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Production method of preserved meat

A production method and technology of bacon, applied in food preparation, application, food science, etc., can solve the problems of color, smell, taste, shape, nutritional quality of sausage, etc., and achieve the effect of long aftertaste and long shelf life

Inactive Publication Date: 2015-04-08
CHONGQING CHENGKOU COUNTY ZHAO XIAOCHUN WILD FOODDEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Modern society regards bacon as a delicacy, which puts forward higher requirements for its comprehensive quality, while traditional production methods cannot take into account the quality of sausage in many aspects such as color, smell, taste, shape, and nutrition.

Method used

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  • Production method of preserved meat
  • Production method of preserved meat
  • Production method of preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Material selection: fat and thin hind leg meat, fat meat is 3cm wide, lean meat is 6cm wide, lean meat is red, maroon red, clear in color and shiny in appearance; fatty meat (fat) is milky white, clear in color, and has appearance luster;

[0017] 2. Ingredients: ingredients according to Table 1

[0018] Table 1 Bacon ingredients calculation table (per 100kg)

[0019] Ingredient name

Dosage of ingredients

cooking salt

2.9kg

Edible sucrose

0.4kg

Consumption of 35% (v / v) liquor

0.3kg

[0020] 3. Marinating: While spreading the ingredients on the surface of the meat, rub the meat until the meat no longer has water; put it in 4℃ and let it stand for 36 hours.

[0021] 4. Smoked and grilled: The meat is hung in the enclosed tiled house, 2.2m above the ground. The smoked and grilled is a twilight fire, the flame height is 25-30cm, and green bar trees and cypress trees are used as fuel.

[0022] The tiles are earth tiles made from clay, 7 inches long and 5 inches wid...

Embodiment 2

[0031] 1. Material selection: fat and thin hind leg meat, the fat meat is 4cm wide, the lean meat is 5cm wide, the lean meat is red and maroon, the color is distinct, and the appearance is shiny; the fat (fat) is milky white, the color is distinct, and the appearance is luster;

[0032] 2. Ingredients: ingredients according to Table 1

[0033] Table 1 Bacon ingredients calculation table (per 100kg)

[0034] Ingredient name

Dosage of ingredients

cooking salt

2.8-3kg

Edible sucrose

0.3-0.5kg

Consumption of 35% (v / v) liquor

0.2-0.5kg

[0035] 3. Marinating: While spreading the ingredients on the surface of the meat, rub the meat until the meat no longer has water; put it at 4°C and let it stand for 24 hours.

[0036] 4. Smoked roasting: Hang the meat in the enclosed tiled house, 2.5m above the ground. The smoked roasting is a twilight fire, and the flame height is 25-30cm. Green bars and cypress trees are used as fuel.

[0037] The tiles are earth tiles made from clay, 7 i...

Embodiment 3

[0046] 1. Material selection: fat and thin hind leg meat, the fat meat is 4cm wide, the lean meat is 6cm wide, the lean meat is red and maroon, the color is distinct, and the appearance is shiny; the fat (fat) is milky white, the color is distinct, and the appearance is luster;

[0047] 2. Ingredients: ingredients according to Table 1

[0048] Table 1 Bacon ingredients calculation table (per 100kg)

[0049] Ingredient name

Dosage of ingredients

cooking salt

2.8-3kg

Edible sucrose

0.3-0.5kg

Consumption of 35% (v / v) liquor

0.2-0.5kg

[0050] 3. Marinating: While spreading the ingredients on the surface of the meat, rub the meat until the meat no longer has water; put it in 4℃ and let it stand for 48 hours.

[0051] 4. Smoked roasting: Hang the meat in the enclosed tiled house, 2m above the ground, smoked roasting is a twilight fire, the flame height is 25-30cm, and green bar trees and cypress trees are used as fuel.

[0052] The tiles are earth tiles made from clay, which...

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Abstract

The invention provides a production method of preserved meat. The production method comprises the following steps: mixing materials, pickling and roasting with smoke. The production method is characterized by adopting the following raw materials in parts by weight: 100 parts of meat, 2.8-3 parts of table salt, 0.3-0.5 part of sucrose and 0.2-0.5 part of 35% (v / v) white wine, wherein the step of pickling is to pickle at 4 DEG C for 24-48 hours. The prepared preserved meat has a yellow and bright surface skin color, the meat surface is smooth and oily and the meat body is dry and firm and is naturally wrinkled; the preserved meat has a flat cutting surface and clear layers, and is glossy; the fat surface is bright yellow and the cutting surface is milk white; the muscle has a rose red color; the preserved meat has a special smoked flavor and a long aftertaste; and the fat meat is fat but not greasy, and the lean meat is dry and chewy.

Description

Technical field [0001] The invention relates to the field of meat product processing, in particular to a method for preparing bacon. Background technique [0002] Bacon is a kind of fat and thin meat. It is a processed product that is cured and then baked or exposed to sunlight. It is a traditional Chinese food. It has a long history as a meat preservation method and has a unique flavor of wax. [0003] Modern society regards bacon as a kind of delicacy, and puts forward higher requirements for its comprehensive quality. However, traditional production methods cannot take into account the quality of sausages in many aspects such as color, smell, taste, shape, and nutrition. Summary of the invention [0004] The invention provides a method for preparing bacon, and the prepared bacon is very high-quality in color, smell, taste and shape. [0005] The purpose of the present invention is achieved through the following measures: [0006] A method for making bacon, including mixing, marinat...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/40A23L13/70
Inventor 赵孝春
Owner CHONGQING CHENGKOU COUNTY ZHAO XIAOCHUN WILD FOODDEV
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