Preparation method of wild boar preserved meat and product of wild boar preserved meat
A method of making wild boar meat, which is applied in the field of wild boar bacon and wild boar bacon production, can solve problems such as the method of making wild boar bacon, and achieve the effect of rich color, fragrance, small size, and beautiful color
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[0021] Example 1:
[0022] A method for making wild boar bacon wrapped in grapefruit skin and barbecued, the specific method and steps are:
[0023] (1) Raw material selection and pretreatment: select Xiangxi wild boar pork belly as raw meat, remove impurities, blood stains, ribs, and diaphragm from the selected raw meat; then trim the raw meat into 4-5㎝ wide, 35-40㎝ Long strips of meat;
[0024] (2) Marinating: Put the trimmed raw meat and the marinating ingredients into the vacuum tumbler at a temperature of 0-4℃, and the vacuum is above 0.07MPa, and the tumbler rotates for 3 minutes and then intermittently for 5 minutes for marinating time It is 4-6h; the marinating ingredients are made by mixing 3% salt, 0.012% sodium nitrate and 1% pepper powder based on the weight of raw meat.
[0025] (3) Baking: Wrap the marinated raw meat with grapefruit peel, and then densely paste a layer of clean loess and mud on the outer surface of the grapefruit peel, roast it at 60-70℃ fo...
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[0028] Example 2 : The production of casual wild boar bacon.
[0029] Recreational wild boar bacon products are processed meat products made from pre-processed meat and dehydrated and dried. After curing and drying, the bacon is small in size and light in weight, easy to transport and carry, and it is resistant to storage due to its low moisture content.
[0030] The specific methods and steps are as follows:
[0031] (1) Raw material selection: choose fat and lean wild boar pork belly as raw material, and trim it into 4-5 cm wide and 35-40 cm long meat strips;
[0032] (2) Marinating: The trimmed raw meat and 3% salt, 0.015% sodium nitrate, 1% pepper powder, 0.5% five-spice powder, 1% white sugar and 1% The marinating ingredients made by mixing white wine are put into the vacuum tumbler for breathing tumble marinating, the marinating temperature is 0-4℃, the vacuum degree of the tumbler is 0.07MPa, rotate 3min, stop 5min, tumble marinate 5h;
[0033] (3) Baking: bak...
Example Embodiment
[0036] Example 3: Preparation of cured pork belly
[0037] Cured wild boar bacon refers to processed products made by curing the meat and then roasting.
[0038] The specific methods and steps are as follows:
[0039] (1) Raw material selection and trimming: select wild pork belly that has passed the inspection by animal husbandry and veterinarians as raw materials, remove impurities and blood stains, trim the raw materials, and remove the ribs and diaphragm;
[0040] (2) Marinating: Put the trimmed raw meat and the marinating material consisting of 3% of the meat weight, salt, 0.015% sodium nitrate, and 1% pepper powder into the vacuum tumbler for breathing tumble marinating The marinating temperature is 0-4℃, the vacuum degree of the tumbler is 0.07MPa, rotate for 3min, stop for 5min, tumble and marinate for 5h;
[0041] (3) Baking: Baking and dehydrating in an oven at 45-50°C for 10 hours, and drying in an oven at 55-60°C for 6 hours.
[0042] (4) Cooling: Co...
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