Manufacture method of preserved meat

A method of making bacon, which is applied in the fields of climate change adaptation, food science, etc., can solve the problems of increasing the risk of cancer, losing the flavor of bacon, and poor taste effect, and achieve the effect of dry meat, smooth cut surface, and reduced content

Inactive Publication Date: 2017-02-22
新邵县兴枫雅种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for making bacon, comprising the following steps:

[0021] 1) Preparation of pickling solution: Take 30 parts of edible salt, 20 parts of sugar, 40 parts of potassium lactate, 1 part of nitrate, 20 parts of Chinese prickly ash, 22 parts of pepper, 5 parts of star anise, 7 parts of cinnamon, 5 parts of cloves, tea 15 parts of phenol, 6 parts of sodium erythorbate, 2 parts of rosemary, and 105 parts of cooking wine were mixed evenly, stirred and crushed, then boiled with water for 10 hours, and filtered through a 500-mesh sieve to obtain a pickling solution for later use;

[0022] 2) Raw material marinating: Select high-quality pork belly and cut it into strips with a length of 35-40cm, a width of 2-4cm, and a thickness of 1-1.5cm, rub the surface with salt repeatedly, put it in layers for 2 days, and then put it into the marinating liquid in step 1) Medium, heating and marinating for 45 hours; heating and curing is divided into three stages, the first stage: con...

Embodiment 2

[0028] A method for making bacon, comprising the following steps:

[0029] 1) Preparation of pickling solution: Take 40 parts of edible salt, 25 parts of sugar, 50 parts of potassium lactate, 1 part of nitrate, 25 parts of Chinese prickly ash, 28 parts of pepper, 6 parts of star anise, 8 parts of cinnamon, 6 parts of cloves, tea 20 parts of phenol, 9 parts of sodium erythorbate, 3 parts of rosemary, and 120 parts of cooking wine were mixed evenly, stirred and crushed, then boiled with water for 15 hours, and filtered through a 500-mesh sieve to obtain a pickling solution for later use;

[0030] 2) Raw material marinating: Select high-quality pork belly and cut it into strips with a length of 35-40cm, a width of 2-4cm, and a thickness of 1-1.5cm, rub the surface with salt repeatedly, and put it in step 1) pickling solution after stacking for 3 days , heating and marinating for 60 hours, and heating and curing are divided into three stages, the first stage: control the temperatu...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCY02A40/90
Inventor 陈国洪
Owner 新邵县兴枫雅种养专业合作社
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