Processing method of preserved meat

Abstract

The invention relates to a processing method of preserved meat. The processing method includes: airing fresh pork; adding spices and salt into the aired pork for pickling; loading the pickled pork into a pig bag or pig bladder, vacuumizing the pig bag or pig bladder, and sealing; using firewood smoke to fumigate the sealed pig bag or pig bladder to obtain the preserved meat. The processing method has the advantages that pork skin is roasted before the pickling so as to remove the residual hair in the pork skin, the surface of the pork is sterilized, the deterioration probability of the pork during the pickling is reduced, the adding amount of the salt during the pickling can be reduced, and the health of people is benefited; in addition, the pork is sealed in the pig bag or pig bladder during the fumigation, the preserved meat can be prevented from being polluted by harmful substances during the fumigation, and the environment friendliness and healthy property of the preserved meat are guaranteed.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for processing bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then smoked and baked. Bacon has strong anti-corrosion ability, can prolong the storage time, and add a unique flavor, which is the main difference from bacon. Bacon is rich in phosphorus, potassium, and sodium, and also contains nutrients such as fat, protein, and carbohydrates. It has the effects of appetizing, dispelling cold, and eliminating food. [0003] In the process of traditional bacon processing, in order to prevent the meat from deteriorating during the curing process, a large amount of salt needs to be used. The amount of salt added is generally 4%-8%. People's health is unfavorable, causes consumer's willingness to consume bacon to also reduce, and in order to overcome the defective of bacon, people have developed the bacon food of low sal...

AI Technical Summary

Problems solved by technology

[0003] In the process of traditional bacon processing, in order to prevent the meat from deteriorating during the curing process, a large amount of salt needs to be used. The amount of salt added is generally 4%-8%. People's health is unfavorable, and the willingness of consumers to consume bacon is also reduced. In order to overcome the defects of bacon, people have developed low-salt bacon food

Smoking is a key step in the production of bacon. Smoking has the effects of sterilization, anticorrosion and anti-oxidation. However, the current smoke used in bacon products will pollute the bacon products with harmful components in the smoke, endangering human health. Dust will be generated during the burning process, and the dust will also pollute the bacon. In addition, when smoking, it will dehydrate the meat products. If the dehydration is too much, the insurance effect will not be achieved.