Xinhua cured meat [Hunan Xinhua specialty]

What is Xinhuang cured meat? Authentic Hunan Xinhuang specialty: Xinhuang cured meat

Content summary:Do you want to know what Xinhuang cured meat is? This article is a detailed introduction toHunan Xinhuang specialty - Xinhuang cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xinhuang cured meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Xinhuang cured meat and its nutritional value? What are the product characteristics of Xinhuang cured meat? Wait

Basic introduction of Xinhuang cured meat

Dong people have the habit of raising fat pigs. Before the Spring Festival every year, every household slaughtered the New Year pigs. Except for leaving a small amount of fresh meat for consumption during the New Year, the rest were evenly divided into pieces, salted, and hung on the heated kang in the fire shop for smoking and baking. After the beginning of spring, they were taken down to a ventilated place or warehouse and stored for more than six months. Cooking Dongxiang Xinhuang cured meat, it tastes fragrant but not greasy, with a smoky aroma filling the mouth. It has the ability to enhance the body's immunity, supplement the protein, fat, and various carbohydrates needed by the body. It can have a certain effect of invigorating the spleen, stimulating appetite, dispelling cold and dispersing lumps. The fat in cured meat is a saturated fat. We all know that unsaturated fatty acids are good for our body, so saturated fatty acids are not very good for our health. Many people may experience diarrhea due to eating animal fats. After pork is made into cured meat, its nutritional components will be lost significantly, which is harmful to our human body. However, this does not mean that we cannot eat cured meat and should eat it in moderation. You can steam and reduce the salt content while eating

Smoked with fresh pork, it is a delicacy for Dong people to entertain guests. The Dong people have a habit of raising fat pigs. Every year before the Spring Festival, every household slaughtered the New Year pigs. Except for leaving a small amount of fresh meat for consumption during the New Year, the rest were evenly divided into pieces, coated with salt, and hung on a heated kang for smoking and baking. After the beginning of spring, they were taken down to a ventilated place or warehouse and stored for more than six months. When eating, first burn the skin of the meat over the fire, then wash it clean in rice washing water, cut open the lean meat to a deep red color, and after boiling and stir frying, the cured meat flavor is rich and fragrant. The preserved meat served to guests is cut into large pieces, and if it is cut small, it is afraid that guests will criticize the host for being stingy

Xinhuang cured meat is made from pigs with thin skin, tender meat, and suitable body weight. It is processed through six steps: cutting, preparing auxiliary materials, pickling, salt washing, air drying, and smoking. Its characteristics are red yellow skin color, wax like fat, brownish red muscle color, mild saltiness, strong aroma, and non greasy taste. Dried pork belly is made by selecting fresh skin covered pork belly, dividing it into pieces, marinating it with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then air drying or smoking it. It has the effects of appetizing and dispelling cold, as well as digestion