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A production method and technology of bacon, which is applied in the field of bacon, can solve problems such as the inability to effectively increase the taste of bacon, and achieve the effect of strong adhesion
Inactive Publication Date: 2011-12-07
冉伟
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Problems solved by technology
In addition, in the process of adding spices to traditional bacon, due to the lack of selection of a suitable starter for fermentation, it is impossible to effectively increase the taste of bacon and play the role of various spices. This problem also needs to be solved
Method used
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Embodiment 1
[0016] Embodiment 1 of the present invention: select the raw material of following consumption for use (wherein the meat is pier meat, two-knife meat, pork belly):
[0017]
[0018] The preparation method comprises the following steps:
[0019] a. Raw meat billet: burn the meat with a flame, remove the hair and wash it, cut it into a width of 3? cm, thick 5? cm, 15? 5cm long strips of meat, washed and drained for later use;
[0020] b. Prepare spices: Ginger and garlic are crushed and set aside; cinnamon, star anise, trinaphthalene, cumin, cloves, tangerine peel, fragrant leaves are added with monosodium glutamate, salt and fried until golden and rolled into powder for later use;
[0021] c. Vacuum tumbling: add distiller's yeast to the meat base, fully pre-mix in the vacuum tumbling equipment, then add the spices in step b, dried chili powder, pepper powder, white wine, honey and soy sauce and use low-temperature tumbling technology Roll, knead and mix at 4-10°C for 1-2...
Embodiment 2
[0024] Embodiment 2: select the raw material of following consumption for use (wherein the meat is pier meat, two-knife meat, pork belly):
[0025]
[0026] In this example, add half of the amount of cinnamon and star anise, add 8-10kg of water, bring to a boil, then simmer for 2-3 hours, and add the remaining 2-4kg of soup and koji to the meat base, and place it in a vacuum tumbling equipment Perform pre-mixing treatment for 1-2 hours, take it out and dry it until the surface is wiped with paper without obvious wet marks. Then add spices, honey, white wine and soy sauce and stir in a vacuum tumbling equipment for 1-2 hours, then add lemongrass segments or fresh lemongrass and stir evenly, and finally add the slag after the juice treatment for stacking and marinating. All the other processes are the same as in Example 1.
Embodiment 3
[0027] Embodiment 3: select the raw material of following consumption for use (wherein the meat is pier meat, two-knife meat, pork belly):
[0028]
[0029] In this embodiment, rapeseed oil is used to crisp dry tempeh, dried chili powder, Chinese prickly ash powder and 1 / 2 amount of salt, and add and mix after the spices, and the rest of the process is the same as in embodiment 1.
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Abstract
The invention discloses a method for preparing preserved pork. The method comprises the steps of preparing semi-finished pork of raw material, preparing spices, rolling in vacuum, curing and fermenting, fire-curing, packaging in vacuum and fermenting by adding distillery yeast in the semi-finished pork of the raw material; the cypress smoke for fire-curing is firstly absorbed by ceramics and red porcelain, and filtered by a wet cloth layer, and the cured semi-finished pork is fire-cured. The traditional preserved pork has special flavor and taste, the residual harmful substances of the smoke stains are perfectly controlled, and therefore, the preserved pork is clean, sanitary, healthy, special in flavor and convenient for eating. If the pork is added with spices such as preserved black beans or citronella grass for processing and fermentation, the product has amaroidal sweet flavor and special fragrance of the preserved black beans or the fresh grass fragrance of the citronella grass. The special fragrance increases appetite and promotes absorption. The citronella grass can purify, revivify the emotion and relieve depression. The method adopts reasonable raw materials and proportioning of the raw materials, and reasonable adding sequence of the raw materials in the process reflects the fragrance of the product.
Description
technical field [0001] The invention relates to a method for making bacon, which belongs to the technical field of bacon. Background technique [0002] Bacon is a common food in the Sichuan-Guizhou area. The bacon is smoked during the production process. The cypress wood burning during smoking produces organic acids, phenols, and alcohols that can improve the color, aroma, and taste of meat products. ; At the same time, a series of harmful polycyclic aromatic hydrocarbons (mainly 3,4-benzopyrene) will be produced, and a small amount of smoke (mainly nitrate and nitrite), sulfur dioxide and solid particles, etc. The secondary amine produced by the heating of protein in food combines with nitrite to form amine nitrite under the acidic conditions in the stomach. Ammonium nitrite and 3,4-benzopyrene are carcinogens. Eating too much will destroy people's health, and Nowadays, people pay more and more attention to health problems, and bacon, which is a traditional delicacy, need...
Claims
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Application Information
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