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The production of Yongning ham
Suining ham is a famous traditional meat food in Liangshan Prefecture, Sichuan Province. It has a unique flavor, rich aroma, less rich in fat, plump legs, ruddy and lustrous, and features of color, smell and taste. It is deeply influenced by consumers. welcome. Suining ham is made from high quality Liangshan Wujin pig and fine pigs Changbai or York hybrid pig's hind legs, made by pickling, washing, and shaping. First, the process flow. Choice of materials → trimming → pickling → washing drying → fermentation → storage Second, the operating technology 1, choice of materials: choose less fat, thin skin, tender meat, lean meat, suitable for marinating, healthy disease-free pigs, Legs with lesions and skin diseases, injured pigs should not be processed. Pork legs require plump legs, fresh cortex, bright red lean meat, and fat-white hind legs. Each leg weight should be 6-10 kg. 2. Renovation: Fresh pig legs that are cut off must be allowed to cool in a ventilated place at 6-10°C. This will reduce the temperature and pH of the pork leg and facilitate the infiltration of salt. When pickling, the pig's leg must be trimmed. Place the thighs on the table and use a knife to cut off the excessively raised joints. Cut the leg skin into a half moon shape to expose the muscles to the legs. And cut off the oil on the meat surface, the oil film, do not damage the muscles, the excess fat and leg skin on both sides flattened, so that the legs were "bamboo-shaped", forced leg muscles, so that the blood vessels within the congestion. 3, pickled: The purpose of pickling is to make the leg dehydrated, preserved and seasoned, salt weight is 9%-10% of the leg weight, pickling time is usually about 40 days, the specific wipe salt has 4 times: (1 ) The first time salt is used to cover 20% of the total amount of salt. Apply a small amount of salt to the legs and leg skin first, then apply the salt evenly to the muscles, then rub it by hand. After being wiped, they were piled up with the meat facing up. The layers were separated by bamboo strips. The stacking time was 2 days. (2) For the second time, 60% of the total amount of salt is occupied by salting. Thicker salt should be applied to the thicker parts of the lumbar vertebrae, pubic bones, and upper thighs. The purpose is to quickly infiltrate the salt into the thick muscles. It is also piled up and piled together. It's 3 days. (3) 15% of the total amount of salts was smeared on the third time, and was mainly applied to the joints of the joints of the bones. The remaining portions were added as appropriate and the stacking time was 5 days. (4) The amount of salt used for the 4th time was 5% of the total amount of salt, mainly for the joints of the joints. The accumulation time was 12 days. After each time salt is piled, it needs to be changed up and down so that the pressure is balanced and the dripped salt water must be drained in time. 4, washing the sun: the marinated pork legs into the clean water to clear the muscle surface excessive salt and grease, so that the muscle surface exposed red, then hanging in a ventilated place to dry 3-4 days, to avoid strong sunlight Irradiation, so as not to cause fat melted out of oil. When the leg skin is slightly dry, the claws should be bent into the upper skin of the leg and flatten the leather surface so that the whole ham has a beautiful appearance. 5. Fermentation: Hang the dried ham in a ventilated room. After a while, the green and green-gray colonies will grow on the meat surface. This is a natural phenomenon of good fermentation. At this time, the ham begins to produce a special smell of glycol . 6. Storage: The processing of ham is usually suitable for the winter and the twelfth lunar month between the winter solstice and the beginning of spring. The ham matures after six months of fermentation. At this point, the coarse paper can be used to wipe off the colonies and oil stains, and apply the sesame oil for storage. Finished warehouses should be well ventilated, protected from moisture and strong light.