Traditional production techniques of liuweizhai sauce meat

Name of China's national intangible cultural heritage: liuweizhai sauce meat traditional production techniques

Applicant: Taiyuan liuweizhai Industrial Co., Ltd

Project No.: 953

Project No.: Ⅷ - 170

Time of publication: 2008 (second batch)

Category: traditional art

Region: Shanxi Province

Type: new item

Applicant: Taiyuan liuweizhai Industrial Co., Ltd

Protection unit: Taiyuan liuweizhai Industrial Co., Ltd

Introduction to the traditional production techniques of liuweizhai sauce meat:

Applicant: Taiyuan liuweizhai Industrial Co., Ltd

Liuweizhai in Taiyuan City, Shanxi Province was founded in 1738, the third year of Qianlong reign in Qing Dynasty. It is a famous "time-honored brand in China". The pickled meat produced by liuweizhai is a famous food in the three Jin Dynasties. It was once presented to the Qing Dynasty as a tribute, and thus enjoys a good reputation in the capital.

Liuweizhai sauce meat is ripe but not rotten, sweet but not thick, salty but not astringent, spicy but not strong, light but not thin, fragrant but not tired, fat but not greasy, thin but not firewood, which fully embodies the characteristics of Chinese meat culture. In order to keep the original flavor of traditional food, liuweizhai is still produced according to the traditional method which has been inherited for more than 260 years. Its production process includes material selection, segmentation, cooking and other links. When cooking, it can be simmered slowly with slow fire, so that dozens of Chinese herbal medicines in the formula can be integrated into the sauce meat.

Compared with other meats, the saturated fatty acid is reduced by 30% - 50%, and the cholesterol is reduced by more than 50%. Because the traditional production process of liuweizhai soy sauce meat is complex, and completely manual operation, inheritance is not easy, should be seriously protected.

Chinese PinYin : Liu Wei Zhai Jiang Rou Chuan Tong Zhi Zuo Ji Yi