To make the Tet holiday feast more rich and delicious, many families have chosen to buy sour meat - a dish considered a specialty of Muong land, to use and give as gifts to friends and relatives. This is a type of instant food that requires a processing procedure that ensures food safety and hygiene conditions, contributing to protecting the health of consumers.
Thanh Son sour meat cooperative produces according to a closed process, ensuring food safety conditions.
Therefore, in the days leading up to Lunar New Year, dozens of sour meat production facilities in Thanh Son district are boosting production with output many times higher than normal days to meet market demand.
In the past, when the lives of ethnic minorities and mountainous areas were still difficult, families only ate pigs during Tet. Due to the lack of preservation equipment, people came up with a way to naturally ferment the meat with corn bran and rice bran to eat gradually. From that traditional rustic dish, it has now become a famous culinary specialty of the Muong region in the 3 regions.
We went to Vo Mieu commune - considered the "cradle" of sour meat to learn about the process of making sour meat in bamboo tubes. As a pioneer in producing sour meat in the district, bringing the traditional dish of the Muong people to diners since the 2000s, Mr. Dinh Van Than - a prestigious person in Sang Tren area still maintains the habit of processing each bamboo tube of sour meat carefully and cleanly. Mr. Than said, the butt meat is washed clean, hung to drain in a mesh cabinet to avoid insects, then all the fat and tendons are removed, leaving the lean meat and skin thinly sliced. Before slicing the skin, it must be pressed in a pan without oil until the outside turns slightly ivory white, then washed again, drained, thinly sliced, mixed well with the meat and marinated with spices including: Garlic, chili, seasoning powder, MSG... let it soak, then mixed well with corn bran, cast into bamboo tubes that have been cleaned before, covered with guava leaves and plastic to prevent air from entering. The meat will ferment itself in 3-4 days before it is ready to eat... From December 20th onwards, Mr. Than's family produces about 100kg of sour meat every day, 3 times more than usual. It is known that Vo Mieu commune currently has 12 sour meat production facilities with a scale of over 10 tons of finished products/month, all of which have signed a commitment to ensure food safety during the production process with local authorities and functional agencies.
Four years ago, Ms. Ha Thi Ngoc Diep established the Thanh Son - Phu Tho Sour Meat Cooperative (HTX) to preserve, maintain and develop traditional sour meat production, while creating a unique feature for her hometown's sour meat products. Since entering the market, the Cooperative has always put product quality first, following the correct production process. From the selection of input materials to preliminary processing and mixing of spices, everything is done carefully, ensuring hygiene. The machines used for production and slicing meat, containers, basins and processing tools are all clean before and after use. This helps ensure that the quality of the product during processing is not changed, determining the deliciousness of the product.
Before Tet, the facility imported 150kg - 200kg of fresh pork per day from An Tam Agricultural Joint Stock Company in Luong Son Commune, Yen Lap District. It is expected that during the Lunar New Year, the Cooperative will supply the market with about 35,000 sour meat products with many flavors: Traditional flavor, garlic chili flavor, galangal flavor, shredded spring rolls, sour meat in bamboo tubes. Of which, sour meat in bamboo tubes, sour meat with garlic chili flavor and fermented meat have met 4-star OCOP standards, traditional sour meat has met 3-star OCOP standards...
Ms. Ha Thi Ngoc Diep - Deputy Director of the Cooperative said: “The products of the Cooperative have been certified for food hygiene and safety, ISO 22000:2018. From the product selection stage, our Cooperative has paid great attention to selecting suppliers to ensure that from the breeding stage to the slaughter stage, the meat is always fresh, clean, and absolutely safe. After receiving fresh meat from the storage vehicle without being polluted by the air environment, the members of the Cooperative immediately start processing according to a closed, strict process. Therefore, our products quickly gain the trust of consumers. The Cooperative's products are now available at many agents, agricultural stores, and convenience stores in more than 20 provinces and cities nationwide: Phu Tho, Hanoi, Thai Binh, Nam Dinh, Thai Nguyen, Yen Bai, Son La, Dien Bien, Saigon, Binh Duong...”.
With over 20 years of experience, the sour meat production facility owned by Mr. Dinh Van Than has created a solid reputation in the market.
Thanh Son district currently has about 40 sour meat production facilities under the model of enterprises, cooperatives, and production facilities. Many facilities have proactively applied a closed production process with modern machinery, ensuring food safety and hygiene conditions: Truong Foods Production and Trading Joint Stock Company, Hong Chi Foods Food Processing Company Limited, Thanh Son sour meat cooperative, Thanh Son Foods sour meat facility... To ensure food safety and hygiene in the production and processing of sour meat, Thanh Son district always focuses on information, propaganda, and publicizing production, processing, and business facilities. From the district to the communes and towns, interdisciplinary inspection teams have been established to strengthen inspection and control activities; ensuring decentralization of management in stores, supermarkets, and local markets.
To make the Muong specialty dish stand firm in the hearts of consumers, Thanh Son sour meat production facilities must compete by maintaining brand reputation, in which food safety is the key to improving product quality.
Hong Nhung
Source: https://baophutho.vn/dam-bao-an-toan-ve-sinh-thuc-pham-trong-san-xuat-thit-chua-226919.htm
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