CN105433140A - Production method of preserved meat - Google Patents
Production method of preserved meat Download PDFInfo
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- CN105433140A CN105433140A CN201410437625.4A CN201410437625A CN105433140A CN 105433140 A CN105433140 A CN 105433140A CN 201410437625 A CN201410437625 A CN 201410437625A CN 105433140 A CN105433140 A CN 105433140A
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- leg
- pork
- salt
- bacon
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Abstract
The invention discloses a production method of preserved meat. The production method comprises the following steps: selecting a raw material, removing dirty materials, preparing a preserving ingredient, preserving the raw material, washing legs, drying the legs in the sun, carrying out subsequent low temperature fermentation, and storing the obtained product. A preserving ingredient preparation and extraction technology is set in the processing process of the preserved meat, so effective components in the extraction ingredient are fully absorbed by the preserved meat, and the color, the smell and the taste of the preserved meat are effectively improved; and the preserving time, the preserving humidity, the preserving temperature, the subsequent low temperature fermentation time, the subsequent low temperature fermentation humidity and the subsequent low temperature fermentation temperature are controlled, so the preserved meat has the characteristics of low salt content, difficult oxidation, fragrance, fineness, unique taste, and difficult deterioration and souring.
Description
Technical field
The present invention relates to the processing method of cure foods, particularly relate to a kind of preparation method of bacon.
Background technology
Bacon refer to meat after pickling again through overbaking (or tanning by the sun under daylight) process made by processed goods.The antiseptic power of bacon is strong, can extend the holding time, and increase distinctive local flavor.Traditional method for preparing preserved meat is simple, after exactly fresh pork being bought, without unboiled water rinsing, directly by clean dry cloth wiped clean, sprinkles piling up in friendship bulk container of fine salt later layer layer, presses a weight above, then vessel port sealed.After ten to fifteen days, taking-up hangs over outdoor air-dry, just can be covered up.When eating, with various cooking methods can, steam or fry or simmer, there are some different flavours.Both can coordinate with other meat dish raw materials and cook, and also can make cold dish, propagandize hotly, the cuisine such as last course of a feast, mince and also can be used as fillings.Take bacon as the dish of major ingredient, in local famous dish, also have certain seat.But it is high, oxidizable that the bacon that conventional method makes exists salt, fragrance is not enough, the shortcoming of not easily preserving.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned prior art defect and provides the bacon preparation method that a kind of salt is low, not oxidizable, savory, fine and smooth, taste is unique.
The required technical problem solved of the present invention can be achieved through the following technical solutions:
A preparation method for bacon, comprises the following steps:
S1, selection raw material: bacon selects the leg of pork to be primary raw material,
S2, decontamination: scraping step S1 selects fine, soft fur, casting skin and dirt on the leg of pork;
S3, pickle batching: salt, white wine, Chinese prickly ash, anise, white sugar and natrium nitrosum are put in solvent and extract, extract extract;
S4, to pickle: bacon adopts half dry salting to pickle, the leg of pork to be lain on salt plate the back side upward, repeatedly rub with the hands by surface with salt, after having rubbed surface with the hands, flesh noodles upward, flesh noodles smears salt repeatedly, again smooth for the leg of pork wiping salt is put into cylinder, putting well in layer, pickles step S3 the extract extracted of preparing burden after pickling a week and pours in cylinder, then turn over cylinder after pickling 25-30 days;
S5, wash leg: the greasy dirt on the leg of pork leg face of pickle step S4 and salt grain clean;
S6, solarization leg: the leg of pork washed for step S5 is put into drying room drying;
S7, subsequent fermentation: wash after solarization through step S6, though leg of pork inner most moisture content leaks, muscle depths does not also have enough dryings, through low temperature subsequent fermentation;
S8, stock: the leg of pork fermented enters freezer and stacks.
It is 8-12 month black wool pig leg of pork that described step S1 raw material selects peasant household to raise the cultivation phase scattered.
Described step S3 pickles the 10-12% that batching salt accounts for leg of pork weight, white wine 0.3-0.6%, Chinese prickly ash 0.1-0.3%, anistree 0.05-0.2%, white sugar 3-5%, salt sodium nitrate 0.1-0.15/kg.
Described step S4 curing salt amount accounts for the 10-15% of leg of pork weight.
Described step S6 drying room is dried relative humidity and is controlled at 50-60%, and temperature controls at 25-30 DEG C.
The follow-up cold fermentation of described step S7, cold fermentation temperature controls at 10-25 DEG C, and relative humidity controls at 50-60%.
The described step S7 follow-up cold fermentation time is 30-40 days.
Described step S8 stock storehouse temperature controls at 0-10 DEG C.
Beneficial effect of the present invention is: a kind of preparation method of bacon, adds the making of pickling batching and batching extraction process, the active ingredient extracted in batching is fully absorbed by bacon, effectively improves the color of bacon in the process of bacon; Control to pickle and the time of follow-up cold fermentation, humidity, temperature, make that bacon salt is low, not oxidizable, savory, fine and smooth, taste is unique and not perishable spoiled.
Detailed description of the invention
Embodiment 1: a kind of preparation method of bacon, comprises the following steps:
S1, selection raw material: bacon selects the leg of pork to be primary raw material.Select peasant household to raise black pig scattered, the cultivation phase is the black wool pig leg of pork of 8-12 month is primary raw material, and feature is that fat is many also containing certain intermuscular fat, selects leg of pork 100kg.
S2, decontamination: scraping step S1 selects fine, soft fur, casting skin and dirt on the leg of pork.
S3, pickle batching: salt, white wine, Chinese prickly ash, anise, white sugar and natrium nitrosum are put in solvent and extract, extract extract; Pickle salt 10kg in batching, white wine 0.3kg, Chinese prickly ash 0.1kg, anistree 0.05kg, white sugar 3kg, natrium nitrosum 10g.
S4, to pickle: bacon adopts half dry salting to pickle, the leg of pork to be lain on salt plate the back side upward, repeatedly rub with the hands by surface with salt, after having rubbed surface with the hands, flesh noodles upward, flesh noodles smears salt repeatedly, again smooth for the leg of pork wiping salt is put into cylinder, putting well in layer, pickles step S3 the extract extracted of preparing burden after pickling a week and pours in cylinder, then turn over cylinder after pickling 30 days; Cylinder can be gone out after 10 days.
S5, wash leg: the greasy dirt on the leg of pork leg face of pickle step S4 and salt grain clean.To keep the clean of the leg of pork, the color contributing to the leg of pork is various.
S6, solarization leg: the leg of pork washed for step S5 is put into drying room drying.Drying room is dried relative humidity and is controlled 60%, and temperature controls at 30 DEG C.
S7, subsequent fermentation: wash after solarization through step S6, though leg of pork inner most moisture content leaks, muscle depths does not also have enough dryings, need through low temperature subsequent fermentation.Make moisture subsequent evaporation on the one hand, make the fermentations such as the protein-fat-of muscle on the other hand and decompose, leg of pork yellowish pink, meat flavour, fragrance are absorbed.Cold fermentation temperature controls at 25 DEG C, and relative humidity controls 60%, and the follow-up cold fermentation time is 30 days.
S8, stock: the leg of pork fermented enters freezer and stacks.Stock's storehouse temperature controls at 0-10 DEG C.
Embodiment 2: a kind of preparation method of bacon, comprises the following steps:
S1, selection raw material: bacon selects the leg of pork to be primary raw material, selects leg of pork 100kg.
S2, decontamination: scraping step S1 selects fine, soft fur, casting skin and dirt on the leg of pork.
S3, pickle batching: salt, white wine, Chinese prickly ash, anise, white sugar and natrium nitrosum are put in solvent and extract, extract extract; Pickle salt 12kg in batching, white wine 0.6kg, Chinese prickly ash 0.3kg, anistree 0.2kg, white sugar 5kg, natrium nitrosum 15g.
S4, to pickle: bacon adopts half dry salting to pickle, the leg of pork to be lain on salt plate the back side upward, repeatedly rub with the hands by surface with salt, after having rubbed surface with the hands, flesh noodles upward, flesh noodles smears salt repeatedly, again smooth for the leg of pork wiping salt is put into cylinder, putting well in layer, pickles step S3 the extract extracted of preparing burden after pickling a week and pours in cylinder, then turn over cylinder after pickling 25 days; Cylinder can be gone out after 10 days.
S5, wash leg: the greasy dirt on the leg of pork leg face of pickle step S4 and salt grain clean.
S6, solarization leg: the leg of pork washed for step S5 is put into drying room drying.Drying room is dried relative humidity and is controlled 50%, and temperature controls at 25 DEG C.
S7, subsequent fermentation: wash after solarization through step S6, though leg of pork inner most moisture content leaks, muscle depths does not also have enough dryings, need through low temperature subsequent fermentation.Cold fermentation temperature controls at 10 DEG C, and relative humidity controls 50%, and the follow-up cold fermentation time is 40 days.
S8, stock: the leg of pork fermented enters freezer and stacks.Stock's storehouse temperature controls at 0-10 DEG C.
Embodiment 3: a kind of preparation method of bacon, comprises the following steps:
S1, selection raw material: bacon selects the leg of pork to be primary raw material, selects leg of pork 100kg.
S2, decontamination: scraping step S1 selects fine, soft fur, casting skin and dirt on the leg of pork.
S3, pickle batching: salt, white wine, Chinese prickly ash, anise, white sugar and natrium nitrosum are put in solvent and extract, extract extract; Pickle salt 11kg in batching, white wine 0.5kg, Chinese prickly ash 0.2kg, anistree 0.1kg, white sugar 4kg, natrium nitrosum 12g.
S4, to pickle: bacon adopts half dry salting to pickle, the leg of pork to be lain on salt plate the back side upward, repeatedly rub with the hands by surface with salt, after having rubbed surface with the hands, flesh noodles upward, flesh noodles smears salt repeatedly, again smooth for the leg of pork wiping salt is put into cylinder, putting well in layer, pickles step S3 the extract extracted of preparing burden after pickling a week and pours in cylinder, then turn over cylinder after pickling 25 days; Cylinder can be gone out after 10 days.
S5, wash leg: the greasy dirt on the leg of pork leg face of pickle step S4 and salt grain clean.
S6, solarization leg: the leg of pork washed for step S5 is put into drying room drying.Drying room is dried relative humidity and is controlled at 50-60%, and temperature controls at 25-30 DEG C.
S7, subsequent fermentation: wash after solarization through step S6, though leg of pork inner most moisture content leaks, muscle depths does not also have enough dryings, need through low temperature subsequent fermentation.Cold fermentation temperature controls at 20 DEG C, and relative humidity controls at 25-30 DEG C, and the follow-up cold fermentation time is 35 days.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (8)
1. a preparation method for bacon, is characterized in that, comprises the following steps:
S1, selection raw material: bacon selects the leg of pork to be primary raw material,
S2, decontamination: scraping step S1 selects fine, soft fur, casting skin and dirt on the leg of pork;
S3, pickle batching: salt, white wine, Chinese prickly ash, anise, white sugar and natrium nitrosum are put in solvent and extract, extract extract;
S4, to pickle: bacon adopts half dry salting to pickle, the leg of pork to be lain on salt plate the back side upward, repeatedly rub with the hands by surface with salt, after having rubbed surface with the hands, flesh noodles upward, flesh noodles smears salt repeatedly, again smooth for the leg of pork wiping salt is put into cylinder, putting well in layer, pickles step S3 the extract extracted of preparing burden after pickling a week and pours in cylinder, then turn over cylinder after pickling 25-30 days;
S5, wash leg: the greasy dirt on the leg of pork leg face of pickle step S4 and salt grain clean;
S6, solarization leg: the leg of pork washed for step S5 is put into drying room drying;
S7, subsequent fermentation: wash after solarization through step S6, though leg of pork inner most moisture content leaks, muscle depths does not also have enough dryings, through low temperature subsequent fermentation;
S8, stock: the leg of pork fermented enters freezer and stacks.
2. according to the preparation method of a kind of bacon according to claim 1, it is characterized in that: it is 8-12 month black wool pig leg of pork that described step S1 raw material selects peasant household to raise the cultivation phase scattered.
3. according to the preparation method of a kind of bacon according to claim 1, it is characterized in that: described step S3 pickles the 10-12% that batching salt accounts for leg of pork weight, white wine 0.3-0.6%, Chinese prickly ash 0.1-0.3%, anistree 0.05-0.2%, white sugar 3-5%, salt sodium nitrate 0.1-0.15/kg.
4. according to the preparation method of a kind of bacon according to claim 1, it is characterized in that: described step S4 curing salt amount accounts for the 10-15% of leg of pork weight.
5. according to the preparation method of a kind of bacon according to claim 1, it is characterized in that: described step S6 drying room is dried relative humidity and controlled at 50-60%, and temperature controls at 25-30 DEG C.
6. according to the preparation method of a kind of bacon according to claim 1, it is characterized in that: the follow-up cold fermentation of described step S7, cold fermentation temperature controls at 10-25 DEG C, and relative humidity controls at 50-60%.
7. according to the preparation method of a kind of bacon according to claim 6, it is characterized in that: the described step S7 follow-up cold fermentation time is 30-40 days.
8. according to the preparation method of a kind of bacon according to claim 1, it is characterized in that: described step S8 stock storehouse temperature controls at 0-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410437625.4A CN105433140A (en) | 2014-09-01 | 2014-09-01 | Production method of preserved meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410437625.4A CN105433140A (en) | 2014-09-01 | 2014-09-01 | Production method of preserved meat |
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| CN105433140A true CN105433140A (en) | 2016-03-30 |
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| CN201410437625.4A Pending CN105433140A (en) | 2014-09-01 | 2014-09-01 | Production method of preserved meat |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464454A (en) * | 2018-04-12 | 2018-08-31 | 重庆市黄良松腌腊食品有限公司 | A kind of preparation method of tradition bacon |
| CN108669467A (en) * | 2018-04-28 | 2018-10-19 | 孟连华盛农牧科技发展有限公司 | Sour skin processing technology |
| CN110710639A (en) * | 2018-07-12 | 2020-01-21 | 漳州市好亦鲜食品有限公司 | Air-drying fermentation process of dried beef |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
-
2014
- 2014-09-01 CN CN201410437625.4A patent/CN105433140A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
Non-Patent Citations (1)
| Title |
|---|
| 马美湖主编: "《腌腊肉制品加工》", 31 October 2005, 金盾出版社出版 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464454A (en) * | 2018-04-12 | 2018-08-31 | 重庆市黄良松腌腊食品有限公司 | A kind of preparation method of tradition bacon |
| CN108669467A (en) * | 2018-04-28 | 2018-10-19 | 孟连华盛农牧科技发展有限公司 | Sour skin processing technology |
| CN110710639A (en) * | 2018-07-12 | 2020-01-21 | 漳州市好亦鲜食品有限公司 | Air-drying fermentation process of dried beef |
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Application publication date: 20160330 |