Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Spicy preserved meat making method

A production method and bacon technology, which are applied in the preservation of meat/fish, the function of food ingredients, and the preservation of meat/fish by freezing/cooling, etc., to achieve the effects of beautiful color, reduced content and rich nutrients

Inactive Publication Date: 2018-02-23
ZIGONG CITY TIANJING FOOD CO LTD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, in the process of making bacon, lotus root is not used as a raw material to marinate bacon. In view of this, the researcher combines the needs of the nutrition and taste of bacon, uses lotus root as a raw material, and combines spicy The application of ingredients makes the bacon taste better, the color is beautiful, the meat is tight, the aroma is pungent, fat but not greasy, thin but not stiff, and it provides a new product for the field of bacon

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method of making spicy bacon includes the following steps:

[0021] (1) Cut the pork into 3 catties of meat strips, and hang the meat strips on the crossbar to air-dry for 3 hours, set aside;

[0022] (2) The lotus root is chopped into broken particles, boiled with water for 3 hours, and then ground into a slurry, and 2% of the slurry mass is added to the slurry with salt, which is evenly stirred as the dipping liquid;

[0023] (3) Mix the Cyclobalanopsis sibiricum leaves with water, and filter to obtain the filtrate, soak the meat strips in step (1) in the filtrate for 3 days, take it out, drain the water, and set aside;

[0024] (4) Pour the dipping liquid of step (2) into the meat strips obtained in step (3), add 0.3 kg of dipping liquid according to 1 catty of meat strips, soak for 3 days, and during the dipping process, add chili and spiced, add Add 0.1kg chili and 0.02kg spiced spiced to 1 kg of meat strips, stirring once every 12h;

[0025] (5) Take out the immersed m...

Embodiment 2

[0030] A method for making spicy bacon includes the following steps:

[0031] (1) Cut the pork into 5 catties of meat strips, and hang the meat strips on the crossbar to air dry for 5 hours, and then set aside;

[0032] (2) The lotus root is chopped into broken particles, boiled with water for 5 hours, and then ground into a slurry, and 5% of the slurry mass is added to the slurry with salt, and the mixture is evenly stirred as an immersion liquid;

[0033] (3) Mix the Cyclobalanopsis glabra leaves with water and boil, filter to obtain the filtrate, soak the meat strips in step (1) in the filtrate for 5 days, take it out, drain the water, and set aside;

[0034] (4) Pour the dipping liquid of step (2) into the meat strips obtained in step (3), add 0.5 kg of dipping liquid according to 1 kg of meat strips, soak for 5 days, and during the dipping process, add chili and spiced, add Add 0.3kg of chili and 0.3kg of spiced to 1 kg of meat strips, stirring every 15h;

[0035] (5) Take out the...

Embodiment 3

[0040] A method for making spicy bacon includes the following steps:

[0041] (1) Cut the pork into 4 catties of meat strips, and hang the meat strips on the crossbar to air-dry for 4 hours, set aside;

[0042] (2) The lotus root is chopped into broken particles, boiled with water for 4 hours, then ground into a slurry, and 3% of the slurry mass is added to the slurry with salt, and stirred evenly to serve as the dipping liquid;

[0043] (3) Mix the Cyclobalanopsis sibiricum leaves with water, and filter to obtain the filtrate. Soak the meat strips in step (1) in the filtrate for 4 days, take it out, drain the water, and set aside;

[0044] (4) Pour the dipping liquid of step (2) into the meat strips obtained in step (3), add 0.4 kg of dipping liquid according to 1 catty of meat strips, soak for 4 days, and during the dipping process, add chili and spiced, add Add 0.2kg chili and 0.15kg spiced spiced to 1 kg of pork strips, stirring every 13h;

[0045] (5) Take out the immersed meat st...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of bacon production, in particular to a production method of spicy bacon. The meat strips are air-dried, the lotus root pulp is prepared into a dipping liquid, the leaves of the vine are boiled into a filtrate, the filtrate is used to soak the meat strips, and the dipping liquid is used for dipping. During the dipping process, chili and five spices are added, dried, frozen, and smoked, so that the prepared bacon has a spicy taste, aftertaste, fat but not greasy, thin but not stiff, beautiful in color, and rich in nutrients , can supplement a variety of trace elements for the human body, improve human immunity, reduce the content of harmful ingredients, and improve the quality of bacon.

Description

Technical field [0001] The invention relates to the technical field of bacon production, in particular to a method for preparing spicy bacon. Background technique [0002] Bacon is a kind of Chinese cured meat, mainly in Sichuan, Hunan, Guangdong and other provinces. Because it is usually cured in the twelfth lunar month of the lunar calendar, it becomes bacon. Bacon has the advantages of beautiful color, unique flavor, rich nutrition, etc., and is deeply loved by everyone. However, because the traditional bacon taste is relatively single, the bacon taste is far from meeting people's taste requirements for bacon. The improvement provides a lotus-flavored bacon, such as the method for making lotus-flavored bacon with the patent number 201310684505.X, which uses lotus-flavored bacon seasoning, and includes by weight: 50-70 parts of lotus leaf powder, salt 4- 6 parts, 1-3 parts of white sugar, 2-4 parts of Chinese pepper powder, 6-12 parts of chili powder, 1-3 parts of star anise p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00A23B4/052A23B4/06
CPCA23L13/10A23B4/052A23B4/066A23L13/428A23L13/72A23L33/00A23V2002/00A23V2200/30A23V2200/324
Inventor 刘燕
Owner ZIGONG CITY TIANJING FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com