Mingxi Meat Clam is one of the famous “Baixi Eight Dynasties”. It has a unique Hakka flavor and a long history. It is well-known both at home and abroad. It is mainly made from locally-grown pig's hind legs and is made from unique processing techniques. Tough, ruddy and savory, salty and slightly sweet, is the treasure of dried meat, and is the first of the "Big West Eight Dry", with obvious local flavor.

Mingxi meat is dried and is a Hakka flavored food with a long history. It is made from a selection of fresh pig's hind legs and lean meat. It is made by traditional techniques and superior seasonings. It is carefully baked by shaving, pickling and charcoal fire. The color is bright as fresh meat, the taste is fragrant and the taste is good, the taste is delicious, and the food is not greasy. Mingxi meat clams are marinated in lean soy sauce with lean beef, and cloves, fennel, cinnamon, sugar and other ingredients are added. After about 1 week, the calendar is dried in a ventilated place and then baked in a baking room. Made. It has good color, aroma and taste. It has both toughness and easy chewing. The entrance is sweet and the taste is endless. History and Humanities In the last years of the Southern Song Dynasty (1277), Wen Tianxiang wanted to go to Tingzhou and pass through Mingxi Town after recruiting troops in Nanjianzhou. At that time, many people in Mingxi participated in the division of Qin Wang. Before the team was opened, relatives and friends always wanted to send some gifts to their loved ones. What are you sending? Some people were inspired by the teacher to send "bundle repair" (meat), cut the pork lean meat into thin slices, marinate with natural precious spices, and bake them into meat and simmer for the loved ones, so that they can be carried at any time. Mingxi meat simmered into a unique traditional name in Fujian Mingxi. Its unique flavor, ancient craftsmanship, pay attention to color, fragrance, taste and shape. Color, with unique golden yellow, oily even and lustrous; fragrant, it exudes the natural aroma of pork roast; taste, has a characteristic red yeast flavor, salty medium sweetness with plant spice, chewy and tough Sense, back to the sweet fragrance; shape, uniform thickness, complete fiber. According to the Mingxi County records, the longest-running meat-and-dragon is the old Chinese name Rongxing. All its secrets are that the configuration of the seasoning is the secret of family biography. Production process 1. Processing time: The local processing of meat is mostly from November of the lunar calendar to April of the following year. 2. Peeling the meat: Take the fresh pig's hind leg lean meat during processing, and cut it with a sharp stripping knife. The stripped meat is as thin as paper. 3. Mixing: Mix well with distiller's grains, garlic, allspice, salt, soy sauce, MSG and other spices. 4. Baking: It is slowly baked with a large charcoal fire.

Mingxi meat chop quality technical requirements (1) raw pig breeding management. 1. Varieties: Weibeihua pig, Wuyi black pig or the first and second generation of hybrids with it as the female parent. 2. Feeding target: Raise for 6 to 8 months within the scope of protection, and the weight of the slaughter is 90 kg to 100 kg. 3. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations. (2) Processing technology. 1. Raw material requirements: The hind leg meat meets the above requirements and is qualified for quarantine and meets the processing conditions. 2. Basic excipients and ratio: (1) Red yeast wine and red yeast rice wine. Ingredients: locally grown single-season haze, mountain spring water and local red yeast rice. Process: using secondary fermentation, hiding in the mantle, for more than half a year. Requirements: Red yeast wine has an alcohol content greater than or equal to 12 degrees; red yeast wine has a bright red color, thick and mellow flavor. Proportion: 12% to 15% of the total amount of excipients; (2) Salt: The ratio accounts for 2% to 4% of the total amount of excipients. (3) Spices: garlic, cinnamon, and fennel account for 1% to 2% of the total amount of excipients. 3. Process: material selection → dressing → slicing → seasoning → pickling → drying; initial baking → re-baking → finishing → packaging → finished product. 4. Key processing technology: (1) Slice: cut in the direction of pork muscle fiber, which is long and has a thickness of about 3 mm. (2) Pickling: The time is 3 to 4 hours, and the temperature is about 10 °C. (3) Spreading: Use a bamboo sifter with a surface to dry and naturally dry to the surface of the skin. (4) Initial roasting: roast with charcoal or mechanical charcoal. The charcoal fire is about 40 cm away from the bamboo sieve. The temperature is controlled at about 50 °C. It is turned over once every half hour, and the color is rosy and transparent. (5) Re-baking: The temperature is controlled at about 200 °C, and the meat is roasted until it is reddish brown. (3) Quality characteristics. 1. Sensory characteristics: uniform thickness, visible muscle lines, allowing a small amount of fat to precipitate and tiny voids, no coke slices, green tablets; uniform color, oily and lustrous; odor is mellow and pure. 2. Physical and chemical indicators: protein content greater than 50%, fat less than 13%, chloride content (in terms of NaCl) 2% to 4%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Mingxi meat and dried GI products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Mingxi County Quality and Technical Supervision Bureau of Fujian Province, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.