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Making method of preserved meat

A production method and bacon technology, which are applied in the preservation of meat/fish with chemicals, food science, etc., can solve the problems of inability to marinate, short preservation time, etc., and achieve long preservation time, easy preservation, and reduction of carcinogenic substances. Effect

Inactive Publication Date: 2019-05-07
李金城
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, people sometimes refer to cured bacon that has not been smoked as bacon. Traditional bacon and bacon are affected by seasons. Generally, they cannot be cured in summer. Even if they are marinated, the storage time also very short

Method used

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Embodiment Construction

[0010] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0011] A method for making bacon, comprising washing and cutting into strips, marinating and turning over a vat, washing, drying, and packing; the pickling and turning over a vat adopts special ingredients. Special ingredients include 3.5%-4.5% of salt, 2.5%-3.5% of spices, 1.5%-2.5% of sugar, 0.08‰-0.12‰ of nitrous, 0.28%-0.32% of D Sodium ascorbate, 0.045‰~0.055‰nisin and 0.08%~0.12% soy sauce; marinating temperature is below 4 degrees, marinating for 10 to 15 days, marinating temperature is below 10 degrees, marinating time is 24 Hours, 55 - 65 degrees drying for 24 hours. Turn over the vat for pickling once a day, repeat more than ten times.

[0012] Sorbic acid, benzoic acid, carmine, lead, inorganic arsenic, total mercury, cadmium are not ...

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PUM

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Abstract

The invention provides a making method of preserved meat, and relates to the technical field of a food processing method. The making method is characterized by comprising the steps of performing cleaning, performing cutting to obtain strips, performing pickling and turning over in a jar, performing cleaning, performing baking and performing packaging, wherein a specially-made ingredient is used for the step of performing pickling and turning over in a jar. According to the making method disclosed by the invention, the specially-made ingredients having antiseptic effects are used for pickling,so that the preserved meat can be pickled in summer and is long in storing time, and the effect of reducing cancerogenic substances in preserved foods can also be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a method for making bacon. Background technique [0002] Bacon is one of the delicious foods with Chinese characteristics. Bacon is not only unique in flavor but also rich in nutrition. Bacon refers to processed products that are cured and then smoked and baked (or exposed to sunlight). Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. In the prior art, people sometimes refer to cured bacon that has not been smoked as bacon. Traditional bacon and bacon are affected by seasons. Generally, they cannot be cured in summer. Even if they are marinated, the storage time Also very short. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making bacon with good taste, little influence of seasons and long storage time. [0004] The technical problem to be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/24A23B4/20A23L5/41
Inventor 李金城
Owner 李金城
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