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Preparation method of preserved meat

A technology of bacon and strips, which is applied in the preservation of meat/fish, preservation of meat/fish with chemicals, food preservation, etc., can solve the problems of prolonging the shelf life of bacon, and achieve the effects of bright color, delicate taste and unique flavor.

Inactive Publication Date: 2018-10-12
贵州务川科华生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for preparing bacon to solve the problem in the prior art that preservatives are needed to prolong the shelf life of bacon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A kind of preparation method of bacon, comprises the following steps: Step 1, raw material processing: cut the pork of freshly slaughtered into 6cm wide meat strips;

[0020] Step 2, prepare the marinade: the marinade is composed of 5kg of edible salt, 1.5kg of mulberry milk powder and 0.8kg of tea polyphenol powder, and the mulberry milk powder is the powder made by drying the mulberry milk;

[0021] Step 3. Marinating: Mix the marinade and apply it on the meat strips. The weight ratio of the marinade to the meat strips is 1:10. Put the marinade coated meat strips into a clay tank to marinate for 12 days;

[0022] Step 4, washing and drying: wash the marinated meat strips with warm water at 50°C, and then dry them in the sun until the water content of the meat strips is 30%;

[0023] Step 5. Smoke: hang the dried meat sticks directly above the smoked material, smoke with an open fire for 1 hour, and then smoke for 20 hours. The smoked material consists of...

Embodiment 2

[0025] Embodiment 2: A kind of preparation method of bacon, comprises the following steps: Step 1, raw material processing: cut the pork of freshly slaughtered into 7cm wide meat strips;

[0026] Step 2. Prepare the marinade: the marinade is composed of 5.5kg of edible salt, 1.75kg of mulberry milk powder and 0.9kg of tea polyphenol powder. The mulberry milk powder is a powder made by drying mulberry milk;

[0027] Step 3. Marinating: Mix the marinade and apply it on the meat strips. The weight ratio of the marinade to the meat strips is 1:11. Put the marinade coated meat strips into a clay tank to marinate for 14 days;

[0028] Step 4, washing and drying: wash the marinated meat strips with warm water at 53°C, and then dry them in the sun until the water content of the meat strips is 33%;

[0029] Step 5. Smoke: Hang the dried meat strips directly above the smoked material, smoke with an open flame for 1.25 hours, and then smoke for 21 hours. The smoked material consists of l...

Embodiment 3

[0031] Embodiment 3: A kind of preparation method of bacon, comprises the following steps: Step 1, raw material processing: cut the pork of fresh slaughter into 8cm wide meat strips;

[0032] Step 2. Prepare the marinade: the marinade consists of edible salt 6k g , mulberry milk powder 2k g Composed of 1 kg of tea polyphenol powder, the mulberry milk powder is the powder made by drying the mulberry milk;

[0033] Step 3. Marinating: Mix the marinade and apply it on the meat strips. The weight ratio of the marinade to the meat strips is 1:12. Put the marinade coated meat strips into a clay tank to marinate for 16 days;

[0034] Step 4, washing and drying: wash the marinated meat strips with warm water at 55°C, and then dry them in the sun until the water content of the meat strips is 36%;

[0035] Step 5. Smoke: hang the dried meat strips directly above the smoked material, smoke for 1.5 hours with an open flame, and then smoke for 22 hours. :2 ratio composition, when smokin...

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PUM

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Abstract

The application of the invention discloses a preparation method of preserved meat belonging to the technical field of food processing. The preparation method comprises the following steps of step I, treating raw materials: cutting slaughtered pork into pork strips; step II, preparing preserving materials, wherein the preserving materials consist of edible salt, paper mulberry tree juice powder andtea polyphenol powder in parts by weight; step III, performing preserving: performing uniform mixing on the preserving materials to obtain a mixture, applying the mixture onto the pork strips, putting the applied pork strips in a container and performing preserving for 12-16 days; step IV, performing cleaning and performing drying: cleaning the preserved pork strips with warm water, and then placing the cleaned pork strips in sunshine for drying; step V, performing smoking: hanging the dried pork strips directly over smoking materials, performing smoking with a naked fire firstly, and then performing fumigation, wherein the smoking materials consist of paper mulberry tree leaves, cypress twigs, cortex eucommiae and radix scutellariae; and step VI: performing storage: hanging the smoked pork strips in a ventilated plate, and performing natural storage. According to the scheme, the preserved meat which is prepared through combination of a plurality of steps is bright in color, has specific smoking fragrance of the conventional preserved meat and unique fragrance of the preserved meat, and is long in storage quality guarantee period.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing bacon. Background technique [0002] Smoked bacon is a kind of cured meat in China. It is mainly popular in Guizhou, Sichuan, Hunan and Guangdong. It is cured with salt, sugar, seasoning spices and preservatives, and then processed by baking or smoking. into meat products. The smoked bacon is the same on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in color. It tastes mellow, fat but not greasy. And other functions, loved by the public. [0003] After traditional bacon is smoked, the shelf life is short. In order to extend the shelf life of bacon, a certain amount of preservatives will be added during production, so that the residual amount of preservatives in bacon products is high, which seriously endangers human health. At the same time, carcinogenic substan...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23B4/048A23B4/20A23B4/24
CPCA23B4/048A23B4/20A23B4/24A23L13/70A23V2002/00A23V2250/214A23V2250/2132A23V2250/55A23V2250/21Y02A40/90
Inventor 冉贤
Owner 贵州务川科华生物科技有限公司
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