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正宣(xuan)恩火腿沿(yan)用中式火腿傳(chuan)統工(gong)藝(yi),結合土家苗寨腌臘技術精制而成(cheng),選(xuan)料考究,工(gong)藝(yi)獨特,質(zhi)量上乘,歷史悠(you)久,與浙江金華火腿、江蘇如皋火腿、云南(nan)宣(xuan)威火腿并稱為"中國四(si)大(da)名腿"。

宣恩火腿質量技術要求

一、原料及輔料要求

1．豬種及養殖要(yao)求：圈養的本地黑(hei)豬，養殖時間8至(zhi)10個月。

2．豬(zhu)腿(tui)：新(xin)鮮后腿(tui)，重量4kg至6kg。

3．鹽(yan)：腌制鹽(yan)。

二(er)、加(jia)工(gong)(gong)工(gong)(gong)藝流(liu)程

選料→修坯→腌(a)制(zhi)→洗(xi)曬(shai)→上架發酵→落架堆疊→整(zheng)理，整(zheng)個(ge)工序在(zai)8個(ge)月以上。

三、加工要點

1．腌制:

（1）腌制操作(zuo)必須在立冬后開始，立春前結束(shu)。

（2）腌制方法：第(di)(di)一次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)每5kg鮮(xian)腿(tui)(tui)(tui)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)70至(zhi)(zhi)80g；第(di)(di)二(er)次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)一次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)后(hou)(hou)24h至(zhi)(zhi)30h進(jin)(jin)行(xing)，用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)每5kg鮮(xian)腿(tui)(tui)(tui)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)140g至(zhi)(zhi)150g；第(di)(di)三(san)次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)二(er)次(ci)(ci)后(hou)(hou)的第(di)(di)五(wu)天(tian)進(jin)(jin)行(xing)，用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)每5kg鮮(xian)腿(tui)(tui)(tui)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)70 g至(zhi)(zhi)80 g；第(di)(di)四次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)三(san)次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)后(hou)(hou)第(di)(di)六天(tian)進(jin)(jin)行(xing)，用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)每5kg鮮(xian)腿(tui)(tui)(tui)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)45g至(zhi)(zhi)55g；第(di)(di)五(wu)次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)四次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)后(hou)(hou)的第(di)(di)七天(tian)進(jin)(jin)行(xing)，用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)每5kg鮮(xian)腿(tui)(tui)(tui)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)30g；第(di)(di)六次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)在(zai)第(di)(di)五(wu)次(ci)(ci)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)后(hou)(hou)的第(di)(di)七天(tian)進(jin)(jin)行(xing)，用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)為(wei)每5kg鮮(xian)腿(tui)(tui)(tui)用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)20g至(zhi)(zhi)30g。總用(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)量(liang)(liang)每5kg鮮(xian)腿(tui)(tui)(tui)不超過400g。

2．洗曬:

（1）浸腿(tui)：放入清水中浸泡(pao)10h至(zhi)12h。

（2）曬腿：干燥至表面無游離水。

（3）整形：修整成為“竹葉(xie)形”。

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

4．落架堆(dui)疊(die)：堆(dui)疊(die)厚度不(bu)超(chao)過12層。

四、質量特色

1．感官特色：

（1）形狀：整腿形似“竹葉”，爪小骨細；分割腿為塊狀。

（2）色澤、風(feng)味：肉質細嫩(nen)，皮(pi)色黃(huang)亮(liang)，瘦肉紅似玫(mei)瑰、脂(zhi)白有(you)光澤、氣味鮮香、滋(zi)味濃郁。

2．理化指標：

項目 要求

水份（以瘦肉計）% ≤ 48

食鹽（以瘦肉中的氯化鈉計(ji)）% ≤ 10

瘦肉比率/% ≥ 55

3．安全(quan)(quan)及其他(ta)質量技(ji)術要求(qiu)(qiu)：產品安全(quan)(quan)及其他(ta)質量技(ji)術要求(qiu)(qiu)必須符合國家相關規定。