CN104719931A - Preparation method of cured meat - Google Patents
Preparation method of cured meat Download PDFInfo
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- CN104719931A CN104719931A CN201510077463.2A CN201510077463A CN104719931A CN 104719931 A CN104719931 A CN 104719931A CN 201510077463 A CN201510077463 A CN 201510077463A CN 104719931 A CN104719931 A CN 104719931A
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Abstract
The invention relates to a preparation method of cured meat. The preparation method comprises the following steps: (1) pre-treating, namely cutting the raw material hind-leg meat of pig into strip-shaped pieces for further use; (2) curing, namely placing the cut strip-shaped pieces in a container, adding ingredients into the container, uniformly stirring and curing the strip-shaped pieces for 8-12 hours, wherein the ingredients comprise the following components in parts by weight in per 100 parts of raw materials: 3-8 parts of white crystal sugar, 3-8 parts of honey, 3-8 parts of maltose, 2-3 parts of table salt, 2-4 parts of wine, 0.3-0.4 part of gourmet powder, 0.1-0.3 part of ground pepper, 0.1-0.3 part of lemon grass powder and 0.1-0.3 part of cumin powder; (3) airing, namely airing the cured strip-shaped pieces in a ventilated place for 18-24 hours; and (4) roasting, namely roasting the strip-shaped pieces at 50 DEG C to 60 DEG in a hot-air drying furnace for 35-40 hours, then cooling the strip-shaped pieces to 45-50 DEG C and roasting the strip-shaped pieces for 15-20 hours and taking the strip-shaped pieces out from the hot-air drying furnace, so that the cured meat is obtained.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of bacon.
Background technology
Tradition bacon matter makes, and usually need airing for a long time, the production cycle is oversize; Or with sootiness, have a strong impact on the mouthfeel of bacon.Therefore, be badly in need of one and can shorten cured meat and fish fabrication cycle, and keep the method for mouthfeel.
Summary of the invention
The object of this invention is to provide a kind of preparation method of bacon;
The object of the invention is by following technical scheme realize:
The preparation method of a kind of bacon of the present invention, comprises the following steps:
(1) pre-treatment: with the hind shank of pig for raw material, is cut into strip cube meat, for subsequent use; (2) pickle: rear strip cube meat will be cut and be placed in container, and add batching, mix thoroughly, pickle 8-12 hour; Based on the raw material of 100 weight portions, the composition of described batching and addition are: white granulated sugar 3-8 weight portion, honey 3-8 weight portion, maltose 3-8 weight portion, salt 2-3 weight portion, white wine 2-4 weight portion, monosodium glutamate 0.3-0.4 weight portion, pepper powder 0.1-0.3 weight portion, lemongrass powder 0.1-0.3 weight portion, cumin powder 0.1-0.3 weight portion; (3) airing: take out the strip cube meat pickled and dry in the air in ventilation 18-24 hour; (4) smoke: above-mentioned strip cube meat is sent in hot air drying stove, under 50 DEG C of-60 DEG C of conditions, toasts 35-40 hour, then be cooled to 45-50 DEG C of baking 15-20 hour, take out, obtain bacon.
Strip in described step (1), it is long is 20-30cm, and wide is 7-12cm.
Bacon provided by the invention, fabrication cycle is short, and processing technology is simple, and cost is low, and cured meat and fish are strong, and yellowish pink vivid, the salty perfume (or spice) of mouthfeel is good to eat.
Detailed description of the invention
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustration of the present invention instead of limitation of the present invention.Essence according to the present invention all belongs to the scope of protection of present invention to the simple modifications that the present invention carries out.
embodiment 1
The preparation method of bacon, comprises the following steps:
(1) pre-treatment: with the hind shank of pig for raw material, is cut into the strip cube meat of 7cm × 20cm, for subsequent use; (2) pickle: rear strip cube meat will be cut and be placed in container, and add batching, mix thoroughly, pickle 8-12 hour; The batching of following component is added: white granulated sugar 0.3kg, honey 0.3kg, maltose 0.3kg, salt 0.2kg, white wine 0.2kg, monosodium glutamate 0.03kg, pepper powder 0.01kg, lemongrass powder 0.01kg, cumin powder 0.01kg according to every 10kg pork; (3) airing: take out the strip cube meat pickled and to dry in the air in ventilation 18 hours; (4) smoke: above-mentioned strip cube meat is sent in hot air drying stove, toast 35 hours under 50 DEG C of conditions, then be cooled to 45 DEG C of bakings 20 hours, take out, obtain bacon.
embodiment 2
The preparation method of bacon, comprises the following steps:
(1) pre-treatment: with the hind shank of pig for raw material, is cut into the strip cube meat of 12cm × 30cm, for subsequent use; (2) pickle: rear strip cube meat will be cut and be placed in container, and add batching, mix thoroughly, pickle 12 hours; The batching of following component is added: white granulated sugar 0.8kg, honey 0.8kg, maltose 0.8kg, salt 0.3kg, white wine 0.4kg, monosodium glutamate 0.04kg, pepper powder 0.03kg, lemongrass powder 0.03kg, cumin powder 0.03kg according to every 10kg pork; (3) airing: take out the strip cube meat pickled and to dry in the air in ventilation 24 hours; (4) smoke: above-mentioned strip cube meat is sent in hot air drying stove, toast 40 hours under 60 DEG C of conditions, then be cooled to 45 DEG C of bakings 15 hours, take out, obtain bacon.
Claims (2)
1. a preparation method for bacon, is characterized in that comprising the following steps:
(1) pre-treatment: with the hind shank of pig for raw material, is cut into strip cube meat, for subsequent use; (2) pickle: rear strip cube meat will be cut and be placed in container, and add batching, mix thoroughly, pickle 8-12 hour; Based on the raw material of 100 weight portions, the composition of described batching and addition are: white granulated sugar 3-8 weight portion, honey 3-8 weight portion, maltose 3-8 weight portion, salt 2-3 weight portion, white wine 2-4 weight portion, monosodium glutamate 0.3-0.4 weight portion, pepper powder 0.1-0.3 weight portion, lemongrass powder 0.1-0.3 weight portion, cumin powder 0.1-0.3 weight portion; (3) airing: take out the strip cube meat pickled and dry in the air in ventilation 18-24 hour; (4) smoke: above-mentioned strip cube meat is sent in hot air drying stove, under 50 DEG C of-60 DEG C of conditions, toasts 35-40 hour, then be cooled to 45-50 DEG C of baking 15-20 hour, take out, obtain bacon.
2. the preparation method of bacon as claimed in claim 1, is characterized in that strip in described step (1), and it is long is 20-30cm, and wide is 7-12cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510077463.2A CN104719931A (en) | 2015-02-13 | 2015-02-13 | Preparation method of cured meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510077463.2A CN104719931A (en) | 2015-02-13 | 2015-02-13 | Preparation method of cured meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719931A true CN104719931A (en) | 2015-06-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510077463.2A Pending CN104719931A (en) | 2015-02-13 | 2015-02-13 | Preparation method of cured meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719931A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475977A (en) * | 2015-12-10 | 2016-04-13 | 张友兰 | Preserved meat sauce |
| CN107048217A (en) * | 2017-04-19 | 2017-08-18 | 云南普洱磨黑八千方食品有限公司 | A kind of wizened preparation method of stem of noble dendrobium |
| CN108991410A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of low salt preserved ham and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
-
2015
- 2015-02-13 CN CN201510077463.2A patent/CN104719931A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475977A (en) * | 2015-12-10 | 2016-04-13 | 张友兰 | Preserved meat sauce |
| CN107048217A (en) * | 2017-04-19 | 2017-08-18 | 云南普洱磨黑八千方食品有限公司 | A kind of wizened preparation method of stem of noble dendrobium |
| CN108991410A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of low salt preserved ham and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |
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| WD01 | Invention patent application deemed withdrawn after publication |