Miaoshi cured meat [Hunan Longshan specialty]

What is Miaoshi cured meat? Authentic Hunan Longshan specialty: Miaoshi cured meat

Content summary:Do you want to know what Miaoshi cured meat is? This article is a detailed introduction to the special product of Longshan, Hunan Province - Miaoshi cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Miaoshi cured meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Miaoshi cured meat and its nutritional value? What are the product characteristics of Miaoshi cured meat? The production method of Miaoshi cured meat, etc

Basic introduction of Miao city cured meat

Miao city cured meat is produced in the Cheche River Basin of Longshan County, with Miaoertan Town being the most famous. This product is specially soaked and smoked by the Tujia people, with a complex process. Its color is bright red, its aroma is strong, and its texture is no less than Jinhua ham. It can be steamed, grilled, and boiled, with diverse eating methods. Its production is mainly for thousands of households, with an annual output of about 1700 tons. Currently, it has not been intensively produced, and the product has long been well-known in the surrounding areas, especially in the province where sales are promising

What are the nutritional values of Miaoshi cured meat

1. Pork protein is a high-quality protein that contains all essential amino acids for the human body

What are the product characteristics of Miaoshi cured meat

The production method of Miao cured meat

The processing of Miao cured meat is very particular from the time of slaughtering pigs. After killing the pigs, there is no need to blow air to prevent air from penetrating into the pork, in order to maintain complete sealing between the meat and the skin. Secondly, the water temperature during pig depilation must be well controlled, and the water temperature should not exceed 75 degrees. Therefore, when depilating pigs, the boiling water in each barrel should be directed towards the upper half of the barrel of cold water to avoid scalding the pork skin and affecting the quality of the cured meat. After removing the pig hair, cut the meat and legs into small pieces. While hot, sprinkle the prepared ingredients such as salt and Sichuan pepper powder evenly on top of the hot meat and rub it repeatedly. Make the ingredients penetrate into the meat and then cover it with a large clay pot. After half a month, take out the masked meat and hang it above the fire pit. Slowly smoke and roast it with fire. Generally, after hanging the cured meat, the smoke in the fire pit cannot be stopped. The ideal burning material for smoked cured meat is oil tea shells, followed by grain shells. Firstly, the burning time is long, and secondly, these burning materials have a strong aroma after burning. About two months later, when the cured meat is naturally coated with a thin layer of smoke and accompanied by bright oil juice seeping out of the smoke, drop by drop starting to fall to the ground, it proves that the moisture in the cured meat has been smoked dry. At this time, the smoked cured meat needs to be removed and placed in a pile of grain in a wooden warehouse, covered with millet, in order to prevent the cured meat from moisture regain and mold growth. More importantly, the fragrant aroma of rice slowly penetrates into the cured meat, making it particularly beautiful and fragrant