摘要
借鉴意大利Parma火腿、西班牙伊比利亚(Iberian)火腿等的先进技术和加工工艺,结合金华火腿低温腌制、中温发酵、高温成熟的加工机理,确定金华火腿工业化生产工艺,以期改善传统金华火腿加工的季节局限性和含盐量过高的瑕疵,提高金华火腿的品质,提升金华火腿行业的现代化档次。应用HACCP体系控制金华火腿的食品安全,使金华火腿的持续改进得到强有力的保障。
This essay aimed to improve the quality of Jinhua ham. On the basis of the advanced tech- nique and processing technology of Parma ham and Iberia ham, and combining with the low - temperature pickling, medium - temperature fermentation and high - temperature aging processing mechanisms of Jinhua ham, the industrial processing technology of Jinhua ham was ascertained in this article. Through solving the traditional processing problems of seasonal limitation and high sodium content in Jinhua ham, the quality and industry standards of it will be enhanced. By applying the HACCP system to control the quality and safety of products, the continuous improvement of Jinhua ham will be guaranteed.
出处
《肉类工业》
2013年第3期9-12,共4页
Meat Industry
