Abstract：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.
马晓钟；吴开法；陈超；陈顺通. 传统金华火腿生产技术面临的问题及对策[J]. 肉类研究, 2014, 28(6): 27-29.
MA Xiao-zhong;WU Kai-fa;CHEN Chao;CHEN Shun-tong. Technical Problems and Solutions in the Production of Jinhua ham. Meat Research, 2014, 28(6): 27-29.
2014, Vol. 28 
