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Method for making bacon with five species

A production method and technology of bacon, applied in the direction of preserving meat/fish with chemicals, etc., can solve the problems of short preservation time and inability to marinate, achieve long preservation time, reduce carcinogens, and facilitate preservation

Inactive Publication Date: 2013-09-11
ANHUI WINS ONE MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, people sometimes refer to cured bacon that has not been smoked as bacon. Traditional bacon and bacon are affected by seasons. Generally, they cannot be cured in summer. Even if they are marinated, the storage time also very short

Method used

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Embodiment Construction

[0010] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0011] A preparation method of spiced bacon, comprising cleaning and cutting into strips, marinating and turning over a vat, washing, drying, and packing; the pickling and turning over a vat adopts special ingredients. Special ingredients include 3.5% to 4.5% of salt, 2.5% to 3.5% of spices, 1.5% to 2.5% of sugar, 0.08‰ to 0.12‰ of nitrous, 0.28% to 0.32% of D Sodium ascorbate, 0.045‰~0.055‰nisin and 0.08%~0.12% soy sauce; the pickling temperature is below 4 degrees, for ten to fifteen days, the marinating temperature is below 10 degrees, and the marinating time is 24 Hours, 55 - 65 degrees drying for 24 hours. Turn over the vat for pickling once a day, repeat more than ten times.

[0012] Sorbic acid, benzoic acid, carmine, lead, inorganic arse...

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PUM

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Abstract

The invention provides a method for making bacon with five species, and relates to the field of foodstuff processing method technology, which is characterized in that the method comprises cleaning, cutting strip, preserving, turning over jar, cleaning, drying and packing; the steps for preserving and turning over jar use specially-produced ingredient. The invention employs specially-produced ingredients with preservation effect for preserving, which be used for preserving in summer with long preservation time, and reducing carcinogenesis substance effects in the preserved foodstuff.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a method for preparing spiced bacon. Background technique: [0002] Cured duck is one of the delicious foods with Chinese characteristics. Bacon is not only unique in flavor but also rich in nutrition. Bacon refers to processed products that are cured and then smoked and roasted (or exposed to sunlight). Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. In the prior art, people sometimes refer to cured bacon that has not been smoked as bacon. Traditional bacon and bacon are affected by seasons. Generally, they cannot be cured in summer. Even if they are marinated, the storage time Also very short. Invention content: [0003] The technical problem to be solved by the present invention is to provide a method for preparing spiced bacon with good taste, little influence of seasons and long storage time. [0004] The te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
Inventor 王志强侯君
Owner ANHUI WINS ONE MEAT FOOD
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