CN105746992A

CN105746992A - Production method of smoked bacon

Info

Publication number: CN105746992A
Application number: CN201410774026.1A
Authority: CN
Inventors: 徐下兵
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-16
Filing date: 2014-12-16
Publication date: 2016-07-13

Abstract

The invention discloses a production method of smoked bacon; the production method includes seven steps and particularly comprises the steps of selecting streaky pork, cutting the streaky pork, cleaning and draining, pickling, airing and sunning the pickled streaky pork or drying in a drying room, smoking, and carrying out vacuum packaging. The method changes a traditional meat smoking way, the whole meat smoking process is controlled to be carried out under certain conditions, and such the meat smoking way is convenient for yield production of the smoked bacon. In the bacon smoking process, the selected streaky pork and sauces are carefully selected and proportioned, so the whole taste is easy to grasp, human factors are reduced, the smoking time and way can more uniformly smoke the bacon, and the obtained smoked bacon tastes better. The smoking way can be carried out whether in summer or in spring and autumn and is not affected by seasonal climate; inedia is used for smoking, so that production of carcinogenic substances is reduced; and with arrangement of an isolation net, dust cannot be attached onto the streaky pork in the process of meat smoking, so that the obtained smoked bacon is healthier and safer.

Description

A kind of manufacture method of smoked bacon

Technical field

The present invention relates to food-processing method technical field, specifically the manufacture method of a kind of smoked bacon.

Background technology

Smoked bacon is the typical local food that area, Hunan, river is loved by the people, and bacon is unique flavor not only, nutritious, bacon refer to meat after pickling then through processed goods formed by the process of smoked baked (or tanning by the sun under daylight).The antiseptic power of bacon is strong, can extend the holding time, and increase distinctive local flavor.Existing bacon mode is to be placed in combustion furnace to heat burning to produce flue gas by timber, utilizes produced flue gas that meat is directly smoked, prepares bacon.The bacon prepared by said method has following defects that one is that after combustion of wood, produced dust can adhere on meat, is formed and pollutes, have impact on product quality；Two is that stove inner volume is little, and machined product quantity is few, it is impossible to a large amount of production reaches business-like purpose.In prior art, people sometimes not pickling bacon also referred to as bacon before sootiness, and traditional bacon and bacon are all the impacts in season, are typically in can not pickling summer, even if pickling out, the time of preservation is also very short.

Summary of the invention

The present invention is to solve that above-mentioned technical problem provides the manufacture method of a kind of smoked bacon, this method solve the existing smoked bacon produced not easily preserve, unhygienic, be difficult to the technical problems such as commercialization making.

Needing to solve above-mentioned technical problem to be achieved by the following technical programs: the manufacture method of a kind of smoked bacon, making step is:

The first step, selects the streaky pork of 100kg, commercially selects first-class streaky pork, and the accounting of fat meat is 40% 65%;

Second step, cuts streaky pork, and the streaky pork width after cutting is 5 15cm；

3rd step, soaks the streaky pork that cuts 12 hours with clear water, then cleans, and the moisture draining surface is stand-by；

4th step, the streaky pork cleaned after draining is put into Porcelain Jar pickle, the sauce pickled proportionally is mixed by Sal, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens, cooking wine, Bulbus Allii, soy sauce, Sal: Pericarpium Zanthoxyli: Rhizoma Zingiberis Recens: cooking wine: Bulbus Allii: soy sauce=1:3:2:3:2:2, Sal is 1kg, by the sauce uniform application that mixes on streaky pork, the time pickled is 24 55 hours；

5th step, is drying by the streaky pork dry in the sun after pickling or at baking room, dries or dries the interior moisture ratio arriving streaky pork less than 60%；

6th step, streaky pork after drying or drying is smoked, cooking stove it is provided with in smokehouse, placing in cooking stove and ward off paddy, the cigarette produced by warding off paddy is smoked, and is provided with separation net on cooking stove, streaky pork is placed on separation net, the whole process flames of anger smoked occurs, only smog smokes 25 60 hours continuously；

7th step, cools cured smoked bacon, weighs, stripping and slicing carry out vacuum packaging.

Preferably, the temperature in described smokehouse controls 22-45 °.

Preferably, in the process that the 4th step is pickled, within every three hours, stir streaky pork once.

It is further preferred that in the process that the 6th step is smoked, within every 25 hours, stir streaky pork once.

The invention provides the manufacture method of a kind of smoked bacon, the method changes traditional bacon mode, whole bacon process control is carried out under certain conditions, and such bacon mode is easy to yieldization and is made smoked bacon.Streaky pork, the sauce selected in the process of smoked bacon are all well-chosen proportionings, and whole taste is prone to hold, and anthropic factor reduces, and the time smoked and mode more can be smoked uniformly to bacon, and the mouthfeel of the smoked bacon obtained is more preferably.No matter this mode smoked all can make in summer or spring and autumn, the impact of seasonal climate will not be subject to；Employing is warded off paddy and is smoked, and which reduces the generation of carcinogen, the setting of separation net, does not have dust and account on streaky pork has in the process of bacon, and the smoked bacon obtained is relatively sanitary, safety.The production cost that this method makes smoked bacon is low, applied widely, has good market prospect.

Detailed description of the invention

In order to allow those skilled in the art be more fully understood that technical scheme, below in conjunction with accompanying drawing, the present invention is further elaborated.

Specific embodiment, the present invention provides the manufacture method of a kind of smoked bacon, and making step is:

The first step, selects the streaky pork of 100kg, commercially selects first-class streaky pork, and the accounting of fat meat is 40% 65%, and the streaky pork of selection is the pig killed on the same day;

Second step, shred shape by streaky pork, and the streaky pork width after cutting is 5 15cm；

3rd step, soaks the streaky pork that cuts 12 hours with clear water, then cleans, and the moisture draining surface is stand-by；Mainly by the bloodstain on streaky pork and dirty dust wash clean, and to remove the Pilus Sus domestica on clean meat skin.

4th step, the streaky pork cleaned after draining is put into Porcelain Jar pickle, the sauce pickled proportionally is mixed by Sal, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens, cooking wine, Bulbus Allii, soy sauce, Sal: Pericarpium Zanthoxyli: Rhizoma Zingiberis Recens: cooking wine: Bulbus Allii: soy sauce=1:3:2:3:2:2, Sal is 1kg, and by the sauce uniform application that mixes on streaky pork, the time pickled is 24 55 hours, in the process pickled, within every three hours, stir streaky pork once；The proportioning of concrete sauce and the time pickled can mouthfeel according to demand require to determine.

1, the 6th step, smokes the streaky pork after drying or drying, is provided with cooking stove in smokehouse, place in cooking stove and ward off paddy, the cigarette produced by warding off paddy is smoked, and is provided with separation net on cooking stove, and streaky pork is placed on separation net, the whole process flames of anger smoked occurs, only smog, smokes 25 60 hours continuously, and the temperature in smokehouse controls 22-45 °, in the process smoked, within every 25 hours, stir streaky pork once.

It it is more than the present invention preferably implementation; it should be noted that; when without departing substantially from present invention spirit and essence thereof, those of ordinary skill in the art are when making various corresponding change according to the present invention and deform the scope of the claims that should belong to appended by the present invention.

Claims

1. the manufacture method of a smoked bacon, it is characterised in that making step is:

2. the manufacture method of smoked bacon according to claim 1, it is characterised in that: the temperature in described smokehouse controls 22-45 °.

3. the manufacture method of smoked bacon according to claim 2, it is characterised in that: in the process that the 4th step is pickled, within every three hours, stir streaky pork once.

4. the manufacture method of smoked bacon according to claim 3, it is characterised in that: in the process that the 6th step is smoked, within every 25 hours, stir streaky pork once.