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Preserved spotted pig pork preparation method and preserved spotted pig pork

A production method, the technology of Huazhu, which is applied in the field of food processing, can solve the problems such as the production method of Huazhu bacon, and achieve the effect of rich color and fragrance, high intermuscular fat content and small volume

Inactive Publication Date: 2014-08-20
CHANGSHA WALD AGRI SCI & TECHDEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The above existing technologies have their own characteristics, but they are not aimed at the production method of Huazhu bacon

Method used

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  • Preserved spotted pig pork preparation method and preserved spotted pig pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The production of casual flower pig bacon

[0038] Leisure Huapi bacon products are processed meat products that are pre-processed and then dehydrated and dried. After being cured and dried, bacon is small in size and light in weight, making it easy to transport and carry, and it is also resistant to storage due to its low moisture content.

[0039] The production process of casual Huazhu bacon includes: raw material selection, pretreatment, pickling, baking, cooling, inspection, packaging, high-temperature sterilization, cooling, outer packaging, inspection and finished product. Its technical points are as follows:

[0040] Raw material selection: bacon mostly uses fat and thin pork belly as raw material.

[0041] Raw material pretreatment: Trim the selected raw meat into strips 4-5cm wide and 35-40cm long.

[0042] Pickling: put the trimmed raw meat and the marinating ingredients composed of 3% salt, 0.015% sodium nitrate and 1% pepper powder into the vacuum tumble...

Embodiment 2

[0050] Preparation of marinated pork

[0051] Pickled pork bacon refers to processed products made from meat that is cured and then roasted.

[0052] The process of making cured pork includes: raw material selection, inspection and trimming (ie pretreatment), ingredients, pickling, baking, cooling, inspection, packaging, inspection, and finished product storage. The key points of the process are as follows:

[0053] Raw material selection and trimming: choose the pork belly that has passed the inspection of animal husbandry and veterinarians as raw material, and remove impurities and blood stains; after trimming the raw material, remove the ribs and diaphragm.

[0054] Pickling: Put the trimmed raw meat and the marinating material composed of 3% salt, 0.015% sodium nitrate and 1% pepper powder into the vacuum tumbler for breathing tumble marinating, marinate The temperature is 0-4°C, the vacuum degree of the tumbler is 0.07MPa, rotate for 3 minutes, stop for 5 minutes, and tum...

Embodiment 3

[0060] Grilled Pork Bacon Wrapped in Grapefruit Peel

[0061] On the basis of the above-mentioned embodiment 1 or 2, before baking, carry out the following steps first: wrap the raw meat with grapefruit peel, then paste a layer of clean loess and mud on the outside of the grapefruit peel, and bake it at 60-70°C 30-60min, then remove the mud and grapefruit peel. Because grapefruit has medicinal value, the Huazhu bacon made in this way is infiltrated with the fragrance of grapefruit, and it also has the effect of treating diseases such as bronchitis.

[0062] A kind of Huazhu bacon, its component is Ningxiang Huazhu pork belly and pickling ingredient; Said pickling ingredient is the mixture of salt, sodium nitrite, Chinese prickly ash; Said Huazhu bacon adopts Ningxiang Huazhu pork belly as main raw material, Add marinade ingredients, marinate and bake. Other mixtures or combinations of marinade ingredients can also be used as desired.

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Abstract

The invention discloses a preserved spotted pig pork preparation method and preserved spotted pig pork. According to the preserved spotted pig pork preparation method, deep processing is implemented on Ningxiang spotted pig pork which is taken as a main raw material, and the preparation method comprises the following steps: raw material selection; preprocessing; preserving; roasting; cooling; inspecting, packaging and detecting to be qualified to obtain a finished product. The preserved spotted pig pork comprises such components as Ningxiang spotted pig pork and a preserving accessory, wherein the preserving accessory is a mixture of edible salt, sodium nitrite and pepper. The preparation method disclosed by the invention is simple and easy to implement, and the preserved spotted pig pork prepared by the method is attractive in color and reserves special flavor of Ningxiang spotted pig pork. By soaking the pork in the preserving accessory, color, aroma and taste of the finished preserved spotted pig pork are enriched. The preserved spotted pig pork prepared by the method is small in volume, light in weight, and convenient to transport and carry; in addition, the preserved spotted pig pork, which is low in water content, can be stored for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making bacon and bacon. Background technique [0002] Pork intensive processing is the process of processing fresh or frozen pork into various products. Huazhu bacon products are processed products made of Huazhu pork after being cured and then roasted. Its processing methods are different. [0003] Recreational meat products are fast-moving consumer goods, which are ready-to-eat meat products for people in their leisure and rest. Most of them are easy to carry, store and eat. Leisure meat products, as mid-to-high-end leisure food, are delicious, nutritious, convenient and fast, and have become more and more popular among consumers. [0004] Chinese-style meat dishes have many ingredients and complicated techniques, so the types and quantities of industrially produced meat dishes on the market are relatively small, and there are even fewer meat dishes with...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/70A23L13/428
Inventor 黄运华张德权王振宇丁楷
Owner CHANGSHA WALD AGRI SCI & TECHDEV
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