Preparation method of traditional cured meat

Abstract

The invention relates to a preparation method of traditional cured meat. The preparation method of traditional cured meat comprises the following steps: (1) respectively weighing the following ingredients in the following weight: 50 kilograms of choice pork, 1.3 kilograms of edible salt, 0.75 kilogram of baijiu, 0.6 kilogram of Chinese prickly ash, 0.3 kilogram of star anise, 0.2 kilogram of fivespices, and 0.6 kilogram of white sugar; (2) carrying out pretreatment; (3) carrying out pickling with auxiliary materials; (4) carrying out washing; (5) carrying out air-drying; (6) carrying out baking; (8) carrying out cooling, and removing smoke; and (9) carrying out trimming and packaging. The preparation method of traditional cured meat has the following beneficial effects: the preparation method is capable of removing blood and residual salt solution in the meat chunks by performing soaking so that absorption of the blood by the pork can be prevented during the baking process; and thus,quality of cured meat can be ensured.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of traditional bacon. Background technique [0002] Bacon is a kind of cured meat in China, but in the traditional industrialized large-scale meat chain companies, the bacon often has various problems such as excessive smoky taste, excessive moisture content, short storage time, dull surface color, and lack of appetite. kind of problem. In addition, during the process of preparing bacon, the blood water and residual salt water in the meat pieces were not soaked out, resulting in the blood water being absorbed into the meat during the baking process, and the quality of the final bacon could not be guaranteed. Contents of the invention [0003] In summary, in order to overcome the deficiencies of the prior art, the technical problem to be solved by the present invention is to provide a method for preparing traditional bacon. [0004] The technical scheme of t...

AI Technical Summary

Problems solved by technology

[0002] Bacon is a kind of cured meat in China, but in the traditional industrialized large-scale meat chain companies, the bacon often has various problems such as excessive smoky taste, excessive moisture content, short storage time, dull surface color, and lack of appetite. kind of problem

In addition, during the process of preparing bacon, the blood and residual salt water in the meat were not soaked out, resulting in the absorption of blood into the meat during the baking process, and the quality of the final bacon could not be guaranteed