"Hanyuan jar meat" is a sauce and braised pork products. Hanyuan Tanzi meat is made by refining the meat of Hanyuan Chinese New Year pigs through health inspection, repairing, cleaning, batching, frying, packaging, sterilization, storage and inspection. The raw materials are all qualified and high quality Hanyuan farmers. Pig meat (long feeding cycle, unique feeding method, tight meat), no food additives are added during the production process, and no smoking is carried out, which preserves the original flavor of Hanyuan jar meat and guarantees the original taste. Product quality. Hanyuan jar meat is preserved by pottery jars fired by Hanyuan soil method. In addition, Hanyuan's unique climate environment (winter and spring without cold, summer and autumn without rain) makes Hanyuan jar meat not to deteriorate after one year of storage.

Hanyuan jar meat, which is a sauce and braised pork products, uses Hanyuan farmers to self-raise Chinese New Year pork. After frying, even the meat is poured into the jar. After the temperature drops, the oil solidifies and seals the meat in the altar. After the jar is placed at a low temperature for one to two months, it can be eaten after opening, and the taste is soft and moderate, and the fat is not greasy. Hanyuan Tanzi meat is a geographical indication protection product, and its production area is the administrative area under the jurisdiction of Hanyuan County, Ya'an City, Sichuan Province. Location Hanyuan County, Ya'an City is located in the transition zone between the Sichuan Basin and the western Sichuan Plateau. The two sides of the Dadu River are important passages to the Kangsang, Liangshan and Yunnan borders. Hanyuan was established in 1997 BC and has a history of more than 2,000 years. The town of Fulin, where the county seat is located, is a cultural site of the Paleolithic Age. Quality characteristics Hanyuan jar meat is simple and natural, and it is called fine meat. Hanyuan Tanzi meat is selected from Hanyuan Chinese New Year pig pork as raw material to ensure product quality. In the production, the pork is marinated and washed with salt, and the water is drained and then refined by the pig's own piglet, and the production method is unique and original. The pots that store the Hanyuan jar meat are fired by the earth method and have a strong local flavor and farmhouse flavor. Hanyuan winter and spring drought without cold, summer and autumn rainy and hot climate, so that Hanyuan jar meat has the characteristics of storage for 1 year without deterioration, which makes Hanyuan jar meat show excellent sensory characteristics and quality characteristics: Hanyuan The meat of the jar is blocky, the skin and the meat are not separated, the whole is not loose, the surface is free of viscous paste and impurities, and it is yellowish or golden yellow, the color is basically uniform and shiny; the Hanyuan jar is salty and moderate. Crisp tender, fat but not greasy, sweet and fragrant, delicious and delicious, easy to eat, with a unique rich and original meat. Production process Hanyuan jar meat production process can be used: selection, pickling, washing, frying, fishing, storage 6 words to summarize. It first selects the Hanyuan farmer who meets the quarantine and inspection hygiene standards to raise the pork; mix the cut pork and salt in a certain proportion, and marinate the uniformly mixed pork in a clean container for 24 hours; The marinated pork is rinsed with clear water to remove all the deposits on the surface of the meat, drain the water for use; then put the cleaned pig oil in a clean pot and heat it for refining, and the oil color is clear. Deep-fried and yellow, remove the oil residue, put the drained pork hot, and fry it with a large fire. After the surface of the pork turns yellow, use a small fire and slowly fry until the surface of the pork is golden yellow and rich. After the flavor of the fried meat products, stop heating; the fish is burned and sterilized by the alcohol burner, and the fried meat is taken into the clay pot with the disinfected tool and the lard is quickly poured together. In the pottery jar, the meat is submerged, and the lid is added; finally, the Hanyuan jar meat after the altar is placed in a low temperature environment, stored for one to two months, and then separated in a sanitary, dry, cool, ventilated warehouse. Store at room temperature. The long history of Hanyuan jar meat has been produced for more than a thousand years. It is a unique local breed that is made by selecting pigs cultured in specific areas, carefully selected pork, traditional processing and deep-expanding methods, and storage with Hanyuan earthen altar. product. It is rumored that after the poetry Li Bai passed through the ancient Lizhou (that is, today's Hanyuan), there will be "one altar, two altars, three altars, five altars, six altars, seven eight altars, taste the world's thousands of flesh, only the snow mountain incense altar The fresh words are praised by Hanyuan jar meat.

Hanyuan jar meat quality technical requirements First, the variety of local black pig and its hybrid with Changbai, York, Duroc and other offspring. Second, feeding conditions 1. Feeding environment and feed conditions: (1) Feeding environment: The altitude of the production area is above 1200m above sea level, the annual average temperature is 17.7°C, the average annual rainfall is 755.7mm, the winter and spring drought is not cold, the summer and autumn are rainless, the air is dry; the river water, the stream As the main source of drinking water. (2) Feed conditions: local wild vegetables, gluten, corn, sweet potatoes, potatoes, rice, etc. are the main feeds, which are cooked after high temperature cooking. 2. 3. Standard for delivery: 12 to 18 months old, weighing more than 110kg. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Third, slaughter 1. Pig source standards: healthy pigs from the production area that meet the quality requirements of the living body. 2. 3. Hot hair: The scalding water temperature is 58 ° C to 63 ° C, and the scalding time is 8 to 12 minutes. Fourth, the processing technology 1. Selection and treatment of raw materials: Select pork that meets the quarantine and inspection hygiene standards and cut into small pieces of 8 to 10 cm square. The piglets are cut into small pieces of 3 to 4 cm in size for use. 2. 3. Process points: (1) pickling: pork and salt are marinated at 100:1.5 for 24 hours. (2) Frying: The drained pork is placed in a oil well refined from piglet, and the temperature is between 130 ° C and 160 ° C. After the surface of the pork turns yellow, the temperature drops to 110 ° C to 130 ° C. The time is 60 to 80 minutes. After the pork is golden brown and has a rich flavor of fried meat products, the heating is stopped. (3) Tan and sterilization: After the pork is fried, the meat is poured into the clay pot fired by the local white mud, and the lard is submerged in the meat, sealed and sealed. (4) Storage: After the altar is sealed, the environment is stored at a temperature of 10 ° C to 20 ° C for 1 to 2 months, and then stored in a sanitary, dry, cool, and ventilated warehouse. V. Quality characteristics 1. Sensory features: skin and meat are not separated, the appearance is yellowish or golden yellow, the color is bright, the taste is mild and salty, the mellow is rich, the skin is succulent, and the meat is unique and rich and original. 2. 4.03. Safety and other quality technical requirements: Product safety and other quality technical requirements must be relevant to the country.

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Producers within the Hanyuan Tanzi meat production area may apply to the Hanyuan County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.