CAJ | 학술논문

金华火腿是我国著名的传统肉制品。随着社会生活的进步，消费观念的转变，生活方式的改变，金华火腿传统生产技术及产品面临以下问题：1）腌制用盐量过大，导致产品含盐量过高；2）用于发色、防腐的硝酸盐对人体健康有害；3）国家、行业标准落后，存在过低过宽的问题；4）质量检测技术落后；5）产品食用不方便。为解决以上面临的问题，笔者有几点建议：1）采用控温控湿设备，控制食盐渗透速度；按原料腿只重组别分别用盐；采用粗细颗粒合适的腌制用盐及托盘腌制等更能科学控制用盐的腌制方式；2）在腌制盐中添加一些粉状葡萄糖等进行护色，以取代硝酸盐的作用；3）对现有SB/T10004-92《中国火腿》和GB/T19088-2008《地理标志产品金华火腿》进行修订；4）建议引入电子鼻与计算机相结合技术，对香味质量进行信息化处理，通过与储存的数据进行比对，得到香味质量的量化等级；5）增加分割包装的类型，以满足不同顾客的需要。
금화화퇴시아국저명적전통육제품。수착사회생활적진보，소비관념적전변，생활방식적개변，금화화퇴전통생산기술급산품면림이하문제：1）업제용염량과대，도치산품함염량과고；2）용우발색、방부적초산염대인체건강유해；3）국가、행업표준락후，존재과저과관적문제；4）질량검측기술락후；5）산품식용불방편。위해결이상면림적문제，필자유궤점건의：1）채용공온공습설비，공제식염삼투속도；안원료퇴지중조별분별용염；채용조세과립합괄적업제용염급탁반업제등경능과학공제용염적업제방식；2）재업제염중첨가일사분상포도당등진행호색，이취대초산염적작용；3）대현유SB/T10004-92《중국화퇴》화GB/T19088-2008《지리표지산품금화화퇴》진행수정；4）건의인입전자비여계산궤상결합기술，대향미질량진행신식화처리，통과여저존적수거진행비대，득도향미질량적양화등급；5）증가분할포장적류형，이만족불동고객적수요。
Jinhua ham is a famous traditional meat product in China. With the advancement of social life and changes in consumer attitudes and lifestyle, the traditional production techniques of Jinhua ham are now facing the following problems:1. the salt content of products is too high owing to the overuse of salt in the curing process;2. the nitrate used in the curing process is harmful for human health; 3. the national and industry standards are too wide; 4. lack of advanced quality detection technologies;5. inconvenience of eating. To solve these problems, the authors proposed the following suggestions:1. the permeation rate of salt is controlled by controlling the temperature and the humidity;2. the amount of salt added is based on the weight of raw pig leg, and the appropriate granularity of salt and tray curing are used. 2. glucose powder instead of nitrate is added to the curing salt for color preservation;3. the SB/T10004-92 and GB/T19088-2008 standards need revising. 4. electronic nose combined with computer is introduced to process data on aroma quality for quantitative grading by comparison with stored data. 5. Increased product types are available to meet the different needs of customers.