Making method of preserved meat

Abstract

The invention discloses a preparation method of preserved meat, which relates to the technical field of food processing, is used for modifying a processing technology of the preserved meat, and comprises the following steps: cutting and shaping raw meat, uniformly stirring edible salt, white spirit, monosodium glutamate, Chinese prickly ash powder and a food additive, smearing on the raw meat, pickling for 5-7 days, hanging and air-drying the pickled raw meat, smoking, cooling and packaging to obtain the preserved meat. The smoking materials adopted for smoking comprise cypress, cedar, rice husk, cornstalk, dried tangerine or orange peel, cinnamon, camellia oleifera shells and chestnut shells. The smoking is carried out in three stages; the wood and the auxiliary materials are used for smoking, meanwhile, smoking time is divided into three stages, and the product which is rich in flavor, bright in color and luster, compact in meat quality, rich in elasticity and rich in fragrance levelis obtained.

Description

technical field [0001] A method for preparing bacon, the invention relates to the technical field of food processing, in particular to the processing technology of meat products. Background technique [0002] Bacon refers to processed products made from meat that is cured and then roasted. The antiseptic ability of bacon is strong, which can prolong the storage time and add a unique flavor. This is the main difference from bacon. Among bacon, Sichuan bacon is the most famous. The whole process of making Sichuan bacon is divided into three steps: preparation, pickling, and smoking. It is an indispensable food on the table in Sichuan people's New Year's Day, marriage celebration and other banquets, making it unforgettable for diners. [0003] In the prior art, the quality of bacon is uneven. Good bacon should have a bright color, bright red or dark red muscle, transparent or milky white fat, dry, firm and elastic meat, and the cured flavor that bacon should have; However, du...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the quality of bacon is uneven. Good bacon should have a bright color, bright red or dark red muscle, transparent or milky white fat, dry, firm and elastic meat, and the cured flavor that bacon should have; However, due to the unqualified processing technology of many bacons on the market, the meat color of bacon is dull, the fat is yellow, the meat is soft, inelastic, with mucus, and the product quality is inferior.