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Method for preparing integripetal rhodiola herb qi-tonifying cured meat

A technology of Rhodiola rosea and bacon, which is applied in the field of preparation of Rhodiola rosea and bacon, which can solve the problems of no dietary health care effect and single taste of bacon, and achieve the effect of mellow taste and reasonable compatibility

Inactive Publication Date: 2012-12-05
ANHUI HAOSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing bacon has a single taste and has no health care effect of diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0013] A preparation method of Rhodiola rosea bacon comprising the following steps:

[0014] (1) Wash the fresh pork and cut it into 30cm long and 12cm wide strips with skin. Apply 100g of salt, 30g of jujube extract and 40g of spices evenly on every 1000g of meat strips, and apply it while Knead while kneading until the meat strips are no longer watery; the spices are prepared by frying, crushing, grinding and mixing the following raw materials by weight: 5-8 black tea, 4-9 peppercorns, 5-7 star anise , Caoguo 5-9, bay leaves 6-8, cumin 3-5, anise 3-5, leek seed 4-5, red deer bone 3-9, salvia miltiorrhiza 4-9, Wujiapi 5-8, red Sedum 3-6, Rosa chinensis 3-6, Poria 3-6, Sesame 4-8, Mulberry 4-8;

[0015] (2) Put the evenly smeared meat strips in a low temperature environment of 0 degrees Celsius and marinate for 7-10 days, wash the marinated meat strips with hot water at 80-90 degrees Celsius for 2-3 times, and then rinse with clean water Rinse the meat strips 3-5 times;

[...

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PUM

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Abstract

The invention discloses a method for preparing integripetal rhodiola herb qi-tonifying cured meat. The method comprises the following steps of: cleaning fresh pork, cutting the fresh pork into pork strips with pork skin, coating 100 to 120 grams of salt, 20 to 30 grams of red date extract and 30 to 40 grams of spices on each about 1,000 grams of pork strips uniformly while kneading the pork strips until the pork strips are dried; standing and pickling the pork strips which are coated uniformly at low temperature of about 0 DEG C for 7 to 10 days, cleaning the pickled pork strips by using hot water at the temperature of between 80 and 90 DEG C for 2 to 3 times, and rinsing the pork strips by using clear water for 3 to 5 times; and hanging the rinsed pork strips, draining until moisture does not drip, fumigating the drained pork strips in a fumigating room for 3 to 6 days, and baking the fumigated pork strips at the temperature of between 55 and 65 DEG C until the moisture in the pork strips is 15 to 20 percent. By the method, the integripetal rhodiola herb qi-tonifying cured meat is reasonable in compatibility and savoury and mellow in mouthfeel, has a dietetic and health-care effect, and leaves lingering fragrance in mouth and endless aftertaste after being eaten by people.

Description

technical field [0001] The invention relates to the field of bacon, in particular to a method for preparing bacon with rhodiola and nourishing qi. Background technique [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month, it is called "bacon". Existing bacon tastes single, and does not have the health-care effect of dietotherapy. Contents of the invention [0003] The purpose of the present invention is to provide a kind of rhodiola rosea bacon which has unique flavor and has the effect of dietotherapy and health care. [0004] The above purpose is achieved through the following schemes: [0005] A method for preparing rhodiola tonifying qi bacon, characterized in that it comprises the following steps: [0006] (1) Wash the fresh pork and cut it into 25-35cm long and 8-12cm wide strips with skin, apply 100-120g of salt...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L13/10A23L13/40A23L13/70
Inventor 方敏
Owner ANHUI HAOSHIYUAN FOOD
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