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Preparation method of flavored preserved pork

A bacon and flavor technology, applied in the field of flavored bacon preparation, can solve the problems of poor product taste, short storage time, long bacon production process, etc., and achieve the effects of beautiful appearance, long storage period and mellow taste.

Inactive Publication Date: 2012-06-13
易以代
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional bacon production process is long, and it takes several months of air drying to make products, and many products have poor taste and short storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take high-quality pork slices, cut them into strips with a thickness of 2-2.5cm and a length of 30cm, and mix salt and fresh meat according to the mass ratio of salt: pork = 6:100, stir, and stir evenly;

[0018] The braised fresh meat is placed in layers in a tiled meat tank, and the intangible cultural heritage product of Dahua County, Guangxi Zhuang Autonomous Region, Gongchuan sandpaper, is used as a curtain between each layer. sealed for 6 days;

[0019] Take the marinated meat strips out of the tiled meat tank, first wash them with warm water at 43-45°C, and then put them in room temperature water for the second time, and hang them to dry at room temperature;

[0020] Put the dried meat strips at room temperature into a semi-airtight oven for baking and smoking. The oven temperature and time are controlled as follows:

[0021] The oven temperature was controlled at 87-90°C for the first 12 hours; then the oven temperature was controlled at 60-63°C and maintained ...

Embodiment 2

[0023] Take high-quality pork slices, cut them into slices with a thickness of 2.5-3cm and a length of 40cm, and mix salt and fresh meat according to the mass ratio of salt: pork = 8:100, stir, and stir evenly;

[0024] The braised fresh meat is placed in layers in a tiled meat tank, and the intangible cultural heritage product of Dahua County, Guangxi Zhuang Autonomous Region, Gongchuan sandpaper, is used as a curtain between each layer. sealed for 4 days;

[0025] Take the marinated meat strips out of the tiled meat tank, wash them with warm water at 40°C for the first time, then put them in room temperature water for the second time, and hang them to dry at room temperature;

[0026] Put the dried meat strips at room temperature into a semi-airtight oven for baking and smoking. The temperature and time are controlled as follows:

[0027] The oven temperature was controlled at 80±2°C for the first 12 hours; then the oven temperature was controlled at 65±2°C and maintained f...

Embodiment 3

[0029] Take high-quality pork slices, cut them into strips with a thickness of 2.3-2.6cm and a length of 35cm. According to the mass ratio of salt: pork = 7:100, mix salt and fresh meat and stir, and stir evenly;

[0030] Place the marinated fresh meat in layers in a tiled meat jar and seal for 4 days;

[0031] Take the marinated meat strips out of the tiled meat tank, wash them with warm water at 50°C for the first time, then put them in room temperature water for the second time, and hang them to dry at room temperature;

[0032] Put the dried meat strips at room temperature into a semi-airtight oven for baking and smoking. The temperature and time are controlled as follows:

[0033] The oven temperature was controlled at 70-75°C for the first 12 hours; then the oven temperature was controlled at 68±2°C and maintained for 48 hours; the oven lid was opened to dissipate heat, and the temperature was controlled at 51-54°C. finished product.

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PUM

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Abstract

The invention relates to a preparation method of flavored preserved pork, which has the following steps that: good-quality port is sliced, stewed in salt, put into a tile cylinder in layers, sealed, taken out, cleaned by water, hang dried and put into an oven to be baked, smoked and aired under a prepared temperature system; the flavored preserved pork which is prepared through the preparation method of the flavored preserved pork has pure taste and attractive appearance, is safe and sanitary, has long shelf life, and provides a meat product with delicious taste and high quality for people.

Description

technical field [0001] The present invention relates to a method for preparing meat food, in particular to a method for preparing flavored bacon. Background technique [0002] Bacon is a kind of meat food with a long history. Because of its good taste, long shelf life and convenient storage, it is very popular among people of all ethnic groups, especially in areas with inconvenient transportation, such as all parts of southern my country, where many people eat it all year round. However, the traditional bacon production process is long, and it takes several months of air-drying to make the product, and many products have poor taste and short storage time. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to provide a method for preparing flavored bacon which combines roasting, smoking and air-drying techniques and has a short preparation time. [0004] The present invention solves the above-mentioned technical problems with t...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 易以代
Owner 易以代
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