Processing technology of cured preserved meat

Abstract

The invention discloses a processing technology of cured preserved meat. The processing technology comprises the following steps of step I, weighing main materials namely streaky pork; step II, weighing ingredients of salt, Chinese prickly ash, star aniseeds, ginger powder and rosemary, uniformly mixing the ingredients, and performing stir-frying until the Chinese prickly ash is changed into palebrown; step III, uniformly applying the ingredients to the streaky pork while the ingredients are hot; step IV, adding cooking wine to the streaky pork processed in the step III, uniformly applying the cooking wine, then loading the streaky pork applied with the cooking wine in a large pot or a sealing box, performing covering and performing preserving for 2-6 hours; step V, putting the preservedmeat processed in the step IV in a drying room for drying; and step VI, performing sealed package on the preserved meat obtained in the step V with an aluminium foil bag or a plastic bag, and then performing curing and sterilizing. The processing technology of the cured preserved meat can have convenience that the cured preserved meat is ready-to-eat after being opened from a bag, the fresh keeping time can be prolonged, and the mouth feel can be maintained. In addition, the processing cycle of conventional preserved meat can be shortened, the standard degree of products can be increased, andthe production continuity all the year round is guaranteed.

Description

technical field [0001] The invention relates to a process for processing cured bacon, belonging to the technical field of food processing. Background technique [0002] In the prior art, bacon products usually need to be cooked before they can be eaten after leaving the factory. However, with the increasing pace of people's life, ready-to-eat cooked food can better meet the needs of consumers. The fat of the packaged products after simply aging the bacon is easy to rot, and the fresh-keeping period of the cured bacon is short, and the taste of the cured bacon will significantly decrease after being placed for a period of time. Secondly, the existing industrialized processing process of bacon products has a long cycle, not only high cost and low efficiency, but also limited by the randomness and conditions of the natural environment, the degree of product standardization is low, and it is difficult to ensure the continuity of production throughout the year. Contents of the ...

AI Technical Summary

Problems solved by technology

The fat is easy to spoil the packaged products after simply curing the bacon, the freshness period of the cured bacon is short, and the taste of the cured bacon will decrease significantly after being placed for a period of time

Secondly, the existing industrialized processing process of bacon products has a long cycle, which is not only high in cost and low in efficiency, but also limited by the randomness and conditions of the natural environment, the degree of product standardization is low, and it is difficult to ensure the continuity of production throughout the year