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Preparation method for lotus-flavor preserved meat

A technology of bacon and lotus-flavored bacon, which is applied in the field of preparation of lotus-flavored bacon, which can solve the problems of few application forms and no production, and achieve the effect of improving the production process, clear layers, and dry meat

Active Publication Date: 2014-03-19
重庆百农网投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, regarding the application of lotus in food, the published literature mainly focuses on cooking food wrapped in lotus leaves, and there are few other application forms, let alone the use of lotus in the production of bacon.

Method used

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  • Preparation method for lotus-flavor preserved meat
  • Preparation method for lotus-flavor preserved meat
  • Preparation method for lotus-flavor preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 pickling liquid

[0028] Wash the non-corruption and non-mouldy lotus pods and put them in a pot to boil for 5 hours. After boiling, filter them with a 200-mesh filter cloth while they are hot to collect the filtrate. Add 10% of its mass of salt to the filtrate, stir until the salt is completely dissolved to obtain a pickling solution.

Embodiment 2

[0029] The preparation of embodiment 2 lotus-flavored bacon seasoning

[0030] The fresh lotus leaves are quickly dried, powdered, and passed through an 80-mesh sieve to obtain lotus leaf powder. Take 61 parts of lotus leaf powder, 5 parts of salt, 2 parts of white granulated sugar, 3 parts of pepper powder, 10 parts of chili powder, 2 parts of star anise powder, 2 parts of cinnamon powder and 15 parts of cooking wine, and fully mix them to prepare the lotus-flavored bacon seasoning.

Embodiment 3

[0031] The preparation of embodiment 3 lotus-flavored bacon

[0032] Weigh 10kg of fresh meat with thin, fat and thin skin, wash and cut into 0.8-1kg, 4-5cm thick meat strips. Put the cut meat strips into the pickling vat, add 20 kg of the pickling solution prepared in Example 1, start timing after the pickling solution is added into the pickling vat, and the pickling time is 30 hours. Turn over the tank for the first time after 2 hours of pickling, turn over the tank for the second time at 7 hours, turn over the tank for the third time after 20 hours, and start the tank after pickling for 30 hours. The turning over of the cylinder is a process of turning the meat strips 180 degrees. During the whole pickling process, the temperature is maintained at 2-15°C. Put the strips of meat from the vat into clean water at 15-20°C for 1.5 hours to desalinate. The desalted meat strips are rubbed in a basin filled with lotus-flavored bacon seasoning, and dry-cured after the seasoning e...

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PUM

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Abstract

The invention relates to the technical field of processing of meat products, and in particular relates to a preparation method for lotus-flavor preserved meat. A lotus-flavor preserved meat seasoning is used for the method, and comprises the following components in parts by weight: 50 to 70 parts of lotus leaf powder, 4 to 6 parts of salt, 1 to 3 parts of white granulated sugar, 2 to 4 parts of pepper powder, 6 to 12 parts of red chilli powder, 1 to 3 parts of star aniseed powder, 1 to 3 parts of ground cinnamon and 10 to 20 parts of cooking wine. The preparation method comprises the steps of preparation of a lotus seed pot curing solution, curing of fresh meat, dry-curing, smoking and the like. The preparation method for the lotus-flavor preserved meat is easy to operate and convenient to implement; lotus seed pot, lotus leaves and lotus petioles are fully utilized as raw auxiliaries; the prepared lotus-flavor preserved meat has bright color and luster, close texture, dry meat body, distinct layers and tangy lotus flavor, tastes fat but not greasy and thin but not stiff, can leave a rich aftertaste, and is nutrient-rich.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a preparation method of lotus-flavored bacon. Background technique [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan, Guangdong and other places. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". Bacon has the advantages of beautiful color, unique flavor, and rich nutrition, and is deeply loved by everyone. However, the traditional bacon has a single taste, which is far from satisfying people's needs for the taste of bacon. [0003] Lotus leaves and lotus stalks contain various alkaloids, such as neceline, protonuciferine, and nuciferine, as well as vitamin C, polysaccharides, etc., which have the functions of clearing away heat, detoxification and hemostasis. The lotus pod tastes bitter and astringent, and has the effects of eliminating blood stasis, hemostasis, and dehumidif...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/30A23L1/314A23L1/318A23L33/10
CPCA23L13/428A23L13/70A23L27/00A23L33/10
Inventor 彭德光董宪兵罗平唐春红周艺文马龙
Owner 重庆百农网投资有限公司
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