Research On Western Fermented Ham Production Technology And Its Safety Retrospective System

This paper mainly studied the standardized production,product quality index detection and safety traceability system of western fermented ham.Western fermented ham has tender taste and rich nutrition,which is the development trend of meat products in the future.The fermentation ham are very mature in the production process and technology equipment and the product quality is higher abroad.But the traditional fermented ham in our country,such as Jin Hua ham,Xuan Wei ham,are relatively backward in the production and research,and the long production period,the high cost of production,the unstable quality,as well as the prominent food safety problems,which are unable to meet the needs of the consumer pursuit in the meat products safety,nutrition and health.Based on the actual situation of western fermented ham production in the enterprise,the selection and segmentation standard of raw meat and technological parameters of western fermented ham production were discussed through standardized production test in the workshop.The findings indicate that: The thickness of leg skin should be less than or equal to 0.45 cm,the thickness of fat should be less than or equal to 4.5cm,and the weight of a pork hind leg should be 10-12 kg when picking the hind legs of a pig.During the segmentation,the whole leg should be integrallty.The front part of the leg should be taken out,and the back part of the leg should be removed the two-thirds of the partial bone to expose the femur of the hind leg of the pig.Secondly,ensure the integrity of the skin surface,no cutting edge and no holes.Through the analysis of key production data,the weight loss rate is used as the control index and fixed parameter of each production link in the standardized production,and the weight loss rate is about 29%,and the production cycle is about 288 days.The length of production cycle is closely related to the pig variety and the product density of fermentation tank,etc.The production cycle of parma ham production technology can only be used as a reference,and the actual production needs to calculate the weight loss rate according to the actual situation of Chinese enterprises.The samples are taken separately at different stages of the production technology.Testing the quality index of western fermented ham: such as the data of sensory index,moisture content,salt content,protein,amino acid,nitrite,peroxide value and microbial index.It was concluded that the content of free amino acid increased significantly after the fermentation process,and the ham became excellent flavor,rich nutrition and moderate moisture content.The fermentation process inhibited and killed the pathogenic bacteria(mainly salmonella,escherichia coli O157: H7 and staphylococcus aureus).At the same time,the nitrite and peroxide value increased first and then decreased during the whole fermentation process.And both contents are lower than the national standards,which ensured the safety of fermented ham.This paper also studied the construction of safety traceability system of western fermented ham.This paper analyzed the key information recorded and collected in every production process from two aspects of traceability function and management function.Select the way of convenient and practical RFID tag + bar code label.Write and read the data in the RFID tag with the RFID portable data collector(handheld)to complete the transmission of the data.Finally,the traceability bar code is pasted on the product for circulation and sales.Through mobile phone,consumers can understand the whole production process of this product and realize the safety traceability function,and providing a solution for intelligent information management and food safety traceability of western fermented ham manufacturers.