Sichuan style meat, like bacon and sausage, is preserved with salt and seasoning in the production process. So what is the practice of Sichuan style meat? What are the precautions in the production process?
The way to enrich meat in Sichuan is 1. Clean the surface of fresh meat, then hang it to dry the water, and then add salt according to the ratio of 10 kg of meat plus seven or two salts.
2. When adding salt, try your best to make the salt fully immersed in the meat and spread it evenly. At this time, you can also apply your favorite seasoning.
3. Then put the meat in a clay pot, cover it, put it in a cool and ventilated place, marinate it for about ten days, take it out and wash it with warm water twice, then hang it in a ventilated and dark place to dry, and you can eat it next year.
Precautions for making Sichuan bacon When making bacon, the surface of the meat must be cleaned to avoid the growth of bacteria attached during the curing process, which may easily lead to the decay and deterioration of the meat during the curing process.
Adding salt to the surface of meat as much as possible can not only increase the taste of meat, but also have a certain disinfection and sterilization effect.
Taboo to eat Sichuan style meat Sichuan style meat is also bacon. Try to combine your own health, eat meat in moderation, and avoid the nitrite contained in it from causing harm to the body and causing certain damage to the cardiovascular and cerebrovascular systems.
People with cardiovascular and cerebrovascular system metabolism should try not to eat it, so as not to cause harm to the body.