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PRODUCTION OF THE SPANISH CURED HAM - PowerPoint PPT Presentation


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PRODUCTION OF THE SPANISH CURED HAM. ARETA Josu. Main data about the pig industry. Iberic ham. Flowsheet. Energy,humidity, air supplier. Water. Hams. Reception of raw materials. Storage of raw materials. Salting. Salts. Post-salting. Drying. Mellowing. Storage.

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Presentation Transcript
flowsheet
Flowsheet

Energy,humidity,

air supplier

Water

Hams

Reception of raw materials

Storage of raw materials

Salting

Salts

Post-salting

Drying

Mellowing

Storage

reception of raw materials
Reception of raw materials

-Feedstock :

-Homologated supplier avoid the bad conditions of the raw materials

-Hygienic transport of the hams between 0º and 4º C

storage of raw materials
Storage of raw materials

-Hams

Refrigerated chambers

-Hygienic facilities

-Periodic rotations of the raw material to be sure that they aren´t storaged indefinitely

-Good aeration

salting
Salting

-Clean the ham and bleed it

-Classify the hams by weight and fat content

-Rub the hams with nitrit salts and piled up in layers of NaCl

-Tempearture: Around 4ºC

-Humidity:Very close to the saturation point of the air

post salting
Post-salting

-Vibrating belt

-Brushing

-45:90 days in between 3º and 6ºC

-Humidity: 80%:90%

-Ph: 5,5:6,4

drying
Drying

-40:55 days

-start the process at 10º raising slowly the tempearture until 30º

-The humidity should be from 85% at the start until 70%

mellowing
Mellowing

- The hams get the final characteristics, taste, smell...

-12 to 36 months of mellowing

-Natural drying, difficult to control the parameters

-Between 100-200 kg/m3.

-Temperatures between 15-20 ºC.

-Realtive humidity around 80%.

storage
Storage

-Hygienic place

-Enough space

-Taking care of not damage the hams