Technique for processing air-drying pork under hyperthermia

Abstract

The low temperature air dried port producing process includes sorting material, making port strip, air drying, disinfecting, vacuum packing and other steps. Streaky pork is cut into pork strips of 4-10 cm width and 2-5 cm thickness, and the pork strips are hang in naturally low temperature air drying room or industrial low temperature air drying room to dehumidified with cold wind at temperature lower than 8 deg.c to water content of 8-10 %. Compared with other pork treating process, the process of the present invention is simple, has no addition of color, seasoning, preservative, etc. and no secondary pollution.

Description

technical field [0001] The invention relates to a production process of meat products, in particular to a production process of low-temperature air-dried pork. Background technique [0002] At present, the processing methods of pork are generally steamed, boiled, fried, roasted, pickled, etc. Although each has its own characteristics, it has its own shortcomings. It is difficult to maintain the original nutrients and special fragrance of meat products. complex. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned deficiency of prior art and provide a kind of preparation technology of low-temperature air-dried pork. [0004] The technical scheme of the present invention is: select fat and thin pork, cut into meat strips with a width of 4-10 centimeters, a thickness of 2-5 centimeters, and unlimited length, hang them in a low-temperature air-drying room to air-dry, and keep 15-40 inches from the front, back, left, and ri...

AI Technical Summary

Problems solved by technology

[0002] At present, the processing methods of pork are generally steamed, boiled, fried, roasted, pickled, etc. Although each has its own characteristics, it has its own shortcomings. It is difficult to maintain the original nutrients and special fragrance of meat products. complex