Novel bacon sousing method

A kind of bacon, a new type of technology, applied in food preparation, application, food science and other directions, can solve the problems of greasy, bad taste, etc., and achieve the effect of delicious and fine meat, red and bright color, smoky and salty aroma

Inactive Publication Date: 2013-06-05
张会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates. The method of making bacon is simple, easy to operate, economical, and rich in calories and protein, which can provide the body with the calories and nutrients it needs. Amino acids, but the bacon made by some restaurants in the market has no characteristics, is very greasy, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: 1. Select 5000g of hind leg meat or pork with three layers of streaky pork skin, scrape off the remaining hair on the pork skin with a knife, cut into 3 cm wide strips, and pierce small eyes with bamboo sticks , in order to facilitate the taste. 2. Dried 200g of table salt, 10g of black pepper, 10g of bay leaf, 10g of fennel, 10g of clove, 10g of cinnamon bark, and 20g of orange peel to form spices. 3. Rub 5000g of pork with finely ground spices, put it in an enamel basin, with the skin down, the meat up, and the top layer of skin up, and press it with a heavy object. Turn over once every two days in winter and spring, take it out after 5 days if it is brittle, put it in a cool place in autumn, turn it upside down once or twice a day, take it out after 2 days if it is brittle, wipe it dry with a clean cloth, wear it on one end of the skin with a hemp rope, hang Put it in a well-ventilated place, let it dry until half-dried, put it in a smoker, smoke it for a...

Embodiment 2

[0008] Example 2: 1. Select 5500g of hind leg meat or streaky three-layer meat with the skin falling off fat and thin, scrape off the remaining hair on the pork skin with a knife, cut it into strips with a width of 3 cm, and pierce some small eyes with a bamboo stick , in order to facilitate the taste. 2. Dry 220g of table salt, 11g of black pepper, 11g of bay leaves, 11g of fennel, 11g of cloves, 11g of cinnamon bark, and 22g of orange peel to form spices. 3. Rub 5500g of pork with finely ground spices, put it in an enamel basin, with the skin down, the meat up, and the top layer of skin up, and press it with a heavy object. Turn over once every two days in winter and spring, take it out after 5 days if it is brittle, put it in a cool place in autumn, turn it upside down once or twice a day, take it out after 2 days if it is brittle, wipe it dry with a clean cloth, wear it on one end of the skin with a hemp rope, hang Put it in a well-ventilated place, let it dry until half-...

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PUM

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Abstract

The invention relates to a novel bacon sousing method. Bacon is turned once every two days in spring and winter and is dried to be crisp for five days and taken out. In autumn, the bacon is placed in a cool place, is turned once to twice everyday and is dried to be crisp for two days and taken out. Moistures on the bacon are wiped through a piece of clean cloth. Fur at one end of the bacon is penetrated by a hemp rope. The bacon is hung in a high and ventilating place, dried to a half-dry state, placed in a smoke cabinet, smoked for about two to three days and moved once in the middle of the process. When the bacon is completely smoked in a golden yellow color, the bacon is hung in the ventilating place. The soused bacon is delicious and fine in meat quality, red and light in color, salty and delicious after being smoked, fat but not greasy and capable of appetizing, dispelling cold and helping digestion.

Description

technical field [0001] The invention relates to a method for curing bacon as a main ingredient, in particular to a novel method for curing bacon. Background technique [0002] Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates. The method of making bacon is simple, easy to operate, economical, and rich in calories and protein, which can provide the body with the calories and nutrients it needs. Amino acids, but the bacon made by some restaurants in the market has no characteristics, is very greasy, and has a bad taste. Contents of the invention [0003] In order to solve the disadvantages of the current production of bacon products, the invention provides a novel bacon curing method. The bacon produced by the invention has a good taste, and has the effects of appetizing, dispelling cold, and eliminating food. [0004] Concrete proportioning of the present invention: pork 5000g, black pepper 10g, clove...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/09A23L13/40A23L13/70
Inventor 张会
Owner 张会
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