Modern technology and innovation of Rugao ham

Chinese ham is a traditional pickled product, and its processing is seasonal. Winter curing and natural fermentation are the traditional production methods of China ham. However, the sober "longevity man" has realized that it is difficult to realize the scale, industrialization and normalization of ham production if the traditional processing technology is blindly adopted. They regard tackling key problems in science and technology and implementing technological innovation as the only way to change the traditional production mode of China ham, and take new technologies and processes of curing and fermentation as the main direction of technological innovation of China ham.

With the help of Nanjing Agricultural University and other universities and famous domestic animal products processing expert Professor Zhou, a series of key scientific and technological projects such as "Research on key technologies and equipment of Rugao ham modern technology and new product development" and "Research on key technologies of deep processing of high-quality and safe pork products and new product development" have made major breakthroughs. They boldly applied international advanced research results and related patented technologies and equipment such as "modern dry-cured ham fermentation maturity technology" and "dry-cured ham rolling curing technology and equipment complete set technology", purchased and built standardized complete processing facilities, and installed automatic temperature control system for ham warehouse, realizing the dream of several generations to carry forward Rugao ham brand for a century. At this point, "Rugao ham" has all entered the industrial production, and the processing technology and product quality have jumped to a new platform. But the traditional flavor of China ham hasn't changed at all, and the taste is still great.