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Processing method for vacuum packaged mildew-proof preserved meat

A processing method and vacuum packaging technology, which is applied in the field of vacuum-packed bacon to prevent mildew, can solve problems such as mold on the surface of bacon, and achieve the effects of simple steps, obvious effects, and improved production efficiency

Active Publication Date: 2014-04-09
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, packaged bacon can be purchased in the market at any time of the year, but even if it is vacuum-packed, it cannot solve the problem of mildew on the surface of a small amount of bacon. The return loss of the production company due to moldy bacon is not less than 4% per year.

Method used

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Embodiment Construction

[0011] The present invention will be further described below in conjunction with specific embodiment:

[0012] The present invention adopts edible salad oil or other edible oils in material selection, thawing, segmentation, static pickling for 96-120 hours, drying, frying, quantitative packaging, and delivery, and the oil temperature is controlled at 160 degrees Celsius to 180 degrees Celsius. Celsius, the frying time is controlled at 6-10 seconds. The invention increases the frying process, the surface color of the cured meat product is more attractive, the packaging is close, the vacuum degree effect is good, and there is no mildew phenomenon during the sales period.

[0013] Other unexplained parts involved in the present invention are the same as the prior art.

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PUM

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Abstract

The invention discloses a processing method for vacuum packaged mildew-proof preserved meat. The processing method comprises the following technological steps of: selecting materials, unfreezing, sectioning, salting for 96-120 hours at a standstill, drying, frying, quantitatively packing, and delivering goods, wherein edible salad oil is used for frying, the oil temperature is controlled in the range from 160 DEG C to 180 DEG C, and the frying time is controlled in the range from 6 seconds to 10 seconds. The preserved meat produced by the method has no signs of mold; and the technical scheme comprises simple and convenient steps and is suitable for industrialization production, thus the production efficiency is improved, and the effect is obvious.

Description

technical field [0001] The invention relates to a mildew-proof processing method for vacuum-packed bacon. Background technique [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. The smoked bacon is the same on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in color. To cold, digestion and other functions. [0003] At present, packaged bacon can be purchased in the market at any time of the year, but even vacuum packaging cannot solve the problem of mildew on the surface of a small amount of bacon. The return loss caused by moldy bacon for production companies is not less than 4% per year. Contents of the invention [0004] The object of the present invention is to aim at the deficiencies of the above-mentioned prior art at present, and provide a kind of vacuum-packed bacon anti-mold processing method ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/023
CPCY02A40/90
Inventor 徐宝才周辉余忠杨明陈振林田英刚
Owner NANJING YURUN FOOD
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