芒果视频下载

正宣恩火(huo)(huo)腿沿用中(zhong)式火(huo)(huo)腿傳統(tong)工(gong)藝(yi),結合(he)土(tu)家苗寨腌臘技(ji)術精制而成,選料考(kao)究,工(gong)藝(yi)獨特,質量(liang)上乘,歷(li)史(shi)悠久,與浙江金(jin)華火(huo)(huo)腿、江蘇如皋火(huo)(huo)腿、云(yun)南宣威火(huo)(huo)腿并(bing)稱為"中(zhong)國(guo)四大(da)名(ming)腿"。

宣恩火腿質量技術要求

一、原料及(ji)輔料要求

1．豬種及養殖要求：圈養的本地黑豬，養殖時間8至10個月。

2．豬腿(tui)：新鮮后腿(tui)，重量4kg至6kg。

3．鹽(yan)：腌(a)制鹽(yan)。

二、加工(gong)工(gong)藝流程(cheng)

選料(liao)→修坯(pi)→腌制(zhi)→洗曬→上架發酵→落架堆疊→整理，整個工(gong)序(xu)在8個月以(yi)上。

三、加工要點

1．腌制:

（1）腌制操作(zuo)必須在立(li)冬后開始，立(li)春(chun)前(qian)結束。

（2）腌制方法：第(di)(di)(di)一(yi)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)70至(zhi)80g；第(di)(di)(di)二次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)在第(di)(di)(di)一(yi)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)后(hou)(hou)24h至(zhi)30h進(jin)行(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)140g至(zhi)150g；第(di)(di)(di)三次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)在第(di)(di)(di)二次(ci)(ci)(ci)后(hou)(hou)的第(di)(di)(di)五(wu)(wu)天(tian)進(jin)行(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)70 g至(zhi)80 g；第(di)(di)(di)四(si)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)在第(di)(di)(di)三次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)后(hou)(hou)第(di)(di)(di)六天(tian)進(jin)行(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)45g至(zhi)55g；第(di)(di)(di)五(wu)(wu)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)在第(di)(di)(di)四(si)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)后(hou)(hou)的第(di)(di)(di)七天(tian)進(jin)行(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)20g至(zhi)30g；第(di)(di)(di)六次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)在第(di)(di)(di)五(wu)(wu)次(ci)(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)后(hou)(hou)的第(di)(di)(di)七天(tian)進(jin)行(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)為(wei)(wei)(wei)(wei)每(mei)(mei)5kg鮮腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)20g至(zhi)30g。總用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)量(liang)(liang)每(mei)(mei)5kg鮮腿(tui)不超過400g。

2．洗曬:

（1）浸腿(tui)：放入清水(shui)中浸泡10h至12h。

（2）曬腿：干燥至表面無游(you)離水。

（3）整(zheng)形(xing)：修整(zheng)成為“竹(zhu)葉(xie)形(xing)”。

3．上架(jia)發(fa)酵(jiao)：發(fa)酵(jiao)時(shi)間(jian)(jian)6至(zhi)7個月，至(zhi)肉面逐(zhu)漸長滿(man)綠(lv)(lv)色(se)或黃綠(lv)(lv)色(se)相間(jian)(jian)的霉菌。

4．落架(jia)堆疊：堆疊厚度(du)不超過12層。

四、質量特色

1．感官特色：

（1）形狀：整腿形似“竹葉(xie)”，爪小骨細；分割腿為(wei)塊(kuai)狀。

（2）色(se)澤(ze)、風味：肉(rou)質細(xi)嫩，皮(pi)色(se)黃亮，瘦肉(rou)紅似玫(mei)瑰(gui)、脂白(bai)有光澤(ze)、氣味鮮香、滋味濃郁。

2．理化指標：

項目 要求

水份（以瘦肉(rou)計）% ≤ 48

食鹽（以(yi)瘦肉中的氯化鈉計）% ≤ 10

瘦肉比率/% ≥ 55

3．安全及其他質量技術(shu)要求(qiu)：產品安全及其他質量技術(shu)要求(qiu)必須(xu)符合國家相關規(gui)定。