Why the meat in Chinese hamburger is called preserved meat? Many spectators certainly don't understand, and there are many people who run Chinese hamburger business. When the guests ask them, they certainly don't know, or they answer irrelevant questions. The following small series from Xi 'an Weidian Snack Training Center will give you a detailed introduction.

bacon

wax (xī là is the same as "?" ) Meat refers to the processed products made by curing meat and then baking (or exposure to sunlight). Bacon has strong anti-corrosion ability, which can prolong the storage time and add unique flavor, which is the main difference from bacon. Bacon is not made in the twelfth lunar month, but is preserved. The wax of twelfth lunar month (à) and the wax of preserved meat (xΡ) are not the same word in ancient Chinese, and the wax of twelfth lunar month is a traditional wax, while the wax of preserved meat is originally a simplified word for the wax of twelfth lunar month. Therefore, the reason why bacon is called bacon, as to why people read là instead of X Ι now, may really be related to the fact that bacon is usually made in the twelfth lunar month for the New Year's Eve, except that the simplified characters make the two words indistinguishable.

after reading this passage, everyone must have understood that the preserved meat in the meat folder is also made of wax! Then why don't people know now? Including many old masters who have been making Chinese hamburger all their lives! This is because of the dating of Chinese traditional culture and the progress of modern food preservation technology! Just because many people don't know these traditional food processing techniques now, this is the reason why Xi 'an Weidian Snack Training built the headline of "Weidian Food Culture" on today's headlines, "inheriting traditional food culture is our responsibility"!

before there was a refrigerator, the business of meat buns could not be stopped, whether it was in the dog days or in the morning. In ancient times, people were very poor, and they could only afford a meal of meat during the Spring Festival. Without demand, there would be no supply. At that time, it was impossible to buy fresh pork every day in many places, so the clever working people thought of the long-term preservation method of wax meat, and wax meat appeared.

The following small series from Xi 'an Weidian Snack Training introduces the production of preserved meat in ancient Chinese hamburger:

Bacon production:

Usually, we call the raw materials of livestock and poultry pickled during the twelfth lunar month (after repeated salting-drying-salting) bacon. The traditional preserved meat in Xi 'an is made from pork belly and then marinated in the marinade.

Knife Selection:

The bacon should be pork belly with skin above five layers below pork ribs (nowadays, there are more front leg meat, because it can separate fat from thin, and most modern people don't like to eat fat). This pork belly is fat and thin, and after marinating, it tastes fat and soft. In addition, the pork belly should also be changed into large pieces with a length of 1.5 cm and a width of 1 cm. If the knife is too small, the raw materials will eat too much salty after a long period of marinating, and then some marinade will be added when the buns are sandwiched behind, which will be difficult to eat.

Pickling and air-drying:

Take 5kg pork belly as an example. Clean it first, put it in a porcelain jar, pour 2kg of purified water, then fry 751g of coarse salt with spices (fragrant leaves, cinnamon and aniseed) in a dry pan, add 2g of arsenic nitrate, and sprinkle it on the meat for curing. Marinate for 3 ~ 4 days in spring and autumn, 4 ~ 5 days in winter and 1 ~ 2 days in summer. Turn the jar over 1 ~ 2 times a day. When the meat turns red, take it out and string it with iron wire, and hang it in a cool and ventilated place to dry, so it can be preserved for a long time.

marinated bacon:

soak the marinated bacon in warm water until it softens, then blanch it with boiling water, put it in a marinated bucket, and add 12kg of broth, 85g of scallion, 71g of ginger, 31g of white wine, 211g of refined salt, 751g of monosodium glutamate, 25g of crystal sugar, 15g of yellow wine and 5g of dried pepper.