Processing technology of farmer preserved meat

A processing technology and bacon technology, applied in the field of farm bacon processing technology, can solve the problems of carcinogens, smoke entering pork, bacon quality and safety impact, etc., to achieve the effect of improving quality and taste, and improving safety

Inactive Publication Date: 2019-10-22
刘化龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional roasting method generally uses sealed roasting, and the sealing port is not opened during the whole roasting process, so that the smoke during roasting cannot be discharged in time, causing the smoke to enter the pork, and the smoke contains a large amount of carcinogens, which makes The quality and safety of bacon suffers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing technology of farm bacon, comprising the steps of:

[0014] (1) Put the pork into the vat to marinate for 7 days, and turn the vat once every 2 days;

[0015] (2) Then the pork was taken out to dry for 6 days;

[0016] (3) Bake the air-dried pork, seal and bake for 6 hours on the first day; open the sealed port by one-fifth and bake for 2 hours on the second day, then open the sealed port by two-fifths and bake Bake for 4 hours; on the third day, open half of the seal and bake for 6 hours; on the fourth day, fully open the seal and bake.

[0017] Further, the temperature of the roasted pork is 48°C.

Embodiment 2

[0019] A processing technology of farm bacon, comprising the steps of:

[0020] (1) Put the pork into the vat to marinate for 9 days, and turn the vat once every 3 days;

[0021] (2) Then the pork was taken out to dry for 8 days;

[0022] (3) Bake the air-dried pork, seal and bake for 8 hours on the first day; open the sealed port by one-fifth and bake for 2 hours on the second day, then open the sealed port by two-fifths and bake Bake for 4 hours; on the third day, open half of the seal and bake for 8 hours; on the fourth day, fully open the seal and bake.

[0023] Further, the temperature of the roasted pork is 53°C.

Embodiment 3

[0025] A processing technology of farm bacon, comprising the steps of:

[0026] (1) Put the pork into the vat to marinate for 8 days, and turn the vat once every 2 days;

[0027] (2) Then the pork is taken out and aired for 7 days;

[0028] (3) Bake the air-dried pork, seal and bake for 7 hours on the first day; open the sealed port by one-fifth and bake for 2 hours on the second day, then open the sealed port by two-fifths and bake Bake for 4 hours; on the third day, open half of the seal and bake for 7 hours; on the fourth day, fully open the seal and bake.

[0029] Further, the temperature of the pork during roasting is 51°C.

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PUM

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Abstract

The invention discloses a processing technology of farmer preserved meat, wherein the processing technology includes the following steps: (1) putting pork into a jar, pickling for 7-9 days, and stirring the jar once in 2-3 days; (2) taking out the pork, and sun-curing for 6-8 days; and (3) baking the sun-cured pork, and carrying out sealed baking for 6-8 hours on the first day; opening one fifth of a sealing port on the second day and then baking for 2 hours, then opening two fifths of the sealing port and baking for 4 hours; and on the third day, opening half of the sealing port and baking for 6-8 hours, and on the fourth day, opening the whole sealing port and baking. The sealing port is opened slowly when baking, so as to avoid smoke staying in the jar for a long time and being absorbedby the pork, so that carcinogen can be discharged in time, the safety of the preserved meat is improved, and the quality and taste of the preserved meat are also improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of farm bacon. Background technique [0002] The production of cured bacon generally goes through the process of material selection→trimming→ingredients→marinating→drying→baking→packaging. Among them, the pickling and baking links will directly affect the quality of cured bacon. The traditional roasting method generally uses sealed roasting, and the sealing port is not opened during the whole roasting process, so that the smoke during roasting cannot be discharged in time, causing the smoke to enter the pork, and the smoke contains a large amount of carcinogens, which makes The quality and safety of bacon has been affected. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing technique for farmhouse bacon. The farmhouse bacon produced by the method has good quality...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L5/10
CPCA23L5/15A23L13/10A23L13/70
Inventor 刘化龙
Owner 刘化龙
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