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Processing technology of cured salted pork

A processing technology and technology of knife-ban incense, applied in the field of knife-ban incense processing technology, can solve the problems of restricting the promotion of knife-ban incense, meat rot, and pickling failure, so as to avoid rotten and off-flavor problems, avoid corruption, uniform color effect

Inactive Publication Date: 2017-11-24
黄山全江生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of Daobanxiang is highly dependent on the season. This is because under high temperature conditions, the internal temperature of meat products is high, and the salt is difficult to penetrate, and the meat is prone to rot, maggots, and mildew, resulting in marinated meat. Therefore, the production time of Daobanxiang is mainly concentrated in the cold winter, which seriously limits the promotion of Daobanxiang.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: a kind of processing technology of knife board incense, specifically comprises the following steps:

[0008] (1) Weigh 100 catties of pork belly, wash and pre-cool at a constant temperature of 8°C for 10 hours;

[0009] (2) Mix 10 catties of salt and 1 catty of sorghum wine, spread evenly on the pork belly, and marinate at a constant temperature for 22 days under the condition of 1-5°C, during the marinating process, search the whole body of the pork belly once every 5 days;

[0010] (3) Wash the pork belly with 12 times the volume of clear water until the salt content of the pork belly is 4%;

[0011] (4) Under the condition of 75°C, the pork belly was dehydrated for 16 hours;

[0012] (5) Put the pork belly into a sealed and fly-free room and let it air naturally for 45 days at room temperature;

[0013] (6) Under the condition of 5°C, air-dry the pork belly for 14 days.

Embodiment 2

[0014] Embodiment 2: a kind of processing technology of knife board incense, specifically comprises the following steps:

[0015] (1) Weigh 80 catties of pork belly, wash and pre-cool at a constant temperature of 5°C for 12 hours;

[0016] (2) Mix 12 catties of salt and 1 catty of sorghum wine, spread evenly on the pork belly, and marinate at a constant temperature for 25 days at 1°C. During the marinating process, turn over the pork belly every 5 days;

[0017] (3) Wash the pork belly with 10 times the volume of clear water until the salt content of the pork belly is 5%;

[0018] (4) Under the condition of 65°C, the pork belly was dehydrated for 18 hours;

[0019] (5) Put the pork belly into a sealed and fly-free room and let it air naturally for 30 days at room temperature;

[0020] (6) Under the condition of 6°C, air-dry the pork belly for 12 days.

Embodiment 3

[0021] Embodiment 3: a kind of processing technology of knife board incense, specifically comprises the following steps:

[0022] (1) Weigh 120 catties of pork belly, wash and pre-cool at a constant temperature of 15°C for 8 hours;

[0023] (2) Mix 8 catties of salt and 1 catty of sorghum wine, spread evenly on the pork belly, and marinate at a constant temperature for 20 days at 5°C, during the marinating process, turn over the pork belly every 5 days;

[0024] (3) Clean the pork belly with 15 times the volume of clear water until the salt content of the pork belly is 2%;

[0025] (4) Under the condition of 80 DEG C, the pork belly is dehydrated, and the dehydration time is 12 hours;

[0026] (5) Put the pork belly into a sealed and fly-free room and let it air naturally for 60 days at room temperature;

[0027] (6) Under the condition of 3°C, air-dry the pork belly for 18 days.

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PUM

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Abstract

The invention belongs to the technical field of food processing and in particular relates to a processing technology of cured salted pork. The processing technology of the cured salted pork comprises the following steps: precooling streaky pork, adding seasonings, curing, desalting, dehydrating, airing and carrying out air drying, wherein the precooling step comprises that the streaky pork is placed under the temperature condition of 5-15 DEG C and stored for 8-12 hours. The method provided by the invention has the advantages that the cured salted pork can be produced in counter season, and the produced cured salted pork is uniform in color and luster, and is delicious, and the taste is the same as that of the cured salted pork produced in winter.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of knife board incense. Background technique [0002] Daobanxiang, which means the fragrance of the knife board, is made from marinated pork. It is one of the most representative Huizhou dishes. The production process of Daobanxiang is highly dependent on the season. This is because under high temperature conditions, the internal temperature of meat products is high, and the salt is difficult to penetrate, and the meat is prone to rot, maggots, and mildew, resulting in marinated meat. Therefore, the current production time of Daobanxiang is mainly concentrated in the cold winter, which seriously limits the promotion of Daobanxiang. Contents of the invention [0003] The purpose of the present invention is to provide a processing technology that can produce knife board incense in anti-season, and the prepared knife board incense has g...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/20A23L3/40
CPCA23L3/40A23L5/20A23L13/10A23L13/428A23L13/72
Inventor 江礼明
Owner 黄山全江生态农业科技有限公司
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