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Preparation method of shredded preserved meat

A technique of bacon and hand tearing, which is applied in the field of preparation of hand-pulled bacon, can solve problems such as harm, inconvenience, health effects, etc., and achieve the effects of good color and taste, and low content.

Inactive Publication Date: 2020-11-20
王仁晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a carcinogen, nitrite will cause great harm to the human body if consumed for a long time. According to regulations in my country, the content of nitrite in bacon should not exceed 23mg / kg. In developed countries, the content requirements are more stringent. In order to pursue the appearance and taste of bacon, few merchants ignore the problem of excessive nitrite. These products have caused serious impact on people's health, and the existing bacon generally needs to be cleaned and cut into pieces before it can be fried and eaten, which is inconvenient. question

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  • Preparation method of shredded preserved meat

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preparation example Construction

[0024] see figure 1 , the present invention provides a kind of scheme: a kind of preparation method of shredded bacon, comprises the following steps:

[0025] S1. Material selection: select 500-1000 servings of pork belly from Shennongjia Paoshan black pig that has passed the quarantine, 50-100 servings of fresh organic green winter melon, 25-100 servings of taro, 50-100 servings of cauliflower, 250-500 servings of eggplant, and 50 servings of bitter gourd. 100 parts and 50-100 parts of Artemisia annua;

[0026] S2. Preparation: Remove hair from Shennongjia Paoshan black pig pork belly, wash and remove blood, hang to a ventilated place to dry, cut into long strips with a length of 15-20cm, a width of 10-15cm, a height of 6-7cm, and a weight of 1000-1500g. 1. Peel the wax gourd, taro and eggplant, remove the rhizome of the cauliflower, remove the seeds of the bitter gourd, wash the winter gourd, taro, cauliflower, eggplant, bitter gourd and artemisia annua respectively, and cu...

Embodiment 1

[0037] A preparation method of shredded bacon, comprising the following steps:

[0038] S1. Material selection: select 1,000 parts of pork belly from Shennongjia Paoshan black pig that has passed quarantine, 100 parts of fresh organic green winter melon, 100 parts of taro, 100 parts of cauliflower, 500 parts of eggplant, 100 parts of bitter gourd and 100 parts of artemisia annua;

[0039] S2. Preparation: Dehair the pork belly of Shennongjia Paoshan black pig, wash and remove the blood, hang it in a ventilated place to dry, cut it into long strips with a length of 20cm, a width of 15cm, a height of 7cm, and a weight of 1500g. Remove the wax gourd, taro and eggplant. Remove the skin and rhizome of the cauliflower, remove the seeds of the bitter gourd, wash the wax gourd, taro, cauliflower, eggplant, bitter gourd and artemisia annua separately, and cut into strips with a length of 7cm;

[0040] S3. Pickling: Evenly smear salt on the surface of the strip-shaped meat, so that the ...

Embodiment 2

[0050] A preparation method of shredded bacon, comprising the following steps:

[0051] S1. Material selection: select 1,000 servings of pork belly from Shennongjia Paoshan black pig that has passed quarantine, 80 servings of organic green winter melon, 80 servings of taro, 70 servings of cauliflower, 400 servings of eggplant, 70 servings of bitter melon and 85 servings of artemisia annua;

[0052] S2. Preparation: Remove the hair from Shennongjia Paoshan black pig pork belly, wash and remove the blood, hang it in a ventilated place to dry, cut into long strips with a length of 18cm, a width of 13cm, a height of 6cm, and a weight of 1000g. Remove the wax gourd, taro and eggplant. Remove the skin and rhizome of the cauliflower, remove the seeds of the bitter gourd, wash the wax gourd, taro, cauliflower, eggplant, bitter gourd and Artemisia annua separately, and cut into strips with a length of 6 cm;

[0053] S3. Pickling: Evenly smear salt on the surface of the strip-shaped mea...

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Abstract

The invention relates to the technical field of food processing, and discloses a preparation method of shredded preserved meat. The preparation method of the shredded preserved meat comprises the following steps of S1, selecting materials; S2, preparing materials; S3, performing salting; S4, performing primary soaking; S5, performing secondary soaking; S6, performing third soaking; S7, performingsmoking; S8, performing boiling; S9, performing seasoning; and S10, performing packaging. Preserved meat is soaked in vegetable juice after being salted and is decocted with slow fire in water obtained by decocting eggplants and bitter gourds after being smoked, so that the traditional flavor of the preserved meat is kept, the content of nitrite and benzopyrene in the prepared preserved meat is low, and the content of the nitrite is smaller than 1.5 mg / kg; preservatives and pigments are not added, so that the food safety is ensured; after the preserved meat is stored for 12 months, the nitritecontent of the preserved meat is still relatively low, is less than 3 mg / kg and is far lower than the national standard of 23 mg / kg; the preserved meat is salted in a three-time soaking manner, so that the shredded preserved meat is more tasty; and the shredded preserved meat can be directly fried without being cleaned and diced again, so that the shredded preserved meat is more convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of shredded bacon. Background technique [0002] Bacon is a special product in Sichuan, Shaanxi, Hunan and other regions of China. The traditional processing method is to cut fresh pork into pieces, apply salt and seasonings, spray white wine, marinate in wooden barrels, and then smoke and roast. In order to make bacon have a beautiful color and a long storage time, potassium nitrate and sodium nitrite are usually added. This method is simple and easy to prepare. It can be made by farmers at home, and the product is delicious. [0003] At present, the bacon on the market contains excessive preservatives and pigments. Not only the smoky smell is heavy, but also the content of nitrate and nitrite is high, some nitrite content is even as high as 200-300mg / kg, and it also contains a certain amount of acrylamide, 3-4 benzopyrene and other substances. As ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23B4/044
CPCA23L13/10A23L13/72A23B4/044
Inventor 王仁晖
Owner 王仁晖