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正(zheng)宣(xuan)恩火(huo)腿沿用(yong)中(zhong)式火(huo)腿傳(chuan)統工藝,結合土(tu)家苗寨(zhai)腌臘技術精制而(er)成,選料(liao)考(kao)究,工藝獨特(te),質量(liang)上乘,歷(li)史(shi)悠久(jiu),與浙江(jiang)金(jin)華火(huo)腿、江(jiang)蘇如皋(gao)火(huo)腿、云南宣(xuan)威火(huo)腿并(bing)稱為"中(zhong)國四(si)大名腿"。

宣恩火(huo)腿質(zhi)量技術要求(qiu)

一(yi)、原料及輔料要求(qiu)

1．豬種及養(yang)殖要求(qiu)：圈養(yang)的本(ben)地(di)黑(hei)豬，養(yang)殖時間(jian)8至10個月。

2．豬腿：新鮮后腿，重量4kg至6kg。

3．鹽：腌制鹽。

二、加(jia)工工藝流程

選料→修(xiu)坯→腌制(zhi)→洗曬(shai)→上(shang)架發酵→落(luo)架堆(dui)疊→整(zheng)理，整(zheng)個(ge)工序在(zai)8個(ge)月(yue)以上(shang)。

三、加工要點

1．腌制:

（1）腌制(zhi)操作必須(xu)在立冬后開始(shi)，立春前結束。

（2）腌(a)制方法：第(di)(di)一(yi)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)為(wei)每(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)70至(zhi)(zhi)(zhi)80g；第(di)(di)二(er)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)一(yi)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后24h至(zhi)(zhi)(zhi)30h進(jin)(jin)行(xing)(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)為(wei)每(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)140g至(zhi)(zhi)(zhi)150g；第(di)(di)三(san)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)二(er)次(ci)(ci)后的第(di)(di)五天進(jin)(jin)行(xing)(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)為(wei)每(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)70 g至(zhi)(zhi)(zhi)80 g；第(di)(di)四次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)三(san)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后第(di)(di)六天進(jin)(jin)行(xing)(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)為(wei)每(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)45g至(zhi)(zhi)(zhi)55g；第(di)(di)五次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)四次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后的第(di)(di)七天進(jin)(jin)行(xing)(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)為(wei)每(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)(zhi)30g；第(di)(di)六次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)五次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后的第(di)(di)七天進(jin)(jin)行(xing)(xing)(xing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)為(wei)每(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)(zhi)30g。總(zong)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)(liang)(liang)(liang)每(mei)5kg鮮(xian)腿(tui)不超過400g。

2．洗曬:

（1）浸腿：放入清(qing)水(shui)中浸泡10h至(zhi)12h。

（2）曬腿：干(gan)燥至表面(mian)無游離水(shui)。

（3）整(zheng)形：修整(zheng)成為(wei)“竹葉(xie)形”。

3．上(shang)架(jia)發(fa)酵(jiao)：發(fa)酵(jiao)時間(jian)6至7個月，至肉面逐漸長滿綠色(se)或黃綠色(se)相(xiang)間(jian)的霉菌。

4．落(luo)架堆(dui)疊：堆(dui)疊厚度不超過12層。

四、質量特色

1．感官特色：

（1）形(xing)狀：整(zheng)腿(tui)形(xing)似“竹葉”，爪小(xiao)骨細；分割(ge)腿(tui)為塊狀。

（2）色(se)(se)澤、風味：肉(rou)質細(xi)嫩，皮(pi)色(se)(se)黃(huang)亮，瘦肉(rou)紅似玫瑰(gui)、脂白有光澤、氣味鮮香、滋(zi)味濃郁。

2．理化指標：

項目 要求

水份(fen)（以瘦肉計(ji)）% ≤ 48

食鹽（以瘦肉中的(de)氯化鈉計）% ≤ 10

瘦肉比(bi)率/% ≥ 55

3．安(an)全及(ji)其(qi)他(ta)質(zhi)(zhi)量技術要(yao)求(qiu)：產品安(an)全及(ji)其(qi)他(ta)質(zhi)(zhi)量技術要(yao)求(qiu)必(bi)須符(fu)合國家(jia)相關規定。