PROCESSING LINES IN FOOD INDUSTRY 2003-2004 Prof. Hoffman.
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Transcript of PROCESSING LINES IN FOOD INDUSTRY 2003-2004 Prof. Hoffman.
Have you ever heard something Have you ever heard something about this delicious ham?about this delicious ham?
Something about its historySomething about its history
100 b.C.100 b.C. an author speaks about this an author speaks about this hamham
19th century:19th century: the production starts to be in the production starts to be in multistoried buildingsmultistoried buildings
1963:1963: the Parma ham consortium the Parma ham consortium is is estabilishedestabilished
1970:1970: the Parma ham becomes a the Parma ham becomes a product with protected originproduct with protected origin
The SECRETS of how the Parma The SECRETS of how the Parma ham is madeham is made
4 ingredients4 ingredients
The SECRETS of how the Parma The SECRETS of how the Parma ham is madeham is made
4 ingredients4 ingredients
10 steps10 steps
The 4 ingredientsThe 4 ingredients
Italian pigs (4 million annually)Italian pigs (4 million annually)
Salt (as little as possible for curing and Salt (as little as possible for curing and retarding spoilage)retarding spoilage)
air (the cool, sweet-scented air of the air (the cool, sweet-scented air of the Parma countryside)Parma countryside)
time (hung 300 days at a minimum)time (hung 300 days at a minimum)
The 10 stepsThe 10 steps
1.1. isolamento;isolamento;2.2. raffreddamento;raffreddamento;3.3. rifilatura;rifilatura;4.4. salagione;salagione;5.5. riposo;riposo;6.6. lavatura – asciugatura;lavatura – asciugatura;7.7. pre-stagionatura - toelettatura;pre-stagionatura - toelettatura;8.8. sugnatura;sugnatura;9.9. stagionatura; stagionatura; 10.10. sondaggio e marchiatura.sondaggio e marchiatura.
First stepFirst step
Selected breeds of pigsWeigh around 150 kgOlder than 9 months
15 hours foodlessThe leg is insulated from the body
ISOLAMENTO
Fourth stepFourth step
Wet salt is used for the rindDry salt is used for lean parts
Room of “first salt” for 1 week with 1-4°Cand 80% of humidity
Room of “second salt” for 15-18 daysLoss of 4% of weight
SALAGIONE
Fifth stepFifth step
RIPOSO
room “of rest” for 60-80 days with 1-5 °C and 75% of humidity
The leg must “breathe”Loss of 8-10% of weight
Sixth stepSixth step
The leg is cleaned by cool water and dried by natural enviromental
conditions
LAVATURA - ASCIUGATURA
Seventh stepSeventh step
The leg is hung and it continuesto dry
Loss of 8-10% of weight
PRE-STAGIONATURATOELETTATURA
Eighth stepEighth step
The “sugna” makes the superficial layers softer to avoid that that the
superficial layers of the ham dry faster than the inners
SUGNATURA
Nineth stepNineth step
It is the seventh month and theham must be moved to the cellars around Parma, to
continue in dryingLoss 5% of weight
STAGIONATURA
Tenth stepTenth step
The hams are checked after 10 months for the hams with
a final weight of 7-9 kg and 12 months for which weigh more than 9 kg.
If everything is ok it is possible to put the stampIt means that the ham is ready to be eaten
SONDAGGIO EMARCHIATURA
Something about its nutritional Something about its nutritional valuesvalues
Parma ham is a food which is good for Parma ham is a food which is good for everybody, even for people who are doing everybody, even for people who are doing a low-calorie diet. It has a low cholesterol a low-calorie diet. It has a low cholesterol level and it is one of the basic dishes for level and it is one of the basic dishes for the athletes.the athletes.
How long can I keep it?How long can I keep it?
Packed and boned it is possible to keep it Packed and boned it is possible to keep it for 6 months as long as it is in refrigerated for 6 months as long as it is in refrigerated place with a temperature of 4-8 °C.place with a temperature of 4-8 °C.
The ham with the bone can be hung and The ham with the bone can be hung and kept for 12 months in places with kept for 12 months in places with temperature of 17-20 °C.temperature of 17-20 °C.