CN104782737A - Fumigated meat manufacturing method and fumigating box used in fumigated meat manufacturing method - Google Patents
Fumigated meat manufacturing method and fumigating box used in fumigated meat manufacturing method Download PDFInfo
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- CN104782737A CN104782737A CN201510074256.1A CN201510074256A CN104782737A CN 104782737 A CN104782737 A CN 104782737A CN 201510074256 A CN201510074256 A CN 201510074256A CN 104782737 A CN104782737 A CN 104782737A
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Abstract
The invention relates to meat food technical field, and particularly relates to a fumigated meat manufacturing method and a fumigating box used in the fumigated meat manufacturing method. The fumigated meat manufacturing method includes the following steps: 1, cleaning raw meat with 25-35 DEG C warm water with the salt content of 2%-4%, and drying in air; 2, putting the cleaned meat into old wine added with old ginger for soaking for 8-12 minutes, and drying in air; 3, putting the air-dried meat in seasoning juice for soaking for 25 to 35 minutes, and again drying in air; 4, putting the again-air-dried meat in the fumigating box for fumigating for 11-13 hours, then sealing the fumigating box, covering and stewing for 25 to 35 hours, discharging smoke, taking the meat out, and drying in air; and 5, brushing oil on the fumigated meat, baking in an oven for 4 to 6 minutes, and taking out. The fumigated meat prepared by the method, especially fumigated rabbit leg, tastes good, and is chewy and rich in nutrition, and people who take the fumigated meat too much may not feel greasy.
Description
Technical field
The present invention relates to a kind of preparation method of bacon, particularly the preparation method of sootiness rabbit leg, and the smoked case used in the method.
Background technology
Bacon goods have long history in China, the object of meat products sootiness is that meat products is dewatered, give the fragrance that product is special, improve the color of meat, and there are certain sterilization and anticorrosion and antioxidation, to extend the shelf-life of meat products, it not only can make meat product preserve for a long time at normal temperatures, and the color of its uniqueness is looked at by the parent of consumers in general deeply.
Summary of the invention
Technical problem to be solved by this invention overcomes the deficiencies in the prior art, provides a kind of preparation method of bacon and smoked case used thereof.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme to realize: the preparation method of this kind of bacon, is characterized in that, comprises the steps, the first step: the 25o-35o warm water of former meat through 2%-4% salt content is cleaned and dried; Second step: clean meat is put into after the wine being added with old ginger soaks 8-12 minute and dry again; 3rd step: the meat after drying is put into after baste soaks 25-35 minute and again dries; 4th step: the meat after again drying is put into smoked case sootiness 11-13 hour, rear enclosed smoke case and carry out covering vexed 25-35 hour, then smoke evacuation being taken out by meat is dried; 5th step: by bacon brush oil and after oven cooking cycle 4-6 minute take out.
Described baste is salt, monosodium glutamate, flavouring and soy sauce mixed liquor.
This kind of smoked case, include casing, cavity volume is established in described casing, it is characterized in that: described bottom half is provided with opening, opening part correspondence is provided with the bottom of the smoked material of carrying, and be provided with in described casing and carry cinnamon hook or screen cloth, described casing is provided with smoke exhaust pipe, described casing is separated with bottom when sootiness, and casing is closed with bottom when covering vexed.
Described cabinet wall is provided with the fan that fumigation is flowed.
Described bottom and bottom half are that buckle-type is connected.
The invention has the beneficial effects as follows, adopt bacon prepared by the inventive method, particularly sootiness rabbit leg, delicious, chews strength, nutritious, and many foods are not too greasy; Color is good, fragrant, greatly can increase the appetite of people; Coordinate the smoked case that the inventive method uses, its structure is simple, easy to use.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 is the structural representation that the present invention smokes case.
Detailed description of the invention
Details of the present invention is further illustrated below in conjunction with specific embodiment.The preparation method of this bacon, comprises the steps, the first step: the 25o-35o warm water of former meat through 2%-4% salt content is cleaned and dried; Second step: clean meat is put into after the wine being added with old ginger soaks 8-12 minute and dry again; 3rd step: the meat after drying is put into after baste soaks 25-35 minute and again dries, as preferably, described baste is salt, monosodium glutamate, flavouring and soy sauce mixed liquor; 4th step: the meat after again drying is put into smoked case sootiness 11-13 hour, rear enclosed smoke case and carry out covering vexed 25-35 hour, then smoke evacuation being taken out by meat is dried; 5th step: by bacon brush oil and after oven cooking cycle 4-6 minute take out.
As present pre-ferred embodiments, the preparation method of this bacon, comprises the steps, the first step: the 30o warm water of former meat through 3% salt content is cleaned and dried; Second step: clean meat is put into the wine immersion being added with old ginger and dry again after 10 minutes; 3rd step: the meat after drying is put into after baste soaks 30 minutes and again dry, as preferably, described baste is salt, monosodium glutamate, flavouring and soy sauce mixed liquor; 4th step: the meat after again drying is put into smoked case sootiness 12 hours, rear enclosed smoke case and carry out lid vexed 30 hours, then smoke evacuation being taken out by meat is dried; 5th step: by bacon brush oil and take out after 5 minutes through oven cooking cycle.
See accompanying drawing 1, in the present invention, the smoked case coordinating bacon preparation method to adopt, includes casing 1, establishes cavity volume in described casing 1, opening is provided with bottom described casing 1, opening part correspondence is provided with the bottom 2 of the smoked material of carrying, and be provided with in described casing 1 and carry cinnamon hook 3 or screen cloth, described casing 1 is provided with smoke exhaust pipe 4, this smoke exhaust pipe 4 can be arranged, as arranged valve or pipe lid in folding; Described casing 1 is separated with bottom 2 when sootiness, and casing 1 is closed with bottom 2 when covering vexed.Described casing 1 inwall is provided with the fan that fumigation is flowed, and fan can be arranged on madial wall or interior upper wall, and the fumigation made circulates and fully contacts with cube meat.Described bottom 2 with bottom casing 1 for buckle-type is connected, namely bottom 2 edge is hinged with clasp, and casing 1 lateral wall bottom is provided with the projection matched.
In use, be placed in by meat on hook 3 in casing 1 or screen cloth, and set up by casing 1, bottom 2 is placed in immediately below casing 1, bottom 2 is put into smoked material and lights, and can carry out sootiness for this smoked case; Bottom 2 and casing 1 are closed after sootiness, the fumigation remained in casing 1 continues to work, and it is vexed to carry out lid, the fumigation that when lid is stewing, fan can make circulates and fully contacts with cube meat, after covering vexed completing, open smoke exhaust pipe 4 and get rid of fumigation, then open smoked case and take out bacon.
In sum, these are only preferred embodiment of the present invention, be not intended to limit protection scope of the present invention.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for bacon, is characterized in that, comprises the steps, the first step: the 25o-35o warm water of former meat through 2%-4% salt content is cleaned and dried; Second step: clean meat is put into after the wine being added with old ginger soaks 8-12 minute and dry again; 3rd step: the meat after drying is put into after baste soaks 25-35 minute and again dries; 4th step: the meat after again drying is put into smoked case sootiness 11-13 hour, rear enclosed smoke case and carry out covering vexed 25-35 hour, then smoke evacuation being taken out by meat is dried; 5th step: by bacon brush oil and after oven cooking cycle 4-6 minute take out.
2. the preparation method of bacon as claimed in claim 1, is characterized in that: described baste is salt, monosodium glutamate, flavouring and soy sauce mixed liquor.
3. one kind for the smoked case in the preparation method of claim 1 bacon, include casing, cavity volume is established in described casing, it is characterized in that: described bottom half is provided with opening, opening part correspondence is provided with the bottom of the smoked material of carrying, and be provided with in described casing and carry cinnamon hook or screen cloth, described casing is provided with smoke exhaust pipe, described casing is separated with bottom when sootiness, and casing is closed with bottom when covering vexed.
4. smoked case as claimed in claim 3, is characterized in that: described cabinet wall is provided with the fan that fumigation is flowed.
5. smoked case as claimed in claim 3, is characterized in that: described bottom and bottom half are that buckle-type is connected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510074256.1A CN104782737A (en) | 2015-02-12 | 2015-02-12 | Fumigated meat manufacturing method and fumigating box used in fumigated meat manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510074256.1A CN104782737A (en) | 2015-02-12 | 2015-02-12 | Fumigated meat manufacturing method and fumigating box used in fumigated meat manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104782737A true CN104782737A (en) | 2015-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510074256.1A Pending CN104782737A (en) | 2015-02-12 | 2015-02-12 | Fumigated meat manufacturing method and fumigating box used in fumigated meat manufacturing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720183A (en) * | 2016-12-20 | 2017-05-31 | 仲池 | A kind of internal-circulation type food smoking device |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN87200906U (en) * | 1987-01-24 | 1987-10-14 | 刘达锋 | Curing machine |
| JPS6413941A (en) * | 1987-07-08 | 1989-01-18 | Kureha Chemical Ind Co Ltd | Smoking of food |
| CN101816434A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Pickling method of preserved meat |
| CN101965984A (en) * | 2010-11-11 | 2011-02-09 | 赵才勇 | Method for preparing preserved meat |
| CN201846729U (en) * | 2010-11-11 | 2011-06-01 | 赵才勇 | Smoked meat room |
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2015
- 2015-02-12 CN CN201510074256.1A patent/CN104782737A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87200906U (en) * | 1987-01-24 | 1987-10-14 | 刘达锋 | Curing machine |
| JPS6413941A (en) * | 1987-07-08 | 1989-01-18 | Kureha Chemical Ind Co Ltd | Smoking of food |
| CN101816434A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Pickling method of preserved meat |
| CN101965984A (en) * | 2010-11-11 | 2011-02-09 | 赵才勇 | Method for preparing preserved meat |
| CN201846729U (en) * | 2010-11-11 | 2011-06-01 | 赵才勇 | Smoked meat room |
Non-Patent Citations (2)
| Title |
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| 杨成甫: "云南烟熏肉制作方法", 《农村新技术》 * |
| 章超桦: "《贝类加工与利用》", 30 November 2014, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720183A (en) * | 2016-12-20 | 2017-05-31 | 仲池 | A kind of internal-circulation type food smoking device |
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Application publication date: 20150722 |