白点的分析(英文)

宜威火腿是中国三大著名火腿之一,常常有白点在火腿中出现,影响产品外观。通过微生物学方法和显微镜观察,发现这些白点既不是微生物,也不是寄生虫。白点中的蛋白质降解程度很高,经梯度SDS-PAGE凝胶分析,发现白点含有两种主要蛋白质,其分子量为51000和13200。在白点中的酪氨酸含量是正常火腿肌肉的8倍。表明白点可能是蛋白质降解产物、酪氨酸结晶和一些其它成分。所有无机成分的含量经分析都少于火腿肌肉。在白点中还有硫酸软骨素出现,表明在猪的活体阶段在白点部位的蛋白质发生了某种病理性变化。在火腿腌制阶段火腿上接种酵母能有效的减少火腿白点的形成。