Process for preparing delicious preserved pork by winter-chamber method

A technology of bacon and craftsmanship, which is applied in the preservation of meat/fish, dry preservation of meat/fish, preservation of meat/fish with chemicals, etc. It can solve the problems of stimulating consumer demand and achieve the effect of satisfying appetite

Inactive Publication Date: 2006-02-15
刘伦发
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing technology overcomes the defect that the traditional production of fresh bacon can only be made in a specific time and environment in winter, so that the production of fresh bacon can be carried out industrially without being affected by geography and environment; at the same time, the flavor and taste of fresh bacon

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for preparing delicious preserved pork by winter-chamber method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A winter room method for making fresh bacon, characterized in that: the process flow includes living body quarantine, slaughter, ketone body quarantine, segmentation, feeding, quick cooling, pickling, drying, and packaging; wherein: the The processes of feeding, quick cooling, pickling and drying are carried out in a sealed room;

[0014] The ambient temperature of the pickling is controlled at -3-3°C; the ambient humidity of the air curing is controlled at 40%-55%.

Embodiment 2

[0016] A winter room method for making fresh bacon, characterized in that: the process flow includes living body quarantine, slaughter, ketone body quarantine, segmentation, feeding, quick cooling, pickling, drying, and packaging; wherein: the The processes of feeding, quick cooling, pickling and drying are carried out in a sealed room;

[0017] The ambient temperature of the pickling is controlled at 0° C.; the ambient humidity of the air curing is controlled at 60%.

Embodiment 3

[0019] A winter room method for making fresh bacon, characterized in that: the process flow includes living body quarantine, slaughter, ketone body quarantine, segmentation, feeding, quick cooling, pickling, drying, and packaging; wherein: the The processes of feeding, quick cooling, pickling and drying are carried out in a sealed room;

[0020] The temperature of the pickling environment is controlled at -3°C; the humidity of the air curing environment is controlled at 65%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a process for preparing delicious preserved pork by winter-chamber method which comprises, in vitro inspecting, slaughtering, ketone body inspecting, dividing, loading material, rapid refrigerating, pickling, airing and packaging.

Description

Technical field: [0001] The invention relates to a food processing technology, in particular to a technology for making fresh bacon which can be industrialized and not affected by seasons by adopting the winter room method. Background technique: [0002] Bacon is a kind of food loved by people in our country. It has a long history and has the characteristics of simple production, easy storage, unique taste, and convenient use. It can be steamed, stewed, fried, boiled, etc.; it is widely used. For many years, the production of bacon can only be carried out in winter, limited by the environmental conditions of bacon production, it is not suitable for making bacon in spring, summer and autumn, so that the bacon eaten by people in spring, summer and autumn is not fresh food, and the taste is not good. Pureness affects the unique flavor of bacon. On the other hand, after the bacon produced in winter is kept fresh, it will be eaten in spring, summer and autumn. Not only the cost i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/00A23B4/03A23B4/16A23L3/3418
Inventor 刘伦发
Owner 刘伦发
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap