Dried pork is a specialty of Jingjiang and a precious gift from Jingjiang people to their relatives and friends.
Jingjiang pork breast
Bacon is a sliced meat product of pork or beef after curing and baking. Among them, Jingjiang meat products are characterized by reddish brown meat slices, uniform meat slices, moisture 13.5%, protein 46.5% and fat 9%. The processing flow is as follows:
Selection of raw meat and air conditioning: fresh pig hind leg lean meat is selected to remove fat and fascia. Put the lean meat into the mold, quench it in the freezer, and slice it when the meat center temperature reaches -2℃. The slice is 8cm wide,12cm long and1-2cm thick.
Pickling ingredients are 50 kg lean meat, 4.25 kg special soy sauce, 6.5 kg sugar, 65438+ 0.5 kg egg, 0.25 kg monosodium glutamate and 50 g white pepper.
Mix the ingredients evenly, mix with the meat and marinate for 50 minutes.
3. Baking: spread the marinated meat slices on a sieve plate coated with vegetable oil, bake them in a drying room at 65℃ for 5-6 hours, and take them out for cooling; Put it in an oven with oven humidity of 150℃ and bake until the meat is oily red. After baking, flattening with a flattening machine to obtain the finished product.
Jingjiang "Pisces Brand" dried pork was founded in 1936, with fine materials selection, traditional technology and various natural spices, and was carefully processed through 10. The product has bright color, delicious taste, convenient eating and endless aftertaste. It has won the national gold medal twice and is exported to Japan, Russia, Southeast Asia, Hong Kong and Macao. It is a good gift.
Dried pork in other regions also has a unique flavor:
Shanghai pork breast
① ingredient standard: main ingredient: 5 kg lean pork. Accessories: refined salt 125g, colorless soy sauce 50g, white sugar 700g, sorghum wine 125g, red rice flour 50g, spiced powder 10g, and trace sodium nitrate.
② Processing method:
Material selection and finishing: select qualified pig hind leg lean meat, clean it after trimming and drain water. Then send it to the cold storage for quick freezing. When the central temperature reaches -2℃, take it out of the warehouse and cut it into 2 mm thick slices with a slicer.
Mixed pickling: salt, soy sauce, sugar, sorghum wine, red rice flour, spiced powder, sodium nitrate, etc. Mix well in proportion, add pork slices, stir well and marinate for 30-40 minutes. In the meantime, it is stirred every 10 ~ 20 minutes.
Roasting: first coat the iron net with a layer of vegetable oil, put the marinated meat slices on it and smooth them. Sending into a drying room, and baking at the temperature of 40-50 DEG C for about 30 minutes. When the sliced meat becomes hard and reaches 7-8 maturity, lift the sliced meat and bake it for 30-40 minutes until the sliced meat becomes hard and brittle. After thorough cooling, it is cut into rectangular slices according to certain specifications, which is the finished product.
Product features: the slice shape is neat, the specifications are consistent, the color is rosy, hard and crisp, and the taste is delicious.
Shantou pork breast
Pork leg 100 kg, sugar 16 kg, wine 10.5 kg, fish sauce10 kg, eggs 2.5 kg and peppers 0.2 kg.
Slice the pure muscle with a meat cutter, then put the auxiliary materials mixed in advance according to the proportion of ingredients into a box, mix them with the meat slices, marinate for half an hour, then spread them out, put them on a bamboo curtain, dry them in the sun or dry them in the sun, cut them into 10cm square blocks, and bake them with dark fire to get the finished product.
Of course, different brands of products naturally have different tastes.