Low temperature cured meat processing method
A processing method and technology of bacon, which is applied in the field of meat food processing, can solve the problems such as inappropriate taste of bacon, achieve the effect of ensuring quality and avoiding the pollution of harmful bacteria
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[0009] The following are embodiments of the invention:
[0010] Marinate 100kg of the foreleg meat and pork belly that were removed according to the following requirements, and then pre-cool at 0°C-4°C to remove acid. This process is to solve the acid produced by the sugar content of fresh meat under the action of glycogen enzymes. In the pre-cooling environment of 0℃-4℃, the fresh meat can be deacidified before processing, so as to maintain the flavor of the fresh meat; after removing the skin and bone, cut it into strips with a length of 30 cm, a width of 5 cm, and a thickness of 4 cm to detect muscle fat Contains 6% to 7% meat;
[0011] The ingredients for marinating are: 2.7kg of salt, 1.1kg of white sugar, 0.2kg of Chinese prickly ash, 0.5kg of fine pepper, 0.12kg of monosodium glutamate, 0.1kg of sodium iso-vc, 0.11kg of spices, 0.01kg of red yeast rice, and 2.1kg of grain wine. Mix the first 8 ingredients in the ingredients evenly, soak them in corn wine and mix well f...
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