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Production method of bacon

A production method and bacon technology, applied in the field of bacon, can solve the problems such as the inability to effectively increase the taste of bacon, and achieve the effect of strong adhesion ability

Inactive Publication Date: 2009-03-11
冉伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the process of adding spices to traditional bacon, due to the lack of selection of a suitable starter for fermentation, it is impossible to effectively increase the taste of bacon and play the role of various spices. This problem also needs to be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 of the present invention: select the raw material of following consumption for use (wherein the meat is pier meat, two-knife meat, pork belly):

[0028] Meat 100kg Ginger 2.5-3kg Garlic 2.5-3kg

[0029] Dried Chili Powder 0.8-1.2kg Cinnamon 2-2.5kg Star Anise 1.8-2.3kg

[0030] Trinaphthalene 0.85-1kg Zanthoxylum bungeanum powder 0.8-1.2kg Cumin 1.5-2kg

[0031] Clove 0.6-0.8kg Fragrant Leaf 0.4-0.8kg Chenpi 1.2-1.6kg

[0032] Salt 3.5-4.5kg MSG 0.4-0.8kg Liquor 3-3.5kg

[0033] Honey 2.5-3kg Vegetable sesame oil 3-3.5kg Distiller's yeast 0.8-1.25kg

[0034] Soy sauce 1.8-2kg.

[0035] The preparation method comprises the following steps:

[0036] a. Raw meat billet: burn the meat with a flame, remove the hair and wash it, cut it into a width of 3? cm, thick 5? cm, 15? 5cm long strips of meat, washed and drained for later use;

[0037] b. Prepare spices: Ginger and garlic are crushed and set aside; cinnamon, star anise, trinaphthalene, cumin, cloves...

Embodiment 2

[0041] Embodiment 2: select the raw material of following consumption for use (wherein the meat is pier meat, two-knife meat, pork belly):

[0042] Meat 100kg Ginger 2.5-3kg Garlic 2.5-3kg

[0043] Dried Chili Powder 0.8-1.2kg Cinnamon 3.5-4.0kg Star Anise 3.5-4.0kg

[0044] Trinaphthalene 0.85-1kg Zanthoxylum bungeanum powder 0.8-1.2kg Cumin 1.5-2kg

[0045] Clove 0.6-0.8kg Fragrant Leaf 0.4-0.8kg Chenpi 1.2-1.4kg

[0046] Salt 3.5-4.5kg MSG 0.6-0.8kg Liquor 3-3.5kg

[0047] Honey 2.5-3kg Vegetable sesame oil 3-3.5kg Distiller's yeast 0.8-1.25kg

[0048] 1.8-2kg soy sauce, 3-3.5kg lemongrass segment (or powder) or 6-8.5kg fresh lemongrass (or powder).

[0049]In this embodiment, half of the amount of cinnamon and star anise is added to 8-10 kg of water and boiled with fire, then simmered for 2-3 hours, and the remaining 24 kg of soup is added to the meat base together with distiller's yeast, and placed in a vacuum tumbling equipment for pre-treatment. Mix it for 1-2 hour...

Embodiment 3

[0050] Embodiment 3: select the raw material of following consumption for use (wherein the meat is pier meat, two-knife meat, pork belly):

[0051] Meat 100kg Ginger 2.5-3kg Garlic 2.5-3kg

[0052] Dried chili 0.8-1.2kg, cinnamon 1.5-2kg, star anise 1.5-2kg

[0053] Trinaphthalene 0.85-1kg Zanthoxylum bungeanum 0.8-1.2kg Cumin 1.5-2kg

[0054] Clove 0.6-0.8kg Fragrant Leaf 0.4-0.6kg Chenpi 1.2-1.4kg

[0055] Salt 3-3.5kg MSG 0.6-0.8kg Liquor 3-3.5kg

[0056] Honey 2.5-3kg Vegetable sesame oil 3-3.5kg Distiller's yeast 0.8-1.25kg

[0057] Rapeseed oil 3-5kg, dried tempeh 5-8kg. .

[0058] In this embodiment, rapeseed oil is used to crisp dry tempeh, dried chili powder, pepper powder and 1 / 2 the amount of salt, and add and mix after the spices, and the rest of the process is the same as in Example 1.

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Abstract

The invention discloses a method for preparing preserved pork. The method comprises the steps of preparing semi-finished pork of raw material, preparing spices, rolling in vacuum, curing and fermenting, fire-curing, packaging in vacuum and fermenting by adding distillery yeast in the semi-finished pork of the raw material; the cypress smoke for fire-curing is firstly absorbed by ceramics and red porcelain, and filtered by a wet cloth layer, and the cured semi-finished pork is fire-cured. The traditional preserved pork has special flavor and taste, the residual harmful substances of the smoke stains are perfectly controlled, and therefore, the preserved pork is clean, sanitary, healthy, special in flavor and convenient for eating. If the pork is added with spices such as preserved black beans or citronella grass for processing and fermentation, the product has amaroidal sweet flavor and special fragrance of the preserved black beans or the fresh grass fragrance of the citronella grass. The special fragrance increases appetite and promotes absorption. The citronella grass can purify, revivify the emotion and relieve depression. The method adopts reasonable raw materials and proportioning of the raw materials, and reasonable adding sequence of the raw materials in the process reflects the fragrance of the product.

Description

technical field [0001] The invention relates to a method for making bacon, which belongs to the technical field of bacon. Background technique [0002] Bacon is a common food in the Sichuan-Guizhou area. The bacon is smoked during the production process. The cypress wood burning during smoking produces organic acids, phenols, and alcohols that can improve the color, aroma, and taste of meat products. ; At the same time, a series of harmful polycyclic aromatic hydrocarbons (mainly 3,4-benzopyrene) will be produced, and a small amount of smoke (mainly nitrate and nitrite), sulfur dioxide and solid particles, etc. The secondary amine produced by the heating of protein in food combines with nitrite to form amine nitrite under the acidic conditions in the stomach. Ammonium nitrite and 3,4-benzopyrene are carcinogens. Eating too much will destroy people's health. Nowadays, people pay more and more attention to health problems, and bacon, which is a traditional delicacy, needs to...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/314A23L1/311A23L1/318A23B4/044A23B4/023A23B4/12A23L13/00A23L13/10A23L13/40A23L13/70
Inventor 冉伟
Owner 冉伟
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