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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

Inactive Publication Date: 2006-02-15
刘伦发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing technology overcomes the defect that the traditional production of fresh bacon can only be made in a specific time and environment in winter, so that the production of fresh bacon can be carried out industrially without being affected by geography and environment; at the same time, the flavor and taste of fresh bacon can be kept consistent , not affected and disturbed by human factors, and more clean and hygienic, it solves the problem that fresh bacon can be made and eaten all year round, satisfies people's appetite, stimulates people's consumption demand, and also solves problems such as farmers' summer and autumn. Difficulty in selling pork

Method used

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  • Process for preparing delicious preserved pork by winter-chamber method

Examples

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Effect test

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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Abstract

The invention discloses a process for preparing delicious preserved pork by winter-chamber method which comprises, in vitro inspecting, slaughtering, ketone body inspecting, dividing, loading material, rapid refrigerating, pickling, airing and packaging.

Description

Technical field: [0001] The invention relates to a food processing technology, in particular to a technology for making fresh bacon which can be industrialized and not affected by seasons by adopting the winter room method. Background technique: [0002] Bacon is a kind of food loved by people in our country. It has a long history and has the characteristics of simple production, easy storage, unique taste, and convenient use. It can be steamed, stewed, fried, boiled, etc.; it is widely used. For many years, the production of bacon can only be carried out in winter, limited by the environmental conditions of bacon production, it is not suitable for making bacon in spring, summer and autumn, so that the bacon eaten by people in spring, summer and autumn is not fresh food, and the taste is not good. Pureness affects the unique flavor of bacon. On the other hand, after the bacon produced in winter is kept fresh, it will be eaten in spring, summer and autumn. Not only the cost i...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/03A23B4/16A23L3/3418
Inventor 刘伦发
Owner 刘伦发
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