Ham huǒtuǐ [English: Ham] Cured or smoked pork legs are also called "fire meat" and "blue smoked".
[Edit this paragraph] Introduction
Zhejiang Jinhua, Jiangxi Anfu and Yunnan Xuanwei are the most famous. It is named for its fiery red meat. On the other hand, fireworks are often used in early production, so it is called. According to local records, Jinhua Ham was created in Song Dynasty, which was used by Zhejiang people to comfort the anti-Jin army led by Zong Ze, and was later listed as a tribute, with a history of 800 years. By the Qing Dynasty, Jinhua ham had been exported to Japan, Southeast Asia, Europe and America. Anfu ham has a long history and originated in the pre-Qin period. It is the "baked egg" of pre-Qin sacrifice. In Wugong Mountain, a Taoist resort, local people use the first-class pig's trotters as sacrifices to ward off evil spirits and eliminate disasters. After the sacrifice, the egg meat is salted into a "fire-baked egg". Later, people pickled pork legs into "ham", which was regarded as a feast by distinguished guests at festivals or at home. Ham has the functions of invigorating spleen, stimulating appetite, promoting fluid production and nourishing blood, and can be used to treat fatigue, palpitation, anorexia, diarrhea and other diseases. It has always been regarded as a delicacy on the table and a gift treasure. However, there are some shortcomings, such as headache after eating for a long time. It has not been confirmed yet, and I will publish it after confirmation.
[Edit this paragraph] The origin of the name "ham"
Ham was invented in Song Dynasty. The word ham first appeared in the Northern Song Dynasty. Su Dongpo clearly recorded the practice of ham in his book Talking about Things and Diet. "Ham is cooked with pig pancreas, and the oil is gone. Ham in the valley is not oily for decades, and it is a bran cloud. " In addition, it is said that when Zong Ze, a famous anti-gold star in the Northern Song Dynasty, returned to Beijing, he brought back some bacon from his hometown, Yiwu, Zhejiang, to taste in Zhao Gou, Song Gaozong. Zhao Gou cut it open and saw that the meat was as red as fire and delicious. He was so happy that he named it "ham" The production of ham requires multiple technological processes. Ham is rich in minerals and protein, which is not only a mouth-watering delicacy, but also a tonic. Up to now, China Zhejiang Jinhua ham not only sells well at home, but also sells well in Europe and America. For thousands of years, it still exudes unique and charming charm. Ham is a famous specialty of Jinhua, Zhejiang. Zong Ze, a famous anti-gold star, is now from Yiwu, Jinhua, Zhejiang. He once brought the leg of pork pickled in his hometown to Song Qinzong. Salted pork leg is delicious, fragrant and delicious. Because of its bright red color, Song Qinzong named it "Ham", and ham became a tribute from then on. Ham is a pig's hind leg. Jinhua ham should have been made from the hind legs of Jinhua Liangtouwu, but because Jinhua Liangtouwu is almost extinct, now the standard ham should be a common salted leg (that is, the leg salted in cold storage). There are Jinhua, Dongyang, Lanxi, Yiwu, Wuyi, Pujiang and Yongkang, all of which belong to Jinhua and are collectively referred to as Jinhua Ham. Lanxi used to be the largest, but Dongyang is now the largest.
[Edit this paragraph] About Jinhua Ham
Zong Ze's story is true. The original name of ham is Zong Ze's hometown leg. The more scientific explanation for the origin of ham is this. Ham actually originated in Wenzhou. There are often floods in Wenzhou, and because of the coastal areas, whenever there is a flood, the seawater will flow backwards. After the flood, the farmers came back from the shelter. Because the monks couldn't get out of the temple, and the flood came quickly and violently, large items such as livestock could not be taken away in time, farmers dug up some daily necessities and farm tools from the mud. Some drowned pigs were dug out of the mud and treated with natural nitrite and sodium chloride in seawater to become natural bacon or ham. Although pork was submerged by sea water, people tried to eat the submerged meat without rotting because there was no food to eat at that time. In fact, it tastes good and it is easy to keep fresh. Later, people invented the method of toad and bacon in the hole.
[Edit this paragraph] level
Ham is divided into super, first, second and third grades. It is necessary for a knowledgeable person to insert a label to judge the quality of ham. The label is made of bamboo, like an awl. A ham has three different parts, and each symbol is in a different part. According to different positions, it is divided into three signs: upper, middle and lower. Requirements for super legs: claws should be bent, ankles should be thin, legs should be full of leaves, fat thickness should not exceed 2 cm, and all three signs should have good fragrance. First-class leg requirements: two of the three signs should have a good smell, but none of the three signs should have an odor. Secondary leg requirements: no odor. Three-level leg requirements: a sign stinks. Super ham and first-class ham have red rings, second-class ham has yellow rings and third-class ham has no rings. These three kinds of hams are all printed with gallnut ink. But some hams are shoddy, so it's best to go to a regular place, such as a well-known supermarket. It's also my pleasure to come to the ham factory to buy our factory, but it's not easy to find, usually in the suburbs. Some famous ham shops are also better, such as Bandung Ham Shop. If it is an ordinary store, it depends on skill and luck. There are also two products made of salt legs, one is called white board legs, which means Jinhua ham without sealing (if it is made according to the standard). This product will be stamped with Jinhua ham. Generally, their quality is not high, which is probably due to incomplete fermentation (semi-finished products) or odor. But it's not too bad, it's ok (just look at it and you'll know that all the hopeless ones have been thrown away). The other is called dried salt leg, which is the product of air-dried salt leg without fermentation. Because this kind of leg can be made all year round, it is very likely to spray dichlorvos when there are many flies in hot weather. The color of normal ham is the dark red of rose, while the salted dry legs are bright red, just like the red on the girl's face, softer than ham. Of course, according to the standard, dried salt legs should also have no rings and seals.
[Edit this paragraph] operation
The production of ham goes through more than 80 processes. We can talk about the simple process: acceptance of fresh pork legs ★, trimming and cutting of leg blanks, curing ★ (curing room and leg bed, the total salt content is 9%~ 12% of the weight of fresh legs, and the dosage of sodium nitrite is ≤0.3‰)(* * * * six times), soaking legs, washing legs (stamping, first and second times), and. Relative humidity 70%~82%, fermentation room) (dry knife, pest inspection), shelf grading, stacking (turning and oiling), finished product. Note: ★ Quality control point. Ham is now only sold in Hong Kong, Southeast Asia and Singapore, and only fakes and smuggling are sold in Japan. The kind of ham eaten for breakfast in Europe and America is Parma ham produced by mechanization all the year round, and the price is about 100 yuan per catty. The European standard is quite strict, which requires that the raw materials of pig legs come from livestock farms, and no plague can occur within 200 kilometers around, so Jinhua ham has not yet entered the European and American markets.
[Edit this paragraph] About Xuanwei Ham
Xuanwei ham, also called Yuntui, is named after it is produced in xuanwei county, northeast Yunnan. It is made of local Wumeng pigs, thick and thin. In Xuanwei area, the mountain climate is cold, which is a suitable climate for bacon, especially from the first frost to the next spring, which is the best season for making ham. These factors are the necessary product, social and climatic conditions for Xuanwei to produce ham. "Xuanwei ham is to wash the hind legs of pigs cut into the shape of pipa, rub them repeatedly with salt to make them penetrate into the meat, then marinate them and let them ferment naturally. It takes half a year to mature. To identify the quality of ham, when its surface is green, it is necessary to stick the needle into three different parts to smell it, and the "three needle incense" is qualified. Xuanwei ham has big bones and small bones, thin skin and thick meat, bright meat color in cross section, distinct red and white, pink lean meat, salty and sweet taste, fat but not greasy. Because it looks like a pipa, it is also called "Pipa Foot". Xuanwei ham has a history of hundreds of years. The meat color of Xuanwei ham is particularly good, which is also related to the salt used for curing. It is the first among the five flavors, so salt ranks first in seasoning, and salt is also very particular. Tao Hongjing's Records of Famous Doctors lists Donghai salt, Nanhai salt, Hedong salt pond, Liang Yi salt well, Xiqiangshan salt and Mingzhongshu salt, which are called "different colors". Li Shizhen said: "Well salt is fried with well brine, but it is also produced in Sichuan and Yunnan today. "The salt used to pickle Xuanwei ham is taken from the dark black far away from southwest Yunnan. Its salt content is appropriate, and it is used to make ham with excellent color. Xuanwei ham has become a commodity from its own consumption to its "but there is a gift that cannot be concealed". Its production and marketing history has been hundreds of years, and it was exported to foreign countries in the early 20th century, winning the favor of foreign diners. 1923 held a local food competition in Guangzhou. Sun Yat-sen, the "very big general manager", tasted Xuanwei ham and was full of praise. He happily wrote the inscription "delicious", which made Xuanwei ham more famous in the country and "Yuntui" further exported to foreign countries. Kunming Canning Factory was originally named Dehe Canning Factory, which was named after Dr. Sun Yat-sen's inscription. Yuntui is used for frying, steaming, frying, boiling and stewing, and the "Yuntui luncheon meat" and "Yuntui blockbuster" made of it are also very popular. The land is famous for its stories, and the place name Xuanwei is far and near. " Xuanwei county changed its name to "Ge Feng County" on "1954", but the brand of Xuanwei Ham was also damaged, and it was renamed as xuanwei county on 1959. A kind of delicious food restores a place to its old name, which is probably rare in the history of place names. With the invention of "Mildew-free Ham" by relevant departments in xuanwei county, the sales form of Xuanwei Ham has changed from whole sales and canning to sliced fresh-keeping bags, bagged in blocks, boxed, canned and bottled. Xuanwei ham is famous at home and abroad for its thin skin, thick meat, red meat color and rich aroma. Among the flavor foods excavated from pigs by people in northeast Yunnan, there is also "blood tofu": when ordering tofu, the blood of pigs is stirred in and coagulated into blood tofu. Sliced with it, steamed with Xuanwei ham slices, vermilion in color, smooth and tender. There is no such way to eat anywhere else. People who can eat well in diet are not only found in rich places. The more personalized the food, the more attractive it is to tourists. The charm of tourism lies not only in observing with your feet, observing with your eyes, listening with your ears, observing with your heart and understanding with your god, but also in tasting with your mouth and smelling with your nose. Yuntui moon cakes made of Yuntui are also popular food in Yunnan. Yuntui moon cake is a Yunnan-style moon cake with unique flavor. Cloud-legged moon cakes are brown in appearance, hard-shelled and crisp, so Yunnan people also call them "hard-shelled ham moon cakes". Yuntui moon cake is sweet and salty, oily but not greasy, and has a strong ham flavor. They are indispensable traditional foods for Yunnan people in the Mid-Autumn Festival. Ham family: refers to amateur radio lovers; From the English word ham.
[Edit this paragraph] Nutritional analysis
1. Ham is bright in color, red and white, salty and sweet in lean meat, fragrant but not greasy in fat meat, and delicious; 2. Ham is rich in protein, moderate fat, more than ten kinds of amino acids, vitamins and minerals; 3. After making ham in winter and summer, various nutrients are more easily absorbed by human body through fermentation and decomposition, which has the functions of nourishing stomach, promoting fluid production, tonifying kidney and strengthening yang, consolidating bone marrow, strengthening foot strength and healing wounds.
[Edit this paragraph] How to identify
The quality identification of ham is generally judged by observing its appearance, style and smell. (1) appearance. The appearance of good quality ham is yellow-brown or reddish-brown, and it feels solid when pressed by fingers, and its surface is dry, and it will not become sticky and discolored in rainy season. The edge of leather is gray. If there are sticky substances on the surface or crystalline salt precipitates on the surface of meat, it means that ham is too salty. (2) style. The best products are thin and straight feet, long legs, exposed bones, small oil heads, clean knives and long bamboo leaves. (3) odor. Good quality ham smells good and has no peculiar smell. If there is a smell of fried sesame seeds, it is a sign that the meat layer is beginning to rancid slightly. If there is sour taste, it means that the meat has been seriously rancid. If it smells like bean paste, it means that the amount of salt added is insufficient. If there is an odor, it means that the raw materials of ham have been seriously deteriorated during processing. It is spicy, indicating that ham has rotted and deteriorated due to fat oxidation.
[Edit this paragraph] Preservation of ham
After the ham is salted, it needs to be properly preserved to avoid deterioration. Soaked or treated ham can be wrapped in clean and breathable paper, wrapped in a layer of plastic wrap and stored in the refrigerator. Ham that has not been soaked is easy to get moldy, and it will attract insects and ants because it contains a lot of fat. Especially in spring or wet weather, ham must be hung in a cool, dry and ventilated place, so as not to let the sun shine directly. If eggs breed, we must find ways to eliminate them quickly and avoid spreading.
[Edit this paragraph] Ham recipe
Features of ham and fish head thick soup: elegant color, fragrant legs and fresh fish, thick soup like milk, unique. Ingredients: Xuanwei ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard. Practice: ham and bamboo shoots are cut into rectangular pieces of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it. Put the casserole on the fire, add cooked lard, and when it is 40% hot, put it in the fish head and fry it slightly. Add cooking wine, shredded onion and shredded ginger, turn the fish head over, pour in boiling water, cover the pot and cook for a while to thicken the soup, then put the fish head into the soup basin, place it symmetrically, and spread ham slices and bamboo shoots on the fish alternately. Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin, and pour in the cooked oil. Steamed mandarin fish with ham Ingredients: mandarin fish, ginger slices, ham slices, coriander, salt and yellow wine. Practice: 1. Wash the mandarin fish and cut several places diagonally on the fish. Pour in a little yellow wine and salt, and evenly spread all over the body; 3. Ginger slices and ham slices are embedded in the cutter; 4. Boil the water in a steamer and put the fish in; 5. Steam over high fire for 7-8 minutes, then take it out and sprinkle with coriander for decoration. Fried rice with ham, shrimp and eggs features: yellow, white, green and red spots, pleasant color and fragrant smell. It is natural to taste sweet when fresh. Ham, especially, is soft and hard to bite. The seasoning process is simple. Ingredients: 25g of starch shrimp, 3 slices of golden soup ham (finely diced), 3 tablespoons of ham soup, green beans 15g (cooked), 2 eggs, 250g of rice and chopped green onion 10g. Practice: heat the wok, smooth it, leave 25 grams of oil, put down the beaten eggs after heating, add chopped green onion and stir fry at the same time, put down the rice and stir fry, empty the whole grain, add shrimp and green beans and stir fry. You don't need to put any other seasoning. [ 1]
[Edit this paragraph] Purchase method
Ham is a meat product, and its contents must be meat, pink or rose red in color, shiny, elastic and good in slicing performance. Smoked and boiled ham was introduced to China from the west, also known as western-style ham. Hams sold in China's market mainly include square ham and round ham, which can be divided into block ham, broken ham and broken ham according to the size of meat. Consumers should pay attention to the following points when purchasing: 1, depending on the packaging. Packaged products should be sealed and not damaged. It is best not to buy bulk meat products. 2. Look at the label. Product packaging should indicate the product name, factory name, address, production date, shelf life, product standard, ingredient list, net content, etc. 3. Look at the date of production. Try to choose the products produced recently. 4. See the storage temperature requirements clearly, especially in summer and high temperature season. 5, cooked meat products should not be bought too much at a time. The meat products that have been opened must be sealed, and it is best to keep them in the refrigerator and eat them as soon as possible. [2]
[Edit this paragraph] Classification standard
There are four kinds of hams sold in the market: the south leg is a kind of ham produced in Jinhua, the north leg is produced in Rugao, northern Jiangsu, the cloud leg is produced in Xuanwei and Rong Feng, and the Sichuan leg refers to the ham produced in Sichuan. Jinhua ham is the most famous, which can be divided into Jiang leg, tea leg, tribute leg and bamboo leaf smoked leg. Ham is divided into different grades according to its weight, appearance and smell. Each super ham weighs about 2.5 ~ 4 kg, and its appearance is beautiful and tidy, with dry skin, thin claws, small legs and feet, more lean meat and less fat. Each first-class ham weighs about 2 ~ 4.5 kg, and its leg shape is complete, smooth and dry, with small oil head and no cracks, insect bites, rat bites and other scars. The second-grade ham weighs about 2 ~ 5 kg each, with slightly thicker skin, more fat than the first-grade ham, salty meat, thick legs and beautiful and tidy appearance. Each third-grade ham weighs about 2 ~ 5 kilograms, and its legs are thick and fat, and its knife work is rough and slightly scarred. Four-grade hams each weigh about 1.5 ~ 5 Jin, with thick legs, thick skin, poor leg shape, no bones in the meat, and moth-eaten but not serious.
Brief introduction of ham sausage
Ham sausage with casing (outer packaging) is a kind of meat food deeply loved by consumers. It takes livestock meat as the main raw material, supplemented by fillers (starch, plant protein powder, etc.). ), and then add seasonings (salt, sugar, wine, monosodium glutamate, etc.). ), spices (onion, ginger, garlic, cardamom, aniseed, pepper, etc. ) and quality.