Salted preserved pork with long preservation time and preparation method
A technology for curing bacon and shelf life, which is applied in drying preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish by radiation/electrical treatment, etc. problem, to achieve the effect of prolonging the storage time, long storage period, and sweet and fragrant taste.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0029] The embodiment of the present invention provides a cured bacon with a long shelf life, which includes the following raw materials in parts by weight: 200 parts of pork, 8 parts of salt, 11 parts of white wine, 7 parts of soy sauce, 8 parts of chicken essence, 4 parts of white sugar, and 4 parts of tea polyphenols 2 parts of sesamol, 4 parts of sorbic acid, 6 parts of vitamin E, 10 parts of hawthorn, 12 parts of tangerine peel, 7 parts of clove, 6 parts of malt, 4 parts of dark plum, 5 parts of honey, 140 parts of purified water, tea polyphenols, sesame Phenols, sorbic acid, and vitamin E have antiseptic and antioxidative effects, which can prolong the storage time of cured bacon, and tea polyphenols, sesamol, sorbic acid, and vitamin E are safe and healthy additives that will not cause harm to health , by adding hawthorn, tangerine peel, clove, malt, ebony and honey, the taste of cured bacon can be more fragrant and sweet, so that people who like light taste can also eat...
Embodiment 2
[0045] An embodiment of the present invention provides a cured bacon with a long shelf life, comprising the following raw materials in parts by weight: 220 parts of pork, 10 parts of salt, 12 parts of white wine, 8 parts of soy sauce, 10 parts of chicken essence, 5 parts of white sugar, and 5 parts of tea polyphenols Sesamol, 3 parts of sorbic acid, 5 parts of vitamin E, 9 parts of hawthorn, 13 parts of tangerine peel, 6 parts of clove, 5 parts of malt, 6 parts of dark plum, 6 parts of honey, 150 parts of purified water, tea polyphenols, sesame Phenols, sorbic acid, and vitamin E have antiseptic and antioxidative effects, which can prolong the storage time of cured bacon, and tea polyphenols, sesamol, sorbic acid, and vitamin E are safe and healthy additives that will not cause harm to health , by adding hawthorn, tangerine peel, clove, malt, ebony and honey, the taste of cured bacon can be more fragrant and sweet, so that people who like light taste can also eat it, and hawtho...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com