干腌火腿的加工工艺及其品质的影响因素

Processing technology and the factors influencing the quality of dry-cured ham

干腌火腿是用猪后腿为原料,经过干腌、脱水和发酵等加工而成的肉制品,其品质受到诸多方面的影响。综述了国内外著名干腌火腿的关键加工工艺和参数,以及干腌火腿品质影响的因素。从加工的原料肉、盐分、温度、相对湿度、微生物、腌制配料、包装等几个方面对产品品质的影响做了详细讨论,旨在为我国干腌肉制品的加工提供理论依据。

Dry-cured ham is a kind of meat product which is made from pigs, back leg after the processing of curing, drying and fermenting, whose quality is influenced by many factors. The key processing technology and operational parameters and the factors influencing the quality of famous dry-cured ham from China and west countries were summarized in this paper. Specially, the effects of raw materials, salinity, temperature, relative humidity, microorganisms, additives, packaging on the quality of products were discussed in detail in order to give a reference of traditional Chinese dry-cured meat products.