Cured meat

Abstract

The invention discloses cured meat. The cured meat is comprised of the following components in parts by weight: 80 to 100 parts of pork, 3 to 5 parts of table salt, 2 to 4 parts of Chinese liquor, 0.5to 1 part of Chinese prickly ash, 0.5 to 1 part of star anise, 0.5 to 1 part of honeysuckles and 0.5 to 1 part of pseudo-ginseng powder. A method provided by the invention is safe and efficient, andensures that the cured meat has a traditional natural color, is brown in luster, is transparent and shining, is the same outside and inside, diffuses an aroma, has a lasting and mellow flavor and fineand tender meat quality, and is fat but not greasy. The meat product has a strong cured meat flavor. Roast smoking is carried out by burning tea tree branches so as to strengthening the natural tea aroma of the cured meat. The cured meat is simple in preparation process, good in mouth feel and long in preservation time.

Description

technical field [0001] The invention relates to bacon, which belongs 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 are special bacon roasting m...

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