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Meat burger is the signature of Shaanxi snacks, and cold skin, ice peak together known as the three Qin package. Authentic Xi'an meat burger if not specified generally refers to pork, because Xi'an Hui Fang also has a kind of halal preserved beef burger.

Many friends have asked the editor of the Xi'an Only Classic Snacks Training Center what kind of meat should be used to make the authentic meat loaf? To make it clear exactly which part of the pork is used, then we start with the specific division of pork:

Based on the different parts of the pork meat is different, generally can be divided into four levels:

1, special: the tenderloin.

2, Grade 1: through the spine, hind legs.

3, Grade 2: front leg meat, pancetta.

4, Grade 3: blood neck meat, breast meat, front and back elbow.

Pork parts can be roughly divided into:

1, tenderloin: is the spine below a lean meat connected to the large ribs. There is no tendon in the meat, it is the most tender meat in the pork, it can be sliced, shredded, diced, fried, simmered, stir-fried, exploded with the best.

2, hip tip meat: located in the upper part of the buttocks, are lean meat, tender meat, generally can replace the tenderloin, more for frying, stir-fry, stir-fry.

3, sitting hip meat: located above the hind leg, hip tip meat below the hip, all lean meat, but to the quality of the older, longer fibers, generally more as white cuts of meat or back to the meat with.

4, pork: for the rib part of the elbow bone of the meat, is a layer of fat, a layer of lean meat clamped up, suitable for braised, white stew and steamed meat, etc. with.

5, plum blossom meat: shoulder muscle by the chest part, the meat grain is along the body towards the extension, so between the sinews attached to a fine fat, common to take to do barbecued pork or pan-fried are full of flavor.

6, the front row of meat: also known as the upper brain meat. It is a piece of meat on the back near the neck, lean with fat, tender meat, suitable for rice noodle meat, stewed meat.

7, milk breast meat: in the abdomen below the rib cage. Connective tissue, are bubble-shaped, meat quality is poor, more boiled with oil.

8, bullet meat: located in the hind leg leg, are lean meat, meat is more tender, can be sliced, diced, can replace the tenderloin.

9, elbow: the South called hoof, that is, leg meat. Connective tissue, hard and tough texture, suitable for sauce, stewing, cooking and so on. Located in the lower part of the front and rear legs, after the hooves and hooves than the front hooves and hooves, braised and stewed can be.

10, neck meat: also known as blood neck, this piece of meat fat and thin, meat quality is poor, generally used for filling.

11, pig's head: suitable for sauce, burning, cooking, pickling, more used to make cold dishes, which pig's ear, pig's tongue is a good dish under the wine.

12, sandwich meat: located in the upper front leg, the quality of the old tendons, the ability to absorb moisture is strong, suitable for stuffing, making meatballs. In this part there is a row of ribs, called small ribs, suitable for sweet and sour pork, or boiled soup.

Next is the point:

The traditional Shaanxi meat buns generally use a combination of front leg meat and pancetta, the front leg because of the right proportion of fat and lean, to make the meat buns by the public favorite. The rear leg lean meat proportion is high, although the brine out of the bologna meat is not firewood, but the flavor is not enough. Five-flake meat, in fact, five-flake meat is very suitable, only to use the fine five-flake, available part of the less, the cost is higher, do for commercial purposes, cost-effective is not high.

There is also the front leg meat lean meat, mainly used to do pure lean meat sandwich, but the meat is too lean if there is no oil and water, so you need to join the five-flower meat together, more fat, cook out of the meat is very fragrant.

Xi'an meat steamed bun standard is "take 110 grams of dough with a spindle-shaped rolling pin rolled into a diameter of about 11.5 cm, thickness of 2 cm round bun blanks", at the same time, the production of bologna meat, fresh raw pork thighs, thighs, ribs, the ratio of 3:4:3, the ratio of fat and lean is 3.5:6.5, bologna meat! The quality of the finished product should be "red meat color, soft and mellow", and the rate of meat is "every 100 kilograms of net pork, 55 kilograms of preserved meat".

Now do you understand? If you want to learn a variety of meat sandwich cold skin technology, you can contact Xi'an only classic snacks training center.

Xi'an Weidian snack training center

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