CN104305246A - Preparation method of Luchuan preserved pork - Google Patents
Preparation method of Luchuan preserved pork Download PDFInfo
- Publication number
- CN104305246A CN104305246A CN201410569897.XA CN201410569897A CN104305246A CN 104305246 A CN104305246 A CN 104305246A CN 201410569897 A CN201410569897 A CN 201410569897A CN 104305246 A CN104305246 A CN 104305246A
- Authority
- CN
- China
- Prior art keywords
- pork
- preparation
- salt
- luchuan
- preserved pork
- 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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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015277 pork Nutrition 0.000 title claims abstract description 10
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims abstract description 12
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000010344 sodium nitrate Nutrition 0.000 claims abstract description 6
- 239000004317 sodium nitrate Substances 0.000 claims abstract description 6
- 235000015241 bacon Nutrition 0.000 claims description 15
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 150000003839 salts Chemical class 0.000 abstract description 17
- 241001247821 Ziziphus Species 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 229940038481 bee pollen Drugs 0.000 abstract 2
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 14
- 150000003342 selenium Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of Luchuan preserved pork, wherein the Luchuan preserved pork is prepared from the following materials in parts by weight: 20kg of bee pollen, 8kg of zinc selenium salt, 118kg of pork, 0.101kg of sodium nitrate, 2kg of radix pseudostellariae powder and 2kg of jujube paste. The preparation method disclosed by the invention has the beneficial effects that by adding the radix pseudostellariae, bee pollen and jujube during preparing, the pork prepared by the method tastes sweet and has effects of tonifying qi and benefiting blood. The preserved pork is good in healthcare effect; meanwhile, by using the selenium-enriched salt in processing, the processed food has selenium element; therefore, body disease resistance of a user is improved after eating the preserved pork.
Description
Technical field
The present invention relates to bacon processing, particularly relate to the preparation method of a kind of Luchuan pig bacon.
Background technology
Bacon refer to meat after pickling again through overbaking (or tanning by the sun under daylight) process made by processed goods.According to records, before more than 2,000 years, a Shandong claims the Chinese peaceful king, and Palestine and China are gone down south away in being defeated, and when the red temple pool, Hanzhong, people from Hanzhong received him with first-class bacon; Pass again, letter out thread 26 years, the Empress Dowager takes Guangxi emperor and to take refuge Xi'an, and it is hired that the local government official in south, Shan once paid tribute bacon, after kind auspiciousness food, is profuse in praise.The traditional habit of processing and fabricating bacon is not only remote, and generally.Whenever twelfth month in winter, namely " slight snow " is front to " the beginning of spring ", and every household is killed pigs and sheep, and except staying the fresh meat of enough New Year, all the other take advantage of using fresh herb salt, is equipped with the spices such as a certain proportion of Chinese prickly ash, large fennel, anise, cassia bark, cloves, salts down in cylinder.Select cypress, sugarcane skin, Cortex Ailanthi or faggot fire slowly to fire-cure, then hang up with pyrotechnics slowly smoke-dried beancurd form.The method for making of current bacon continues to use ancient preparation method always, does not add trace element, can not meet the present market demand.
Summary of the invention
The present invention provides the preparation method of a kind of Luchuan pig bacon with tonifying kidney and benefiting sperm effect for overcoming above-mentioned deficiency.
The technical scheme provided for achieving the above object is:
The preparation method of a kind of Luchuan pig bacon
,comprise following article by weight ratio to make:
Bee Pollen 20kg, zinc selenium salt 8kg, pork 118kg, sodium nitrate 101g, radix pseudostellariae powder 2kg, large jujube paste 2kg.
Preparation method is:
(1) raw material arranges
The raw meat of processing bacon is selected from healthy anosis pig.Repair grease and the meat mincing of surrounding, surface is complete;
(2) pickle and first zinc selenium salt, radix pseudostellariae powder, Bee Pollen, large jujube paste, sodium nitrate are fully mixed, embrocate the ectonexine at meat equably with hand, then meat is placed on clean plank;
(3) salt marsh watery blood out goes or wipes with clean towel by zincification selenium salt for second day, and firmly squeezes out remaining watery blood in meat with hand; Continue as stated above to use salt 3kg; With after salt, meat heap is continued to be placed in cylinder, neatly stacking, one deck presses one deck, makes the centre of every two-layer meat all have zinc selenium salt;
(4) salt adding third time, salt adding third time is the 8th day after second time double salt, salt dosage 2kg, and method is the same; Again through 16 days.
The invention has the beneficial effects as follows: during due to preparation, attached radix pseudostellariae, Bee Pollen, too jujube, the bacon that thus the present invention makes has sweet fragrance, has invigorating qi and benefiting blood effect.Health-care effect is good, and meanwhile, use rich selenium salt to process, the food processed has selenium element, improves body disease-resistant power after people are edible.
detailed description of the invention
Embodiment is as follows:
The preparation method of a kind of Luchuan pig bacon
,comprise following article by weight ratio to make: Bee Pollen 20kg, zinc selenium salt 8kg, pork 118kg, sodium nitrate 101g, radix pseudostellariae powder 2kg, large jujube paste 2kg;
Preparation method is:
(1) raw material arranges
The raw meat of processing bacon is selected from healthy anosis pig.Repair grease and the meat mincing of surrounding, surface is complete;
(2) pickle
First zinc selenium salt, radix pseudostellariae powder, Bee Pollen, large jujube paste, sodium nitrate are fully mixed, embrocate the ectonexine at meat equably with hand, then meat is placed on clean plank;
?(3) zincification selenium salt
Within second day, salt marsh watery blood out gone or wipes with clean towel, and firmly squeezing out remaining watery blood in meat with hand.Continue as stated above to use salt 3kg.With after salt, meat heap is continued to be placed in cylinder, neatly stacking, one deck presses one deck, makes the centre of every two-layer meat all have zinc selenium salt;
(4) third time salt adding
Salt adding is the 8th day after second time double salt for the third time, and salt dosage 2kg, method is the same.Again through 16 days.
Claims (1)
1. the preparation method of a Luchuan pig bacon
,it is characterized in that comprising following article by weight ratio makes: Bee Pollen 20kg, zinc selenium salt 8kg, pork 118kg, sodium nitrate 101g, radix pseudostellariae powder 2kg, large jujube paste 2kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410569897.XA CN104305246A (en) | 2014-10-23 | 2014-10-23 | Preparation method of Luchuan preserved pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410569897.XA CN104305246A (en) | 2014-10-23 | 2014-10-23 | Preparation method of Luchuan preserved pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305246A true CN104305246A (en) | 2015-01-28 |
Family
ID=52360681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410569897.XA Pending CN104305246A (en) | 2014-10-23 | 2014-10-23 | Preparation method of Luchuan preserved pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305246A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231302A (en) * | 2015-10-16 | 2016-01-13 | 庞泽文 | Production method of Niuba with kidney reinforcing and essence strengthening effects |
| CN105249248A (en) * | 2015-10-09 | 2016-01-20 | 庞秀容 | Method for making chromium-rich pig preserved meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86106454A (en) * | 1986-10-09 | 1988-04-20 | 佟林功 | The method and apparatus of food rapid pickling |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102805358A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Angelica-root-treated beauty cured meat |
| CN103652783A (en) * | 2013-11-21 | 2014-03-26 | 定远县南德调味品加工厂 | Bacon condiment and preparation method thereof |
-
2014
- 2014-10-23 CN CN201410569897.XA patent/CN104305246A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86106454A (en) * | 1986-10-09 | 1988-04-20 | 佟林功 | The method and apparatus of food rapid pickling |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102805358A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Angelica-root-treated beauty cured meat |
| CN103652783A (en) * | 2013-11-21 | 2014-03-26 | 定远县南德调味品加工厂 | Bacon condiment and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249248A (en) * | 2015-10-09 | 2016-01-20 | 庞秀容 | Method for making chromium-rich pig preserved meat |
| CN105231302A (en) * | 2015-10-16 | 2016-01-13 | 庞泽文 | Production method of Niuba with kidney reinforcing and essence strengthening effects |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
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| WD01 | Invention patent application deemed withdrawn after publication |