Preparation method of wild boar preserved meat and product of wild boar preserved meat

A method of making wild boar meat, which is applied in the field of wild boar bacon and wild boar bacon production, can solve problems such as the method of making wild boar bacon, and achieve the effect of rich color, fragrance, small size, and beautiful color

Inactive Publication Date: 2015-03-25
ZHANGJIAJIE LOULI WILD ANIMALS DEV
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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 none of them are aimed at the production method of wild boar bacon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing wild boar bacon covered with pomelo peel and grilled, the specific method and steps are:

[0023] (1) Raw material selection and pretreatment: choose Xiangxi wild boar pork belly as raw meat, remove impurities, blood stains, ribs, and diaphragm from the selected raw meat; then trim the raw meat into 4-5cm wide and 35-40cm long strips of meat;

[0024] (2) Marinating: Put the trimmed raw meat and marinating ingredients into a vacuum tumbler at a temperature of 0-4°C, with a vacuum of 0.07MPa or more. The tumbler rotates for 3 minutes and then rests for 5 minutes. The time for tumbling and marinating It is 4-6h; the marinating ingredients are made by mixing 3% salt, 0.012% sodium nitrate and 1% prickly ash powder based on the weight of raw meat.

[0025] (3) Baking: Wrap the marinated raw meat with grapefruit peel, then paste a layer of clean loess and mud on the outside of the grapefruit peel, bake at 60-70°C for 30-60min, and then re...

Embodiment 2

[0028] Example 2 : The production of leisure wild boar bacon.

[0029] Leisure wild boar bacon products are processed meat products that are dehydrated and dried after pre-processing. After being cured and dried, bacon is small in size and light in weight, easy to transport and carry, and resistant to storage due to its low moisture content.

[0030] The specific methods and steps are as follows:

[0031] (1) Raw material selection: choose fat and thin wild boar pork belly as the raw meat, and trim it into 4-5cm wide and 35-40cm long meat strips;

[0032] (2) Pickling: Mix the trimmed raw meat with 3% salt, 0.015% sodium nitrate, 1% pepper powder, 0.5% five-spice powder, 1% sugar and 1% of the weight of the raw meat. Put the marinated ingredients made by mixing white wine into the vacuum tumbler for breath-style tumble marinade, the pickling temperature is 0-4°C, the vacuum degree of the tumbler is 0.07MPa, rotate for 3 minutes, stop for 5 minutes, tumble and m...

Embodiment 3

[0036] Example 3: Preparation of cured pork belly

[0037] Cured wild boar bacon refers to processed products made from meat that is cured and then roasted.

[0038] The specific methods and steps are as follows:

[0039] (1) Raw material selection and trimming: choose wild boar pork belly that has passed the inspection of animal husbandry and veterinary medicine as raw material, remove impurities and blood stains, trim the raw material, and remove ribs and diaphragm;

[0040] (2) Pickling: Put the trimmed raw meat and the marinade consisting of 3% salt, 0.015% sodium nitrate, and 1% pepper powder into the vacuum tumbler for breathing tumble marinade Pickling temperature is 0-4°C, the vacuum degree of the tumbler is 0.07MPa, rotate for 3 minutes, stop for 5 minutes, tumble and knead for 5 hours;

[0041](3) Baking: Baking and dehydrating in a baking oven at 45-50°C for 10 hours, and baking and dehydrating in a baking oven at 55-60°C for 6 hours.

[0042] ...

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PUM

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Abstract

The invention provides a preparation method of wild boar preserved meat. The preparation method comprises the following steps: (1) selecting streaky pork of a wild boar as raw material meat and finishing the raw material meat to meat strips; (2) preparing pickling auxiliaries and putting the finished meat strips and pickling auxiliaries into a vacuum tumbler for breathable rolling and pickling, wherein the pickling auxiliaries comprise 2.5-3.5wt% of table salt, 0.01-0.15wt% of sodium nitrate and 0.8-1.2wt% of pepper powder based on the weight of the raw material meat; (3) roasting the pickled meat strips in an oven in a gradient temperature manner till the golden yellow pork skin surface and the deeply red surface of the met appear, and initially preparing the wild boar preserved meat; and (4) cooling the roasted wild boar preserved meat and then quantitatively packing in vacuum to obtain the wild boar preserved meat. The wild boar preserved meat prepared by adopting the preparation method is attractive in luster, delicious in taste and hardly decayed, and the special flavor of the wild boar meat is retained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing wild boar bacon and wild boar bacon. Background technique [0002] Pork intensive processing is the process of processing fresh or frozen pork into various products. Wild boar bacon products are processed products made from wild boar meat after being cured and roasted. Its processing methods are different. [0003] Leisure meat products are fast-moving consumer goods. They are ready-to-eat meat products for people to rest in their leisure time. 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 ev...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/29A23L13/70A23L33/00
CPCA23L13/10A23L13/70A23L33/40A23V2002/00A23V2200/314
Inventor 彭彬杜菊英
Owner ZHANGJIAJIE LOULI WILD ANIMALS DEV
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