CN104872705A - Preserved pork preparation method - Google Patents
Preserved pork preparation method Download PDFInfo
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- CN104872705A CN104872705A CN201410070555.3A CN201410070555A CN104872705A CN 104872705 A CN104872705 A CN 104872705A CN 201410070555 A CN201410070555 A CN 201410070555A CN 104872705 A CN104872705 A CN 104872705A
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Abstract
The invention relates to a preserved pork preparation method, which specifically comprises: preparing a sousing material by using high-alcoholicity Baijiu, minced ginger, edible salt, oyster sauce, soy sauce, white granulated sugar and five spice powder, respectively stirring pork cut into strips into the sousing material to souse for 3-4 days, soaking into boiling water for 1-2 s, carrying out air drying until the pork surface is dried and does not have water droplets, fumigating by using a large amount of smoke generated through ignition of sugarcane bark and bagasse, and finally curing to prepare the finished product preserved pork. According to the present invention, the high-alcoholicity Baijiu is used to souse the pork, such that the sousing time is short; the sousing material is developed by using a variety of materials, such that the taste of the preserved pork is excellent; the boiling water is used to soak the soused meat, such that the preserved pork is dried after only suspending for more than a dozen hours, and the prepared preserved pork skin is crisp; the fumigation is performed by using the smoke generated through ignition of the sugarcane bark and bagasse having high humidity while the smoke has a certain sugar content, such that the adhesion is strong and the fumigation time is short; and the prepared preserved pork is unique and has good market prospects.
Description
Technical field
The invention belongs to a kind of new preparation technology field of meat products, be specifically related to a kind of preparation method of cured pork.
Background technology
Cured pork aromatic flavour, tasty, be a kind of meat products of characteristic.
The preparation method of traditional cured pig is: engagement of being cut into inch strips by pork gross weight, adds salt, Chinese prickly ash, white sugar, by nitre clear water 50 grams of melt into glass galls, be sprinkled in basin, mix thoroughly together, salt down 7 ~ 10 days (centre stirs 1 time) takes out afterwards, cleans surface with clear water, in every bar meat one end, rope is put on, hang over ventilation, blow and dry in the air 3 days, make moisture evaporation in meat, meat tissue compact, has grease to appear.Be linked in censer, with dry fruit shell, chaff shell, sawdust etc. for smoked material, with smoked 36 hours of light cigarettes, treat that cutlet is smoked in faint yellow, take out bacon.Bacon needs to cook before use.
This method for preparing preserved meat technique is loaded down with trivial details, and the preparation time cycle is long, and consequent cost is relatively high.
Summary of the invention
Object of the present invention be exactly overcome above-mentioned technology deficiency and the preparation method of brand-new a kind of cured pork is provided.Specifically comprise: prepare preserved materials with high spirit, bruised ginger, edible salt, oyster sauce, soy sauce, white granulated sugar, five-spice powder, the pork being cut into strip is admixed in preserved materials respectively and pickles 3 ~ 4 days, then 1 ~ 2 second in boiling water is soaked in, then airing is to pork surface dry to without water droplet, then light produced a large amount of smog with sugarcane skin, slag to fumigate, last cured obtained finished product bacon.By implementing the present invention, develop pork with high wine, so the development time is short; Preserved materials adopts the development of multiple batching, so bacon taste is better; Soak cured meat with boiling water, within 10 several hours, namely do so bacon is only hung, and the bacon skin made is very crisp; The smog lighting rear generation with the heavier sugarcane skin of humidity, slag is fumigated, and smog also has sugar simultaneously, and its adhesion is stronger, so the stifling time is very short.By implementing the present invention, the bacon made has characteristic.
(8) finished product: finished product bacon is sub-packed in polybag according to quantity, and the commodity bacon carrying out that vacuum packaging gets up.
The present invention is achieved through the following technical solutions:
A preparation method for cured pork, comprises the steps: in technical scheme
1, pork is selected and process: select fresh, that nothing is rotten pork to be raw material, then pork is cut into strip.
2, preserved materials is prepared: white wine 20 jin, bruised ginger 15 jin, edible salt 10 jin, 10 jin, oyster sauce, 01 jin, soy sauce, white granulated sugar 5 jin, the five-spice powder 250 grams of 52 °, mix above-mentioned raw materials and the preserved materials that stirs to obtain.
3, pickle: the 200 jin of porks being cut into strip are admixed in preserved materials respectively, makes pork all be stained with preserved materials, be then loaded in nonmetallic vessel, pickle 3 ~ 4 days.
4, soaked: in container, to hold clear water, be then heated to water boiling, the pork pickled be soaked in respectively and can pick up 1 ~ 2 second in boiling water.
5, airing: will pickle and the pork steeping superheated water hang up in the cool natural drying to pork surface dry to without water droplet.
6, stifling: pork to be moved to concentrated in airtight room hanging up, then under pork hangs, millet cake combustion water content remains on sugarcane skin, the slag of 20 ~ 30%, because sugarcane skin, slag water content are high, sugarcane skin after lighting, slag are failed to understand combustion and produce the object that a large amount of smog reaches stifling then, and pork stifling time remains on 2 ~ 3 hours.
7, cured system: the cool place pork fumigated being suspended on equally pollution-free source around locate cured system more than 30 days finished product bacon.
8, finished product: finished product bacon is sub-packed in polybag according to quantity, and the commodity bacon carrying out that vacuum packaging gets up.
The present invention both had the following advantages:
1, bacon preparation method proposed by the invention not only measure is unique, and technique is simple, easily implements.
2, traditional bacon development needs 7 ~ 10 days.By implementing the present invention, develop pork with high wine, so the development time is short, the development time only needs 2 ~ 3 days.
3, by implementing the present invention, preserved materials adopts the development of multiple batching, so bacon taste is better.
4, by implementing the present invention, soak cured meat with boiling water, within 10 several hours, namely do so bacon is only hung, and the bacon skin made is very crisp.And traditional method is because development meat is stained with a lot of oil, so pork surface airing will be needed 3 ~ 4 days.
5, by implementing the present invention, the smog lighting rear generation with the heavier sugarcane skin of humidity, slag is fumigated, and this smog also has sugar simultaneously, and its adhesion is stronger, so the stifling time is very short.And traditional bacon needs stifling 36 hours, waste time and energy.
6, by implementing the present invention, the bacon made has characteristic, and market prospects are very good.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A preparation method for cured pork, specific implementation method is as follows:
1, pork is selected and process: select fresh, that nothing is rotten pork to be raw material, then pork is cut into strip.
2, preserved materials is prepared: white wine 20 jin, bruised ginger 15 jin, edible salt 10 jin, 10 jin, oyster sauce, 01 jin, soy sauce, white granulated sugar 5 jin, the five-spice powder 250 grams of 52 °, mix above-mentioned raw materials and the preserved materials that stirs to obtain.
3, pickle: the 200 jin of porks being cut into strip are admixed in preserved materials respectively, makes pork all be stained with preserved materials, be then loaded in nonmetallic vessel, pickle 3 ~ 4 days.
4, soaked: in container, to hold clear water, be then heated to water boiling, the pork pickled be soaked in respectively and can pick up 1 ~ 2 second in boiling water.
5, airing: will pickle and the pork steeping superheated water hang up in the cool natural drying to pork surface dry to without water droplet.
6, stifling: pork to be moved to concentrated in airtight room hanging up, then under pork hangs, millet cake combustion water content remains on sugarcane skin, the slag of 20 ~ 30%, because sugarcane skin, slag water content are high, sugarcane skin after lighting, slag are failed to understand combustion and produce the object that a large amount of smog reaches stifling then, and pork stifling time remains on 2 ~ 3 hours.
7, cured system: the cool place pork fumigated being suspended on equally pollution-free source around locate cured system more than 30 days finished product bacon.
8, finished product: finished product bacon is sub-packed in polybag according to quantity, and the commodity bacon carrying out that vacuum packaging gets up.
Claims (1)
1. a preparation method for cured pork, is characterized in that comprising the steps:
(1) pork is selected and process: select fresh, that nothing is rotten pork to be raw material, then pork is cut into strip;
(2) preserved materials is prepared: white wine 20 jin, bruised ginger 15 jin, edible salt 10 jin, 10 jin, oyster sauce, 01 jin, soy sauce, white granulated sugar 5 jin, the five-spice powder 250 grams of 52 °, mix above-mentioned raw materials and the preserved materials that stirs to obtain;
(3) pickle: the 200 jin of porks being cut into strip are admixed in preserved materials respectively, makes pork all be stained with preserved materials, be then loaded in nonmetallic vessel, pickle 3 ~ 4 days;
(4) soaked: in container, to hold clear water, be then heated to water boiling, the pork pickled be soaked in respectively and can pick up 1 ~ 2 second in boiling water;
(5) airing: will pickle and the pork steeping superheated water hang up in the cool natural drying to pork surface dry to without water droplet;
(6) stifling: pork to be moved to concentrated in airtight room hanging up, then under pork hangs, millet cake combustion water content remains on sugarcane skin, the slag of 20 ~ 30%, because sugarcane skin, slag water content are high, sugarcane skin after lighting, slag are failed to understand combustion and produce the object that a large amount of smog reaches stifling then, and pork stifling time remains on 2 ~ 3 hours;
(7) cured system: the cool place pork fumigated being suspended on equally pollution-free source around locate cured system more than 30 days finished product bacon;
(8) finished product: finished product bacon is sub-packed in polybag according to quantity, and the commodity bacon carrying out that vacuum packaging gets up.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410070555.3A CN104872705A (en) | 2014-02-28 | 2014-02-28 | Preserved pork preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410070555.3A CN104872705A (en) | 2014-02-28 | 2014-02-28 | Preserved pork preparation method |
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| CN104872705A true CN104872705A (en) | 2015-09-02 |
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| CN201410070555.3A Pending CN104872705A (en) | 2014-02-28 | 2014-02-28 | Preserved pork preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475977A (en) * | 2015-12-10 | 2016-04-13 | 张友兰 | Preserved meat sauce |
| CN105613704A (en) * | 2016-01-08 | 2016-06-01 | 佛山市恒南医药科技有限公司 | Preparing of preserved meat |
| CN107495165A (en) * | 2017-07-24 | 2017-12-22 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of bacon and preparation method thereof |
| CN108041473A (en) * | 2018-01-05 | 2018-05-18 | 湖南惠生农业科技开发股份有限公司 | A kind of production method of cured product |
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| CN102742861A (en) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | Processing method of special type wild boar bacon |
| CN103082306A (en) * | 2013-01-16 | 2013-05-08 | 略阳县西广香猪养殖有限责任公司 | Processing method of Bama minipig preserved meat |
| CN103584135A (en) * | 2013-11-20 | 2014-02-19 | 湖南农业大学 | Preserved meat processing method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102742861A (en) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | Processing method of special type wild boar bacon |
| CN103082306A (en) * | 2013-01-16 | 2013-05-08 | 略阳县西广香猪养殖有限责任公司 | Processing method of Bama minipig preserved meat |
| CN103584135A (en) * | 2013-11-20 | 2014-02-19 | 湖南农业大学 | Preserved meat processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475977A (en) * | 2015-12-10 | 2016-04-13 | 张友兰 | Preserved meat sauce |
| CN105613704A (en) * | 2016-01-08 | 2016-06-01 | 佛山市恒南医药科技有限公司 | Preparing of preserved meat |
| CN107495165A (en) * | 2017-07-24 | 2017-12-22 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of bacon and preparation method thereof |
| CN108041473A (en) * | 2018-01-05 | 2018-05-18 | 湖南惠生农业科技开发股份有限公司 | A kind of production method of cured product |
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Application publication date: 20150902 |