芒果视频下载

正宣(xuan)恩火腿(tui)沿用(yong)中式火腿(tui)傳統工(gong)藝(yi),結合土家苗寨腌臘技術(shu)精制而成(cheng),選料考(kao)究(jiu),工(gong)藝(yi)獨(du)特,質量(liang)上乘,歷史悠久,與浙江(jiang)金華火腿(tui)、江(jiang)蘇如皋火腿(tui)、云南宣(xuan)威火腿(tui)并(bing)稱(cheng)為"中國四大(da)名腿(tui)"。

宣(xuan)恩火腿質(zhi)量(liang)技術要求

一、原料及(ji)輔料要求

1．豬(zhu)種及養殖(zhi)要求：圈養的本地黑(hei)豬(zhu)，養殖(zhi)時(shi)間8至10個月。

2．豬腿：新(xin)鮮(xian)后腿，重量4kg至(zhi)6kg。

3．鹽(yan)：腌制鹽(yan)。

二、加工工藝流程

選(xuan)料→修坯→腌制→洗曬→上架發酵→落架堆疊(die)→整(zheng)理，整(zheng)個(ge)工序在8個(ge)月以上。

三、加工要點

1．腌制:

（1）腌制操作必須在立冬(dong)后開始，立春(chun)前結束。

（2）腌制方法：第(di)(di)一次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)(mei)5kg鮮腿(tui)(tui)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)70至(zhi)(zhi)(zhi)80g；第(di)(di)二次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)一次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)后24h至(zhi)(zhi)(zhi)30h進(jin)(jin)行，用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)(mei)5kg鮮腿(tui)(tui)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)140g至(zhi)(zhi)(zhi)150g；第(di)(di)三次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)二次(ci)后的(de)第(di)(di)五(wu)天(tian)進(jin)(jin)行，用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)(mei)5kg鮮腿(tui)(tui)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)70 g至(zhi)(zhi)(zhi)80 g；第(di)(di)四(si)次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)三次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)后第(di)(di)六天(tian)進(jin)(jin)行，用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)(mei)5kg鮮腿(tui)(tui)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)45g至(zhi)(zhi)(zhi)55g；第(di)(di)五(wu)次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)四(si)次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)后的(de)第(di)(di)七天(tian)進(jin)(jin)行，用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)(mei)5kg鮮腿(tui)(tui)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)(zhi)30g；第(di)(di)六次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)五(wu)次(ci)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)后的(de)第(di)(di)七天(tian)進(jin)(jin)行，用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)(mei)5kg鮮腿(tui)(tui)用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)(zhi)30g。總用(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)量(liang)每(mei)(mei)(mei)5kg鮮腿(tui)(tui)不超過400g。

2．洗曬:

（1）浸腿：放入清水中浸泡10h至(zhi)12h。

（2）曬(shai)腿：干燥至表面(mian)無游離水(shui)。

（3）整形：修(xiu)整成為“竹(zhu)葉形”。

3．上架發酵：發酵時(shi)間6至7個月，至肉面(mian)逐漸長滿綠(lv)色或黃綠(lv)色相間的霉菌。

4．落架(jia)堆疊：堆疊厚度不超(chao)過(guo)12層。

四、質量特色

1．感官特色：

（1）形狀：整(zheng)腿(tui)(tui)形似(si)“竹葉”，爪(zhua)小骨細(xi)；分割腿(tui)(tui)為塊狀。

（2）色澤(ze)、風味：肉質細嫩，皮色黃亮(liang)，瘦肉紅似玫(mei)瑰、脂白有光澤(ze)、氣味鮮香、滋(zi)味濃郁(yu)。

2．理化指標：

項目 要求

水份（以瘦肉計）% ≤ 48

食(shi)鹽（以瘦肉中的氯化(hua)鈉計）% ≤ 10

瘦(shou)肉比率/% ≥ 55

3．安全及(ji)其(qi)他(ta)質量(liang)(liang)技術要(yao)求：產(chan)品安全及(ji)其(qi)他(ta)質量(liang)(liang)技術要(yao)求必(bi)須符合國家相關規(gui)定。