Method for preparing smoked preserved pork

Abstract

The preparation method of smoked bacon comprises the following method steps, (1) processing pork, soaking in white wine for 7 minutes and draining for later use; (2) adding a marinade; (3) sealing the pork together with the marinade and marinating in cold storage for 8 1 day, the refrigerated temperature is ‑2~3℃; (4) Clean the marinade on it by hand, and dry it in a clean, ventilated, and cool place for 8 days; (5) Put the dried pork on the baking tray first Pave a piece of tin foil, pour smoked rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 teaspoons of white sugar, 35ml of white wine, mix well, then cover a piece of tin foil on the pork, and start smoking; (6 ) Put the smoked bacon into the activated carbon powder and stir. The invention improves the traditional technology, has simple operation, and produces smoked bacon with good taste and less carcinogens.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing smoked bacon. Background technique [0002] Smoked bacon is one of the delicious foods with Chinese characteristics. Bacon is not only unique in flavor but also rich in nutrition. Bacon refers to processed products that are cured and then smoked and baked (or exposed to sunlight). Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. In the prior art, people sometimes refer to cured bacon that has not been smoked as bacon. During the process of pickling, baking and smoking, more carcinogens are produced. The main carcinogens in cured food are The substance is nitrite, which generally reduces the use of nitrous preservatives, and adds food additives such as sodium erythorbate to prevent the formation of carcinogens, but in the prior art, the benzopyrene produced in baking and smoking is mainly carcinogenic There are no...

AI Technical Summary

Problems solved by technology

In the prior art, people sometimes refer to cured bacon that has not been smoked as bacon. During the process of pickling, baking and smoking, more carcinogens are produced. The main carcinogens in cured food are The substance is nitrite, which generally reduces the use of nitrous preservatives, and adds food additives such as sodium erythorbate to prevent the formation of carcinogens, but in the prior art, the benzopyrene produced in baking and smoking is mainly carcinogenic There are no good prevention and treatment methods for the substance, benzopyrene toxicology data and environmental behavior Toxicity: it is the most toxic and strong carcinogen among polycyclic aromatic hydrocarbons

Moreover, benzopyrene is synthesized at high temperature, and its acid resistance and high temperature resistance are very strong, and it is relatively difficult to decompose. Therefore, in the prior art, the effects of using chemical methods to prevent or decompose benzopyrene are relatively poor. For benzopyrene in smoked food The source group of pyrene is the source of benzopyrene in food: (1) produced by incomplete combustion of fuel and deposited on the surface of food; (2) decomposition of protein, fat and carbohydrate in food at high temperature, mainly fat