What is the processing method of ham after it is bought?

Summary. A small ham sausage processing production line costs about 120,000 yuan, and a small factory needs about 300,000 yuan.

How much does a ham processing plant need to be invested.

A small ham sausage processing production line costs about 120,000 yuan, and a small factory needs about 300,000 yuan.

Is it fully automatic?

Yes, fully automatic production line.

What if it's just a small factory? We are rural and want to make handmade ham.

Fifty or sixty thousand can come down.

So what are the necessary things for us inside and outside this kind of factory? Please let the teacher inform you one by one.

So what are the necessary things for us inside and outside this kind of factory? Please let the teacher inform you one by one.

The processing of ham sausage requires small vacuum tumbling machine, small chopping machine, small brine injection machine, small enema machine, small barself sterilizer, small cooking pot, small smoker and other equipment.

Which kind of indoor temperature and humidity control equipment should I buy?

This is based on the region you are in, and let the manufacturer choose a suitable one for you.

Teacher, I have one last question, how to build the most practical factory building?

Teacher, I have one last question, how to build the most practical factory building?

It's just a big factory, like a greenhouse, and you don't need a compartment or anything.

Okay, thank you very much for your patient answers, I wish you all the best, a happy family<> you're welcome, I'm happy to serve you, if you have anything, you can contact me at any time.

1. Pickle the core spine of Kai when the fresh leg is not thoroughly dried, and then press it with both hands to squeeze out the residual blood.

2. Marinate with Sichuan salt, and rub the salt on the legs after frying the salt, use 100 kg of salt for fresh legs, 8 10 kg of salt, and a little brown sugar.

3. Rub only one salt and then stare into the tank or put it into the cement pool, soak it in the marinated brine (marinate the ham below, marinate the meat above), turn the cylinder once a week, and turn it over 3 or 4 times in total.

4. After the cylinder is pressed, it should be pressed with wooden boards and stones, and the weight of the pressure is 10 15 kg, and after 2 3 days, the leg meat is facing up, and the leg is flattened, and then hung on the rack to dry.

5. In April and October every year, the ham is buried in buckwheat or rice for preservation, so as to insulate the heat and humidity to prevent hara, deterioration and insects, and promote its fermentation and maturity in the preservation process. The storage period can be as long as several years.

Material selection and renovation of the selection of thin skin, thin feet, plump legs, thin and fat pig hind legs, weighing to kilograms. Shave the hair, trim it into a bamboo leaf shape, cut the skin surface into a half-moon shape in the middle of the phalanges, remove the oil film, and pluck out the dirty blood in the blood vessels.

Pickling The amount of salt used for curing legs needs to be salted to kilograms per 5 kg, and it is added in 6 parts. marinate the first day with 65 grams of salt; 200 g on day 2; 65 g on day 7; 65 g on day 13; 25 g on day 20; 25 grams on day 27. Each time you add salt, you should wipe the old salt, sprinkle with new salt, and do not use salt on the leg skin.

Leg washing and drying 27 to 30 days after marinating, take out the legs and wash and dry. Put the legs in clean water, the leg flesh is facing down, the leg skin is not exposed to the water surface, soak for about 15 hours, soak for another 3 hours after washing, and then brush the greasy dirt with a brush, and hang it in the sun after washing. Leg drying time:

5 to 6 days in winter and 4 to 5 days in spring. When drying, it can be combined with trimming, holding the center of the legs, and bending the paws at 45 degrees.

Fermentation The legs that have been sun-dried are fermented on the shelf, 2 meters above the ground, and the climate is humid and hung in a ventilated place, and the climate is dry and hung in a cool place, so that the meat surface gradually emits green, white, black and yellow mold.

Shaping before and after the Qingming Festival, shaping into a "bamboo leaf-shaped", and then continuing to ferment on the hanger, until the middle of the volt becomes ham.

Smoked with lean meat.

Ingredients: pork thighs, edible salt.

Step 1: Fresh pig thighs are continuously transported into the processing workshop.

Step 2: Rub salt on the pig's thighs, with massage gestures, in order to spread the salt evenly.

Step 3: Sprinkle plenty of salt on the surface of each ham.

Step 4: Spread the salted ham and hang it in a cool, ventilated place to air dry.

Step 5: Over time, the ham slowly reacts with the air.

Step 6: The formation of the nutritional flavor of ham is mainly formed by air drying, fermentation and maturation under special regional climatic and environmental conditions.

Step 7: Marinate for a month, and the ham is finished.