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Processing method of smoked products incapable of causing internal heat

A processing method and technology of wax products, which are applied in the processing field of smoked wax products

Active Publication Date: 2014-03-12
桂林市灌阳县凯源食品贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of smoked cured products is good, but because most of the marinade of traditional smoked cured products is equipped with more than one of the following hot ingredients such as pepper, star anise, pepper, cloves or chili peppers, it is recommended to eat smoked cured products. The wax products fall in love with fire, so many people dare not eat smoked wax products, which is a common problem of traditional smoked wax products

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The present invention will be further elaborated below in combination with specific embodiments.

[0009] A method for processing smoked wax products without getting angry, comprising the following process:

[0010] Take pork as an example to illustrate: meat blank→singeing→cleaning→cutting into strips→dry pickling→soaking in yellow gardenia medicinal wine→hanging rack→drying→smoking room or oven→smoking→finished product→unloading Rack→can bag→storage.

[0011] The soaking with yellow gardenia medicinal wine refers to soaking yellow gardenia in rice wine above 50°C for a week and removing the slag. The weight ratio of raw materials is: cured meat: rice wine: yellow gardenia=100:2: 0.2-0.4.

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PUM

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Abstract

The invention discloses a processing method of smoked products incapable of causing internal heat. The processing method comprises traditional working procedures of meat blank cleaning, unhairing, dry salting, hanging on a rack, airing, smoking and bagging. The processing method is characterized by comprising the following steps of: performing immersion cleaning on a dry-salted meat blank by utilizing Gardenia jasminoides for 40-60 seconds; and then hanging the meat blank on the rack, airing and smoking according to a conventional method. The smoked products processed by the method cannot cause internal heat after being eaten.

Description

technical field [0001] The invention relates to meat processing, in particular to a method for processing smoked and cured products that do not get angry after eating. Background technique [0002] Smoked cured products are a kind of food that Chinese people like to eat. Smoked sausage, Hunan bacon, and smoked salted duck have long been famous at home and abroad. Smoked cured products taste good, but because most of the marinade of traditional smoked cured products is equipped with more than one of the following hot ingredients such as pepper, star anise, pepper, cloves or chili peppers, it is recommended to eat smoked cured products The wax products fall in love with fire, so many people dare not eat smoked wax products, which is a common problem of traditional smoked wax products. Contents of the invention [0003] The purpose of the present invention is to provide a processing method of smoked waxed products that do not get angry after eating. The smoked wax products ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 陆超
Owner 桂林市灌阳县凯源食品贸易有限公司
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