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Pork and beef combined bacon and production method thereof
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A beef and pork technology, applied in application, food preparation, food science and other directions, can solve the problems of high cholesterol content, poor adhesion of bacon, and heavy taint, and achieve lower cholesterol content, good adhesion effect, and reduce beef taint. Effect
Active Publication Date: 2014-04-16
名佑(福建)食品有限公司
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Problems solved by technology
Pork bacon cannot meet the needs and eating habits of many consumers due to the excess fat of pork
Beef bacon generally has the following disadvantages: first, the bacon produced by simply using beef front slope meat not only has poor adhesion and is easy to crack, but also has an astringent taste without chewing; Large-scale production; third, the fat contained in fat beef (beef pork belly) is high-grade saturated fatty acid. At the same time, beef fat not only has high cholesterol content, but also has a strong smell, strong toughness, poor taste, and dark yellow color
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[0027] The production steps of this combined bacon are as follows:
[0028] (1) Pretreatment: remove pig hair, butter, cartilage, lymphoma, blood vessels, tendons, bones, broken bones, etc. from the pork belly, and remove excess fat and foam layer. The thickness of the pork belly is controlled within 25mm. The thickness of the fat layer is controlled within 10mm; the cartilage, lymphoma, blood vessels, tendons, bones, broken bones, etc. are removed from the pork and beef meat, and the thickness of the pork and beef meat is controlled at 20mm...
[0048] The production steps of this combined bacon are the same as in Example 1.
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Abstract
The invention discloses a pork and beef combined bacon and a production method thereof. The combined bacon is prepared from the following raw materials in parts by weight: 290 to 320 parts of streaky pork, 340 to 370 parts of foreslope beef, 35 to 65 parts of foreslope pork (lean pork), 205 to 235 parts of ice water and accessories. The combined bacon is prepared from raw meat by pretreatment, accessory injection, tumbling, die filling, digestion, drying, smudging, quick freezing, slicing and packing. The combined bacon has a good adhesion effect, is difficult to loosen, can be applied to various cooking modes such as frying, baking, steaming and instant boiling, is tender and delicious and balances various nutrients, and customers can enjoy unique flavor of blending multiple kinds of meat.
Description
technical field [0001] The invention relates to a meat product and a production method thereof, in particular to a pork and beef combined bacon and a production method thereof. Background technique [0002] Bacon products currently on the market are mainly pork bacon, and a small amount of beef bacon is also arranged, but there is no combination bacon of pork and beef. Pork bacon can not satisfy the demands and eating habits of numerous consumers because the fat of pork is too much. Beef bacon generally has the following disadvantages: first, the bacon produced by simply using beef front slope meat not only has poor adhesion and is easy to crack, but also has an astringent taste without chewing; Large-scale production; third, the fat contained in fat beef (beef pork belly) is high-grade saturated fatty acid. At the same time, beef fat not only has high cholesterol content but also has a strong smell, strong toughness, poor taste, and dark yellow color. Contents of the inv...
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