Профессионально-ориентированное чтение для магистров и аспирантов пищевых специальностей университета (сборник текстов). Михедова Л.Г. - 13 стр.

                                                                      flavour, and is practised systematically on a commercial scale. A
                       19. Cured ham                                  temperature of 20-30°C is maintained for a week, while the
                                                                      relative humidity fluctuates between 65 and 85%. During this
    Cured ham is an uncooked pork butchery product which is           phase of treatment, degradation of proteins and fats is initiated,
first dried and then left to mature. Retention of the original        while the loss of weight reaches an overall figure of 16-18% of
anatomical structure distinguishes it from the dry sausage            the initial weight.
already described. However, it is similar to this last product,          The final phase is drying, which lasts from 2 to 6 months and
belonging to the second category of 'foodstuffs of intermediate       on a commercial scale is carried out at a temperature of 13-16°C
equilibrium moisture content at the close of drying, and by the       and a relative humidity of 75-85%; intermittent ventilation
importance in manufacture of curing agents. The raw material is       reduces the risk of crust formation. In industry there are distinct
pork ham joints taken preferably from carcasses chilled quickly       stages, the last of which is called 'finishing'. Its duration directly
after slaughter and kept refrigerated after cutting, thus limiting    determines the flavour and texture characteristics of the final
microbial growth.                                                     product. To limit total loss of weight to 25-28% it is preceded by
    Curing is preceded by a preparation stage, in the form of         an operation in which the exposed muscle parts are coated with
successive rubbing, either in the fresh state or after freezing, in   pork leaf fat or lard. (2400)
which case penetration of salt and loss of water are accelerated.
The first rubbing is done with a complex mixture consisting
principally of salt, nitrates, and spices, together with sugars and      20. The treatment and use of water in brewing
water in some cases. Subsequent rubbing is usually confined to
the application of salt alone, to maintain the maximum level of       Brewing requires a plentiful supply of good clean water. Water
salt concentration. The duration of contact with the salt varies      accounts for approximately 95% of the total beer volume.
with the weight of the ham, but for commercial production             Water, often called liquor in a brewing context, is used for:
about 20 days is usual. This operation takes place in the cold,
usually at temperatures between + 4°C and + 1°C. During this          1. Treated brewing water
stage the product loses around 2 to 4% of its weight in the form         - brewing and processing
of water and halophilic proteins. The ensuing stage, termed              - dilution
'desalting', is intended, among other things, to remove excess           - cleaning and CIP
salt. It consists of dipping in cold running water, followed by       2. Softened water
draining for a period of 12-24 h. In industry, this phase consists       - bottle washing
of initial brushing, followed by spraying with lukewarm water,           - pasteurisation
and drying at 2-5°C for 3-6 weeks. The loss of weight, at the         3. Mains/untreated water
close of this treatment, amounts to 10-12%. Next comes stoving,          - general cleaning e.g. floors
an operation which, though often neglected in the traditional         4. Demineralised water
manufacturing process, seems to be of prime importance for               - boiler feed water