Preparation method of preserved meat

A production method and technology of bacon, applied in food preparation, application, food science, etc., can solve problems such as deterioration, flavor and taste influence, single taste, etc., achieve bright color, high nutritional value and health care function, and unique taste Effect

Inactive Publication Date: 2015-09-02
卢锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing technology mainly adopts direct air-drying, oven-drying, or smoking or smoking, and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0030] A. Preparation:

[0031] a. Burn the pig hairs on the skin of the pork belly with an open flame, wash it 2-4 times to remove the meat dirt on the skin, and after washing, cut the pork belly into 20-30cm in length and 4 in width. -6cm, long slices with a thickness of 1.5-2cm, and a piece of meat with a mass of 400g-500g;

[0032] b. Ginger wine juice: Take 50 grams of millet pepper and 50 grams of sour lemon, remove the core and peel them, mince them together, twist them together with 150 grams of 38-degree white wine, 100 grams of ginger, 100 grams of garlic, and 200 grams of green onion After squeezing out the juice, filter the mince to obtain ginger wine juice.

[0033] B. Pickling: 50 grams of Chen 22 green pure fragrance, 15 grams of black pepper powder, 18 grams of fragrant leaves, 150 grams of cooking wine, 200 grams of white sugar, 80 grams of edible salt, 40 grams of chicken essence, 25 grams of monosodium glutamate, and ginger wine Pour the juice together, wi...

Embodiment approach 2

[0036] A. Preparation:

[0037] a. Burn the pig hairs on the skin of the pork belly with an open fire, wash it 2-4 times to remove the meat dirt on the skin, and after washing, cut the pork belly skin and the longitudinal texture of the meat evenly into 20-30cm in length and 3 in width -5cm, long slices with a thickness of 1-1.5cm, and a piece of meat with a mass of 400g-800g;

[0038] b. Ginger wine juice: Take 100 grams of millet pepper, remove the core, 50 grams of sour lemon, remove the core and peel, cut into pieces with 100 grams of fermented bean curd, mix with 150 grams of 38-degree white wine, 200 grams of ginger, 100 grams of garlic, and 200 grams of chopped green onion , squeeze together and stir to get the juice, then filter the minced powder to obtain ginger wine juice.

[0039] B. Pickling: 50 grams of thirteen spices, 15 grams of black pepper powder, 18 grams of bay leaf powder, 150 grams of cooking wine, 200 grams of white sugar, 80 grams of edible salt, 40 gr...

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Abstract

The invention relates to a preparation method of preserved meat, which comprises the following steps: in specific climatic environment with appropriate temperature, humidity and wind scales, high-quality marbled meat is selected as the main food material, and through four procedures, namely preparing a ginger and wine liquor seasoning, curing, refrigerating and airing, the special preserved meat which has bright color and luster, is fat but not greasy and has rich taste and incense is prepared. The preserved meat is golden yellow in skin color, and has a luster; lean meat is ruddy; fatty meat is light yellow; the preserved meat has special aroma of dried meat; the preserved meat is soaked in a curing liquor repeatedly for multiple times and placed in a freezer for refrigeration, so that the taste is better compared with air-dried preserved meat and smoke-dried bacon, the shelf life is longer, and the preserved meat does not go bad easily; through multiple times of curing with the curing liquor, hazardous materials of the preserved meat are reduced, and the preserved meat is suitable for industrialization production.

Description

technical field [0001] The invention relates to the field of meat processing in autumn and winter, in particular to a method for preparing southern bacon. Background technique [0002] 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, it is called "bacon". Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, carbohydrates and other elements. The bacon is made of fresh pork belly with skin, cut into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then dried or smoked. and other effects. [0003] However, the prior art mainly adopts methods such as direct air-drying, oven-drying, or using or smoking, and the taste is relatively simple, and the flavor and mouthfeel may be affected due to deteriorat...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L13/40A23L13/70
Inventor 卢锋
Owner 卢锋
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