Processing method of Chinese bacon

Abstract

The invention discloses a processing method of Chinese bacon. According to the invention, each ton of a raw material of pork sections is uniformly applied with 40 to 60kg of sea salt, 8 to 16kg of white granulated sugar, 10 to 20L of cooking wine, and 6 to 10kg of flavorings; the pork sections are then placed in a camphorwood bucket; the pork sections are pressed by using clean gypsum blocks on the surfaces; the pork sections are preserved for 9 days while protected from light; and the pork sections are baked under a temperature of 50 to 55 DEG C for approximately 20 days above a fire of charcoal or active carbon; the pork sections are cleaned by burning, sterilized through irradiation, and are processed through vacuum packaging. According to the invention, during a Chinese bacon preserving process, gypsum blocks are used for pressing, such that the Chinese bacon is naturally colored; no brushwood fire smoking is adopted, such that the Chinese bacon is not smoky, and basically no harmful substance is contained in the Chinese bacon. The Chinese bacon satisfies a national foodstuff security standard, and is a green foodstuff. The method is advantaged in simple processing, easy operation, shortened processing time, and saved production cost. The production is not restricted by seasons. With the method, scaled production can be realized.

Description

technical field [0001] The invention relates to a processing method of meat food, in particular to a processing method of bacon. Background technique [0002] Bacon is a kind of traditional meat food. The traditional folk processing method is to cut fresh pork into pieces, apply salt and seasonings, and then spray an appropriate amount of white wine. Some also add a certain amount of potassium nitrate and sodium nitrite as a coloring agent. Put it into ordinary wooden barrels and marinate for 5-8 days, and then smoke and roast it with firewood for about 30 days to become bacon products. This kind of processing method is simple, farmers can make it themselves, and small workshops are easy to produce, and the bacon is delicious. Therefore, bacon has a long history and is eaten by many people in southwest my country and most parts of the south. Chinese patent CN101380116 discloses "a processing method for edible cured meat". This method inherits the traditional folk method, a...

AI Technical Summary

Problems solved by technology

However, it has been found that the bacon processed by the above method not only has a heavier smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amount of acrylamide, N-nitrite, etc. Substances such as nitrate-based compounds, heterocyclic compounds, and 3-4 benzodiazepines, if consumed for a long time, will cause great harm to the human body; in addition, the above method is only suitable for individual farmers and small workshops to process bacon in winter, and cannot be produced in other seasons , it is difficult to form large-scale production in the form of enterprises