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Preparation method of cured meat

A production method and technology of bacon, which is applied in the field of meat processing, can solve the problems of cumbersome process, large manpower consumption, and low output, and achieve the effect of driving economic benefits, uniform taste, and simple steps

Inactive Publication Date: 2018-06-12
贵州王苗丫民族风味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, it will lead to the problem of uneven distribution of the taste of the cured meat. On the other hand, the incomplete combustion of the wood chips used will produce strong carcinogens of benzopyrene, which is not conducive to the health of the eaters.
Simultaneously traditional bacon production method process is loaded down with trivial details, consumes a lot of manpower, and yield is lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for making bacon, the steps comprising the following steps: (1) cutting the meat into pieces, removing the bones, and cutting the meat pieces into 30 cm long, 10 cm wide, and 4 cm thick meat pieces; (2) marinating, spreading the meat pieces with salt and sugar , white wine, cooking wine, fennel, Chinese prickly ash, chili, marinate at 5°C for 2 days, prick the meat with a long needle 1-2 times in the middle; (3) dry the marinated meat Hang it up to dry; (4) smoke and roast, smoke and roast the meat with a mixture of sawdust, tea seed shells, and grapefruit peels, and smoke and roast for 7 days; (5) dry, place the smoked and roasted meat on Drying treatment in the drying box; (6) Shaping and packaging, shaping the dried meat pieces, and then vacuum packaging.

[0012] The meat in the step (1) is selected from back meat.

[0013] In the step (5), the drying temperature is 50° C. and the drying time is 1.5 days.

Embodiment 2

[0015] A method for making bacon, the steps comprising the following steps: (1) cutting the meat into pieces, removing the bones, and cutting the meat into pieces with a length of 25 cm, a width of 9 cm, and a thickness of 3 cm; (2) marinating, spreading the meat with salt and sugar , white wine, cooking wine, fennel, Chinese prickly ash, pepper, marinate at 3°C ​​for 1 day, prick the meat with a long needle once in the middle; (3) hang the marinated meat in the sun Drying; (4) Smoked and roasted, smoked and roasted the meat with a mixture of sawdust, tea seed shells, and pomelo peels for 6 days; (5) Dryed, placed the smoked and roasted meat in a dry place (6) Shaping and packaging, the dried meat is shaped and then vacuum-packed.

[0016] The meat in the step (1) is selected from leg meat.

[0017] In the step (5), the drying temperature is 45° C. and the drying time is 1 day.

Embodiment 3

[0019] A method for making bacon, the steps comprising the following steps: (1) cutting the meat into pieces, removing the bones, and cutting the meat into pieces with a length of 35 cm, a width of 11 cm, and a thickness of 5 cm; (2) marinating, spreading the meat with salt and sugar , white wine, cooking wine, fennel, Chinese prickly ash, chili, marinate at 7°C for 3 days, prick the meat twice with a long needle in the middle; (3) hang the marinated meat in the sun Drying in the sun; (4) Smoked and roasted, smoked and roasted the meat with a mixture of sawdust, tea seed shells, and grapefruit peels for 9 days; (5) Dryed, placed the smoked and roasted meat in a dry place (6) Shaping and packaging, the dried meat is shaped and then vacuum-packed.

[0020] The meat in the step (1) is selected from back meat.

[0021] In the step (5), the drying temperature is 55° C. and the drying time is 2 days.

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PUM

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Abstract

The invention discloses a preparation method of cured meat. The preparation method of the cured meat comprises the following steps: (1) cutting meat into chunks , namely removing bones from meat, andcarrying out cutting so as to obtain meat chunks which are 25-35 centimeters in length, 9-11 centimeters in width and 3-5 centimeters in thickness; (2) carrying out pickling, namely applying edible salt, white sugar, baijiu, cooking wine, fennel, Chinese prickly ash and chili pepper onto the meat chunks, and carrying out pickling at 3-7 DEG C for 1-3 days, wherein the meat chunks are pricked by using a long needle for 1-2 times during the pickling process; (3) carrying out air-drying, namely hanging the pickled meat chunks so as to carry out air-drying; (4) carrying out smoking, namely smokingthe air-dried meat chunks for 6-9 days by using a mixed material of sawdust, tea seed shell and pomelo peel; (5) carrying out drying, namely drying the smoked meat chunks in a drying box; and (6) carrying out shaping and packaging, namely shaping the dried meat chunks, and carrying out vacuum packaging. Cured meat prepared according to the preparation method of cured meat provided by the invention is uniform in taste, and has effectively reduced benzopyrene content; moreover, the preparation method is also suitable for large-scale industrial production so as to promote economic benefits.

Description

technical field [0001] The invention relates to the field of meat processing, in particular to a method for making bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then baked or exposed to sunlight. It is a type of cured meat in China and is mainly popular in Sichuan, Hunan, and Guangdong. Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. The smoked bacon is consistent on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in color. It tastes mellow, fat but not greasy, thin and not stuffy. , to cold, digestion and other functions. [0003] The traditional bacon is to directly marinate the meat and then smoke it with wood chips. On the one hand, it will cause the problem of uneven taste distribution of the cured meat pieces. On the other hand, the incomplete combustion of the wood chips used will produce strong carc...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
Inventor 王华
Owner 贵州王苗丫民族风味食品有限公司
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