Marinated meat products

Braised meat products are a type of food that many people like to eat, because the flavor of this food is quite unique, the taste is particularly fresh and fragrant, and it can satisfy the taste buds of different people. Braised meat products are mainly made by using the methods of sauce and braising. The main ingredient is meat. Boiled meat, braised meat and pickled meat are all common categories of braised meat products.

1. Boiled meat

Boiled meat, also known as white roasted meat and white cut meat, is a cooked meat product made by boiling the raw meat in clean water (or salt water) after it has been marinated (or not). It can be considered as a special case of braised meat products that have not been marinated or braised. The product features simple preparation, using only a small amount of salt and basically no other ingredients, basically maintaining the original shape, color and the delicious taste of the raw materials themselves; the appearance is white, the skin and flesh are crispy and moist, and it is fat but not greasy. Boiled meat is mainly eaten cold. It is cut into thin slices and dipped in a small amount of soy sauce, sesame oil, chopped green onion, shredded ginger, balsamic vinegar, etc. Its representative varieties include salted duck, boiled meat, boiled chicken, boiled pork tripe, etc.

2. Marinated meat

It is a cooked meat product made by cooking meat in water with salt, soy sauce and other seasonings and spices. It is the most diverse type of marinated meat products. Although the styles vary, the main production process is similar. The only difference is the specific operation method and the amount of ingredients. Based on these characteristics, braised meat can be divided into five categories: sauce products, sauce products, honey products, sweet and sour products, and braised products. The product features bright color, delicious taste, tender meat and unique flavor. Its color and flavor mainly depend on seasonings and spices. Representative varieties include braised beef in soy sauce, meat in soy sauce, braised meat, sweet and sour spare ribs, and honey-glazed pig’s pig marrow.

3. Pickled meat

It is a cold cooked meat product made by boiling the meat and then using wine lees or aged fragrant lees instead of sauce or marinade lees. The product features white jelly, cool and fresh, retaining the original color and aroma of the raw materials, and unique flavor. Fermented food needs to be refrigerated and frozen juice needs to be added when eaten, which makes it inconvenient to carry and is therefore subject to certain restrictions. Representative varieties include pickled meat, pickled chicken, pickled goose, etc.