Sauce flavor preserved meat and pickling method thereof

A bacon and sauce-flavored technology, applied in the field of sauce-flavored bacon and its marinating, can solve the problem of single taste of bacon, and achieve the effect of unique flavor, good taste and removing peculiar smell.

Inactive Publication Date: 2015-02-04
HEFEI YUEJIE ECOLOGICAL AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". Smoked bacon, The outside and inside are the same, boiled and cut into slices,

Method used

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Examples

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Effect test

Embodiment 1

[0019] Example 1: sauce-flavored bacon, the weight parts (catties) of its raw materials are: pork 92, salt 12, Chinese prickly ash 0.7, star anise powder 0.9, clove powder 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, shiitake mushroom 8, watercress 15. Soy sauce 28, schisandra 0.4, quinoa vegetable 3, watermelon vegetable 5, black rice leaves 3, unicorn vegetable 2 and vegetable oil 15.

[0020] The pickling method of sauce-flavored bacon comprises the following steps:

[0021] (1) Pretreatment: weigh each raw material according to the weight of the constituent raw materials, first wash the pork, and then cut it into 8-10cm meat strips with a knife;

[0022] (2) Grind shiitake mushrooms and watercress, then add salt, pepper, star anise powder, clove powder, protein powder, monosodium glutamate, ginger and soy sauce; stir and mix evenly, then stir the crushed mixed raw materials with starch water until it becomes a paste, spare;

[0023] (3) Mix schisandra, qui...

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PUM

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Abstract

The invention discloses a sauce flavor preserved meat and a pickling method thereof. The sauce flavor preserved meat comprises the following raw materials by weight part: 90-110 of pork, 12-13 of salt, 0.6-0.8 of Chinese prickly ash, 0.8-1 of star aniseed powder, 0.5-0.8 of clove powder, 1-1.5 of protein powder, 0.8-1 of monosodium glutamate, 3-5 of ginger, 8-12 of mushroom, 10-15 of bean, 25-30 of soy sauce, 0.4-0.6 of Schisandra chinensis, 3-5 of chenopodium album, 4-6 of Zizania latifolia, 3-6 of Vaccinium bracteatum leaf, 2-5 of Lepidium apetalum and 15-20 of vegetable oil. According to the invention, a variety of raw materials are selected as the seasonings, which have rich flavor, rich nutrition, delicious taste, and strong seasoning function, and can effectively remove the peculiar smell of preserved meat when they are added in pickled preserved meat. The preserved meat provided by the invention has the advantages of unique flavor, good taste, excellent mouthfeel, convenient eating, and long shelf-life, etc.

Description

[0001] technical field [0002] The invention relates to the technical field of animal product processing, in particular to a sauce-flavored bacon and a curing method thereof. [0003] Background technique [0004] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". Smoked bacon, The outside and inside are the same, boiled and cut into slices, transparent and shiny, bright in color, yellow in the inside, red in the yellow, mellow in taste, fat but not greasy in the mouth, thin and not clogged with teeth, not only unique in flavor, but also has appetizing, cold, and digestion properties. Function; Existing bacon taste is single, can not satisfy people's demand. [0005] Contents of the invention [0006] The object of the present invention is to provide a kind of sauce-flavored bacon...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L1/311A23L13/70A23L13/10A23L13/40
CPCA23L13/428A23L13/70
Inventor 不公告发明人
Owner HEFEI YUEJIE ECOLOGICAL AGRI TECH
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