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Processing technology of cured preserved meats

A processing technology and bacon technology, applied in the field of cured bacon processing technology, can solve the problems of difficulty in ensuring the continuity of production throughout the year, low degree of product standardization, and short preservation period of cured bacon, so as to shorten the time of air-drying and fermentation, shorten the production time, Delays the effect of fat putrefaction

Inactive Publication Date: 2019-06-18
郭家玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0023] Step 1. Weigh the main ingredients: pork belly 1-3 kg;

[0024] Step 2. Weigh the ingredients: 20-50 g salt, 5-20 g pepper, 5-20 g star anise, 2-10 g ginger powder, 5-20 g rosemary, mix the ingredients evenly and put them in the pot, Stir-fry continuously over low heat until the pepper turns brown, then put the ingredients out and set aside;

[0025] Step 3. Spread the ingredients processed in step 2 evenly on the pork belly weighed in step 1 while it is hot, and repeat it several times, especially the skin part, so that the meat can fully absorb the ingredients;

[0026] Step 4. Add 5-15 ml of cooking wine to the pork belly processed in step 3, and spread evenly, then put the pork belly into a large pot or a sealed box, cover and marinate for 2-6 hours;

[0027] Step 5. Put the bacon marinated in step 4 into a drying room. The dry bulb temperature in the drying room is 30-60°C, the wet bulb temperature is 20-40°C, and dry for 10-48 hours;

[0028] Step 6, use aluminu...

specific Embodiment 2

[0031] Steps one to five are the same as the specific embodiment one;

[0032] Step 6. Use an aluminum foil bag or a plastic bag to seal and pack the bacon processed in step 5, and then steam or cook the bacon to mature;

[0033] Or steam or boil the bacon processed in step 5 to mature the bacon, and then use aluminum foil bags or plastic bags to seal the cured bacon;

[0034] Step 7, sterilizing the packaged bacon processed in step 6 by irradiation.

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Abstract

The invention discloses a processing technology of cured preserved meats. The processing technology includes the following steps that firstly, a main ingredient of streaky pork is weighed and taken; secondly, ingredients of salt, pepper, anise, ginger powder and rosemary are weighed and taken, and the ingredients are mixed well and then stir-fried until the pepper is brownish yellow; thirdly, thehot ingredients are evenly smeared on the streaky pork; fourthly, cooking wine is added to the streaky pork processed in the step 3 and smeared evenly, and then the streaky pork is put into a large bowl or a sealed box for sealed curing for 2-6 hours; fifthly, the preserved meats processed in the step 4 are put into a drying room for drying; and sixthly, aluminum foil bags or plastic bags are usedfor sealed packaging of the preserved meats processed in the step 5, and then the preserved meats are cured and sterilized. According to the processing technology of cured preserved meats, the ready-to-be-served convenience can be achieved, the shelf life can be prolonged, and the taste can be retained; and in addition, the existing preserved meat processing cycle can be shortened, and the standardization degree of products can be increased, so that the continuity of production throughout the year is ensured.

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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23B4/20
Inventor 郭家玉
Owner 郭家玉
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