CN106135929A - A kind of processing method of bacon - Google Patents
A kind of processing method of bacon Download PDFInfo
- Publication number
- CN106135929A CN106135929A CN201510186126.7A CN201510186126A CN106135929A CN 106135929 A CN106135929 A CN 106135929A CN 201510186126 A CN201510186126 A CN 201510186126A CN 106135929 A CN106135929 A CN 106135929A
- Authority
- CN
- China
- Prior art keywords
- sus domestica
- carnis sus
- crock
- bacon
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015241 bacon Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 41
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000012267 brine Substances 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 241000208340 Araliaceae Species 0.000 claims description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 10
- 235000008434 ginseng Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 240000009023 Myrrhis odorata Species 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 244000248349 Citrus limon Species 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 description 4
- 238000007605 air drying Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
A kind of processing method of bacon.Including Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spiced, anistree, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel, process according to following steps: Carnis Sus domestica unhairing, clean, dry, by Herba Alii fistulosi, Rhizoma Zingiberis Recens, spiced, anistree and Cortex Cinnamomi puts into dry in pot stir-fry 5-6 minute, Sal is poured in pot, stir-fry 3-4 minute, prepare pickled flavor, pickled flavor uniform application is stacked and placed in crock on Carnis Sus domestica, sprinkle Pericarpium Citri Reticulatae, crock stands 3-5 days, treat crock oozes out salt brine, pour out salt brine, and salt brine is boiled, after cooling, pour in crock and pickle, lemon honey sauce processed, after Carnis Sus domestica pickles 10-12 days, Carnis Sus domestica is dried 2-3 days, lemon honey sauce is uniformly put on Carnis Sus domestica, dry 1-2 days, repeat 5-7 time, prepare bacon；Complete.The present invention reduces the consumption of Sal, reduces the content of nitrite, improves safety, prepares the bacon of special taste.
Description
Technical field
The present invention relates to field of food, the processing method particularly relating to a kind of bacon.
Background technology
Bacon is initially in order at prolongation meat shelf-life or the purpose of open date, but during air-drying, fermenting, due to the effect of microorganism so that bacon has a kind of special mouthfeel and fragrance, is loved by the people.But, bacon taste in the market is single, and content of nitrite is high, and harm people are healthy.Particularly Jiangsu and Zhejiang Provinces resident, has a preference for salty middle band point micro-sweet on taste of diet, and therefore the bacon in market is difficult to meet the demand of different crowd.
Summary of the invention
The present invention is directed to problem above, it is provided that a kind of special taste, the processing method reducing the bacon of content of nitrite.
The technical scheme is that and include Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel, process according to following steps:
1), Carnis Sus domestica unhairing, being cut into width is 5-6cm strip, cleans, dries, standby；
2), Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise and Cortex Cinnamomi are put into dry in pot stir-fry 5-6 minute；
3) pour Sal into step 2) pot in, stir-fry 3-4 minute, prepare pickled flavor；
4), the pickled flavor uniform application that step 3) prepares is dried in step 1) after strip Carnis Sus domestica on, then Carnis Sus domestica during successively heap is stacked and placed on crock, is sprinkled Pericarpium Citri Reticulatae between adjacent two layers Carnis Sus domestica；
5), by crock in the environment of 2-8 DEG C, stand 3-5 days, treat crock oozes out salt brine, pour out salt brine, and after salt brine is boiled, cooling down, pour in crock and pickle；
6), by Fructus Citri Limoniae clean, section, be successively stacked in hermetically sealed can, between adjacent two layers Fructus Citri Limoniae, pour Mel into, in the environment of 2-15 DEG C, pickle 24 hours, prepare lemon honey sauce；
7), after Carnis Sus domestica pickles 10-12 days, the Carnis Sus domestica rope of strip is strung hang over steam room in dry 2-3 days；
8), the lemon honey sauce in step 6) is uniformly put on the Carnis Sus domestica in step 7), dries 1-2 days；
9), action 5-7 time of step 8), prepared bacon are repeated；Complete.
The weight proportion of described Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel is: Carnis Sus domestica 90-100 part, Sal 4-6 part, Herba Alii fistulosi 2-3 part, Rhizoma Zingiberis Recens 3-4 part, spiced 2-3 part, anistree 1-2 part, Cortex Cinnamomi 1-2 part, Pericarpium Citri Reticulatae 6-8 part, Fructus Citri Limoniae 9-10 part, Mel 10-12 part.
Also include Radix Ginseng, described Radix Ginseng is made Radix Ginseng powder, join and be placed on the Carnis Sus domestica pickled in crock.
The present invention, by lemon honey sauce on brush in Carnis Sus domestica drying course, increases the delicate fragrance of bacon, also makes bacon slightly sweet taste, add the taste of bacon.While using Fructus Citri Limoniae, reduce the consumption of Sal, reduce the content of nitrite, improve safety.Meanwhile, curing process adds Radix Ginseng, there is the effect of QI invigorating, make up bacon at the mesotrophic loss of curing process, the final bacon preparing special taste.
Detailed description of the invention
The technical scheme is that and include Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel, process according to following steps:
1), Carnis Sus domestica unhairing, being cut into width is 5-6cm strip, cleans, dries, standby；
2), Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise and Cortex Cinnamomi are put into dry in pot stir-fry 5-6 minute；And need to constantly stir-fry during parch, until give out fragrance；
3) pour Sal into step 2) pot in, stir-fry 3-4 minute, prepare pickled flavor (dry stir-fry and eat salt make Sal in the case of infusible, with temperature, it is simple to pickle)；
4), the pickled flavor uniform application that step 3) prepares is dried in step 1) after strip Carnis Sus domestica on, then Carnis Sus domestica during successively heap is stacked and placed on crock, is sprinkled Pericarpium Citri Reticulatae between adjacent two layers Carnis Sus domestica, to improve the fragrance of bacon；
5), by crock in the environment of 2-8 DEG C, stand 3-5 days, treat crock oozes out salt brine, pour out salt brine, and after salt brine is boiled, cooling down, again pour in crock and pickle；
6), by Fructus Citri Limoniae clean, section, be successively stacked in hermetically sealed can, between adjacent two layers Fructus Citri Limoniae, pour Mel into, in the environment of 2-15 DEG C, pickle 24 hours, prepare lemon honey sauce；
7), after Carnis Sus domestica pickles 10-12 days, the Carnis Sus domestica rope of strip is strung hang over steam room in dry 2-3 days；
8), the lemon honey sauce in step 6) is uniformly put on the Carnis Sus domestica in step 7), again dries 1-2 days；
9), action 5-7 time of step 8), prepared bacon are repeated；Complete.
In the present invention, the weight proportion of described Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel is: Carnis Sus domestica 90-100 part, Sal 4-6 part, Herba Alii fistulosi 2-3 part, Rhizoma Zingiberis Recens 3-4 part, spiced 2-3 part, anistree 1-2 part, Cortex Cinnamomi 1-2 part, Pericarpium Citri Reticulatae 6-8 part, Fructus Citri Limoniae 9-10 part, Mel 10-12 part.
Also include Radix Ginseng, described Radix Ginseng made Radix Ginseng powder, join the crock being placed in crock (step 4)) on the Carnis Sus domestica pickled.
Lemon honey sauce in the present invention can make when Carnis Sus domestica is pickled 11-3 days, after lemon honey sauce uses 6-7 days simultaneously, again makes, it is ensured that the freshness of Fructus Citri Limoniae and acidity, it is simple to tasty.
Claims (3)
1. the processing method of a bacon, it is characterised in that include Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel, processes according to following steps:
1), Carnis Sus domestica unhairing, being cut into width is 5-6cm strip, cleans, dries, standby；
2), Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise and Cortex Cinnamomi are put into dry in pot stir-fry 5-6 minute；
3) pour Sal into step 2) pot in, stir-fry 3-4 minute, prepare pickled flavor；
4), the pickled flavor uniform application that step 3) prepares is dried in step 1) after strip Carnis Sus domestica on, then Carnis Sus domestica during successively heap is stacked and placed on crock, is sprinkled Pericarpium Citri Reticulatae between adjacent two layers Carnis Sus domestica；
5), by crock in the environment of 2-8 DEG C, stand 3-5 days, treat crock oozes out salt brine, pour out salt brine, and after salt brine is boiled, cooling down, pour in crock and pickle；
6), by Fructus Citri Limoniae clean, section, be successively stacked in hermetically sealed can, between adjacent two layers Fructus Citri Limoniae, pour Mel into, in the environment of 2-15 DEG C, pickle 24 hours, prepare lemon honey sauce；
7), after Carnis Sus domestica pickles 10-12 days, the Carnis Sus domestica rope of strip is strung hang over steam room in dry 2-3 days；
8), the lemon honey sauce in step 6) is uniformly put on the Carnis Sus domestica in step 7), dries 1-2 days；
9), action 5-7 time of step 8), prepared bacon are repeated；Complete.
The processing method of a kind of bacon the most according to claim 1, it is characterized in that, the weight proportion of described Carnis Sus domestica, Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, spices, anise, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Citri Limoniae and Mel is: Carnis Sus domestica 90-100 part, Sal 4-6 part, Herba Alii fistulosi 2-3 part, Rhizoma Zingiberis Recens 3-4 part, spiced 2-3 part, anistree 1-2 part, Cortex Cinnamomi 1-2 part, Pericarpium Citri Reticulatae 6-8 part, Fructus Citri Limoniae 9-10 part, Mel 10-12 part.
The processing method of a kind of bacon the most according to claim 1, it is characterised in that also include Radix Ginseng, makes Radix Ginseng powder by described Radix Ginseng, joins and is placed on the Carnis Sus domestica pickled in crock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510186126.7A CN106135929A (en) | 2015-04-20 | 2015-04-20 | A kind of processing method of bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510186126.7A CN106135929A (en) | 2015-04-20 | 2015-04-20 | A kind of processing method of bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106135929A true CN106135929A (en) | 2016-11-23 |
Family
ID=58057981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510186126.7A Withdrawn CN106135929A (en) | 2015-04-20 | 2015-04-20 | A kind of processing method of bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106135929A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617130A (en) * | 2020-11-26 | 2021-04-09 | 重庆德佳肉类科技发展有限公司 | Sausage production method |
-
2015
- 2015-04-20 CN CN201510186126.7A patent/CN106135929A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617130A (en) * | 2020-11-26 | 2021-04-09 | 重庆德佳肉类科技发展有限公司 | Sausage production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104814447B (en) | A kind of preparation method of non-sootiness low-salt flavor bacon | |
| CN103271360B (en) | A kind of preparation method of whole rabbit goods | |
| CN106722225A (en) | A kind of production technology of low salt preserved ham | |
| CN101199350A (en) | Preparing method of Air-dry chicken using current year cock as raw material | |
| CN104839749A (en) | Pig's head meat preparation method | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103478757B (en) | Processing method of salt roasted chicken | |
| CN102742870A (en) | Method for processing tuna instant seasoned dried-fish | |
| CN111165739B (en) | Preparation process of selenium-enriched medlar roasted mutton | |
| CN104172287A (en) | Processing technique of wine macerated pseudosciaena crocea food | |
| CN103070410A (en) | Manufacturing method of spiced chicken | |
| CN106174623B (en) | A kind of method that taro is quickly removed the peel | |
| CN106135929A (en) | A kind of processing method of bacon | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN105982076A (en) | Preparation method of ham | |
| CN106579000A (en) | Spicy taste dried pork slice production process | |
| CN104799336A (en) | Pickled chilli chicken gizzard | |
| CN106360397A (en) | Honey-treated lotus flower chicken | |
| CN104026530A (en) | Pickled olio and processing technology thereof | |
| CN106173616A (en) | A kind of method for salting of wind goose | |
| CN104705667A (en) | Spicy sauce bone manufacturing method | |
| CN103976013B (en) | A kind of Agaricus Bisporus canned food and processing method thereof | |
| CN103099219A (en) | Method for making spiced pigtails | |
| CN105614464A (en) | Processing technology of chrysanthemum flower-pig feet | |
| JP6788567B2 (en) | Manufacturing and processing method of dried squid that has soft meat and develops the original pigment of squid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161123 |