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正宣恩火(huo)(huo)腿沿用(yong)中式火(huo)(huo)腿傳(chuan)統工(gong)(gong)藝,結合土(tu)家苗寨腌臘(la)技(ji)術精(jing)制而成,選料(liao)考究,工(gong)(gong)藝獨(du)特,質量上乘,歷史(shi)悠久(jiu),與浙(zhe)江金華(hua)火(huo)(huo)腿、江蘇如(ru)皋火(huo)(huo)腿、云(yun)南宣威火(huo)(huo)腿并稱(cheng)為"中國四大名腿"。

宣恩火腿質量技術(shu)要求

一、原料(liao)及輔料(liao)要求

1．豬種及養(yang)殖(zhi)要求：圈養(yang)的本地黑(hei)豬，養(yang)殖(zhi)時間8至10個月。

2．豬腿：新鮮后腿，重量4kg至6kg。

3．鹽：腌制鹽。

二、加工工藝流(liu)程

選(xuan)料→修坯→腌制→洗(xi)曬→上(shang)架發酵→落架堆(dui)疊→整理，整個工序(xu)在8個月以上(shang)。

三、加工要點

1．腌制:

（1）腌(a)制(zhi)操作必須在立(li)冬(dong)后(hou)開始(shi)，立(li)春(chun)前結(jie)束。

（2）腌制方法：第(di)(di)(di)(di)(di)一(yi)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)70至(zhi)(zhi)80g；第(di)(di)(di)(di)(di)二(er)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)在(zai)第(di)(di)(di)(di)(di)一(yi)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)后(hou)24h至(zhi)(zhi)30h進(jin)行(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)140g至(zhi)(zhi)150g；第(di)(di)(di)(di)(di)三次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)在(zai)第(di)(di)(di)(di)(di)二(er)次(ci)(ci)后(hou)的(de)第(di)(di)(di)(di)(di)五(wu)天(tian)進(jin)行(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)70 g至(zhi)(zhi)80 g；第(di)(di)(di)(di)(di)四次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)在(zai)第(di)(di)(di)(di)(di)三次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)后(hou)第(di)(di)(di)(di)(di)六天(tian)進(jin)行(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)45g至(zhi)(zhi)55g；第(di)(di)(di)(di)(di)五(wu)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)在(zai)第(di)(di)(di)(di)(di)四次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)后(hou)的(de)第(di)(di)(di)(di)(di)七(qi)天(tian)進(jin)行(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)20g至(zhi)(zhi)30g；第(di)(di)(di)(di)(di)六次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)在(zai)第(di)(di)(di)(di)(di)五(wu)次(ci)(ci)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)后(hou)的(de)第(di)(di)(di)(di)(di)七(qi)天(tian)進(jin)行(xing)，用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)為每(mei)(mei)5kg鮮(xian)腿(tui)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)20g至(zhi)(zhi)30g。總(zong)用(yong)(yong)(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)量(liang)每(mei)(mei)5kg鮮(xian)腿(tui)不超過400g。

2．洗曬:

（1）浸腿：放入清水中(zhong)浸泡10h至(zhi)12h。

（2）曬腿(tui)：干燥至表面無游(you)離水。

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

3．上架發酵：發酵時間6至(zhi)7個(ge)月，至(zhi)肉面逐(zhu)漸長滿綠色或黃(huang)綠色相間的霉菌。

4．落(luo)架堆疊：堆疊厚度不超過12層。

四、質量特色

1．感官特色：

（1）形狀：整(zheng)腿(tui)形似“竹葉”，爪(zhua)小(xiao)骨細；分割腿(tui)為(wei)塊(kuai)狀。

（2）色(se)澤、風(feng)味(wei)：肉(rou)(rou)質細嫩，皮色(se)黃亮，瘦肉(rou)(rou)紅(hong)似玫瑰、脂白有光澤、氣味(wei)鮮(xian)香、滋味(wei)濃郁。

2．理化指標：

項目 要求

水份（以(yi)瘦肉計）% ≤ 48

食鹽（以瘦(shou)肉(rou)中的氯化鈉計(ji)）% ≤ 10

瘦肉比率/% ≥ 55

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