Salted preserved pork with long preservation time and preparation method

Abstract

The invention provides salted preserved pork with long preservation time and a preparation method and relates to the technical field of food processing. The salted preserved pork with long preservation time comprises the following raw materials in parts by weight: 180-220 parts of pork, 3-5 parts of tea polyphenols, 2-4 parts of sesamol, 4-5 parts of sorbic acid, 5-7 parts of vitamin E, 8-12 partsof fructus crataegi, 10-14 parts of dried tangerine peels, 6-8 parts of cloves, 5-8 parts of malt and 4-6 parts of black plums. Through carrying out sterilization with an ultraviolet sterilizing lampand carrying out secondary salting with cooked flavorings, the salted preserved pork can be preserved for a longer time; the added tea polyphenols, sesamol, sorbic acid and vitamin E can also prolongthe preservation time of the salted preserved pork and are all safe and healthy additives; and through adding the fructus crataegi, the dried tangerine peels, the cloves, the malt, the black plums and bee honey, the taste can be faint-scent and sweet, and the salted preserved pork further has the actions of relieving grease and promoting digestion, thereby being worthy of great popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to cured bacon with a long shelf life and a preparation method thereof. Background technique [0002] Cured bacon mainly includes livestock and poultry meat or its edible offal as raw materials, supplemented with salt, sauce nitrate or nitrite, sugar or spices, etc., after raw materials are arranged, pickled or sauced, cleaned, shaped, air-dried or dried. It is a kind of raw meat products processed by roasting and drying processes. Its main characteristics are fine meat, clear red and white color, salty and delicious taste, unique flavor, and easy to carry and store. The formulation of auxiliary materials forms products with different flavors, providing more choices for people's life. [0003] In order to ensure that cured bacon can be stored for a long time, a certain amount of additives such as nitrate or nitrite are usually added in the production process, but nitrate or...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a cured bacon with a long shelf life and a preparation method, which solves the problems that the additives in the cured bacon will endanger the health and the taste is single and easy to be greasy.