Lap (xī là same as "?") Meat is a processed product made by curing meat and then roasting it or exposing it to the sun. The bacon of the pen "Fun" Pavilion www.biquge.info has strong antiseptic ability, can prolong the preservation time, and add a unique flavor, which is the main difference from bacon. Bacon is not made in the month of wax, but bacon, the wax of the month of the month and the bacon of the bacon (xī) are not the same word in the ancient text, that is, the wax of the month is the traditional form of the wax, and the bacon of the bacon is originally a simplified word of the wax of the moon. Therefore, the reason why bacon is called bacon, as for why people now read là instead of xī, in addition to the reason for simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.

Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually marinated in the lunar month.

Smoked bacon, the surface and the inside are consistent, cooked and cut into slices, transparent and shiny, the color is bright, the yellow is translucent and red, the taste is mellow and fragrant, the fat is not greasy, the thin is not stuffed with teeth, not only the flavor is unique, but also has the functions of appetizing, going to cold, eliminating food, etc. Hubei bacon maintains the characteristics of good color, aroma, taste and shape, and is known as the praise of "a hundred fragrant boiled meat".

From the processing, production to storage of fresh meat, the meat quality remains unchanged, the fragrance is maintained for a long time, and it has the characteristics of not being bad for a long time. Because this meat is smoked with cypress branches, mosquitoes and flies do not climb in summer, and it does not deteriorate after three dogs, becoming a unique local flavor food.

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Bacon is produced in both the north and south of China, with more cured pork in the south and corned beef in the north. There are many kinds of bacon, and the same variety has its own characteristics due to different origins and processing methods. In terms of raw materials, there are pork, mutton and its organs, chicken, duck, fish, etc.; In terms of origin, there are Guangdong, Hunan, Yunnan, Sichuan, etc.; There are many varieties depending on the part of the raw material selected. The famous varieties are Cantonese bacon, Hunan bacon and Sichuan bacon.

Cantonese bacon is most famous for pork belly, which is made of pork ribs as raw materials through pickling and baking, which has the characteristics of strict material selection, fine production, golden color, neat strip shape, fragrant and mellow, sweet and refreshing; Hunan bacon, also known as Sanxiang bacon, is the selection of thin skin, tender meat, suitable weight of Ningxiang pig as raw materials, through cutting strips, preparation of accessories, pickling, salt washing, drying and smoking six processes processed, its characteristics are red and yellow skin color, fat like wax, muscle brown red, salty and palatable, fragrant and fragrant, not greasy.

Sichuan bacon is cut into 5cm wide strips, and then pickled, washed and dried, baked, the finished product has the characteristics of red like fire, rich aroma, delicious taste and rich nutrition. In addition, Henan's butterfly preserved pig's head, Hubei's preserved pig's head, preserved chicken, preserved fish, preserved duck, Guangxi's preserved pork liver, Shaanxi's preserved mutton, preserved donkey meat, Shanxi Changzhi's preserved donkey meat, Gansu's cured beef, etc.

Sichuan bacon has a long history and is well-known at home and abroad. The whole process of production is divided into three steps: preparation, pickling and smoking. Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into 0.8-l kg, 4-5 cm thick standard ribbed strips. If you want to make boneless bacon, you also have to cut off the bones. 7 kg of salt, 0.2 kg of refined nitrate, and 0.4 kg of Sichuan pepper are used for processing bone bacon. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of liquor and soy sauce, and 3-4 kg of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and finely milled.

There are three ways to marinate, crispy. Wipe the cut strips of meat with the dry marinade thoroughly, and put them into the jar in the order of the meat side to the bottom, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over; Wet pickling. Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle; Mix the cheeks. Rub the meat strips with crisp ingredients and put them in the jar, pour in the sterilized aged pickling solution to submerge the meat strips, and mix the salt amount in the marinade not more than 6%.

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Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust are used per 100 kg of meat embryos. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, spread the smoke evenly (do not let the fire burn on the meat), the initial temperature in the smoking room is 70 °C, gradually reduce to 50-56 °C after 3-4 hours, and keep it for about 28 hours for the finished product. The bacon that has just been formed must be aged for 3-4 months.

In the practice of Hunan bacon, the remaining hair on the pork skin is scraped clean with a knife, cut into 3 cm wide strips, and some small eyes are pierced with bamboo skewers to facilitate the flavor. Stir-fry the peppercorns first, then fry them with salt, pour them out and let them cool. Knead the pork with peppercorns, salt, and sugar, and put it in a pottery pot or enamel basin, with the skin down, the meat up, and the top layer of skin up, and press it with a weight. In winter and spring, turn it over once in two days, take it out in about 5 days, put it in a cool place in autumn, turn it over once or twice a day, take it out in about 2 days, wipe it dry with a clean cloth, wear it on one end of the skin with hemp rope, hang it in a ventilated high place, dry it until it is semi-dry, put it in the smoker cabinet, smoke it for about two or three days, move it once in the middle, so that when all the smoke is smoked on the bacon is golden brown, it is taken and hung in a ventilated place.

For pork, it is advisable to choose hind leg meat with fat and thin skin or three-layer meat. If a little orange peel is added to the smoke, the bacon will have a stronger aroma. Preserved meat is a special product of Hunan, all poultry, wild animals and aquatic products can be crispy, and the selection of materials is serious; The production is fine, the variety is diverse, it has the unique flavor of red and bright color, smoky and salty, fat but not greasy, delicious and abnormal, and it is smoked in the early winter season every year, and it is necessary to eat after the Spring Festival. Smoked cured vegetables can kill insects and prevent corrosion, as long as they are stored properly, they can be tasted all year round.

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It can be eaten by the general public, but should not be eaten by the elderly; Patients with gastric and duodenal ulcers fast. If the "taste" is temporarily released, from the perspective of nutrition and health, bacon is really not a suitable food for many people, especially patients with chronic diseases such as high blood lipids, high blood sugar, high blood pressure and elderly friends.

First of all, bacon is very high in fat. In terms of weight, the fat content in 100 grams of bacon is as high as 50%; Not only that, bacon also contains a decent amount of cholesterol - 123 mg per 100 grams, which is 50% higher than pork! There is a lot of evidence that saturated fat and cholesterol are "risk factors" for high blood lipids. Secondly, bacon loses a lot of nutrients.

In the production process, many vitamins and trace elements in the meat are almost lost, such as vitamin B1, vitamin B2, niacin, vitamin C, etc. It can be said that bacon is a "double nutritional imbalance" food. The adverse health effects of this double imbalance may also be "exacerbated". Thirdly, bacon has a higher salt content.