Manufacture method of preserved meat

Abstract

The present invention relates to the field of meat product processing and discloses a manufacture method of preserved meat. The method specifically comprises 1) pickling liquid preparing, 2) raw material pickling, 3) air-drying, 4) baking, 5) smoking, and 6) packaging. Edible salt, white sugar, potassium lactate, nitrate, Chinese prickly ash, chilies, star anises, cortex cinnamomi, cloves, tea polyphenols, sodium erythorbate, rosemary, and cooking wine are taken and mixed evenly, the mixture is stirred and crushed, then water is added in the stirred and crushed mixture to conduct a boiling, and the boiled mixture is filtered to obtain the pickling liquid. The pickling is divided into three stages and each stage uses a gradually increased temperature. The baking and smoking are combined. At the same time, the smoked preserved meat is soaked using tea water. The manufactured preserved meat is mellow in fragrance, low in salt contents and in line with people's healthy diet.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for making bacon. Background technique [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". The outside and inside are the same, boiled and cut into slices, transparent and shiny, bright in color, yellow in the inside, red in the yellow, mellow in taste, fat but not greasy in the mouth, thin and not clogged with teeth, not only unique in flavor, but also has appetizing, cold, and digestion properties. Features. [0003] Traditional bacon is generally marinated and smoked. When marinating, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. For long-term preservation, a large amount of salt is usually added. At the sam...

AI Technical Summary

Problems solved by technology

[0003] Traditional bacon is generally marinated and smoked. When marinating, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. For long-term preservation, a large amount of salt is usually added. At the same time, smoked and roasted bacon will be contaminated with the strong carcinogen 3,4-benzopyrene. After people eat it, the chance of cancer increases and affects people's health. Do not smoke Roasting will make the bacon lose its original flavor