芒果视频

正宣恩(en)火腿(tui)沿用(yong)中式火腿(tui)傳(chuan)統工(gong)藝,結合(he)土家(jia)苗寨腌臘(la)技術精制(zhi)而成,選料考究,工(gong)藝獨特,質量上乘,歷史悠久,與浙江金華火腿(tui)、江蘇如(ru)皋火腿(tui)、云南(nan)宣威火腿(tui)并稱(cheng)為"中國四大名腿(tui)"。

宣恩火腿質量技術要求

一(yi)、原料(liao)(liao)及輔(fu)料(liao)(liao)要求

1．豬種及(ji)養殖(zhi)要求：圈養的(de)本地(di)黑豬，養殖(zhi)時間8至10個月。

2．豬腿：新鮮后腿，重量4kg至6kg。

3．鹽：腌制鹽。

二(er)、加工工藝流程

選料→修坯→腌(a)制→洗曬→上架(jia)(jia)發(fa)酵→落(luo)架(jia)(jia)堆疊→整理，整個工序(xu)在(zai)8個月以上。

三、加工要點

1．腌制:

（1）腌制操作(zuo)必須在(zai)立冬后開始，立春前結束。

（2）腌制方法：第(di)一(yi)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)70至(zhi)(zhi)80g；第(di)二(er)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)一(yi)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后(hou)24h至(zhi)(zhi)30h進(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)140g至(zhi)(zhi)150g；第(di)三(san)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)二(er)次(ci)(ci)(ci)后(hou)的(de)第(di)五天進(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)70 g至(zhi)(zhi)80 g；第(di)四次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)三(san)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后(hou)第(di)六(liu)天進(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)45g至(zhi)(zhi)55g；第(di)五次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)四次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后(hou)的(de)第(di)七天進(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)30g；第(di)六(liu)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)五次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后(hou)的(de)第(di)七天進(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)30g。總(zong)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)每(mei)(mei)5kg鮮(xian)(xian)(xian)腿(tui)不(bu)超過400g。

2．洗曬:

（1）浸(jin)腿：放入清水中浸(jin)泡10h至12h。

（2）曬腿：干(gan)燥(zao)至(zhi)表面無游離(li)水(shui)。

（3）整形(xing)：修整成為(wei)“竹葉形(xing)”。

3．上架發(fa)酵(jiao)：發(fa)酵(jiao)時間6至7個月，至肉面逐漸長滿(man)綠色或黃綠色相間的霉(mei)菌(jun)。

4．落架堆疊：堆疊厚度不超過12層。

四、質量特色

1．感官特色：

（1）形(xing)狀(zhuang)：整腿(tui)形(xing)似(si)“竹葉”，爪小骨細(xi)；分(fen)割腿(tui)為塊狀(zhuang)。

（2）色澤(ze)、風味：肉(rou)質細嫩，皮色黃亮，瘦肉(rou)紅(hong)似玫(mei)瑰、脂白(bai)有(you)光澤(ze)、氣味鮮(xian)香、滋味濃郁。

2．理化指標：

項目 要求

水份（以瘦肉計）% ≤ 48

食鹽（以瘦肉(rou)中的氯(lv)化(hua)鈉計）% ≤ 10

瘦(shou)肉比率(lv)/% ≥ 55

3．安全及(ji)其(qi)他質量技(ji)術要(yao)(yao)求(qiu)：產(chan)品安全及(ji)其(qi)他質量技(ji)術要(yao)(yao)求(qiu)必須符合(he)國家(jia)相關規(gui)定。