Making method of Luchuan pig ham

Abstract

The invention relates to a making method of Luchuan pig ham. The method comprises the following steps: washing the pig leg and removing hairs; shaping, namely cutting a plurality of slots in the pork hind leg; soaking and cooling, namely soaking the pork hind leg in white spirit for 30-45 min; pickling, namely sprinkling a layer of salt on the outer surface and in the slots of the pork hind leg, compacting and stacking the pork hind leg, and pickling the pork hind leg for one month; washing the leg, namely cleaning the pork hind leg, drying the pork hind leg under the sun until the pork hind leg is dry and hard; hanging and fermenting, namely brewing saline by using salt, coating the saline on the pork hind leg, hanging the leg in a fermenting chamber to ferment, and maintaining the ventilation state of the fermenting chamber, smudging after fermenting for one month, and maintaining the ventilation state of the fermenting chamber until the outer surface of the pork hind leg grows white mould; and oiling, namely cleanly wiping the pork hind leg by using peanut oil. The Luchuan pig ham prepared by the method disclosed by the invention is mellow in taste and short in pickling time, and the making method is applicable to standard working and is suitable for industrial working.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making Luchuan pork ham. Background technique [0002] Ham is a favorite cured meat product with its unique aroma, and it is also the most marketable cured meat product among pork cured products; the production method is unique and complicated, and the requirements for materials are very high, and pigs fed with pure grain must be selected To marinate the hind legs; to marinate the ham, it is necessary to dry the fresh pig hind legs for 12 to 24 hours every winter when the new year pigs are killed, and then sprinkle salt evenly on the pig hind legs with hands, and rub them while spreading, so that The pig's hind legs fully absorb the salt, and finally put the pig's hind legs in a wooden vat or a large iron pot, cover it, marinate for 15-20 days, and then hang it with a rope in a cool and ventilated place for more than half a year; [0003] In the existing tec...

AI Technical Summary

Problems solved by technology

[0003] In the existing technology, the application number is 201210275589.7 "A Production Method of Blue Flower Ham", which mainly has the following deficiencies: 1. The taste is not good enough and lacks the unique fragrance of ham; 2. The curing time is long, and fat oxidation is prone to occur problems, thus affecting the preservation quality of ham