Processing method of special type wild boar bacon

A special wild boar and processing method technology, applied in the application, food preparation, food science and other directions, can solve the problems of unsuitable for large-scale promotion, inability to enrich the taste, unfavorable for long-term preservation, etc., and achieve diffuse aroma, brown color and easy operation. Effect

Inactive Publication Date: 2012-10-24
重庆市黔江区嘉佳畜禽养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Since bacon has a history of thousands of years, it has formed a unique taste and has become a fixed taste. The existing bacon cannot allow people to taste a richer taste.
[0006] Patent No. 2003101099798 announced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First prepare the spice powder, 3kg of cinnamon, 1kg of star anise, 1kg of pepper, 2kg of anise, 4kg of cumin, 3kg of kaempferen, 0.5kg of green puffer, 1kg of pepper, 2kg of mint, 1kg of clove, 1kg of amomum, 1kg of white cardamom, and dried ginger 5kg, 1kg Shichangpu, 2kg Caoguo, 1kg fish loach skewers, 1kg Achyranthes bidentata, 1kg gale medicine, 20kg table salt, mix and grind into fine powder with particle size less than 0.1mm.

[0023] Then prepare enough camphor leaves, pines and cypresses and toon bark.

[0024] Select 700kg of fresh and high-quality special wild pork, and let it stand in a refrigerator at 1°C for 10 hours, then remove the bones of the special wild pork and trim it into long strips to obtain 550kg special wild pork strips; then put the special wild pork strips in spice powder Use a tumbler to knead and stir for 2 hours, then marinate the special wild pork in a marinating tank in a curing room at a temperature of 5°C for 15 days, and turn it ever...

Embodiment 2

[0026] First prepare the spice powder, 3kg of cinnamon, 1kg of star anise, 1kg of pepper, 2kg of anise, 4kg of cumin, 3kg of kaempferen, 0.5kg of green puffer, 1kg of pepper, 2kg of mint, 1kg of clove, 1kg of amomum, 1kg of white cardamom, and dried ginger 5kg, 1kg Shichangpu, 2kg Caoguo, 1kg fish loach skewers, 1kg Achyranthes bidentata, 1kg gale medicine, 20kg table salt, mix and grind into fine powder with particle size less than 0.1mm.

[0027] Then prepare enough camphor leaves, pines and cypresses and toon bark.

[0028] Select 100kg of fresh and high-quality special wild pork, and let it stand in a refrigerator at 2°C for 9 hours, then remove the bones of the special wild pork and trim it into long strips to obtain 800kg special wild pork strips; then put the special wild pork strips in spice powder Use a tumbler to knead and stir for 2.5 hours, then marinate the special wild pork in a marinating tank in a curing room at a temperature of 6°C for 13 days, and turn it eve...

Embodiment 3

[0030] First prepare the spice powder, 3kg of cinnamon, 1kg of star anise, 1kg of pepper, 2kg of anise, 4kg of cumin, 3kg of kaempferen, 0.5kg of green puffer, 1kg of pepper, 2kg of mint, 1kg of clove, 1kg of amomum, 1kg of white cardamom, and dried ginger 5kg, 1kg Shichangpu, 2kg Caoguo, 1kg fish loach skewers, 1kg Achyranthes bidentata, 1kg gale medicine, 20kg table salt, mix and grind into fine powder with particle size less than 0.1mm.

[0031] Then prepare enough camphor leaves, pines and cypresses and toon bark.

[0032] Select 1500kg of fresh and high-quality special wild pork, and let it stand in a refrigerator at 3°C ​​for 8 hours, then remove the bones of the special wild pork and trim it into long strips to obtain 1230kg special wild pork strips; then put the special wild pork strips in spice powder Use a tumbler to knead and stir for 3 hours, then marinate the special wild pork in a marinating tank in a curing room at a temperature of 7°C for 15 days, and turn it e...

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Abstract

The invention discloses a processing method of special type wild boar bacon. The processing method comprises the ten major steps of: selecting a material; placing under a cold environment; trimming; tumbling; pickling; cleaning; soaking; drying; fire-curing; and air-drying. The processing method has the beneficial effects that the special type wild boar meat is used as the raw material, the special flavor of the bacon is substantially guaranteed, meanwhile various natural Chinese traditional medicine raw materials are used as spices for pickling, not only the natural quality of the bacon can be guaranteed, but also the bacon has a health-care function, grease of the bacon can be effectively removed through multiple cleaning and soaking, finally the meat is subjected to fire-curing by using cinnamomum hupehanum branches and leaves, branches and leaves of pine and cypress trees and ailanthus bark, smoke is directly used for fire-curing of the bacon after being filtered by active silicon oxide, harmful components in the smoke can be filtered off, and the bacon is subjected to fire-curing of bamboo leaves on the last day. The special type wild boar bacon pickled by using the method has rich and delicious flavor, yellow color, diffusing aroma, lasting pure taste, no greasiness and long storage period and can meet the diverse requirements of people on material and cultural life.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a processing method of special wild boar bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then baked or exposed to sunlight. Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. [0003] The smoked bacon is the same on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in color. To cold, digestion and other functions. Hubei bacon maintains the characteristics of excellent color, aroma, taste and shape, and is known as "one family cooks meat with hundreds of flavors". [0004] From fresh meat processing, production to storage, bacon has the same meat quality, long-term fragrance, and has the characteristics of not going bad for a long time. Because the meat is smoked with cypress branches, mosquitoes and flies do not...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 张家学
Owner 重庆市黔江区嘉佳畜禽养殖专业合作社
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