Jinhua ham processing technology

Ham is a traditional and special product of our country. It is made from the pig's front and back legs and is made of preserved food, washed in the sun, and dried. Because this product is bright in color, it is named ham. Although ham production varies depending on the place of production, the processing is basically the same. Taking Jinhua ham as an example, the following is introduced.
First, the choice of raw materials used to meet the health requirements of fresh pork legs (after the best leg), requiring thin skin thin claws, less thin and fat, muscle bright red, white skin, no disability and lesions. The weight of 5 ~ 7.5 kg is more appropriate.
Second, the trim will be the residual hair on the leg, dirty blood scraped, remove the hoof shell, flatten the pubic bone, remove the tail vertebrae, the surface and the edge trimming neatly, squeeze out the blood vessels congestion, leg curvature into the leg, so that the legs Flat surface.
The suitable temperature for pickling and pickling is about 8°C, and the pickling time is about 35 days. Taking 100 kg of fresh legs as an example, the amount of salt used is 8 to 10 kg, and the salt is generally divided into 6 to 7 times. The first time salt, called small salt, remove a thin layer of salt on the meat surface, using about 2 kg of salt. After salting, the hams are stacked 12 to 14 layers at right angles. The second time salt, called salt, was on the first day of salting. Flip your leg first, squeeze your blood out by hand, and add salt. About 5 kg of salt is used. Intensify the application of salt at the thickest parts of the muscle. Put the legs neatly after salting. The third time on the seventh day of salt, according to the size of the leg and the hardness of the meat to determine the amount of salt, usually about 2 kg, focusing on the thicker muscles and bone parts. On the thirteenth day, the temperature of the salt was checked on the thirteenth day, and the degree of dissolution of the salt was checked. For example, most of the melted salt can be used to supplement salt, and the amount is 1 to 1.5 kg. Salts on the 25th and 27th days, respectively, are mainly for large hams and muscles that have not yet been preserved and are still relatively soft, and appropriate salt is used. The amount is about 0.5 to 1 kg. During the salting process, it is necessary to pay attention to the withdrawal of salt evenly, with the skin facing downwards when stacked and with the top side upside down. After about a month or so, when the surface of the meat often has a white crystalline salt cream and muscles are firm, it means that it has been marinated.
Fourth, soaking brushing marinated ham soaked in clean water, face down, all immersed. Achieve subcutaneous impregnation, soaked in the meat surface. When the water temperature is around 10°C, soak for about 10 hours. Soak after scrubbing, with bamboo brush to the claws, leather, meat and other parts, gently brushing along the lines, washed clean, and then dip into the water for 2 hours.
5. Shaping and Shaping The cleaned ham is tied together with two ropes and hung on the thighs. It takes about 5 days to dry in the sun until the skin is bright and the meat is covered with oil. In the drying process, when the legs are almost dried and hardened, the factory stamps and trademarks are stamped and plasticized. Place the ham on a twisted stool, straighten the bones, hammer the joints, pinch the little hoofs, wring the claws, and hold the legs to make them plump.
6. After drying and drying in the sun, the ham is moved into the room for hanging and fermentation to further evaporate the water and to decompose the protein in the muscle and increase the color, aroma, and taste of the product. When hanged, the ham must be neatly placed with gaps between the legs. Hanging through the air, the legs shrink, the exposed leg bones, so it is necessary to perform a plastic surgery to make it a perfect "bamboo-shaped." After 2 to 3 months of hanging and hanging fermentation, the leather surface was dry yellow, and the meat surface was oily. The common muscle surface gradually produces green mold, called "oil flower", which is a normal phenomenon, indicating moderate dryness and moderate brackishness.
VII. Dropped racks The hams that had been fermented and trimmed were batched off according to the degree of drying. According to the size, they are stacked on a wooden bed with the meat facing upwards and the skin facing downwards. The stack is turned every 5-7 days to make the oil even. After about half a month of ripening process, it is the finished product.
Eighth, product characteristics Jinhua ham, bright skin, purple meat surface, full of legs, like bamboo leaves. Fine muscles, salty palatability, rich aroma. Ham can be steamed and cooked directly after cooking. It can also be used to replicate pastries, canned foods or flavors.

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Shangdong province is the main machinery production base in China. 

KANGERJIAN Medical Technology Co., Ltd. is a group of senior lighting  design expert and machinery manufacturing expert company with 20years experience and factory locating in the east city--the hometown of confucius--Qufu in Shandong province, China.


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