Smoked roasting based preparation method for cured streaky pork

Abstract

The invention discloses a smoked roasting based preparation method for cured streaky pork. The cured streaky pork includes streaky pork, an ingredient I and an ingredient II; and the cured streaky pork is prepared through the steps of raw material preparation, curing, soaking, air-drying, flavoring, roasting, smoking, color and taste protection and packaging. Through the combination of smoking androasting, the prepared cured streaky pork is better in flavor; the method adopts a smoked bacon processing device to prepare the cured streaky pork, and the device can make a smoked grill and the streaky pork move conveniently by using a material transferring bridge; the device isolates dust through a filter screen, so that the prepared cured streaky pork can be hygienic; the smoke generated by combustion can be sustainably sucked into a smoked oven body through a rotating blade and an air suction fan, so that good smoked effects on the streaky pork can be achieved; and the device can suck the smoke from the smoked oven body, so that the influences of the smoke on the body health of operators can be avoided, and pollution to environment can be prevented as well.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing cured pork belly based on smoking and baking. Background technique [0002] Bacon is one of the most representative traditional Chinese meat products and has a long history of processing. It is a raw meat product made by marinating raw meat with salt, nitrate, sugar and spices, and then roasting, smoking, drying and other processes. Bacon has the characteristics of beautiful color, strong fragrance, and storage resistance. Because it is mostly processed and produced during the twelfth lunar month, it is called bacon. [0003] The patent with the application number CN201310589327.2 discloses a method for processing cured meat. By selecting and limiting the smoking temperature, humidity and smoking materials in the smoking step, the benzopyrene content of the cured meat product is reduced. The processing method of the present invention also utilizes...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the above-mentioned technical problems, the object of the present invention is to provide a method for preparing cured pork belly based on smoking and roasting: (1) by adopting the method of combining smoking and roasting, the bacon has the characteristic smoke of traditional bacon The scent of smoke and bacon is marinated with ingredient 1 at the same time. The taste of the preliminary ingredients penetrates into the pork belly. The aroma in the second ingredient penetrates further into the pork belly, which makes the prepared cured pork belly more flavorful. During the smoking process, the smoke from fresh pine and cypress branches and green stick wood is used to make the meat smell far away and keep the flavor of the cured pork. Natural natural color, and can achieve the effect of brown color, which solves the problem of poor flavor and not bright enough color of bacon produced by the existing bacon processing method; Place it directly on the top of the second stencil and the third stencil; move the material transfer bridge to the vicinity of the support plate, fix the pressure plate to the limit hole through the fixing column, place the inclined end of the material transfer bridge on the ground, and push the smoker The frame moves from the top of the material transfer bridge, and the smoked grill and pork belly are moved to the inside of the smoked oven body, which solves the problem that the existing smoking method usually uses a smoked room for smoking, and the efficiency of smoking is low. The problem of inconvenient movement of the baking rack; (3) by placing the combustion board in the sinking tank, place the wood for smoking and roasting in the heating box, place it on the top of the combustion board to ignite, and slide the windshield on both sides The position between the type buckles adjusts the air volume, and the firewood used for smoking and roasting is ignited to release dense smoke into the inner cavity of the chimney through the inner smoke outlet. The guide wheel at the bottom of the inner cylinder of the chimney moves circularly along the slot inside the chimney, which drives the blades to rotate to disperse the dense smoke and transport it upwards. The large volume of dust in the dense smoke is trapped under the filter screen, and the dense smoke enters the smoker. The cavity, through the operation of the first motor, drives the suction fan blades to rotate, sucking the smoke from the bottom of the smoker to the top, and the smoke continues to move in the cavity of the smoker, which solves the uneven distribution of smoke in the existing smoker equipment. The problem of poor smoking effect; (4) The smoke in the inner cavity of the smoker is extracted from the smoke exhaust pipe through the exhaust pipe through the blower, and transported to the water storage tank. The smoke is absorbed by the water in the water storage tank and then discharged from the exhaust pipe Most of the dust in the smoke is trapped in the water, which solves the problem that a large amount of smoke escapes when the existing smoking and baking equipment is smoked, which is harmful to the health of the staff and pollutes the environment.

Images