Processing technology of farmer preserved meat

A processing technology and bacon technology, applied in the field of farm bacon processing technology, can solve the problems of carcinogens, smoke entering pork, bacon quality and safety impact, etc., to achieve the effect of improving quality and taste, and improving safety

Inactive Publication Date: 2019-10-22
刘化龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional roasting method generally uses sealed roasting, and the sealing port is not opened during the whole roasting process, so that the smoke during roasting ca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1

[0013] A processing technology of farm bacon, including the following steps:

[0014] (1) Put the pork into the vat and marinate for 7 days, and turn the vat once every 2 days;

[0015] (2) Then take the pork out and air it for 6 days;

[0016] (3) Roast the dried pork and bake it for 6 hours on the first day; on the second day, open one-fifth of the sealed port and bake for 2 hours, then open the sealed port for two-fifths and bake it Bake for 4 hours; on the third day, half open the seal and bake for 6 hours, and on the fourth day, open the seal and bake.

[0017] Furthermore, the temperature at which the pork is roasted is 48°C.

Example Embodiment

[0018] Example 2

[0019] A processing technology of farm bacon, including the following steps:

[0020] (1) Put the pork into the vat and marinate for 9 days, and turn the vat once every 3 days;

[0021] (2) Then take the pork out and air it for 8 days;

[0022] (3) Roast the dried pork, air-sealed and roasted for 8 hours on the first day; on the second day, open one-fifth of the sealed port and bake for 2 hours, then open the sealed port for two-fifths and bake Bake for 4 hours; on the third day, open the sealing port halfway and bake for 8 hours; on the fourth day, open the sealing port and bake.

[0023] Furthermore, the temperature at which the pork is roasted is 53°C.

Example Embodiment

[0024] Example 3

[0025] A processing technology of farm bacon, including the following steps:

[0026] (1) Put the pork into the vat and marinate for 8 days, and turn the vat once every 2 days;

[0027] (2) The pork is then taken out to dry for 7 days;

[0028] (3) Roast the dried pork and bake it for 7 hours on the first day; on the second day, open one-fifth of the sealed port and bake for 2 hours, then open the sealed port for two-fifths and bake Bake for 4 hours; on the third day, half open the seal and bake for 7 hours, and on the fourth day, open the seal and bake.

[0029] Furthermore, the temperature at which the pork is roasted is 51°C.

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PUM

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Abstract

The invention discloses a processing technology of farmer preserved meat, wherein the processing technology includes the following steps: (1) putting pork into a jar, pickling for 7-9 days, and stirring the jar once in 2-3 days; (2) taking out the pork, and sun-curing for 6-8 days; and (3) baking the sun-cured pork, and carrying out sealed baking for 6-8 hours on the first day; opening one fifth of a sealing port on the second day and then baking for 2 hours, then opening two fifths of the sealing port and baking for 4 hours; and on the third day, opening half of the sealing port and baking for 6-8 hours, and on the fourth day, opening the whole sealing port and baking. The sealing port is opened slowly when baking, so as to avoid smoke staying in the jar for a long time and being absorbedby the pork, so that carcinogen can be discharged in time, the safety of the preserved meat is improved, and the quality and taste of the preserved meat are also improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of farm bacon. Background technique [0002] The production of cured bacon generally goes through the process of material selection→trimming→ingredients→marinating→drying→baking→packaging. Among them, the pickling and baking links will directly affect the quality of cured bacon. The traditional roasting method generally uses sealed roasting, and the sealing port is not opened during the whole roasting process, so that the smoke during roasting cannot be discharged in time, causing the smoke to enter the pork, and the smoke contains a large amount of carcinogens, which makes The quality and safety of bacon has been affected. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing technique for farmhouse bacon. The farmhouse bacon produced by the method has good quality...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L5/10
CPCA23L5/15A23L13/10A23L13/70
Inventor 刘化龙
Owner 刘化龙
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