Jiange cured meat [Sichuan Jiange specialty]

What is Jiange cured meat? Authentic Sichuan Jiange specialty: Jiange cured meat

Content summary:Do you want to know what Jiange cured meat is? This article is a detailed introduction to the Sichuan Jiange specialty - Jiange cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiange cured meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Jiange cured meat and its nutritional value? What are the product characteristics of Jiange cured meat? The production method and tasting method of Jiange cured meat

Introduction to Jiange cured meat

Sichuan Jiange, known as the hometown of cured products, uses special wild boar meat that is fresh, tender, mellow, rich in wild game, high in lean meat percentage, and low in fat content (only 50% of domestic pigs). It is rich in nutrients, containing 17 types of amino acids and various trace elements, with linoleic acid content 2.5 times higher than domestic pigs

What is the nutritional value of Jiange cured meat

1. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates.

2. Bacon is made from fresh, skinned pork belly, divided into pieces, marinated with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel, and other spices, and then air dried or smoked. It has the effects of stimulating appetite, dispelling cold, and reducing digestion

The wild boar used for Jiange cured meat looks similar to a wild boar and has stable genetic traits of the original wild boar Special wild boars have more lean meat, less fat, and a good taste. They are rich in various amino acids and crude fiber, especially high in linoleic acid. They overcome the wildness of purebred wild boars, have excellent breeding pig growth and high meat yield, while maintaining the original flavor characteristics of fresh and tender meat and rich wild game, which meets the requirements of people's healthy diet Sweet, salty, and flat. The finished product has a beautiful appearance, a bright yellow skin color, and is fat but not greasy; Moderate saltiness, mellow aroma, and unique style

The production method of Jiange cured meat

The entire production process consists of three steps: preparation, pickling, and smoking

1. Preparation: Take fresh or frozen meat with thin skin, moderate fat and thinness, scrape off the dirt on the skin, and cut it into standard ribbed meat strips with a thickness of 4-5 centimeters and a weight of 0.81 kg. To make boneless bacon, the bones need to be removed. Processing cured meat with bones requires 7 kilograms of salt, 0.2 kilograms of refined nitrate, and 0.4 kilograms of Sichuan peppercorns. 2.5 kg salt, 0.2 kg refined nitrate, 5 kg white sugar, 3.7 kg Baijiu and soy sauce, 3-4 kg distilled water for processing boneless bacon. Before preparing the auxiliary materials, crush the salt and nitrate, dry and grind the spices such as Sichuan pepper, fennel, cinnamon, etc

2. There are three methods of pickling: (l) crisp. The cut meat strips are wiped thoroughly with the dry marinade, and placed in the tank in the order of meat facing downwards, with the top layer of skin facing upwards. Apply the remaining dry marinade onto the upper layer of meat strips and marinate for 3 days before turning over the container; (2) Wet marinated. Put the marinated boneless cured meat into the prepared pickling solution and marinate for 15-18 hours, flipping the jar twice in between; (3) Mixed imagination. Wipe the meat strips with crisp ingredients and place them in a jar. Pour in sterilized aged pickling solution and submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6%

Guizhou cured meat

3. When smoking boneless cured meat, it must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat germ. Hang the dried meat embryos in the smoking room, ignite the sawdust, close the smoking room door, and evenly spread the smoke (do not let the fire burn on the meat). The initial temperature in the smoking room is 70 ℃, gradually decrease to 50-56 ℃ after 3-4 hours, and maintain for about 28 hours to obtain the finished product. Fresh cured meat needs to be stored for 3-4 months to mature

Tasting and eating methods of Jiange cured meat

1. Before consumption, it is necessary to clean the cured meat with water to remove surface stains. As cured meat is very salty, it should be boiled or steamed in water for half an hour before consumption

2. Similarly, because the production process of cured meat makes its taste salty, there is no need to add extra salt when stir frying

4. Bacon itself has a salty taste, so it is necessary to add salt appropriately according to personal taste when cooking