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正宣(xuan)恩火(huo)腿沿用中(zhong)式火(huo)腿傳統(tong)工藝,結合土家(jia)苗寨腌臘(la)技術精(jing)制而成,選料考(kao)究,工藝獨特,質量上(shang)乘,歷(li)史悠久,與浙江(jiang)金(jin)華火(huo)腿、江(jiang)蘇如皋火(huo)腿、云南宣(xuan)威(wei)火(huo)腿并稱為"中(zhong)國四(si)大(da)名腿"。

宣恩火腿質量技術要求(qiu)

一、原料(liao)及輔料(liao)要求

1．豬(zhu)種及養(yang)殖要求：圈(quan)養(yang)的本(ben)地黑豬(zhu)，養(yang)殖時間(jian)8至10個月。

2．豬腿(tui)：新鮮后腿(tui)，重量4kg至6kg。

3．鹽：腌制(zhi)鹽。

二、加工(gong)工(gong)藝流(liu)程

選料→修坯→腌(a)制→洗曬→上(shang)架發酵(jiao)→落(luo)架堆疊(die)→整理，整個(ge)工序在8個(ge)月(yue)以上(shang)。

三、加工要點

1．腌制:

（1）腌制操作必須在立冬后開始，立春(chun)前(qian)結束。

（2）腌(a)制方(fang)法：第(di)一(yi)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)為(wei)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)70至(zhi)80g；第(di)二次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)在(zai)第(di)一(yi)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)后(hou)(hou)(hou)24h至(zhi)30h進(jin)(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)為(wei)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)140g至(zhi)150g；第(di)三(san)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)在(zai)第(di)二次(ci)后(hou)(hou)(hou)的第(di)五(wu)天(tian)進(jin)(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)為(wei)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)70 g至(zhi)80 g；第(di)四(si)(si)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)在(zai)第(di)三(san)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)后(hou)(hou)(hou)第(di)六天(tian)進(jin)(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)為(wei)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)45g至(zhi)55g；第(di)五(wu)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)在(zai)第(di)四(si)(si)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)后(hou)(hou)(hou)的第(di)七天(tian)進(jin)(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)為(wei)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)20g至(zhi)30g；第(di)六次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)在(zai)第(di)五(wu)次(ci)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)后(hou)(hou)(hou)的第(di)七天(tian)進(jin)(jin)行(xing)，用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)為(wei)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)20g至(zhi)30g。總用(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)量(liang)每(mei)(mei)5kg鮮(xian)(xian)腿(tui)(tui)(tui)(tui)不超過400g。

2．洗曬:

（1）浸腿：放入清(qing)水中(zhong)浸泡10h至12h。

（2）曬腿(tui)：干燥至(zhi)表面無游離水(shui)。

（3）整形(xing)：修(xiu)整成(cheng)為“竹葉形(xing)”。

3．上架發酵(jiao)：發酵(jiao)時間6至7個(ge)月(yue)，至肉面逐漸長滿綠(lv)色或黃綠(lv)色相(xiang)間的霉菌。

4．落架堆疊：堆疊厚度不超過12層(ceng)。

四、質量特色

1．感官特色：

（1）形(xing)狀(zhuang)：整腿(tui)形(xing)似“竹葉”，爪小骨(gu)細(xi)；分割腿(tui)為塊(kuai)狀(zhuang)。

（2）色澤、風味(wei)：肉質細嫩，皮色黃亮，瘦肉紅似玫瑰、脂白(bai)有光(guang)澤、氣味(wei)鮮(xian)香、滋味(wei)濃郁。

2．理化指標：

項目 要求

水份（以瘦肉計(ji)）% ≤ 48

食鹽（以瘦肉中的(de)氯化(hua)鈉(na)計）% ≤ 10

瘦肉(rou)比率/% ≥ 55

3．安全及(ji)其他質量技(ji)術(shu)要求：產品(pin)安全及(ji)其他質量技(ji)術(shu)要求必須符合國(guo)家相(xiang)關(guan)規(gui)定。