Method for pickling preserved pork and auxiliary pickling materials used in method

A technology of cured pork and cured pork, which is applied to a method of cured pork and the field of pickled ingredients used, which can solve the problems of unsuitable industrial production, long production cycle, short shelf life, etc., and achieve short production cycle and bright color , the effect of extending the shelf life

Inactive Publication Date: 2018-04-13
成都春源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the present invention provides a method for marinating pork and the ingredients used for marinating, which solves the problems of long time, long production cycle, inability to industrialized production and short shelf life of the existing marinating method

Method used

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Embodiment Construction

[0017] The present invention will be further described below.

[0018] A marinated ingredient formula of cured pork according to the present invention, said formula is made of the following raw materials in parts by weight:

[0019] 1-3 parts of white sugar, 1-3 parts of monosodium glutamate, 1-2 parts of white wine, 0.4-0.8 parts of pepper powder, 0.3-0.5 parts of fennel powder, 0.3-0.6 parts of five-spice powder, 2-3 parts of light soy sauce, 1 part of dark soy sauce -1.5 parts, 1-3 parts of salt.

[0020] When 1.5-2 parts of dark soy sauce, 0 parts of light soy sauce, and 1-3 parts of salt, the red sauce of bacon is darker, the soy sauce is strong, and too salty; When -3 parts, the bacon is white and slightly salty; when light soy sauce is 2-3 parts, dark soy sauce is 1-1.5 parts, and salt is 1-3 parts, the sauce is red and oily, and the saltiness is moderate.

[0021] The method for marinating cured pork, raw material is made by mass parts, comprises the following steps:...

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Abstract

The invention discloses a method for pickling preserved pork and auxiliary pickling materials used in the method. According to the method, partial edible salt and sodium D-isoascorbate are injected into meat tissues by adopting an injection method, thereby effectively maintaining the anti-oxidation effect of the sodium D-isoascorbate and effectively prolonging the duration of the anti-oxidation effect. White granulated sugar is added to smoking fuel, so the smoking time is effectively reduced, the total production time of a product is only 10 days to the most and the production cycle is short.The product adopts vacuum packages and is stored at a condition of 0-4 DEG C, thereby prolonging the shelf life, avoiding cross contamination of products, insulating air and preventing oxidation andrancidity of oil and fat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for curing cured pork and the ingredients used for curing the same. Background technique [0002] As an important part and typical representative of traditional cured products in my country, cured pork has a long history in my country due to its beautiful color, unique fragrance and long storage time, and the consumer market is very broad. In order to achieve the purpose of long-term preservation, traditional cured pork has high salt content, some as high as 8%, which is a high-salt food, which is easy to cause high blood pressure, cardiovascular and cerebrovascular diseases and even cancer, which is extremely harmful to human health. And the pork is marinated and smoked for a long time, so that the moisture content of the product is low, the surface of the meat is air-dried and marinated, the taste is too salty, and the texture is hard. In addition, the traditional cured...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/20A23B4/16A23B4/06
CPCA23B4/068A23B4/16A23B4/20A23L13/428A23L13/72A23V2002/00A23V2200/02
Inventor 王兴王建国张国伟林静李桃张俊芳
Owner 成都春源食品有限公司
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