Preparation method of wild boar preserved meat

A technology of wild boar and bacon, applied in food science, food ingredients as color, food ingredients as taste improver, etc., to achieve neat appearance, mellow taste, and dry meat

Inactive Publication Date: 2017-06-13
巫溪县长贵养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are few relevant reports on the preparation method of wild boar bacon

Method used

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  • Preparation method of wild boar preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of wild boar bacon, concrete steps are:

[0025] A. Material selection: Select special wild boar pork belly, cut into strips with a length of 32cm, a width of 6cm, and a thickness of 5cm;

[0026] B. High-pressure treatment: Treat wild boar pork belly strips with 250MPa pressure for 15 minutes;

[0027] C. Preparation of ingredients: add 3500g of water to the pot, heat it to boiling with high heat, add 200g of white wine, 150g of salt, 10g of Chinese prickly ash, 50g of chili pepper, 20g of sugar, 20g of grass fruit, 14g of nutmeg, 21g of cinnamon, and 50g of bay leaf, and simmer After 20 minutes, add 0.25g of sodium nitrite, 0.2g of sodium tripolyphosphate, 40g of sodium glutamate and 9g of disodium nucleotide; continue to cook for 15s, filter, remove the filter residue, and cool;

[0028] D. Pickling: Put the high-pressure-treated wild boar pork belly strips into the filtrate obtained in step C (the amount is 1.5 times the mass of the wild boar...

Embodiment 2

[0033] The preparation method of wild boar bacon, concrete steps are:

[0034] A. Material selection: Select special wild boar pork belly, cut into strips with a length of 37cm, a width of 9cm, and a thickness of 3cm;

[0035] B. High-pressure treatment: Treat wild boar pork belly strips with 210MPa pressure for 10 minutes;

[0036] C. Preparation of ingredients: Add 3000g of water to the pot, heat it to boiling with high heat, add 200g of white wine, 180g of salt, 13g of Chinese prickly ash, 80g of pepper, 40g of sugar, 30g of grass fruit, 17g of nutmeg, 18g of cinnamon, 30g of bay leaf, and simmer 30min, add 0.2g of sodium nitrite, 0.17g of sodium tripolyphosphate, 60g of sodium glutamate and 12g of disodium nucleotide; continue to boil for 30s, filter, remove the filter residue, and cool;

[0037] D. Pickling: Put the high-pressure-treated wild boar pork belly strips into the filtrate obtained in step C (the amount is twice the mass of the wild boar pork belly strips) and ...

Embodiment 3

[0042] The preparation method of wild boar bacon, concrete steps are:

[0043] A. Material selection: Select special wild boar pork belly, cut into strips with a length of 34cm, a width of 8cm, and a thickness of 4cm;

[0044] B. High-pressure treatment: treat the strips of wild boar pork belly with 240MPa pressure for 12 minutes;

[0045] C. Preparation of ingredients: add 3200g of water to the pot, heat it to boiling with high heat, add 210g of white wine, 160g of salt, 12g of Chinese prickly ash, 60g of pepper, 30g of sugar, 24g of grass fruit, 15g of nutmeg, 20g of cinnamon, 40g of bay leaf, and simmer 25min, add 0.22g of sodium nitrite, 0.18g of sodium tripolyphosphate, 50g of sodium glutamate and 10g of disodium nucleotide; continue to boil for 20s, filter, remove the filter residue, and cool;

[0046] D. Pickling: Put the high-pressure-treated wild boar pork belly strips in the filtrate obtained in step C (the amount is 1.7 times the mass of the wild boar pork belly st...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of wild boar preserved meat. The preparation method comprises the following steps of A, selecting materials; B, treating at high pressure; C, preparing auxiliary materials; D, pickling; E, airing; F, fumigating; G, air drying. The wild boar preserved meat prepared by the preparation method has the advantages that the lean meat is bright red or dark red, and the fat meat is transparent or milky white, and the mucus and mildewing point are avoided; the foreign odor and rancid flavor are avoided; the meat body is dry, firm and elastic, the appearance is regular, the mildewing and mildew spot white membrane are avoided, and the foreign matter outside normal vision is avoided; after cooking, the taste is rich, the fat meat is not greasy, and the lean meat does not stick teeth.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of wild boar bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then baked or exposed to sunlight. Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. The smoked bacon is the same on the outside and inside, cooked and cut into slices, transparent and shiny, bright in color, mellow in taste, fat but not greasy, thin and not clogged, not only has a unique flavor, but also has appetizing, cold, and digestion Features. From fresh meat processing, production to storage, bacon has the same meat quality, long-term fragrance, and has the characteristics of not going bad for a long time. [0003] In the prior art, there are few relevant reports on the preparation method of wild boar bacon. Contents of the invention [0004] In view of this, the object of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10
CPCA23V2002/00A23V2200/04A23V2200/16
Inventor 蔡子贵
Owner 巫溪县长贵养殖有限公司
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