Manufacturing process of pork bacon

A production process and pork technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of lack of bacon and single nutritional components of bacon, and achieve the effect of improving taste, good promotion effect, and improving health effect.

Pending Publication Date: 2019-12-17
XUZHOU LIANGHAN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing bacon has a single nutritional component, and there is no bacon with health-preserving function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A manufacturing process of pork bacon, specifically comprising the following steps:

[0016] 1) Select the following raw materials according to weight: 90 parts of pork belly ribs, 35 parts of ice water, 3.3 parts of edible salt, 2.4 parts of lemon juice, 2.5 parts of white sugar, 0.2 parts of monosodium glutamate, 0.5 parts of licorice powder, and 0.2 parts of gardenia powder ;

[0017] 2) Making marinade water: Add the weighed edible salt, lemon juice, white granulated sugar, monosodium glutamate, licorice powder, and gardenia powder into ice water, mix and dissolve, and stir evenly to obtain marinade water;

[0018] 3) Tumbling process: Put the pork belly ribs in the marinade water, in a cold storage at 5°C, vacuum tumble for 3 hours, run for 20 minutes, stop for 10 minutes, the speed of the tumbler is 8 rpm, and the tumble is over After marinating for 24 hours;

[0019] 4) Mold-entry process: cut and shape the rolled and kneaded pork according to the shape of the ...

Embodiment 2

[0024] A manufacturing process of pork bacon, specifically comprising the following steps:

[0025] 1) Select the following raw materials according to weight: 100 parts of pork belly ribs, 30 parts of ice water, 3.3 parts of edible salt, 3.0 parts of lemon juice, 2.3 parts of white sugar, 0.4 parts of monosodium glutamate, 0.3 parts of licorice powder, and 0.3 parts of gardenia powder ;

[0026] 2) Making marinade water: Add the weighed edible salt, lemon juice, white granulated sugar, monosodium glutamate, licorice powder, and gardenia powder into ice water, mix and dissolve, and stir evenly to obtain marinade water;

[0027] 3) Tumbling process: Put the pork belly ribs in the marinade water, in a cold storage at 8°C, vacuum tumbling for 4 hours, run for 20 minutes, stop for 10 minutes, the speed of the tumbling machine is 8 rpm, and the tumbling is over After marinating for 36 hours;

[0028] 4) Mold-entry process: cut and shape the rolled and kneaded pork according to the...

Embodiment 3

[0033] A manufacturing process of pork bacon, specifically comprising the following steps:

[0034] 1) Select the following raw materials according to weight: 95 parts of pork belly ribs, 33 parts of ice water, 3.5 parts of edible salt, 2.6 parts of lemon juice, 2.4 parts of white sugar, 0.3 parts of monosodium glutamate, 0.4 parts of licorice powder, and 0.2 parts of gardenia powder ;

[0035] 2) Making marinade water: Add the weighed edible salt, lemon juice, white granulated sugar, monosodium glutamate, licorice powder, and gardenia powder into ice water, mix and dissolve, and stir evenly to obtain marinade water;

[0036] 3) Tumbling process: Put the pork belly ribs in the marinade water, in a 6°C cold storage, vacuum tumble for 3 hours, run for 20 minutes, stop for 10 minutes, the speed of the tumbler is 8 rpm, and the tumble is over After marinating for 30 hours;

[0037] 4) Mold-entry process: cut and shape the rolled and kneaded pork according to the shape of the mou...

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PUM

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Abstract

The invention discloses a manufacturing process of pork bacon. The manufacturing process of the pork bacon specifically comprises the following steps that (1) the following raw materials are selectedin parts by weight: 90-100 parts of pork belly side meat, 30-35 parts of ice water, 3.3-3.5 parts of edible salt, 2.4-3.0 parts of lemon juice, 2.3-2.5 parts of white granulated sugar, 0.2-0.4 part ofmonosodium glutamate, 0.3-0.5 part of licorice powder and 0.2-0.3 part of gardenia powder; (2) pickling water is prepared, specifically, the weighed edible salt, lemon juice, white granulated sugar,monosodium glutamate, licorice powder and gardenia powder are added into the ice water, and then mixed to be dissolved and stirred evenly to obtain the pickling water; (3) a rolling and kneading process is carried out, specifically, the pork belly side meat is placed in the pickling water, the pork belly side meat is subjected to vacuum rolling and kneading for 3-4 hours in a cold storage at 5-8 DEG C, after 20 minutes of operation, the operation is stopped for 10 minutes, the rotating speed of a rolling and kneading machine is 8 R / M, and the pork belly side meat is pickled for 24-36 hours after the rolling and kneading are completed; (4) a mold filling process is carried out; and (6) drying and smoking are carried out. The manufacturing process of the pork bacon has the advantages that the manufacturing process is simple, the promotion effect is good, the health preserving effect of the pork bacon can be improved, and the lemon juice can improve the taste.

Description

technical field [0001] The invention relates to the field of bacon production, in particular to a production process of pork bacon. Background technique [0002] Bacon is smoked pork breast or other parts of pork. Bacon was initially a high-grade low-temperature meat product favored by consumers in European and American countries. With the rapid development of my country's economy, people's consumption capacity has increased, and consumption concepts have also changed. As high-grade low-temperature meat products, bacon has gradually entered the table of consumers. But existing bacon has a single nutritional component, and there is no bacon with health-preserving function. Contents of the invention [0003] The object of the present invention is to provide a process for making pork bacon to solve the problems raised in the above-mentioned background technology. [0004] In order to solve the above-mentioned technical problems, the technical solution provided by the invent...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23L13/10A23L13/428A23L13/72A23L33/00A23V2002/00A23V2200/308A23V2200/314A23V2200/30
Inventor 庄小连郑维善陈忠杨善程
Owner XUZHOU LIANGHAN AGRI DEV CO LTD
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