Making method of Cantonese cured meat

Abstract

The invention discloses a making method of Cantonese cured meat. According to the method disclosed by the invention, pork is selected as a main raw material, and table salt accounting for 2-5% of the pork, white sugar accounting for 3-8% of the pork, gourmet powder accounting for 0.5-2% of the pork, a soy sauce accounting for 1.5-3% of the pork, and white wine accounting for 1-3% of the pork are added for use. The Cantonese cured meat is made through the following steps: cutting the raw material, namely the pork, into bar-shaped pork which is 20-70cm in length and 2-20cm in width; under the environment that the temperature is 0-10 DEG C, putting the prepared auxiliary materials and the prepared bar-shaped pork in a vacuum rolling and rubbing machine together, setting the rolling and rubbing temperature to be 2-15 DEG C, and rolling and rubbing the auxiliary materials and the bar-shaped pork in vacuum for 24-100 hours until all the auxiliary materials and the pork are uniformly stirred; and under the environment that the temperature is 2-15 DEG C and the humidity is 20-70%, drying the pork with the auxiliary materials until the moisture content of products is reduced to be equal to or less than 25%. According to the cured meat obtained by the making method disclosed by the invention, meat surfaces present a carmine red color, a peroxide value reaches to the standard, and the nutrient value of the products is greatly increased, so that the quality of the cured meat is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing Cantonese-style bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then baked or exposed to sunlight. Bacon has strong anti-corrosion ability, can prolong the storage time, and add a unique flavor. The smoked bacon is the same on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in color. To cold, digestion and other functions. [0003] The production of bacon in my country has a long history and there are many types. The varieties and flavors of the products have their own characteristics. The main producing areas of bacon in my country are Guangdong, Hunan, Sichuan and the Yellow River Basin. The temperature in southern my country is low in winter, and the meat products are not easy to be corrupted. Good season. [0004] Traditional...

AI Technical Summary

Problems solved by technology

[0004] Traditional Cantonese-style bacon is generally artificially marinated and baked at high temperature. This process has the following defects: (1) artificial marinating makes production efficiency low and cannot meet market demand; (2) high temperature is used during processing Baking has high requirements on equipment and site, and it is very prone to safety accidents. Moreover, it is difficult to control the uniformity of bacon being dried, which affects the flavor of the product and cannot guarantee the quality; (3) high temperature baking is extremely It is easy to cause fat oxidation, making the peroxide value of the product seriously exceed the standard, and the nutritional value is low, which is harmful to the health of consumers