Huangpu cured meat

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    The scope of protection of Huangqi Lawei GI products is based on the scope of the “Response to the Protection of the Scope of Protection of Geographical Indications of Huangqi Lawei” by the Zhongshan Municipal People’s Government of Guangdong Province (Zhongfu Office Letter [2004] No. 443). The administrative area of ​​Huangpi Town, Zhongshan City, Guangdong Province.
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Huang Qi Lawei, as a representative of the traditional cuisine of the Chinese nation, is a gift from Heaven to the people. Its color is bright red and bright, with agate-like brilliance. The fat meat is more delicate and sleek, and looks like a beautiful jade. Looking at this art-like food, it is only a sneak peek. Gently put it in the mouth, the meat is fat but not greasy, the mouth is sweet and soft, and it is served with crispy lean meat. It is sweet and salty, and the mellow taste is chewed into the mouth with the teeth. This is delicious. It’s just unforgettable.

Huangqi Lawei quality technical requirements (a) raw materials. The raw materials for production are taken from fresh livestock and poultry (pig, duck, fish, chicken, etc.) that are raised according to the culture standards and meet the quality requirements. They are slaughtered after passing the quarantine inspection. The meat is fresh, non-polluting and must not be mixed with other impurities. 1. Sausage: Take pigs from 150 days old to 180 days old and weigh 110kg to 120kg. After slaughter, cut the lean meat of pig legs without cartilage and connective tissue, subcutaneous fat in the spine and hard fat in the legs. 2. Bacon: Take pigs from 150 days old to 180 days old and weigh 110kg to 120kg. After slaughter, the hind legs are cut into lean meat raw materials, and the fat raw materials are subcutaneous fats of various parts. 3. La Duck: Take ducks from 180 days old to 200 days old and weighing 2kg to 2.5kg. Do not use chemicals such as asphalt and rosin to remove hair. 4. Lamb fish: Take fish weighing 0.5kg to 1.5kg. (2) Accessories. One of the characteristics of Huangqi waxy taste is that the amount of sugar and wine is relatively large, the sweetness of the product is heavy, and the wine is rich in flavor. Huangqi wax taste usually only adds white sugar, salt, soy sauce, and wine as seasonings. It does not add spice products such as allspice, cardamom, cinnamon, Huagui, and star anise, and artificial or chemically synthesized flavors. Its main accessories are: 1. Lawei Liquor: It mainly uses the waxy wine produced in the Huanghua area. It is required to be made from high-quality sorghum. The wine is pure and has an alcohol content of more than 55%. It has a clear color, aroma and alcohol. Sweet and fragrant characteristics. 2. Soy sauce: It mainly uses soy sauce brewed by natural raw sun in the area of ​​Astragalus. It requires rich sauce and a unique ester aroma. The aroma is rich and mellow, the color is bright reddish brown, the body is clear and the concentration is large. The color is lasting, the taste is delicious, and the salty taste is palatable. 3. Casing: It is mainly made of natural raw pig casings produced by Astragalus membranaceus. It is required to be made from pig intestinal collagen fiber, and the surface shrinks evenly and refreshingly. (3) Processing. After selecting materials, ingredients, and pickling, use natural conditions for air drying and drying, and then enter the drying room until drying. Without smoking, no preservatives are added, and the production is seasonal, from the beginning of the autumn to the Spring Festival. 1. Sausage: raw material acceptance → thawing → meat cutting → ingredients → mixing → enema → puncture → drying → baking → packaging. 2. Bacon: raw material acceptance → thawing → cutting strip → cleaning → ingredients → pickling → drying → baking → packaging. 3. La Duck: Raw material acceptance → thawing → split → salting → pickling → rinsing → setting → drying → baking → packaging. 4. Lark: raw material acceptance → washing fish → removing miscellaneous → ingredients → pickling → drying → baking → packaging. (4) Quality characteristics. 1. Sensory features: (1) Sausage: The fat is milky white, the flesh is bright red, reddish or rose red, red and white is distinct and shiny; the intestine is dry and has a complete cylindrical shape with natural wrinkles on the surface and tight cross-section; Moderately salty and sweet, tasty and palatable, with a distinctly fragrant smell, rich and mellow, not too greasy. (2) Bacon: The lean meat is red or dark red, the fat is light golden yellow, bright and smooth, the cut surface is transparent or white; the wax flavor is pure and rich, with sugar, wine flavor and no smell; the meat is even, the body is dry, Sturdy, the meat does not hang down, the fat and thin layers are distinct, close to the whole; the salty and sweet is moderate, the fat is crisp and delicious, and the lean meat is chewed and scented. (3) Lamb duck: The surface is smooth and yellowish white or white. The inner wall of the abdominal cavity is dry and has salt cream. The muscle cut surface is light rose red; the muscle cut surface is tight and shiny; after boiling, the broth and meat taste are aromatic, and the liquid surface has Large pieces of fat, fresh and tender. (4) Lamb fish: the sauce fish is brown in sauce and has sauce on the surface; the fish body is basically intact, the surface is smooth and clean, the structure is tight, the hardness is moderate, the muscle cut surface is shiny, the solid is not bone, the salty and sweet is suitable, and the fish is dried. The unique fragrance. 2. Physical and chemical indicators: (1) Sausage: project indicators special grade 1st grade 2 grade 3 protein, % ≥222017 15 fat, % ≤35455565 moisture, % ≤ 25 salt (in NaCl), % ≤8 total sugar (with glucose (%) ≤26 (2) bacon, wax duck, and squid: project index bacon and duck squid moisture, % ≤ 252540 protein, % ≥ 8-40 fat, % ≤ 70--total sugar (in terms of glucose) ,% ≤202020 salt (in terms of NaCl), % ≤81010

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Producers within the scope of protection of Huangqi Lawei Geographical Indication Products may apply to the Zhongshan Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.