宣威火腿加工过程中的理化变化与标准化生产技术

应用现代肉制品腌制技术,对宣威火腿进行标准化腌制,能够稳定产品质量,避免腌制失败的风险。在宣威市的自然气候条件下进行干燥成熟,火腿表层肌肉(半膜肌)中的水分、食盐和游离氨基酸含量均低于深层肌肉(股二头肌),终产品中这些指标的含量分别为:43.93%和55.25%;8.80%和11.14%;5425.02mg/100g(DM)和9040.45mg/100g(DM),表现出明显的部位差异,达不到标准化产品的质量要求。根据试验结果和资料分析提出的宣威火腿标准化、周年化生产工艺条件,将对生产原料的质量及加工过程中发生的理化及生物学变化进行控制,以便稳定产品质量,保持产品风味的一致性。

Physico-chemical Changes and Standardized Technology in Xuanwei Ham Processing

Xuanwei ham was cured in a standardized way in order to improve the product quality and avoid the risk of decay. The desiccation and aging of the product were conducted in the natural climate in Xuanwei city. In M. semimembranosus (the ham surface layer) and M. Biceps semotus (the haminner layer), the moisture, salt and free amino acid were 43.93% and 55.25%; 8.80% and 11.14%; 5425.02mg/100g(DM) and 9040.45mg/100g(DM)respectively. The differences in different ham parts were so significant that could not meet the quality requirement of the standardized product. The quality of raw material and physico- chemical changes in processing could be controlled by the standardized technology based on the test results so that the quality and the flavor of Xuanwei ham could be improved.