Research On The Jinhua Dry-cured Ham New Product

The Jinhua ham is a kind of traditional excellent animal product which has produced 1200 years ago. It has bright color, rich fragance,deiicious flavor and good shape. But it also exists many problem. such as hand-worked technology, long production cycle. instability quantity and singleness variety. According to above questions, we plan new technology. The sowbelly produced by controlled temperature and humidity has similarity to the tradition ham. The new technology is contribute to realize modernization produce. Its cycle is shortened and its sanitary condition can be controlled. The proteinic decomposing rate can reach 20.09%. The salinity, evaporation rate and mature time are the major influence factors. They have relation to the flavor forming. The best technics is using 4% salt, reaching 40% evaporation rate, maturing 3 months. During the producing process, the main physicsand chemistry indexs show regular variations.