Method for salting legs of wild boar and product thereof

Abstract

The invention discloses a method for salting legs of a wild boar and a product thereof. The method for salting the legs of the wild boar comprises the following steps: taking high-quality rear legs and front legs of the wild boar; salting for six times in the process flow; washing, drying in the sun, hanging, fermenting and stacking. The new species of the legs of the wild boar prepared by the process flow meets the strict requirements of food indexes, solves the problems of single material and monotonous taste existing in the traditional meat-salting technology, and minimizes the saltness of the salted legs without adding sodium nitrite harmful to a human body. Therefore, a new gammon product is produced to cater to a new tide of fat reduction in food of modern people. The taste of fresh meat of the wild boar is naturally removed in finished legs of the wild boar after the salting, washing and airing in the sun, and fermenting for a long time. The salted legs of the wild boar have fragrance and unique taste.

Description

technical field [0001] The invention relates to a pickling technology of meat food, in particular to a wild boar leg pickling method and products thereof. Background technique [0002] The traditional method of marinating ham basically includes the following steps: 1. Add salt, apply salt and sodium nitrite on the legs; 2. Sun-drying: After one month of curing, soak the ham in water and dry it in the sun; 3. Hanging fermentation: put the sun-dried ham in the room for natural fermentation. The disadvantages of this method are: 1. The salt is too heavy, and the flavor is mainly used, and the taste is not good; 2. The nitrous acid content of the ham is relatively high. Nitrite, as a meat curing additive, can play a role in color development and antisepsis, but animal experiments have shown that nitrite is carcinogenic, teratogenic and mutagenic, and the traditional curing method lacks development and increases ham Exploration and research on taste changes. Contents of the i...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is: to solve the problem of monotonous taste existing in the prior art, compensating for wild game, reducing the salt content of ham to the greatest extent, and utilizing wild pork to the greatest extent (traditional ham only uses its hind leg, wild boar leg front, hind legs can be marinated), do not add sodium nitrite harmful to human body, solve the problems of monotonous materials and monotonous taste in traditional technology, reduce the salt content of legs to the greatest extent, and expand the purpose of wild pork utilization