Preserved meat and pickling method thereof

Abstract

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

Description

technical field [0001] The invention relates to the technical field of animal product processing, in particular to bacon and a curing method thereof. 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. Because it is usually cured in the twelfth lunar month, it is called "bacon". 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] Traditional bacon is generally marinated and smoked. When marinated, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. The traditional smoked meat is hung directly in the room, and then the fire is set under the meat Smoked and baked, this method is inefficient and has fire hazards, so it is not suitable for large-scale p...

AI Technical Summary

Problems solved by technology

[0003] Traditional bacon is generally marinated and smoked. When marinated, it is rubbed with spices to taste, and then it is left to stand for a period of time, and then smoked. The traditional smoked meat is hung directly in the room, and then the fire is set under the meat Smoked and baked, this method is inefficient and has fire hazards, so it is not suitable for large-scale production; now there are special bacon roasting machines and equipment, which use sesame oil to fumigate and electric heating. Although the bacon made in this way looks beautiful, the smoked smell is difficult to enter the meat The taste is moderate, but not tasty, and the taste is blunt and monotonous, losing the traditional flavor characteristics