Pork preserved pork can be said to be the most famous "business card" in Jingjiang. When outsiders mention Jingjiang, they must first think of delicious pork breasts.
As early as the "Zhou Li", there are written records about meat preserved, and in the "Book of Rites" there is a saying of "cattle repairing deer breasts"; in the Analects, there is a sentence "selling wine and selling the city". There is a special chapter in the Northern Wei Dynasty's "Qi Min Zhi Shu": "Breast Wax", which introduces the production and variety of meat. According to historical records, during the Southern and Northern Dynasties, there were five-flavored breasted, white-breasted, sweet and crispy breast, tang Dynasty time there were red ming fragrant breast, red steamed breast, to the Yuan and Ming dynasties there were thousands of miles of breast, are well-known varieties of meat at that time. Therefore, the history of preserved meat has been more than three thousand years.
Jingjiang is known as the hometown of dried meat, with the longest history and the highest quality. Pork belly originated in Singapore, was introduced to Guangdong in 1928, and to Jingjiang in 1936. After nearly 70 years of continuous development and growth, the domestic market share of pork preserved pork has reached 60%, which is exported to Japan, Russia, Southeast Asia, Hong Kong and Macao and other countries and regions. In 1981, it was successively rated as a high-quality product of Jiangsu Province, a high-quality product of the Ministry of Commerce of the People's Republic of China, and won the National Quality Product Gold Award.
With the implementation of the new national meat industry standard, the protein index has dropped from 40% to 28%, and foreign products have attacked the Yangtze River Delta - Jiangsu Jingjiang meat to face market challenges. The flakes are neatly shaped, thin and crystalline, and the color is bright. For a long time, Jiangsu Jingjiang meat Jingjiang meat breast.
Preparation Method:
1. Material selection: select the pig hind leg meat to remove the bones, repair the fat, fascia, minced meat, take its pure muscle, cut into small pieces to wash off the grease, put into the meat mold, send it to the cold storage for quick freezing and then cut into thin slices with a meat slicer.
2. Ingredients: After the seasoning is mixed and dissolved, mix into the meat slices, mix well up and down, so that the seasoning is inhaled into the meat.
3. Stall sieve: use a special sieve basket to spread the meat slices flat on the sieve according to the specifications.
4. Drying: the sieve basket is sent to the steam oven, with a temperature of 65 ° C, baked into a dry blank after 5 to 6 hours, after natural cooling, the sieve is semi-finished products.
5. Baking: Put the semi-finished products into the hollow oven and bake them at high temperature until the oil comes out, which is brownish red. After baking, it is flattened with a leveling machine, and then cut into a port shape according to the specifications, that is, the finished product.
6. Packaging: Export products are loaded and listened to, with a net weight of 3.5 kg per listen, four listens and a large box, weighing 14 kg, and the plastic belt outside the box is fastened. Domestic sales are available in box and 500g bags.
The main features of Jingjiang meat:
Pork preserved pork is made by dozens of processes using traditional processes, using the finest fresh lean meat slices, adding a variety of natural spices and special fish sauce. When processing, the fragrance is incomparable, the aroma is overflowing, it can be described as fragrant for ten miles, and the smellers are all salivating; the finished product is neatly shaped, thin and crystalline, the color is bright and lustrous; the opening is fragrant and fragrant, which greatly increases the appetite; the entrance is finely chewed, dry, fragrant, fresh, sweet, salty, the five flavors are presented, the more chewy the more fragrant, the aftertaste is endless, wonderful, it is really a human food. The meat is as thin as paper, the shape is square, the taste and the beauty of fish and meat are both fresh, and the color is as bright as agate carnelian. Degreasing grease, fine but not greasy, moderately sweet and salty, crispy and slightly crunchy. Illuminated under the light, the meat is bright red and transparent.
Preservation method: It should be stored in a cool, dry place, and should not be mixed with odorous items.