Anti-traditional processing ham 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, the buttocks were not removed from the hips, and then the sacral end was curved to remove excess skin and fat on the meat surface. 2. Ingredients: 15 kg of raw meat, 1.5 kg of salt, 0.25 kg of soy sauce, 0.25 kg of wine, 20 g of pepper powder, 12 g of saltpetre, and 0.1 kg of bee sugar. Third, marinated: marinated with an iron pan before the salt sizzling, and then mixed with salt and other ingredients than bee sugar evenly. When pickling, first apply bee sugar to rub evenly on the noodles and the skin, and then mix the even ingredients on the surface. After smearing, place each flesh on its face in a large tub. After about 2 days, turn the upper and lower legs to reverse the position, and then wipe again with half of the remaining salt. The salt is rubbed once every 7 days, and the salt amount is controlled within 0.25 kg. When you last put salt on two occasions, you should rub more on the thickest part of the muscle. 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 about 1 hour so that 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 squeeze from the sides to the leg center, so that the thigh is full, straighten the calf, flatten the creases, and bend the claws into a sickle shape. After that, continue to expose and reshape the leg until the surface of the leg 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 for about 2 to 3 months, ham muscles undergo glycolysis under the action of microorganisms, gradually matured into finished products. Batch processing requires special settings and venues.
Dental Accessories,Oral Therapy Accessories,Dental Disposables Brushes,Micro Applicator
Ningbo Cland Medical Instruments Co., Ltd. , http://www.cland-med.com