Flavor bacon and production method thereof

Abstract

The invention relates to flavor bacon in the Subei area. Fresh pig rib meat or rump hoof meat is chosen after winter solstice and before spring festival with boneless skin and is pickled for 30 days with 0.4 kilograms of curing salt for every 5 kilograms of the meat. The meat is turned over every 5-7 days; water halogen is retained to submerge the meat under air sunning for around 15 days. The pork skin is fresh pink; oil drops from the fat meat; the meat is then frozen and chilled in a refrigerator, stored in a jar or a carboy, smeared with cooked seed oil and suspended to be reserved, etc.

Description

technical field [0001] The present invention is a kind of flavor bacon cured by family tradition. Background technique [0002] Bacon is a relatively unique local traditional delicacy in northern Jiangsu. Nowadays, most of the farmers are living in a well-off life, and they have to marinate bacon for slaughtering pigs every year. However, due to improper methods, a large amount of bacon often turns yellow, becomes numb and tasteless, and is wasted. Contents of the invention [0003] The invention uses ancestral tricks to make flavored bacon, maintains the pure and unique style of regional folk cuisine, makes the bacon ruddy in color, traditional in taste and easy to store. [0004] The technical solution it adopts is: cut the fresh pork rib meat or hip and hoof meat into strips of 1.5-2 kg, add 0.4 kg of salt for each kg of meat, marinate it in a tank for about 30 days, and then expose it to sunlight 10-15 days. [0005] Implementation [0006] 1. Every year after the ...

AI Technical Summary

Problems solved by technology

Nowadays, most of the farmers have stepped into a well-off life, and they have to marinate bacon every year when slaughtering pigs. However, due to improper methods, a large amount of bacon often turns yellow, becomes numb and tasteless, and is wasted