Preserved pork and preparation method thereof

Abstract

The invention discloses preserved pork. The preserved pork is prepared from the following raw materials in parts by weight: 100-200 parts of streaky pork, 5-10 parts of table salt, 3-5 parts of whitespirit, 0.5-1 part of Chinese prickly ash, 0.5-1 part of star aniseed, 0.5-1 part of cloves and 0.5-1 part of sweet wine. A method disclosed by the invention is safe and efficient and ensures the traditional natural color of preserved pork, the preserved pork has a charred yellow color, transparency, brightness, uniformity in exterior and interior, diffuse fragrance, mellow and lingering taste andfine and tender meat, the preserved pork is fat but not greasy, and the meat product has a strong preserved meat flavor; the branches and trunks of tea trees are used for performing smoking with firein a smoking and drying process, thereby increasing the natural tea aroma of the preserved pork; and a preparation process of the preserved pork is simple and the preserved pork has good mouthfeel and long preservation time.

Description

technical field [0001] The invention relates to bacon and a preparation method thereof, belonging to the technical field of agricultural specialty products processing. Background technique [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guizhou. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". The smoked bacon is the same 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. To cold, digestion and other functions. Traditional bacon is generally marinated and smoked. When marinated, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. The traditional smoked meat is hung directly in the room, and then the fire is set under the meat Smoked and baked, this method is inefficient and has fire hazards, so it is not suitable for large-scale production; now there...

AI Technical Summary

Problems solved by technology

Traditional bacon is generally marinated and smoked. When marinating, rub it with spices to taste, then let it stand for a while, and then smoke it. The traditional smoked meat is directly hung in the room, and then the fire is set under the meat. Smoked and baked, this method is inefficient and has fire hazards, so it is not suitable for large-scale production; now there are special bacon roasting machines and equipment, which use sesame oil to fumigate and electric heating. Although the bacon made in this way looks beautiful, the smoked smell is difficult to enter the meat The taste is moderate, but not tasty, and the taste is blunt and monotonous, losing the traditional flavor characteristics