Ham is one of the dishes of the urban and rural people's family and is a traditional gift for friends. Currently, there are three types of hams on the market: the southern leg (Jinhua ham), the northern leg (Northern Jiangsu ham), and the cloud leg (Zhenfeng ham), among which Jinhua ham is the most famous. No matter what kind of ham, the billet needs to be blooded clean, without hair, no air blowing, fresh flesh, no skin damage, no scar, slender legs, leg fullness, and repair of leg embryos during processing. Leg-shaped, pickled, dip legs, scrubbing, drying legs, fermentation and other seven processes.
The ham's quality requirements are: Best top grade: Each leg weighs about 2.5 kg to 4 kg, neat skin, small leg claws, plump legs, small oil head, no cracks, beautiful leg style, and cleanliness.
One level leg: neat legs, small oil head.
Secondary legs: thick claws, slightly thick skin, slightly flavored, and neat style.
Third leg: Coarse legs, rough processing, slightly broken and slightly odorous.
Four-legged legs: This is a poor-grade ham with a bad smell, rough processing, thick skin and thick bones, exposed bone, and poor style. After understanding the level of ham, we should also understand the quality of ham and should pay attention to the following aspects.
Look at the appearance: The outside of the ham block should be dry, clean, free of insects, hard skin, and firm in flesh; if the surface of the piece of meat is moist, fluffy, or has mildew, insects, and mucus on the skin, it is a bad product. .
Look at the muscles: The finest ham muscles should be tight and elastic, and their cut surface should be dark red and uniform in color; if the texture of the muscles is soft and loose, the cut surface color is uneven, gray, brown or black, which is inferior goods. Look at fat: ham on the fat, its quality is solid, light yellow color, for the quality of good products; such as fat, soft, yellow color, is the next product.
Smell smell: High-quality ham should not smell rancid or hail oil; if it smells, it means quality. During the inspection, it is best to use a bamboo stick to penetrate deep into the muscles. After bringing out the olfactory bamboo sticks, check whether there are any above-mentioned odors, and check different parts according to this method. However, each time the probing is performed, another bamboo stick must be replaced to prevent odors. Confused.
The ham's quality requirements are: Best top grade: Each leg weighs about 2.5 kg to 4 kg, neat skin, small leg claws, plump legs, small oil head, no cracks, beautiful leg style, and cleanliness.
One level leg: neat legs, small oil head.
Secondary legs: thick claws, slightly thick skin, slightly flavored, and neat style.
Third leg: Coarse legs, rough processing, slightly broken and slightly odorous.
Four-legged legs: This is a poor-grade ham with a bad smell, rough processing, thick skin and thick bones, exposed bone, and poor style. After understanding the level of ham, we should also understand the quality of ham and should pay attention to the following aspects.
Look at the appearance: The outside of the ham block should be dry, clean, free of insects, hard skin, and firm in flesh; if the surface of the piece of meat is moist, fluffy, or has mildew, insects, and mucus on the skin, it is a bad product. .
Look at the muscles: The finest ham muscles should be tight and elastic, and their cut surface should be dark red and uniform in color; if the texture of the muscles is soft and loose, the cut surface color is uneven, gray, brown or black, which is inferior goods. Look at fat: ham on the fat, its quality is solid, light yellow color, for the quality of good products; such as fat, soft, yellow color, is the next product.
Smell smell: High-quality ham should not smell rancid or hail oil; if it smells, it means quality. During the inspection, it is best to use a bamboo stick to penetrate deep into the muscles. After bringing out the olfactory bamboo sticks, check whether there are any above-mentioned odors, and check different parts according to this method. However, each time the probing is performed, another bamboo stick must be replaced to prevent odors. Confused.