Acceptance of fresh pork legs, trimming and cutting leg blanks, curing (curing room, leg bed, total salt content of 9%~ 12% of the weight of fresh pork legs, sodium nitrite dosage ≤0.3‰)(* * * * six times), soaking legs, washing legs (stamping, first and second times), and drying legs for shaping (several times)

The concise process is as follows:

1, using Jinhua famous breeding pig "Liangtouwu" as raw material;

2, ham raw materials are spread cold;

3. Trim the ham raw materials;

4, the commodity inspection bureau personnel to carry out health inspection of ham raw materials;

5. salted ham;

6. Wash the ham;

7, shaping the washed ham;

8. Stamp Jinhua ham;

9, ham threshing plastic surgery;

10, ham fermentation;

1 1, quality inspection of fermented ham;

12. Simple packaging of ham;

13, sensory test of ham;

14, microbiological examination of ham products;

15. Physical and chemical analysis of ham products;

16. the personnel of the commodity inspection bureau carried out sanitary inspection on the equipment.

Ham (English: ham) is the leg of cured or smoked animals (such as beef leg, lamb leg, pig leg and chicken leg). After curing, smoking, fermentation and drying, ham is also called "turkey" and "blue smoked". China traditional cuisine. Originated in Jinhua, Zhejiang, it is most famous for modern ham produced in Jinhua, Zhejiang and Rugao, Jiangsu, Anfu, Jiangxi and Xuanwei, Yunnan.

The production of ham goes through more than 80 processes. We can talk about the simple process: acceptance of fresh pork leg, trimming and cutting leg blank, curing (curing room, leg bed, total salt content is 9%~ 12% of the weight of fresh leg, sodium nitrite dosage is ≤0.3‰)(* * * * six times), soaking leg, washing leg (stamping, first and second times) and drying. Relative humidity 70%~82%, fermentation room) (dry knife, pest inspection), shelf grading, stacking (turning and oiling), finished product. Note: Quality control points.