Preserved meat and processing method thereof

Abstract

The invention discloses preserved meat and a processing method thereof. The preserved meat is prepared from the following raw materials in parts by mass: 900-1100g of black pork, 30-40g of edible salt, 3-4g of Sichuan pepper, and 3-4g of high-concentration Baijiu. The processing method comprises the following steps of (1) taking black pork, performing trimming, performing thorough cleaning, performing draining, adding edible salt, Sichuan pepper and the high-concentration Baijiu into the drained black pork, and performing rolling and kneading in a rolling and kneading machine; (2) feeding theprocessed black pork into a variable-pressure pickling machine for pickling; (3) hanging the processed black pork using a rope for airing, and after air drying, then putting the processed black pork into a pottery jar for pickling by using pickled vegetables; and (4) taking out the pickled meat after the pickling of the pickled vegetables is finished, cutting, weighing, packaging in vacuum, and sterilizing to obtain the preserved meat. According to the preserved meat, black pork is used as a main material, auxiliary materials are simple and easy to obtain, the added high-concentration Baijiu enables the preserved meat to have mellow aroma of wine, appetite can be better promoted, taste is improved, meanwhile, a smoking process is avoided in the preparation process, damage to nutritional ingredients is reduced, and the processing environment is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to cured bacon and a processing method thereof. Background technique [0002] Traditional cured products are raw meat products processed by raw meat through marinating, sauce making, drying (or baking), pouring and other processes. Because of its unique flavor, it is becoming more and more popular among consumers. Bacon, Kaifeng lamb bacon, Nanjing salted duck, Nanjing sausage, Nanjing tripe, Cantonese-style sausage, Ningbo preserved duck, Chengdu Yuanbao chicken, Guanghan silk-wrapped rabbit, Beijing Qing sauce meat, Guangqiu sauce sealed meat, Hangzhou sauce duck, Yunnan style Chicken, etc. are traditional famous products, because of slightly different processing methods and vastly different formulas of raw and auxiliary materials, different products with different flavor characteristics are formed. [0003] However, the traditional processing technology is mo...

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Problems solved by technology

[0003] However, the traditional processing technology is mostly natural drying, the production cycle is long, and it includes a smoking process. During the smoking process, the dust generated by the burning of wood will adhere to the meat, forming pollution, affecting the taste of the meat strips, and When smoking, it is necessary to add flavor to increase the aroma of the meat and improve the color. This traditional smoked bacon contains a lot of carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons, which are not good for the human body. At the same time, long-term high-temperature baking Afterwards, fat oxidation will be accelerated, and peroxides will be generated, resulting in an increase in peroxide value, and at the same time, some nutrients will be destroyed, and the texture of meat will also be affected.

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