意大利和西班牙火腿生产技术与金华火腿之对比及其启发  

The Comparison of technology between Jinhua ham, Parma ham,Iberian ham and Serrano ham

作　　者：励建荣 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,浙江杭州310035

出　　处：《中国调味品》2009年第2期36-39,共4页China Condiment

基　　金：浙江省重大科技攻关“低温肉制品与传统肉制品开发及产业化示范”(2006C12081)

摘　　要：干腌火腿是指利用猪的后腿经过腌制和发酵等加工工艺制作而成的一种传统的干腌肉制品。本文通过对国内金华火腿与西班牙伊比利亚(Iberian)火腿、索拉娜(Serrano)火腿,意大利帕尔玛(Parma)火腿生产工艺的系统比较,分析金华火腿等国内干腌火腿存在的不足,如含盐量高、毒素残留与微生物腐败、脂肪氧化严重等,并结合国内外相关技术对这些问题提出了改进措施,旨在提高我国干腌火腿生产质量与销售产量,实现火腿的现代化生产。Dry-cured ham processed by salting, fermenting and other processes from hind leg of pig is a kind of traditional dry-cured meat products. With systematical analyses conducted on the processing among Jinhua ham, Iberian ham, Serrano ham and Parma ham, some defects in pro- cessing of Jinhua and other domestic hams, such as having high salt content, toxin residuing, microbial spoilage, lipid oxidation and so on were discussed in this article. Several improved measures combining with relative technologies at home and abroad to resolve these problems were provided eventually.

关 键 词：生产技术比较 金华火腿 伊比利亚火腿 索拉娜火腿 帕尔玛火腿 

分 类 号：TS251.42[轻工技术与工程—农产品加工及贮藏工程]