我国干腌火腿生产技术现状及展望

Present situation and prospect of production technology of dry-cured ham in China

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.