Making method of preserved meat

A technology of bacon and pork, which is applied in the direction of meat/fish preservation, food preservation, food science, etc. It can solve the problems of hard chewing, dry and hard bacon meat, etc., to solve dry and hard teeth, improve freshness and tenderness degree of effect

Inactive Publication Date: 2018-04-13
遵义市播州区火石食品厂
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a method for preparing bacon to solve the technical problem that the bacon obtained by the existing bacon preparation method is dry and hard after being stored for a long time and is difficult to chew

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

[0017] Embodiment 1: a kind of preparation method of bacon, comprises the following steps:

[0018] Step 1. Prepare auxiliary materials: the auxiliary materials include soybeans and lemons; put soybeans into a container, add water twice the amount of soybeans and soak for 1.5 hours, then drain the water, put them in a steamer, and cook for 6 hours; cool the soybeans after cooking Finally, place it on a bamboo mat to ferment in a room at 37-40°C. After 5 days of fermentation, take it out, add water and soak for 1.5-2 hours, then filter out the soybeans, air-dry them until there is no moisture on the surface of the soybeans, and then beat them into a pulp; squeeze out the lemon Juice, take 1 / 2 lemon juice of soybeans and mix well with soybean slurry;

[0019] Step 2. After washing the fresh pork, cut it into strips with a width of 5-8 cm, wipe off the moisture on the surface of the pork, spread the auxiliary materials evenly on the pork, and place it in a sealed place at 1-4°C f...

Embodiment 2

[0022] Embodiment 2: a kind of preparation method of bacon, comprises the following steps:

[0023] Step 1. Prepare auxiliary materials: the auxiliary materials include soybeans and lemons; put soybeans into a container, add water twice the amount of soybeans and soak for 2 hours, then drain the water, put them in a steamer, and cook for 7 hours; after cooling the cooked soybeans, , placed on a bamboo mat and fermented in a room at 37-40°C. After 5 days of fermentation, take it out, add water and soak for 1.5-2 hours, then filter out the soybeans, air-dry them until there is no moisture on the surface of the soybeans, and then grind them into a slurry; squeeze lemon juice , take 1 / 2 lemon juice of soybeans and mix well with soybean slurry;

[0024] Step 2. After washing the fresh pork, cut it into strips with a width of 5-8 cm, wipe off the moisture on the surface of the pork, spread the auxiliary materials evenly on the pork, and place it in a sealed place at 1-4°C for 12 hou...

Embodiment 3

[0027] Embodiment 3: a kind of preparation method of bacon, comprises the following steps:

[0028] Step 1. Prepare auxiliary materials: the auxiliary materials include soybeans and lemons; put soybeans into a container, add water twice the amount of soybeans and soak for 2 hours, then drain the water, put them in a steamer, and cook for 5 hours; after the cooked soybeans are cooled, , placed on a bamboo mat and fermented in a room at 37-40°C. After 6 days of fermentation, take it out, add water and soak for 1.5-2 hours, then filter out the soybeans, air-dry them until there is no moisture on the surface of the soybeans, and then grind them into a slurry; squeeze lemon juice , take 1 / 2 lemon juice of soybeans and mix well with soybean slurry;

[0029] Step 2. After washing the fresh pork, cut it into strips with a width of 5-8 cm, wipe off the moisture on the surface of the pork, spread the auxiliary materials evenly on the pork, and place it in a sealed place at 1-4°C for 8 h...

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 scheme discloses a making method of preserved meat and relates to the field of smoked meat foods. The making method comprises the following steps of cooking soybeans, performing fermentation, andmixing the fermented soybeans with lemon juice as auxiliary materials; putting pork in the auxiliary materials, performing sealed storage under 1-4 DEG C for 8-12h, then taking out the stored pork, applying table salt to the surface of the taken-out pork, performing smoking under the flame-free state for 24-28h, heating edible vegetable oil until the edible vegetable oil is hot, then performing cooling, and stir-frying the auxiliary materials used in the step II until the water content is 15-20%; then adding the stir-fried auxiliary materials to the cooled edible vegetable oil; and finally, adding semi-finished products obtained in step III to the edible vegetable oil for soaking. The longer the storage time, the better and tenderer the meat quality of the preserved meat made by the methoddisclosed by the invention is, and lean part is pink, tender and glossy.

Description

technical field [0001] The invention relates to the field of smoked meat food, in particular to a method for preparing bacon. Background technique [0002] Bacon is an ancient anti-corrosion preservation method. It is an outstanding representative of traditional Chinese meat products and has a long history and cultural background. It has a history of more than 2,000 years. It has evolved from a regional product in the Mediterranean region to an international product in European countries, the United States, Canada, South Africa, Australia and other countries. It also has a history of more than 150 years. my country is also a country with a very long history of producing cured meat products in the world. [0003] Bacon refers to the product made after the meat is cured and then baked (or exposed to sunlight). It is a traditional delicacy in my country. It is named after it is mostly processed in the twelfth lunar month. It has a beautiful appearance and is easy to preserve. B...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L11/00A23L5/10A23B4/044A23L11/50
CPCA23B4/044A23L5/10A23L13/10A23L13/40A23L13/72A23L11/50
Inventor 陈晓刚
Owner 遵义市播州区火石食品厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap