Making method for Lianhua ham

Abstract

The invention provides a making method for Lianhua ham. The method comprises the following steps: 1) selecting pig legs; 2) trimming the legs; 3) preserving the legs; 4) washing the legs; 5) soaking the legs; 6) drying the legs in the sun; 7) fermenting the legs; and 8) coating the legs with oil. Hind legs of southern Anhui colored pigs are selected and used as a raw material for the ham, and piece weight of the hind legs is 6.5 to 8 kg. The legs are preserved by salting once, and fine salt accounting for 2.5% to 10% of total leg weight is sprinkled on the legs; after saline water in the legs oozes out, the legs are salted again, and sea salt accounting for 8% to 10% of the total leg weight is smeared on the legs; then the hind legs are tightly stacked and are turned over once in 3 days to allow the salt to be totally adsorbed; then the hind legs are turned over once every 5 days, altogether 3 times, and natural removal of the salt is carried out; the hind legs are turned over once every 7 days, altogether 2 times; and natural fermentation is carried out. Compared with conventional production processes for Lianhua ham, the method provided by the invention overcomes disadvantages of Lianhua ham made in a farmhouse, broadens smoky flavor of Lianhua ham on the basis of oil and non-greasy taste of Lianhua ham and can be applied to industrial standardized production. The Lianhua ham produced in the invention has a willow leaf-like shape, good mouthfeel, a brilliant color, delicious taste and unique flavor.

Description

technical field [0001] The invention belongs to the technical field of meat product storage and processing, and in particular relates to a method for making ham. Background technique [0002] At present, there are many ham production methods. Disclosed a kind of pickling method of ham as Chinese patent 00102970.3, comprises the following steps: A. Salt on, B. Put into vat, C. Hang in the air, D. Heap cover, in the salting step, every time 100 kilograms of fresh legs Add 7-10 kg of refined salt and 3-6 kg of white wine. In the heaping step, select the firewood ash containing 60%~100% of pine wood, 0~40% of pear wood, and 0~20% of mulberry wood to cover more than half a year. Another example is Chinese patent 200410014841.4, a method for producing low-salt Jinhua ham under temperature-controlled, humidity-controlled and closed conditions. It adopts a closed-type production in a controlled room, and uses a temperature and humidity control device to simulate the temperature an...

AI Technical Summary

Problems solved by technology

However, at present, the production of blue flower ham is mainly self-made by farmers. Not only the output is low, but also the quality is unstable, mainly manifested in the excessive salty taste, waste, and brine production, which affects the market development of blue flower ham

The main reason is that the marinating of the blue flower ham needs to be pressed. When the farmer makes the blue flower ham, the quantity is small, so it is generally pressed with stones, which leads to uneven curing, and the ham is not firm enough to marinate.