Low temperature cured meat processing method

Abstract

The invention relates to a low temperature cured meat processing method. The technological sequence of live pig slaughtering, segmentation, slicing, curing, roasting, cooling and storage is adopted. The low temperature cured meat processing method comprises the following steps of: (1) selecting a live pig with one year to one year and a half growth period to slaughter, segmenting forelegs and streaky pork, and precooling the forelegs and streaky meat at 0-4 DEG C for eliminating toxins for later use; (2) removing the skin and bones, slicing the pork into strips with 30 mm in length, 5 cm in width and 4 cm in thickness, and taking meat with 6-7% muscle fat content for later use; (3) curing for 24-36 h in the environment of 18-25 DEG C; (4) firstly roasting the meat with moderate fire namely 70-75 DEG C for 24-36 h in a roasting room, finishing pasteurization at the same time, and then roasting the meat with slow fire namely 40-45 DEG C for 36-48 h so that the water content becomes 25-28%; and (5) storing the meat at 0-4 DEG C for 2-4 days to form the finished product. The cured and roasted product is stored in a 0-4 DEG C cooling device for 2-4 days to form the finished product, the pollution of pernicious bacteria caused by slow cooling in the room temperature environment is avoided, and the quality of the cured meat is ensured.

Description

technical field [0001] The invention belongs to meat food processing technology, in particular to a low-temperature bacon processing method Background technique [0002] At present, the bacon products on the market are mainly Hunan sauce bacon and Sichuan spicy bacon. Among them, Hunan sauce bacon is marinated with local sauce as the main ingredient, and hung in a darkroom to ventilate and dry. The taste depends on the quality and taste of the sauce. Highlighting the sauce flavor, this kind of bacon can only be processed in winter or early spring. Sichuan hemp bacon is marinated with spicy ingredients. In the process of processing, twigs are also used to smoke. One is to evaporate water, so that the water in the cured meat can be quickly removed, and the other is to increase the inherent smoky flavor of the branches. Smoking can make the bacon have the fragrance and smoky flavor of pine and cypress branches, so its taste is related to the smoked branches used in the smoking...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to disclose a low-temperature bacon processing method to solve the limitation of the cured season of the above-mentioned two kinds of bacon existing in the market, the problem that the taste of bacon does not meet the needs of more consumers, and improve the intrinsic quality of bacon. quality