Processing method of preserved meat
A processing method and technology of bacon, which is applied in the field of meat product processing, can solve the problems of long production time, cumbersome process, affecting product quality and appearance, etc., and achieve the effect of delicate taste and reducing the greasy feeling of taste
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Embodiment 1
[0025] A processing method of bacon, comprising the following steps:
[0026] 1) Processing of raw meat: dividing the raw meat into 300 grams of strips or chunks, the raw meat being selected from pig back, pig belly or pig leg;
[0027] 2) Soaking and cleaning: put the prepared meat strips into rice washing water for 0.7 hours of ultrasonication, take them out and dry them;
[0028] 3) Curing of meat: put the raw meat processed in step 2) into the pickling solution at a temperature of 6°C, and marinate under negative pressure (vacuumize to 0.085MPa, carry out intermittent curing of the meat during the curing process). Stirring) for 56 hours; every 100 parts of raw meat in the pickling solution includes: 2.0 parts of salt, 1.5 parts of white sugar, 1.0 part of original liquor, 0.015 parts of sodium nitrite, 0.2 parts of pepper, and 0.2 parts of ginger.
[0029] 4) Drain the marinated meat: Hang the marinated meat to drain the surface moisture;
[0030] 5) Meat roasting: roast...
Embodiment 2
[0035] A processing method of bacon, comprising the following steps:
[0036] 1) Processing of raw meat: dividing the raw meat into 200 grams of strips or chunks, the raw meat is selected from pig back, pig belly or pig leg;
[0037] 2) Soaking and cleaning: Put the sorted meat strips into rice washing water for 0.5 hours of ultrasonication, take them out and dry them;
[0038] 3) Curing of meat: put the raw meat processed in step 2) into the pickling solution at a temperature of 4°C, under negative pressure (the negative pressure environment is vacuumed to 0.08MPa, and during the pickling process). The meat was marinated intermittently) for 72 hours; every 100 parts of raw meat in the marinating solution included: 3.0 parts of salt, 2.0 parts of white sugar, 0.2 parts of original liquor, 0.015 parts of sodium nitrite, 0.4 parts of pepper, 0.4 parts of ginger share.
[0039] 4) Drain the marinated meat: Hang the marinated meat to drain the surface moisture;
[0040] 5) Roas...
Embodiment 3
[0045] A processing method of bacon, comprising the following steps:
[0046] 1) Processing of raw meat: dividing the raw meat into 400 grams of strips or chunks, the raw meat is selected from pig back, pig belly or pig leg;
[0047]2) Soaking and cleaning: Put the prepared meat strips into the rice washing water for 1 hour of ultrasonication, then take them out and dry them;
[0048] 3) Curing of meat: put the raw meat processed in step 2) into the pickling solution at a temperature of 10°C, under negative pressure (the negative pressure environment is vacuumed to 0.08-0.085MPa, and during the pickling process Carry out intermittently turning the meat) to marinate for 48 hours; the marinating liquid in every 100 parts of raw meat includes: 3.0 parts of salt, 2.0 parts of white sugar, 0.8 parts of original liquor, 0.015 parts of sodium nitrite, 0.3 parts of Chinese prickly ash, 0.2 parts of ginger.
[0049] 4) Drain the marinated meat: Hang the marinated meat to drain the su...
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