Bacon fumigation method

Abstract

The invention discloses a bacon fumigation method. The bacon fumigation method includes the following steps that raw materials are prepared, processed to obtain clean sliced pork; roughly marinated pork is prepared; seasoning matter is prepared, and air-dried pork is obtained after seasoning and air-drying; washed pork is prepared; cleaned pork is smoked and roasted, firstly, the pork is successively and orderly hung above a smoke kiln, then roasting fire is ignited with rosewood and applewood as fuel, then residual waste of traditional Chinese medicine wood is used for covering the surface ofcharcoal fire for burning, the smoked and roasted time is greater than or equal to 10 days, until the moisture in the pork is smoked to be dry, pigskin on the outer surface of the pork is smoked to be yellow, and smoked bacon is obtained; and a smoked bacon product is obtained after ventilation cooling. According to the bacon fumigation method, waste residue of the traditional Chinese medicine wood is used as the fuel, thus finished bacon has unique aroma of wood, the mouth feeling is delicate, the taste is fresh, rich and mellow, due to the fact that the crude salt ratio is relatively low, the saltiness is low, and the bacon is oil but not greasy.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for smoking bacon. Background technique [0002] Bacon refers to the processed products made after the meat is cured and then baked (or exposed to sunlight). The bacon has strong anti-corrosion ability, can prolong the storage time, and add a unique flavor. The main difference is that bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month, it is called "bacon". It is produced in both north and south of China. There are more cured pork in the south, and corned beef in the north. There are many types of bacon. The same species has its own characteristics due to different places of origin and processing methods. It is deeply loved by the general public. , the consumption in our country is very huge; and when the existing sma...

AI Technical Summary

Problems solved by technology

[0002] Bacon refers to the processed products made after the meat is cured and then baked (or exposed to sunlight). The bacon has strong anti-corrosion ability, can prolong the storage time, and add a unique flavor. The main difference is that bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month, it is called "bacon". It is produced in both north and south of China. There are more cured pork in the south, and corned beef in the north. There are many types of bacon. The same species has its own characteristics due to different places of origin and processing methods. It is deeply loved by the general public. , the consumption in our country is very huge; and when the existing small processing plants are in mass production, because most people like heavy taste, they add a lot of salt and other flavors to increase the taste, long-term use will have adverse effects on the body, and During processing in small processing factories, due to the control of production costs, the combustion materials in the smoker’s room are all burned with ordinary wood, which makes the finished smoked bacon taste bad and have a smoky taste. At the same time, most of the existing bacon is hung Ventilated storage makes all the moisture inside the bacon lose, so that the cured bacon lean meat is dry and hard, the taste is not good and it is easy to clog the teeth. For this reason, we propose a bacon smoked method