我国干腌火腿生产技术现状及展望
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摘要
干腌火腿属于自然发酵肉制品,制作原料都是采用猪后腿,其生产过程均在自然条件下进行。火腿制作需要多道工序,制作周期较长,根据产地和品质的不同,生产周期一般为1～2年左右。我国干腌火腿的制作已有千年历史,干腌火腿品种繁多、生产方法也千差万别。通过调查、研究干腌火腿传统生产技术和现代加工方法的特点,对比分析了我国干腌火腿生产过程中存在的问题,并展望了干腌火腿生产技术的发展趋势。
Dry-cured ham was naturally fermented meat product. The pig hind legs were taken as raw materials,and their production process was carried out under natural conditions. Ham production needed many processes,and the production cycle was long. According to the different producing area and quality,the production cycle was generally one to two years. The production of dry-cured ham in China had a history of thousands of years. There were many kinds of dry-cured ham and different production methods. The characteristics of traditional production technology and modern processing method of dry-cured ham were investigated and studied,and the problems existing in the production process of dry-cured ham in China were compared and analyzed,and the development trend of production technology of dry-cured ham was prospected.
Dry-cured ham was naturally fermented meat product. The pig hind legs were taken as raw materials,and their production process was carried out under natural conditions. Ham production needed many processes,and the production cycle was long. According to the different producing area and quality,the production cycle was generally one to two years. The production of dry-cured ham in China had a history of thousands of years. There were many kinds of dry-cured ham and different production methods. The characteristics of traditional production technology and modern processing method of dry-cured ham were investigated and studied,and the problems existing in the production process of dry-cured ham in China were compared and analyzed,and the development trend of production technology of dry-cured ham was prospected.
引文
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13 张毅杰,余杨,孔令琼等.干腌火腿揉制加工腿坯运动受力分析与仿真[J].农业工程学报,2016,32(10):296-302
14 赵改名,周光宏,徐幸莲等.金华火腿传统工艺优化和主要技术参数间的相关性分析[J].食品与发酵工业,2004,30(5):119-123
15 章建浩,徐幸莲,周光宏.干腌火腿加工过程中的腌制和清洗工艺:CN,CN1524428[P]. 2004
16 张亚军,陈有亮.传统干腌火腿成熟机理的研究[J].肉类工业,2002,(11):16-20
17 韩素芹.金华火腿的制作[J].吉林农业,2006,(6):33-34
18 马晓钟,吴开法,陈超等.传统金华火腿生产技术面临的问题及对策[J].肉类研究,2014,(6):27-29
19 励建荣.意大利和西班牙火腿生产技术与金华火腿之对比及其启发[J].中国调味品,2009,34(2):36-39
20 张旋.我国传统发酵火腿存在问题及发展趋势[J].科技致富向导,2012,(20):66,63
21 吴俊峰,彭吉萍,侯广宇.浅析金华火腿面临的问题及其对策[J].管理学家,2013,(1):32
2 卢进峰,王雅静,程榆茗.我国传统肉制品现代化进程的系统性探讨[J].肉类工业,2010,(11):10-12
3 韦何雯,尹中.金华火腿的研究现状及发展趋势[J].肉类工业,2012,(4):46-49
4 党亚丽.金华火腿和巴马火腿风味的研究[D].无锡:江南大学硕士学位论文,2009.
5 马晓钟,姜涛,童皓赟等.金华火腿传统工艺工序划分[J].肉类工业,2017,(7):12-14
6 刘宁,孙希云,葛长荣.云南火腿加工工艺及其特点[J].农产品加工,2007,(6):18-19
7 杨合超.宣威火腿的制作技术[J].农产品加工,2007,(10):28-29
8 濮国群,蒋媚梅.盘县火腿加工流程初探[J].农民致富之友,2015,(9):149
9 陈启康,沙文锋,戴晖等.如皋火腿加工技术[J].肉类工业,2005,(12):12-14
10 朱辉,马文平,于荟.干腌火腿的质量品质及研究现状[J].科技创新与应用,2013,(19):27-28
11 章建浩,沈德红,周光宏.干腌火腿腌制撒盐机,CN2664409[P]. 2004.
12 王健,严文静,吴海舟等.现代滚揉腌制工艺对低盐火腿风干成熟中品质变化的影响[J].食品工业科技,2016,37(9):228-234
13 张毅杰,余杨,孔令琼等.干腌火腿揉制加工腿坯运动受力分析与仿真[J].农业工程学报,2016,32(10):296-302
14 赵改名,周光宏,徐幸莲等.金华火腿传统工艺优化和主要技术参数间的相关性分析[J].食品与发酵工业,2004,30(5):119-123
15 章建浩,徐幸莲,周光宏.干腌火腿加工过程中的腌制和清洗工艺:CN,CN1524428[P]. 2004
16 张亚军,陈有亮.传统干腌火腿成熟机理的研究[J].肉类工业,2002,(11):16-20
17 韩素芹.金华火腿的制作[J].吉林农业,2006,(6):33-34
18 马晓钟,吴开法,陈超等.传统金华火腿生产技术面临的问题及对策[J].肉类研究,2014,(6):27-29
19 励建荣.意大利和西班牙火腿生产技术与金华火腿之对比及其启发[J].中国调味品,2009,34(2):36-39
20 张旋.我国传统发酵火腿存在问题及发展趋势[J].科技致富向导,2012,(20):66,63
21 吴俊峰,彭吉萍,侯广宇.浅析金华火腿面临的问题及其对策[J].管理学家,2013,(1):32