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Smoked pork and preparation method thereof

A pork and smoked technology, applied in food preparation, meat/fish preservation, food preservation, etc., can solve the problems of unsatisfactory meat color, smell, taste, etc., and achieve good taste, rich nutrition, and convenient use Effect

Inactive Publication Date: 2014-12-17
SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The U.S. patent with the publication number US20130034637 prepared smoked duck meat with oak trees, but after a large number of experiments, it was found that not all oak tree bacon is good, and some oak tree bacon has different color, smell and taste. Satisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Cut pigs or wild boar pork fed with vegetables and whole grains into pieces, add 6-7% salt to the pork mass, marinate at 1-15°C for 8 days, dry in the sun below 15°C for 5 days, and use Quercus qinggang The smoke produced by the burning of tree wood is smoked for 120 hours in a room with an air humidity of 20% and a temperature of 15-28°C with oak trees.

[0024] Using the method in GB / T 16290-1996 Sensory Analysis Methodology Using Scale Evaluation Food to evaluate the taste, color, and smell of pork, using the nine-point pleasure evaluation scale as the standard, the results obtained are: pork taste, color , the smell is pleasant.

Embodiment 2

[0026] Cut pigs or wild boar pork fed with vegetables and whole grains into pieces, add 6-7% salt to the pork mass, marinate at 1-15°C for 10 days, dry in the sun below 15°C for 5 days, and then use Qinggang The smoke produced by the burning of oak wood is smoked for 150 hours in a room with an air humidity of 40% and a temperature of 28°C with oak trees.

[0027]

[0028] Using the method in GB / T 16290-1996 Sensory Analysis Methodology Using Scale Evaluation Food to evaluate the taste, color, and smell of pork, using the nine-point pleasure evaluation scale as the standard, the results obtained are: pork taste, color , the smell is pleasant.

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Abstract

The invention relates to the technical field of meat foods, and specifically relates to smoked pork and a preparation method thereof. The preparation method of the smoked pork is as follow: meat of wild pigs or pigs which are fed with vegetables and cereals are cut into pieces; salt is added into the pork pieces in an amount of 6-7% of the weight of the pork; and the pork pieces are salted at 1-15 DEG C for 8-10 days and then aired under the sunlight at the temperature of lower than 15 DEG C for 5 days, and smoked by smoke, which is from burning of Cyclobalanopsis glauca, for 120-150 hours in a house with an air humidity of 20-40% and at a temperature of 15-28 DEG C. The smoked pork is delicious and chewy, is rich in nutrition, and does not taste greasy even though a lot of pork is eaten; the pork is good in color and smell, and can greatly increase the person's appetite; and the smoke from the Cyclobalanopsis glauca wood is not very choking, and easy to use.

Description

[0001] technical field [0002] The invention relates to the technical field of meat food, in particular to smoked pork and a preparation method thereof. Background technique [0003] Smoked meat products have a long history in our country. The purpose of smoking meat products is to dehydrate the meat products, give the products a special aroma, improve the color of the meat, and have certain antiseptic and anti-oxidation effects to prolong the life of the meat products. The shelf life, it can not only make the meat food can be stored for a long time at room temperature, but also its unique color, aroma and taste are favored by consumers. [0004] The meat of pigs or wild boars fed with vegetables and whole grains has good meat quality, high protein content, and lean meat is more chewy. . [0005] Usually the wood used for bacon is hardwood, such as beech, beech and peach, apple tree, juniper, oak and so on. Different woods produce different aromas to the product when smo...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23B4/044A23L13/10A23L13/70Y02A40/90
Inventor 王春波章亚祥王小敏
Owner SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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