Butchering and Curing Meats in China

About this eBook

Author

Levine, Carl Oscar

Title

Butchering and curing meats in China

Original Publication

China: Canton Christian College,1921.

Credits

Anonymous (This book was produced from images made available by the HathiTrust Digital Library and the Internet Archive.)

Language

English

LoC Class

TS: Technology: Manufactures

Subject

Slaughtering and slaughter-houses -- China

Category

Text

Project Gutenberg

eBook-No. 68282

Release Date

June 10, 2022

Copyright

Public domain in the USA.

Contents

1. 1.BUTCHERING AND CURING MEATS IN CHINA — CONTENTS
2. 2.Preface
3. 3.Introduction
4. 4.Origin of Meat Foods — Food Animals in China — § 1. Hogs — § 2. Cattle — § 3. Water Buffalo Beef — § 4. Sheep and Goats — § 5. Poultry
5. 5.Selection of Animals for Slaughter — § 6. Health — § 7. Condition — § 8. Breeding — § 9. Feeding — § 10. Age and Size for Killing
6. 6.Preparation of the Animals for Slaughter
7. 7.Bleeding and Dressing Hogs — § 11. Tools — § 12. Scalding Equipment — § 13. Killing the Hog — § 14. “Watered” Meat — § 15. Scalding and Scraping — § 16. Gutting — § 17. Cooling the Carcass — § 18. Cutting up the Carcass — § 19. Shoulders — § 20. Middle Part — § 21. Hams — § 22. Trimmings — § 23. Head — § 24. Feet
8. 8.Killing and Dressing Beef — § 25. Tools — § 26. Stunning — § 27. Bleeding — § 28. Skinning and Gutting — § 29. Treatment of Hides
9. 9.Killing and Dressing Sheep — § 30. Stunning and Bleeding — § 31. Skinning — § 32. Gutting
10. 10.Bleeding and Dressing Poultry — § 33. Bleeding and Picking
11. 11.Keeping Meat Fresh
12. 12.Curing Meats: American Methods — § 34. Preparing the Meat for Curing — § 35. Vessels for Curing — § 36. Curing Agents
13. 13.Wet and Dry Cures Compared
14. 14.Recipes for Curing Meats — § 37. Corned Beef — § 38. Dried Beef — § 39. Plain Salt Pork — § 40. Dry Cured Pork — § 41. Sugar Cured Pork — § 42. Pork Sausage — § 43. Mixed Meat Sausage — § 44. Bologna Sausage — § 45. Blood Sausage — § 46. Smoked or Country Sausage — § 47. Frankfort or Vienna Sausage — § 48. Liver Sausage — § 49. Summer Sausage — § 50. Headcheese — § 51. Scrapple — § 52. Snow Packing — § 53. Partial Cooking — § 54. Rendering Lard — § 55. Smoked Meats — § 56. The Smokehouse — § 57. The Fuel — § 58. Preparing Meat for Smoking — § 59. The Fire — § 60. Keeping Smoked Meats — § 61. Recipe for Yellow Wash
15. 15.Chinese Meat Recipes — § 62. Bean Sauce Sausage ( Laap Ch’eung 腊腸 ). — § 63. Pickle for Bean Sauce Sausage — § 64. Preparation of the Meat for Sausage — § 65. Sausage Casing ( Ch’eung I 腸衣 ) — § 66. Softening the Casing — § 67. Filling the Casing — § 68. Sunning and Drying — § 69. Season and Weather for Making Sausage — § 70. Lean Pork Sausage ( Shau Yuk Ch’eung 瘦肉腸 ) — § 71. Liver Sausage ( Yun Ch’eung 潤腸 ) — § 72. Tung Koon Sausage ( Tung Koon Laap Ch’eung 東莞腊腸 ) — § 73. Oyster Sauce Sausage ( Ho Yau Ch’eung 蠔油腸 ) — § 74. Catsup Sausage — § 75. Roast or Baked Sausage ( Foh Ch’eung 火腸 ) — § 76. Cured Ham — § 77. Sun Dried Pork ( Shau Laap Yuk 瘦𦡳肉 ) — § 78. Pickled Pig Feet ( Ch’aat T’ai 札蹄 ) — § 79. Pickled Beef — § 80. Dried Rice Bird ( Laap Woh Fa Tseuk 腊禾花雀 ) — § 81. Pork Stuffed Liver ( Kam Ngan Yun 金銀潤 ) — § 82. Lo Mei ( Lo Mei 鹵味 ) — § 83. Roast Meat ( Shiu Yuk 燒肉 ) — § 84. Dried Duck ( Laap Aap 腊鴨 ) — § 85. Puffed Pig Skin ( Chue P’ei 豬皮 ) — Transcriber’s Notes.

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