Xiangzhutui is a famous product in Danba area. It is delicious, and it is a good food for festivals and entertaining guests.
Every winter, every household slaughters fat pigs. In the past, most of them tied the pig's four feet, cut a hole from the chest with a knife, reached into the chest to break the heart-lung connection, killed the pig, sewed up the knife, repeatedly burned the pig's hair with hay and cut the pig's fat and lean meat.
Danba fragrant pork leg is famous in the beautiful valley and is loved by many tourists. Its unique production method is even more amazing. Every winter, every household in Danba slaughters fat pigs. Before slaughtering the pig, tie the pig's four feet, cut a hole in the chest with a knife, put your hand into the chest to break the heart-lung joint, then sew the knife edge, burn the pig's hair repeatedly with hay, cut it open, separate the fat pork, peel off the suet, separate the pig's legs according to the original shape, and then store it in the storage room after frost, cypress smoke and air drying. After being stored for a winter, the pork leg is full of color, flavor and flavor. T9i
When eating, cook the skin half-cooked or roast it with charcoal fire, cut it into small pieces or tear it into vermicelli. You can smell the fragrance within 100 meters, and it is fresh, tender, fragrant, nutritious and attractive.
Location:
Sichuan Province
Applicant:
Danba county animal disease prevention control center
Location:
20 14
territorial scope
The protection scope of geographical indications of pig leg agricultural products in Danba Township is within the administrative area of Danba County, Ganzi Prefecture, Sichuan Province, including Zhanggu Town, Shuizi Township, Donggu Township, Suopo Township, Gezong Township, Zhonglu Township, Yuezha Township, Banmenmen Township, Taiping Bridge Township, Nie Xiaxiang Township, Wang Ba Township, Bati Township, Geshizha Township, Bianer Township and Dandong Township 15 townships.
Product quality characteristics
1. Appearance sensory characteristics The appearance of the finished product "Danba Xiang pork leg" is reddish brown. After washing, the cut surface is bright, the meat surface is smooth and shiny, the muscle cut surface is dark rose, and the meat is dry and firm. After cooking, it has rich fragrance, unique rich fragrance, full house fragrance and long aftertaste. 2. The internal quality index of nitrite in Danba Xiang pig leg is ≤ 1.0mg/kg, which is far lower than the standard of 30mg/kg stipulated in GB2730; Peroxide value ≤ 0.50g/100g; Total amino acids ≥ 34.0%; Protein ≥36.0%, moisture ≤ 45.5%; Lead ≤ 0.15mg/kg, and selenium ≤ 0.14mg/kg. 3. Safe production and product quality control: The pig legs meet the national standards of Fresh Frozen Sliced Pork (GB9959. 1), Fresh Frozen Pork Lean Meat Separation (GB9959.2) and Frozen Pork Segmentation (GB/T 9959.3); The composition of edible salt should meet the national standard of edible salt (GB 5461); Zanthoxylum bungeanum should meet the national standard for Zanthoxylum bungeanum (SB/T 10040), and the products should meet the Hygienic Standard for Cured Products (GB2730-2005).