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Bacon making process

A production method and technology of bacon, applied in the direction of meat/fish preservation, dry preservation of meat/fish, food preservation, etc., can solve the problems of easy pollution, easy mold and deterioration of meat quality, and shelf life of less than 6 months. Achieve the effect of golden color and strong fragrance

Inactive Publication Date: 2005-09-28
DONGLIDA TRADE MEIZHOU CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The bacon currently on the market is generally produced in two ways. One is the sun-dried method. First, the pork is seasoned and marinated, and then dried in the sun. If the weather is bad, especially in wet weather, It is easy to produce pollution and the growth of parasites and bacteria, so that the meat quality is easy to mold and deteriorate
The second is the roasting method. First, the pork is seasoned and marinated. Due to the addition of sugar and too much wine during marinating, the taste is sweet
The bacon made by the above two methods has a shelf life of less than 6 months.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] ① Cut 100 kg of fresh streaky pork into strips of uniform size, length, and thickness, rinse with hot water, remove surface oil stains, and dry properly; ② Mix 3 kg of salt, 2 kg of sugar, 0.1 kg of monosodium glutamate, and 1.2 kg of white wine , 25 kg of five-spice powder, 15 kg of pepper, and 15 kg of ginger, mix well, put them in a container with pork belly, and marinate for 30 hours at room temperature at 5°C; ③Send the marinated pork belly to Enter the baking room, bake at a temperature of 50°C, and bake for 2.5 hours; ④Take out the pork belly after the initial baking, chop the garlic, tangerine peel, and thirteen spices first, and chop 5 kg of garlic, 25 kg of tangerine peel, 15 Mix 1 kg of thirteen spices, 1.2 kg of soybean paste, and 0.1 kg of sesame oil, spread it on the pork belly, wrap it in straw paper, let it stand for 3 hours, then put it in the baking room at 35°C for 40 hours , That is, bacon.

Embodiment 2

[0010] ① Cut 100 kg of fresh pork belly into strips of uniform size, length, and thickness, rinse with hot water, remove surface oil stains, and dry properly; ② Mix 3.5 kg of salt, 4 kg of sugar, 0.3 kg of MSG, 1.8 kg of white wine, 35 Mix one kilogram of five-spice powder, 25 kilograms of pepper powder, and 25 kilograms of sand ginger, put them into a container with pork belly, and marinate for 42 hours at a room temperature of 10°C; ③Put the marinated pork belly in Baking room with a baking temperature of 70°C for 3.5 hours; ④ Take out the pork belly after the initial baking, chop the garlic, tangerine peel, and thirteen spices first, and chop 15 kg of garlic, 35 kg of tangerine peel, and 25 kg of tangerine peel. Mix thirteen spices, 1.8 kg soybean paste, and 0.3 kg sesame oil, spread it on the pork belly, wrap it in straw paper, let it stand for 4 hours, and then put it in the baking room at 45°C for 54 hours. That is the bacon.

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PUM

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Abstract

The bacon making process includes 1) cutting streaky pork into strips; 2) pickling streaky pork strips inside a container with salt, sugar, gourmet powder, spirit, spices powder, pepper and Kaempferia galanga in certain proportion at 5-10 deg.c for 30-42 hr; 3) stoving in a stove at 50-70 deg.c for 2.5-3.5 hr; and 4) applying crushed garlic, dried orange peel and spices powder of 13 kinds of material, soybean paste and sesame oil in certain proportion; coating the pork and further stoving in stove at 35-45 deg.c for 40-54 hr. The bacon thus made is rich in scent, delicious, golden and moderately sweet, and has preservation period over 6 months.

Description

technical field [0001] The invention relates to a method for making bacon from pork. Background technique [0002] The bacon currently on the market is generally made by two methods. One is the sun-dried method. First, the pork is seasoned and marinated, and then dried in the sun. If the weather is bad, especially in wet weather, It is easy to produce pollution and the growth of parasites and bacteria, so that the meat quality is easy to mold and deteriorate. The second is the roasting method. First, the pork is seasoned and marinated. Due to the addition of sugar and too much wine during marinating, the taste is sweet. The bacon made by the above two methods has a shelf life of less than 6 months. Contents of the invention [0003] The object of the present invention is to provide a method for making bacon with moderate saltiness and sweetness and a shelf life of more than 6 months. [0004] The present invention can be realized in the following ways: (1) first cut 100...

Claims

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Application Information

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IPC IPC(8): A23B4/023A23B4/03
Inventor 古向东
Owner DONGLIDA TRADE MEIZHOU CITY
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