Preserved meat and preparation method of same

A bacon and pork technology is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., and can solve the problems of complicated preparation process of bacon, impure taste of bacon, and high cost of bacon preparation, so as to improve the taste of bacon, improve the taste of bacon, The effect of improving the quality of bacon and improving the color of bacon

Inactive Publication Date: 2017-12-22
望谟县桑郎镇奔康腊肉豆腐制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But above-mentioned operation method not only makes bacon preparation process numerous and diverse, but also makes the mouthfeel of prepared bacon impure, and the color and luster of bacon strip is relatively poor, causes bacon preparation cost higher, and quality is poorer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of bacon preparation method, comprises the following steps:

[0022] (1) Cut the pork into 3 catties strips, sprinkle 0.1 catties of salt and 0.2 catties of Chinese pepper per kg of pork, marinate in cans, soak for 3 days, and turn it up and down once a day;

[0023] (2) The pork strips soaked in step (1) are hung on the cross bar, so that the wind blows for more than 1 day, and the moisture content is controlled to 40%;

[0024] (3) The pork strips of step (2) are placed in the barn, and the mixture of sugarcane root stem leaves and diamond tree root stem leaves is used as fuel to burn, and the smoke in the combustion process is passed into the barn barn, and the pork strips are smoked , After the smoking time is ≥ 7 days, take it out of the barn and vacuum pack it.

[0025] In the step (1), after marinating until the water comes out, mix cold boiled water with the leaves of Cinnamon chinensis, grind into a slurry, pour the slurry into a tank, submerge the pork...

Embodiment 2

[0031] A kind of bacon preparation method, comprises the following steps:

[0032] (1) Cut the pork into strips of 4 catties, sprinkle 0.3 catties of salt and 0.4 catties of Chinese pepper per kg of pork, marinate in canned water, soak for 5 days, and turn it up and down once a day;

[0033] (2) Hang the pork strips soaked in step (1) on the cross bar so that the wind blows for more than 1 day, and control the moisture content to 60%;

[0034] (3) The pork strips of step (2) are placed in the barn, and the mixture of sugarcane root stem leaves and diamond tree root stem leaves is used as fuel to burn, and the smoke in the combustion process is passed into the barn barn, and the pork strips are smoked , After the smoking time is ≥ 7 days, take it out of the barn and vacuum pack it.

[0035] In the step (1), after marinating until the water comes out, mix cold boiled water with the leaves of Cinnamon chinensis, grind into a slurry, pour the slurry into a tank, submerge the pork...

Embodiment 3

[0041] A kind of bacon preparation method, comprises the following steps:

[0042] (1) Cut the pork into 3.8 catties strips, sprinkle 0.2 catties of salt and 0.3 catties of Chinese pepper per kg of pork, marinate in canned water, soak for 4 days, and turn it up and down once a day;

[0043] (2) The pork strips soaked in step (1) are hung on the crossbar, so that the wind blows for more than 1 day, and the moisture content is controlled to 50%;

[0044] (3) The pork strips of step (2) are placed in the barn, and the mixture of sugarcane root stem leaves and diamond tree root stem leaves is used as fuel to burn, and the smoke in the combustion process is passed into the barn barn, and the pork strips are smoked , After the smoking time is ≥ 7 days, take it out of the barn and vacuum pack it.

[0045] In the step (1), after marinating until the water comes out, mix cold boiled water with the leaves of Cinnamon chinensis, grind into a slurry, pour the slurry into a tank, submerge...

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PUM

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Abstract

The invention relates to the technical field of production of preserved meat, and especially relates to preserved meat and a preparation method of same. In the preparation method, pork is cut into strips, wherein the weight of each pork strip is controlled; by controlling amount of salt and Chinese prickly ash, the preserved pork strips have excellent quality; through turning treatment, the salt, Chinese prickly ash and other components, which are adsorbed on the surfaces of the pork strips, enter water; and by pouring a sabia parviflora leaf slurry to soak the pork strips, contents of harmful components on the pork strips are greatly reduced; by air-blowing and smoking the pork, wherein the smoke is generated by combusting roots, stalks and leaves of sugarcane and rudraksha, the content of harmful residues in the prepared preserved meat is greatly reduced. The method, compared with conventional production methods of preserved meat, the harmful residual substance during smoking is reduced by more than 87%, so that the quality of the preserved meat is greatly improved. The method also avoids cost of filtering smoke, and is reduced in preparation cost.

Description

technical field [0001] The invention relates to the technical field of bacon preparation, in particular to bacon and a preparation method thereof. Background technique [0002] Bacon is a common food in Sichuan and Guizhou areas. During the production process of bacon, it needs to be cured and smoked. In the process of curing, if the curing method is not appropriate, nitrite will be produced to a great extent, making After entering the stomach acid, carcinogens are formed; and in the smoking process, it is usually carried out by means of plant smoking, and in the process of burning some plants, due to the characteristics of the plant itself, during the smoking process, As a result, the smoke contains a large amount of harmful substances, such as nitrate or nitrite, which leads to the pollution of bacon products. In view of this, some researchers have filtered it for the smoking process, so as to realize the purification of the smoke and smoke it. The quality of bacon is imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/10
CPCA23L13/72A23L13/42A23L13/428A23L33/10A23V2002/00A23V2200/30A23V2200/14A23V2250/1614
Inventor 黄家典
Owner 望谟县桑郎镇奔康腊肉豆腐制品有限公司
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