Composition:

2.5kg lean pork, refined salt 100g, 50g white sugar, 50g brown sugar, 0/50g soy sauce, 0/00g monosodium glutamate 100g white wine 100g.

Making:

Cut the lean meat into strips or thin slices, each strip (block) weighs about 50-250g, then immerse it in a boiling water pot, immediately take it out and put it in a clean container that can leak water, and drain the water. Meanwhile, mix the ingredients in another container, boil and cool. Put the drained lean meat strips (blocks) into the cooled ingredient solution, soak and marinate for 2 hours, and rotate the cylinder once in the middle.

Baking:

Take out the marinated meat strips and bake them in a drying room at 50℃ for 2-3 days until the surface of lean meat feels dry and hard and the cut surface is reddish.

Two "red onion grilled bacon"

Raw materials:

Hunan bacon 200g, red onion 50g, red pepper 1, ginger onion 10g, peanut oil 30g, salt 5g, monosodium glutamate 10g, soy sauce king 5g, wet flour 5g, sesame oil 5g, clear soup 150g.

Production process:

1. Wash Hunan bacon and cut into thick slices, peel and dice red onion, slice red pepper, slice ginger and dice onion.

2. Add oil to the pot, stir-fry ginger and bacon.

3. Then add clear soup, salt, monosodium glutamate, soy sauce king, red pepper and onion. When cooking on low heat, thicken with wet raw flour and pour sesame oil on the dish.

3 "Bacon making"

Pork belly is cut into big strips. Use soy sauce, salt, sugar and chicken essence (it is said that monosodium glutamate will turn sour). You must buy a bottle of Fenjiu in Xinghua Village to bring out the smell of bacon. And pepper massage meat!

Press it for a while and then press it! Marinate the massaged meat in a basin and don't move. The next day, string it up and put it on the balcony to dry ... you can eat it in a week or so. I like bacon, but I always feel a little uneasy when I buy it on the street, so I have to cook it myself every year.

4 "Bacon making"

Bacon is salty. Pickling is a cooking method for making cold dishes. It is a process of mixing seasoning with main ingredients. After a period of time, the fragrance of seasoning permeates into the main ingredients. There is no need to use fire in the curing process. There are many kinds of pickling, such as salt pickling, drunken pickling and rotten pickling. Bacon is salted. Pickling is a method of wiping raw materials with salt or soaking raw materials with salt water, which is the most basic method in pickling. In the process of drunk pickling and rotten pickling, it is also necessary to go through the process of salt pickling first. After curing food, water is secreted, salt is permeated, and the food is fresh, tender and delicious.

In the formula of bacon, sometimes some nitrates are added to make the meat red and delicious. However, there are certain dangers in this way. Because nitrite in common saltpeter is easy to combine with dimethylamine in meat, nitrosamines can be produced in the body after eating. Nitrosamine is a highly carcinogenic substance. Hehe, don't be scared by eating. In fact, just go to some bigger stores to buy it, don't worry!

5 Wuhan bacon

(1) raw materials and trimming: fresh ribs are selected, boned and cut into strips about 45cm long and 4cm wide.

(2) Ingredients: 50 kg of raw meat, 0/5 kg of refined salt/kloc-0, 0.025 kg of nitrate, 3 kg of sugar, 0.75 kg of Fenjiu (or white wine), 0. 1 kg of white pepper and 0.025 kg of curry powder.

(3) salting: salt and nitrate are weighed according to the actual weight, and marinated for 12- 14 hours with 40-45? C Wash the surface with warm water (do not soak), then mix the rest of the ingredients evenly and marinate for 2-3 hours. After pickling, put on hemp rope, hang it on a bamboo pole, and send it to a drying room to bake with charcoal (the temperature is controlled at 50-55? C)36 hours is the finished product.

6 "Wuhan Dried Meat"

Dried meat is made by chopping fresh lean meat and ingredients. Its raw material is mostly beef, and the fresh lean meat in the front and rear legs is the best.

(1) Raw material treatment: firstly, the raw meat is degreased and deboned, then the pure lean meat is washed and drained with clear water and cut into pieces of about 3 cm.

(2) Put the meat in the hot pot and cook for about 30 minutes. When the water is slightly boiling, skim off the floating foam on the stock, remove it and cut it into pieces or diced meat.

(3) The ingredients are determined according to local customs. Introduce several batching methods for selection. (1) 50 kg of lean meat, 0/.25 kg of salt, 2.5 kg of soy sauce and 0/25 g of spiced powder (or wrap fennel, dried tangerine peel and cinnamon in gauze and put them in a pot to cook with beef). (2) 50 kg of lean meat, 0/.5 kg of salt/kloc-0, 3 kg of soy sauce and 0/00-20o-20g of spiced powder. (3) 50 kg of lean meat, salt 1 kg, 3 kg of soy sauce, 4 kg of sugar, 0.5 kg of yellow rice wine, 0.25 g of ginger/kloc-0, 0.25 g of onion/kloc-0, and 0.25 g of spiced powder/kloc-0.

(4) Reheat a part of the original soup, add ingredients, and boil over high fire. When the soup is fragrant, switch to low heat, put the sliced meat (or diced meat) into the pot, turn it gently with a spatula, and when the soup is almost dry, take out the sliced meat and drain the water.

(5) Baking: spreading the drained meat slices on the barbed wire, and drying with fire to obtain the finished product. When baking, the drying room temperature should be kept at 50-55? C, and often turn the meat, to avoid burning. For example, curry powder is added to the meat slices before baking, and then it becomes curry beef jerky after baking. When adding other spices (such as spiced powder, Chili powder, baby oil, etc.). ), it is also handled in this way.

7 Chongqing smoked bacon

Smoked bacon is a delicious new year's product in the mountain city of Chongqing. Fresh pork is pickled with pepper, dried pepper and cooking wine, and then smoked with cedar branches. After the bacon is steamed, it smells fragrant, fat but not greasy, thin but not stiff, and the entrance is endless.

8 "Bacon and melon slices"

Ingredients: 25g bacon, 50g cucumber, wax gourd 150g, auricularia auricula 10g, vegetable oil 10g, salt1g.

Nutritional components: protein 7.8g, fat 12.8g, carbohydrate 8.3g, total calories 179 kcal, and exchange portion 2.

Production method: 1. Slice the bacon, add water and ginger and onion slices to the bowl, and steam thoroughly for later use; 2. Wash and slice cucumber and wax gourd for later use, and wash agaric after soaking; 3. The pot is on fire, and after the oil is hot, add the bacon slices, seasonings and three ingredients to fry together.

9. Fine identification of cured meat products before purchase.

As long as you walk in the supermarket, you will find that there are many kinds of meat products now, and you can eat delicious meat products without doing it yourself. Among them, bacon is a kind that consumers like, such as ham, salted duck and sausage. Experts remind that whether you buy or eat, you need to pay more attention.

Most of all kinds of cured meat products in supermarkets are packaged and also in bulk. Generally speaking, consumers should distinguish between appearance and smell.

Color identification of bacon (sausage) (1) Good quality bacon has bright color, bright red or dark red muscles and transparent or milky white fat; The pulp is dry, firm and elastic, and there is no obvious dent after finger pressing. The color of the deteriorated bacon is dark, the fat is obviously yellow, and the surface has mildew spots and mildew spots. After wiping, there are still mildew spots, and the pulp is soft, inelastic and sticky. (2) Odor identification Fresh bacon has inherent fragrance, while inferior products have obvious rancidity or other peculiar smell.

The first is the appearance of bacon. Good-quality bacon skin is dry and hard, pale in color, free from mildew spots and mucus, white or reddish in fat color, hard in texture, smooth and shiny in muscle section, tight and firm in structure, bright red or rose red, even free from spots and moth-eaten. The deteriorated bacon skin is sticky and slippery, with soft texture and uneven color. The fat is grayish white or yellow, and the quality is like tofu. The muscle section is dark red or grayish green. The second is to smell. High quality bacon has the inherent fragrance of bacon. Deteriorated bacon fat has a slight rancid taste, and the tissues around the bones have a slight sour taste. More seriously, it has a pungent smell and a rotten smell.

Ham The fine meat of high-quality ham is rose red, and the fat is white, light yellow or light red, with luster and solid texture. If it is eaten directly, it is best to buy pure lean ham; You can choose ham claws or hooves for simmering soup. When you buy a whole ham, you should first look at the ham for tooth decay.

The muscle of inferior ham is sauce-colored, with various spots on it. The fat part is yellow or yellowish brown and dull. The tissue state is loose, thin and soft, and even sticky.

Besides, don't forget to smell the ham when you buy it.

Buy other meat products

In addition to bacon, some meat products are also very popular with consumers, such as barbecue and barbecued pork. The identification of this kind of meat products is similar to bacon.

High-quality braised pork has bright color, reddish sauce color, luster, neat and smooth meat section, tight and firm structure, elasticity and luster. It smells like soy sauce, which is no different from bad smell.

The surface of the roasted meat is smooth and shiny, the muscle section is reddish, and the fat is light milky white (duck and goose are light yellow). The muscle section is compact, there is no blood under pressure, and the fat is slippery and brittle. It has a unique barbecue flavor and no peculiar smell.

Barbecued pork is full of luster, strong and compact muscles, bright color, red sauce and pure meat flavor.

10 fried bacon with gold needles (Figure)

Materials:

100g bacon, 100g fresh lily, 2 red peppers, 2 onions, 1/4 teaspoons starch, 1 teaspoon sesame oil, 1/4 teaspoons sugar, 1/2 teaspoons soy sauce.

Making:

1. Wash the bacon, cut it into thin slices, clean the fresh golden needle after removing the pedicle, slice the red pepper, and cut the onion into 3 cm sections.

2. Blanch lily and bacon with hot water respectively, remove and drain for later use. Heat the pot, add 2 tablespoons salad oil, stir-fry the onion, red pepper and bacon in the pot, add soy sauce, soy sauce, wine, sugar and broth to taste, add sugar when the soup needle is 3 tablespoons, pour in the processed Jin Baihe, stir-fry slightly, add sesame oil, and take out.