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Low-temperature salting and multi-layer continuous fume smoking method for cured meat

A low-temperature marinating and bacon technology, applied in food preparation, meat/fish preservation, dry preservation of meat/fish, etc., can solve the problems of poor bacon quality, lack of good control of curing and smoking temperature and time, etc. , to achieve the effect of clear layers, bright color and rich nutrition

Inactive Publication Date: 2009-08-12
冯廷萃
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AI Technical Summary

Problems solved by technology

The wood-fired bacon made by traditional folk crafts is poor in quality due to the lack of good control of the temperature and time of curing and smoking

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The production steps of low-temperature curing and multi-layer continuous smoking bacon are introduced in detail as follows.

[0007] The first step is to pre-process the raw pork. The hygienic fresh raw pork that has passed the inspection is divided into pieces or strips and washed with water. Each piece weighs about 5 catties. The second step is to marinate at low temperature. The ratio of meat and salt is prepared according to 100:1.9~3.5; the ratio of meat and wine is prepared according to 100:0.8~4; the ratio of meat and pepper is prepared according to 100:0.1~1.2; Pickling is carried out in a cold storage controlled at 3-6°C. The specific method is as follows: put the clean, hygienic and qualified raw meat into the wine, and all the raw meat is wetted by the wine and drained. Then use prickly ash powder to spread on the surface of the meat, and hot salt (at a temperature of 32-38°C) to spread on the surface of the meat. Finally, put it into a pickling tank for p...

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Abstract

The invention discloses a bacon low-temperature pickling and multi-layer continuous smoking method, belonging to the processing method of bacon. On the basis of traditional firewood bacon, the bacon is produced by combining the traditional processing technique and the current technique. The processing method comprises: pre-processing the fresh pork; pickling the pre-process pork at low-temperature; air-drying the pickled pork; multi-layer continuously smoking the air-dried pork; removing dust and testing the quality of the smoked pork; vacuum packaging the tested pork. The bacon has golden yellow color, dry and compact meat, clear layer, transparent fat lining, red lean meat, fresh taste, rich nutrient and long shelf-life of up to 10 months and so on. The human keeps fit and the life is prolonged after eating the bacon for a long time and the bacon is a common food for guest and a good gift for friend.

Description

Technical field: [0001] The invention relates to a processing method of bacon, in particular to a method for low-temperature pickling and multi-layer continuous smoking of bacon. Background technique: [0002] my country is a big country with a history of more than 5,000 years of civilization. The long history has created many excellent food cultures, and the deep processing of meat products is one of them. Among the many meat products, firewood bacon is a traditional food widely spread in the Miaoling mountainous area of ​​Guizhou. It is made by traditional folk crafts and has a history of thousands of years. It gets its name because it is mainly smoked with firewood and it is mainly made in the twelfth lunar month of each year. An important reason why firewood bacon has been popular among the people for a long time is that the food has the characteristics of convenient and safe eating, unique fragrance, delicious taste, rich nutrition, and convenient storage. Firewood b...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23B4/023A23B4/03A23B4/044A23L13/10
Inventor 冯廷萃吴政江
Owner 冯廷萃
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