2. The fermentation layer on the surface of ham meat will not only affect the meat quality and flavor of ham, but also play the role of anti-corrosion, insect prevention, crack prevention and pollution prevention.
3. Old ham is hard and difficult to stew. Put some sugar on the ham before stewing, so it's easier to stew.
4. When ham is stored, it should be coated with vegetable oil at the seal to prevent fat oxidation; Then stick an edible plastic film to prevent insects from invading.
Jinhua ham, also known as ham sausage, is one of the local traditional famous products in Jinhua, Zhejiang Province.
It is famous for its beautiful appearance, bright meat, unique flavor and pleasing flavor, that is, color, fragrance, taste and shape, and its "four unique". Xie Yong, a bachelor of Zhejiang Cabinet in Qing Dynasty, was introduced to Beijing and was listed as a tribute.
Xie Yong's Miscellaneous Flavor mentioned: "Jinhua people have all kinds of fields, making wine and breeding. When every meal is ready, you should first feed the pigs with juice and waste food. The pig food is delicious.
Ham manufacturers need more pigs to get a good price. So there are more pigs. "Is the essence of China cured meat products.
Jinhua's "double-headed black" pig has fat hind legs and tender meat. After curing, shaping, turning legs, washing, drying and other processes, it takes several months to make it. The fragrance is rich. Easy to store and carry, selling well at home and abroad.