Huangpu cured meat

Category: Region >> Guangdong >> Zhongshan City

Problem Description:

What is Huangpu Cured Meat?

Huangpu Cured Meat The production process?

Analysis:

120 years ago, Wang Hong, a Huangpu native, invented a unique process for making sausages. Since then, this process has been gradually spread to Dongguan, Guangzhou and Hong Kong and other places eventually formed the Cantonese-style sausage that is famous throughout the country.

In recent years, Huangpu Town, Zhongshan City has relied on traditional crafts to develop a specialty food industry with Huangpu cured meat as the main body, and has initially formed cured meat, dried fruits, beverages, aquatic product processing, rice and fruit processing, and food printing. A food industry system dominated by nine major industries including packaging, refrigerated storage, breeding, and planting. The industrial chain continues to extend and regional characteristics become increasingly apparent. In 2004, Huangpu Town became the country's first "Chinese Food Industry Demonstration Base" and "Chinese Cured Meat Food Town" recognized by the China Food Industry Association. This year, Huangpu will hold the first "China International Food Industry Economic and Trade Fair" to promote the "world taste" of Huangpu cured meat to merchants from all over the world.

Century-old traditional craftsmanship of the originator of Cantonese-style cured meat

When talking about the origin of cured meat, almost every Huangpu person will tell a story about "ancient times". It turns out that it was the Huangpu people who created cured meat products more than 100 years ago.

According to legend, one day in the winter of 1886, a porridge stall owner named Wang Hong in Huangpu sold out the prepared pork, pork liver, rice sausage and other meats due to the extremely cold weather. Can't sell. Wang Hong had no choice but to marinate the meat with salt, sugar, soy sauce and other seasonings. Unexpectedly, it had been rainy and sunny for many days in a row, and no one cared about the meat. Wang Hong tried to break off the casings of the rice sausage, cut the meat into pieces and stuffed them into the casings. Then he cut them into pieces with water plants and tied them up, hanging them under the eaves. After drying in the sun, the original Cantonese sausage is made. Because the sausage tastes delicious and has a unique flavor, Wang Hong followed suit and ran the sausage as a business. The number of buyers increased and it became very popular.

The smart and capable Huangpu people made bacon, cured duck and other cured products according to the method of curing sausages. They also constantly researched and improved the production technology, and developed from full manual production to semi-mechanized production or Fully mechanized production, developed from air drying and sun drying to charcoal drying room baking, and then to solar drying technology. Huangpu cured meats are also gradually leaving home and going to the country.

After the reform and opening up, in order to promote the development of the cured meat industry, the Huangpu Town Party Committee *** actively adopted preferential measures such as land, electricity, water, taxation, etc. to vigorously support the development of the cured meat industry, so that the cured meat industry has achieved Rapid development. Taihe cured meat, Yinhua cured meat, Jianhua brand sausage... batches of famous and high-quality cured meat products and cured meat production enterprises have gradually come into people's sight. Huangpu is famous for its cured meat.