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Air-dried pickled and cured meat processing method

A processing method and technology of salted and preserved products, which are applied in the field of food production, can solve problems such as unstable product quality, long pickling time, and short shelf life, and achieve product safety and convenience, easy quality control, and short production cycle. short effect

Inactive Publication Date: 2006-06-28
扬州馋神食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fengji is a traditional specialty product. There are four defects in the traditional production process of wind products: first, the production is based on experience, the product quality is unstable, and there is no perfect production process and standardized production process documents; It is sold in the form of raw products, which is inconvenient to eat; third, the products are only produced in spring and winter, and cannot be produced all year round, which cannot meet market demand; fourth, the products take a long time to marinate, low efficiency, and high production costs; fifth, The weather is restricted during pickling and the shelf life is short, which seriously restricts the product from entering a larger market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Wind chicken process:

[0016] Raw material acceptance→burning marinade→marinating→air drying→water tweezers→hanging rack→cooking→unloading rack→can bag→vacuum packaging→sensory inspection→microwave sterilization→cooling→inspection and storage

[0017] Steps

[0018] 1. Burning brine: pump the old brine into the brine burning pool, add salt according to 10% to 12% salt, mix water and salt to heat, when the brine boils slightly, skim off the foam with a spoon, and then put star anise , Chinese prickly ash, hot pepper, grass fruit, cardamom, bay leaves, cumin, cinnamon, tangerine peel and other spices are boiled together for 1 hour, circulated and cooled in time, and pumped into the pickling tank for later use.

[0019] The above-mentioned star anise, Chinese prickly ash, hot pepper, grass fruit, cardamom, fragrant leaves, fennel, cinnamon bark and tangerine peel respectively account for 0.25%-0.35%, 0.2%-0.25%, 0.1%-0.15%, 0.05%-0.10% of the total amount of brine , 0.1...

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Abstract

A method for preparing the dried-in-air preserved bacon including duck, goose, rabbit, fish, etc includes such steps as preserving, drying in the air, removing feather or hair, hanging, steaming by bittern, loading in bag, vacuum packing, microwave sterilizing and cold storage. It has delicious taste and fragrant and soft meat.

Description

technical field [0001] The invention relates to a food production method. Background technique [0002] Fengji is a traditional specialty product. There are four defects in the traditional production process of wind products: first, the production is based on experience, the product quality is unstable, and there is no perfect production process and standardized production process documents; It is sold in the form of raw products, which is inconvenient to eat; third, the products are only produced in spring and winter, and cannot be produced all year round, which cannot meet market demand; fourth, the products take a long time to marinate, low efficiency, and high production costs; fifth, Restricted by the weather when pickling, the shelf life is short, which seriously restricts this product from entering a larger market. Contents of the invention [0003] The purpose of the present invention is to invent a kind of air-dried salted and cured product processing method that...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/325A23L3/3454A23L3/40B65B31/02A23L3/01A23L3/36A23L13/00A23L17/00
Inventor 张明海
Owner 扬州馋神食品有限公司
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