Method for preparing preserved meat

A production method and bacon technology, applied in the field of food processing, can solve the problems of small product quantity, pollution, small size, etc., and achieve the effects of convenient and flexible use, safe and hygienic operation, simple and practical process

Inactive Publication Date: 2011-02-09
赵才勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are following defects in the bacon made by the above method: the one, the dust produced after the wood burning can adhere to the meat, form pollution, and affect the product quality; Mass production for commercial purposes

Method used

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Examples

Experimental program
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Embodiment Construction

[0014] Below in conjunction with embodiment the present invention is further described.

[0015] A kind of bacon making method, its processing step is:

[0016] The first step is to choose ingredients, mainly pork belly;

[0017] The second step is marinating. The selected streaky pork is marinated with fine salt, and the marinating time is 3-6 days;

[0018] The third step is smoking. The marinated pork belly is hung on the hanging rod in the upper part of the smoked meat room. There are burners in the lower part of the smoked meat room. The number of burners depends on the size of the smoked meat room. It is determined that every 3-5 square meters of the bottom area of ​​the bacon room is provided with a burner head, which is 90 cm high, 80 cm long, and 80 cm wide. The fish bones are burned in the charcoal fire chamber, and a mesh is placed on the upper end of the burner. The smoke generated by the combustion passes through the mesh to smoke the marinated pork belly hangin...

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Abstract

The invention relates to a method for preparing preserved meat, which comprises the following processing steps of: selecting streaky pork, salting for 3 to 6 days, smoking and packaging to obtain preserved meat products. In the method, meat is smoked by flue gas produced by combusting high mountain firewood, fish bones and the like, dust is isolated by a mesh, and a house is preheated and dehumidified by a flue in the low-temperature wet weather. The invention has the advantages that: the method is simple and practical, is safe and hygienic to operate and is convenient and flexible to use; and the prepared preserved meat products have high quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing bacon by adopting a smoke-smoking method. Background technique [0002] Smoked bacon is a popular flavor product. The existing method of bacon is to heat and burn wood in a combustion furnace to generate smoke, and use the generated smoke to directly smoke the meat to obtain bacon. There are following defects in the bacon made by the above method: the one, the dust produced after the wood burning can adhere to the meat, form pollution, and affect the product quality; mass-produced for commercial purposes. Contents of the invention [0003] In order to overcome the above-mentioned shortcomings of the prior art, the present invention provides a bacon making method with simple and practical process, safe and hygienic operation, and convenient and flexible use. [0004] The technical method adopted by the present invention to solve its technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L13/70
Inventor 赵才勇
Owner 赵才勇
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