Method for preparing Tujia cured meat

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...

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