加工猪肉食品六法（The processing of pork food six）.docVIP

加工猪肉食品六法（The processing of pork food six） The indigenous Jinhua pickled ham Material selection, thin skin, thin feet, leg fullness, serum, net, meat, fresh pig hind legs, cool, and can be preserved. The fresh leg weight is usually between 5 kg and 8 kg. Fresh legs shape to make dressing, scraping on both sides of the fat meat, the bamboo leaf. Take a big pot of pickled ham, to spread out a suitable disc pad a clean piece of bamboo, the skin down, for meat, leg skin and the pan bottom can not contact, 3 times to 6 times salt. The first time the total amount of salt salt 1/5 ~ 1/6,2 ~ 3 days after the day of surface salt off the bottom out of some blood should be removed promptly. Second times the amount of salt, accounting for total salt 1/2 ~ 3/5, fat thickness and exposed bones should be more salt, with skin repeatedly rubbed. Endosmotic 8 to 9 days of salt gradually melts and the third, fourth times up until the run out of salt, salt. 10 days after the end of the pickled, the total curing time of 20 days to 35 days, the total salt content of fresh leg weight of 7% ~ 10%, depending on the temperature. Laundry marinated meat soaked to the surface and left leg salt stains with a soft brush in clean water, hanging to dry in the sun, the winter sun for 3 days to 5 days, drying to the skin permeability, meat slightly rose red for the degree. Fermentation of the well dried beef leg put in ventilated and dry place, with the temperature rising, the surface of ham to natural fermentation, ham long green or green yellow colony, which is natural fermentation is good, do not have to wipe the ham started to produce special, mellow flavor. The whole process of ham fermentation, pest flies bite, so as not to spawn insects. Hunan bacon making Preparation of skin thin FeiShou moderate fresh or frozen meat cut into dirt scraping the epidermis, 0.8 kg to 1 kg, a thickness of 4 cm to 5 cm standard with rib strips. Such as the production of boneless bacon, but also to remove the bones.