I, the door of cured products

Meat by curing, sauce, drying (or not drying), baking and other processes made of raw meat products, which need to be processed before consumption. There are salted meat, bacon, sauce (seal) meat, air-dried meat. Sauce (seal) meat is the extension and development of salted meat and bacon production methods.

1, salted meat class

Meat cured and processed raw meat products, before using the cooked process. Salted meat category are: salted pork, salted lamb, salted duck, pickled chicken, salted beef, ring leg and so on.

2, bacon

Meat after curing, then drying or baking and other processes from raw meat products. Cooked and processed before consumption, there is a waxy flavor. Preserved meat: preserved pork, preserved mutton, preserved beef, preserved rabbit, preserved chicken, preserved duck, duck, duck stew dry, etc..

3, sauce (seal) meat

Meat with salt, sauce (sweet sauce or soy sauce) cured, sauced and then air-dried or sun-dried, dried, smoked and other processes made of raw meat products, cooked before consumption. Brownish-red in color, with a soy sauce flavor. Sauce (seal) meat: Beijing clear sauce meat, Guangdong clear sauce seal meat and Hangzhou sauce duck.

4, air-dried meat

Meat cured, washed and sunburned (some products do not have this process), hanging, drying and other processes made of raw and dried meat products, cooked before consumption. Air-dried meat air-dried pork, air-dried beef, air-dried lamb, air-dried chicken with hair and Yunnan wind chicken.

Two, the sauce marinated products category

Meat with seasonings and spices to water as a heating medium, cooked meat products. There are white boiled meat, sauce marinated meat, bad meat.

White boiled meat can be considered a special case of sauce-brined meat without sauce or brine; bad meat is a class of products in which wine lees or aged sesame lees are used instead of sauce or brine.

1, white boiled meat

Meat by (or not) marinated, boiled in water (brine) and mature meat products, generally in the consumption of seasoning, the product to maintain the inherent color and flavor. White boiled meat are: white cut pork, white cut pork belly, white cut chicken and salt water duck.

2, sauce and marinated meat

Meat in water with salt or soy sauce and other seasonings and spices cooked together into a class of cooked meat products. Some products in the sauce or brine, and then need to smoke and other processes. The color and flavor of the product mainly depends on the seasonings and spices used. Sauce marinated meat: Suzhou sauce meat, marinated meat, sweet and sour pork, Daokou barbecued chicken, honey hooves and Texas Steak Chicken and so on.

3, sugar meat

Meat in the white boiled, and then "fragrant lees" bad system of cold cooked meat products. Products to maintain the inherent color and flavor of wine. Dregs of meat are; dregs of meat, dregs of chicken and dregs of goose, etc..

Three, smoked barbecue products category

Meat cured, boiled, and then smoke, high-temperature air, open fire or high-temperature solids as a medium of dry heat processing made of cooked meat products. There are smoked meat, barbecue meat. Smoking, grilling, barbecuing three roles are often interrelated, it is extremely difficult to separate. Smoke-based is smoked; fire or salt, mud and other solid heating medium simmering into the barbecue.

1, smoked barbecue meat

Meat cooked (or cured) and by the decision of the product's basic flavor of the smoking process and made of cooked (or raw) meat products. Smoked categories include: bacon, smoked pork tongue and smoked chicken.

2, barbecue meat

Meat by the ingredients, marinated, and then by the hot air grilling, or direct grilling over an open fire, or salt, mud and other solids as a heating medium for the simmering and made of cooked meat products. Barbecued meats include: Peking Duck, Guangzhou Crispy Suckling Pig, Grilled Chicken, Changshu Barking Chicken, Jiangdong Salt-Baked Chicken and Barbecued Pork.

Four, dry products category

Lean meat first cooked and processed, then molded and dried, and then cooked and processed into dry, cooked meat products. Can be consumed directly, the finished product is a small piece, strip, granular, flocculent, or granular mass. There are meat floss, jerky and dried meat.

1, meat floss

Lean meat by cooking, skimming oil, seasoning, collection of soup, frying, drying or crisp and other processes made of muscle fibers fluffy into flocculent or granular. There are meat floss, crispy meat floss, meat flour floss.

(1) meat floss lean meat by cooking, skimming oil, seasoning, soup, frying and drying process made of muscle fibers fluffy flocculent meat products. Meat floss category: Taicang meat floss.

(2) shortening meat floss Lean meat by cooking, skimming oil, seasoning, collect soup, stir-fry fluffy, and then add edible oils and fats fried muscle fibers broken into clumps of meat products. The meat products include: Fujian Meat Puffs.

(3) meat floss powder lean meat by cooking, skimming oil, seasoning, soup, stir-fry loose, and then add edible fats and cereal flour stir-fry and become a mass of granular, powdered meat products. The amount of grain flour should not exceed 20% of the weight of the finished product. Crispy meat floss and meat floss as long as the difference is that the latter added more grain flour, so the content of animal protein is low.

2, jerky class

Lean meat by pre-cooking, slicing (strips, ding) seasoning, re-cooking, soup, and drying and other processes made of dry, cooked meat products. The jerky category are: beef jerky and pork jerky.

3, dried meat

Lean meat by slicing (or minced), seasoning, marinating, sifting, drying and burning process made of dry, cooked thin slices of meat products. There are dried meat, dried minced meat

(1) dried meat Lean meat by slicing, seasoning, sifting, drying, and baking and other processes made of thin slices of meat products. Dried meat category: Jingjiang dried pork and so on.

(2) minced meat dried lean meat by grinding, flavoring, sifting, drying, and baking process made of thin slices of meat products. The category of dried minced meat includes: delicious dried pork.

Five, deep-fried meat products category

Deep-fried meat products category is to cooking oil as the heating medium as its main feature. After processing and seasoning or hanging paste after the meat (including raw materials, semi-finished products, cooked products) or only by the dry raw materials, edible oil as a heating medium, high-temperature frying (or pouring) of cooked meat products. Fried products are: Shanghai lion head, fried pork skin, fried pigeon and fried chicken.

Six, sausage products category

1, Chinese sausage

Pork as the main raw material, chopped or minced into diced meat, salt, (nitrite), sugar, wine and soy sauce and other auxiliary materials curing, filling into the edible enteric coating, by drying, air-drying or baking and other processes made of enteric coating products. It is cooked and processed before consumption, and has the aroma of wine, sugar and wax. Chinese sausage (sausage) category: Guangdong Huangshanghuang sausage, Xi Shangxi sausage, Shanghai sausage, Sichuan sausage, Jinan sausage, jujube sausage, tripe and Zhengyanglou air-dried sausage and so on.

2, fermented sausage

Beef or pork as the main raw material, after grinding or rough chopping into particles, salt, (nitrite), sugar, and other auxiliary materials curing, and natural fermentation or artificial inoculation, filled with edible enteric coats, and then smoked, dried, and long-term fermentation process from raw sausage products, can be consumed directly. Fermented sausages are: Thuringian sausage, salami, etc..

3, smoked sausage

The meat as the main raw material, chopped, cured (or not cured), fine or coarse stranded, add auxiliary materials mixing (or chopping), filling such as sausage inside the casing, and then baked, smoked, smoked (or not smoked) and cooled and other processes made of cooked sausage products. Including: stranded sausage without emulsification; dry starch added not more than 10% of the weight of the meat of the general sausage; emulsified sausage and emulsified meat filling based on the addition of lean meat, fat, peas, mushrooms, and other blocks of different varieties of emulsified sausage production. Smoked sausages include: Frankfurter sausage, Bologna sausage, beer sausage, tea sausage, Tianjin ham sausage, Beijing large sausage, Harbin red sausage and so on.

4, meat and flour sausage

To starch, meat as the main raw material, meat by curing, (or not cured), cut into pieces or minced, add starch and various accessories, filling into the casing or belly, and then baked, steamed and smoked and other processes made of a class of cooked sausage products. Dry starch added more than 10% of the weight of the meat. Meat sausage powder: Beijing garlic sausage, tripe, Tianjin sausage and so on.

5, other sausage

In addition to Chinese sausage, fermented sausage, smoked sausage, meat and other types of sausage products, there are raw sausage, liver sausage, crystal sausage. The necessary conditions are:

(1) must be chopped, grinded or emulsified processing;

(2) seasoning treatment;

(3) filling into the sausage coating.

Seven, ham products category

Meat products made from large pieces of meat processed by curing. Although the Chinese ham and Western ham in the process is very different, but in the name of the same, conducive to generalization and retrieval, in the "class" at this level, is undoubtedly in line with the principle of consistency of the process. There are Chinese ham class, fermented ham class, smoked ham class, compressed ham class.

1, Chinese ham

With bone, skin, claw tip of the whole pig hind leg, cured, washed and dried, air-dried and long-term fermentation, shaping and other processes made of traditional Chinese leg products, should be cooked before consumption. Chinese ham: Jinhua ham, Xuanwei ham, Rugao ham

2, fermented ham.

With bone, skin (or skinned, boneless) pork leg, cured, processed and long-term fermentation, ripened into raw meat products, are raw.

Fermented hams include: (Italian) Poma ham.

3, smoked ham class

With a large piece of meat by plastic trimming (remove bones, skin, fat and connective tissue, or partially removed), curing (can be injected with brine), tenderization, kneading, bundling (or filling into the thick diameter of the sausage, mold), and then by steaming, smoking (or not smoking), cooling and other processes made of cooked meat products. Smoked ham category: brine ham, square leg, smoked round ham and estate ham.

4, compressed ham

With pork and other livestock and poultry meat (cattle, sheep, horses) of small pieces of meat (≥ 20g / piece) as raw materials, and add rabbit, fish and other gravy meat, cured, filled into the sausage or molds, and then by steaming, smoking (or not), cooling and other processes made of cooked meat products.

Eight, other products category

1, meat cake class

The meat as the main raw material, by grinding, chopping or chopping, onions, garlic, tomatoes, mushrooms and other vegetables as ingredients, and add a variety of auxiliary ingredients are mixed together, loaded into the mold, by steaming or grilling and other processes made of cooked food products. Meat cakes include: liver cake, blood and mud cake.

2, meat jelly cake

To meat as the main raw material, seasoned and boiled filled into the mold (or add a variety of seasoned, boiled vegetables), to edible gelatin as a binder, made after cooling translucent jelly-like cooked meat products, cold food. Meat jelly category are: meat jelly, crystal sausage, pork jelly, etc..