Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of Cantonese cured meat

A processing method and technology of Cantonese-style bacon, which is applied in the field of Cantonese-style bacon processing, can solve the problems that fresh pork is not easy to store, and achieve the effects of storage resistance, rich flavor and rich nutrition

Inactive Publication Date: 2014-12-24
吴建彬
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that fresh pork is not easy to store, and to provide a processing method of Cantonese-style bacon that is rich in nutrition, rich in flavor, oily but not greasy, and resistant to storage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of Cantonese-style bacon, which is characterized by adopting the selection and processing of raw materials, trimming, ingredients, pickling, baking, and finished product processing technological process. The specific operation steps are as follows:

[0016] (1) Selection and processing of raw materials: Choose fresh meat from healthy pig loin and chicken breast, weigh 50kg, remove bones, and cut into long pieces of 2-3kg weight, and then hang the meat in a cool and ventilated place. Cool to 0-10℃;

[0017] (2) Trimming: deboning the pork strips, cut off the breast milk, cut into 3cm wide, 36-40cm long, 0.16-0.18kg meat strips, pierce a small hole at one end of the meat strip, and then use 40℃ Rinse the slick oil with warm water, drain the water a little, and marinate in the ingredients liquid;

[0018] (3) Ingredients: Use 1.5kg of salt, 25g of nitrate, 2kg of sugar, 2kg of soy sauce, and 1kg of 60% koji wine;

[0019] (4) Marinating: The meat is immersed i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of Cantonese cured meat, belonging to the field of processing of meat products. The processing method is characterized by adopting a processing technological process of selecting and treating raw materials, trimming, preparing ingredients, pickling and baking to obtain the finished product. The invention provides the Cantonese cured meat which has abundant nutrition and aromatic flavor, is oily but not greasy and can be stored for a long time.

Description

Technical field [0001] The invention relates to a processing method of meat products, in particular to a processing method of Cantonese-style bacon. Background technique [0002] Pork, also known as dolphins, is the meat of one of the main livestock, the pig family. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. It has the functions of invigorating the body, nourishing yin and moisturizing dryness, and enriching the skin. It can be used as a nourishing product for those who are weak after illness, have blood deficiency after childbirth, and lose weight with yellow face. Pork is one of the important animal foods on people's tables. Because pork fiber is softer, less connective tissue, and muscle tissue contains more intermuscular fat, the meat tastes particularly delicious after cooking. [0003] Pork is rich in nutrition, but it is not easy to store...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
CPCA23L13/428A23L13/10
Inventor 吴建彬吴昊
Owner 吴建彬
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com