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Cured meat processing method

A processing method and technology of bacon, which is applied in the field of food processing, can solve problems such as general taste, unreasonable nutrition mix, and single ingredients of bacon, so as to achieve better taste, rich taste, and improved eating experience

Pending Publication Date: 2021-05-07
XUPU COUNTY XING DRAGON FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing processing technology, most bacon processing methods usually include dicing, drifting, pickling, sausage enema, drying and preservation, but the bacon produced by these methods has single ingredients, unscientific, unreasonable nutritional mix, and general taste

Method used

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Embodiment Construction

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0020] The invention provides a method for processing bacon, comprising the steps of:

[0021] S1. Prepare the ingredients. Cut the pork into strips with a length of 30-50cm, a width of 10-20cm, and a thickness of 3-5cm; cut the fresh pork into strips, which is convenient for hanging during smoking and for later storage.

[0022] S2, the first pickling, uniformly smear ingredients on the surface of pork strips and let stand for 1-3h; the ingredients are composed of the following raw materials in parts by weight: 80-1...

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PUM

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Abstract

The invention provides a cured meat processing method. The method includes the following steps: S1, the step of material preparation, namely the step of cutting pork into strips with the length being 30-50 cm, the width being 10-20 cm and the thickness being 3-5 cm; S2, the step of first curing, namely the step of uniformly smearing ingredients on the surfaces of the pork strips, and allowing the pork strips to stand for 1-3 h; S3, the step of second curing, namely the step of stacking the pork strips after first curing in a container in layers, spreading a layer of salt at each layer, and performing curing for 5-7 days; S4, the step of air drying, namely the step of taking out the pork strips after second curing, and placing the pork strips at cool and ventilated places to air dry for 7-10 days; S5, the step of baking, namely the step of baking the air-dried pork strips on open fire, open-fire baking time being 10-20 min; and S6, the step of smoking, namely the step of performing smoking for 1-2 times on dark fire with fume materials, each smoking time being 360-480 min, and obtaining the cured meat. Compared with correlation techniques, through the provided cured meat processing method, the cured meat is convenient in processing, compatible in ingredient and rich in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing bacon. Background technique [0002] Bacon refers to meat products that are made from meat, cut with auxiliary materials, fermented, matured and dried. It is a large category of meat products with the most varieties in my country. Premium light soy sauce sprinkled with monosodium glutamate, bundled, air-dried naturally to moderate, then put into the fire cabinet and baked with a slow fire until transparent and dry. [0003] In the existing processing technology, most bacon processing methods usually include dicing, drifting, pickling, sausage enema, drying and preservation, but the bacon produced by these methods has single ingredients, unscientific, unreasonable nutritional mix, and general taste. [0004] Therefore, be necessary to provide a kind of novel bacon processing method, to overcome above-mentioned defective. Contents of the invention [0005] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23B4/044
CPCA23L13/10A23L13/428A23L13/72A23B4/044
Inventor 陈寅月
Owner XUPU COUNTY XING DRAGON FOOD
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