Raw material recipe

Pork: 100 kg

Salt: 14-16 kg

Pork:

Cured meat

Pork is one of the most important animal foods on people's tables. Because pork fiber is relatively fine and soft, less connective tissue, muscle tissue contains more intermuscular fat, therefore, after cooking and processing the meat taste especially delicious.

Cutting pork guide

1, pork should be cut diagonally, pork meat is relatively fine, less tendon, such as horizontal cut, fried and become messy scattered, such as diagonal cut, you can make it is not broken, eat and not stuffed; pork should not be a long time to soak.

2, cut the fat meat, you can dip the fat meat into cool water, and then put on the board, while cutting and sprinkling some cool water, so that the cut labor-saving, fat meat will not slide, and is not easy to stick to the board.

Methods

Cured meat

1, take material: cured meat raw materials are divided into two kinds of bone and no bone. Cured meat with bone processing, according to the different parts of the raw meat, respectively, with a slice, small pieces, hooves and legs to take material. Even piece refers to remove the head, tail and legs after the slice; small block refers to each 2.5 kg or so of rectangular meat (legs and feet refers to pig legs with claws).

2, grooming: finishing remove broken meat, blood, lymph, broken oil, etc., in order to make salt penetration, must be in the meat every 2 ~ 6 cm cut a knife, the concentration is generally 1/3 of the meat. the size of the knife, the depth of how much, according to the temperature and muscle thickness, such as the temperature above 15 ℃, the knife should be opened larger, more, in order to accelerate the speed of pickling; 15 ℃ can be smaller, fewer below.

3, salt system: generally three times to rub salt, the first time for the initial salt, the second time for the big salt, the third time for the re-salt. Initial salt that is the surface of the raw meat, evenly spread on a layer of salt. The next day then on the big salt, rub salt to be uniform, in the knife into the appropriate amount of new salt, and neatly stacked into a stack. After 4 to 5 days of overturning, the upper and lower layers to switch positions; and replenish the appropriate amount of new salt. After about 7 days of re-salting, the stacks should be turned over in time, and a small amount of salt should continue to be applied. Three times rubbing salt about 25 days or so is the finished product.

4, fixed salt: cured meat can be stacked in the -5 ℃ cold storage storage, can also be submerged in 24 ~ 25 degrees in brine. If there is a cloudy brine and odor, it means that the salt brine is deteriorated, and the salt brine must be reboiled before use. Craft tip: Because of the need to fry, so to prepare cooked vegetable oil 1000 grams, the actual consumption of about 200 grams.

Eating Guide

Cleaning Methods

Removing salt from cured meats is generally done by rinsing with clean water to dissolve it, but actually rinsing with clean water does not achieve the purpose of salt withdrawal.

The correct method is to rinse the excess salt on the cured meat with salt water. The concentration of salt water should be lower than the concentration of salt water contained in the cured meat, after a few rinsing, the salt on the cured meat will gradually dissolve, and then finally wash with fresh salt water can be eaten. In general, repeated washing three to four times can be.