Flavored preserved meat and preparation method thereof
A production method and technology of bacon, applied in food drying, food science, etc., can solve the problems of consumer identity health impact, unfavorable modernization, automatic and industrialized processing methods, environmental pollution, etc., to achieve good smoked flavor and prolong storage Time, uniform color effect
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Embodiment 1
[0035] The preparation method of flavor bacon comprises the following steps:
[0036] S1. Pork cut into pieces: Remove the leftovers from the pork, clean it, hang it and drain it, and cut it into strips with a length of 15cm and a width of 6cm;
[0037] S2. Pickling: After mixing the marinating material and the strip-shaped pork evenly, marinate it for 72 hours at 6°C to obtain marinated meat; the mass ratio of the marinating material to pork is 100:7, and the above-mentioned marinating The material is composed of the following raw materials in parts by weight: 3 parts of table salt, 2 parts of ginger, 2 parts of Chinese prickly ash, and 1 part of smoked liquid, the above smoked liquid is longan wood smoked liquid, and its preparation method is as follows:
[0038] (1) get longan wood and dry, pulverize, cross 50 mesh sieves, get longan wood powder;
[0039] (2) Mix the longan wood powder with a 2% tartaric acid aqueous solution with a mass concentration of 1:20 and soak for ...
Embodiment 2
[0051] The preparation method of flavor bacon comprises the following steps:
[0052] S1. Pork cut into pieces: Remove the leftovers from the pork, clean it, hang it and drain it, and cut it into strips with a length of 15cm and a width of 6cm;
[0053] S2. Pickling: After mixing the marinating material and the strip-shaped pork evenly, marinate it for 72 hours at 6°C to obtain marinated meat; the mass ratio of the marinating material to pork is 100:7, and the above-mentioned marinating The material is composed of the following raw materials in parts by weight: 3 parts of table salt, 2 parts of ginger, 2 parts of Chinese prickly ash, and 1 part of smoked liquid, the above smoked liquid is longan wood smoked liquid, and its preparation method is as follows:
[0054] (1) get longan wood and dry, pulverize, cross 50 mesh sieves, get longan wood powder;
[0055] (2) Mix the longan wood powder with a 2% tartaric acid aqueous solution with a mass concentration of 1:20 and soak for ...
Embodiment 3
[0065] The preparation method of flavor bacon comprises the following steps:
[0066] S1. Pork cut into pieces: Remove the leftovers from the pork, clean it, hang it and drain it, and cut it into strips with a length of 15cm and a width of 6cm;
[0067] S2. Pickling: After mixing the marinating material and the strip-shaped pork evenly, marinate it for 72 hours at 6°C to obtain marinated meat; the mass ratio of the marinating material to pork is 100:7, and the above-mentioned marinating The material is composed of the following raw materials in parts by weight: 3 parts of table salt, 2 parts of ginger, 2 parts of Chinese prickly ash, and 1 part of smoked liquid, the above smoked liquid is longan wood smoked liquid, and its preparation method is as follows:
[0068] (1) get longan wood and dry, pulverize, cross 50 mesh sieves, get longan wood powder;
[0069] (2) Keep the longan wood powder in a steam explosion reactor at a temperature of 200° C. and a pressure of 1.5 MPa for ...
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