Method for preparing Tujia cured meat

A production method and technology of bacon, applied in food preparation, application, food science, etc., can solve problems such as unappetizing, polluting the environment, and fire hazards, and achieve the effect of brown color, consistent appearance, and tender meat

Inactive Publication Date: 2012-10-03
重庆敦康农业发展股份合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional bacon is generally marinated and smoked. When marinating, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. Put it in it, and cover the barrel with a sack-like shelter for direct smoking and roasting. The smoked and roasted bacon in this structure is filled with smoke, pollutes the environment, and has fire hazards, so it is not suitable for large-scale production; now there are special bacon roasting machines and equipment, which use sesame oil to fumigate , baked with electric heat, although the bacon made in this way is beautiful in appearance, the smoked smell is difficult to enter the meat flavor, it is unappealing, and the taste is stiff and monotonous, losing the traditional flavor characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100kg of fresh pork and wash it with flame singeing, cut it into strips, 2kg each, wash and drain; then put it into a large tank, take 0.7kg of peppercorns and 5kg of salt, pour them into the large tank, and mix with The meat is fully mixed and kneaded; then it is marinated in a quiet room at a temperature of 8°C for 12 days, and turned every two days; then the meat is soaked in mountain spring water at a temperature of 15°C for 4 hours, and then washed repeatedly to remove the greasy Then take out the meat piece and air-dry it for 24 hours; then hang the meat piece in the smoking room, heat the oven under the smoking room with high fire, make the temperature in the smoking room reach 70°C, and keep it for 4 hours, then Adjust the temperature in the smoking room to 40°C and bake for 10 days; at the same time, burn fresh pine and cypress branches and green bar wood in the heated kang at the bottom of the smoking room, and then cover the heated kang with a sieve iron ...

Embodiment 2

[0021] Take 100kg of fresh whole duck meat and wash it with flame singeing, open the belly, then wash and drain; then put it into a large tank, take 0.5kg of peppercorns and 4kg of salt, pour it into the large tank, and fully mix with the duck meat Mix and knead; then stand and marinate in a quiet room at a temperature of 5°C for 10 days, and turn it every two days; then soak the duck meat in mountain spring water at a temperature of 10°C for 4 hours, and then wash it repeatedly to remove the greasy; Take out the meat and dry it for 18 hours; then hang the meat in the smoking room, heat the oven under the smoking room with high fire, make the temperature in the smoking room reach 65 ℃, and keep it for 4 hours, then smoke and roast The temperature in the room is adjusted to 43°C and baked for 7 days; at the same time, the fresh pine and cypress branches and green bar wood are burned with a dark fire in the heated kang at the bottom of the smoking room, and then the heated kang i...

Embodiment 3

[0023] Take 100kg of fresh whole chicken and wash it with flame singeing, open the belly, wash and drain; then put it into a large tank, take 0.6kg of peppercorns and 4.5kg of salt, pour it into the large tank, and mix it with the chicken thoroughly , knead; then put the meat in a quiet room at 2°C for 7 days, and turn it every two days; then soak the meat in mountain spring water at 5°C for 4 hours, and then wash it repeatedly to remove the greasy; then put the meat Take out the meat pieces and air dry them for 12 hours; then hang the meat pieces in the smoker room, heat the oven under the smoker room with high fire, make the temperature in the smoker room reach 60°C, and keep it for 4 hours, then place the meat in the smoker room Adjust the internal temperature to 45°C and bake for 4 days; at the same time, burn fresh pine and cypress branches and green bar wood in the fire kang at the bottom of the smoking room, and then cover the fire kang with a sieve iron plate to make th...

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PUM

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Abstract

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a processing method of Tujia old bacon. Background technique [0002] Bacon is a specialty of Sichuan, Guizhou, Yunnan, Hunan, Hubei, and Jiangxi in my country. It has a history of two thousand years and is loved by many people because of its unique smoked color, aroma and taste. [0003] Traditional bacon is generally marinated and smoked. When marinating, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. Put it in it, and cover the barrel with a sack-like shelter for direct smoking and roasting. The smoked and roasted bacon in this structure is filled with smoke, pollutes the environment, and has fire hazards, so it is not suitable for large-scale production; now there are special bacon roasting machines and equipment, which use sesame oil to fumigate , baked with electric heat, although the bacon made in this way is b...

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 秦敦康罗家祥
Owner 重庆敦康农业发展股份合作社
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