Anshan Meat Jujube [Liaoning Anshan Specialty]

What is Anshan Rouzao? Authentic specialty of Anshan, Liaoning: Anshan Rouzao

Summary:Do you want to know what Anshan Rouzao is? This article is a detailed introduction to the special product of Anshan, Liaoning Province - Anshan Rouzao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Anshan Rouzao. The full text takes about 4 minutes to read, mainly including the basic introduction of Anshan Rouzao and the product characteristics of Anshan Rouzao? The production method of Anshan jujube and the awards and honors of Anshan jujube

Basic Introduction to Anshan Meat Dates

Anshan's meat dates originated from the former Anshan Meat Products Company.

. After years of research and development, various precious auxiliary materials are secretly made through multiple processes such as marinating raw meat, enema, jujube making, air drying, steaming, etc! As early as the 1980s, it participated in the National Food Expo and was highly praised by the committee for its salty and sweet taste, rosy color, and red date like appearance. Eventually, it won the gold medal in that year's competition. From then on, Anshan Rouzao became famous nationwide and had already been exported to various European countries at that time

Method of making Anshan meat jujube

Raw material formula:

100 kilograms of pork; 3 kilograms of refined salt; 10 kilograms of white sugar; Baijiu 3 kg; Wei Su 0.3kg

1. Raw material preparation: Select pure and refined meat from second or third grade fresh pork that has passed hygiene inspection. Remove the bones from the selected pork, cut off the lean meat without tendon sheaths or ligaments, and then cut the lean meat into meat strips weighing about 250 grams, which are then crushed in a 5-millimeter fenestrated meat grinder

2. Filling: First, put various seasonings into a blender and mix them together. Stir until the meat and seasonings are evenly mixed and the filling is sticky

3. Pouring and drying: Before use, the casing must be cleaned and checked for hygiene requirements. It is best to water it before enema, not during pouring. After pouring the meat filling into the intestine, tie the intestine with a rope into a shape resembling red dates. During the shaping process, pay attention to making the meat filling tight and without gaps to prevent the formation of voids in the intestine. If there is air, use a needle to release it, and then hang the meat and dates in a dry and ventilated place to air dry. It takes about half a month in spring and autumn to achieve a degree of finger pressure and elasticity, and the intestine skin should be dry and wrinkled

4. Cooking: After air drying, wash the dates with warm water, then put them into a pot with a water temperature between 86-90 ℃. Cook for about 15 minutes and remove to obtain the finished product

5. Packaging: After the meat and jujube have cooled, pack them in packaging boxes with a net weight of 150 grams per box

Awards and honors for Anshan Rouzao

In 1979 and 1980, it was rated as a high-quality product in Liaoning Province