Ham huǒtuǐ
[English: ham]
Cured or smoked pork leg, also known as "fire meat", "Lan smoked".
It is most famously produced in Jinhua, Zhejiang, Anfu, Jiangxi and Xuanwei, Yunnan. Because of its meat red like fire named. It is said that the early production of commonly used smoke and baking, so called. According to party records, Jinhua ham was created in the Song Dynasty, the people of Zhejiang Province, which had been used to comfort Ze led by the anti-Jinjin troops, and then listed as tribute, so far has a history of eight hundred years. In the Qing Dynasty, Jinhua ham was exported to Japan, Southeast Asia, Europe and America. Anfu ham has a long history, originating from the pre-Qin Dynasty, is the pre-Qin sacrificial "fire blessing", traditionally for the Taoist resort of Anfu Wugong Mountain, the local people will be the best pig's hooves and blessing as a tribute to the gods offerings to get rid of evils and eliminate disasters, after sacrificing to the gods of the blessing and then add salt to pickle that is, "fire blessing". Later, people will be cured pig legs into "ham", festivals and celebrations or family guests to take as a feast. Ham has the function of strengthening the spleen and opening the stomach, generating fluids and benefiting the blood, and it can cure the symptoms such as deficiency labor and anxiety, lack of appetite, and deficiency dysentery and diarrhea for a long time. Historically, it has been regarded as a delicacy, a gift.
But it also has some shortcomings, such as a long time to eat, then you will feel a headache, there is a point not confirmed, and so get confirmed after I published.
"Ham" the origin of the name
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Ham was invented in the Song Dynasty, the earliest appearance of the word ham is the Northern Song Dynasty, Su Dongpo in his writing of the "Geri rough talk - diet" clearly documented ham practice, "ham with pig pancreas two with cooking, the oil is gone. The oil is removed. Hidden ham in the valley, decades without oil, a cloud of grain chaff."
Another, according to legend, the Northern Song Dynasty, the famous anti-Golden Zongze home after returning to the capital brought back a few pieces of salted meat from his hometown of Yiwu, Zhejiang Province, to the Song Emperor Zhao Jong taste, Zhao Jong cut and saw the meat color red as fire, taste delicious, Daxi gave it the name of "ham". The production of ham requires a number of processes, ham is rich in minerals and proteins is not only a mouth-watering flavor but also a tonic to strengthen the body. To date, Jinhua Ham from Zhejiang Province in China is not only popular in China, but also exported to Europe and the United States. It still exudes its unique thousands of years of great charm
Ham is a famous specialty of Jinhua, Zhejiang, the famous general Zongze is now the Zhejiang Jinhua Yiwu people, he once brought his hometown cured pig legs into the Song Qinzong, salted pork leg meat color, aroma and taste, because the color is bright red like fire, Song Qinzong gave the name "ham! ", from which the ham became a tribute. Ham are pig hind legs. Jinhua ham was supposed to be made from the hind legs of the Jinhua two-headed crow, but since the Jinhua two-headed crow is almost extinct, the standard ham nowadays should be the general salted leg as the raw material (i.e., the leg that is salted in the cold storage). Ham is produced in Jinhua, Dongyang, Lanxi, Yiwu, Wuyi, Pujiang, and Yongkang, all of which belong to Jinhua and are collectively known as Jinhua ham. At one time it was Lanxi that had the most, but now it is Dongyang that has the most.
About Jinhua Ham
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The story of Zongze is true, and the original name of the ham was called the hometown leg by Zongze.
A more scientific explanation of the ham's origin is this. The ham actually originated in the Wenzhou region. Wenzhou is often flooded, and because of the coast, when there is a big flood, the sea water backs up. After the flooding, the farmers came back from the place where they had taken refuge. As the monk can't run away from the temple, and because the flood came quickly and fiercely, such as livestock and other large items can't be taken away in time, the farmers will be some daily necessities and agricultural tools and so on from the mud to dig out. Some drowned pigs were dug out of the mud and treated with the natural nitrites and sodium chloride in the sea water to become natural salted meat or ham. Even though it was pork that had been drowned in the sea, since there was no food available at the time, people tried to eat the meat that was not spoiled despite being drowned, and it actually tasted good and was easy to keep fresh, and people later invented ways to make ham and salted meat.
Ham is graded, divided into special grade, first class, second class, third class. It is necessary for people who know what they are doing to insert a stick to judge the goodness of the ham. The stick is made of bamboo, like a cone. There are three different parts of a ham, and each stick is placed in a different part of the ham. Depending on the location, it is divided into the upper, middle and lower three sticks. Requirements for a special grade leg: the claw should be curved, the ankle should be thin, the leg should be full like a leaf, the thickness of the fat should not be more than two centimeters, and all three signatures should have a very good flavor. Requirements for Grade I legs: two of the three tags should have a good aroma, but none of the three tags should have an odor. Requirements for the second grade leg: no off-flavor. Requirements for Grade 3 leg: one stick should have an off-flavor. Premium and Grade I hams have a red ring, Grade II hams have a yellow ring, and Grade III hams do not have a ring. All three kinds of hams are stamped with the ink of five times (the name of Chinese medicine). However, there are hams that are second best, so it is better to buy ham in a regular place, such as a famous supermarket. We are also happy to buy from ham factories, but they are not very easy to find and are usually in the suburbs. There are some more famous ham houses that are also better, such as Wanlong Ham House. If it is a general store, it depends on the skill and luck.
There are also two other products that are also made from salted leg, one is called white plate leg, which is the Jinhua ham without stamp (if done according to the standard). These products will be stamped to pretend to be Jinhua ham, they are generally of low quality, and are likely to be incompletely fermented (semi-finished) or have a bad odor from the insertion of the stick. But it's not too bad, it's always passable (just look at it and you'll know it's hopeless and throw it away). The other type is called salted dried legs, which is the product of air-dried salted legs that have not been fermented. Since it is possible to make this leg all year round, it is likely to be sprayed with dichlorvos when the weather is hot and flies are abundant. While normal ham has a rose dark red color, salted dried leg is a bright red, like the red on a girl's face, and is also softer than ham. Of course, according to the standard, the salty dry leg should also be no ring and no seal.
The production of ham goes through more than eighty steps. You can talk about the concise process: fresh pork leg acceptance ★, trimming leg blanks, curing ★ (curing room, leg bed, total salt for the fresh leg weight of 9% ~ 12%, the amount of sodium nitrite ≤ 0.3 ‰) (*** six times), dip the leg, wash the leg (stamp, the first time, the second time), sunshine leg, shaping (a number of times), fermentation storage (temperature ≤ 35 ° C; relative humidity of 70% ~ 82%, fermentation room) (trim dry knife, (pest inspection), rack grading, stacking (turning and rubbing oil), finished product. Note: ★ quality control points.
Ham is now confined to Hong Kong, Southeast Asia, Singapore, Japan only fake sales, smuggling smuggling. The kind of ham eaten for breakfast in Europe and the United States is mechanized year-round production of Parma ham, the price is about one hundred dollars a catty. European standards are quite harsh, requiring pig legs raw materials from livestock farms, and around two hundred kilometers can not occur within the plague, so Jinhua ham has not entered the European and American markets for the time being.
Sausage
Table of Contents
Sausage: Szechuan spicy sausage Garlic cumin sausage Rugao sausage Yuanhong Sundering sausage Polo Roca sausage Sausage and therapeutic Other RelatedSausage:
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Moso language stretch cloth. Wash the pig's small intestine after the prize with good condiments of small pieces of fresh lean meat from the pig's stomach squeezed into the small intestine, circled into a figure of 8 shape to dry. Mosuo people processed sausage, its flavor has a unique fresh and easy to carry the advantages of family travel.
High-quality sausage production method
High-quality sausage color red, between the white clip flower, taste salty mouth with sweet, fine taste when the aroma is rich.
One, the recipe for lean pork 90 kilograms, 5 kilograms of sugar, 10 kilograms of fat pork, 3 kilograms of salt, 200 grams of monosodium glutamate (MSG), 750 grams of white wine, 150 grams of fresh ginger (or garlic puree).
Second, the method l, cut: the lean meat first smooth silk cut into slices, and then cut into strips of meat, and finally cut into 0.5 cm of small square dices. 2, bleaching: lean meat diced with 1% concentration of brine immersion, stirring at regular intervals to promote the acceleration of the dissolution of blood and water, to reduce the oxidation of finished products and the color of the darkening of the color. 2 hours after the removal of the dirty brine, and then soak in brine for 6-8 hours, the last rinse clean, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water and dry. 3, marinade: wash fat, lean meat diced mixed, connected to the proportion of seasonings into the mix, marinate for about 8 hours. Turn up and down every 2 hours so that the seasoning is uniform, marinated against high temperatures, sunshine sprinkles, flies and dust pollution. 4. skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, soften the inside and outside of the rinse again, and another soak in water for spare parts, soak the water temperature should not be too high, so as not to affect the strength of the sausage. The sausage from one end of the set in the funnel mouth (or skin sausage machine mouth), set to the end, let the air, ligature, and then the diced meat into the filling of diced meat from the mouth of the sausage release, to be filled with the entire sausage after the ligature ligature ports, and finally according to the length of about 15 cm wing knot, divided into small segments. 5. drying: irrigation and tied sausage hanging in the ventilation so that it is about half a month to wind drying, pinch with your finger to test the extent that the deformation is not noticeable. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening. 6. preservation: keep clean and not stained with dust, covered with a food bag, do not tie the mouth of the bag down upside down, not only dustproof and breathable will not grow moldy. Food first steamed and cooled after slicing, delicious flavor.
Sichuan spicy sausage
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Pork: five kilograms, washed and cut into thumb size, spare.
Pig small intestine (that is, the sausage): the reverse side of the salt wash, and finally wash again with a little vinegar (in addition to fishy) in the reverse spare.
Species: chili pepper, pepper face their own preferences (how much), salt more (to prevent the sausage bad) four white wine, a little sugar, a little monosodium glutamate.
Materials: cotton rope, wire loop (intestine mouth size) needle.
Making: put all the ingredients into the meat above, wearing gloves, mixing vigorously and evenly, marinated for fifteen minutes, and then stirred by hand can be loaded with irrigation, the intestines at one end of the cotton rope tied, put the wire circle on the other end, loaded with irrigation completed with a needle in the intestine above the tie (deflation), and finally loaded with irrigation of sausage with a rope tied to the length of their own preferences, in the hanging, placed in windy places and blowing for five or six days! You can eat it, oh so fragrant.
Garlic cumin sausage
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1) Preparation materials, lean meat stuffing a bowl, a few cloves of garlic, black pepper, cumin powder 2 tsp. or so, salt.
2) Mince the garlic and put it in a large bowl along with all the other ingredients, adding a little more cumin.
3) Stir all the ingredients together, then, cover and marinate in the refrigerator for more than half an hour to taste.
4) Roll the meat mixture into small strips of equal size (well, a little shorter and thicker than your little finger). In order to eat some carrots, I peeled the carrots, cut them into thick strips, and wrapped them in the meat mixture, but you can omit the carrots if you don't like them.
5) Heat a skillet over medium-high heat and place the meat mixture one by one, keeping the heat on medium-high, not too high.
6) After frying for 1-2 minutes on one side, flip and fry for another 1-2 minutes, turn off the heat and remove from the pan. (Note: 1) about the meat filling, I used the turkey meat filling, you can also use lean pork filling, do not recommend the use of fat meat filling, huh, we still eat less fat meat it.2) do not like to see the garlic, it is recommended to pound into the garlic paste, mixed into the minced meat is better, I am really lazy, just chopped.3) carrots can be used in place of other vegetable strips, such as celery strips, spinach stalks, and so on can be used. You can. Of course, without any vegetables will be more like sausage some la, I do this, just want to add some carrots "in a pinch". 4) about the fire, not too much, easy to fry the outside of the inside is not cooked. But also do not fry for too long, fry too long, the juice in the meat mixture are fried out, dry, the texture is not good. This time, according to the size of their own to adjust the appropriate, anyway, just as soon as cooked out of the pan, on the right.
Rugao sausage
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Each one is about 7 inches long, the net weight of raw materials is 9 taels, about 6 taels after drying. Its method is: the * of the front sandwich and hind leg part of the fine meat and foot fat fat cut into small squares, put in a wooden pot or tile pot, add lavatory, nitrate water and mix. After mixing, let it stand for 30 minutes. So that the toilet and nitrate water slowly soaked into the meat, and then add sugar, soy sauce, wine and mix, to mix evenly through. Mixed, the meat into the large intestine coat, one side with a needle in the intestine on the poke eyes to let out the air inside, one side of the hand squeezed and smeared, and with a flower line will be firmly tied at both ends. This way, the meat is squeezed tightly, good quality. Into the meat of the intestine, hanging in the sun on the rack blowing sun. Generally about 5 sunny days (summer only two days), and then removed into the warehouse cool hanging. Warehouse must be ventilated and airy, so that the sun after the bowel recedes after the heat, slowly dry. After a month of cold hanging, it will be a finished product.
In the past, Rugao sausage ingredients are: per 100 pounds of fresh * meat (70% meat, fat 30%) with 70 salt, sugar 30 two, soy sauce 20 two, 10 two big curved wine, nitrate 10 two. In order to maintain and promote the national heritage and make it more delicious, the local sausage factory has improved the ingredients. Now every hundred pounds of meat more sugar 20 two, soy sauce 10 two, less salt 6 two, wine 4 two, sausage has only more delicious, and the color is also more bright, beautiful appearance.
Yuanhong Suining Sausage
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Suining Sausage is a famous historical dish in Suzhou, Lu, Henan, Anhui and Hebei. This product is made of fine meat from the hind leg of the pig, accompanied by dozens of valuable natural plant spices and elaborated by traditional craftsmanship. Characteristics: farmhouse flavor, wax aroma, mellow taste, long aftertaste. It is the preferred meat plate for banquets and feasts, and it is a good product for home, traveling and gifting to friends and relatives. This product is vacuum-packed, the second sterilization, open the bag to eat.
Polo Rocca sausage
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The name of the legendary Marco Polo sausage consumed in the Yuan dynasty, in the book to "crispy outside and tender inside, skillful, as if the celestial fairy made the same". Specific raw materials are unknown, but is rumored to be made of human flesh.
Sausage and therapeutic
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Related populations: the general population can be eaten;
Children, pregnant women, the elderly, hyperlipidemia eat less or do not eat; liver and kidney insufficiency is unsuitable for consumption.
Effects: Sausage can appetizing help food, enhance appetite.
Other related
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Chinese sausage was created before the North and South Dynasties, the first in the Northern Wei Dynasty, "Qimin Essentials" of the "enema method", and its method has been passed down to the present day. Chinese sausage sausage without starch, can be stored for a long time, cooked and eaten, the flavor is delicious, thick and rich, long aftertaste, the more you chew the more fragrant, far better than the enema products in other countries, is one of the traditional Chinese specialties, renowned at home and abroad.
Nutritional composition per 100 grams of sausage
Energy 508 kcal Protein 24.1 g Fat 40.7 g Carbohydrates 11.2 g Cholesterol 82 mg Thiamine 0.48 mg Riboflavin 0.11 mg
Niacin 4.4 mg Vitamin E 1.05 mg Calcium 14 mg Phosphorus 198 mg Potassium 453 mg Sodium 2309.2 milligrams Magnesium 52 milligrams Iron 5.8 milligrams Zinc 7.61 milligrams
Selenium 8.77 micrograms Copper 0.31 milligrams Manganese 0.36 milligrams
This is what characterizes sausages and hams.
Their difference is
Ham drowned looks dark red, the surface of the meat will be a little oil, the sausage of the chemical is pork enema drowned, the meat will be combined with fat, and then again the appearance of the two are not the same ah, or you go to the supermarket to buy when you look at the trademark description will have instructions, Jinhua ham, Wanlong sausage.