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Smoking method of preserved meat

A bacon and pork technology, applied in the direction of food science, can solve the problems of poor taste and aroma, easy to stick teeth, too tight meat, etc., and achieve the effect of unique flavor, not easy to stick teeth, and sweet taste.

Inactive Publication Date: 2018-05-01
成都市新津活活饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the bacon on the market generally has problems such as too tight meat, easy to clog the teeth when eating, and poor taste and fragrance. Therefore, it is necessary to improve the smoking process of bacon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weigh 3kg of fresh pork, the thickness of the pork is 8cm, spread 150g of salt evenly on the surface of the pork, pat the surface of the pork 130 times, hang and air-dry at 6°C for 36 hours; then hang the air-dried pork 100cm above the roasting material smoked for 1.5 hours, and then smoked for 14 hours until the moisture content of the bacon is between 8% and 14%. Among them, citrus peels, grapefruit peels, tea dregs, bagasse, longan shells, mint leaves and cypress branches are used as ingredients for smoking and roasting. The weight ratio is 12:13:2:12:6:2.5:85.

[0038] The smoked bacon is soft and soft, and it tastes sweet after being cooked, fresh and not greasy.

Embodiment 2

[0040] Weigh 4kg of fresh pork, the thickness of the pork is 5cm, spread 170g of salt evenly on the surface of the pork, pat the surface of the pork 150 times, hang and air-dry at 8°C for 48 hours; then hang the air-dried pork 120cm above the smoked and roasted material smoked for 2 hours, and then smoked for 12 hours, until the moisture content of the bacon is between 8 and 14%. Among them, the smoked and baked materials are citrus peels, grapefruit peels, tea dregs, bagasse, longan shells, mint leaves and cypress branches. than 15:15:3:15:8:4:90.

[0041] The smoked bacon is soft and soft, and it tastes sweet after being cooked, fresh and not greasy.

Embodiment 3

[0043] Weigh 2kg of fresh pork, the thickness of the pork is 10cm, spread 140g of salt evenly on the surface of the pork, pat the surface of the pork 100 times, hang and air-dry at 5°C for 24 hours; then hang the air-dried pork 70cm above the smoking and roasting material place, smoked with an open fire for 1 hour, and then smoked for 16 hours, until the moisture content of the bacon is between 8 and 14%. Among them, the smoked materials are citrus peels, grapefruit peels, tea dregs, bagasse, longan shells, mint leaves and cypress branches. The ratio is 10:10:1:10:4:1:80.

[0044] The smoked bacon is soft and soft, and it tastes sweet after being cooked, fresh and not greasy.

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PUM

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Abstract

The present invention relates to a smoking method of preserved meat and belongs to the field of food processing. A technical problem to be solved by is to provide a smoking method of preserved meat. The specific method is as follows: a, fresh pork is weighed, edible salt is evenly applied on surface of the pork, the surface of the pork is beaten, and the beaten pork is hung and air-dried at 5-8 DEG C for 24-48 h; b, the air-dried pork is hung above smoking materials and smoked with open fire for 1-2 h, and then smoked pork is smoked with smoke for 12-16 h until the preserved meat moisture is 8-14%; and wherein the smoking materials consist of citrus peels, grapefruit peels, tea residues, bagasse, longan shells, mint leaves and cypress twigs at a weight ratio of (10-15):(10-15):(1-3):(10-15):(4-8):(1-4):(80-90). The prepared preserved meat by using the method of the preserved meat is relatively soft in meat quality and not easy to get food stuck between teeth. Besides, the prepared preserved meat is unique in flavor, sweet in taste, and fresh and not greasy by using the specific smoking materials to conduct the smoking.

Description

technical field [0001] The invention relates to a method for smoking bacon, belonging to the field of food processing. Background technique [0002] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. As one of the important animal foods on the table, pork has softer fibers, less connective tissue, and more intermuscular fat in muscle tissue. Therefore, the meat tastes particularly delicious after cooking. [0003] Bacon made from pork is a special product in Sichuan, Shaanxi, Hunan, Hubei and other region...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40
CPCA23L13/72A23L13/42
Inventor 周钰桐周钰恒
Owner 成都市新津活活饭店
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