Rapid salting method of low-salt salted pork
A kind of cured pork, fast technology, applied in the field of rapid curing of low-salt cured pork, can solve the problem of easy to cause high blood pressure, cardiovascular and cerebrovascular diseases and even cancer, long production and processing cycle of cured pork, curing and smoking time It can shorten the processing cycle, inhibit the growth and reproduction of microorganisms, and improve the tenderness and taste.
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[0022] Example 1:
[0023] 1. Choose fat and lean pork belly and cut into strips 20cm in length, 4cm in width and 3cm in thickness.
[0024] 2. Weigh salt and pork according to the ratio of salt: pork to 3%, dissolve 2% salt in a small amount of water, and inject it into the pork with a brine syringe.
[0025] 3. Weigh the white wine, pepper powder and fennel powder according to the proportions of 2%, 0.4% and 0.2% respectively, and mix with the remaining 1% salt, knead together with the pork, and spread as evenly as possible.
[0026] 4. Put the pork with marinated seasonings into a vacuum tumbler, control the temperature at 0~4℃, under the conditions of a vacuum of 0.08MPa and a rotating speed of 10r / min, low-temperature vacuum intermittent tumble, roll first Knead for 30 minutes, stop for 10 minutes, then roll for 30 minutes, stir and mix well.
[0027] 5. Take out the kneaded pork, put the meat skewers through a hole and tie them with straw ropes, hang them at a temperature of 8-12...
Example Embodiment
[0030] Example 2:
[0031] 1. Choose fat and lean pork belly and cut into strips of 22cm in length, 5cm in width and 4cm in thickness.
[0032] 2. Weigh salt and pork according to the salt: pork ratio of 3.5%, dissolve 2% salt in a small amount of water, and inject it into the pork with a brine syringe.
[0033] 3. Weigh the white wine, pepper powder and fennel powder according to the proportions of 2.2%, 0.2% and 0.4% respectively, mix with the remaining 1.5% salt, knead together with the pork, and spread as evenly as possible.
[0034] 4. Put the pork with marinated seasonings into a vacuum tumbler, control the temperature at 0~4℃, under the conditions of a vacuum of 0.08MPa and a rotating speed of 10r / min, low-temperature vacuum intermittent tumble, roll first Knead for 30 minutes, stop for 10 minutes, then roll for 30 minutes, stir and mix well.
[0035] 5. Take out the kneaded pork, put the meat skewers through a hole and tie them with straw ropes, hang them at a temperature of 8-...
Example Embodiment
[0038] Example 3:
[0039] 1. Choose fat and lean pork belly and cut into strips of 25cm in length, 6cm in width and 4cm in thickness.
[0040] 2. Weigh salt and pork according to the proportion of salt: pork 4%, dissolve 2% salt in a small amount of water, and inject it into the pork with a brine syringe.
[0041] 3. Weigh the white wine, pepper powder and fennel powder according to the proportions of 2.5%, 0.6% and 0.4% respectively, and mix with the remaining 2% salt, knead together with the pork, and spread as evenly as possible.
[0042] 4. Put the pork with marinated seasonings into a vacuum tumbler, control the temperature at 0~4℃, under the conditions of a vacuum of 0.08MPa and a rotating speed of 10r / min, low-temperature vacuum intermittent tumble, roll first Knead for 30 minutes, stop for 10 minutes, then roll for 30 minutes, stir and mix well.
[0043] 5. Take out the kneaded pork, put the meat skewers through a hole and tie them with straw ropes, hang them at a temperature ...
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