Production method for salting selenium-rich pig legs

Abstract

The invention relates to a production method for salting selenium-rich pig legs. The production method comprises the following steps in sequence: washing legs and removing pig hair; shaping, namely cutting a plurality of grooves in the pig rear legs; soaking and cooling, namely soaking the pig rear legs in rhizoma polygonati liquor for 30-45 minutes; salting, namely scattering a layer of zinc selenium salt on the surfaces and in the grooves of the pig rear legs, compacting and stacking the pig rear legs and salting the pig rear legs for one month; washing the legs, namely washing the pig rear legs, and drying the pig rear legs in the sun until the pig rear legs are dry and hard; hanging and fermenating, namely brewing zinc selenium salt water by zinc selenium salt, coating the pig rear legs with the zinc selenium salt water, hanging the pig rear legs in a fermentation chamber to ferment the pig rear legs while maintaining the ventilation state of the fermentation chamber, fermenting the pig rear legs for one month, then fumigating the pig rear legs, maintaining the ventilation state of the fermentation chamber again until white mildew is formed on the external surfaces of the pig rear legs; and coating the pig rear legs with oil, namely wiping the pig rear legs by sesame oil. Compared with the prior art, the selenium-rich pig legs produced by the method are savoury and mellow in taste; the production method is short in salting time, is capable of performing standard operation and is suitable for industrial operation.

Description

technical field [0001] The invention relates to food processing technology, in particular to a production method for pickling selenium-enriched pig feet. Background technique [0002] Ham is a favorite cured meat product with its unique aroma, and it is also the most marketable cured meat product among pork cured products; the production method is unique and complicated, and the requirements for materials are very high, and pigs fed with pure grain must be selected To marinate the hind legs; to marinate the ham, it is necessary to dry the fresh pig hind legs for 12 to 24 hours every winter when the new year pigs are killed, and then sprinkle zinc and selenium salt evenly on the hind legs of the pigs by hand, rubbing while sprinkling. , let the pig’s hind legs fully absorb the zinc and selenium salts, and finally put the pig’s hind legs in a wooden vat or a large iron pot, cover it, marinate for 15-20 days, and then hang it with a rope in a cool and ventilated place for more ...

AI Technical Summary

Problems solved by technology

[0003] In the existing technology, the application number is 201210275589.7 "A Production Method of Blue Flower Ham", which mainly has the following deficiencies: 1. The taste is not good enough and lacks the unique fragrance of ham; 2. The curing time is long, and fat oxidation is prone to occur problems, thus affecting the preservation quality of ham