Is the water supply stopped at Donglai Road in Jinhua?

These two are definitely different, because the materials are different and the methods are different. Of course, I don't like the taste.

-Jinhua City, Zhejiang Province, is the most famous traditional staple food in Jinhua. Ham skin is bright yellow, shaped like a pipa, with ruddy meat, rich aroma, rich nutrition and delicious taste. It is famous for its "four wonders" of color, fragrance, taste and shape, and enjoys an international reputation.

Ham has beautiful appearance, bright meat, unique flavor and pleasant taste, which is known as the "four wonders" of color, fragrance, taste and shape. It was once listed as a tribute in Qing Dynasty. It is the essence of China bacon. The "Erhei" pig produced in Jinhua City has big hind legs, tender meat, salt, plastic, leg turning, washing and drying. It will take several months. Strong smell. Easy to store and carry, selling well at home and abroad.

According to legend, ham originated in the Northern Song Dynasty and was defeated by Zong Ze in the Northern Song Dynasty. However, people still defeated it. Because the pig's legs were far away, they sent troops back to Kaifeng to comfort them, and then they sprinkled salt on them and carried them with them. Pickled pork legs are as red as fire in color, and they are called ham. Zong Ze's story is true. The original name of ham is Zong Ze Leg.

net

It is said that ham originated from another way in Wenzhou. The central and western areas of Wenzhou city are often flooded, and because of the coastal areas, when floods invade. When there was a flood, the farmers came back from there to take refuge. Because the monks couldn't get out of the temple, because the flood came, the sucker, such as large items, such as livestock, could not be taken away in time, and farmers dug up some daily necessities and tools, such as soil. Some flooded pigs were dug out of the sand and turned into a kind of natural bacon or ham through the natural process of nitrite and sodium chloride. Although pork is submerged by the sea, people will try to eat it because there is nothing to eat. Although it was flooded before, there was no carrion. In fact, it tastes good and is easy to preserve. It was invented by toad and bacon in the cave.

Ham producing area

Jinhua ham

"Four Unique Features" in Color, Aroma, Taste and Shape

Ham varieties due to use

Different hams have many different kinds of raw materials and processing methods, such as seasonal and pickled sauerkraut, which is called winter leg in the dead of winter; Show crescent-shaped legs, called moon legs; With front legs, the front legs are rectangular, which is called wind legs; Hanging on the stove, often smoked by bamboo, smoked, weighed legs, pickled with sugar, called glucose legs; Well-preserved, together with the dog leg, it is called Xu Leg.

Ham producing area

It is reported that one is called Song. Zong Ze (Yiwu), the famous Venus, is the originator of the ham industry. Legend has it that after his hometown, pickled pork entered the palace and was presented to the emperor. The emperor saw the scarlet flame on his ass, so he named it "ham" [2].

get through

Ham ham, according to textual research, folk Jinhua ham curing began in the Tang Dynasty, and it was recorded in the Herbal Supplement during the Kaiyuan period of the Tang Dynasty (7 13-742). "Jinhua is rich in ham" has a history of 1200 years, and it is a member of Yi Song. Zong Ze, a famous Venus, once his family "pickled his legs" for the imperial court, Zhao Kang's sentence was reflected in its bright red flesh.

Fire, full of praise, was named "ham", so it was also called "gong leg". Because in this area, Jinhua ham essence is called "ham". To commemorate Zong Ze's youth, he is regarded as the originator of the ham industry. In 1930s, it was opened in Hangzhou and Yiwu, and the portrait of Zong Ze was still hung in front of "OK with VSC Legs" and "Sunshine Ham Shop", showing its original flavor and being famous in Hangzhou.

The formation of ham, the hardworking and intelligent Jinhua people have a long history, and the origin of Jinhua ham has its specific region and conditions. Jinhua ham is the main producing area and the main body of development. [3]

Ham out of Dongyang, Dongyang ham out of the river, fine snow out of the river! In Dongyang City, Zhejiang Province, the ceremony in the snow is said to be a red-topped businessman Hu Qi 'en making ham for the minister's leg. After tasting it, he praised the minister and asked where it was produced. Because only a small town in Dongyang didn't know about it, Hu replied that it was made in Jinhua, so the reputation of ham spread.

Since then, Jinhua ham is famous for its "four wonders" in color, fragrance, taste and shape, and it was exported to Japan and Southeast Asian countries in the early Qing Dynasty. It was in 19 15 that Panama won the special prize of international commodity quality at the Expo. Since 1930s, Jinhua ham has been sold to Britain and America.

At present, the sale of ham is limited to Hong Kong, Southeast Asia, Singapore and Japan, and only the kind of ham that is counterfeit, smuggled and illegally immigrated to Europe and America is sold. Breakfast is a mechanized annual production of Parma ham at a price of 100 yuan per catty. European standards are quite strict, requiring that raw materials for pig leg livestock farms should not be less than 200 kilometers, so ham has not yet entered the European market.

Nutritional analysis of ham

1, bright color, red, white, clear, salty and sweet, fleshy, fat but not greasy, delicious; In PropGOLuxury

2. Ham is rich in protein and fat, vitamins and minerals; Spend the whole winter in summer.

3, the production of ham, after fermentation and decomposition, more nutrients are absorbed by the human body, which has the effects of nourishing stomach and promoting fluid production, tonifying kidney and strengthening yang, consolidating marrow, strengthening feet and healing wounds.

Ham is suitable for people-people who gamble on horses can eat it, especially pregnant women, children and the weak.

1, suitable for people with insufficient qi and blood; Suitable for people with spleen deficiency, chronic diarrhea and loss of appetite; Suitable for people with weak constitution, fatigue, palpitation and weakness of waist and legs;

2. Patients with acute and chronic nephritis should not eat; Among them, those with swelling, edema and ascites should not be eaten; Cure a cold and relieve dampness. Those who are full of stagnation and abdominal distension should not eat; under

3 people with spleen and stomach deficiency and diarrhea should not eat more; The sick, the elderly, hypertensive patients and patients with digestive tract ulcers fast. ham

Seasonal reasons

There are many different varieties of ham because of different kinds of raw materials and processing and preservation methods. For example, the curing season of ham begins from Chongyang to "early winter leg" in winter, with snow in winter and spring or "normal winter leg", and ends with beginning of spring and "early spring leg" at the vernal equinox, followed by curing. "My legs are cold in spring." According to the raw materials used, there are ham processed with ham, pig's front legs are also called square legs, and the bones of the front legs have been cut and pickled, also called cloud hoofs or jogging shoes, dog's rear legs are regarded as loose legs, wild boar's legs are regarded as mountain legs, and pig's tail is processed. The "soy sauce leg" pickled with salt for the first time and the "sugar leg" pickled with salt and sugar for the first time appeared after the smoked bamboo ruler. After bittern, the dried-up "cold legs" can also eat "tribute legs", "tea legs", "golden legs" and "healthy legs". The new year's "ham heart" and ham small packaging products, ham and derivative foods and other ingredients are endless.

Ham specialty

Jinhua ham and two black pig hind legs are purified together. Huang Liang skin color, pink leaves, rich aroma, rich nutrition and delicious shape. It's a gift, a dish to accompany a meal, and a nourishing crystal. According to the Compendium of Materia Medica compiled by Zhao Xuemin in Qing Dynasty, Jinhua ham has the functions of tonifying kidney, strengthening stomach, promoting fluid production, strengthening yang, consolidating marrow and strengthening foot. In daily life, patients recover, and old people and women live longer. Eating ham can not only promote appetite, add delicacy, but also get nutrition, which is healthier and kill two birds with one stone.

For modern people, ham still has high nutritional value:

1 Ham is bright in color, red, white, thin, salty and sweet, fat but not greasy, and delicious.

2. Ham is rich in protein, fat, vitamins and minerals. Spend the whole winter in summer.

3, the production of ham, after fermentation and decomposition, various nutrients are more easily absorbed by the human body, which has the effects of nourishing the stomach, promoting fluid production, tonifying the kidney and strengthening the yang, consolidating the bone marrow, enhancing the foot strength and promoting wound healing.

curative effect

Ham Ham is warm, sweet and salty;

Has the effects of invigorating spleen, stimulating appetite, promoting fluid production, nourishing blood, nourishing kidney and replenishing essence.

Can be used for treating asthenia, palpitation, spleen deficiency, anorexia, diarrhea, lumbago and leg pain.

Often? The food eaten during maternity leave or sick leave in southern China is appetizing after stewing; Ham has been used as a supplementary food after operation because of its function of accelerating wound healing. [ 1]。

produce

Ham and ham producing areas are under the jurisdiction of Wucheng District, Jindong District, Lanxi City, Yongkang City, Yiwu City, Dongyang City, Wuyi County, Pujiang County 15 and Pan 'an County. Kecheng District, Jiangshan City, Quzhou City, Longyou County, Changshan County, Kaixian County and Quzhou City (District) are now under the administrative jurisdiction. Jinhua ham is a common name for commodities, and they also have all kinds of hams in Jinhua area.

The formation of high-quality ham has the characteristics of "four noes", which is closely related to Jinhua area with specific conditions.

First of all, Jinhua ham is selected as raw material. Jinhua pig has unique advantages such as tender and delicious meat, fine bone and proper proportion, which is the basis and premise of producing high-quality ham. The formation of Jinhua pig, ecological environment and traditional animal husbandry are all related to Jinhua area, mainly as follows: the topography and communication of Jinhua ancient basin are not smooth, Jinhua pig has formed a natural "closed" breeding environment, obtained good characteristics, and became stable and purified; Seasonal climate and temperature Jinhua pig breeding is more suitable for mild, lean, precocious and fattening;

Secondly, the region is densely populated, and working people have always been a difficult tradition. Qin Rong, wisdom and contribution are the special remains of Jinhua ham processing technology and excellent technology, and on the basis of thousands of years of traditional experience, they have kept improving and innovating, forming a unique flavor of the ham industry. Jinhua ham's "home" is unique and unparalleled.

Similarly, the unique natural geographical conditions in Jinhua, that is, the applicability of temperature curing ham, the sunshine in the west and the suitable temperature and humidity fermentation period, make the products gradually dry, brew normally and naturally mature.

Experience in the production of fresh-leg pork ham, acceptance, trimming, curing (across the curing leg bed, the total weight of fresh-leg with salt is from 9% to 12%, and sodium nitrite is less than or equal to 0.3‰)(* * * * six layers), leg soaking, leg washing (first and second stamping), leg drying and plastic sealing (several times). Relative humidity 70% 82%, fermentation room) (dry knife, insect inspection), shelf classification, stacking (oil transfer), 80 and other processes.

The concise process is as follows:

In 1, we chose the famous pure Jinhua pig "Lianghei" as raw material;

Page 2, raw ham spread cold;

Page 3, seasoning of ham raw materials;

4. Hygienic inspection of ham raw materials by personnel of commodity inspection bureau;

Page 5, ham;

6. Wash the ham;

7. Clean the shaped ham;

8. Covered with ham and India;

9, ham threshing floor glue;

10, ham fermentation;

1 1, the quality of post-fermented ham;

12 ham single simple packaging;

13, sensory test of ham;

14, the samples of ham products were tested for microorganism;

15, physical and chemical analysis of ham products;

16, the personnel of the commodity inspection bureau carried out sanitary inspection on the equipment.

Buy ham in grades, grades, one, two, three. Ask a knowledgeable person to judge the difference between ham and good omen. The brand is made of bamboo, like an awl. Ham has three different parts, and different parts of each symbol have symbols. In the next three years, signatures will be divided according to different locations. Additional requirements for legs: claws and ankles should be fat in the shape of leaves, and the same thickness should not exceed 2 cm. Legs should be thin and plump, and the three symbols should have flavor. One leg requirement: three signs and two signs taste good, but none of the three symbols can taste. Requirements for both legs: no odor. Three-legged requirement: a symbolic smell. An extra set of ham and ham with red rings, two sets of ham with yellow rings and three hams without rings. There are three kinds of sausage stamps branded with ink (Chinese name). But some sausages are shoddy, so it should be better to buy regular sausages, such as a well-known supermarket. Ham factory is happy to buy our factory, but it is not easy to find, usually in the suburbs. There are also some famous ham sausage lines that are better, saying that Bandung ham is sure. If it is an ordinary shop, skill and luck, look.

There are also two legs made of the same salt, called white legs, which are Jinhua ham without seals (according to the standard). These products will be marked with ham, and the quality is generally not high. It is likely that the fermentation is incomplete (semi-) or the brand smell is inserted. But the difference is not too much, it is still good (just look at it and you will know that it is hopeless to throw it out). The other is called dried salt legs, that is, legs without fermented dried salt products. Because this leg can be used all year round, flies are more likely to spray dichlorvos in hot weather. The color of ordinary ham is dark red rose red, and the salted legs are bright red, as red as a girl's face, but softer than ham. Of course, according to the standard, the salt dry legs should be acyclic and unsealed.

Consumption and storage of ham

Treatment effect

Ham is warm and salty; Has effects in invigorating spleen, stimulating appetite, promoting fluid production, promoting blood circulation, nourishing kidney, replenishing essence, and prolonging life; Can be used for treating asthenia, palpitation, spleen deficiency, anorexia, diarrhea, lumbago and leg pain. Soup is often simmered as an appetizer or food for pregnant women with aggravated illness in southern China; Ham has been used as a supplementary food after operation because of its function of accelerating wound healing.

Gambling on horses is edible for ordinary people, especially pregnant women, children and the infirm.

1。 Crowd: lack of qi and blood; Chronic diarrhea due to spleen deficiency and poor appetite; Physical weakness, fatigue, palpitation, weakness of waist and legs.

2. Not suitable for people: diarrhea due to deficiency of spleen and stomach in Li Xia.

3. People who eat: people with acute and chronic nephritis; Among them, edema, edema and ascites; Cure a cold and relieve dampness. Accumulated stagnation, abdominal distension.

4. Fasting people: patients with hypertension, the elderly, and those with digestive tract ulcers.

use

Ham can be divided into five parts: fire claw, fire pupil, top, flower and flower.

The "parietal" muscle fibers are uniform and dense, and the meat with the best quality accounts for about 35%. The total mass of the leg is big to make and cut, what is the flower-shaped piece?

The "fire pupil" can be stewed or diced as a giant, cut into semicircles, disks and so on. Most of them are edible skins, which should be enough firepower.

"Made in China" has a similar weight and above, usually shredded, sliced or sliced.

"Fire claw", "drop" stew or mixed stew.

Although skin ham and ham bones can't be eaten alone, they are very rich and delicious. After steaming, they are mixed with other materials and stewed to improve the taste and umami flavor. Sprinkle some sugar on the skin of Jinmen to make the thigh bark smell precocious. Restaurants, canteens and other units that use a lot of ham should be the amount of materials used. This can not only ensure the quality of food, but also feed it reasonably and make the best use of it. Good ham cooking is closely related to the handle. According to the requirements of different dishes and cooking materials, the materials can be cut into ham slices, silk, sticks, blocks, diced and other shapes, and can also be cut into various flower-shaped patterns to provide decoration for dishes. The demand for ham knives is very high, because pork is cured and fermented into dry ham, which contains fat solidified by meat glue, and some muscle fibers are decomposed to reduce adhesion and easily break. Therefore, we should be patient and meticulous, skilled in operation, master the structure and good characteristics of ham, cut it accurately and neatly, and the pressure should be appropriate when the edge surface is pulled out; Thin ham is easy to break horizontally if it is cut down or sideways for better muscle texture.

Cooking tips

1, ham sausage is a dry and hard product that is not easy to stew. If the ham is stewed with some sugar and then put into the pot, it will be easier to stew and taste more delicious; When you can add a small amount of yellow wine, soup and ham, it will make the ham more delicious and reduce the salt.

2, the whole ham knife is not easy to cut, and the knife from several generations can get the desired effect; honour

Jinhua Ham 1995 No.4 No.6 100 The Organizing Committee awarded Jinhua City, Zhejiang Province the title of "China Jinhua Ham Town" in the Great Hall of the People.

Sichuan bacon

Food raw materials co., ltd

Pork ... 5000g salt ... 200g allspice powder ... cooking wine 0.30g ...100g sugar ... 50g Ke Song Bo because it is not ... 500g.

manufacturing method

1, choose fresh pork, cut it into 30 cm, 5 cm wide and weigh about 500 g, and then stick it in the small eye of the bar for convenience.

2, put the pot on the fire, add salt and stir-fry, then pour the spiced powder and mix well, add wine to cool, add sugar and mix well, wipe the meat evenly on the skin, then the skin is down, the meat is up, and the yard is in the cylinder, the top skin is up, and the meat is put down. Marinate for about seven days, and the middle tube rotates once to promote delicacy and smell.

3. Pickled meat comes out, washed with warm water, then put on a rope and hang it in a ventilated place to dry the water.

4. Use a large iron pot to collect the meat on the pine grate, cover the lid tightly, and light the cigarette; Remove the color and hang it in this place to dry, that is, the moisture when the bacon is dried. while

5。 Burn the skin with food and bacon, then soak it in oil, scrape it with warm water and remove the black ash. Wash with warm water, steam in a cage, and take out the slices. while

1 bacon, the time should be accurate.

Process key

Winter is a little longer, which takes about 10 working days, and summer is a little shorter, which takes about 5 working days. while

2, smoking, the time is about 15 minutes, should not be too long, otherwise the color is too dark, affecting the appearance.

Sichuan bacon has a long history and is well-known at home and abroad. The whole process is divided into three steps: preparation, curing and smoking.

Make the whole process

We 1, preparation: take a proper amount of lean and fat lean meat or scrape the meat to fill in the form, and cut L to 0.8 kg, 4-5 cm thick standard and ribbed meat strips. If it is made without flesh and blood, the bones should also be removed. 7 kg of processed meat and bone salt, 0.2 kg of refined nitrate and 0.4 kg of pepper. The processed meat is boneless and marinated for 2.5 kg, fine nitrate for 0.2 kg, sugar for 5 kg, white wine and soy sauce for 3.7 kg and distilled water for 3-4 kg. In the preparation of materials, nitrates and spices, such as crushed peppers, fennel and cinnamon, are dried and ground.

Co., Ltd. 2. There are three methods for pickling: (1) complete. Chopped gravy is wiped dry and transparent, and enters the tank in the order of meat, with a layer of skin on top. The rest of the dried bacon is smeared on it, marinated for 3 days, and turned over; (2) Wet pickling. Curing the boneless meat in the prepared curing solution for 15 18 hours, and rotating the middle cylinder 2; (3) Mixing pool. Through simple rubbing and putting the meat into the tank, the meat pouring material is soaked with aseptic aging pickling solution, and the amount of mixed salt is not more than 6%.

Page 3, bones and bacon must be dried and washed before smoking. Embryo is 8-9 kg of charcoal per 100 kg of meat, which usually requires sawdust 12 14 kg. Dry the embryo hanging in the room with bacon, light the sawdust, and close the smoking door to make the smoke evenly distributed. The initial temperature of the smoking room was 70℃, and gradually decreased to 50-56℃ after 34 hours. The finished product was kept for about 28 hours. Just like bacon, it is preserved after 3-4 months of maturity.

Food characteristics

1 The meat is red and bright, with moderate salty taste and fragrant smoke. Wine and rice are suitable.

Apart from single food, this kind of meat tastes best when fried with leeks, garlic, black beans and other vegetables.

nutritive value

1, bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, cholesterol and carbohydrates.

2, fresh pork skin with bacon, cut into pieces, add salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, marinate, and then air-dry or smoke, which has the effects of appetizing, dispelling cold and promoting digestion.

Diet therapy: bacon is sweet, flat, salty and appetizing.

Precautions for eating

We 1 must eat bacon with clear water and wash away the stains on the surface. Because the bacon is too salty, we have to cook it for half an hour before eating it with water or steam.

Limited company 2, also because of the production process, makes the bacon taste more salty, so there is no need to add extra salt when frying.

Preservation method

Bacon is lower than the general outdoor temperature 15'C, and can be stored for more than 3 months if it is hung in a ventilated place (high place) on the balcony. If frozen directly in the refrigerator, the taste of bacon and sausage will not be affected by freezing at most.