Mianning Ham [Sichuan Mianning Specialty]

What is Mianning ham? Authentic Sichuan Mianning specialty: Mianning ham

Content summary:Do you want to know what Mianning ham is? This article is a detailed introduction to the Sichuan Mianning specialty - Mianning ham. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mianning ham. The full text takes about 8 minutes to read, mainly including the basic introduction of Mianning ham and its nutritional value? What are the product characteristics of Mianning ham? The production method of Mianning ham, the awards and honors of Mianning ham, and the tasting and eating methods of Mianning ham

Basic Introduction of Mianning Ham

Mianning ham is a famous traditional meat food in Liangshan Prefecture, Sichuan Province. It has a unique flavor, rich aroma, high concentration of essence and low fat, plump legs, rosy and fiery complexion, and is well received by consumers for its color, aroma, and taste. Mianning ham is made from high-quality Liangshan Wujin pigs and crossbred pig hind legs of excellent breeds such as Changbai or York, which are processed through pickling, washing, sun drying, shaping and other techniques

1. Mianning ham has a bright color, distinct red and white, with lean meat fragrant, salty and sweet, and fatty meat fragrant but not greasy. It is delicious. 2. Mianning ham contains rich protein and moderate fat, more than ten kinds of amino acids, vitamins and minerals. 3. Mianning ham is made through winter and summer, and after fermentation and decomposition, various nutrients are more easily absorbed by the human body. It has the functions of nourishing the stomach and generating fluids, strengthening the kidneys and yang, consolidating the bone marrow, strengthening the feet, and healing wounds

Method of making Mianning ham

1. Material selection: Select pigs with less fat, thin skin, tender meat, and more lean meat, suitable for pickling and processing, healthy and disease-free. Pigs with leg scars, skin diseases, or injuries are not suitable for processing. Pig legs require plump legs, fresh leather, bright red lean meat, and white fat. Each pig leg should weigh 6-10 kilograms

2. Trimming: Cut fresh pig legs should be cooled in a ventilated place at 6-10 ℃, which can lower the temperature and pH value of the pork leg meat and facilitate the infiltration of salt. When marinating, it is necessary to trim the pig legs, place the leg meat flat on the table, use a knife to cut off the excessively raised joints, and cut the leg skin into a crescent shape to expose the muscles. And cut off the oil veins and oil film on the meat surface, without damaging the muscles. Flatten the excess fat and leg skin on both sides, making the legs into a "bamboo leaf shape". Squeeze the leg meat vigorously to fully discharge the blood stasis in the blood vessels

3. Marination: The purpose of marinating is to dehydrate, preserve, and season the leg meat. The amount of salt used is 9% -10% of the leg weight, and the marinating time is usually about 40 days. There are 4 specific salt applications: (1) The first application of salt accounts for 20% of the total salt content. First, apply a small amount of salt to the leg claws and skin, then evenly apply the salt to the muscles, and then wipe with your hands. After wiping, stack the layers with the meat side facing up, separated by bamboo strips, and the stacking time is 2 days. (2) The second application of salt accounts for 60% of the total amount of salt. Thick salt should be applied to the thick muscles of the lumbar spine, pubic bone, and upper thigh to quickly penetrate the muscles. The salt should be stacked in an overlapping manner for 3 days. (3) The third application of salt accounts for 15% of the total salt content, with a focus on the joints, and the remaining parts can be added as appropriate. The stacking time is 5 days. (4) The fourth salt application accounts for 5% of the total salt content, mainly for replenishing salt to joints, and the stacking time is 12 days. When stacking after each use of salt, it is necessary to switch up and down to balance the pressure, and the dripping salt water should be promptly poured out

4. Washing and drying: Marinated pig legs are washed in clean water to remove excessive salt and oil stains on the muscle surface, making the muscle surface appear red. Then, they are hung in a ventilated place to dry for 3-4 days, avoiding strong sunlight to prevent fat from melting and oil from coming out. When the leg skin is slightly dry, the claws should be bent and inserted into the upper part of the leg skin, flattening the skin surface to make the entire ham look beautiful<5. Fermentation: Hang the dried ham in a ventilated room. After a period of time, green and green gray colonies will grow on the meat surface, which is a natural phenomenon of good fermentation. At this time, the ham begins to produce a special sweet and fragrant aroma<6. Storage: The optimal time for processing ham is usually in the middle of winter, between the winter solstice and the beginning of spring. Ham matures after half a year of fermentation. At this time, you can use coarse paper to wipe off bacteria and oil stains, apply sesame oil and store. The finished product warehouse should be well ventilated, moisture-proof, and protected from strong light exposure

The award honors of Mianning ham

Won the gold medal at the 2nd Sichuan Western China Agricultural Expo.

Tasting and Eating Methods of Mianning Ham

Mianning ham is one of the most important ingredients in cooking, widely used in various cuisines, and the most commonly used chef's soup. There are more than 500 dishes with ham as the main ingredient and auxiliary ingredients. Ham dishes should not be cooked over fire, dried, or braised

1. Ham meat is a hard dry product that is not easy to stew until it is tender. If you apply some white sugar on the ham before stewing and then put it in the pot, it will be easier to stew until tender and the taste will be more delicious; When cooking soup with ham, a small amount of rice wine can also be added to make the ham more fresh and fragrant, and to reduce its saltiness

2. It is not easy to cut the entire ham with a knife. If a saw is used instead of a knife, ideal results can be achieved