Health-maintaining preserved meat containing apple vinegar

An apple cider vinegar and bacon technology, applied in the field of dried bacon, can solve the problems of single flavor of bacon and no dietary health care effect, etc., and achieve the effects of smooth and delicate skin, elimination of aging keratin, and reduction of blood lipids.

Inactive Publication Date: 2013-01-02
ANHUI HAOSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing bacon has a single flavor and does not have the health care effect of diet therapy

Method used

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0014] A preparation method for health-preserving bacon with apple cider vinegar, comprising the following steps:

[0015] (1) Wash the fresh pork and cut it into strips, and spread the ingredients evenly on every 1000g or so of the strips; the ingredients are mixed with 130g of salt, 25g of apple cider vinegar, 30g of marinade, and 45g of angelica ginseng wine Obtained uniformly; the marinade is prepared by frying, crushing, grinding and mixing the following raw materials in parts by weight: 3 prickly ash, 4 star anise, 3 grass fruit, 4 fragrant leaves, 4 cumin, 4 anise, fennel Ren 4, Radix Astragali 2; the Angelica Ginseng wine is made from the following raw materials in parts by weight: 40 ginseng, 25 angelica, 30 longan meat, 15 jujube kernels, 15 polygala, 40 rock sugar, 20 honey, 25 hawthorn, 4000 white wine ;

[0016] (2) Put the uniformly smeared meat strips in a low-temperature environment of 2°C to marinate for 6 days, and then rinse the marinated meat strips twice;...

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PUM

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Abstract

The invention discloses health-maintaining preserved meat containing apple vinegar. The method includes washing fresh pork cleanly and cutting into cutlets, smearing ingredients evenly on each about 1000g cutlets, curing the cutlets after evenly smearing still in a low temperature environment of 0-5 DEG C for 6-9 days, suspending the rinsed cutlets to drip-dry until no water drips, placing the cutlets in a smoke chamber for 3-6 days of roast smoking, and then baking the cutlets under a temperature of 55-65 DEG C after complete roast smoking until the moisture content in the cutlets reaches 15%-20% to obtain the meat. The produced preserved meat is reasonable in compatibility and provided with a health care function of dietary therapy; and the taste is mellow simultaneously, flavor is reserved between teeth after eating, and aftertaste lingers.

Description

technical field [0001] The invention relates to the field of dried bacon, in particular to apple cider vinegar health-preserving bacon. 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 flavor is single, and does not have the health-care effect of dietotherapy. Contents of the invention [0003] The purpose of the invention is to provide a kind of apple vinegar health-preserving bacon with unique flavor and health-care effect. [0004] The above purpose is achieved through the following schemes: [0005] A method for preparing apple cider vinegar health-preserving bacon, characterized in that it comprises the following steps: [0006] (1) Wash the fresh pork and cut it into strips, and spread the ingredients evenly on every 1000g or so of the strips; the ing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/29A23L13/10A23L13/40A23L13/70A23L33/00
Inventor 方敏
Owner ANHUI HAOSHIYUAN FOOD
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