CN103734247A - Cured meat preservative storage process - Google Patents
Cured meat preservative storage process Download PDFInfo
- Publication number
- CN103734247A CN103734247A CN201310647291.9A CN201310647291A CN103734247A CN 103734247 A CN103734247 A CN 103734247A CN 201310647291 A CN201310647291 A CN 201310647291A CN 103734247 A CN103734247 A CN 103734247A
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- CN
- China
- Prior art keywords
- cured meat
- salt
- storage process
- placing
- thickness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a cured meat preservative storage process, which comprises: placing a bamboo shelf in a jar; spreading gravy salt with a thickness of 1-2 cm on the bamboo shelf; placing the air-dried cured meat on the bamboo shelf; spraying a layer of a distillate spirit on every layer of the cured meat; spreading gravy salt with a thickness of 1-2 cm on the top layer; covering with a white cloth; adopting salt water to adjust mud so as to seal the jar opening; and placing the jar on quick lime with a thickness of 1-2 cm. With the cured meat preservative storage process, cured meat deterioration is effectively prevented, loss of cured meat nutrition values can not be generated, characteristics of health and safety are provided, and human health and safety can be guaranteed.
Description
Technical field
The present invention relates to food storage technical field, relate in particular to the anticorrosion storage technology of a kind of bacon.
Background technology
Along with the development of economy and society, people's living standard improves constantly, rhythm of life is accelerated, food is had higher requirement, people pursue convenient, fast and safety, healthy diet style, and in order to reach convenient and object efficiently, people rely on finished product or semi-finished product food more, therefore food industry obtained swift and violent development, become one of three large pillar industries of national economy; Food is easily subject to the infecting of a series of microorganisms such as bacterium, mould, saccharomycete and causes corruption in processing, preservation, process of consumption, and the putrid and deteriorated food that not only can make is lost nutritive value, also can cause food poisoning.
Summary of the invention
The object of the invention is to overcome above-mentioned not enough problem, provide a kind of bacon anticorrosion storage technology.
The technical scheme that the present invention adopted is for achieving the above object: the anticorrosion storage technology of a kind of bacon, comprising: in cylinder, put bamboo frame; On bamboo frame, spread the salt of 1-2 cm thick; Air-dry bacon is placed on bamboo frame; Every layer of spray one deck white wine; Last layer spreads the salt of 1-2 cm thick; Cover calico; With salt solution adjust mudding live cylinder mouth; Cylinder is placed on the quick lime of 1-2 cm thick.
The anticorrosion storage technology of bacon of the present invention, has effectively prevented that bacon is rotten, can not make bacon lose nutritive value, safe and sanitary, and health of human body is ensured safely.
The specific embodiment
The anticorrosion storage technology of a kind of bacon, comprising: in cylinder, put bamboo frame; On bamboo frame, spread the salt of 1-2 cm thick; Air-dry bacon is placed on bamboo frame; Every layer of spray one deck white wine; Last layer spreads the salt of 1-2 cm thick; Cover calico; With salt solution adjust mudding live cylinder mouth; Cylinder is placed on the quick lime of 1-2 cm thick, gas leakage, can not preserve 1 year.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; any be familiar with those skilled in the art the present invention disclose technical scope in; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.
Claims (1)
1. the anticorrosion storage technology of bacon, is characterized in that: comprising:
(1) in cylinder, put bamboo frame;
(2) on bamboo frame, spread the salt of 1-2 cm thick;
(3) air-dry bacon is placed on bamboo frame;
(4) every layer of spray one deck white wine;
(5) last layer spreads the salt of 1-2 cm thick;
(6) cover calico;
(7) with salt solution, adjust mudding to live cylinder mouth;
(8) cylinder is placed on the quick lime of 1-2 cm thick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310647291.9A CN103734247A (en) | 2013-12-02 | 2013-12-02 | Cured meat preservative storage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310647291.9A CN103734247A (en) | 2013-12-02 | 2013-12-02 | Cured meat preservative storage process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734247A true CN103734247A (en) | 2014-04-23 |
Family
ID=50491384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310647291.9A Pending CN103734247A (en) | 2013-12-02 | 2013-12-02 | Cured meat preservative storage process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734247A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104198379A (en) * | 2014-07-22 | 2014-12-10 | 陆超 | Method of identifying deteriorated preserved products |
| CN104286911A (en) * | 2014-10-02 | 2015-01-21 | 滕元妹 | Preparation method of Miao health-preservation oil-sealed salted meat |
| CN106490127A (en) * | 2015-09-08 | 2017-03-15 | 陆超 | A kind of preservation method of cigarette smoked cured product |
| CN107047734A (en) * | 2017-06-16 | 2017-08-18 | 黔东南苗族侗族自治州农业科学院 | A kind of holding sausage, the storage practice of bacon delicate flavour |
-
2013
- 2013-12-02 CN CN201310647291.9A patent/CN103734247A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104198379A (en) * | 2014-07-22 | 2014-12-10 | 陆超 | Method of identifying deteriorated preserved products |
| CN104286911A (en) * | 2014-10-02 | 2015-01-21 | 滕元妹 | Preparation method of Miao health-preservation oil-sealed salted meat |
| CN106490127A (en) * | 2015-09-08 | 2017-03-15 | 陆超 | A kind of preservation method of cigarette smoked cured product |
| CN107047734A (en) * | 2017-06-16 | 2017-08-18 | 黔东南苗族侗族自治州农业科学院 | A kind of holding sausage, the storage practice of bacon delicate flavour |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |