Dongpo Pig Knuckle(dong po zhou zi )

Dongpo elbow method:

Raw materials for making Dongpo elbow:

1 pig's hoof (about 500g); 50g snow mountain soybean; 1 chive; 1 ginger

Ingredients for Dongpo elbow:

1 tbsp cooking wine (30g); 1 tbsp refined salt (3G); 1 / 2 tbsp monosodium glutamate (1.5g)

Steps of making Dongpo elbow:

1. Scrape and clean the hoof and arm, draw everything along the bone seam, put it into the water and boil it thoroughly, then remove the elbow bone; clean the scallion and ginger and cut them into sections and slices respectively;

2. Put the elbow bone and hoof arm together in a casserole, pour in the original soup of hoof arm, add enough at a time, add green onion, ginger and cooking wine, and bring to a boil over high fire;

3. Wash the soybeans, put them into a casserole, cover them tightly, and simmer for 3 hours with low heat until they are rotten with chopsticks. When eating, add salt and monosodium glutamate.

The characteristics of Dongpo elbow are as follows

It's original and fragrant.

Attention should be paid to when making Dongpo elbow

After the hoof bladder stews rotten, may put in the soup to soak for a period of time, like this is easier to taste.

Note: Hoo arm is elbow.

Dongpo Pig Knuckle

Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographic indication product.

Dongpo elbow has the advantages of milky white soup, soft rotten pork elbow, tender meat, mellow taste, chewy head, fat but not greasy.

In December 2013, Dongpo elbow was awarded the title of national geographical indication protection product.

Product features

Dongpo elbow has the characteristics of fat but not greasy, cake but not rotten. It has good color, fragrance, taste and shape. Dongpo elbow soup is milky white, snow bean is powdery white, pig elbow is fat and soft, palatable, original and fragrant.

historical origin

In the Song Dynasty, Su Dongpo once went to Yongxiu, Jiangxi Province, and cured the child of a local farmer. As a token of thanks, the farmer specially kept him for dinner. During the dinner, Su Dongpo chanted a poem: "grass and pearl are fragrant through the heart.". The farmer, who was cooking in the kitchen, thought that Su Dongpo was teaching him how to cook meat -- "cook with grass to make it smell sweet". So he quickly put the pork and the straw into the pot to cook, which later was called Dongpo elbow.

In 1940, four students from Sichuan University improved and promoted the method of making Dongpo elbow.

Origin environment

climate

Dongpo District, Meishan City, Sichuan Province is a subtropical humid climate zone, with no severe cold in winter, no severe heat in summer, rare frost and snow, four distinct seasons, abundant rainfall and abundant light and temperature resources. The annual average temperature is 17.2 ℃, the frost free period is 318 days, the annual average rainfall is 1057.5 mm, and the average annual sunshine hours is 1193.8 hours.

hydrology

Dongpo District, Meishan City, Sichuan Province, has 641.87 million cubic meters of surface water resources, 237 million cubic meters of groundwater net reserves and 158.957 billion cubic meters of annual total water. Dongpo District is endowed with unique natural conditions. Since ancient times, it has been known as "beautiful mountains and rivers, rich products, better than Xishu". The territory is flat, fertile soil, mild climate, four distinct seasons, abundant rainfall, it is very suitable for the growth of crops feeding pigs.

Production situation

As of 2012, the annual output of Dongpo elbow can reached 3000 tons, the output value reached more than 150 million yuan, and the total profit and tax was nearly 30 million yuan.

Product honor

In October 2002, Meizhou Dongpo elbow won the "golden kitchen Award".

In 2011, Meishan City won the most Dongpo cultural characteristics of tourism products.

In December 2013, Linxian jujube was awarded the title of national geographical indication protection product.

geographical indication

Scope of regional protection

Dongpo elbow (Meishan producing area) is produced in Dongpo District, Meishan City, Sichuan Province.

Quality and technical requirements

varieties

Yanan black pig and its crossbred offspring with Landrace, Yorkshire and Duroc.

Feeding conditions

Feeding environment and feed conditions:

Breeding environment: it is located in the area of origin, with the elevation of 335m to 989m, and the water of Minjiang River as the main source of drinking water.

Feed conditions: wild vegetables, rice, corn, sweet potato, etc. within the scope of origin are the main feed.

Feeding mode: house feeding or semi house feeding.

Marketing standard: 12 months to 18 months old, weighing more than 75 kg.

Environment and safety requirements: the feeding environment, the prevention and control of epidemic diseases must comply with the relevant provisions of the state, and must not pollute the environment.

slaughter

Pig source standard: healthy pigs from the production area that meet the living quality requirements.

Rest to be slaughtered: fasting rest for 24 hours before slaughter to minimize stress.

Blanching: Blanching Temperature 58 ℃ to 63 ℃, blanching time 8 minutes to 12 minutes.

Processing technology

Selection and treatment of raw materials: within the scope of producing area, select pig forearm that meets the quarantine and inspection standards.

Production process:

Front elbow → cleaning → precooking → dehairing → rinsing → cooking → Canning (bagging) → soup preparation → cooling → filling and sealing → sterilization → packaging → inspection → finished product.

Front elbow → cleaning → precooking → dehairing → rinsing → cooking → frying → Canning (bagging) → soup preparation → cooling → filling and sealing → sterilization → packaging → inspection → finished product.

Key points of Technology

Cook: put the pig's elbow in the pot, add water to the surface, and then add the pepper, pepper, Baijiu, etc. to a small heat slow simmer for more than 4 hours.

Frying: select the rapeseed oil from the producing area, heat the oil temperature to 180 ℃ to 200 ℃, stir fry the cooked elbow for 40 seconds to 1 minute until the surface is golden yellow, then take it out and quickly put it into cold water to stimulate uniform wrinkles on the skin.

Soup: clear soup: add salt, sugar, soy sauce, spices, ginger, scallion, etc. to the soup, cook for 1 hour to 1.5 hours, filter for use; red oil: cook the rapeseed oil at 220 ℃ to 230 ℃, pour in ginger, bean paste and pickled red pepper, stir fry until the oil is red, turn off the fire, add sugar and other seasonings, stir well, cool for use.

Quality characteristics

Sensory characteristics: red sauce, yellow brown or milky white, uniform color, glossy surface, brown or oil red soup. The skin does not fall off, and the meat is moderately soft and hard. It has inherent taste and smell, and no foreign impurities can be seen by naked eyes.

Physical and chemical indicators: solid matter ≥ 50g / 100g, edible salt (calculated by NaCl) ≤ 5g / 100g.

Safety and other quality and technical requirements: product safety and other quality and technical requirements must comply with relevant national regulations.

Use of special signs

Producers within the scope of Dongpo elbow (Meishan production area) may apply to the Bureau of quality and technical supervision of Dongpo District, Meishan City, Sichuan Province for the use of "special marks for geographical indication products", which shall be reviewed by the Bureau of quality and technical supervision of Sichuan Province and reported to the general Administration of quality inspection for approval before being announced. The testing institutions of Dongpo elbow (Meishan production area) are selected by Sichuan Provincial Bureau of quality and technical supervision from the qualified testing institutions.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Po Zhou Zi