CN107279807A - A kind of cured meat and fish preserve fermentation cylinder of sealing with wax - Google Patents
A kind of cured meat and fish preserve fermentation cylinder of sealing with wax Download PDFInfo
- Publication number
- CN107279807A CN107279807A CN201710470637.0A CN201710470637A CN107279807A CN 107279807 A CN107279807 A CN 107279807A CN 201710470637 A CN201710470637 A CN 201710470637A CN 107279807 A CN107279807 A CN 107279807A
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- Prior art keywords
- lower shell
- upper shell
- shell
- wax
- closely sealed
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- 235000019542 Cured Meats Nutrition 0.000 title claims abstract description 24
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 21
- 238000007789 sealing Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 title claims abstract description 14
- 230000004151 fermentation Effects 0.000 title claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 17
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 17
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 17
- 229960000583 acetic acid Drugs 0.000 claims abstract description 17
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 17
- 239000011425 bamboo Substances 0.000 claims abstract description 16
- 239000011229 interlayer Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000010410 layer Substances 0.000 claims description 15
- 239000001993 wax Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000012188 paraffin wax Substances 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 230000009467 reduction Effects 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 230000000391 smoking effect Effects 0.000 claims description 4
- 244000301850 Cupressus sempervirens Species 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 4
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 241001330002 Bambuseae Species 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000005461 lubrication Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000019504 cigarettes Nutrition 0.000 abstract 1
- 235000015241 bacon Nutrition 0.000 description 6
- 239000004575 stone Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000209128 Bambusa Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004700 fetal blood Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- -1 tsaoko Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Fermentation cylinder of sealing with wax is preserved the invention discloses a kind of cured meat and fish, is included including upper shell, lower shell, inside drum cover, the upper shell includes upper shell upper strata, closely sealed groove, ring top interlayer；The lower shell includes closely sealed lobe, heating bottom, ring bottom interlayer, steam vent；During the upper shell upper shield lower shell, the closely sealed lobe of lower shell may be inserted into closely sealed groove just.Finished product of the present invention is sealed up for safekeeping in storage process using glacial acetic acid environment, can effectively absorb the cigarette stain taste after cured meat and fish sootiness, moreover it is possible to extend the shelf life of cured meat and fish, finished product is set to go out bright and lustrous, with rich flavor, soft texture after cylinder, excellent taste, entrance does not stick to one's teeth, nutritious, old children is all suitable.Especially of the invention to process storage using thick bamboo tube, eating in lubrication has smooth, also has the distinctive delicate fragrance local flavor of bamboo after perfume is ice-cold.The production of product of the present invention need not add other large scale equipments on the basis of common production, it is easy to manage, it is easy to change the line of production, high financial profit.
Description
Technical field
The present invention relates to cured meat product store tools, and in particular to a kind of cured meat and fish preserve fermentation cylinder of sealing with wax.
Background technology
The Cantonese bacon that salts down is numerous in variety, differs from one another.It is easy that these meat products are preserved, and instant is sweet aromatic strongly fragrant, one to
Liked by people, many kinds also find a good sale in Southeast Asia and American-European various regions.Fermented cured meat is with its special health-care effect and nutrition
Effect has been subjected to liking for more and more consumers.With being continuously increased for its consumer group, ferment sausage turns into various countries
The first choice of meat new product development.China is pork big producer, and the development and utilization of meat products is main based on pork.
And for pork pickle processing it is main with sootiness and salt down it is cured based on, but for the pickled oleaginous taste one of smoking process meat generation
It is not resolved very well directly.
It is to influence bacon storage, the main problem of sale to make moist, go mouldy and become sour, and bacon is exposed to temperature is higher, phase
During higher to humidity air ambient, the easy mildew of the surface moisture absorption, and it is easy to occur oxidative rancidity.What cured meat fat oxidation became sour
Reason, contained unsaturated acids (leukotrienes, oleic acid etc.) is oxidized to peroxide by oxygen in air, and peroxide is further decomposed
There is Kazakhstan taste material for aldehyde and shuttle acid etc..Such as under 28-30 DEG C of environment, after hanging 20d, what is had is still very fresh, some bacon surfaces
Jaundice, the slightly Kazakhstan taste having, though going back edible, greatly reduces the commodity value of bacon and the desire to buy of consumer.
Preservation for cured meat and fish mainly using sealing embedding method or is put into refrigerator Cord blood.But refrigerator is used for a long time
Original taste can be largely effected on by preserving cured meat and fish, and cured meat and fish are deposited in sub-zero environment for a long time, and its moisture structure and meat are all
It can be a greater impact, the original delicious local flavor of cured meat and fish gradually can successively decrease and make a variation.It is cured particularly after hot humid season
If taste sealing keeping is not good at, unpleasant Kazakhstan botheration can be sent when edible；Too long or even easily mouldy, bacon table is stored simultaneously
A kind of parasitic clostridium botulinum of meeting on face, its luxuriant is very strong to the endurance of HTHP and strong acid, is easily entered by gastrointestinal mucosa
Enter human body, only a few hours or a couple of days will cause poisoning.
The content of the invention
It is an object of the invention to provide a kind of simple to operate, unique flavor, rich in taste is fresh and sweet, it is with low cost, be easy to push away
Wide cured meat and fish preserve fermentation cylinder of sealing with wax.
Technical solution of the present invention is specifically that a kind of cured meat and fish preserve fermentation cylinder of sealing with wax, it is characterised in that including inside drum cover, upper cylinder
Body and lower shell three parts, the upper shell include upper shell upper strata, closely sealed groove, ring top interlayer；The lower shell bag
Include closely sealed lobe, heating bottom, ring bottom interlayer, steam vent；During the upper shell upper shield lower shell, the closely sealed lobe of lower shell
Just it may be inserted into closely sealed groove；The lower shell and upper shell carry the thick bamboo tube of complete ring from mao bamboon；
The inside drum cover carries the thick bamboo tube of complete ring from bamboo, and its intraoral diameter of lid of inside drum cover is outer more straight than fermentation cylinder
Big 6~the 7mm in footpath, makes inside drum cover to cover just on upper shell, and one and the external world can be formed in inside drum cover and upper shell upper strata
Relatively independent space；Its lid mouth of inside drum cover to lid interlayer distance with it is highly roughly equal after upper shell and lower shell fit.
On the inside drum cover layer food level paraffin is uniformly coated with along cylinder face.
When the closely sealed lobe of the lower shell and the closely sealed groove of upper shell are closely fitted together to, wax can be carried out on the outside of articulation port
Envelope.
The upper shell is closed for one end open one end.
The lower shell upper strata is in one layer of dry salted vegetables of bottom place mat.
Further, the stone pot inner chamber for being contained with glacial acetic acid can be also vertically placed on after upper shell and the lower shell fit
In, the stone pot is cylinder type or square, including inner chamber, handle, outer sealing groove；It can also be covered under outer cover, outer cover in stone pot
Edge can be covered in outer sealing groove just；
Further, the upper shell and lower shell after inside drum cover upper shield fit, glacial acetic acid liquid level is flooded more than inside drum cover lid
Mouthful, reduction glacial acetic acid temperature makes glacial acetic acid be solidified as solid-state as 6-7 DEG C.
Further, the specific preparation method of cured meat and fish preserved includes：
(1) the boar pork through fattening and castrating and carrying a small amount of bone is selected, pig hair and dirt on skin is eliminated, point
Wide 5~8cm is cut into, 40~45cm cutlet is about；
(2) processing of flavouring：Chinese prickly ash, pepper, anise, fennel seeds, kaempferia galamga and spiceleaf enter wears into after oven for drying
Powdery, crosses shaking screen, standby；Old ginger is removed the peel, and is stranding into ginger mud, standby；By refined salt, cooking wine, ginger mud, zanthoxylum powder, eightIt is even,
It is standby；
(3) pickle：Cutlet is poured into lower shell upper strata to mix thoroughly, upper shell is covered and pickles；The temperature for pickling environment is carried out
Upper shell lower shell after fit, is inverted 1 time by effectively control vertically per 12h；
(4) cutlet is taken out from the cylinder that salts down, the residue for removing cutlet surface is cleaned with 45 DEG C of warm water, while emptying upper shell
Make its natural air drying with the flavoring in lower shell；
(5) clean cutlet is taken out, hung on bamboo pole, using wood chip smoke method and add cypress and smoke；
(6) cool down：The cutlet that smoking process is completed takes out, and is placed under normal temperature and is cooled to room temperature, is put into and is vertically placed to ice
Lower shell upper strata in acetate layer, in the food-grade paraffin wax of one layer of molten condition of closely sealed lobe outer full-filling, and immediately, upper shield is good
Upper shell；
(7) after placing white wine on upper shell upper strata, inside drum cover is covered, reduction glacial acetic acid temperature makes glacial acetic acid as 6-7 DEG C
It is solidified as solid-state；
(8) one layer of salt uniformly is spread in outer sealing groove, covers outer cover.
Finished product good appearance of the present invention, nutritious, old children is all suitable.Especially the present invention processes storage, food using thick bamboo tube
Using in lubrication has smooth, also has the distinctive delicate fragrance local flavor of bamboo after perfume is ice-cold.The production of product of the present invention is commonly being produced
On the basis of need not add other large scale equipments, it is easy to manage, it is easy to change the line of production, high financial profit.
Brief description of the drawings
Fig. 1 is schematic structural view of the invention；
Fig. 2 is upper shell lid mouthful upward view of the present invention；
Fig. 3 is lower shell nozzle top view of the present invention；
Fig. 4 is structural representation of the embodiment of the present invention；
Marginal data：
1- lower shells, 2- upper shells, the closely sealed lobes of 3-, 4- rings top interlayer, 5- steam vents, 6- lower shells lower floor, 7- bamboos
Save in bottom interlayer, the closely sealed grooves of 8-, 9- upper shells upper strata, 10- outer covers, 11- inside drum covers, the outer sealing grooves of 12-, 13- handles, 14-
Chamber, 15- lower shells upper strata, 16- acetate layers, 17- upper shells upper strata, 18- inside drum cover interlayers
Embodiment
The preferred embodiment of the application is illustrated below, it will be appreciated that preferred embodiment described herein is only used
In description and interpretation the application, it is not used to limit the application.
Embodiment 1：
As illustrated, the present invention includes inside drum cover, upper shell and lower shell three parts, the upper shell includes upper shell
Upper strata, closely sealed groove, ring top interlayer；The lower shell includes closely sealed lobe, heating bottom, ring bottom interlayer, steam vent；Institute
When stating upper shell upper shield lower shell, the closely sealed lobe of lower shell may be inserted into closely sealed groove just；The lower shell and upper cylinder
Body carries the thick bamboo tube of complete ring from mao bamboon；
The inside drum cover carries the thick bamboo tube of complete ring from bamboo, and its intraoral diameter of lid of inside drum cover is outer more straight than fermentation cylinder
Big 6~the 7mm in footpath, makes inside drum cover to cover just on upper shell, and one and the external world can be formed in inside drum cover and upper shell upper strata
Relatively independent space；Its lid mouth of inside drum cover to lid interlayer distance with it is highly roughly equal after upper shell and lower shell fit.
On the inside drum cover layer food level paraffin is uniformly coated with along cylinder face.
When the closely sealed lobe of the lower shell and the closely sealed groove of upper shell are closely fitted together to, wax can be carried out on the outside of articulation port
Envelope.
The upper shell is closed for one end open one end.
The lower shell upper strata is in one layer of dry salted vegetables of bottom place mat.
Further, the stone pot inner chamber for being contained with glacial acetic acid can be also vertically placed on after upper shell and the lower shell fit
In, the stone pot is cylinder type or square, including inner chamber, handle, outer sealing groove；It can also be covered under outer cover, outer cover in stone pot
Edge can be covered in outer sealing groove just；
Further, the upper shell and lower shell after inside drum cover upper shield fit, glacial acetic acid liquid level is flooded more than inside drum cover lid
Mouthful, reduction glacial acetic acid temperature makes glacial acetic acid be solidified as solid-state as 6-7 DEG C.
Further, the specific preparation method of cured meat and fish preserved includes：
(1) the boar pork through fattening and castrating and carrying a small amount of bone is selected, pig hair and dirt on skin is eliminated, point
Wide 5~8cm is cut into, 40~45cm cutlet is about；
Angle powder, fennel powder, tsaoko, glucose, rock sugar, chickens' extract, Sha Ren, kaempferia galamga powder and spiceleaf powder pour into lower shell upper strata and mixed well, standby
With；
(3) pickle：Cutlet is poured into lower shell upper strata to mix thoroughly, upper shell is covered and pickles；The temperature for pickling environment is carried out
Upper shell lower shell after fit, is inverted 1 time by effectively control vertically per 12h；
(4) cutlet is taken out from the cylinder that salts down, the residue for removing cutlet surface is cleaned with 45 DEG C of warm water, while emptying upper shell
Make its natural air drying with the flavoring in lower shell；
(5) clean cutlet is taken out, hung on bamboo pole, using wood chip smoke method and add cypress and smoke；
(6) cool down：The cutlet that smoking process is completed takes out, and is placed under normal temperature and is cooled to room temperature, is put into and is vertically placed to ice
Lower shell upper strata in acetate layer, in the food-grade paraffin wax of one layer of molten condition of closely sealed lobe outer full-filling, and immediately, upper shield is good
Upper shell；
(7) after placing white wine on upper shell upper strata, inside drum cover is covered, reduction glacial acetic acid temperature makes glacial acetic acid as 6-7 DEG C
It is solidified as solid-state；
(8) one layer of salt uniformly is spread in outer sealing groove, covers outer cover.
Finally it should be noted that：The preferred embodiment of the application is these are only, the application is not limited to, although
The application is described in detail with reference to embodiment, for those skilled in the art, it still can be to foregoing
Technical scheme described in each embodiment is modified, or to which part technical characteristic carry out equivalent substitution, but it is all
Within spirit herein and principle, any modification, equivalent substitution and improvements made etc. should be included in the protection of the application
Within the scope of.
Claims (6)
1. a kind of cured meat and fish preserve fermentation cylinder of sealing with wax, it is characterised in that described including inside drum cover, upper shell and lower shell three parts
Upper shell includes upper shell upper strata, closely sealed groove, ring top interlayer；The lower shell includes closely sealed lobe, heating bottom, ring
Bottom interlayer, steam vent；During the upper shell upper shield lower shell, the closely sealed lobe of lower shell may be inserted into closely sealed groove just；
The lower shell and upper shell carry the thick bamboo tube of complete ring from mao bamboon；
The inside drum cover carries the thick bamboo tube of complete ring from bamboo, and its intraoral diameter of lid of inside drum cover is bigger than the overall diameter for the cylinder that ferments
6~7mm, makes inside drum cover to cover just on upper shell, can be relative with the external world with forming one in upper shell upper strata in inside drum cover
Independent space；Its lid mouth of inside drum cover to lid interlayer distance with it is highly roughly equal after upper shell and lower shell fit.
2. cured meat and fish according to claim 1 preserve fermentation cylinder of sealing with wax, it is characterised in that uniform along cylinder face on the inside drum cover
Coat layer food level paraffin.
3. cured meat and fish according to claim 1 preserve fermentation cylinder of sealing with wax, it is characterised in that the closely sealed lobe of the lower shell and
When the closely sealed groove of upper shell is closely fitted together to, it can be sealed with wax on the outside of articulation port.
4. cured meat and fish according to claim 1 preserve fermentation cylinder of sealing with wax, it is characterised in that the upper shell is one end open one
End seal is closed.
5. cured meat and fish according to claim 1 preserve fermentation cylinder of sealing with wax, it is characterised in that the lower shell upper strata is spread in bottom
One layer of dry salted vegetables of pad.
6. cured meat and fish according to claim 1 preserve fermentation cylinder of sealing with wax, it is characterised in that the specific side of preparation of the cured meat and fish preserved
Method includes：
(1) the boar pork through fattening and castrating and carrying a small amount of bone is selected, pig hair and dirt on skin is eliminated, is divided into
Wide 5~8cm, is about 40~45cm cutlet；
(2) processing of flavouring：Chinese prickly ash, pepper, anise, fennel seeds, kaempferia galamga and spiceleaf, which enter, wears into powdery after oven for drying, cross to shake
Sieve is swung, it is standby；Old ginger is removed the peel, and is stranding into ginger mud, standby；By refined salt, cooking wine, ginger mud, zanthoxylum powder, star aniseed powder, fennel powder, grass
Really, glucose, rock sugar, chickens' extract, Sha Ren, kaempferia galamga powder and spiceleaf powder pour into lower shell upper strata and mixed well, standby；
(3) pickle：Cutlet is poured into lower shell upper strata to mix thoroughly, upper shell is covered and pickles；The temperature for pickling environment is carried out effective
Upper shell lower shell after fit, is inverted 1 time by control vertically per 12h；
(4) cutlet is taken out from the cylinder that salts down, the residue for removing cutlet surface is cleaned with 45 DEG C of warm water, while emptying upper shell with
Flavoring in cylinder makes its natural air drying；
(5) clean cutlet is taken out, hung on bamboo pole, using wood chip smoke method and add cypress and smoke；
(6) cool down：The cutlet that smoking process is completed takes out, and is placed under normal temperature and is cooled to room temperature, is put into and is vertically placed to glacial acetic acid
Lower shell upper strata in layer, in the food-grade paraffin wax of one layer of molten condition of closely sealed lobe outer full-filling, and immediately, upper shield goes up well cylinder
Body；
(7) after placing white wine on upper shell upper strata, inside drum cover is covered, is vertically placed in glacial acetic acid liquid；
(8) reduction glacial acetic acid temperature makes glacial acetic acid be solidified as solid-state as 6-7 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710470637.0A CN107279807A (en) | 2017-06-20 | 2017-06-20 | A kind of cured meat and fish preserve fermentation cylinder of sealing with wax |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710470637.0A CN107279807A (en) | 2017-06-20 | 2017-06-20 | A kind of cured meat and fish preserve fermentation cylinder of sealing with wax |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279807A true CN107279807A (en) | 2017-10-24 |
Family
ID=60096738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710470637.0A Pending CN107279807A (en) | 2017-06-20 | 2017-06-20 | A kind of cured meat and fish preserve fermentation cylinder of sealing with wax |
Country Status (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201119393Y (en) * | 2007-10-06 | 2008-09-24 | 南昌大学 | Bamboo tube tank for sour fish fermentation |
| CN104257258A (en) * | 2014-09-25 | 2015-01-07 | 吕权峰 | Two-section bamboo joint cooker |
| CN104432124A (en) * | 2014-11-06 | 2015-03-25 | 凤冈县恒泰秀竹生态科技有限公司 | Method for smoking fragrant pig preserved meat |
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
-
2017
- 2017-06-20 CN CN201710470637.0A patent/CN107279807A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201119393Y (en) * | 2007-10-06 | 2008-09-24 | 南昌大学 | Bamboo tube tank for sour fish fermentation |
| CN104257258A (en) * | 2014-09-25 | 2015-01-07 | 吕权峰 | Two-section bamboo joint cooker |
| CN104432124A (en) * | 2014-11-06 | 2015-03-25 | 凤冈县恒泰秀竹生态科技有限公司 | Method for smoking fragrant pig preserved meat |
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
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