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Method for curing winy bacon

A bacon and wine-flavored technology, which is applied in food science and other fields, can solve the problems of unhealthy health and single taste, and achieve the effects of low production cost, unique taste and fast fermentation speed

Inactive Publication Date: 2017-10-03
贵州福润心坊食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for curing wine-flavored bacon against the defects of the prior art, so as to solve the problem that the existing method of curing bacon is unhealthy and has a single taste

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0017] This embodiment provides a method for curing wine-flavored bacon, and the specific method includes:

[0018] Preparation: Select fresh pork leg, cut into 3-8cm wide strips;

[0019] Pickling: Put the cut meat strips into a container, and pour 53% liquor and Zheergen fermented liquid, so that the mixture completely submerges the meat strips. The weight ratio of white wine to meat strips is 1:5, and the rest It is the fermented liquid of Zheergen, and then put in the marinating auxiliary materials, sealed and marinated for 8-12 days, and stirred 5-8 times during the period;

[0020] Drying: Bake the marinated meat strips at a temperature of 80-100°C for 3-5 hours; then hang them for 5-5 hours at a temperature of 20-25°C and a relative humidity of 75-90%. 7 days;

[0021] Storage: After sterilizing the dried bacon, pack it in vacuum and store it in an environment with a temperature of 25-29°C and a relative humidity of 70-80%.

[0022] Zheergen fermented liquid is prepa...

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PUM

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Abstract

The invention provides a method for pickling wine-flavored bacon. It selects fresh pork leg meat and cuts it into strips with a width of 3-8cm; puts the cut meat strips into a container, and pours 53-degree white wine and Zheergen Fermentation liquid, so that the mixed liquid is completely submerged in the meat strips, wherein the weight ratio of white wine and meat strips is 1:5, and the balance is fermented liquid of Zheergen, then put in pickling auxiliary materials, seal and marinate for 8‑12 days, during Stir 5-8 times; bake the marinated meat strips at a temperature of 80-100°C for 3-5 hours; then bake them at a temperature of 20-25°C and a relative humidity of 75-90%. Hang it to dry for 5-7 days; sterilize the dried bacon, pack it in vacuum, and store it in an environment with a temperature of 25-29°C and a relative humidity of 70-80%. The invention belongs to the field of bacon processing.

Description

technical field [0001] The patent of the invention relates to a method for curing bacon. It belongs to the field of bacon processing. Background technique [0002] Bacon is a traditional cured meat product in my country. It is made of pork and beef as the main raw materials. It is made by adding seasonings and spices and then being naturally cured and air-dried. ,is well loved by consumers. Traditional bacon processing is slowly drying, relying on the fermentation of microorganisms such as natural lactic acid bacteria contained in the meat to produce a unique flavor, so bacon is also a fermented meat product. Traditional bacon processing is generally pickled by a large amount of salt, which will lead to excessive salt and produce nitrite, which is a carcinogen and is not conducive to health. At the same time, the existing bacon has a single taste and cannot satisfy diners. For all tastes. Contents of the invention [0003] The object of the present invention is to provi...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/105A23L31/00
CPCA23L13/10A23L13/428A23L31/00A23L33/105A23V2002/00
Inventor 肖红
Owner 贵州福润心坊食品开发有限公司
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