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Manufacturing method of Traditional Chinese bacon

A production method and sausage technology, applied in food preparation, application, food science and other directions, can solve the problems of unsuitable large-scale production, smoky bacon, loss of flavor characteristics, etc. Effect

Inactive Publication Date: 2013-10-02
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 production of sausages is generally to chop the meat and then pickle and smoke it. When pickling, rub the spices to taste and then fill the sausage, and then smoke it. The traditional smoker is a simple baking room made of scrap iron barrels. Among them, the upper cover of the barrel is directly smoked and roasted with a sack-like shelter. This structure smokes and roasts the bacon, pollutes the environment, and has fire hazards, so it is not suitable for large-scale production; Electric baking, although the appearance of the wax products in this way is beautiful, the appearance is inconsistent, and the taste is blunt, losing the traditional flavor and characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First, choose the soil pigs that have been fed for more than 8 months, choose the meat from the front blade of the 80kg soil pigs, and select the meat with clear marble patterns as the best, without adding fat; then wash the selected meat Clean and cut into 3-4cm×1-1.5cm×1-1.5cm meat strips; put the cut meat strips into a container, take 0.3kg pepper, 0.8 kg salt, 0.2kg grape powder, and 0.8kg cooking wine , Stir and knead to make it fully mixed; marinate the mixed meat at room temperature for 3.5 hours to make it tasty; then pour the marinated meat strips into the casing; after filling, hang the sausage in a constant temperature In the refrigerator, set the temperature at 10°C and let it dry naturally for 3 days; then hang the dried sausages in the smoking room, put fresh pine and cypress branches, green stick wood and pepper branches into the oven under the smoking room After igniting, make the temperature in the smoking room reach 60°C, smoke for 7 hours, and then le...

Embodiment 2

[0026] First, choose the native pigs that have been fed for more than 8 months, choose the meat from the front blade of the 100kg native pigs, and select the meat with clear marble patterns as the best, without adding fat; then wash the selected meat Clean and cut into 3-4cm×1-1.5cm×1-1.5cm meat strips; put the cut meat strips into a container, take 0.5kg pepper, 1.2 kg salt, 0.3kg grape powder, 1kg cooking wine, Stir and knead to make it fully mixed; marinate the mixed meat at room temperature for 4 hours to make it tasty; then pour the marinated meat strips into the casing; after filling, hang the sausage in a constant temperature refrigerator In the room, set the temperature at 10°C, and let it dry naturally for 4 days; then hang the dried sausages in the smoking room, put fresh pine and cypress branches, green stick wood and pepper branches into the oven under the smoking room, After igniting, make the temperature in the smoking room reach 65°C, smoke and bake for 8 hours,...

Embodiment 3

[0030] First, choose the native pigs that have been fed for more than 8 months, choose the meat from the front blade of the 120kg native pigs, and select the meat with clear marble patterns as the best, without adding fat; then wash the selected meat Clean and cut into 3-4cm×1-1.5cm×1-1.5cm meat strips; put the cut meat strips into a container, take 0.7kg pepper, 1.6 kg salt, 0.4kg grape powder, and 1.2kg cooking wine , Stir and knead to make it fully mixed; marinate the mixed meat at room temperature for 4.5 hours to make it tasty; then pour the marinated meat strips into the casing; after filling, hang the sausage in a constant temperature In the refrigerator, set the temperature at 10°C and let it dry naturally for 5 days; then hang the dried sausages in the smoking room, put fresh pine and cypress branches, green bar wood and pepper branches into the oven under the smoking room , after igniting, make the temperature in the smoking room reach 70°C, smoke for 9 hours, and th...

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PUM

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Abstract

A manufacturing method of Traditional Chinese bacon belongs to the field of meat product processing, and comprises ten procedures including handpicking port, cutting into strips, mixing, curing, filling, airing, roast smoking, airing again, oil immersion and packaging. The manufacturing method of Traditional Chinese bacon has the benefits as follows: firstly, more than eight months of farm pigs are selected, only pork with clear marbling, at the front shoulders of the pigs, is selected, lardo is no longer added, and high quality port for bacon is ensured; grape fruit powder is added during the curing process, so as to play a certain effect of keeping the quality of the port; fresh branches of pine and cypress, Qinggang wood and pepper branches are used for smoke curing of the bacon, so as to enable the bacon to keep natural true color and allow the bacon to be kept for a long term; after smoke curing, salad oil is used for soaking, so as to enable the surface of the bacon to be wrapped with a thin oil layer which prevents contact with air and bacteria; the bacon prepared by using the procedures of the invention is yellowish in tincture, the bacon is the same in reality as in appearance, filled with aroma, is edible after cooking, is delicious, has lingering aftertaste, and is more delicious with chewing.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for making Tujia sausage. Background technique [0002] Bacon products have a history of thousands of years in China, and are mainly popular in Sichuan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, and Guangdong. Because they are usually cured in the twelfth lunar month of the lunar calendar, they are commonly called "bacon". From fresh meat processing, production to storage, bacon products have the same meat quality, long-term fragrance retention, and the characteristics of not bad for a long time. Meat products are smoked through processed materials, so mosquitoes and flies do not crawl in summer, and they do not deteriorate after three volts. Unique local flavor food. [0003] As a large category of bacon products with the most varieties: sausage, because of its unique smoked color, aroma and taste, it can also appetize and help food, and increase appetite, etc., wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/318A23L1/314A23L13/60A23L13/40A23L13/70
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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