Preparation method of preserved meat

Abstract

The invention relates to a preparation method of preserved meat, which comprises the following steps: in specific climatic environment with appropriate temperature, humidity and wind scales, high-quality marbled meat is selected as the main food material, and through four procedures, namely preparing a ginger and wine liquor seasoning, curing, refrigerating and airing, the special preserved meat which has bright color and luster, is fat but not greasy and has rich taste and incense is prepared. The preserved meat is golden yellow in skin color, and has a luster; lean meat is ruddy; fatty meat is light yellow; the preserved meat has special aroma of dried meat; the preserved meat is soaked in a curing liquor repeatedly for multiple times and placed in a freezer for refrigeration, so that the taste is better compared with air-dried preserved meat and smoke-dried bacon, the shelf life is longer, and the preserved meat does not go bad easily; through multiple times of curing with the curing liquor, hazardous materials of the preserved meat are reduced, and the preserved meat is suitable for industrialization production.

Description

technical field [0001] The invention relates to the field of meat processing in autumn and winter, in particular to a method for preparing southern bacon. 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". Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, carbohydrates and other elements. The bacon is made of fresh pork belly with skin, cut into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then dried or smoked. and other effects. [0003] However, the prior art mainly adopts methods such as direct air-drying, oven-drying, or using or smoking, and the taste is relatively simple, and the flavor and mouthfeel may be affected due to deteriorat...

AI Technical Summary

Problems solved by technology

[0003] However, the existing technology mainly adopts direct air-drying, oven-drying, or smoking or smoking, and the taste is relatively simple, and it may deteriorate during the shelf life, which may affect the flavor and taste.