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Pickling method for bacon

A technology of bacon and meat strips, which is applied in the field of bacon curing and food processing, which can solve the problems of carcinogenicity and achieve the effect of lingering fragrance on teeth and cheeks, good elasticity and comfortable taste

Pending Publication Date: 2018-11-23
李根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the smoke used to roast cured meat contains a large amount of benzopyrene, which also has a strong carcinogenic effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The salting method of cured meat of the present invention comprises the following steps: step (1) raw material preparation:

[0022] (1.1) Meat processing: Select fresh pork belly and spread it out to cool thoroughly, then divide it into strips of 20cm long, 8cm wide, and 0.7kg in weight, and cut a knife on the strips;

[0023] (1.2) Preparation of auxiliary materials: Put the peppercorns and salt into the pot together, and slowly stir-fry the peppercorns with medium and low heat until the color of the salt turns slightly yellow;

[0024] Step (2) Pickling: (2.1) Smearing and kneading: Then smear 0.5kg of wine at 50°C evenly on each 50kg meat strip, and then sprinkle the fried hot salt evenly on the skin strips and the depth of the cutter, Rub the skin-on strips vigorously with your hands for 5 minutes, rub the salt and aroma into the skin-on strips, then press on the skin-on strips with a heavy plate, press for 6 hours, turn the skin-on strips in the middle, and the sk...

Embodiment 2

[0032] The salting method of cured meat of the present invention comprises the following steps: step (1) raw material preparation:

[0033] (1.1) Meat processing: Select fresh pork belly and spread out to cool thoroughly, then cut into strips of 25cm long, 9cm wide, and 0.85kg in weight, and cut a knife on the strips;

[0034] (1.2) Preparation of auxiliary materials: Put the pepper and salt into the pot together, and slowly stir-fry the pepper with medium and low heat until the color of the salt is slightly yellow;

[0035]Step (2) Pickling: (2.1) Smearing and kneading: Then smear 0.75kg of wine at 52.5°C evenly on each 50kg meat strip, and then evenly sprinkle the fried hot salt on the skin strips and the depth of the cutter, Rub the strips of meat with skin back and forth for 7.5 minutes vigorously with your hands, rub the salt and aroma into the strips of meat with skin, then press on the strips of meat with skin with a heavy plate, press for 7 hours, turn over the strips ...

Embodiment 3

[0043] The salting method of cured meat of the present invention comprises the following steps: step (1) raw material preparation:

[0044] (1.1) Meat processing: Select fresh pork belly and spread it out to cool thoroughly, then divide it into 30cm long, 10cm wide, and 1kg strips with skin, and cut a knife on the strips;

[0045] (1.2) Preparation of auxiliary materials: Put the peppercorns and salt into the pot together, and slowly stir-fry the peppercorns with medium and low heat until the color of the salt turns slightly yellow;

[0046] Step (2) Pickling: (2.1) Smearing and kneading: Then smear 1kg of wine at 55°C evenly on every 50kg of meat strips, and then sprinkle the fried hot salt evenly on the strips of meat with skin and deep in the cutting knife. Rub the skin-on strips vigorously with your hands for 10 minutes, rub the salt and aroma into the skin-on strips, then press on the skin-on strips with a heavy plate for 8 hours, turn the skin-on strips in the middle, an...

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PUM

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Abstract

The invention discloses a pickling method for bacon. The pickling method comprises the following steps: (1) preparing raw material: (1.1) processing meat, and (1.2) preparing auxiliary materials; (2)pickling: (2.1) smearing and rubbing, (2.2) smearing pickling materials, and (2.3) standing, and electrode induction; (3) drying; (4) removing from a shelf for storage to obtain a bacon finished product. The bacon prepared with the pickling method has the advantages of unique scent, tender meat and small damage on human body health, in addition, little nitrite is left in the meat, benzopyrene content is low, and practical eating requirements are met.

Description

technical field [0001] The invention relates to a pickling method of cured meat, belonging to the technical field of food processing methods. Background technique [0002] Cured meat is cured with salt, also known as pickled meat, salt meat, and bacon. Cured meat is a popular food and is widely loved by people because of its unique fragrance. It has become a must-have item for entertaining guests and friends on the table and presenting gifts to relatives and friends when visiting. The traditional production process of cured meat is similar. Generally, the meat strips are marinated with spices and then baked with firewood. The process indicators and marinade recipes are different, and the taste and texture of the cured meat are also different. Homemade cured meat has the common characteristics of pickled products, that is, salty, hard, dry, and astringent in taste. As a mass-produced cured meat, in order to obtain a better taste, nitrite is generally added during the prepar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/044A23B4/06A23B4/00
CPCA23B4/00A23B4/044A23B4/06A23L13/428A23L13/72A23L13/76
Inventor 李根
Owner 李根
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