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正(zheng)宣恩火(huo)腿(tui)沿用中式火(huo)腿(tui)傳統工(gong)藝(yi),結合土(tu)家(jia)苗寨腌(a)臘技術精制而成,選料考究(jiu),工(gong)藝(yi)獨特,質量上乘,歷史(shi)悠久,與(yu)浙江金華火(huo)腿(tui)、江蘇如皋火(huo)腿(tui)、云(yun)南宣威(wei)火(huo)腿(tui)并稱為"中國四大名(ming)腿(tui)"。

宣恩火腿質量技術(shu)要求(qiu)

一、原料及輔料要(yao)求(qiu)

1．豬種(zhong)及養(yang)殖要求：圈養(yang)的本地黑豬，養(yang)殖時間8至10個(ge)月。

2．豬腿(tui)：新鮮后(hou)腿(tui)，重量4kg至6kg。

3．鹽：腌制鹽。

二(er)、加工工藝(yi)流程

選料→修坯→腌制→洗曬→上架發酵(jiao)→落(luo)架堆疊→整理，整個(ge)工序在8個(ge)月以上。

三、加工要點

1．腌制:

（1）腌制操作必須在立冬后開始，立春前結(jie)束。

（2）腌制方法：第(di)(di)(di)(di)一次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)為(wei)每5kg鮮(xian)腿(tui)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)70至80g；第(di)(di)(di)(di)二(er)次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在第(di)(di)(di)(di)一次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后24h至30h進(jin)(jin)行，用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)為(wei)每5kg鮮(xian)腿(tui)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)140g至150g；第(di)(di)(di)(di)三次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在第(di)(di)(di)(di)二(er)次(ci)(ci)(ci)(ci)后的第(di)(di)(di)(di)五(wu)(wu)天(tian)(tian)(tian)進(jin)(jin)行，用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)為(wei)每5kg鮮(xian)腿(tui)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)70 g至80 g；第(di)(di)(di)(di)四次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在第(di)(di)(di)(di)三次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后第(di)(di)(di)(di)六天(tian)(tian)(tian)進(jin)(jin)行，用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)為(wei)每5kg鮮(xian)腿(tui)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)45g至55g；第(di)(di)(di)(di)五(wu)(wu)次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在第(di)(di)(di)(di)四次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后的第(di)(di)(di)(di)七(qi)天(tian)(tian)(tian)進(jin)(jin)行，用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)為(wei)每5kg鮮(xian)腿(tui)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)20g至30g；第(di)(di)(di)(di)六次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)在第(di)(di)(di)(di)五(wu)(wu)次(ci)(ci)(ci)(ci)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)后的第(di)(di)(di)(di)七(qi)天(tian)(tian)(tian)進(jin)(jin)行，用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)為(wei)每5kg鮮(xian)腿(tui)用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)20g至30g。總用(yong)(yong)(yong)鹽(yan)(yan)(yan)(yan)(yan)量(liang)每5kg鮮(xian)腿(tui)不超過(guo)400g。

2．洗曬:

（1）浸腿：放入清水中浸泡10h至12h。

（2）曬腿：干燥(zao)至表面無游離水(shui)。

（3）整(zheng)形(xing)：修(xiu)整(zheng)成為“竹葉形(xing)”。

3．上架發(fa)酵：發(fa)酵時間(jian)6至7個月，至肉面逐(zhu)漸長滿綠(lv)色或黃綠(lv)色相(xiang)間(jian)的霉菌。

4．落架堆疊：堆疊厚度(du)不(bu)超(chao)過12層。

四、質量特色

1．感官特色：

（1）形(xing)狀：整(zheng)腿形(xing)似“竹葉”，爪小骨(gu)細；分割腿為塊狀。

（2）色(se)澤、風味：肉質細(xi)嫩，皮色(se)黃亮，瘦肉紅似(si)玫(mei)瑰、脂白(bai)有光澤、氣味鮮(xian)香、滋味濃郁。

2．理化指標：

項目 要求

水份（以瘦(shou)肉(rou)計）% ≤ 48

食(shi)鹽（以瘦肉中(zhong)的氯化鈉計）% ≤ 10

瘦肉(rou)比率/% ≥ 55

3．安全(quan)及其(qi)他質(zhi)(zhi)量(liang)技(ji)術(shu)要求(qiu)：產品(pin)安全(quan)及其(qi)他質(zhi)(zhi)量(liang)技(ji)術(shu)要求(qiu)必須(xu)符合國(guo)家相關規定。