The production of ham goes through more than 80 processes. We can talk about the simple process: acceptance of fresh pork legs ★, trimming and cutting of leg blanks, curing ★ (curing room and leg bed, the total salt content is 9%~ 12% of the weight of fresh legs, and the dosage of sodium nitrite is ≤0.3‰)(* * * * six times), soaking legs, washing legs (stamping, first and second times), and. Relative humidity 70%~82%, fermentation room) (dry knife, pest inspection), shelf grading, stacking (turning and oiling), finished product. Note: ★ There are four kinds of hams sold in the quality control point market: the south leg is a kind of ham produced in Jinhua, the north leg is produced in Rugao, northern Jiangsu, the cloud leg is produced in Xuanwei and Rong Feng, and the Sichuan leg refers to the ham produced in Sichuan. Jinhua ham is the most famous, which can be divided into Jiang leg, tea leg, tribute leg and bamboo leaf smoked leg.

Ham is divided into different grades according to its weight, appearance and smell.

Each super ham weighs about 2.5 ~ 4 kg, and its appearance is beautiful and tidy, with dry skin, thin claws, small legs and feet, more lean meat and less fat.

Each first-class ham weighs about 2 ~ 4.5 kg, and its leg shape is complete, smooth and dry, with small oil head and no cracks, insect bites, rat bites and other scars.

The second-grade ham weighs about 2 ~ 5 kg each, with slightly thicker skin, more fat than the first-grade ham, salty meat, thick legs and beautiful and tidy appearance.

Each third-grade ham weighs about 2 ~ 5 kilograms, and its legs are thick and fat, and its knife work is rough and slightly scarred.

Four-grade hams each weigh about 1.5 ~ 5 Jin, with thick legs, thick skin, poor leg shape, no bones in the meat, and moth-eaten but not serious. After the ham is salted, it needs to be properly preserved to avoid deterioration. Soaked or treated ham can be wrapped in clean and breathable paper, wrapped in a layer of plastic wrap and stored in the refrigerator.

Ham that has not been soaked is easy to get moldy, and it will attract insects and ants because it contains a lot of fat. Especially in spring or wet weather, ham must be hung in a cool, dry and ventilated place, so as not to let the sun shine directly. If eggs breed, we must find ways to eliminate them quickly and avoid spreading.

Note: Sodium chloride (salt) and sodium nitrite (industrial salt) are widely used in ham production. Long-term intake of too much salt can lead to hypertension and arteriosclerosis, and excessive intake of nitrite can cause food poisoning. Therefore, long-term consumption of ham is harmful to human health and should not be used as the main source of protein.

When ham is stored, it should be coated with vegetable oil at the seal to isolate the air and prevent fat oxidation; Then paste 1 layer edible plastic film to prevent insects from invading; In summer, you can rub both sides of ham with cooking oil 1 time, put it in a jar and cover it with salted dried vegetables for a long time. Wrap the ham with plastic wrap and seal it, and put it in the freezer, not in the freezer.