CN104738659A

CN104738659A - Method for processing preserved meat by combining high-altitude sunlight exposure and baking

Info

Publication number: CN104738659A
Application number: CN201510162533.4A
Authority: CN
Inventors: 赵兴蓉
Original assignee: Pingwu County Kang Xin Ecological Food Science And Technology Development Co Ltd
Current assignee: Pingwu County Kang Xin Ecological Food Science And Technology Development Co Ltd
Priority date: 2015-04-08
Filing date: 2015-04-08
Publication date: 2015-07-01

Abstract

The invention discloses a method for processing preserved meat by combining high-altitude sunlight exposure and baking. The method comprises the steps of (1) selecting fresh pork as a basic material, washing and chopping the pork into meat blocks or meat strips, and curing with a conventional method; (2) placing the cured meat blocks or meat strips on an outdoor place at an altitude of 3000 meters for exposure, and drying the moisture on the surface of the meat strips in the sun; (3) then hanging the meat blocks or meat strips in a baking room, and stoving moisture in the meat blocks or meat strips by making fire with wood; (4) lighting pine branches, garlic stems, fennel stems and saw dust to generate smoke, and baking the meat blocks or meat strips at a low temperature to add flavor; (5) blowing smoke dust on the tasty preserved meat to obtain the product; and (6) packing after the product is approved to obtain the finished product. According to the method, the strong ultraviolet rays of the sunlight are utilized for sterilization, the baking material garlic stems have a sterilization function, furthermore, the garlic stems and fennel stems have fragrance, and the prepared preserved meat is better in flavor after being baked slowly; and no additives are added, and the preserved meat is a real green and healthy food, and is suitable for all kinds of people to eat.

Description

Utilize High aititude solar exposure to combine with baking and process the method for bacon

Technical field

The present invention relates to meat product, furthermore, relate to bacon, particularly relate to the making processing method of bacon.

Background technology

Bacon typically refers to meat after pickling again through the processed goods made by overbaking or sunlight exposure, usually makes in lunar calendar twelfth month.The antiseptic power of bacon is strong, can extend the holding time, and increase distinctive local flavor, is one of food of liking of people.In China, especially south, bacon is the indispensable raw material of the food eve of the lunar New Year.

In Chinese patent database, the application part relating to bacon processing or preparation method has nearly hundred, such as: No. ZL200910104194.9 " method for processing cured meat ", No. ZL201010602492.3 " a kind of preparation method of bacon ", No. ZL201110317751.2 " a kind of processing method of bacon ", No. ZL2012101976093 " preparation method of the old bacon of Tujia ", No. ZL201310589327.2 " a kind of method for processing cured meat " etc., the bacon that these patented technologies are produced differs from one another.But along with the continuous lifting of people's living standard, people still constantly bring forth new ideas in the processing method of bacon.

Summary of the invention

The present invention aims to provide a kind of High aititude solar exposure that utilizes and combines process the method for bacon with baking, thus meets the requirement of living standards of the people lifting, for people provide the cured meat product of green health.

The method of the processing bacon that inventor provides comprises the following steps:

(1) select fresh pork as base stock, be chopped into cube meat or cutlet after cleaning, conventionally pickle rear for subsequent use;

(2) the cube meat pickled or cutlet are put in the place of height above sea level 3000 meters, are exposed to the sun in the sun, the moisture on cutlet surface is dried;

(3) the cube meat be exposed to the sun or cutlet are hung in bakery, dry the moisture in cube meat or cutlet with the raw naked light of timber;

(4) add sawdust light raw cigarette with pine branch, garlic bar, fennel bar, baked at low temperatures cube meat or cutlet, tart up;

(5) tasty bacon is hung in an airy place after blowing away offal, namely obtain finished product;

(6) after the assay was approved, vacuum packaging, obtains product to the bacon obtained.

Above-mentioned the (1) in step, described in be chopped into cube meat or cutlet quality be 100 ~ 1000g.

Above-mentioned the (2) in step, described in the time of being exposed to the sun be 6 ~ 8h.

Above-mentioned the (3) in step, and described drying course, cutlet and naked light keep the height of 1.5 ~ 2m, drying time 2 ~ 3d.

Above-mentioned the (4) in step, described bake process, and baking temperature is 50 DEG C ± 5 DEG C; Cutlet and ignition elements height keep 2 ~ 3m, baking time 1 ~ 2 month.

Above-mentioned the (5) in step, described in blow away offal time be 7 ~ 10d.

Inventor points out: use the present invention process bacon, processing factory should addressing good in air ambient, away from human settlements ground High aititude area, because its ventilated environment is good, temperature is low, sunshine is sufficient, the bacon excellent taste of making.Adopt solar exposure, also economize energy.

The bacon that the inventive method is made is due to solar exposure on the high mountain of height above sea level 3000m, utilize the intensive ultraviolet kill bacteria of sunlight, baking selection is investigated, garlic bar has the effect of sterilization, the bacon of baking is conducive to health, and garlic bar, fennel bar also have a kind of fragrance, slowly toast, not only maintain the local flavor of traditional bacon, the bacon local flavor made is better; Without bbq technology, avoid smoke contamination bacon; Not any additive, belongs to the food of real green health simultaneously, is applicable to all groups and eats, suitable especially enteritis, edible for patients with elevated blood pressure.

Bacon supply Ju Fu garden, Zunyi City, Guizhou Province sanatorium of the present invention, think through this institute's major part designed for old people, this bacon mouthfeel is good, can increase dietary amount, for enteritis, hyperpietic, have mitigation after edible.What within such as 61 years old, have enteritis history thanks certain at ordinary times after edible common meat product, and enteritis all can be caused to recur, after change this bacon edible after, enteritis does not recur.And for example within 74 years old, suffer from hypertensive Wang, the past is frequent to be had meat and fears sense, but this bacon edible, diet increases to some extent, and blood pressure does not also occur bad reaction, spiritual amelioration.For another example the history suffered from stomach and do not relax for 61 years old, originally dietary amount is little, becomes thin, and after starting edible bacon of the present invention from 2013, appetite increases, and physique takes a turn for the better, and body weight is increased to present 63.5kg by original 45.5kg.

Detailed description of the invention

Embodiment

Good at air ambient, away from human settlements ground High aititude area build bacon processing factory, local ventilated environment is good, temperature is low, sunshine is sufficient.

First select fresh pork 200kg as base stock, be chopped into the stick of about 500g after cleaning, put into 100 DEG C of boiling water and wash, then slough the moisture washing and bring into, pull out for subsequent use; Get white wine, ginger end, garlic powder, Chinese prickly ash, orange meal, glucose, tartaric acid, sodium hypophosphite and sodium isoascorbate as preserved materials, conventionally pickle rear for subsequent use; Afterwards, the cube meat pickled or cutlet are put in the outdoor place of height above sea level 3000m, be exposed to the sun 7h in the sun, dried by the moisture on cutlet surface; Then hang in bakery by the cube meat be exposed to the sun or cutlet, with timber raw naked light baking 3d, cutlet and naked light keep the height of 2m to dry in cube meat or cutlet; Again, add sawdust light raw cigarette with pine branch, garlic bar, fennel bar, toast cube meat or cutlet, baking time 1.5 months at 50 DEG C, cutlet and ignition elements height keep 2m, tart up; Finally hang in an airy place tasty bacon 8d, after blowing away offal, namely obtains finished product 140kg; After the assay was approved, vacuum packaging, obtains product.

Claims

1. utilize High aititude solar exposure to combine with baking and process the method for bacon, its feature comprises the following steps:

(2) the cube meat pickled or cutlet are put in the outdoor place of height above sea level 3000m, are exposed to the sun in the sun, the moisture on cutlet surface is dried;

2. the method for claim 1, is characterized in that the (1) in step, described in be chopped into cube meat or cutlet quality be 100 ~ 1000g.

3. the method for claim 1, is characterized in that the (2) in step, described in the time of being exposed to the sun be 6 ~ 8h.

4. the method for claim 1, it is characterized in that the (3) in step, described bake process, cutlet and naked light keep the height of 1.5 ~ 2m, baking time 2 ~ 3d.

5. the method for claim 1, it is characterized in that the (4) in step, described baking temperature is 50 DEG C ± 5 DEG C; Cutlet and ignition elements height keep 2 ~ 3m, baking time 1 ~ 2 month.

6. the method for claim 1, is characterized in that the (5) in step, described in blow away offal time be 7 ~ 10d.