Production method for salting selenium-rich pig legs
A production method and pig's knuckle technology, which is applied in the production field of pickled selenium-enriched pig's knuckles, can solve the problems of affecting the preservation quality of ham, lack of ham flavor, and long pickling time, so as to shorten the production cycle, eliminate external bacteria, The effect of short marinating time
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[0025] A production method for pickling selenium-enriched pig's feet, starting in winter; the temperature should be 2-6°C, including the following steps in sequence:
[0026] (1) Leg washing and hair removal: Luchuan pigs are selected, and the hind legs of the pigs are taken after slaughter, and the hind legs of 3,000 kg pigs are selected, and cleaned, hair removed, and trotters removed;
[0027] (2) Shaping: Cut the pig’s hind legs in step (1) into multiple grooves, and the multiple cut grooves spirally surround the pig’s hind legs, and make the grooves as deep as the pig bones, and forcefully squeeze out the blood inside;
[0028] (3) Soaking and cooling: Soak the hind leg of the pig in step (2) in Huangjing wine for 45 minutes, then take it out and let it cool for 19 hours. Rice wine can be used for Huangjing wine, and the alcohol content of Huangjing wine is 50 Above ℃;
[0029] (4) Pickling: Sprinkle a layer of zinc-selenium salt evenly on the surface of the pig's hind l...
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