How are fresh pig hind legs made into smoked ham?

First, thousands of fresh pig hind legs were sent to this factory from the slaughterhouse. The factory's automatic weighing system will first weigh each pig's hind legs, and then push them into a specific vat. In order to better control the quality of curing and cooking, the factory will put pig legs with similar size and weight together. Next, these sorted pork legs will flow into a huge rotating bucket. The machine will keep turning these pig legs for about five minutes to soften their skin and meat. This step will make the next packaging process easier. Workers will first wrap the skin on the buttocks with an automatic trimmer. In order to conform to the traditional style of ham, the machine will leave a little skin on the joints of the hind legs.

Second, the second process of foreskin is now under way. Workers will use this special tool to cut off most of the fat on the buttocks, leaving only about one centimeter of fat for subsequent processing. Finally, the workers will use a band saw to cut off the part of the bottom of the calf that has almost no meat, that is, the exposed joint above the joint. On the other side of the factory, other workers are preparing emulsion for pickling, which mainly contains trade secrets such as salt and sugar. This recipe can make famous ham taste and pink. Next, the pipeline will use 138 needle to transport the pickling solution into this injection. When the pork leg passes through the machine, the injection needle will inject the pickling solution into the meat, which can ensure that the solution can penetrate into the pork leg thoroughly and evenly, and their meat quality will become more tender and smooth after puncture. Then, the workers put the ham into the entrance of the packaging machine. The machine will take ham into the heat-resistant cotton net one by one like a cannon, and then the workers will seal the entrance of the cotton net with aluminum pliers and cut off the excess cotton net at the entrance.

Third, in order to keep the original shape of ham, workers will hang cotton nets to keep the original perfect activity of ham. Then, they will push the shelves full of ham into the smoking room. This industrial equipment maintains the same function as traditional smoking, and the fuel used for smoking is the sawdust of these coral peach trees. In the next 12 hour, the ham will be smoked slowly between 65 and 82 degrees, so that the smoke has enough time to penetrate into the ham and soften the meat quality. After smoking, workers will rinse the ham with cold water for ten minutes to wash off the liquid dripping from the upper ham to the lower ham. Then these hams will come to the freezing area. In the next 36 hours, they need to cool down to MINUS 2 degrees. After the completion, the workers now tear off the cotton net wrapped outside and start packing these hams. The factory can sell the whole ham, or cut the ham into two halves or smaller pieces with a belt, such as a single ham brand that we usually eat.

Fourth, in the packaging area, workers will put the ham into plastic bags first, and then stick a plastic pad on the bone. The plastic pad can prevent sharp bones from piercing the outer packaging bag and breaking the vacuum seal. Workers at the next station only need to pile each bag on the conveyor belt, and the automatic vacuum equipment will automatically seal the bags. Then, the robot arm will put the vacuum-packed ham on the conveyor belt, and the conveyor belt bag will send them to take a hot bath. Each ham only needs to stay in hot water for five seconds, and the plastic bag will shrink, thus strengthening the tightness of the ham. These hams can keep fresh for at least three months in sealed packaging. If you put it in the freezer, it can be kept for nearly a year. From then on, these hams can be sold in the market.