CN102697075A

CN102697075A - Method for processing pickle bowl jar meat

Info

Publication number: CN102697075A
Application number: CN2012101978309A
Authority: CN
Inventors: 秦敦康; 罗家祥
Original assignee: Chongqing Dunkang Agricuiltural Development Stock Cooperatives
Current assignee: Chongqing Dunkang Agricuiltural Development Stock Cooperatives
Priority date: 2012-06-15
Filing date: 2012-06-15
Publication date: 2012-10-03

Abstract

The invention relates to a method for processing pickle bowl jar meat. The method comprises the following five processes of preparing pickle raw materials, preparing pickles, preparing cured meat, putting into a jar and inverting for sealing. The method has the advantages that green vegetables are aired directly without washing, so that all flavors of the green vegetables can be stored; salt is added into the green vegetables, the green vegetables are put into the jar to prepare the pickles, and after being taken out and aired, the pickles are stacked with the cured meat interactively and are put into the jar, so that flavors are permeated with each other; and the mixed materials are inverted in a water disc to be sealed. The pickle bowl jar meat can be stored for a long time, and is mellow with age; and the cured meat processed by the method is golden in color and luster, fragrant, pleasant, crisp and tender in meat quality and fat but not greasy, lean meat is not sticky, and the pickles are fragrant, pungent, palatable and unique in flavor.

Description

A kind of processing method of salted vegetables alms bowl altar meat

Technical field

The present invention relates to the processing method of meat product, particularly a kind of processing method of salted vegetables alms bowl altar meat.

Background technology

Traditional alms bowl altar meat is to put into the alms bowl altar after pickled with animal flesh is simple, so that long preservation is edible at any time.Now in the life owing to had freezing and refrigerator, long preservation food solves, but people are not only to feed oneself to the requirement of food, but require looking good, smell good and taste good of food, improving the life taste, thereby various meat products emerges in an endless stream.

The patent No. 02133324.6 has been announced " a kind of preparation method of fragrant jar meat "; Its method is that the pickled back of fresh pork is fried, then meat is put into altar and seals, and this kind way is simple; And special taste variation does not take place, be not enough to satisfy people for the diversified demand of food.

Summary of the invention

Technical problem to be solved by this invention provides a kind ofly puts into the alms bowl altar with bacon and salted vegetables, makes alms bowl altar meat with the method for mountain spring water sealing then, like this not only can the long preservation meat product, the bacon and the salted vegetables of a species tool local flavor can also be provided.

For solving the problems of the technologies described above, the technical scheme that the present invention adopted is a kind of processing method of salted vegetables alms bowl altar meat, and by preparing salted vegetables raw material, system salted vegetables, be equipped with bacon, adorn altar, be inverted and seal totally five big operations completion up for safekeeping, its concrete grammar is following.

⑴ preparation salted vegetables raw material: the green vegetables of gathering are become dried without cleaning direct airing to 7, soaked 2-3 hour with spring then, clean again, be placed on shady and cool place then and drain, get the salted vegetables raw material.

⑵ make salted vegetables: the salt of adding 2.5% in the salted vegetables raw material, fully altar is adorned in rubbing then, leaves standstill pickled 6-7 days, gets salted vegetables, the salted vegetables dish is taken out dry again.

⑶ be equipped with bacon: bacon is singed, cleans, dried.

⑷ adorn altar: at first at the bottom of altar, put one deck salted vegetables, to cover degree of being at the bottom of the altar, put one deck bacon again; Put one deck salted vegetables again, be advisable, put one deck bacon again to cover bacon; So interaction cascading is put one deck salted vegetables at last again, fixing with resilient bamboo band chucking from altar eck 5-8cm place; Wherein the weight ratio of salted vegetables and bacon is 2 parts of salted vegetables, bacon 2-4 part.

⑸ be inverted and seal up for safekeeping: altar is inverted in the basin, and salted vegetables in the altar and bacon can not drop, and the altar mouth does not have in the entry, and the water in the water pond basin is mountain spring water, change primary water, and are edible after half a year in every separated 3-4 days.

The invention has the beneficial effects as follows green vegetables without cleaning direct airing; Can preserve the peculiar local flavor of green vegetables, and then process salted vegetables with salt dress altar, take out dry after again with bacon alternation of bed closed assembly altar; Its flavour is interpenetrated; in water pond, do not seal up for safekeeping then, not only can guarantee the quality for a long time, and get over Chen Yuexiang; The bacon golden yellow color of processing by this method, perfume (or spice) is far pleasant, and the meat shortcake is tender, and fat meat is oiliness, and lean meat is sticking, and salted vegetables is fragrant cured good to eat, other tool local flavor.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment 1.

The green vegetables of gathering are become dried without cleaning direct airing to 7, soaked 2 hours with spring then, clean again, be placed on shady and cool place then and drain, get salted vegetables raw material 100kg; Add 2.5kg salt then, fully rubbing refills altar and left standstill pickled 6 days, gets salted vegetables, the salted vegetables dish is taken out dry again; Get bacon 150kg again, singe, clean, dry; Adorn altar then, at first at the bottom of altar, put one deck salted vegetables,, put one deck bacon again to cover degree of being at the bottom of the altar; Put one deck salted vegetables again,, put one deck bacon again to cover bacon degree of being; So interaction cascading is put one deck salted vegetables at last again, is tightening fixing from altar eck 5cm place with resilient bamboo band; Then altar is inverted in the basin, salted vegetables in the altar and bacon can not drop, and the altar mouth does not have in the entry, and the water in the basin is mountain spring water; Whenever changed primary water, take out after half a year and eat its bacon golden yellow color at a distance from 3 days; Perfume (or spice) is far pleasant, and the meat shortcake is tender, and fat meat is oiliness; Lean meat is not sticking, and salted vegetables is fragrant cured good to eat, other tool local flavor.

Embodiment 2.

The green vegetables of gathering are become dried without cleaning direct airing to 7, soaked 2.5 hours with spring then, clean again, be placed on shady and cool place then and drain, get salted vegetables raw material 50kg; Add 1.25kg salt then, fully rubbing refills altar and left standstill pickled 7 days, gets salted vegetables, the salted vegetables dish is taken out dry again; Get bacon 87kg again, singe, clean, dry; Adorn altar then, at first at the bottom of altar, put one deck salted vegetables,, put one deck bacon again to cover degree of being at the bottom of the altar; Put one deck salted vegetables again,, put one deck bacon again to cover bacon degree of being; So interaction cascading is put one deck salted vegetables at last again, is tightening fixing from altar eck 6cm place with resilient bamboo band; Then altar is inverted in the water pond, salted vegetables in the altar and bacon can not drop, and the altar mouth does not have in the entry, and the water in the water pond is mountain spring water; Whenever changed primary water, take out after half a year and eat its bacon golden yellow color at a distance from 4 days; Perfume (or spice) is far pleasant, and the meat shortcake is tender, and fat meat is oiliness; Lean meat is not sticking, and salted vegetables is fragrant cured good to eat, other tool local flavor.

Embodiment 3.

The green vegetables of gathering are become dried without cleaning direct airing to 7, soaked 3 hours with spring then, clean again, be placed on shady and cool place then and drain, get salted vegetables raw material 80kg; Add 2kg salt then, fully rubbing refills altar and left standstill pickled 7 days, gets salted vegetables, the salted vegetables dish is taken out dry again; Get bacon 160kg again, singe, clean, dry; Adorn altar then, at first at the bottom of altar, put one deck salted vegetables,, put one deck bacon again to cover degree of being at the bottom of the altar; Put one deck salted vegetables again,, put one deck bacon again to cover bacon degree of being; So interaction cascading is put one deck salted vegetables at last again, is tightening fixing from altar eck 8cm place with resilient bamboo band; Then altar is inverted in the water pond, salted vegetables in the altar and bacon can not drop, and the altar mouth does not have in the entry, and the water in the water pond is mountain spring water; Whenever changed primary water, take out after half a year and eat its bacon golden yellow color at a distance from 3 days; Perfume (or spice) is far pleasant, and the meat shortcake is tender, and fat meat is oiliness; Lean meat is not sticking, and salted vegetables is fragrant cured good to eat, other tool local flavor.

Claims

1. the processing method of a salted vegetables alms bowl altar meat by preparation salted vegetables raw material, system salted vegetables, be equipped with bacon, dress altar, be inverted and seal totally five big operations completion up for safekeeping, is characterized in that concrete grammar is following:

⑴ preparation salted vegetables raw material: the green vegetables of gathering are become dried without cleaning direct airing to 7, soaked 2-3 hour with spring then, clean again, be placed on shady and cool place then and drain, get the salted vegetables raw material;

⑵ make salted vegetables: the salt of adding 2.5% in the salted vegetables raw material, and fully altar is adorned in rubbing then, leaves standstill pickled 6-7 days, gets salted vegetables, the salted vegetables dish is taken out dry again;

⑶ be equipped with bacon: bacon is singed, cleans, dried;

⑷ adorn altar: at first at the bottom of altar, put one deck salted vegetables, to cover degree of being at the bottom of the altar, put one deck bacon again; Put one deck salted vegetables again, be advisable, put one deck bacon again to cover bacon; So interaction cascading is put one deck salted vegetables at last again, fixing with resilient bamboo band chucking from altar eck 5-8cm place; Wherein the weight ratio of salted vegetables and bacon is 2 parts of salted vegetables, bacon 2-4 part;