I, Hunan bacon practice:

Hunan bacon, has a long history, famous in China and abroad. The whole process of making is divided into material preparation. Curing. Smoking three steps.

1. Material Preparation:

Take thin skin, fat and thin appropriate small fresh or frozen meat scrape off the skin meat dirt, cut into 0.8 a lKG. 4-5 centimeters thick norms with ribs meat strips. If the production of boneless bacon, also need to remove the bones. Production and processing of bacon with bone salt 7KG. 0.2KG nitrate. 0.4KG pepper. production and processing of boneless bacon with salt 2.5KG. 0.2KG nitrate. 5KG sugar. 3.7KG pure grain wine and soy sauce preparation. 3-4KG pure water. auxiliary material configuration before the salt and nitrate crushed. pepper. Cumin. Anise and other spices to dry and grind fine.

2. There are three ways to marinate:

(l) Sole. Cut meat strips and dry marinade wipe wipe through, according to the meat facing - down order into the main tank, the top layer of skin facing up. The rest of the dry marinade on the top layer of meat strips, marinated for 3 days to turn the tank;

(2) wet marinade. Put the cured boneless bacon into the configuration of the marinade for 15-18 hours, right in the middle of turning the tank 2 times;

(3) mix and guess. Meat strips rubbed well with soxhlet into the main tank, poured into the sterilized Chen marinade engulfed meat strips, mixed and marinated in the salt use of not more than 6%.

3. smoked cured pork, smoked before it must be dipped and dried

generally every hundred kilograms of meat embryo with charcoal 8-9KG. wood residue 12-14KG. will be drying meat embryo hanging in the smoked house, ignite the wood residue, turn off the door of the smoked room, so that the smoke dispersed proportionally, the smoked house temperature of 70 ° C at the beginning of the 3-4 hours after the gradual reduction of 50-56 ° C, maintained for 28 hours, the smoke is spread. The initial temperature in the smoked room is 70℃, after 3-4 hours, it will be gradually reduced to 50℃-56℃, and the finished product will be maintained for 28 hours. Just into the bacon, shall be perfected through 3-4 months of storage.

Two, the practice of preserved fish

The first step, the first and most important nature is to choose the fish species, although there are many varieties of fish on the market, but when it comes to the most suitable to do the preserved fish or carp, compared to other species of fish, carp taste stronger, coupled with the thick meat, even if it is salted and dried, eat up all very comfortable, which is why Hunan people do preserved fish spicy into the flavor of the sense of not greasy! The reason for this is that the people of Hunan do not have a greasy feeling.

The second step, and then just bought the carp with a knife to the back of a knife cut exactly, immediately divided into two cuts, digging out the internal organs, and then cleaned with tap water, control dry surface water, in addition to prepare a small plate, to which to add a small amount of star anise, fennel, ginger, aniseed fennel, mace, Poria, Bai Kou, mixed together with a knife and then grind it.

The third step, then the ground spices and appropriate salt mix and put into the pot to carry out dry frying, until the fall out of the aroma after the fire reserved, and then the control of dry water fish into the basin, to which to add an appropriate amount of high degree of wine, evenly wiped wet, and finally sprinkled with fried material wiped proportionate, and put it into a neat pickle altar, cover tightly outside the lid, pickle 3 days up and down, but remember to turn over the surface once a day, so that more proportionate pickling, and then the pickle is a good idea. So that the marinade is more proportional, pickled fish removed with a rope hanging in the shade, drying half a month up and down can be.