Spicy preserved meat making method

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...