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AssigneeGuizhou University
InventorsQiujin ZHU, Yeling ZHOU, Ying ZHOU, Jing WAN, Linggao LIU, Hongying LI, Zhiqing TIAN
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Disclosed is a method for improving quality of cured loin ham mediated by sorbitol, belonging to the field of food processing. The method comprises the following steps: treating loin with curing material containing sorbitol, inoculating bacterial suspension, and fermenting at constant temperature and humidity to obtain sorbitol-mediated curing loin ham. Through experiments, it is found that the salt content, pH value and aw of sorbitol group are lower than those of control group in the whole production and processing process; only Lactobacillus is the dominant genus in the control group, while Staphylococcus and Lactobacillus are the dominant genera in the sorbitol group.
A method for improving quality of cured loin ham mediated by sorbitol, wherein after the loin is treated with a curing material containing the sorbitol, bacterial suspension is inoculated, and the cured loin ham mediated by the sorbitol is obtained by a fermentation under a condition of constant temperature and humidity.
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