Ham is the leg of cured or smoked animals (such as ox leg, lamb leg, pig leg and chicken leg). It is the hind legs of pickled animals after curing, smoking, fermentation and drying. Generally, pig hind legs or minced pork and beef are used as raw materials, with starch and food additives, and pressed into "sandwich ham", also known as "fire meat" and "blue smoked". China traditional cuisine. Originated in Jinhua, Zhejiang, it is most famous for modern ham produced in Jinhua, Zhejiang and Rugao, Jiangsu, Anfu, Jiangxi and Xuanwei, Yunnan. From 20 15 to 5438+00 in June, the World Health Organization reported that processed meat products were classified as "a class of carcinogens". This conclusion should be interpreted scientifically. A carcinogen is not directly related to its carcinogenicity, nor does it represent a strong carcinogen. Harmful substances in processed meat products can be normally metabolized by the body if ingested in moderation.

food therapy

Ham is warm and salty; Has effects in invigorating spleen, stimulating appetite, promoting fluid production, nourishing blood, nourishing kidney, replenishing essence, and prolonging life; It can be used for treating fatigue, palpitation, spleen deficiency, anorexia, chronic diarrhea and dysentery, and soreness of waist and legs. Stewed soup is often used as maternal food or appetizer after illness in Jiangnan area; Ham has been used as an auxiliary food after operation because it can accelerate wound healing.

Generally, everyone can eat it, which is more suitable for pregnant women, children and thin people.

Suitable crowd

Deficiency of both qi and blood; Spleen deficiency, chronic diarrhea and poor appetite; Physical weakness, fatigue, palpitation, weakness of waist and legs.

Edible method

Jinhua ham can be divided into five parts: fire claw, fire heel, top, middle and dripping oil.

The "upper" muscle fibers are uniform and dense, and the meat quality is the best, accounting for about 35% of the whole leg mass, which can be used to make fire prescription, cut into large pieces and flower-shaped blocks.

The "fire heel" can be stewed or cut into slices, semicircles, disks, etc. Most of them are eaten with skins, so we should have enough firepower.

The weight of "China Square" is similar to that of a gyro, and it is usually cut into wires, pieces or strips.

"Fire claw" and "drip oil" can be stewed in soup or mixed.

The skin and bone of ham can't be eaten alone, but it is very delicious. It can be steamed and stewed with other raw materials to improve the taste and freshness. Sprinkle some sugar when burning the ham skin, which can make the ham skin taste early. Restaurants, canteens and other units that use a lot of ham should use it according to the quantity. This can not only ensure the quality of dishes, but also make reasonable feeding and make the best use of them. Making ham dishes well is closely related to knife work. According to different vegetable materials and cooking requirements, ham can be cut into various shapes, such as slices, silk, strips, blocks, diced grains, powder, etc., and can also be cut into various patterns and flowers for dish decoration. Cutting ham requires a higher knife, because after pork is cured and fermented into dry ham, the fat gum contained in the meat solidifies, the muscle fiber decomposes, the cohesiveness is reduced, and it is easy to be crisp. Therefore, the operation should be patient and meticulous, the technique should be skillful, the organization structure and performance of ham should be mastered, the knife should be accurate and tidy, and the tension and pressure on the knife surface should be appropriate; Thin ham is best cut along or obliquely to the muscle texture, which is easy to fall apart horizontally.