Storage appliance capable of removing pickled flavor of cured meat

Abstract

The invention discloses a storage appliance capable of removing pickled flavor of cured meat. The storage appliance comprises an outer cover body, a stone pot bottom, an upper barrel, a lower barrel and an inner cover body, wherein the stone pot bottom comprises a pot inner cavity, handles and external sealing grooves, and the pot inner cavity is filled with high-concentration acetic acid. According to the storage appliance, the cured meat is sealed and stored in a glacial acetic acid environment in a storage process, not only can the pickled flavor of the cured meat be effectively absorbed, but also the shelf life of the cured meat can be prolonged, so that a finished product taken out from a barrel is bright in color, has strong flavor, soft texture and excellent taste, not sticky when eaten, and is rich in nutrition and suitable for both old and young. Particularly, a bamboo tube is adopted for processing and storage, so that the cured meat is lubricating and smooth and has unique fragrance of bamboos besides aroma when eaten. The other large equipment is not needed on the basis of common production, management and production change are easy, and the economic benefit is high.

Description

technical field [0001] The invention relates to a health-care flavor food, in particular to a device for sealing cured meat for removing the smoke stain. Background technique [0002] There are various varieties of Cantonese-style cured bacon, each with its own characteristics. These meat products are easy to preserve, convenient to eat, and rich in sweetness and fragrance. They have always been loved by people, and many varieties are also exported to Southeast Asia, Europe and the United States. Fermented bacon has been loved by more and more consumers for its special health care and nutritional effects. With the continuous increase of its consumer groups, fermented sausage has become the first choice for the development of new meat products in various countries. my country is a big pork producing country, and the development and utilization of meat products are mainly based on pork. And for the pickling processing of pork mainly based on smoking and pickling, but the pi...

AI Technical Summary

Problems solved by technology

But long-term storage of preserved meat in the refrigerator will greatly affect the original taste. Long-term storage of preserved meat in an environment below zero will greatly affect its moisture structure and meat quality, and the original delicious flavor of preserved meat will gradually decrease and mutate.

Especially if the cured meat that has gone through the high temperature and humidity season is not properly sealed and kept, it will emit an unpleasant greasy smell when eaten; at the same time, it will be easily moldy if it is stored for a long time. High temperature, high pressure and strong acid are very resistant, and can easily enter the human body through the gastrointestinal mucosa, causing poisoning in just a few hours or a day or two

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