Method for pickling salt-cured meat by adopting two-way permeation method
A technology of osmosis and reverse osmosis, which is applied in food preparation, application, food science, etc., can solve the problems of fishy smell of livestock meat, hard texture of bacon, and indistinct aroma, and achieve the effect of less salt and shorter time
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Embodiment 1
[0019] Wash the fresh pork, rub 4.5% salt on the pork, and dry it for 3 days at 25°C with a second-level wind blower. After the blood water comes out and the surface is dry, the cured meat is obtained. Wash off the salt on the surface of the marinated meat, and then pour 3 times the reverse osmosis solution, which is composed of 5% glycerin, 25% ethanol, and 70% pure water, until the softness of the meat is close to that of fresh meat, Take out and dry the surface moisture to obtain the finished bacon.
Embodiment 2
[0021] Wash the fresh pork, rub 7.5% salt on the pork, and dry it for 4 days at 15° C. under a level 1 wind blast. After the blood is drained and the surface is dry, cured meat is obtained. Wash off the salt on the surface of the marinated meat, and then pour 4 times the reverse osmosis solution, the reverse osmosis solution includes 10% glycerin, 40% ethanol, 50% spice infusion, until the softness of the meat is close to that of fresh meat , take it out, and dry the surface moisture to obtain the finished product of bacon. The surface of the finished bacon is coated with 5% glycerin and preserved.
[0022] The spice infusion liquid is made by mixing star anise, tangerine peel, cinnamon bark, thyme, and peppercorns, adding 5 times of water to boil, then simmering in low heat, filtering, and taking the infusion liquid.
Embodiment 3
[0024] Wash the fresh pork, rub 6% salt on the pork, and dry it for 5 days at 20°C under a level 1 wind blast. After the blood water comes out and the surface is dry, the cured meat is obtained. Wash off the salt on the surface of the marinated meat, and then pour 5 times the reverse osmosis solution, the reverse osmosis solution includes 10% glycerin, 30% ethanol, 60% spice infusion, until the softness of the meat is close to that of fresh meat , take out and dry the surface moisture to obtain the finished product of bacon. Spray 10% glycerin on the surface of the finished bacon and save it.
[0025] Spice infusion is prepared by mixing pepper, fennel, ginger, aniseed, and white cardamom, adding 10 times of water to boil, then simmering for 1 hour, filtering, and taking the infusion.
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