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Preserved meat curing method

A technology for bacon and meat strips, which is applied in the field of bacon curing, can solve problems such as carcinogenicity, and achieve the effects of being easy to eat, fast and delicious, and comfortable in taste.

Inactive Publication Date: 2019-06-18
郭家玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the smoke used to smoke bacon contains a large amount of benzopyrene, which also has a strong carcinogenic effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. fresh pork is divided into 20cm wide, 8cm wide, and 0.7kg skin-on strips, and then 0.5kg of wine at 50°C is evenly smeared on every 50kg of meat strips, and then 3.5kg of marinade is evenly smeared, and the marinade is in parts by weight It includes the following ingredients: 4.5 parts of table salt, 0.2 part of minced ginger, 0.2 part of minced garlic and 0.4 part of peppercorns;

[0026] b. After smearing the smeared meat strips in an environment of 16-17°C for 5 days, rinse the surface of the meat strips with clean water until there is no residue;

[0027] c. Hang the rinsed meat strips until there is no water dripping down, put them into a closed smoking room at 40-43°C, first smoke and roast with the smoke generated by burning cypress branches for 6 hours, and then use cypress shavings and firewood shavings to mix evenly The smog produced by the combustion of the mixture was smoked and roasted for 6 days to obtain smoked meat strips, and the mixture included 1 p...

Embodiment 2

[0036] The cured bacon method of the present embodiment comprises the following steps:

[0037] a. Cut the fresh beef into 30cm long, 10cm wide, and 1kg strips of meat with skin, then evenly smear 1kg of wine at 55°C on every 50kg of meat strips, and then evenly smear 4kg of marinade, and the marinade includes the following ingredients in parts by weight : 5 parts of table salt, 0.4 parts of minced ginger, 0.4 parts of minced garlic, 0.6 parts of peppercorns, 0.5 parts of orange peel powder, 0.5 parts of tartaric acid and 0.2 parts of sodium hypophosphite; Mix and stir-fry over low heat until no visible water vapor escapes, then spread evenly on the meat strips while hot, then mix several ingredients of the remaining marinade and spread evenly on the meat strips, among them, fry salt and other materials in advance It can make the taste better; orange peel powder has strong antioxidant activity, tartaric acid can help improve the antioxidant effect of orange peel powder, and so...

Embodiment 3

[0048] a. Fresh pork is divided into 25cm wide, 9cm wide, and 0.8kg meat strips with skin, and then 0.8kg wine is evenly smeared on every 50kg meat strips, and then 3.8kg marinade is evenly smeared, and the marinade comprises the following by weight: Ingredients: 4.8 parts of table salt, 0.3 parts of minced ginger, 0.3 parts of minced garlic, 0.5 parts of peppercorns, 0.7 parts of orange peel powder, 0.5 parts of tartaric acid and 0.3 parts of sodium hypophosphite; Stir-fry over low heat until no visible water vapor escapes, then spread evenly on the meat strips while hot, then mix several ingredients of the remaining marinade and spread evenly on the meat strips;

[0049] b. After smearing the smeared meat strips in an environment of 16-17°C for 5 days, rinse the surface of the meat strips with clean water until there is no residue;

[0050] c. Hang the rinsed meat strips until there is no water dripping down, put them in a closed smoking room at a temperature of 44-46°C and ...

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PUM

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Abstract

The invention discloses a preserved meat curing method. The preserved meat curing method mainly includes the following steps of strip cutting, applying, curing, smoke curing, skin burning, cleaning and baking. According to the curing steps of the preserved meat curing method, meats can be in a tasty flavor quickly and the tasty effect is good, the meats are moderately salty and cannot be subjectedto fat oxidation during curing, and thus the fresh flavor of the meats is retained; during smoke curing, the smoke curing temperature and time are controlled reasonably, and thus the hard meat quality due to excessive dehydration of cells is avoided while the aroma of smoke is fully absorbed by the meats; benzoapyrene in the smoke is condensed through a condensing tube, thus the adsorption amountof the benzoapyrene on the surfaces of the meats is decreased, and the residual rate is decreased; in the skin burning step, firstly, hair roots can be removed from pork skins; and secondly, after preserved meats are cooked, the pork skins are soft and convenient to eat; in the cleaning step, dust particles on the surfaces of the meats are washed off, and the benzoapyrene residue is further lowered; and the meats are dried to be with the moisture content being 20%-25% at the specific temperature, thus when the meats are eaten, the elasticity is good, the viscosity is high, eaters cannot feeldry and acerbity, and the taste is more comfortable.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for curing bacon. Background technique [0002] Bacon is a traditional meat product in China. It is widely loved by people because of its unique fragrance. [0003] The traditional bacon production process is similar. Generally, the meat strips are first marinated with spices, and then smoked and roasted with firewood. The process indicators are different, and the taste and texture of the bacon produced are also different. Homemade bacon has the common characteristics of pickled products, that is, salty, hard, dry, and astringent. As a mass-produced bacon, in order to obtain a better taste, nitrite is generally added during the preparation process to develop color and inhibit bacteria. At the same time, it improves the taste of the product, and strives to make the meat elastic and odor-free. In an acidic environment (such as in the stomach), nitrite can form nitr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L5/20A23L5/10
Inventor 郭家玉
Owner 郭家玉
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