Process for preparing delicious preserved pork by winter-chamber method
A technology of bacon and craftsmanship, which is applied in the preservation of meat/fish, dry preservation of meat/fish, preservation of meat/fish with chemicals, etc. It can solve the problems of stimulating consumer demand and achieve the effect of satisfying appetite
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Embodiment 1
[0013] A winter room method for making fresh bacon, characterized in that: the process flow includes living body quarantine, slaughter, ketone body quarantine, segmentation, feeding, quick cooling, pickling, drying, and packaging; wherein: the The processes of feeding, quick cooling, pickling and drying are carried out in a sealed room;
[0014] The ambient temperature of the pickling is controlled at -3-3°C; the ambient humidity of the air curing is controlled at 40%-55%.
Embodiment 2
[0016] A winter room method for making fresh bacon, characterized in that: the process flow includes living body quarantine, slaughter, ketone body quarantine, segmentation, feeding, quick cooling, pickling, drying, and packaging; wherein: the The processes of feeding, quick cooling, pickling and drying are carried out in a sealed room;
[0017] The ambient temperature of the pickling is controlled at 0° C.; the ambient humidity of the air curing is controlled at 60%.
Embodiment 3
[0019] A winter room method for making fresh bacon, characterized in that: the process flow includes living body quarantine, slaughter, ketone body quarantine, segmentation, feeding, quick cooling, pickling, drying, and packaging; wherein: the The processes of feeding, quick cooling, pickling and drying are carried out in a sealed room;
[0020] The temperature of the pickling environment is controlled at -3°C; the humidity of the air curing environment is controlled at 65%.
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