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Deep processing and making technology of flavored cured meat

A production technology and deep processing technology, which is applied in the field of deep processing and production technology of flavor bacon, can solve the problems of inconvenient eating outside and can only be eaten and cooked now, and achieve the effect of improving palatability, increasing appetite, and smooth oil content

Inactive Publication Date: 2017-05-31
遵义市俊丰食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This way of eating can only be eaten and cooked now, or it can be eaten after heating next time after it is cooked. It is basically impossible to buy ready-made deep-processed bacon on the market. For some office workers or people on business trips and camping, it is not necessary. takeaway

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of deep-processing production technology of flavor bacon, comprises the following steps:

[0020] a. Clean the marinated and baked bacon, absorb the moisture on the surface of the bacon, and cut into diced meat with a size of 2.5-3cm;

[0021] b. Prepare the seasoning. The raw materials involved are 20g of Dictyophora, 45g of Cordyceps militaris, 40g of Pai grass, 25g of white buckle, 50g of hawthorn, 12g of patchouli, 40g of spirit grass, 40g of sand ginger, 45g of cumin, 12g of pepper, 45g rapeseed and 25g Chinese prickly ash; powder all the ingredients and mix them for later use;

[0022] c. Put the seasoning prepared in step b into a hot pot at 70-80°C, add salt and rock sugar powder, 6 parts of salt, 4 parts of rock sugar powder, and 16 parts of seasoning, stir fry for 30 minutes after adding; then control the seasoning The temperature of the material is within the range of 60-70°C, put the diced meat into it, so that the seasoning will bury t...

Embodiment 2

[0023] Embodiment 2: a kind of deep-processing production process of flavor bacon, comprises the following steps:

[0024] a. Clean the marinated and baked bacon, absorb the moisture on the surface of the bacon, and cut into diced meat with a size of 2.5-3cm;

[0025] b. Prepare the seasoning. The raw materials involved are 10g of Dictyophora, 50g of Cordyceps militaris, 35g of papaya, 35g of white buckle, 45g of hawthorn, 18g of patchouli, 45g of lingcao, 50g of sand ginger, 40g of cumin, 18g of pepper, 40g rapeseed and 30g peppercorns; powder all the ingredients and mix them for later use;

[0026] c. Put the seasoning prepared in step b into a hot pot at 70-80°C, add salt and rock sugar powder, 8 parts of salt, 3 parts of rock sugar powder, and 14 parts of seasoning, stir fry for 35 minutes after adding, and then control the seasoning The temperature of the material is within the range of 60-70°C, put the diced meat into it, so that the seasoning will bury the diced meat; ...

Embodiment 3

[0027] Embodiment 3: a kind of deep-processing production process of flavor bacon, comprises the following steps:

[0028] a. Clean the marinated and baked bacon, absorb the moisture on the surface of the bacon, and cut into diced meat with a size of 2.5-3cm;

[0029] b. Prepare the seasoning. The raw materials involved are 15g of bamboo fungus, 40g of Cordyceps militaris, 45g of papaya, 30g of white buckle, 40g of hawthorn, 16g of patchouli, 35g of spirit grass, 45g of sand ginger, 50g of cumin, 16g of pepper, 35g rapeseed and 35g peppercorns; powder all the ingredients and mix them for later use;

[0030] c. Put the seasoning prepared in step b into a hot pot within the range of 70-80°C, add salt and rock sugar powder, 7 parts of salt, 4 parts of rock sugar powder, and 18 parts of seasoning, stir fry for 40 minutes after adding; then Control the temperature of the seasoning in the range of 60-70°C, put the diced meat in it, so that the seasoning will bury the diced meat; co...

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PUM

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Abstract

The invention discloses a deep processing and making technology of flavored cured meat in the field of food processing. The deep processing and making technology comprises the following steps of thoroughly cleaning cured meat, enabling moisture on the surface of the cleaned cured meat to be drained in a sucking manner, and cutting the dried cured meat into diced cured meat; preparing seasoning including the raw materials of dictyophora indusiata, cordyceps militaris, lysimachia sikokiana, amomum cardamomum, haws, cablin patchouli herbs, lysimachia foenum-graecum hance, rhizoma kaempferiae, cumin seeds, fructus piperis, caraway seeds and Chinese prickly ash, grinding all the raw materials into powder, and performing mixing; putting the seasoning into a hot pot of 70-80 DEG C, adding table salt and crystal sugar powder, and performing stir-frying for 30-40min; then controlling the temperature of the seasoning to be within the range of 60-70 DEG C, putting the diced cured meat into the hot pot, and enabling the diced cured meat to be buried with the seasoning; and covering the pot with a pot cover, performing braising for 7-8h, picking out the braised diced cured meat from the seasoning, performing cooling, and then performing vacuum packaging. The cured meat deeply processed and made by the technology disclosed by the invention is fragrant in odor, and after the cured meat deeply processed and made by the technology is eaten, fragrance is kept in mouths for a long term; and the cured meat is chopped into the diced cured meat, processing and cooking are performed, then vacuum packaging is performed, and no other additives are added, so that the flavored cured meat can be preserved for a long term, is convenient to carry and can be eaten after being unpackaged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a deep-processing process for flavored bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then roasted (or exposed to sunlight). Bacon has strong anti-corrosion ability, can prolong the storage time, and add a unique flavor, which is the main difference from bacon. [0003] The bacon sold on the market is basically vacuum-packed for sale after the bacon is marinated and baked. Usually, it is bought back and processed together with other dishes. There are many ways to eat bacon, such as stewed bamboo shoots with bacon, stewed white beans with bacon, fried bacon with broccoli, fried bacon with tempeh, fried bacon with celery, fried bacon with bad chili, etc. Only in this way can the unique flavor and taste of bacon be reflected. This way of eating can only be eaten and cooked now, or it can be eaten after heating next time after it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 何俊丰胡万美
Owner 遵义市俊丰食品有限责任公司
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