Method for curing special flavor preserved meat

Abstract

The invention discloses a method for curing special flavor preserved meat. The method specifically comprises the following seven steps: preparing a smoked meat room, selecting and treating raw meat, selecting smoked materials, smoking, loading, curing, airing and preserving. The preserved meat is smoked by smoke produced by fresh pine twigs and cypress twigs, and ingredients of an appropriate ratio are added and cured by selecting an earthen jar with excellent breathability, the ingredients and smoke of the pine twigs and cypress twigs permeate into strip-shaped meat loafs in the smoking and curing process, the fishy smell of the strip-shaped meat loafs is removed, and the preserved meat is endowed with special flavor. The preserved meat disclosed by the invention is pure natural, does notcontain any additive or preservative, is short in curing time, clean, sanitary, convenient to preserve and eat, unique in flavor and moderate in taste, and has excellent social benefits and economicbenefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pickling method of characteristic flavor bacon. Background technique [0002] Due to the influence of climate and storage environment, raw meat is not easy to preserve. People have created a method of making cured meat in practice. This method can preserve meat for a long time, and meat can also be eaten during periods of shortage of fresh meat. Bacon is mainly popular in Sichuan, Hunan, Guangdong and Guizhou. Because it is usually marinated with pork in the twelfth lunar month of the lunar calendar, it is called bacon. [0003] In the existing method of making bacon, it is usually prepared by washing the pork, then mixing the pork with the ingredients, marinating and smoking, and there are the following problems: one, because the bacon needs to be stored for a long time, for To avoid rot, deterioration and worms in bacon, when making bacon, the amount of s...

AI Technical Summary

Problems solved by technology

[0003] In the existing method of making bacon, it is usually prepared by washing the pork, then mixing the pork with the ingredients, marinating and smoking, and there are the following problems: one, because the bacon needs to be stored for a long time, for To avoid rot, deterioration and worms in bacon, when making bacon, the amount of salt is often increased, and the bacon produced has a heavy salty taste and poor taste, which is not suitable for modern people's needs for light and delicious food; the second is to increase the appearance of bacon And taste, when making bacon, often add a lot of additives, such as hydrogen peroxide, which can decolorize, etc., although adding these additives can ensure the storage time, color and taste of bacon, but long-term consumption is not good for human health; the third is bacon During the smoking process, most of the dried smoked materials are directly burned. This method eliminates some of the specific ingredients in the smoked materials during the drying and burning process, resulting in poor effects of its unique smell penetrating into the meat; The 4th, at present a lot of bacons are cured in large chunks of meat when they are pickled. In order to obtain a better curing effect, a long curing time is needed. It is difficult for the ingredients to fully penetrate into the center of the meat, which leads to poor taste of the bacon. When people eat it, after cutting a part from the large piece of bacon, the remaining bacon is damaged due to its own protection mechanism, so it is difficult to continue to preserve for a long time