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Pickled cured meat product and method for preparing the same

A technology of cured bacon and products, which is applied in the direction of food preparation, application, food science, etc., and can solve the problems of complicated preparation methods, difficulty in ensuring hygienic requirements, and inconvenient portability of cured bacon products, etc.

Inactive Publication Date: 2008-03-05
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation method is too complicated, the production cost is too high, and it is difficult to ensure the hygienic requirements for eating, and there is no cured meat product that is easy to carry and suitable for preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] Embodiment: A cured meat product is characterized in that it includes meat material, soy sauce, salt, sugar, monosodium glutamate and edible spices, and its weight ratio is 70:15:10:5:0.5:5.

[0013] The said meat material is the mixture of pork, beef and mutton.

[0014] A method for preparing cured meat products is characterized in that it consists of the following steps:

[0015] ① Select the meat and wash it;

[0016] ② Add soy sauce, salt, sugar, monosodium glutamate and edible spices to the processed meat and soak for 3 days;

[0017] ③Extracting and soaking the meat material, then baking and marinating to obtain cured bacon;

[0018] ④ High-temperature sterilization, vacuum packaging after cooling, and the finished product.

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PUM

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Abstract

The present invention relates to a cured meat product. It is characterized by that its raw material composition includes meat material, sauce, edible salt, sugar, monosodium glutamate and edible spice mixture, their weight ratio is 70-85:15-25:10-20:5-15:0.5-3:5-10. Its preparation method includes the following steps: (1), selecting meat material and cleaning it; (2), making the sauce, edible salt, sugar, monosodium glutamate and edible spice mixture be added into the treated meat material, curing for 1-3 days; (3), taking out the meat material, drying so as to obtain cured meat; and (4), high-temperature sterilizing, cooling and vacuum packaging so as to obtain the invented finished product.

Description

(1) Technical field: [0001] The invention relates to a food, especially a cured meat product and a preparation method thereof. (two) background technology: [0002] Cured bacon is a beloved food rich in protein, vitamins and minerals, and delicious. But the preparation method is too complicated, the production cost is too high, and it is difficult to ensure the hygienic requirements for eating, and there is no cured meat product that is easy to carry and suitable for preservation. (3) Contents of the invention: [0003] The object of the present invention is to invent a cured meat product, which is a food with bright color and rich flavor, and its preparation method is simple and hygienic. [0004] The technical solution of the present invention is: a cured meat product, which is characterized in that it includes meat material, soy sauce, salt, sugar, monosodium glutamate and edible spices, and its weight ratio is 70~85:15~25:10~20:5~ 15:0.5~3:5~10. [0005] The aforeme...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/01A23L13/10A23L5/10
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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