摘要
云南干腌火腿是一种重要的传统发酵肉制品,以猪后腿为原料,经腌制、风干、发酵等加工而成。云南干腌火腿主要有宣威火腿、撒坝火腿、三川火腿、老窝火腿、诺邓火腿及鹤庆火腿等,本文对云南干腌火腿加工工艺及干腌火腿品质影响因素进行综述,从原料肉、腌制条件、色泽及风味等几方面做了详细讨论,旨在为干腌火腿品质改进提供一定的理论参考。
Dry-cured ham is an important traditional fermented meat product in Yunnan. It is made from the hind leg of pigs that is cured, air dried and fermented. There are several major types of dry-cured ham in Yunnan, Xuanwei ham, Saba ham, Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham. In this paper, the processing procedures for these types of dry-cured ham and the factors affecting the quality of dry-cured ham are summarized with a special focus on raw material, curing conditions, and the color and flavor of the finished products. The aim of this review is to provide some theoretical information for quality improvement of dry-cured ham.
作者
梁定年
薛桥丽
胡永金
张杰瑞
李建春
李世俊
LIANG Dingnian;XUE Qiaoli;HU Yongjin;ZHANG Jierui;LI Jianchun;LI Shijun(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;Journal Editorial Department, Yunnan Agricultural University, Kunming 650201, China)
出处
《肉类研究》
北大核心
2019年第4期55-59,共5页
Meat Research
基金
国家自然科学基金地区科学基金项目(31460445)
云南省农业基础研究联合项目(2017FG001-048)
关键词
云南干腌火腿
加工工艺
腌制
品质
Yunnan dry-cured ham
processing procedure
curing
quality
