CN106235042A - A kind of method for salting of low temperature low salt glacier taste bacon - Google Patents
A kind of method for salting of low temperature low salt glacier taste bacon Download PDFInfo
- Publication number
- CN106235042A CN106235042A CN201610741581.3A CN201610741581A CN106235042A CN 106235042 A CN106235042 A CN 106235042A CN 201610741581 A CN201610741581 A CN 201610741581A CN 106235042 A CN106235042 A CN 106235042A
- Authority
- CN
- China
- Prior art keywords
- bacon
- low
- cutlet
- glacier
- jin
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the method for salting of a kind of low temperature low salt glacier taste bacon, it is first with Chinese liquor pretreatment Carnis Sus domestica, then uses less salt dry to smear cube meat, pickles with low-temperature salting case, and this pickling technology accelerates the process that Carnis Sus domestica is pickled, shorten salting period, improve and pickle efficiency；Providing preferably river taste bacon curing formula, the bacon that curing formula of the present invention is pickled, salinity is low, the most oxidizable, has local flavor and the mouthfeel of preferable river formula bacon；Use low-temperature salting technique and baking process, it is ensured that the moisture of prepared bacon finished product controls 10% about, improve the taste and flavor of traditional bacon, prepared bacon cured meat and fish Huang strong, yellowish pink bright bright, the salty perfume (or spice) of mouthfeel is spicy, unique river taste bacon characteristic.
Description
Technical field
The present invention relates to the method for salting of a kind of low temperature low salt glacier taste bacon, belong to field of meat product processing.
Background technology
Bacon refers to fresh (freezing) livestock meat as raw material, adds adjuvant, and through pickling, dry in the sun, drying or sootiness be processed into
Bacon goods, process in lunar calendar twelfth month because they are many, therefore named " bacon ".Bacon is the butcher's meat system of south China Long-term Storage in winter
Product, because of its unique flavor, cured aromatic strongly fragrant, bright in colour, the shelf-life is longer, and is loved by the people.
River taste bacon is one of Southwestern China area traditional salted and cured meat products with strong local characteristic, processed at it
The various spices added in journey impart the local flavor that bacon is different, define river taste bacon feature alone: bright and lustrous, table
Skin is golden yellow glossy, and lean meat is bright-coloured rose-red, and show condition is transparent or milky white, and cured perfumed ribbon is salty, and spicy fresh perfume (or spice), pungent is mellow.Tradition
River taste method for processing cured meat is to cut the meat into the wide strip of 5cm, then through pickled, wash and dry in the air, bake and form, there is light weight, be prone to
Transport, storing properties is good, the feature can preserved the long period under room temperature.But owing to the course of processing needing add substantial amounts of Sal
Guarantee will not occur putrid and deteriorated phenomenon, causes finished product salinity height to be unfavorable for that people's is healthy, and bacon is long
Fire-cureing of time makes the bacon moisture obtained on the low side, and quality is hard, and mouthfeel is bad.
Summary of the invention
In view of this, the present invention provides the manufacture method of a kind of low temperature low salt glacier taste bacon.
For solving above technical problem, the technical scheme is that the making side using a kind of low temperature low salt glacier taste bacon
Method, it comprises the following steps:
(1) raw meat pretreatment: the cutlet that Carnis Sus domestica is divided into quality be 500～800g, then carries out pre-place with Chinese liquor
Reason, processing method is: every 100 jin of fresh pork Chinese liquor 3 jin pickle 20-25 minute.
(2) pickle: the cutlet hands after step (1) being processed is put on cutlet with pickling ingredients, then by cutlet
Putting into low-temperature salting case to pickle 5-7 days, the temperature controlling to pickle is 4～8 DEG C；
Described batch formula of pickling is for join Sal 5 jin, white sugar 2 jin, Zanthoxyli Bungeani powder 1 jin, Fructus Capsici according to every 100 jin of fresh porks
1 jin of powder, spice 1 jin pickle dispensing by preparing after Sal, white sugar, Zanthoxyli Bungeani powder, Fructus Capsici powder, spice mix homogeneously；
Described spice is to form 5 parts of anises, 5 portions of Fructus Foeniculis, 1 portion of Flos Caryophylli, 2.5 portions of Fructus Anisi Stellati and 1 part of perfume (or spice) according to weight portion
The powder that leaf mixed grinding becomes；
(3) dry in the sun: the cutlet pickled is taken out and dries in the air in ventilation 2～3 days；
(4) baking: the cutlet that dry in the sun is good is linked into bakery and toasts 7～10 days, in control drying room, temperature is 50～55 DEG C.
Further, at the upper end 3～4CM of step (1) described cutlet, an aperture is worn with sharp knife, it is simple to wearing after pickling
Rope hanging.
Further, the cutlet of described step (1) is strip, its length 25～30cm, wide 3.5～4.5cm.
Further, the low-temperature salting case in described step (2) is to be provided with refrigerant with in interlayer, interlayer on casing
Closed box.
Further, described refrigerant is chilled brine.
Further, cutlet dry in the sun is 50～55wt% to its moisture by described step (3), then dries
Roasting.
Further, in described step (4), the fuel used raw material of bakery is selected from cypress bifurcation, broad-leaved branch, miscellaneous material, Pericarpium Citri Reticulatae.
Further, described step (4) baking is first at 55 DEG C, cutlet to be toasted 5～6h, is cooled to 50 DEG C of bakings the most again
Roasting, baking process being seen, meat skin yellowish i.e. carries out upset and makes to be heated evenly.
The invention has the beneficial effects as follows: utilize Chinese liquor pretreatment Carnis Sus domestica, accelerate the process that Carnis Sus domestica is pickled, shorten and pickle
Time, improve and pickle efficiency；Provide preferably river taste bacon curing formula, the bacon that curing formula of the present invention is pickled, salt
Divide low, the most oxidizable, there is local flavor and the mouthfeel of preferable river formula bacon；Use low-temperature salting technique and baking process, it is ensured that
The moisture of the bacon finished product prepared controls about 10%, improves the mouthfeel of original bacon dried firewood, and prepared bacon is cured
Taste Huang strong, yellowish pink bright bright, the salty perfume (or spice) of mouthfeel is spicy, unique river taste bacon characteristic.
Detailed description of the invention
In order to make those skilled in the art be more fully understood that technical scheme, below in conjunction with detailed description of the invention
The present invention is described in further detail.
Embodiment one:
A kind of manufacture method of low temperature low salt glacier taste bacon, it comprises the following steps:
(1) raw meat pretreatment: it is 500g that Carnis Sus domestica is divided into quality, long 25～30cm, wide 3.5～the strip of 4.5cm
Shape cutlet, and at the upper end 3～4CM of cutlet, wear an aperture with sharp knife, it is simple to the wire rope handling hanging after pickling；Then enter with Chinese liquor
Row pretreatment, processing method is: every 100 jin of fresh pork Chinese liquor 3 jin pickle 20 minutes.
(2) pickle: the cutlet hands after step (1) being processed is put on cutlet with pickling ingredients, then by cutlet
Putting into low-temperature salting case to pickle 5 days, the temperature controlling to pickle is 4～8 DEG C；Described low-temperature salting case is with folder on casing
Layer, it is provided with the closed box of refrigerant in interlayer, controls to pickle by the quantity controlling refrigerant and pickle temperature in case.
Described batch formula of pickling is for join Sal 5 jin, white sugar 2 jin, Zanthoxyli Bungeani powder 1 jin, Fructus Capsici according to every 100 jin of fresh porks
1 jin of powder, spice 1 jin pickle dispensing by preparing after Sal, white sugar, Zanthoxyli Bungeani powder, Fructus Capsici powder, spice mix homogeneously；
Described spice is to form 5 parts of anises, 5 portions of Fructus Foeniculis, 1 portion of Flos Caryophylli, 2.5 portions of Fructus Anisi Stellati and 1 part of perfume (or spice) according to weight portion
The powder that leaf mixed grinding becomes；
(3) dry in the sun: the cutlet pickled is taken out that to dry in the air in ventilation 2～3 days to its moisture be 50～55wt%；
(4) baking: the cutlet that dry in the sun is good is linked into bakery and toasts 7 days, in control drying room, temperature is 50～55 DEG C；Specifically
For first cutlet being toasted 5～6h at 55 DEG C, it is cooled to 50 DEG C of bakings the most again, baking process being seen, meat skin yellowish i.e. enters
Row upset makes to be heated evenly.The fuel used raw material of described bakery is selected from cypress bifurcation, broad-leaved branch, miscellaneous material, Pericarpium Citri Reticulatae.
Embodiment two:
A kind of manufacture method of low temperature low salt glacier taste bacon, it comprises the following steps:
(1) raw meat pretreatment: it is 800g that Carnis Sus domestica is divided into quality, long 25～30cm, wide 3.5～the strip of 4.5cm
Shape cutlet, and at the upper end 3～4CM of cutlet, wear an aperture with sharp knife, it is simple to the wire rope handling hanging after pickling；Then enter with Chinese liquor
Row pretreatment, processing method is: every 100 jin of fresh pork Chinese liquor 3 jin pickle 25 minutes.
(2) pickle: the cutlet hands after step (1) being processed is put on cutlet with pickling ingredients, then by cutlet
Putting into low-temperature salting case to pickle 7 days, the temperature controlling to pickle is 4～8 DEG C；Described low-temperature salting case is with folder on casing
Layer, it is provided with the closed box of refrigerant in interlayer, controls to pickle by the quantity controlling refrigerant and pickle temperature in case.
Described batch formula of pickling is for join Sal 5 jin, white sugar 2 jin, Zanthoxyli Bungeani powder 1 jin, Fructus Capsici according to every 100 jin of fresh porks
1 jin of powder, spice 1 jin pickle dispensing by preparing after Sal, white sugar, Zanthoxyli Bungeani powder, Fructus Capsici powder, spice mix homogeneously；
Described spice is to form 5 parts of anises, 5 portions of Fructus Foeniculis, 1 portion of Flos Caryophylli, 2.5 portions of Fructus Anisi Stellati and 1 part of perfume (or spice) according to weight portion
The powder that leaf mixed grinding becomes；
(3) dry in the sun: the cutlet pickled is taken out that to dry in the air in ventilation 2～3 days to its moisture be 50～55wt%；
(4) baking: the cutlet that dry in the sun is good is linked into bakery and toasts 10 days, in control drying room, temperature is 50～55 DEG C；Tool
Body is first at 55 DEG C, cutlet to be toasted 5～6h, is cooled to 50 DEG C of bakings the most again, sees that meat skin yellowish is i.e. in baking process
Carry out upset to make to be heated evenly.The fuel used raw material of described bakery is selected from cypress bifurcation, broad-leaved branch, miscellaneous material, Pericarpium Citri Reticulatae.
Below it is only the preferred embodiment of the present invention, it is noted that it is right that above-mentioned preferred implementation is not construed as
The restriction of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, it is also possible to make some improvements and modifications, these change
Enter and retouch and also should be regarded as protection scope of the present invention.
Claims (8)
1. the manufacture method of a low temperature low salt glacier taste bacon, it is characterised in that: comprise the following steps:
(1) raw meat pretreatment: the cutlet that Carnis Sus domestica is divided into quality be 500～800g, then carries out pretreatment with Chinese liquor, place
Reason method is: every 100 jin of fresh pork Chinese liquor 3 jin pickle 20-25 minute.
(2) pickle: the cutlet hands after step (1) being processed is put on cutlet with pickling ingredients, then is put into by cutlet
Pickling in low-temperature salting case 5-7 days, the temperature controlling to pickle is 4～8 DEG C；
Described batch formula of pickling is for join Sal 5 jin, white sugar 2 jin, Zanthoxyli Bungeani powder 1 jin, Fructus Capsici powder 1 according to every 100 jin of fresh porks
Jin, spice 1 jin pickle dispensing by preparing after Sal, white sugar, Zanthoxyli Bungeani powder, Fructus Capsici powder, spice mix homogeneously；
Described spice is 5 parts of anises, 5 portions of Fructus Foeniculis, 1 portion of Flos Caryophylli, 2.5 portions of Fructus Anisi Stellati and 1 portion of Herba Pelargonii Graveolentis to be mixed according to weight portion composition
Close the powder ground to form；
(3) dry in the sun: the cutlet pickled is taken out and dries in the air in ventilation 2～3 days；
(4) baking: the cutlet that dry in the sun is good is linked into bakery and toasts 7～10 days, in control drying room, temperature is 50～55 DEG C.
The manufacture method of a kind of low temperature the most according to claim 1 low salt glacier taste bacon, it is characterised in that: in step (1)
An aperture is worn with sharp knife at the upper end 3～4CM of described cutlet.
The manufacture method of a kind of low temperature the most according to claim 1 low salt glacier taste bacon, it is characterised in that: described step
(1) cutlet is strip, its length 25～30cm, wide 3.5～4.5cm.
The manufacture method of a kind of low temperature the most according to claim 1 low salt glacier taste bacon, it is characterised in that: described step
(2) the low-temperature salting case in is with the closed box being provided with refrigerant in interlayer, interlayer on casing.
The manufacture method of a kind of low temperature the most according to claim 4 low salt glacier taste bacon, it is characterised in that: described freezing
Medium is chilled brine.
The manufacture method of a kind of low temperature the most according to claim 1 low salt glacier taste bacon, it is characterised in that: described step
(3) it is 50～55wt% by cutlet dry in the sun to its moisture in, then toasts.
The manufacture method of a kind of low temperature the most according to claim 1 low salt glacier taste bacon, it is characterised in that: described step
(4) in, the fuel used raw material of bakery is selected from cypress bifurcation, broad-leaved branch, miscellaneous material, Pericarpium Citri Reticulatae.
The manufacture method of a kind of low temperature the most according to claim 1 low salt glacier taste bacon, it is characterised in that: described step
(4) baking is first at 55 DEG C, cutlet to be toasted 5～6h, is cooled to 50 DEG C of bakings the most again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610741581.3A CN106235042A (en) | 2016-08-26 | 2016-08-26 | A kind of method for salting of low temperature low salt glacier taste bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610741581.3A CN106235042A (en) | 2016-08-26 | 2016-08-26 | A kind of method for salting of low temperature low salt glacier taste bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235042A true CN106235042A (en) | 2016-12-21 |
Family
ID=57597625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610741581.3A Pending CN106235042A (en) | 2016-08-26 | 2016-08-26 | A kind of method for salting of low temperature low salt glacier taste bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235042A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212292A (en) * | 2017-06-22 | 2017-09-29 | 安徽王家坝生态农业有限公司 | A kind of preparation method for improving bacon edible safety |
| CN107307307A (en) * | 2017-08-29 | 2017-11-03 | 安徽王家坝生态农业有限公司 | One kind is high-elastic easily to chew method for preparing preserved meat |
| CN108991410A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of low salt preserved ham and preparation method thereof |
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN115843983A (en) * | 2022-11-22 | 2023-03-28 | 湖南省苦山村生态农业有限公司 | Aseptic pickling method for preserved meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
-
2016
- 2016-08-26 CN CN201610741581.3A patent/CN106235042A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212292A (en) * | 2017-06-22 | 2017-09-29 | 安徽王家坝生态农业有限公司 | A kind of preparation method for improving bacon edible safety |
| CN107307307A (en) * | 2017-08-29 | 2017-11-03 | 安徽王家坝生态农业有限公司 | One kind is high-elastic easily to chew method for preparing preserved meat |
| CN108991410A (en) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of low salt preserved ham and preparation method thereof |
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN115843983A (en) * | 2022-11-22 | 2023-03-28 | 湖南省苦山村生态农业有限公司 | Aseptic pickling method for preserved meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106235042A (en) | A kind of method for salting of low temperature low salt glacier taste bacon | |
| CN102100367B (en) | Preparation method of bacon | |
| CN103610088B (en) | Bacon and method for salting thereof | |
| CN102697068B (en) | Method for preparing Tujia cured meat | |
| CN101816434B (en) | Pickling method of preserved meat | |
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN105767931A (en) | Preserved meat and pickling method thereof | |
| CN103622054A (en) | Processing technology of preserved multi-flavored salt meat | |
| CN104432124A (en) | Method for smoking fragrant pig preserved meat | |
| CN102613597A (en) | Instant preserved meat ham food and processing process of instant preserved meat ham food | |
| CN105124633A (en) | Manufacturing method of perilla leaf chicken kebab | |
| CN104172220A (en) | Preparation method of Chinese smoked sausage | |
| CN102783671A (en) | Making method of sealed bream fish | |
| CN102599532A (en) | Ready-to-eat meat food and manufacturing process thereof | |
| CN104824687A (en) | Preparation method for low-salt preserved meat | |
| CN103340424A (en) | Method utilizing rice bran to bake meat product | |
| CN106360369A (en) | Braised pork in bowl with salted-and-sun-dried Chinese cabbage | |
| CN103082341B (en) | Flavored fish and preparation method thereof | |
| CN106071918A (en) | A kind of sootiness Carnis caprae seu ovis dried meat and preparation method thereof | |
| CN108991410A (en) | A kind of low salt preserved ham and preparation method thereof | |
| CN103284203A (en) | Bacon preserving method | |
| CN105614725A (en) | Preparation method of dried rosemary leaf processed preserved meat and preserved fish | |
| KR101337066B1 (en) | Jangajji seasoned with soy sauce and method for producing thereof | |
| CN103637226A (en) | Pickling method of low-salt smoked meat product | |
| CN103340421A (en) | Preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |