Xiang pig is characterized by its small size and weight. The average weight of 6-month-old boars is 14.2 kg, with a body length of 65 cm, a body height of 33 cm and a chest circumference of 55 cm. Sows weigh 3 kg at the age of 8 months, with a body length of 7 cm, a body height of 47 cm and a bust of 73 cm.

the maximum is so big.

if it's bigger, then:

fragrant pig eating method: roast Bama fragrant pig

The tender little fragrant pigs are used as raw materials, soaked in the prepared seasoning soup for a while, then roasted on charcoal fire, with honey on the side. After roasting, the color is golden and bright red, the fragrance is fragrant, and the table is popular. It has begun to leap out of the mountains and become a hot seller in the food forest.

We combine traditional technology with modern meat processing technology to process roasted fragrant pigs. In the production, a set of processing techniques such as selecting suitable weight, low temperature curing and new formula were adopted, which provided an important basis for improving the quality of roasted fragrant pigs and industrial production.

1 raw materials and accessories

raw materials are Bama Xiang pigs, weighing about 6-1kg.

formula 1: 6-7g of salt, 12-15g of sugar, 2-5g of liquor, 1g of monosodium glutamate, 5-1g of sesame paste, 5-6g of south milk, 8-15g of spiced powder, 5g of sodium nitrate, and appropriate amounts of onion, rice vinegar and maltose.

formula 2: 45-55g of salt, 2-25g of sugar, 15g of white wine, 6-1g of monosodium glutamate, 1-15g of sesame paste, 4 small pieces of bean curd, and appropriate amounts of shredded ginger, onion, sesame oil and maltose.

Formula 3 contains 4-5g of salt, 6-1g of liquor, 2-3g of sugar, 15-5g of soy sauce, 5g of monosodium glutamate, 5-7 pieces of bean curd, 6g of spiced powder, 3g of garlic paste, and appropriate amounts of shredded ginger, onion and maltose.

2 processing equipment

scales, chopping boards, cauldrons, special roasting hooks and ovens.

3 process flow

process flow: slaughter and arrangement of raw materials → pickling → scalding, coloring → baking → finished products.

Slaughtering and finishing of raw materials: Slaughter the raw materials, drain the blood, soak them in hot water at about 65℃, pay attention to turning them over, take them out and shave them off quickly, pay attention to scraping off the black skin on the rough skin, and rinse them off with clear water.

cut open the chest, abdomen and neck with a knife from the belly line, take out all internal organs and suet, and remove all bones in the body without damaging the skin. You can also split the skull and spine, take out the spinal cord and pig brain, and remove the second to third chest ribs and scapula. Cut the ribs with a knife, and cut the thicker muscles with a knife, which is convenient for the seasoning to penetrate into the flavor.

salting: except rice vinegar and maltose, all auxiliary materials are mixed, evenly smeared in the body cavity, and marinated in a salting room at 2~5℃. The time is 5~8 hours in summer and can be extended to 12~24 hours in winter.

Scalding and coloring: Pickled pork blanks are hung from the hind legs through the front legs to the corners of the mouth with a special long iron fork, and drained. Then it is sprayed on the pigskin with 9℃ hot water until the skin shrinks, so as to achieve the role of shaping. Adding proper amount of rice vinegar to scalding water can make the skin of roasted fragrant pigs more brittle.

after drying the water, brush the maltose water (1 part maltose and 6 parts water) on the skin surface only once, and evenly, otherwise the skin color of roasted fragrant pigs will be different. Finally, dry the epidermis in a ventilated place.

baking: baking in a hanging oven. There are two kinds of heat sources: electricity or carbon. Traditionally, charcoal stoves are used for processing, and electric ovens are generally used for factory production.

hang the scalded pig blank which has been coated with maltose and dried in the air into a heated oven. The oven should have a stable furnace temperature, and the temperature should be well controlled. The normal furnace temperature during baking should be controlled between 16℃ and 2℃. After roasting for about 4 minutes, when the pigskin begins to turn color, remove the pig blank from the oven and insert a needle. Use a bamboo needle or a steel needle to pierce the pig body evenly, which can prevent the skin from separating from the meat. Then brush with a layer of oil (preferably raw tea oil) to fry the skin of Xiang pig. Hang it in the oven and bake it for 4~6 minutes until the skin is crisp and jujube red. During roasting, the position of Xiang pig is often changed to make it roast evenly.

Meat quality features: thin skin and fine meat, lean carcass, bright red muscles, tender muscle fibers and white fat.

Meat flavor characteristics: sweet and fragrant, rich in nutrition, and fragrant when cooking without adding any seasoning. Especially unique, suckling pigs are slaughtered and eaten at any age during lactation without any peculiar smell such as milk and fishy smell.

nutritional characteristics: the protein content of its meat is as high as 21.8%, which is 31.1%-7% higher than that of ordinary pigs; The fat is low, accounting for only 18.86%-28.1% of that of ordinary pigs, and the calorie is also low, accounting for 6.85%-76.1% of that of ordinary pigs. The content and proportion of calcium and phosphorus are almost the same as those of eggs; Bama Xiang pork is full of nutrition, rich in essential amino acids and trace elements, and its content is generally higher than that of ordinary pigs, in which the content of glutamic acid is 226% of that of ordinary pigs. What's more unique is that Bama Xiang pork contains a special substance rich in unsaturated fatty acids, which has a variety of pharmacological properties, can increase anti-inflammatory substances synthesized by vascular endothelial cells, reduce thromboxane A2 formed by platelets, prevent thrombosis, have strong vasodilating activity, have special effects on beauty and health care, have unique effects on preventing cardiovascular diseases, and are very suitable for making food for the elderly, completely meeting human physiological needs and health needs. Therefore, it became a royal tribute as early as the Song Dynasty, and now it has a very broad prospect as the development of food for the elderly.