Method for making Tujia scented bacon

A production method and technology of bacon, applied in food preparation, application, food science, etc., can solve problems such as too dark color, interference of bacon taste, unappetizing, etc., and achieve consistent taste, pervasive aroma, and consistent taste Effect

Inactive Publication Date: 2013-04-03
重庆敦康农业发展股份合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional smoking and roasting is to make a simple baking room with scrap iron barrels, put the meat pieces in it, and cover the barrel with a sack-like shelter to smoke and roast directly. The smoked and roasted bacon with this structure has a dry taste, too dark color, and contains a lot of Nitrite should not be produced in large quantities; now there are special bacon roasting machines and equipment, which are fumigated with sesame oil and baked with electric heat. The taste is blunt and monotonous, losing the traditional flavor characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Wash 100kg of fresh meat with flame singeing, then cool it at a temperature of 1°C for 4 hours, then divide and classify the meat pieces, and cut them into long strips with a thickness of 3-6cm, a width of 5-8cm, and unlimited length Shape the meat; then insert holes in the meat with a row needle, then stack the fresh meat in a container, mix in 5kg of salt, 2.5kg of white wine, and 2.5kg of spices, knead to make it fully mixed; at 2°C Leave to marinate in a cold room at a high temperature, and turn it over after two days; then cover it with a wooden board, place 50kg of stones on the wooden board, and press it for two days; then remove the stones, turn over and knead the meat, and then let it stand still Pickle; turn it over after two days and press it with stones for two days, then remove the stones, turn over and knead the meat, then let it stand for 4 days and turn it once in the middle; then put the meat in a refrigerator below 15°C Soak in mountain spring water fo...

Embodiment 2

[0027]Wash 100kg of fresh meat with flame singeing, then cool it at 2°C for 4.5 hours, then divide and classify the meat, cut into long strips with a thickness of 3-6cm, a width of 5-8cm, and unlimited length Shape the meat; then insert the holes on the meat with row needles, then stack the fresh meat in the container, mix in 4.5kg of salt, 2.25kg of white wine, and 2.25kg of spices, knead to make it fully mixed; Leave to marinate in a refrigerator at a temperature of ℃, turn it over two days later; cover it with a wooden board, place 45kg stones on the wooden board, and press it for two days; then remove the stones, turn over the meat and knead it, and then statically After two days, turn it over and press it with stones for two days, then remove the stones, turn over the meat and knead it, and then let it stand for 4 days and turn it once in the middle; then put the meat in a refrigerator below 15°C Soak in mountain spring water for 3.5 hours, wash repeatedly, and then wash ...

Embodiment 3

[0029] Wash 100kg of fresh meat with flame singeing, then cool it at 3°C ​​for 5 hours, then divide and classify the meat, cut into strips with a thickness of 3-6cm, a width of 5-8cm, and unlimited length Shape the meat; then insert the holes on the meat with row needles, then stack the fresh meat in the container, mix in 4kg of salt, 2kg of white wine, and 2kg of spices, and knead to make them fully mixed; Leave to marinate in the refrigerator, turn it after two days; then cover it with a wooden board, place 40kg stones on the wooden board, and press it for two days; then remove the stones, turn the meat and knead it, and then let it stand for pickling; After two days, turn it over and press it with stones for two days, then remove the stones, turn and knead the meat, and then let it stand for 4 days and turn it once in the middle; then put the meat into mountain spring water below 15℃ Soak for 3 hours, wash repeatedly, and then wash in hot water at 60°C to remove the greasy;...

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PUM

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Abstract

The invention discloses a method for making Tujia scented bacon and belongs to the technical field of meat product processing. The method includes thirteen steps of hair burning, cooling, raw meat cutting, hole drilling, ingredient mixing, preserving in salt, fat removing, drying in the air, baking, smoking, color rendering, denitrating, color and taste preserving. The method for making Tujia scented bacon has the advantages that ingredients for preserving in salt include various natural quality-guaranteed spices characterized in Tujia favor, baking to dewater and smoking for flavoring the bacon are operated separably, so that bacon taste can be controlled; meat flavor can spread remotely by smoking with fresh pine and cypress branches and green pole wood, smoke can uniformly spread by means of a porous iron plate, and harmful components in the smoke can be filtered by original peels; and nitrite contained in the bacon can be removed by baking through tea tree branches. Thus, the bacon is dry and yellowish in luster, bright in appearance, identical in taste in reality as in appearance, endless in aftertaste, pervasive in scent, and fatty without greasy. After test many times, finished bacon is free of or low in content of nitrite, and quality of the bacon is greatly improved.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for preparing Tujia fragrant 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 before being smoked. [0004] The traditional smoking and roasting is to use scrap iron barrels to make a simple baking room, put the meat pieces in it, and cover the barrel with a sack-like shelter for direct smoking and roasting. The smoked and roasted bacon with this structure is dry in taste, too dark in color, and contains a lot of Nitrite should not be produced in large quantities; now there are special bacon roasti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 秦敦康罗家祥
Owner 重庆敦康农业发展股份合作社
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