干腌火腿现代滚揉腌制工艺研究

Technique Study on Knead-salting Modern Processing of Dry-cured Ham

通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验,研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。结果表明:采用滚揉腌制能有效提高腌腿表层盐分和内部水分传质渗透速度,腌制25d股二头肌NaCl含量达到传统工艺35d水平,且用盐量比传统工艺降低30%,均匀性提高10%;回归试验因数的相关分析结果表明:NaCl含量与腌制时间呈极显著正相关(p<0.01),与用盐量也呈显著正相关(p<0.05)。滚揉腌制工艺优化结果为:6%用盐量—25d腌制时间—4次上盐滚揉处理组合。

The modem knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method. The results showed that the modem knead-salting technique effectively enhances the permeation rate of salt on surface layer and internal moisture Waasfer speed. Salted for 25 days, the NaCl content in biceps femoris muscles has achieved the traditional process level of 35 days saltng, and the salt dosage has been reduced 30% in comparison to the traditional process with the uniformity improved 10%. NaCl content in bicepsfemoris muscles is significantly and positively correlated with salting time （p〈0.01）and salt dosage （p〈0.05）. The optimizing orthogonal test results are： 6% salt dosage for 25 days and kneadsalting 4 times.