Making method of cured meat

Abstract

The invention relates to a making method of cured meat. The method is characterized by involving the following materials: 5kg of pork, 1kg of pine and cypress sawdust, and proper amounts of chopped green onion, minced ginger, aniseed, fennel, tea, white sugar, light soy sauce, salt, monosodium glutamate, Chinese prickly ash, cooking wine, and five-spice powder respectively. The method includes: firstly cutting the pork into 5cm wide strips, pricking the pork to obtain a lot of small holes, putting the Chinese prickly ash in oil to conduct heat treatment, then taking only the oil, salt, monosodium glutamate, cooking wine, five-spice powder and light soy sauce, performing kneading to make the pork tasty, conducting curing in ceramics for 5d, then putting the pine and cypress sawdust into a pan, covering the pan with a lid, then hanging the pork on the lid, conducting ignition to perform sooting and baking for over 30min, removing dirt, then putting the pork into the pan to carry out steaming for 30min, thus obtaining the edible cured meat. The method provided by the invention solves the problems that existing traditional cured meat making methods are simple, the meat tastes fluffy and common, nutritional ingredients are lost, and health care effects are absent. Thus, the making method provided by the invention is suitable for making food.

Description

technical field [0001] The invention relates to the field of food production, in particular to a production method of bacon. Background technique [0002] Bacon refers to processed meat that is cured and then baked. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon. Traditional bacon is made in a simple and easy way, and it tastes fluffy and tastes average, but loses nutrients and does not have health care effects. Contents of the invention [0003] In order to solve the existing traditional beef production method, the invention aims at the current situation that the production method of bacon is simple and the taste is general, and a production method of bacon is invented. [0004] The technical solution of the present invention is a method for making bacon, which is special in that: [0005] Ingredients: 5 kg of pork, 1 kg of pine sawdust, chopped green onion, minced ginger, aniseed, fennel, tea, sugar, soy sauce, salt, mono...

AI Technical Summary

Problems solved by technology

The traditional method of making bacon is simple, the meat tastes fluffy, the taste is average, the nutritional content is lost, and there is no health care effect