Low-salt Chinese cured-meat and making method thereof
A production method and technology of bacon, applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, food ingredients as odor improvers, etc., can solve the problems of being difficult to be found, short storage time, and perishable meat quality. To achieve the effect of ensuring nutritional needs, stable product quality, and good color
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[0043] Example 1
[0044] The preparation method of low-salt bacon in this embodiment specifically includes the following steps:
[0045] S1. Material selection and embryo beating: select qualified pig hind leg meat, remove residual pig hair, blood stains and lymph nodes, rinse with clean water and drain. Select the buttocks of the fat fat thickness of about 1cm with the skin of the hind leg as the blank, and beat it into a 3cm thick blank.
[0046] S2. Preparation of compound pickling material: weigh 2kg of salt, 1kg white wine, 1kg sugar, 0.4kg monosodium glutamate, 0.1kg D-sodium erythorbate, 1.2kg rosemary, 0.3kg spice and mix evenly according to the ratio to obtain compound pickling. material.
[0047] S3. Pickling: Take 6kg of compound marinade prepared in step S2 and rub evenly on 100kg of embryonic strips obtained in step S1, then add the embryonic strips into the tumbler, and at the same time add the remaining composite marinade to the tumbler Tumble and knead for 6 minutes...
Example Embodiment
[0049] Example 2
[0050] The preparation method of low-salt bacon in this embodiment specifically includes the following steps:
[0051] S1. Material selection and embryo beating: select qualified pig hind leg meat, remove residual pig hair, blood stains and lymph nodes, rinse with clean water and drain. Choose the buttocks of the fat fat thickness of about 2cm with the skin of the hind leg as the blank, and beat it into a 4cm thick blank.
[0052] S2. Preparation of compound pickling material: weigh 3.5 kg of salt, 2.5 kg of white wine, 3.0 kg of sugar, 0.6 kg of monosodium glutamate, 0.3 kg of sodium D-isoascorbate, 0.4 kg of rosemary, and 0.2 kg of spices, and mix them evenly according to the ratio, and then get Compound marinade.
[0053] S3. Pickling: Take 12kg of the compound marinade prepared in step S2 and rub evenly on 100kg of the embryonic strips obtained in step S1, and then add the embryonic strips into the tumbler, while adding the remaining composite marinade to the t...
Example Embodiment
[0055] Example 3
[0056] The preparation method of low-salt bacon in this embodiment specifically includes the following steps:
[0057] S1. Material selection and embryo beating: select qualified pig hind leg meat, remove residual pig hair, blood stains and lymph nodes, rinse with clean water and drain. Select the buttocks of the fat fat thickness of about 1cm with the skin of the hind leg as the blank, and beat it into a 3cm thick blank.
[0058] S2. Preparation of compound pickling material: Weigh 2kg of salt, 1kg white wine, 1kg sugar, 0.4kg monosodium glutamate, 0.1kg D-sodium erythorbate, 0.4kg rosemary, and spice 0.1kg and mix evenly according to the ratio to obtain compound pickling. material.
[0059] S3. Pickling: Take 5kg of the compound marinade prepared in step S2 and rub evenly on 100kg of the embryonic strips obtained in step S1, and then add the embryonic strips into the tumbler, while adding the remaining composite marinade to the tumbler In the medium, the rotatin...
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