Preserved meat and pickling method thereof

A technology of bacon and pork, applied in food science and other directions, to achieve the effect of strong antiseptic ability, easy promotion and added flavor

Inactive Publication Date: 2016-07-20
YANJIN NEW HOPE ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of preparing bacon, in order to pursue a good taste, many merchants ignore the problem of excessive nitrite and sacrifice the quality of bacon to increase its taste and color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Pickling: Take the ecologically farmed Wujin pork, cut it into 3cm thick blocks, wash it, spread the pork evenly with salt, put the pork in an airtight container and marinate for 5 days, during the marinating process Flip once a day;

[0028] 2) Air-drying: hang the marinated meat to air-dry for 3 days;

[0029] 3) Smoked: Hang the air-dried meat embryos in the smoking room, ignite the cypress branches and sugarcane bark, close the door of the smoking room to spread the smoke evenly, the initial temperature in the smoking room is 40°C, and stop smoking every 3 days After 24 hours, wait for the meat to shrink and absorb, and smoke continuously for 12 days; then adjust the temperature to 26°C, stop smoking for 24 hours every 3 days, and continue smoking for 20 days until the surface of the pork turns golden yellow. Strictly control the temperature during the process;

[0030] 4) Ventilation: Hang the smoked pork in a well-ventilated place and wait until it dries thor...

Embodiment 2

[0034] 1) Marinate: Take the pork, cut it into 4cm thick blocks, wash it, spread the salt evenly on the surface of the pork, put the pork in an airtight container to marinate for 5 days, and turn it once a day during the marinating process;

[0035] 2) Air-drying: hang the marinated meat to air-dry for 4 days;

[0036] 3) Smoked: hang the air-dried meat embryos in the smoking room, ignite the toon bark and golden nan, close the door of the smoking room to spread the smoke evenly, the initial temperature in the smoking room is 35°C, and set the temperature every 3 days Stop smoking for 24 hours, wait for the meat to shrink and absorb, and smoke continuously for 12 days; then adjust the temperature to 27°C, stop smoking for 24 hours every 3 days, and continue smoking for 24 days until the surface of the pork turns golden yellow, Strictly control the temperature during the smoking process;

[0037] 4) Ventilation: Hang the smoked pork in a well-ventilated place and wait for it t...

Embodiment 3

[0041] 1) Pickling: Take the ecologically farmed Ujin pork, cut it into 3.5cm thick blocks, wash it, and evenly spread the pork surface with the ingredients. The ingredients are 100 kg pork, add 5000g of salt and 500g of pepper , 800g star anise, 2500g fennel, 200g cloves, 100g kaempferia, 100g bay leaves, fry until fragrant, grind them into powder, and mix them evenly; then marinate the pork in an airtight container for 5 days, turning it once a day during the marinating process;

[0042] 2) Air-drying: hang the marinated meat to air-dry for 5 days;

[0043] 3) Smoke: Hang the air-dried meat embryos in the smoking room, ignite the leftovers of camphor trees, close the door of the smoking room, and spread the smoke evenly. The initial temperature in the smoking room is 46°C, and stop smoking for 24 hours, wait for the meat to shrink and absorb, and smoke continuously for 12 days; then adjust the temperature to 28°C, stop smoking for 24 hours every 3 days, and continue smoking ...

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PUM

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Abstract

The present invention discloses preserved meat and a pickling method thereof. The pickling method comprises the following steps: 1) marinating; 2) air-drying; 3) smoking; 4) ventilating; and 5) packaging. The preserved meat prepared by the pickling method is fresh and bright in appearance, the lean meat is red and the fat meat is light yellow. The preserved meat is long in preservation time and has a unique flavor. The preparation method is simple and easy for implementation and promotion. By controlling the ratios of the accessory materials and the meat, and the pickling and smoking times, the pickled preserved meat can reach a best flavor, the nitrite content in the prepared preserved meat finished products is far below a national standard of 30 mg / kg, and the food safety is ensured. The preserved meat by using ecological Wujin pork is rich in phosphorus, potassium and sodium, and has effects of stimulating stomach, dispelling cold, promoting digestion, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to bacon and a curing method thereof. Background technique [0002] As we all know, bacon has a history of more than two thousand years in our country, and the traditional habit of processing and making bacon is not only long-standing, but also common. Due to the influence of climate and storage environment, raw meat is not easy to preserve, so a method of making bacon was created, so that the meat can be preserved for a long time. The production of traditional bacon is slow, coupled with the fact that it is made by farmers themselves, and the craftsmanship is simple, which makes it difficult to effectively guarantee the hygiene and quality of bacon. Therefore, it is difficult for us to buy healthy and hygienic bacon in the market. [0003] The bacon currently on the market contains a lot of preservatives and pigments, and its color, shape and taste are not sati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L33/00
Inventor 冉鉴
Owner YANJIN NEW HOPE ANIMAL HUSBANDRY
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