Preparation method of bacon

A technology of bacon and chilled fresh meat, applied in the field of food processing, can solve the problems of unfavorable industrial production, hard texture, low efficiency, etc., and achieve the effect of shortening the production cycle, shortening the curing time, and increasing the nutritional content

Active Publication Date: 2011-06-22
SICHUAN JINZHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bacon obtained by the above method has a unique taste and delicate meat quality, but the curing time and the time of smoking and roasting of the above method are longer, resulting in a longer production cycle and lower efficiency of the bacon, which is not conducive to industrial production, and the long time of smoking and roasting makes The moisture content of the bacon is low, the texture is hard, and the taste is not good

Method used

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preparation example Construction

[0024] The invention provides a kind of preparation method of bacon, comprises the following steps:

[0025] Trimming the cold fresh meat at 0°C to 4°C into strips to obtain strip-shaped raw meat, the thickness of fat on the strip-shaped raw meat is not more than 1.5cm;

[0026] marinating the strip-shaped raw meat with a marinade for 40h to 60h to obtain marinated meat, the marinade including salt, pepper and five-spice powder;

[0027] Washing and drying the cured meat, and then baking for 6 hours to 10 hours to obtain roasted meat;

[0028] The roasted meat is smoked for 4h to 5h to remove impurities to obtain bacon.

[0029] The invention uses chilled fresh meat at 0°C to 4°C as raw materials to prepare cured meat. Compared with frozen meat, the chilled fresh meat has better color and taste, is easy to pickle, and can effectively shorten the pickling time.

[0030] In this technical field, bacon is generally prepared from cold fresh meat, hot-air meat or frozen meat. Amo...

Embodiment 1

[0050] Trim the cold fresh meat at 0°C into 2cm-3cm strips of raw meat, and make the thickness of the fat on the strips of raw meat not exceed 1.5cm; fry 3kg of salt, 0.02kg of pepper and 0.02kg of five-spice powder Make salt and pepper, sprinkle the salt and pepper on 100kg strips of meat evenly, and spread evenly; put the meat coated with marinade into the bucket, and marinate at 4°C for 48 hours, and turn the meat for 2 hours during the marinating process. times; the cured meat obtained was cleaned in 40°C clear water, and after the blood stains and the marinade were cleaned, it was washed once in ice water and dried in the air until no moisture dripped out, then the meat was baked, Bacon is baked at a constant temperature of 60°C for 8 hours, then transferred to a smoke room at 40°C, smoked with sawn wood for 4 hours, and the soot and grease on the surface of the meat are removed to obtain bacon.

[0051] The obtained bacon is golden in color, alternately fat and thin, ric...

Embodiment 2

[0053] Trim and cut the cold fresh meat at 4°C into 4cm-5cm strip-shaped raw meat, and make the thickness of the fat on the strip-shaped raw meat not exceed 1.5cm; fry 3kg of salt, 0.02kg of pepper and 0.02kg of five-spice powder Make salt and pepper, sprinkle the salt and pepper evenly on 100kg strips of meat, and spread evenly; put the meat coated with marinade into the bucket, and marinate at 7°C for 50 hours, and turn the meat for 2 hours during the marinating process. times; the cured meat obtained was washed in clear water at 50°C, and after blood stains and marinade were cleaned, it was washed once in ice water and dried in the air until no moisture dripped out, then the meat was baked, Bacon is baked at a constant temperature of 60°C for 8 hours, then transferred to a smoke room at 40°C, smoked with sawn wood for 5 hours, and the soot and grease on the surface of the meat are removed to obtain bacon.

[0054] The obtained bacon is golden in color, alternately fat and t...

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Abstract

The invention provides a preparation method of bacon, which comprises the following steps: cutting chilled fresh meat at 0-4 DEG C into strips to obtain strip raw material meat with thickness of fat no more than 1.5cm; pickling the strip raw material meat with pickling seasoning for 40-60 hours to obtain the pickled meat, wherein the pickling seasoning includes salt, pepper and five spice powder;washing the pickled meat, drying and baking for 6-10 hours to obtain the baked meat; and smoking the baked meat for 4-5 hours and removing impurities to obtain the bacon. in the invention, the chilled fresh meat at 0-4 DEG C with the thickness of fat no more than 1.5cm is adopted as the raw material which is easy to absorb the flavor while pickling, the pickling time is effectively shortened, therefore, the production cycle of the bacon is shortened. During smoking, the pickled meat is firstly baked for 6-10 hours, and the moisture in the meat can be removed in a short time, therefore, the production cycle can be effectively shortened.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing bacon. Background technique [0002] Bacon refers to processed products made from fresh or frozen meat after being marinated and then baked or exposed to sunlight. Bacon not only has golden color, strong aroma of cured meat, unique flavor, easy processing and production, and light weight. It has the advantages of transportation and long storage period under non-refrigerated conditions, and has the effect of invigorating the stomach and stimulating the spleen. It is a popular meat product. [0003] The processing technology of bacon generally includes the following steps: [0004] (1) Prepare materials, process frozen meat or fresh meat as raw materials, and prepare marinade or pickling liquid; [0005] (2) Pickling, including dry pickling, wet pickling and mixed pickling. Dry pickling is to smear the marinade on the raw meat for pickling, and wet ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 陈乃忠陈德君刘俊岭陈霞
Owner SICHUAN JINZHONG FOOD
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