Unlock instant, AI-driven research and patent intelligence for your innovation.

Making method for bacon

A production method and technology of cured bacon, applied in the direction of food science, etc., can solve the problems of bacon with a single taste, worms, and human disadvantages, and achieve the effect of rich nutrition, good taste, and strong appetite

Inactive Publication Date: 2016-02-10
贵州省福泉市安运腌制食品有限责任公司
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When the existing bacon is made, the pork is usually washed, mixed with ingredients, marinated, smoked and roasted; but in the process of adding ingredients to marinate, the ingredients usually only contain salt, pepper, ginger and white sugar, so the ingredients contain There are few types of bacon, so that the taste of the bacon is single, and the bacon tastes fatter
In addition, bacon is often stored for a relatively long time. In order to avoid meat rot, deterioration, and insect growth, when making bacon in the prior art, additives such as benzoic acid, sorbic acid and its salts, and parabens are often used. In addition, in the prior art, in order to increase the beauty and mouthfeel of bacon, a large amount of additives are often added when making bacon, such as hydrogen peroxide for decolorization, etc. Although adding these additives ensures the storage time, color and taste of bacon , but long-term consumption is not good for the human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method for bacon
  • Making method for bacon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for making bacon, comprising the following steps:

[0038] 1. Take the pork and wash it;

[0039] 2. Mix the washed pork with 15% pork ingredients, and marinate for 6 days; the ingredients contain 7g of salt, 3g of Chinese prickly ash, 15g of fragrant pepper, 3.5g of white sugar, 6.5g of tangerine peel, and cloves by weight. 1.5g, 3g cinnamon, 1.5g pepper, 0.15g paprika, 0.15g kaempferen, 0.15g tea, 2g wormwood, 0.4g orange peel, 0.35g fennel, 2g angelica, 2g woody, 3g star anise, 8g bay leaves , 0.2g lemon juice, 0.4g white wine with an alcohol content of 38%, 1g astragalus, 1g cinnamon, 0.2g lingcao, 1.5g honey and 1.5g magnolia;

[0040] 3. Take the marinated pork and roast it under 60-70℃ for 1.5h;

[0041]4. Take the electric roasted pork, smoke it with a sawn wood surface, smoke it at 60-70°C for 5 hours, then lower the temperature to 45-55°C, and smoke it for 2.5 hours;

[0042] 5. Cooling and vacuum packaging;

[0043] 6. Sterilization and disinfect...

Embodiment 2

[0045] A method for making bacon, comprising the following steps:

[0046] 1. Take the pork and wash it;

[0047] 2. Mix the washed pork with 10% pork ingredients, and marinate for 7 days; the ingredients include 11g of salt, 4g of Chinese prickly ash, 20g of fragrant pepper, 7g of white sugar, 8g of tangerine peel, 3g of cloves, and 4g of cinnamon by weight. , pepper powder 3g, capsicum red 0.2g, kaempferia 0.2g, tea leaves 0.2g, wormwood 3g, orange peel 0.5g, fennel 0.5g, angelica dahurica 3g, woody fragrance 13g, star anise 4g, bay leaf 10g, lemon juice 0.3g, 0.5g of white wine with an alcohol content of 38%, 1.5g of astragalus, 1.5g of cinnamon, 0.3g of spirit grass, 2g of honey and 3g of magnolia;

[0048] 3. Take the marinated pork and roast it under 60-70℃ for 2-3 hours;

[0049] 4. Take the electric roasted pork, smoke it with a sawn wood surface, smoke it at 60-70°C for 3-7 hours, then lower the temperature to 45-55°C, and smoke it for 2-3 hours;

[0050] 5. Coolin...

Embodiment 3

[0053] A method for making bacon, comprising the following steps:

[0054] 1. Take the pork and wash it;

[0055] 2. Mix the washed pork with 10% pork ingredients, and marinate for 5 days; the ingredients include 3g of salt, 2g of pepper, 10g of fragrant pepper, 1g of white sugar, 5g of tangerine peel, 1g of clove, and 2g of cinnamon by weight. , pepper powder 1g, capsicum red 0.1g, kaempferia 0.1g, tea leaves 0.1g, wormwood 1g, orange peel 0.3g, fennel 0.2g, angelica dahurica 1g, woody fragrance 1g, star anise 2g, bay leaf 5g, lemon juice 0.1g, 0.3g of white wine with an alcohol content of 38%, 0.5g of astragalus, 0.5g of cinnamon, 0.1g of spirit grass, 1g of honey and 1g of magnolia;

[0056] 3. Take the marinated pork and roast it for 2 hours at 60-70°C;

[0057] 4. Take the electric roasted pork, smoke it with a sawn wood surface, smoke it at 60-70°C for 3 hours, then lower the temperature to 45-55°C, and smoke it for 2 hours;

[0058] 5. Cooling and vacuum packaging; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a making method for bacon. The making method comprises the following steps: cleaning pork, mixing the cleaning pork with ingredients of which the weight is 10-20% of that of the pork, pickling for 5-7 days, and electrically baking for 2-3 h at 60-70 DEG C; roasting the electrically baked park through sawn wood powder for 3-7 h at 60-70 DEG C, and lowering the temperature to 45-55 DEG C for roasting for 2-3 h; cooling, and packing in a vacuumizing manner; performing sterilization and disinfection on plastic bags, wherein ultraviolet sterilization and disinfection time is not less than 30 minutes. The bacon made according to the method is free of additive, yellow and bright in surface color, smooth and oily in meat surface, and dry and firm in meat body, has naturally wrinkles, is flat, structured and glossy in section, has particular flavor of bacon, and is long in aftertaste; fat meat is fat but not greasy, and lean meat is dry and chewy.

Description

Technical field: [0001] The invention relates to a method for preparing cured bacon, in particular to a method for preparing cured bacon with good taste. Background technique: [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan, Guangdong, and Guizhou. Because it is usually cured with pork in the twelfth lunar month of the lunar calendar, it is called "bacon". Bacon is famous for its production during the twelfth lunar month and is a must-have food for Chinese New Year. [0003] When the existing bacon is made, the pork is usually washed, mixed with ingredients, marinated, smoked and roasted; but in the process of adding ingredients to marinate, the ingredients usually only contain salt, pepper, ginger and white sugar, so the ingredients contain There are few types of bacon, so that the taste of the bacon is single, and the bacon tastes fatter. In addition, bacon is often stored for a relatively long time. In order to avoid meat rot, det...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23V2002/00
Inventor 杨学飞
Owner 贵州省福泉市安运腌制食品有限责任公司