China's ham is famous for its unique flavor, color, smell, taste, shape and well-known domestic and foreign markets. Zhejiang “Jinhua ham†is made of fresh brazed legs, salted and seasoned with various seasonings. Varieties of ham are divided into "spring legs" and "winter legs" according to the season of production. The winter legs are marinated in the winter, when the weather is cold, the product is not easy to degenerate so the salt used in the processing is less, the ham smell is light and delicious, the spring legs are marinated in the spring, when the weather gradually warms up In order to prevent ham from deteriorating, more salt is used in the system, and saltpetre is also mixed with saltpetre. Because the coal is salty and not delicious enough, the annual “frost†to “clearness†is the golden period for making ham. 1, the choice of materials: use a gross weight of 120-140 pounds of pigs, take the skin thin and thin lean meat and more fresh meat, the weight of the fresh hind legs weighing 9.5-11 pounds, skin thickness of 2 mm or so is appropriate (each The weight of the leg is about 5 kg and the size is moderate). 2, repair legs: scraping off the skin with the scraper scraped the residual hair and dirt, with a scraper knife flattened pubic bone, trimmed ischium, remove the vertebrae and spine, so that the muscles exposed, then remove excess fat, squeeze out in The bruises of the taro veins make the pig's legs neat and willow (bamboo) leaf shape. 3, pickled: marinated with salt and saltpetre. 10 pounds of fresh legs prevail. (1) Salt for the first time (add 10% saltpetre to the salt): Spread a thin layer of salt (about two per leg) on ​​the meat to remove moisture and congestion. After the salt is finished, the legs are neatly stacked on the 12th to 14th floors and can be stacked in the vat. When the weather is cold, they can be stacked higher. Between the two layers is a bamboo strip, and the top layer is covered with sacks and the weight is pressed. (2) The second salt is added (the salt salt can be added to the saltpetre to 20%). After two or three days of salting for the first time, the leg is turned and the salt is added for the second time. The amount of salt on each leg For 5 or so. Squeeze the blood again before salting. When the temperature is high, sprinkle some potassium nitrate on the three-stranded heads. Finish the salt and stack the legs neatly. The three letterheads are the thickest parts of the ham's surface, so pay attention to the amount of salt deposited on these parts. Finally, turn the legs every three days. (3) complex three salt: in the second salt on the 1-2 weeks, the salt amount of 2-3 per leg, double salt should pay attention to check the three heads of the excess salt and leg softness degree . (4) Complex salt: After the complex salt is applied on the 7th day, when the Santoutou salt has dissolved most of the salt, about 1.5 C may be scattered and the sticky salt on the leg skin may be wiped off. Complex five, compound six salt is also the middle of every 7 days, check the degree of salt dissolved and down the stack to adjust the temperature. Generally speaking, the number of days for the compounding of spring legs is less, and the interval between making the compound legs of the winter legs can be slightly longer. 4, washing and plastic surgery: the last overnight after a double salt pickled for half a month, according to the size of the processing of pork legs and salty to determine the bubble time, usually with cold water to soak the whole face down the legs 2 to 6 Hours, soaked legs washed with clean water, air drying air about 8 hours to plastic surgery. The method of shaping, first, both sides of the leg from the sides of the legs to the leg and force squeezing, so that the legs full of olive-like leg; the second is to use wooden sticks and stool stool to make the leg straight and neat, until the paint no wrinkles; The foot flaps are processed into a sickle shape and then exposed to light. After the legs are yellow or light yellow, the inside and outside are firm, the skin is oily, the subcutaneous fat is white, and when the muscles are purple, the sun exposure is completed. Plastic surgery takes 2-3 consecutive days. 5. Hanging drying and fermentation: In order to achieve sufficient dryness and color odor, the legs are hung on the wooden frame one by one, separated by 7-8 centimeters, hung in the sun and fermented, and generally hung in the sun for four or five days, and then stored. Two to three months of fermentation, according to the degree of drying, one by one off the shelf is the finished product. At this point, attention should be paid to the venting effect of the hanger. Finished product features: special flavor, rich aroma, more refined and less fat, plump legs, shaped like willow (bamboo) leaves, ruddy like fire, color, flavor and taste. The ham is bright red in colour, scented in fragrant ones, darker red in quality, tastes salty and not fragrant, and even oily. To identify the quality of the ham, use the following method: Use a bamboo stick to measure the full amount of ham and then remove the bamboo stick to sniff. The newly made ham should be odorless, and if the new leg smells or smells, it will not last long. The new leg had a fragrance only in the summer, when the odor was bad.
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