Process for processing cured preserved meat

A processing technology and bacon technology, which is applied in the field of cooked bacon processing technology, can solve the problems of difficulty in ensuring the continuity of production throughout the year, short preservation period of mature bacon, and low degree of product standardization, so as to shorten the time of air-drying and fermentation, shorten the production time, Delays the effect of fat putrefaction

Inactive Publication Date: 2014-07-23
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fat is easy to spoil the packaged products after simply curing the bacon, the freshness period of the cured bacon is short, and the taste of the cured bacon will decrease significantly after being placed for a period of time
Secondly, the existing industrialized processing process of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

Specific embodiment one

[0023] Step 1. Weigh the main ingredients: 1-3 kg of pork belly;

[0024] Step 2. Weigh the ingredients: 20-50 g salt, 5-20 g Chinese pepper, 5-20 g star anise, 2-10 g ginger powder, 5-20 g rosemary, mix the ingredients evenly and put them in the pot. Stir fry over low heat until the pepper turns brownish-yellow, then put the ingredients out and set aside;

[0025] Step 3. Spread the ingredients processed in Step 2 evenly on the pork belly weighed in Step 1, while it is still hot, and wipe it several times, especially the skin part, so that the meat can fully absorb the ingredients;

[0026] Step 4. Add 5-15 ml of cooking wine to the pork belly processed in step 3, and spread evenly, then put the pork belly in a large pot or airtight box, cover and marinate for 2-6 hours;

[0027] Step 5: Put the cured bacon in step 4 into the drying room. The dry bulb temperature set in the drying room is 30-60°C, the wet bulb temperature is 20-40°C, and it is dried for 10-48...

Example Embodiment

Specific embodiment two

[0031] Steps one to five are the same as the first embodiment;

[0032] Step 6. Use aluminum foil bags or plastic bags to seal and package the bacon processed in step 5, and then steam or boil the bacon to mature;

[0033] Or first steam or boil the bacon processed in step 5 to mature the bacon, and then use aluminum foil bags or plastic bags to seal the cured bacon;

[0034] Step 7: Sterilize the bacon packaging product processed in step 6 by irradiation, and the radiation dose of the bacon packaging product is 6-9 KGy.

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PUM

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Abstract

The invention discloses a process for processing cured preserved meat. The process comprises the following steps: 1, weighing a main ingredient, streaky pork; 2, weighing auxiliary ingredients, namely salt, pepper, anise, ginger powder and rosemary, stirring and frying after evenly mixing the ingredients until the pepper becomes claybank; 3, evenly smearing the ingredients on the streaky pork when the ingredients are hot; 4, adding cooking wine to the preserved meat processed in the step 3, evenly smearing, then putting the preserved meat into a large basin or a sealing box, covering and pickling for 2-6 hours; 5, putting the preserved meat processed in the step 4 into a baking room for baking; and 6, packaging the preserved meat processed in the step 5 by an aluminum foil bag or a plastic bag in a sealing and manner, and then curing and sterilizing. The process for processing the cured preserved meat can have ready-to-eat convenience after being unpacked, the shelf life can be prolonged, and the mouthfeel can be kept. In addition, an existing preserved meat processing period can be shortened, the standardized degree of the preserved meat can be improved, and the annual production continuity is ensured.

Description

technical field [0001] The invention relates to a process for processing cured bacon, belonging to the technical field of food processing. Background technique [0002] In the prior art, bacon products usually need to be cooked before they can be eaten after leaving the factory. However, with the increasing pace of people's life, ready-to-eat cooked food can better meet the needs of consumers. The fat of the packaged products after simply aging the bacon is easy to rot, and the fresh-keeping period of the cured bacon is short, and the taste of the cured bacon will significantly decrease after being placed for a period of time. Secondly, the existing industrialized processing process of bacon products has a long cycle, not only high cost and low efficiency, but also limited by the randomness and conditions of the natural environment, the degree of product standardization is low, and it is difficult to ensure the continuity of production throughout the year. Contents of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70A23V2002/00A23V2200/10A23V2200/02A23V2300/10
Inventor 杨松周蓓蓓闫晓明尤逢惠陈敏崔艳芳宋亚琼
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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