Blown preserved meat and making method thereof

Abstract

The invention provides blown preserved meat and a making method thereof. The making method comprises the following steps of selecting raw materials, performing trimming, performing cutting into strips, performing cleaning, preparing preserving liquid, performing injection and preserving, performing vacuum rolling and kneading, performing dry preserving, performing three-stage fumigation, performing cooling and performing packaging. According to the blown preserved meat disclosed by the invention, through a three-stage fumigation technology, the water migration rate of water in meat can be effectively increased; the vaporization rate of surface water in the roasting course of preserved meat is closely equal to the diffusion rate of internal water, and the internal water is timely complemented to the surface, so that color development of surface skins of fumigated preserved meat is facilitated, and the situation that the surface skins are dry and hard to present rubber state is avoided.According to the blown preserved meat disclosed by the invention, injection and preservation are combined with dry preserving, so that injection and preservation speed is high, preservation is uniform, the permeation and diffusion rate of table salt is accelerated, and under the condition that the dosage of the table salt is reduced, the table salt is injected into meat products in the largest efficiency; and besides, through dry preservation, too much water generated in the injection and preservation course is reduced, and the blown preserved meat is resistant to storage and low in nutrient component loss.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a wind-blown bacon and a preparation method thereof. Background technique [0002] Smoking is the main method of meat processing, and smoked bacon is favored by consumers because of its unique color, aroma and taste different from general meat products. Smoked bacon is mainly made of fresh and frozen livestock and poultry meat or its edible offal, supplemented with salt, koji wine, nitrate or nitrite, sauce, sugar, essence, etc., after being pickled, cleaned, smoked, etc. Smoked, is a semi-finished product. In addition to giving meat an attractive color, aroma, and taste, smoking can also remove mutton or other abnormal flavors, form a film on the surface of food, prevent moisture and oil from spilling, and prolong storage and shelf life. [0003] The traditional smoking method is to place the impregnated meat in a smoking room, then burn the wood slowly or incompletely...

AI Technical Summary

Problems solved by technology

The safety of sodium nitrite is controversial