Flavored bacon and processing technology

Abstract

The invention discloses a flavored bacon which is prepared from raw materials such as raw meat, a pickling material and a smoke flavoring, wherein the pickling material is prepared from the following components: star anise, cassia bark, pepper, chili, prickly ash, netmeg, salt and the like; the smoke flavoring is prepared from the following components: jujube saw dust, peach saw dust, powdered carbon, sugar, traditional Chinese medicine powder and the like. The invention further discloses a processing technology of flavored bacon. The processing technology comprises the steps of pretreatment, pickling, smoking, packaging and the like. The flavored bacon obtained according to the processing technology has rich flavor and fruit flavor, is rich in nutrient, contains various active ingredients of health traditional Chinese medicine, tastes crisp and soft, and overcomes the defect of dry and hard taste of the conventional bacon; the processing technology disclosed by the invention is simple, and can ensure that less nutrients are lost in the processing process, so as to ensure that the original flavors of the seasoners are not changed, and facilitate standardized production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flavor bacon and a processing technology thereof. Background technique [0002] Bacon products are loved by many consumers because of their unique flavor and long shelf life. However, traditional bacon preparation has shortcomings such as long processing cycle, poor equipment, various seasonings and heat are controlled manually, and there is no fixed formula, so it is difficult to achieve continuous standardized production. Moreover, the bacon produced by traditional techniques has a single taste, and most of them only have a pure smoky taste, which is difficult to meet the increasingly stringent taste requirements of consumers. [0003] Chinese Patent Publication No. CN104886615A, application publication date September 9, 2015, discloses a method for making flavored bacon, although the pork is boiled in old soup made with pig bones before smoking, which increases the ...

AI Technical Summary

Problems solved by technology

However, the traditional bacon preparation has disadvantages such as long processing cycle, poor equipment, various seasonings and heat are controlled manually, and there is no fixed formula, so it is difficult to achieve continuous standardized production

Moreover, the bacon produced by traditional techniques has a single taste, and most of them only have a pure smoky taste, which is difficult to meet the increasingly stringent taste requirements of consumers.

[0003] Chinese Patent Publication No. CN104886615A, application publication date September 9, 2015, discloses a method for making flavored bacon, although the pork is boiled in old soup made with pig bones before smoking, which increases the amount of smoked meat. The flavor of the meat improves the taste, but when it is smoked, it is only smoked with white sugar for 4 to 5 minutes. The smoked taste is single, and the smoked time is short, so it is difficult to form a strong smoked flavor