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Preparation method of preserved meat

A technology of bacon and dried meat, which is applied in food preparation, the function of food ingredients, food science, etc. It can solve the problems of bacon with high salt content, difficulty in preservation, and easy deterioration and change of taste, so as to achieve long preservation time, unique taste, and enhance the simple fragrance Effect

Inactive Publication Date: 2014-05-14
俞华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bacon made by the traditional method has the disadvantages of high salt content, easy deterioration and bad taste, and difficult preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Take 100 kilograms of fresh pork belly, wipe off the blood stains with a dry cloth, and cut into 80 strips of meat to make embryos;

[0018] (2) Take 5 kilograms of coarse sea salt and stir-fry in an iron pan, wipe the meat embryos with the hot sea salt, and hang them to dry for 5 hours to obtain dried meat embryos;

[0019] (3) Mix 1 kg of light soy sauce, 1 kg of dark soy sauce, 1 kg of sugar, and 1 kg of white wine, and mix them evenly to obtain condiments;

[0020] (4) Remove the dried meat embryo and put it in a basin, add the seasoning of step (3), marinate it by hand for 10 hours, take it out and hang it in a cool place, save the remaining seasoning in the basin for later use, hang 10 hours, get the bacon embryo;

[0021] (5) Take 0.5 kg each of star anise, cinnamon, and pepper, break them with a rolling pin to obtain condiments;

[0022] (6) Put the bacon embryo from step (4) back into the basin used in step (4), wipe the remaining seasoning again, and sprinkle with ...

Embodiment 2

[0025] (1) Take 100 kilograms of fresh pork belly, wipe off the blood stains with a dry cloth, and cut into 80 strips of meat to make embryos;

[0026] (2) Take 6.5 kg of coarse sea salt and fry it in an iron pan. Wipe the meat embryos with the hot sea salt, and hang them to dry for 2 hours to obtain dried meat embryos;

[0027] (3) Mix 2 kg of light soy sauce, 1 kg of dark soy sauce, 2 kg of sugar, and 2 kg of white wine, and mix well to obtain condiments;

[0028] (4) Remove the dried meat embryo and put it in a basin, add the seasoning of step (3), marinate it by hand for 16 hours, take it out and hang it in a cool place, save the remaining seasoning in the basin for later use, hang 16 hours, get the bacon embryo;

[0029] (5) Take 1 kilogram each of star anise, cinnamon, and peppercorns and break them with a rolling pin to obtain condiments;

[0030] (6) Put the bacon embryo from step (4) back into the basin used in step (4), wipe the remaining seasoning again, and sprinkle with th...

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PUM

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Abstract

The invention discloses a preparation method of preserved meat. The method comprises the following steps: with 100 parts by weight of pork belly, wiping off bloodstains and cutting into strips to prepare flesh embryos; frying 5.0-6.5 parts by weight of iodine-free sea salts, coating the flesh embryos with the hot sea salts, and suspending for 2-5 hours to obtain dry flesh embryos; mixing 1-2 parts by weight of light soy sauce, 0.5-1 part by weight of dark soy sauce, 1-2 parts by weight of white sugar and 1-2 parts by weight of white wine so as to obtain spices; adding the spices to the dry flesh embryos, evenly spreading, pickling for 10-16 hours, taking out and suspending for 10-16 hours to obtain primary preserved meat; grinding 0.5-1 part by weight of star anise, 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of pepper to obtain condiments; coating the primary preserved meat in the step (4) by the spices, and spraying the condiments in the step (5), 0.5-1 part by weight of powdery vitamin C, 0.5-1 part by weight of mashed garlic, and 0.5-1 part by weight of bruised ginger; and evenly mixing by hand, then pickling for 10-16 hours and then airing for 7-10 hours so as to obtain the preserved meat disclosed by the invention.

Description

Technical field [0001] The invention relates to a method for preparing preserved food, in particular to a method for preparing bacon. Background technique [0002] Bacon is the meat marinated in the twelfth lunar month. The traditional production method is simple. After buying the fresh pork, it does not need to be rinsed with raw water. It is wiped with a clean dry cloth. After sprinkling with fine salt, layer by layer is placed in a larger container, and a heavy object is pressed on it. Then the container mouth is sealed. After ten and a half months, take it out and hang it in the open air to dry, then it can be stored. When you want to eat, you can use various cooking methods, such as steaming, frying, or simmering. It can be served alone or cooked in combination with other meat and vegetable ingredients. It can also be made into dishes such as cold dishes, hot stir-fried, large dishes, etc. It can also be chopped and used as fillings, such as fried bacon with winter bamboo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L13/70
CPCA23L13/428A23L13/10A23L33/15A23V2002/00A23V2200/32A23V2250/708
Inventor 俞华
Owner 俞华
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