Preparation method of preserved meat and preserved meat prepared by preparation method

Abstract

The invention discloses a preparation method of preserved meat and the preserved meat prepared by the preparation method, and relates to the technical field of food processing. The preparation methodof the preserved meat comprises the following steps of S1, pretreating meat strips: cutting meat into meat strips, adding the meat strips into a citric acid aqueous solution, performing treatment for20-50min, and fishing out the treated meat strips so as to obtain fresh meat strips; s2, pickling material preparation: weighing 100 parts by weight of purified water, adding seasonings, performing heating to boiling, performing decoction for 60-100 minutes, and performing cooling to room temperature so as to obtain pickling materials; s3, performing pickling: adding the fresh meat strips into pickling materials, performing vacuum pumping until the pressure is-0.09 Mpa to-0.07 Mpa, and performing pickling for 48-72 hours so as to obtain pickled meat; and S4, performing baking: baking the pickled meat prepared in the step S3 at 50-60 DEG C for 45-50h so as to obtain the preserved meat. The preparation method of the preserved meat has the advantage that the seasoning effect of seasonings onthe preserved meat can be conveniently improved; the preserved meat has the advantage that the seasoning effect of seasonings on the preserved meat can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bacon and the prepared bacon. Background technique [0002] Bacon is smoked bacon, which is bright in color and delicious, and is widely loved by people. With the continuous improvement of living standards, people began to try to make various flavors of bacon. [0003] The application document with the application publication number CN107319353A discloses a spicy bacon and its preparation method. The technical solution is to air-dry the meat strips, prepare the dipping solution from the lotus root pulp, and boil the leaves of the vine to make the filtrate, and use the filtrate to soak the meat strips. , using dipping liquid for dipping, adding pepper and five spices during the dipping process, drying, freezing, and smoking, so that the prepared bacon has a spicy taste and improves the quality of the bacon. [0004] However, because the meat strips...

AI Technical Summary

Problems solved by technology

[0004] However, because the meat strips have a certain thickness, the seasonings in the dipping liquid are mainly attached to the surface of the meat, and are not easy to enter the inside of the meat strips, which affects the seasoning effect of various seasonings in the dipping liquid to a certain extent.

Images