CN101380116A - Processing method of edible bacon - Google Patents

Abstract

The invention relates to a method for processing edible preserved pork. The quarantined fresh pork is diced; salt and prickly ash are fried in a pan; white granulated sugar, white spirit and spice are added when the fire is turned off and the pan is not hot, and evenly stirred to prepare a cured seasoning; the cured seasoning is evenly coated on the pork for curing when the cured seasoning is warm, then the pork is baked and washed, the charred skin is scraped off, the pork is washed, air dried and sterilized to obtain the edible preserved pork. The method is characterized in that the preserved pork has the advantages of dry and clean surface, moderate tissue density, smooth diced section, bright color, strong flavor and moderate salt, is luscious and delicious, and contains no harmful substances.

Description

A kind of processing method of edible bacon

[technical field]:

The present invention relates to the processing method of food, specifically the processing method of bacon.

[background technology]:

Bacon is a kind of food that is loved by the people, and it is rich in protein, multivitamin and mineral matter, and delicious good to eat.It is with a long history in China, edible wide, particularly more southern various places eater, uses salt one stew in soy sauce in the bacon production process, contains certain nitrite in bacon, and is edible harmful for a long time.

[summary of the invention]:

The technical problem to be solved in the present invention is to disclose a kind of processing method that does not contain the edible bacon of harmful material.

The scheme of technical solution problem of the present invention is to realize according to following steps:

(1) select for use through the quarantine the fresh pork stripping and slicing,

(2) batching

1. per 5000 gram fresh porks need sea salt 400g, Chinese prickly ash 20g, wine 15ml, white granulated sugar 80g, spices 20g altogether,

2. the proportioning of spices: cassia bark 30g, anistree 10g, 2 of cloves, chilli 20g are pulverized and can make potpourri,

(3) pickle

1. at the fresh pork upper cut,

2. earlier salt grain and Chinese prickly ash are placed on to do in the pot and fry,, stir and make cure from white granulated sugar, liquor and spices being put into non-scald on hand the time behind the fire,

3. take advantage of cure and also have temperature, cure is sprinkled upon on the cube meat, especially will smear in flesh noodles, pork skin and the otch scratched evenly,

4. will smear the overlapping bucket of putting into of meat of cure, and press with stone and put 5-8 days, during should turn over and dry in the air and outwell the moisture that oozes out,

(4) cube meat of taking-up through pickling hung up after cleaning, draining with the pyrotechnics baking,

(5) burning is washed

Baked bacon is burnt epidermis with blowtorch, with wiping burnt cortex behind the emerge in worm water off, clean again, dry, sterilization both the alleged edible bacon of the present invention.

Good effect of the present invention is: the bacon dry tack free that salts down cleaning, and organize density moderate, tangent plane is smooth, and color and luster is bright, and it is aromatic strongly fragrant, moderately salted to distinguish the flavor of, and sweetness is tasty and refreshing not to contain hazardous substance; Adopt vacuum packaging, can preserve at normal temperatures and never degenerate December: clean, sanitary, be easy to carry.

[specific embodiment]

The invention will be further described below in conjunction with embodiment.

(1) buying of fresh pork

1. select bright streaky pork of gross weight and full elbow through quarantine for use, eliminate the pig hair, meat does not clean, and uses disinfection by ultraviolet light, and sterilization is dried.

2. the bright streaky pork of monoblock is standby with the big cube meat of rectangle that full elbow is cut into weight about 2500g.

(2) batching

1. evaporate brine with the natural sea of coarse grain, per 5000 gram fresh porks need sea salt 400g, Chinese prickly ash 20g wine 15ml, white granulated sugar 80g, potpourri 20g altogether.

2. the proportioning of potpourri: cassia bark 30g, anistree 10g, 2 of cloves, chilli 20g are pulverized and can make potpourri.

(3) pickle

1. on streaky pork and the full elbow of pig, mark the dark mouth of the about 1cm in 2-3 roads, keep the complete of pork skin face

2. earlier salt grain and Chinese prickly ash are placed on to do in the pot and fry,, stir and make cure from white granulated sugar, liquor and spices being put into non-scald on hand the time behind the fire.

3. take advantage of cure and also have temperature, cure is sprinkled upon on streaky pork and the full elbow bulk of pig, especially with flesh noodles, pork skin with scratch and carefully smear in the edge of a knife evenly.

4. the two pairs of chopsticks of holding with a firm grip stab repeatedly on streaky pork and the full elbow of pig surface with chopstick head and to pound, and deepen combining of cure and meat, and various spices can more be incorporated in the meat.

5. the meat that will smear cure is put into barrel, notices that lowermost layer is downward with surface, flesh noodles upwards, last layer wants surface to make progress, flesh noodles is downward.And all drench into some liquor between every two-layer meat, be sprinkled into a little and mix cure.

6. be pressed in streaky pork with ratchel and pickle above the full elbow of pig, for tasty evenly and maintain the circulation of air, should be every three days just with cube meat turn-over one time.Also should outwell the moisture that cube meat oozes out during this time.

7. after seven days, saline taste, fragrance all have been penetrated in the meat, at this moment the better Pork-pieces that salts down are therefrom taken out

8. will clean salt grain and spices on the skin and flesh with clear water earlier, drain well pierces through the pork skin position of streaky pork piece and full elbow one end of pig with point of a knife then, and colludes with wood.

9. cube meat is hung over the place of sunlight and ventilation, fully the airing solid carbon dioxide divides back (this process need 3 days), can descend the step baking.

(4) baking

Slowly toast with pine branch, sugarcane skin, Cortex Ailanthi or faggot fire earlier, hang up with pyrotechnics then and slowly be roasted into the about 30 day time of baking process need.

(5) burning is washed

Baked bacon is burnt epidermis with blowtorch,, scrapes the burnt cortex of table with sharp knife with emerge in worm water about 10 minutes, with the warm water clean to water clear till, pull out and hang over drying, the ventilation drains away the water.

(6) sterilization

The bacon that drains away the water is used ultraviolet lamp sterilization three hours.

(7) pack after the shaping

With the bacon after the sterilization be divided into 500 the gram about bulk, prescind black surround and irregular position, check that vacuum packaging bag does not have damaged gas leak phenomenon really,, the packed bacon of transferring air is put into disinfector carry out ultraviolet radiation for sterilizing and disinfecting once more the bacon packaging bag of packing into.

(8) packing

Packed bacon is packed into after according to 500 grams, 1000 grams, 2000 grams, 2500 gram meterings in the outer packing box.

(9) check warehouse-in

To package the box-packed bacon check of gift one time, the one, see if there is the damaged phenomenon of leaking gas of vacuum bag, two see whether metering is accurate.Be that available rubber belt sealing packing box mouth warehouse-in is sold then.

Claims (1)

1, a kind of processing method of edible bacon is characterized in that,

(1) select for use through the quarantine the fresh pork stripping and slicing,

(2) batching

1. per 5000 gram fresh porks need sea salt 400g, Chinese prickly ash 20g, wine 15ml, white granulated sugar 80g, spices 20g altogether,

2. the proportioning of spices: cassia bark 30g, anistree 10g, 2 of cloves, chilli 20g are pulverized and can make potpourri,

(3) pickle

1. at the fresh pork upper cut,

2. earlier salt grain and Chinese prickly ash are placed on to do in the pot and fry,, stir and make cure from white granulated sugar, liquor and spices being put into non-scald on hand the time behind the fire,

3. take advantage of cure and also have temperature, cure is sprinkled upon on the cube meat, especially will smear in flesh noodles, pork skin and the otch scratched evenly,

4. will smear the overlapping bucket of putting into of meat of cure, and press with stone and put 5-8 days, during should turn over and dry in the air and outwell the moisture that oozes out,

(4) cube meat of taking-up through pickling hung up after cleaning, draining with the pyrotechnics baking,

(5) burning is washed

Baked bacon is burnt epidermis with blowtorch, with wiping burnt cortex behind the emerge in worm water off, clean again, dry, sterilization both the alleged edible bacon of the present invention.