The anti-traditional ham processing method is as follows:
First, the choice of materials: Select thin skin, lean meat, in line with the processing of ham production of pig hind legs as raw materials. After caesarean section, there is no recommended gap
The department takes it off, then sculpts the sponsor's end and removes excess skin and fat that is attached to the meat.
2. Ingredients: 15 kg raw meat, 1.5 kg salt, 0.25 kg soy sauce, 0.25 kg wine, 20 g pepper powder, saltpetre 12
Grams, bee candy 0.1 kilograms.
Third, marinated: marinated with an iron pan before the salt sizzling, and then mixed with salt and other ingredients than bee sugar evenly. Marinated
When you first use bee sugar to rub the meat and leather surface evenly, and then mix the ingredients evenly on the surface. After smearing, put each flesh
Face the meat in a large tub. After about 2 days, turn the upper and lower legs to reverse the position and rub it again with half the amount of salt remaining.
once. The salt is rubbed once every 7 days, and the salt amount is controlled within 0.25 kg. When the last two times salt, it is the most muscular
Exfoliate some of the rich parts. During the entire salting process, the pots cannot be poured out to keep the pickling environment consistent.
Fourth, shaping: raw leg after the end of the pickling process, should immediately wash the sun. Before washing your legs, soak the meat face down in cold water for 1 hour
Around the time, the water penetrates into the meat and reduces its salt content. When soaking, brush along the direction of the muscle fibers, do not let the lean meat tilted
. After washing, hang the legs in the sun under the sun and reshape them when the muscles are hardened. When shaping, use both hands to move from both sides to the legs
The heart squeezed, making the thigh heart full, straightening the calf, flattening the wrinkled skin, and bending the claw into a sickle shape. After that, leg again
Continue exposure and shaping until the leg surface is dry and the shape is fixed.
V. hanging hanging: a small amount of processing, just keep the legs at a certain distance and hang in a ventilated place. Hanging about 2 to 3 months, the fire
Leg muscles undergo glycolysis under the action of microorganisms and gradually mature into finished products. Batch processing requires special settings and venues.
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