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Preparation method of smoked bacon

A production method and technology of smoked bacon, applied in the field of food processing, can solve the problems of uneven quality of finished products, lack of good control of curing temperature and time, etc., to ensure quality, tender and juicy meat, and reduce residues Effect

Inactive Publication Date: 2019-02-15
天全县野林养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the smoked bacon in the prior art is all made according to experience, and the temperature and time of curing and smoking are not well controlled, so the quality of the finished products obtained is uneven.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for making smoked bacon, which comprises the following steps:

[0024] (1) Cut pork belly into strips 20-30cm long and 1-2kg in weight, wash them with clean water, soak them in white wine for 5 minutes, take them out and drain them for later use;

[0025] (2) Powder star anise, three Nye, cinnamon, cumin, cloves, nutmeg, grass fruit, angelica dahurica, ginger, bay leaf into powder and mix with salt, spread evenly on the pork strips processed in step (1), and use Massage by hand for 3 to 4 minutes, put it into the marinating vat and stack it neatly, stack 3 layers of meat strips in each marinating vat, wrap the mouth of the marinating vat with plastic wrap, seal and refrigerate for 4 days, the refrigeration temperature is -1°C, marinate When cooking, turn the bottom meat strips to the upper layer every other day; among them, every 100kg of pork is served with 0.4kg of star anise, 0.3kg of three Nye, 0.2kg of cinnamon, 0.2kg of fennel, 0.1kg of clove, 0.05kg of n...

Embodiment 2

[0029] A method for making smoked bacon, which comprises the following steps:

[0030] (1) Cut the pork belly into strips 20-30cm long and 1-2kg in weight, wash them with clean water, soak them in white wine for 10 minutes, take them out and drain them for later use;

[0031] (2) Powder star anise, three Nye, cinnamon, cumin, cloves, nutmeg, grass fruit, angelica dahurica, ginger, bay leaf into powder and mix with salt, spread evenly on the pork strips processed in step (1), and use Massage by hand for 3 to 4 minutes, put them into the marinating vat and stack them neatly, stack 4 layers of meat strips in each marinating vat, wrap the mouth of the marinating vat with plastic wrap, seal and refrigerate for 7 days. The refrigeration temperature is 3°C. Every 2 days, turn the bottom meat strips to the upper layer; among them, every 100kg of pork is served with 0.4kg of star anise, 0.3kg of three Nye, 0.2kg of cinnamon, 0.2kg of cumin, 0.1kg of clove, 0.05kg of nutmeg, and 0.05kg ...

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PUM

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Abstract

The invention discloses a preparation method of smoked bacon. The method comprises the following steps: (1) cutting streaky pork into strips, and putting the strips into Chinese liquor for soaking; (2) powdering and mixing star anise, galanga resurrectionlily rhizomes, cassia bark, fennel, clove, nutmeg, tsaoko amomum fruits, dahurian angelica roots, lesser galangal rhizomes and myrcia with salt,uniformly smearing the obtained mixture on the pork strips, placing the strips in a pickling jar, sealing the jar, and conducting refrigeration pickling for 4-7 days; (3) hanging the refrigerated porkin a ventilation chamber for air drying; and (4) hanging the air-dried meat in a smoking room, and conducting smoking treatment for 8-12 hours. The ground of the smoking room is provided with activecarbon bags and shaddock peels; the smoke of a smoking stove is obtained by incomplete combustion of firewood materials; and the firewood materials comprise dried orange peels, tea tree stems, grain husks, pine bark and sawdust. The ten-flavor smoked bacon product prepared by the method is safe and healthy, low in carcinogen content, golden and rosy in color, tender and juicy in meat quality, fresh, fragrant and tasty, and strong in aroma.

Description

technical field [0001] The invention relates to a method for making smoked bacon, which belongs to the technical field of food processing. Background technique [0002] Smoked bacon refers to the processed meat that is cured and then smoked and baked. It is mainly popular in Sichuan, Hunan and Guangdong. The smoked bacon is the same on the outside and inside. Transparent and shiny, bright in color, rosy in yellow, mellow in taste, fat but not greasy, not only has a unique flavor, but also has the functions of appetizing, removing cold, and digesting food, and is deeply loved by the public. Smoked bacon is not only unique in flavor and rich in nutrition, but also has strong anti-corrosion ability and can prolong the storage time. [0003] However, in order to prolong the shelf life of bacon, a large amount of salt and sugar are used in the production, and a certain amount of preservatives are added, so that the bacon products have high salt content or high residual preservat...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20A23B4/044
CPCA23B4/044A23L5/20A23L13/10A23L13/428A23L13/76
Inventor 高树宾
Owner 天全县野林养殖农民专业合作社
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