Pig Ear Fermented Ham Processing And Its Influencing Factors

This thesis is a research on the physics property and the sense quality of the fermented pig's ears sandwich ham, with the purpose of providing some experimental basis for the development of the sandwich ham and developing a new way for the use of pig's ears. The results indicated:1. Basic jelling agent had high effect on the solidifying of the solution of konjaku flour. Na2CC>3 with the concentration of 0.2% was the best selection.2. Adding the konjak (Amorphophallus rivieri) gel dearly affected the physics indexes of the pig's ears sandwich ham. When konjak gel was added in the pig's ear ham with the conentration of 83.3%, the appearance and the stability of the product was the best.3. Adding the basic konjak flour solution had obvious effect on the quality of the product Before heating, basic konjak flour solution was pseu-solidifying state. While heated, basic konjak flour solution will solidify as inconvertible gel, which not only could further increase the content of konjak gel and production yield, but also could be beneficial to increase the adhesiveness of products and decrease the loss of the complex chemicals of gelatin and sodium alginate, which was liquid at high temperature. The best rate of the basic konjak flour solution was 25.5%.4. The application of the complex chemicals of gelatin and sodium alginate obviously affected the physics indexes of pig's ears sandwich ham. When gelatin I sodium alginate was 811, and account of influx was 16.5%, the more satisfactory sense property would be obtained.5. The difference of pure culture of fermentation, pitching rate and the time of fermentation evidently affected the rate of fermentation in it's initial 6 hours. Afterwards, the effect would incline to disapear, and the fermentation would be slower and slower.6. While inoculating, when Lactobacillus bulgaricus '. Lactobacillus plantarum was 11, and the total pitching rate was 15%, the time of fermentation was 24h, the products could obtain more satisfactory pH value, acid degree and flavor.7. The fermentation had no obvious effect on the production yield and the physics indexes of the product.