Bacon preserving method

Abstract

The invention provides a bacon preserving method, which relates to the field of foodstuff processing method technology, and comprises the following steps: cleaning, shaping, rubbing with salt, stacking, turning, cleaning, drying with cold air, cutting into strips and packing, and the invention is characterized in that the turning is carried out every two weeks and is repeated for more than 20 times; the rubbing with salt and stacking employ specially-produced preserved frying perfume. The invention employs specially-produced preserved frying perfume with preservation effect for preserving, and the preservation time is long, the taste is good, and the carcinogenic effect in the preserved foodstuff is reduced, and the product can be preserved fast with fast preserving speed by repeatedly rubbing.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a method for curing bacon. Background technique: [0002] Bacon is cured with salt, also known as pickled meat, salt meat, and cured meat. Cured meat is a popular food. Good cured meat has a clean appearance, neat knives, firm muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. Because it is delicious and can be stored for a long time, it is very popular among consumers. In the prior art, there are generally two methods of dry pickling and wet pickling. The steps in dry pickling are simple, just use table salt to rub the salt 3 to 4 times, so the salt tastes slower and takes more time to infiltrate. In addition, the taste of bacon marinated with only salt is relatively simple, and although salt can transplant the survival and growth of microorganisms, the bacon is still easy to go bad when the weather is slightly hot,...

AI Technical Summary

Problems solved by technology

In the prior art, there are generally two methods of dry pickling and wet pickling. The steps in dry pickling are simple, just use table salt to rub the salt 3 to 4 times, so the salt tastes slower and takes more time to infiltrate. In addition, the taste of bacon marinated with only salt is relatively simple, and although salt can transplant the survival and growth of microorganisms, but in the case of slightly hot weather, bacon is still easy to go bad, and the storage time is not very long