Smoking method of paper-wrapped preserved meat

Abstract

The invention provides a smoking method of paper-wrapped preserved meat, and belongs to the technical field of smoking of preserved meat. The smoking method of the paper-wrapped preserved meat comprises the following steps: selecting fresh pork, and cutting the selected pork to obtain pork strips; pickling the pork strips to obtain pork strips to be smoked; airing the pork strips to be smoked; wrapping the pork strips and blocks to be smoked with kraft paper, and performing first smoking; after the first-time smoking is finished, replacing the kraft paper with baking paper, performing second-time smoking, and obtaining the paper-wrapped preserved meat after the smoking is finished. According to the method, firstly, the preserved meat is wrapped with kraft paper, the kraft paper is high in hardness and high in tensile force and cannot be easily mixed with grease to form oil-water paper, then smoking gas is prevented from entering, after oil drops obviously become few, the paper is replaced with baking paper, the baking paper is higher in air permeability, smoking gas can easily enter the baking paper, and smoking of pork strips can be accelerated.

Description

Technical Field

[0001] The invention relates to the technical field of bacon smoking, in particular to a method for smoking paper-wrapped bacon. Background Art

[0002] From fresh meat processing, production to storage, the quality of bacon remains unchanged, the fragrance is maintained for a long time, and it has the characteristics of not spoiling for a long time. Fresh meat is smoked through processing materials and does not deteriorate during the three dog days, becoming a unique local flavor food. Bacon is produced in both the north and south of China. The south is more pickled pork, and the north is mainly pickled beef. There are many varieties. The same variety has different processing methods and characteristics in different places of origin. The famous varieties include Cantonese bacon, Hunan bacon and Sichuan bacon. There are many ways to eat bacon. It can be cut into pieces and eaten directly after cooking, or it can be cooked with bacon, bacon fried rice, or fried with garlic, celery, bamboo shoots, taro and other vegetables. It can also be made into bacon hot pot, bacon hot pot, etc. It tastes mellow, not greasy, and not sticky. It not only has a unique flavor, but also has the functions of appetizing, removing cold, and digesting food. It has excellent color, fragrance, taste and shape.

[0003] In the prior art, CN112385701A discloses a method for preparing bacon using leather paper, comprising the following steps: 1. Selection of raw meat: Select pork belly with qualified quality and cut the meat into strips and blocks; 2. Marinating: Add salt at a ratio of 25-35 grams of edible salt per kilogram of meat; 3. Dehumidification; 4. Smoking in an oven: Hang the pork in a oven for smoking; After smoking for 7-10 days, wrap the pork with leather paper, the length of which exceeds the length of the meat, and the bottom of the meat wrapped with the leather paper is left empty and unsealed. This method shortens the smoking time of bacon and reduces the retention of oil on the surface of the bacon, but the same leather paper is always used, and part of the oil and water of the bacon will penetrate out during the smoking process, and the moist paper layer forms a dense oil and water layer, which is not conducive to the entry of smoke gas. Summary of the invention

[0004] The object of the present invention is to provide a method for smoking bacon wrapped in paper. In the method for smoking bacon wrapped in paper, two kinds of papers are used to wrap pork strips in sequence. The smoked pork strips are first wrapped with kraft paper. Since the kraft paper has high hardness and strong tensile strength, it will not easily mix with grease to form oily and water paper, thereby hindering the entry of smoke gas and preventing pollutants such as particulate dust in the air from contaminating the pork strips. After the oil droplets are obviously reduced, the paper is replaced with baking paper. The baking paper has stronger air permeability, is conducive to the entry of smoke gas, and can speed up the smoking of the pork strips.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a method for smoking paper-wrapped bacon, comprising the following steps:

[0007] Select fresh pork and cut it into pork strips;

[0008] The pork strips are pickled to obtain pork strips to be smoked;

[0009] Air-drying the pork strips to be smoked;

[0010] Wrapping the pork strips to be smoked with kraft paper for the first smoking;

[0011] After the first smoking is completed, the kraft paper is replaced with baking paper and the second smoking is carried out. After the smoking is completed, the paper-wrapped bacon is obtained.

[0012] Furthermore, the dimensions of the pork strips are: 4 to 8 cm in thickness and 40 to 50 cm in length.

[0013] Furthermore, the seasonings used for pickling include star anise, cinnamon, licorice, pepper, bay leaves, sugar, salt and vinegar.

[0014] Furthermore, the air-drying step is to place the pork strips to be smoked in a cool place to allow moisture on the surface of the pork strips to evaporate.

[0015] Furthermore, the wrapping is to completely wrap the pork strips to be smoked transversely, leaving the top and the bottom empty and unsealed.

[0016] Furthermore, the first smoking and the second smoking both use biomass, and the biomass is fruit wood.

[0017] Furthermore, the first smoking is to hang the dried and wrapped pork strips to be smoked in a baking room, burn fire to keep the temperature in the baking room at 60-65°C, the time is 8-10 hours a day, and the smoking is carried out for 10-15 days.

[0018] Furthermore, during the first smoking, the distance between the pork strips and the fire source is 2 to 2.5 m.

[0019] Furthermore, the second smoking temperature is 40-45°C, the time is 4-5 hours per day, and the smoking period is 40-50 days.

[0020] Furthermore, during the second smoking, the distance between the pork strips and the fire source is 1.8 to 2 meters.

[0021] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0022] 1) The present invention uses kraft paper and baking paper to wrap the pork strips successively. The kraft paper isolates the pork strips from dust particles in the air during the first smoking, so that the final bacon has no dirt layer, is easier to clean and is healthier. At the same time, due to its high hardness and strength, the kraft paper will not mix with the oil and water flowing out of the pork strips to form a sealing layer, which can ensure the contact between the smoke gas and the pork strips to a greater extent; in addition, when the oil and water flowing out of the pork strips is not obvious, the first smoking is ended and the second smoking is carried out. During the second smoking, the kraft paper is replaced with baking paper. The baking paper has higher air permeability, ensures the contact between the smoke gas and the pork strips, and accelerates the smoking process.

[0023] 2) The paper-wrapped bacon of the present invention does not contain any preservatives or artificial additives, and is nutritious and healthy; the pork strips are wrapped in paper for smoking, which ensures the taste and flavor of the bacon, and at the same time ensures that the bacon is red inside and outside, has a delicious and mellow taste, has no strong smoke flavor, and has a traditional flavor with a prominent bacon aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 A schematic diagram of the preparation process of the paper-wrapped bacon of the present invention. DETAILED DESCRIPTION

[0025] The invention provides a method for smoking paper-wrapped bacon, comprising the following steps:

[0026] Select fresh pork and cut it into pork strips;

[0027] The pork strips are pickled to obtain pork strips to be smoked;

[0028] Air-drying the pork strips to be smoked;

[0029] Wrapping the pork strips to be smoked with kraft paper for the first smoking;

[0030] After the first smoking is completed, the kraft paper is replaced with baking paper and the second smoking is carried out. After the smoking is completed, the paper-wrapped bacon is obtained.

[0031] In the present invention, unless otherwise specified, the required raw materials for preparation are all commercially available products well known to those skilled in the art.

[0032] The present invention uses kraft paper and baking paper to wrap the pork strips successively. The kraft paper isolates the pork strips from dust particles in the air during the first smoking, so that the final bacon has no dirt layer, is easier to clean and is healthier. At the same time, the kraft paper will not mix with the oil and water flowing out of the pork strips to form a sealing layer due to its high hardness and strength, and can ensure the contact between the smoke gas and the pork strips to a greater extent. In addition, the first smoking is ended when the oil and water flowing out of the pork strips is not obvious, and the second smoking is carried out. During the second smoking, the kraft paper is replaced with baking paper. The baking paper has higher air permeability, ensures the contact between the smoke gas and the pork strips, and speeds up the smoking process.

[0033] In the present invention, the size of the pork strips is preferably: 4 to 8 cm in thickness, 40 to 50 cm in length; more preferably: 5 to 7 cm in thickness, 45 to 50 cm in length.

[0034] The present invention cuts the pork into pork strips of the above-mentioned size, and the pork strips of the above-mentioned size can more evenly absorb seasoning and smoke flavor during the pickling and smoking processes, so that the overall flavor of the bacon is consistent and the taste is better.

[0035] In the present invention, the seasonings used for pickling preferably include star anise, cinnamon, licorice, prickly ash, bay leaves, sugar, salt and vinegar.

[0036] The amount of the seasonings in the present invention is preferably 5-10 parts of star anise, 6-8 parts of cinnamon, 7-10 parts of licorice, 5-7 parts of pepper, 6-9 parts of bay leaves, 2-3 parts of sugar, 100-200 parts of salt, and 10-15 parts of vinegar, and is further preferably 5-7 parts of star anise, 6-7 parts of cinnamon, 7-8 parts of licorice, 5-6 parts of pepper, 6-7 parts of bay leaves, 2-2.5 parts of sugar, 150-200 parts of salt, and 10-12 parts of vinegar. Adding seasonings during pickling can increase the flavor and taste of bacon, wherein sugar can provide nutrients during the fermentation of pork strips, maintain the moisture inside the pork strips, maintain the freshness of the bacon to a greater extent, and improve the effect of fat discharge in the bacon; and the addition of vinegar can accelerate the fermentation of pork strips and speed up the smoking process. Preferably, the above-mentioned seasonings can be made into powder, so that the taste of the seasonings can be more easily absorbed into the pork.

[0037] In the present invention, the air-drying is preferably to place the pork strips to be smoked in a cool place to allow the moisture on the surface to evaporate.

[0038] Furthermore, the surface moisture can be evaporated by drying.

[0039] In the present invention, the wrapping is to completely wrap the pork strips to be smoked transversely, leaving the top and the bottom empty and unsealed.

[0040] The invention uses paper to wrap the pork to be smoked, the length of the paper strip used for wrapping is greater than the length of the pork strips, so as to prevent pollutants such as dust particles in the air from contacting the pork strips, and at the same time, the top and bottom of the pork strips are left empty to ensure smooth gas flow.

[0041] In the present invention, the first smoking and the second smoking both use biomass, and the biomass is fruit wood.

[0042] The fruit wood can be selected from common fruit woods such as peach wood and apricot wood. When the fruit wood is burned, it can produce rich aroma, which slowly penetrates into the bacon during the smoking process, and can significantly enhance the flavor of the bacon. At the same time, the smoke produced by the burning of fruit wood contains certain phenolic substances, which can react with the protein in pork to form a beautiful golden color, thereby improving the taste of the bacon.

[0043] In the present invention, the first smoking is to hang the dried and wrapped pork strips to be smoked in a baking room, burn fire so that the temperature in the baking room is preferably maintained at 60-65°C, the time is preferably 8-10 hours a day, and the smoking is carried out for 10-15 days; the temperature is further preferably 60-62°C, the time is further preferably 8-9 hours a day, and the smoking is carried out for 10-12 days.

[0044] In the present invention, during the first smoking, the distance between the pork strips and the fire source is preferably 2 to 2.5 m, and more preferably 2 to 2.2 m.

[0045] Before the first smoking, the pork strips to be smoked wrapped in kraft paper are hung in a baking room, and the distance between the pork strips to be smoked and the fire source is maintained at 2 to 2.5 m. If the pork strips are too close to the fire source, the oil droplets produced will play a combustion-supporting role, while when the distance is too far, the temperature felt by the pork strips will be too low, and the smoking effect cannot be achieved. Under this distance condition, the pork strips of the present invention can avoid the burning of the pork strips and ensure the smoking effect; after the pork to be smoked is hung, fruit wood is burned to keep the temperature in the baking room at 60 to 65°C, the pork strips are smoked for 8 to 10 hours every day, and the smoking is continued. The oil dripping of the pork strips is observed, and the first smoking is ended after 10 to 15 days of continuous smoking.

[0046] In the present invention, the temperature of the second smoking is preferably 40-45°C, the time is preferably 4-5 hours per day, and the smoking is carried out for 40-50 days; the temperature is further preferably 40-42°C, the time is further preferably 4-4.5 hours per day, and the smoking is carried out for 40-42 days.

[0047] In the present invention, during the second smoking, the distance between the pork strips and the fire source is preferably 1.8 to 2 m, and more preferably 1.8 to 1.9 m.

[0048] After the first smoking is completed, the outer kraft paper of the pork strips is removed and replaced with baking paper. The baking paper used can be commercially available baking paper for food. The pork strips are wrapped again in the same wrapping method as the kraft paper, and then hung in the baking room. At this time, the distance between the pork strips and the fire source is controlled to be 1.8 to 2 m, and fruit wood is burned again to keep the temperature in the baking room at 40 to 45°C. Smoking is carried out for 4 to 5 hours every day and for 40 to 50 days continuously to obtain the paper-wrapped bacon.

[0049] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0050] Example 1

[0051] (1) 100 catties of fresh pork was selected and cut into several pork strips with a thickness of 4 cm and a length of 40 cm;

[0052] (2) 50 g of star anise, 60 g of cinnamon, 70 g of licorice, 50 g of pepper, 60 g of bay leaf, 20 g of sugar and 1000 g of salt are mixed to form a powder, which is then mixed with 100 g of vinegar and stirred evenly. The powder is then evenly applied to the surface of the cut pork strips and marinated for 5 days to obtain the pork strips to be smoked;

[0053] (3) Hang the pork strips to be smoked in a cool and dry place to dry them;

[0054] (4) After no obvious moisture is seen on the surface of the pork strips to be smoked, the pork strips to be smoked are wrapped with kraft paper, the kraft paper used is longer than the length of the pork strips to be smoked, the pork strips to be smoked are completely wrapped horizontally, and the top and bottom of the pork strips to be smoked are left empty and not sealed; then the first smoking is carried out, the pork strips to be smoked are hung on the top of the baking room, and the distance between the pork strips to be smoked and the fire source is kept at 2m. After the hanging is completed, fruit wood is burned to keep the temperature in the baking room at 60°C. The pork strips are smoked for 8 hours every day. During the smoking process, the oil dripping of the pork strips is observed. After the 10th day of continuous smoking, the first smoking is terminated;

[0055] (5) The hanging pork strips are removed, and then the outer layer of kraft paper of the pork strips is peeled off and replaced with baking paper. The pork strips are wrapped again in the same way as the kraft paper, and then they are hung in the baking room again. At this time, the distance between the pork strips and the fire source is controlled to be 1.8m, and fruit wood is burned again to keep the temperature in the baking room at 40°C. The pork strips are smoked for 4 hours every day for 40 consecutive days to obtain the paper-wrapped bacon.

[0056] Example 2

[0057] (1) 100 catties of fresh pork was selected and cut into several pork strips with a thickness of 7 cm and a length of 50 cm;

[0058] (2) 100 g of star anise, 80 g of cinnamon, 100 g of licorice, 70 g of pepper, 90 g of bay leaf, 30 g of sugar and 2000 g of salt are mixed to form a powder, and then mixed with 150 g of vinegar, stirred evenly, and then evenly applied to the surface of the cut pork strips, and marinated for 5 days to obtain the pork strips to be smoked;

[0059] (3) Hang the pork strips to be smoked in a cool and dry place to dry them;

[0060] (4) After no obvious moisture is seen on the surface of the pork strips to be smoked, the pork strips to be smoked are wrapped with kraft paper, the kraft paper used is longer than the length of the pork strips to be smoked, the pork strips to be smoked are completely wrapped horizontally, and the top and bottom of the pork strips to be smoked are left empty and not sealed; then the first smoking is carried out, the pork strips to be smoked are hung on the top of the baking room, and the distance between the pork strips to be smoked and the fire source is kept at 2.5 m. After the hanging is completed, fruit wood is burned to keep the temperature in the baking room at 65° C. The pork strips are smoked for 8 hours every day. During the smoking process, the oil dripping of the pork strips is observed. After the 15th day of continuous smoking, the first smoking is terminated;

[0061] (5) The hanging pork strips are taken down, and then the outer layer of kraft paper of the pork strips is peeled off and replaced with baking paper. The pork strips are wrapped again in the same way as the kraft paper, and then they are hung in the baking room again. At this time, the distance between the pork strips and the fire source is controlled to be 2m, and fruit wood is burned again to keep the temperature in the baking room at 45°C. The pork strips are smoked for 5 hours every day for 50 consecutive days to obtain the paper-wrapped bacon.

[0062] Example 3

[0063] (1) 100 catties of fresh pork was selected and cut into several pork strips with a thickness of 8 cm and a length of 50 cm;

[0064] (2) 50 g of star anise, 60 g of cinnamon, 70 g of licorice, 50 g of pepper, 60 g of bay leaf, 20 g of sugar and 1000 g of salt are mixed to form a powder, which is then mixed with 100 g of vinegar and stirred evenly. The powder is then evenly applied to the surface of the cut pork strips and marinated for 5 days to obtain the pork strips to be smoked;

[0065] (3) Hang the pork strips to be smoked in a cool and dry place to dry them;

[0066] (4) After no obvious moisture is seen on the surface of the pork strips to be smoked, the pork strips to be smoked are wrapped with kraft paper, the kraft paper used is longer than the length of the pork strips to be smoked, the pork strips to be smoked are completely wrapped horizontally, and the top and bottom of the pork strips to be smoked are left empty and not sealed; then the first smoking is carried out, the pork strips to be smoked are hung on the top of the baking room, and the distance between the pork strips to be smoked and the fire source is kept at 2.2m. After the hanging is completed, fruit wood is burned to keep the temperature in the baking room at 60°C. The pork strips are smoked for 9 hours every day. During the smoking process, the oil dripping of the pork strips is observed. After the 15th day of continuous smoking, the first smoking is terminated;

[0067] (5) The hanging pork strips are removed, and then the outer layer of kraft paper of the pork strips is peeled off and replaced with baking paper. The pork strips are wrapped again using the same wrapping method as the kraft paper, and then they are hung in the baking room again. At this time, the distance between the pork strips and the fire source is controlled to be 1.8m, and fruit wood is burned again to keep the temperature in the baking room at 42°C. The pork strips are smoked for 4.5 hours every day for 40 consecutive days to obtain the paper-wrapped bacon.

[0068] Example 4

[0069] (1) 100 catties of fresh pork was selected and cut into several pork strips with a thickness of 5 cm and a length of 45 cm;

[0070] (2) 70 g of star anise, 70 g of cinnamon, 80 g of licorice, 60 g of pepper, 70 g of bay leaf, 25 g of sugar and 1500 g of salt are mixed to make a powder, and then mixed with 100 g of vinegar and stirred evenly, and then evenly applied to the surface of the cut pork strips and marinated for 5 days to obtain the pork strips to be smoked;

[0071] (3) Hang the pork strips to be smoked in a cool and dry place to dry them;

[0072] (4) After no obvious moisture is seen on the surface of the pork strips to be smoked, the pork strips to be smoked are wrapped with kraft paper, the kraft paper used is longer than the length of the pork strips to be smoked, the pork strips to be smoked are completely wrapped horizontally, and the top and bottom of the pork strips to be smoked are left empty and not sealed; then the first smoking is carried out, the pork strips to be smoked are hung on the top of the baking room, and the distance between the pork strips to be smoked and the fire source is kept at 2.2m. After the hanging is completed, fruit wood is burned to keep the temperature in the baking room at 62°C. The pork strips are smoked for 9 hours every day. During the smoking process, the oil dripping of the pork strips is observed. After the 12th day of continuous smoking, the first smoking is terminated;

[0073] (5) The hanging pork strips are removed, and then the outer layer of kraft paper of the pork strips is peeled off and replaced with baking paper. The pork strips are wrapped again using the same wrapping method as the kraft paper, and then they are hung in the baking room again. At this time, the distance between the pork strips and the fire source is controlled to be 1.9 m, and fruit wood is burned again to keep the temperature in the baking room at 42°C. The pork strips are smoked for 4.5 hours every day, and the smoking is continued for 42 days to obtain the paper-wrapped bacon.

[0074] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for smoking paper-wrapped bacon, characterized in that: The following steps are involved: Select fresh pork and cut it into pork strips; The pork strips are pickled to obtain pork strips to be smoked; Air-drying the pork strips to be smoked; Wrapping the pork strips to be smoked with kraft paper for the first smoking; After the first smoking is completed, the kraft paper is replaced with baking paper and the second smoking is carried out. After the smoking is completed, the paper-wrapped bacon is obtained.

2. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: The dimensions of the pork strips are: a thickness of 4 to 8 cm and a length of 40 to 50 cm.

3. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: The seasonings used for pickling include star anise, cinnamon, liquorice, prickly ash, bay leaf, sugar, salt and vinegar.

4. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: The air-drying step is to place the pork strips to be smoked in a cool place to allow moisture on the surface of the pork strips to evaporate.

5. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: The wrapping is to completely wrap the pork strips to be smoked transversely, leaving the top and the bottom empty and unsealed.

6. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: The first smoking and the second smoking both use biomass, and the biomass is fruit wood.

7. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: The first smoking is to hang the dried and wrapped pork strips to be smoked in a baking room, burn fire to keep the temperature in the baking room at 60-65°C, the time is 8-10 hours a day, and the smoking is carried out for 10-15 days.

8. The method for smoking paper-wrapped bacon according to claim 1, characterized in that: During the first smoking, the distance between the pork strips and the fire source is 2 to 2.5 m.

9. The method for smoking paper-wrapped bacon according to claim 1, characterized in that: The second smoking temperature is 40-45°C, the time is 4-5 hours per day, and the smoking period is 40-50 days.

10. The smoking method of paper-wrapped bacon according to claim 1, characterized in that: During the second smoking, the distance between the pork strips and the fire source is 1.8 to 2 meters.

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