CN109043371A - A kind of production method of bacon - Google Patents
A kind of production method of bacon Download PDFInfo
- Publication number
- CN109043371A CN109043371A CN201810798419.4A CN201810798419A CN109043371A CN 109043371 A CN109043371 A CN 109043371A CN 201810798419 A CN201810798419 A CN 201810798419A CN 109043371 A CN109043371 A CN 109043371A
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- bacon
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- salt
- meat
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- 235000013372 meat Nutrition 0.000 claims abstract description 90
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 235000013882 gravy Nutrition 0.000 claims abstract description 31
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 21
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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
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of production method of bacon, the fragrance of the bacon natural anti-oxidation is marinated, is smoked by fragrant fuel progress fragrance, is put into the elimination remnant nitrite for carrying out 25 days natures in fragrant storage cabinet storehouse, natural flavouring flavour enhancing；With the natural perfume material fragrance liquid with antioxidant activity, and therewith infusion, enter cylinder immersion, and be equipped with the red sauce of gravy, the small fourth block of bacon is ruddy, and shredded meat is brilliant, thick taste and it is mellow.
Description
Technical field
The present invention relates to food production field, a kind of particularly production method of bacon.
Background technique
Bacon is one kind of Chinese butcher's meat, and Major Epidemic is saved in Sichuan, Hunan, Guangdong etc., due to being usually in the lunar calendar
Twelfth month, is pickled, because of referred to herein as bacon.Bacon has many advantages, such as in beautiful color, unique flavor, full of nutrition.
Traditional bacon production method is single, the single taste for being far from satisfying different crowd of the bacon taste produced
Demand is badly in need of new method for preparing preserved meat, to improve abundant bacon taste.
Summary of the invention
A kind of production method method of bacon, comprising the following steps:
(1), sorting: selecting fresh streaky pork, and the lean meat on the leg of pork is selected to make raw material, and all the selection pigskin colour of skin is white, nothing
Extravasated blood spot, without sarcoma, without lymph node, without nipple, pig muscle red is uniform, glossy, the pig of finer and smoother, the rigid slaughter of muscle fibre
Meat；It inflates, blow, pour water when not butchering, bloodletting is not clean and enters the pork of corpse phase, and it then cleans and dries, bones, fresh five
Flower meat will repair the grease and meat mincing of surrounding, be divided into surface complete and the small long block of without tool marks, 1kg or so weight；On the leg of pork
Lean meat first have to repair except the fat meat being mixed between lean meat, then be cut into 3.0cm thickness, the small length of 1kg or so weight, neat no meat mincing
Block.
(2), dry method is marinated: Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi first being broken into fine powder, brown sugar
Icing Sugar hammer out, then mixed with brown sugar powder, salt and dry cure is just made, temperature carries out dry salt down between 3 DEG C~5 DEG C；When marinated, use
Dry cure is crumpled repeatedly, squeezes fresh meat block, and especially pork skin will rub good, acts on cure sufficiently with moisture content in meat；Pile
When marinated, do not interspace space as far as possible, is orderly laid flat, and air is squeezed out and is gone outside cylinder；After meat piece has been crumpled, what is be not used dry salts down
Material will be equably sprinkling upon in the sarcocyte of pile, and surface layer leveling, sealing covers, and dry to salt 7 down round the clock, midway at least overturns secondary；Then
The place for being hung on shady and cool ventilation is taken out, is dried in the air 3 days after removing surface moisture, is put into 60 DEG C~70 DEG C of temperature and toasts 2 entirely
It, for use.
(3), water law is marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, weight 50% is respectively accounted for, by material and water
For 1: 1 ratio, screened stock liquid is broken into beater, the dry butcher's meat block after baking is put by slurry temperature between 25 DEG C~30 DEG C
It is pickled in water cure, the amount of ginger garlic slurries is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, makes meat
Block restores true qualities, and after pickling 1~2 hour, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, toasts 10~24 hours, continuously repeatedly into
Row 2~3 times, just enter formal sootiness process, i.e. fragrance is smoked.
(4), fragrance is smoked: discarding branches and leaves, tea tree using tangerine peel, peanut shell, walnut shell, log sawdust, citrus tree-pruning
Discarded branches and leaves, the fresh branches and leaves that cinnamomum camphora tree is abandoned, the fresh branches and leaves of cypress abandonment, the fresh branches and leaves of bamboo abandonment, ginkgo is trimmed to abandon
The stem leaf after stem blade root, buckwheat harvest after fresh branches and leaves, the fresh branches and leaves of Chinese toon tree abandonment and bark, tomato harvest, by having
There is the plant of antioxygenic property with the plant of strong aroma smell, one or more form fragrant fuel, using tradition side
Method carries out 7 fragrance round the clock to marinated meat and smokes, and temperature controls between 55 DEG C~60 DEG C, and the specific retention control of bacon exists
Between 25%~30%.
After butcher's meat block is smoked, the small fourth block process of bacon is cut in the entrance for doing flavored preserved pork perfume (or spice) fourth food, is done liquor-saturated fragrant bacon and is produced
Product enter the process that remnant nitrite is removed in fragrant storage cabinet storehouse.
(5), remnant nitrite is removed in fragrant storage cabinet storehouse: the bacon after fragrance sootiness warm water cleaning surface layer greasy dirt and cigarette
Dirt after drying surface moisture, is put into sunlight masking, sealing blowing air again, and dry and the inside place mat has that 25cm~30cm is thick,
Cinnamomum camphora tree wood fragments section, wood sawdust, planing wood are considered to be worth doing in the fragrant storage cabinet storehouse with the broken branches and leaves layer of cinnamomum camphora tree, are hung on from broken fragrant branches and leaves layer 3cm
On the hook of~5cm high, full of strong aroma smell, again have anti-oxidation function fragrant air in, temperature control 10 DEG C~
Between 15 DEG C, extension dries in the air 25 days, the elimination remnant nitrite of bacon inside nature, the increase enrichment fragrance of nature
Flavor.
(6), the tanning of fragrance liquid: fragrance liquid uses the natural perfume material with antioxidant activity to be boiled for raw material, first
Spice material is first impregnated into 90min, soaked fragrance adds boiling to boil；
(7), bacon is put into after fragrance liquid boils 30min, and is used instead and be boiled by slow fire 60min；Terminating in tanning will be from
The front and back of fire and temperature put into auxiliary material garlic, tender garlic bolt, ginger, shallot, chives, coriander, ocean when being cooled to 70 DEG C~80 DEG C
Green onion, curly parsley；
(8), the tanning of the red sauce of gravy: 5 parts of chilli, 23 parts of bright red hot pepper, 10 parts of brown sugar, 40 parts of gravy, salt 2.5
Part, it is old 19.5 parts of juice fragrance liquid corresponding, chilli is first broken into 60 mesh powders, bright red hot pepper breaks into slurry, then with gravy, right
The old juice fragrance liquid answered is ground into screened stock, is subsequently poured into pot and heats, and brown sugar powder, salt are added in sauce, and mixing dissolves it,
Infusion 30min after boiled, is just made the red sauce of gravy, it is cooling after in 1: 5 ratio, it is small that mix has impregnated 3 correspondence bacon round the clock
Fourth block becomes；The red sauce produce in times of requiring of gravy, with how many systems how much.
(9), it the packaging of flavored preserved pork perfume (or spice) fourth food: when packaging, by product sterilizing, examines, packaging i.e. product.
Preferably, fragrance liquid include 1.5 parts of Chinese prickly ash, 2.5 parts of pepper, 1 part of chilli, 1.5 parts of nutmeg, 1.5 parts of fructus amomi,
0.8 part of tsaoko, 3 parts of ginger, 3 parts of garlic, 3 parts of shallot, 0.5 part of salt, high spirit 1kg, 95 parts of drinking-water.
Preferably, fragrance liquid includes 5 parts of brown sugar, 2 parts of pepper, 0.5 part of salt, 1 part of shallot, 2 parts of garlic, 2 parts of ginger, octagonal
7 parts, 13 parts of fennel seeds, 4 parts of cloves, 2 parts of cassia bark, 6 parts of Radix Glycyrrhizae, 1.5 parts of nutmeg, 1.5 parts of fructus amomi, high spirit 1kg, drinking-water
110 parts.
Preferably, fragrance liquid includes 13 parts of dry fructus capsici, and 13 parts of Chinese prickly ash, 2 parts of pepper, 0.5 part of salt, 2 parts of shallot, 2 parts of ginger,
2 parts of garlic, 1.5 parts of horseradish, 1 part of more fruity, 1 part of fructus amomi, 110 parts of drinking-water.
Preferably, fragrance liquid includes 32 parts of ginger, 1 part of dried orange peel, 2 parts of shallot, 2 parts of pepper, 2 parts of garlic, 1 part of fructus piperis longi, sand
2 parts of benevolence, 1 part of tsaoko, 1 part of nutmeg, 0.5 part of salt are drunk water 100 parts.
Preferably, fragrance liquid includes 32 parts of garlic, 3 parts of tender garlic bolt, 1 part of ginger, 2 parts of dillseed, 1 part of fructus amomi, tsaoko 1
Part, 2 parts of chives, 2 parts of pepper, 0.5 part of salt, high spirit 1kg drink water 100 parts.
Preferably, fragrance liquid includes 2 parts of pepper, 1.5 parts of nutmeg, 1.5 parts of fructus amomi, 1 part of basyleave, octagonal 2 parts, shallot
2 parts, 2 parts of ginger, 30 parts of onion, 0.5 part of salt are drunk water 100 parts.
Preferably, fragrance liquid includes 2 parts of ginger, 2 parts of pepper, 1.5 parts of fructus amomi, 32 parts of coriander, 1.5 parts of nutmeg, more fruits
Fragrant 1 part, 2 parts of garlic, 1 part of tender garlic bolt, 0.5 part of salt, high spirit 1kg drink water 100 parts.
Preferably, fragrance liquid includes 32 parts of curly parsley, 1 part of dillseed, 2 parts of fructus amomi, 1 part of more fruity, 2 parts of pepper, ginger 3
Part, 2 parts of garlic, 3 parts of chives, 0.5 part of salt, high spirit 1kg drink water 100 parts.
The characteristics of product of the present invention: cured fragrance is dense, yellowish pink dark red orthodox school, yellow bright red；Perfume is held, perfume is heard, eats
More fragrant, the fragrance heart that oozes enters spleen, and delicious flavour is the low salt preserved ham of no remnant nitrite, is best without any chemical addition agent
Ambrosia subduction fatigue, subduction are hungry, can enjoy delicious food to one's heart's content heartily.
It is in place of the production method of bacon of the present invention, is that marinated pickle with water law of dry method combines, is baking and sootiness
It combines, is to remove remnant nitrite in fragrant storage cabinet storehouse, the fragrance of the cure, fuel and flavor flavouring that use all is adopted
With with remove or block nitrite effect, antioxidant activity, natural material with strong aroma smell form, no
But remnant nitrite can be removed, but also can be effectively reduced benzo (α) pyrene content of bacon, retains the cured of traditional bacon
The dark red color of Flavor and authentic bacon；Another is at bright spot, and in entire production process, no any chemical addition agent makes
With and addition.
Specific embodiment
A kind of production method method of bacon, comprising the following steps:
Step 1, sorting: selecting fresh streaky pork, and the lean meat on the leg of pork is selected to make raw material, all the selection pigskin colour of skin it is white,
Without extravasated blood spot, without sarcoma, without lymph node, without nipple, pig muscle red is uniform, glossy, the pig of finer and smoother, the rigid slaughter of muscle fibre
Meat；It inflates, blow, pour water when not butchering, bloodletting is not clean and enters the pork of corpse phase, and it then cleans and dries, bones, fresh five
Flower meat will repair the grease and meat mincing of surrounding, be divided into surface complete and the small long block of without tool marks, 1kg or so weight；On the leg of pork
Lean meat first have to repair except the fat meat being mixed between lean meat, then be cut into 3.0cm thickness, the small length of 1kg or so weight, neat no meat mincing
Block.
Step 2, dry method are marinated: Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi are first broken into fine powder, it is red
Sugared Icing Sugar hammer out, then mixed with brown sugar powder, salt and dry cure is just made, temperature carries out dry salt down between 3 DEG C~5 DEG C；When marinated,
It crumpled repeatedly with dry cure, squeeze fresh meat block, especially pork skin will rub good, act on cure sufficiently with moisture content in meat；Heap
When code is marinated, do not interspace space as far as possible, is orderly laid flat, and air is squeezed out and is gone outside cylinder；After meat piece has been crumpled, what is be not used is dry
Cure will be equably sprinkling upon in the sarcocyte of pile, and surface layer leveling, sealing covers, and dry to salt 7 down round the clock, midway at least overturns secondary；So
The place for being hung on shady and cool ventilation is taken out afterwards, is dried in the air 3 days after removing surface moisture, is put into 60 DEG C~70 DEG C of temperature and is toasted 2
Whole day, for use.
Step 3, water law are marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, respectively account for weight 50%, by material with
The ratio that water is 1: 1 breaks into screened stock liquid with beater, and slurry temperature puts the dry butcher's meat block after baking between 25 DEG C~30 DEG C
Enter and pickled in water cure, the amount of ginger garlic slurries is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, is made
Meat piece restores true qualities, and after pickling 1~2 hour, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, toasts 10~24 hours, continuously repeatedly
It carries out 2~3 times, just enters formal sootiness process, is i.e. fragrance is smoked.
Step 4, fragrance are smoked: discarding branches and leaves, tealeaves using tangerine peel, peanut shell, walnut shell, log sawdust, citrus tree-pruning
Fresh branches and leaves, the ginkgo abandonment that fresh branches and leaves, the bamboo that branches and leaves, the fresh branches and leaves that cinnamomum camphora tree is abandoned, cypress are abandoned abandon are discarded in tree-pruning
Fresh branches and leaves, Chinese toon tree abandon fresh branches and leaves and bark, tomato harvest after stem blade root, buckwheat harvest after stem leaf, by
Plant with antioxygenic property is with the plant of strong aroma smell, and one or more form fragrant fuel, using tradition
Method carries out 7 fragrance round the clock to marinated meat and smokes, and temperature controls between 55 DEG C~60 DEG C, and the specific retention control of bacon exists
Between 25%~30%.
After butcher's meat block is smoked, the small fourth block process of bacon is cut in the entrance for doing flavored preserved pork perfume (or spice) fourth food, is done liquor-saturated fragrant bacon and is produced
Product enter the process that remnant nitrite is removed in fragrant storage cabinet storehouse.
Remove remnant nitrite in step 5, fragrant storage cabinet storehouse: the warm water cleaning surface layer greasy dirt of the bacon after fragrance sootiness and
Flue dust after drying surface moisture, is put into sunlight masking, sealing blowing air again, dry and the inside place mat has 25cm~30cm thick
, cinnamomum camphora tree wood fragments section, wood sawdust, planing wood are considered to be worth doing in the fragrant storage cabinet storehouse with the broken branches and leaves layer of cinnamomum camphora tree, are hung on from broken fragrant branches and leaves layer
On 3cm~5cm high hook, in fragrant air full of strong aroma smell, having anti-oxidation function again, temperature is controlled at 10 DEG C
Between~15 DEG C, extension dries in the air 25 days, the elimination remnant nitrite of bacon inside nature, the increase enrichment virtue of nature
Flavor.
The tanning of step 6, fragrance liquid: fragrance liquid uses the natural perfume material with antioxidant activity to be boiled for raw material,
Spice material is impregnated into 90min first, soaked fragrance adds boiling to boil；
Step 7, bacon put into after fragrance liquid boils 30min, and use instead and be boiled by slow fire 60min；Terminating in tanning will
Investment auxiliary material garlic when front and back and temperature from fire are cooled to 70 DEG C~80 DEG C, tender garlic bolt, ginger, shallot, chives, coriander,
Onion, curly parsley；
The tanning of the red sauce of step 8, gravy: 5 parts of chilli, 23 parts of bright red hot pepper, 10 parts of brown sugar, 40 parts of gravy, salt 2.5
Part, it is old 19.5 parts of juice fragrance liquid corresponding, chilli is first broken into 60 mesh powders, bright red hot pepper breaks into slurry, then with gravy, right
The old juice fragrance liquid answered is ground into screened stock, is subsequently poured into pot and heats, and brown sugar powder, salt are added in sauce, and mixing dissolves it,
Infusion 30min after boiled, is just made the red sauce of gravy, it is cooling after in 1: 5 ratio, it is small that mix has impregnated 3 correspondence bacon round the clock
Fourth block becomes；The red sauce produce in times of requiring of gravy, with how many systems how much.
The packaging of step 9, flavored preserved pork perfume (or spice) fourth food: it when packaging, by product sterilizing, examines, packaging i.e. product.
Preferred fragrance liquid include 1.5 parts of Chinese prickly ash, 2.5 parts of pepper, 1 part of chilli, 1.5 parts of nutmeg, 1.5 parts of fructus amomi,
0.8 part of tsaoko, 3 parts of ginger, 3 parts of garlic, 3 parts of shallot, 0.5 part of salt, high spirit 1kg, 95 parts of drinking-water.
Preferred fragrance liquid includes 5 parts of brown sugar, and 2 parts of pepper, 0.5 part of salt, 1 part of shallot, 2 parts of garlic, 2 parts of ginger, illiciumverum 7
Part, 13 parts of fennel seeds, 4 parts of cloves, 2 parts of cassia bark, 6 parts of Radix Glycyrrhizae, 1.5 parts of nutmeg, 1.5 parts of fructus amomi, high spirit 1kg, drinking-water
110 parts.
Preferred fragrance liquid includes 13 parts of dry fructus capsici, and 13 parts of Chinese prickly ash, 2 parts of pepper, 0.5 part of salt, 2 parts of shallot, 2 parts of ginger,
2 parts of garlic, 1.5 parts of horseradish, 1 part of more fruity, 1 part of fructus amomi, 110 parts of drinking-water.
Preferred fragrance liquid includes 32 parts of ginger, 1 part of dried orange peel, 2 parts of shallot, 2 parts of pepper, 2 parts of garlic, 1 part of fructus piperis longi, fructus amomi
2 parts, 1 part of tsaoko, 1 part of nutmeg, 0.5 part of salt are drunk water 100 parts.
Preferred fragrance liquid include 32 parts of garlic, 3 parts of tender garlic bolt, 1 part of ginger, 2 parts of dillseed, 1 part of fructus amomi, 1 part of tsaoko,
2 parts of chives, 2 parts of pepper, 0.5 part of salt, high spirit 1kg are drunk water 100 parts.
Preferred fragrance liquid includes 2 parts of pepper, 1.5 parts of nutmeg, 1.5 parts of fructus amomi, 1 part of basyleave, octagonal 2 parts, shallot 2
Part, 2 parts of ginger, 30 parts of onion, 0.5 part of salt drink water 100 parts.
Preferred fragrance liquid includes 2 parts of ginger, 2 parts of pepper, 1.5 parts of fructus amomi, 32 parts of coriander, 1.5 parts of nutmeg, more fruity
1 part, 2 parts of garlic, 1 part of tender garlic bolt, 0.5 part of salt, high spirit 1kg drink water 100 parts.
Preferred fragrance liquid includes 32 parts of curly parsley, 1 part of dillseed, 2 parts of fructus amomi, 1 part of more fruity, 2 parts of pepper, ginger 3
Part, 2 parts of garlic, 3 parts of chives, 0.5 part of salt, high spirit 1kg drink water 100 parts.
The production of embodiment (1) bacon:
1., sorting: claim without extravasated blood spot, without sarcoma, without lymph node, without nipple, pig skin skin is white, pig muscle it is red uniformly and
100 jin of the fresh streaky pork of glossiness, rigid slaughter is cleaned after drying with drinking-water, bones, repair the grease and meat mincing of surrounding,
The small long block that surface is complete and without tool marks, 1kg or so is heavy is cut into segmentation.
2., dry method it is marinated: after formula weighing, Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi are broken into powder
End, brown sugar Icing Sugar hammer out, then mixed with brown sugar powder, salt and dry cure is made, temperature carries out between 3 DEG C~5 DEG C；When marinated,
It crumpled repeatedly with dry cure, squeeze fresh meat block, especially pork skin will rub good, act on cure sufficiently with moisture content in meat；Heap
When code is marinated, do not interspace space as far as possible, is orderly laid flat, and air is squeezed out and is gone outside cylinder；After meat piece has been crumpled, what is be not used is dry
Cure will be equably sprinkling upon in the sarcocyte of pile, and surface layer leveling, sealing covers, dry to salt 7 down round the clock, midway at least overturn it is secondary,
Meat above is gone under translating into；The place for being hung on shady and cool ventilation is then taken out, dries in the air 3 days after removing surface moisture, is put into 60
DEG C~70 DEG C of temperature in toast 2 whole days, for use.
3., water law it is marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, weight 50% is respectively accounted for, by material and water
For 1: 1 ratio, screened stock liquid is broken into beater, the dry butcher's meat block after baking is put by slurry temperature between 25 DEG C~30 DEG C
It is pickled in water cure, the amount of ginger garlic slurries is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, makes meat
Block restores true qualities, and after pickling 1~2 hour, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, toasts 10~24 hours, continuously repeatedly into
Row 2~3 times, just enter fragrance sootiness.
4., fragrance it is smoked: the marinated meat piece handled well of water law is hung on the baking rack of meat house, meat is at a distance from fire source
Should be between 1.5m~1.6m, 2 kinds of compositions fragrance fuel of stem leaf after fresh branches and leaves, buckwheat harvest are abandoned with cinnamomum camphora tree, with biography
System method carries out 7 fragrance round the clock to marinated meat and smokes, and temperature controls between 55 DEG C~60 DEG C, and the specific retention of bacon controls
Between 25%~30%.
5., remove remnant nitrite in fragrant storage cabinet storehouse: bacon warm water cleaning surface layer greasy dirt and cigarette after fragrance is smoked
Dirt dries, and being put into place mat has in fragrant storage cabinet storehouse that 25cm~30cm is thick and dry, that the broken branches and leaves layer of cinnamomum camphora tree is constituted, hang over from
On the suspension hook of broken perfume branches and leaves layer 3cm~5cm high, in the fragrant air that there is anti-oxidation function full of strong aroma smell again, temperature
Between 10 DEG C~15 DEG C, extension dries in the air 25 days for degree control, the flavouring flavour enhancing let nature take its course and removes remnant nitrite.
The production of embodiment (2) bacon:
1., sorting: selection pig muscle is red uniform and glossy, and muscle fibre is finer and smoother, the pig of no extravasated blood spot and just slaughter
It 100 jin of leg lean meat, inflates, blow, pour water when not butchering, the not clean pork of bloodletting is cleaned with drinking-water and is dried, then boned,
Remove the fat meat between being mixed in lean meat, then is cut into 3.0cm thickness, 2 jin or so the heavy small long blocks of fresh meat.
2., dry method it is marinated: after formula weighing, Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi are broken into powder
End, brown sugar Icing Sugar hammer out, then mixed with brown sugar powder, salt and dry cure is made, temperature carries out between 3 DEG C~5 DEG C；When marinated,
It crumpled repeatedly with dry cure, squeeze fresh meat block, act on cure sufficiently with moisture content in meat；When pile is pickled, do not interspace as far as possible
Space is orderly laid flat, and air is squeezed out and is gone outside cylinder；After meat piece has been crumpled, the dry cure being not used will equably be sprinkling upon pile
Sarcocyte in, surface layer leveling, sealing covers, dry to salt 7 down round the clock, midway at least overturn it is secondary, meat above to translate under go；
The place for being hung on shady and cool ventilation is then taken out, is dried in the air 3 days after removing surface moisture, is put into 60 DEG C~70 DEG C of temperature and toasts 2
A whole day, for use.
3., water law it is marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, weight 50% is respectively accounted for, by material and water
For 1: 1 ratio, screened stock liquid is broken into beater, the dry butcher's meat block after baking is put by slurry temperature between 25 DEG C~30 DEG C
It is pickled in water cure, the amount of ginger garlic slurries is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, makes meat
Block restores true qualities, and after pickling 1~2 hour, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, toasts 10~24 hours, continuously repeatedly into
Row 2~3 times, just enter fragrance sootiness.
4., fragrance it is smoked: handle meat piece well for water is marinated, be hung on the baking rack of meat house, meat should be at a distance from fire source
Between 1.5m~1.6m, stem blade root after abandoning fresh branches and leaves, tomato harvest with cypress, 2 kinds of compositions fragrance fuel, with tradition side
Method carries out 7 fragrance round the clock to marinated meat and smokes, and temperature controls between 55 DEG C~60 DEG C, and the specific retention control of bacon exists
Between 25%~30%.
5., cut the small fourth block of bacon: by the bacon smoked warm water cleaning surface layer greasy dirt and flue dust, dry, be cut into 1~2mm
Thickness, the small fourth block of 3~4cm wide, 4~5cm long are stand-by.
6., the tanning of fragrance liquid: chilli, Chinese prickly ash, pepper, nutmeg, fructus amomi, tsaoko are first put into 95 parts of water together
In in pot, impregnate 90min, be put into salt after boiled, lid lid boils 30min,
7. and then the investment small fourth block of bacon, stirring make it be uniformly dispersed, after using mild fire infusion 60min instead, can cease fire out
Pot pours into fragrance fluid cylinder, and still needing to agitation makes it be uniformly dispersed, and temperature is cooling at 70 DEG C~80 DEG C, peel off the thin clothing of outer layer,
The garlic, the shallot that are washed and chopped, ginger are cleaned and are thinly sliced, put into fragrance liquid together, while pouring into high spirit, still
Stirring makes it be uniformly dispersed, and the amount of fragrance liquid, which must keep covering bacon 1 centimeter of thickness of small fourth block, to be advisable, and lid lid is cooled to nothing
After waste heat, the immersion of cylinder mouth can be sealed up, fragrance taste must not be made to reveal, after impregnating 3 round the clock, cylinder can played, pull out to spread out and dry
It is stand-by afterwards.It boils and impregnates altogether with the small fourth block of bacon
8., the tanning of the red sauce of gravy: 5 parts of chilli, 23 parts of bright red hot pepper, 10 parts of brown sugar, 40 parts of gravy, 2.5 parts of salt,
Corresponding old 19.5 parts of juice fragrance liquid, chilli is first broken into 60 mesh powders, bright red hot pepper breaks into slurry, then with gravy, corresponding
Old juice fragrance liquid be ground into screened stock, be subsequently poured into pot and heat, in sauce be added brown sugar powder, salt, mixing dissolves it, burn
Open rear infusion 30min, be just made the red sauce of gravy, it is cooling after in 1: 5 ratio, mix impregnated the small fourth block of 3 bacon round the clock just
At；The red sauce produce in times of requiring of gravy, with how many systems how much.
The production of embodiment (3) bacon:
1., sorting: selection pig muscle is red uniform and glossy, and muscle fibre is finer and smoother, the pig of no extravasated blood spot and just slaughter
It 100 jin of leg lean meat, inflates, blow, pour water when not butchering, the not clean meat of bloodletting is cleaned with drinking-water and dried, then boned, go
Fall to be mixed in the fat meat between lean meat, then is cut into 3.0cm thickness, the small long block of fresh meat of 2 jin or so weights.
2., dry method it is marinated: after formula weighing, Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi are broken into powder
End, brown sugar Icing Sugar hammer out, then mixed with brown sugar powder, salt and dry cure is made, temperature carries out between 3 DEG C~5 DEG C；When marinated,
It crumpled repeatedly with dry cure, squeeze fresh meat block, act on cure sufficiently with moisture content in meat；When pile is pickled, do not interspace as far as possible
Space is orderly laid flat, and air is squeezed out and is gone outside cylinder；After meat piece has been crumpled, the dry cure being not used will equably be sprinkling upon pile
Sarcocyte in, surface layer leveling, sealing covers, dry to salt 7 down round the clock, midway at least overturn it is secondary, meat above to translate under go；
The place for being hung on shady and cool ventilation is then taken out, is dried in the air 3 days after removing surface moisture, is put into 60 DEG C~70 DEG C of temperature and toasts 2
A whole day, for use.
3., water law it is marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, weight 50% is respectively accounted for, by material and water
For 1: 1 ratio, screened stock liquid is broken into beater, the dry butcher's meat block after baking is put by slurry temperature between 25 DEG C~30 DEG C
It is pickled in water cure, the amount of ginger garlic slurries is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, makes meat
Block restores true qualities, and after pickling 1~2 hour, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, toasts 10~24 hours, continuously repeatedly into
Row 2~3 times, just enter fragrance sootiness.
4., fragrance it is smoked: water is salted down the butcher's meat block after drying, is hung on the baking rack of meat house, meat should be at a distance from fire source
Between 1.5m~1.6m, fresh branches and leaves are abandoned with tangerine peel, peanut shell, walnut shell, ginkgo, branches and leaves are discarded in tealeaves tree-pruning, 5 kinds of compositions
Fragrant fuel carries out 7 fragrance round the clock to marinated meat with conventional method and smokes, and temperature controls between 55 DEG C~60 DEG C, cured
The specific retention of meat controls between 25%~30%.
5., cut the small fourth block of bacon: by the bacon smoked warm water cleaning surface layer greasy dirt and flue dust, dry, be cut into 1~2mm
Thickness, the small fourth block of 3~4cm wide, 4~5cm long are stand-by.
6., the tanning of fragrance liquid and the small fourth block of bacon boil altogether and impregnate: first by dry fructus capsici, Chinese prickly ash, bright green pepper, horseradish, more
Fruity, fructus amomi are put into together in 110 parts of water in pot, and 90min is impregnated；Salt is put into after boiled, lid lid boils 30 minutes,
Then the small fourth block of bacon is put into, to stir makes it be uniformly dispersed, and after using mild fire infusion 60min instead, can cease fire to take the dish out of the pot and pour into perfume (or spice)
In taste fluid cylinder, when temperature is cooled to 70 DEG C~80 DEG C, shallot, the garlic for being cut into broken section is cleaned, clean ginger is thinly sliced,
It is put into togerther in flavor of hot fragrance liquid, same mix makes it be uniformly dispersed, and the amount of fragrance liquid must cover the small fourth of bacon
1 centimeter of thickness of block after lid lid is cooled to no waste heat, can seal up the immersion of cylinder mouth, fragrance taste must not be made to reveal, after impregnating 3 round the clock,
Cylinder can be played, pulls out to spread out and dry afterwards for use.
7., the tanning of the red sauce of gravy: 5 parts of chilli, 23 parts of bright red hot pepper, 10 parts of brown sugar, 40 parts of gravy, 2.5 parts of salt,
Corresponding old 19.5 parts of juice fragrance liquid, chilli is first broken into 60 mesh powders, bright red hot pepper breaks into slurry, then with gravy, corresponding
Old juice fragrance liquid be ground into screened stock, be subsequently poured into pot and heat, in sauce be added brown sugar powder, salt, mixing dissolves it, burn
Open rear infusion 30min, be just made the red sauce of gravy, it is cooling after in 1: 5 ratio, mix impregnated the small fourth block of 3 bacon round the clock just
At；The red sauce produce in times of requiring of gravy, with how many systems how much.
The production of embodiment (4) bacon:
1., sorting: selection pig muscle is red uniform and glossy, and muscle fibre is finer and smoother, the pig of no extravasated blood spot and just slaughter
It 100 jin of leg lean meat, inflates, blow, pour water when not butchering, the not clean meat of bloodletting is cleaned with drinking-water and dried, then boned, go
Fall to be mixed in the fat meat between lean meat, then is cut into 3.0cm thickness, 2 jin or so the heavy small long blocks of fresh meat.
2., dry method it is marinated: after formula weighing, Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi are broken into powder
End, brown sugar Icing Sugar hammer out, then mixed with brown sugar powder, salt and dry cure is made, temperature carries out between 3 DEG C~5 DEG C；When marinated,
It crumpled repeatedly with dry cure, squeeze fresh meat block, act on cure sufficiently with moisture content in meat；When pile is pickled, do not interspace as far as possible
Space is orderly laid flat, and air is squeezed out and is gone outside cylinder；After meat piece has been crumpled, the dry cure being not used will equably be sprinkling upon pile
Sarcocyte in, surface layer leveling, sealing covers, dry to salt 7 down round the clock, midway at least overturn it is secondary, meat above to translate under go；
The place for being hung on shady and cool ventilation is then taken out, is dried in the air 3 days after removing surface moisture, is put into 60 DEG C~70 DEG C of temperature and toasts 2
A whole day, for use.
3., water law it is marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, weight 50% is respectively accounted for, by material and water
For 1: 1 ratio, screened stock liquid is broken into beater, the dry butcher's meat block after baking is put by slurry temperature between 25 DEG C~30 DEG C
It is pickled in water cure, the amount of ginger garlic slurries is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, makes meat
Block restores true qualities, and after pickling 1~2 hour, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, toasts 10~24 hours, continuously repeatedly into
Row 2~3 times, just enter fragrance sootiness.
4., fragrance it is smoked: water is salted down the butcher's meat block after drying, is hung on the baking rack of meat house, meat should be at a distance from fire source
Between 1.5m~1.6m, using log sawdust, bamboo abandon fresh branches and leaves, citrus tree-pruning discard branches and leaves, Chinese toon tree abandon it is fresh
Branches and leaves and bark, the fragrant fragrant-fume elements of 4 kinds of compositions hold cured meat with conventional method and carry out 7 fragrance round the clock and smoke temperature and control to exist
Between 55 DEG C~60 DEG C, the specific retention of bacon is controlled between 25%~30%.
5., cut the small fourth block of bacon: by the bacon smoked warm water cleaning surface layer greasy dirt and flue dust, dry and be cut into 1~2mm
Thickness, the small fourth block of 3~4cm wide, 4~5cm long are stand-by.
6., the tanning of fragrance liquid and the small fourth block of bacon boil altogether and impregnate: first by pepper, nutmeg, fructus amomi, basyleave,
In the octagonal water for putting into 100 parts together in pot, 90min is impregnated, salt is put into after boiled, lid lid boils 30min, then puts
Enter the small fourth block of bacon, agitation makes it be uniformly dispersed, after using mild fire infusion 60min instead, will cease fire take the dish out of the pot at this time, need to cut cleaning
At silk piece onion investment enter, mix is uniform, can just cease fire to take the dish out of the pot and pour into fragrance fluid cylinder, be cooled to temperature 70 DEG C~
At 80 DEG C, then cleaning it is cut into the shallot of broken section, what ginger was thinly sliced, it puts into onion flavor fragrance liquid, is mixed together
Dispersion makes the amount of fragrance liquid cover bacon 1 centimeter of thickness of small fourth block, after lid lid is cooled to no waste heat, can seal up the leaching of cylinder mouth
Bubble must not be such that fragrance taste reveals, and after impregnating 3 round the clock, can play cylinder, pull out spread out dry after it is stand-by.
7., the tanning of the red sauce of gravy: 5 parts of chilli, 23 parts of bright red hot pepper, 10 parts of brown sugar, 40 parts of gravy, 2.5 parts of salt,
Corresponding old 19.5 parts of juice fragrance liquid, chilli is first broken into 60 mesh powders, bright red hot pepper breaks into slurry, then with gravy, corresponding
Old juice fragrance liquid be ground into screened stock, be subsequently poured into pot and heat, in sauce be added brown sugar powder, salt, mixing dissolves it, burn
Open rear infusion 30min, be just made the red sauce of gravy, it is cooling after in 1: 5 ratio, mix impregnated the small fourth block of 3 bacon round the clock just
At；The red sauce produce in times of requiring of gravy, with how many systems how much.
First time of bacon is detected: be equipment not exclusively have only under the conditions of, the maiden trial done, through Chongqing City
Metered mass detection research institute has detected two important indicators, benzo (a) pyrene and nitrite；Testing result is: benzo (a) pyrene
Content is 0.5 μ g/kg, than 5 μ g/kg of state-set standard, low 90%；The content of nitrite is 3.2mg/kg, than state domestic discipline and family rules
Calibrate quasi- 30mg/kg, low 89.33%；The bacon have traditional product orthodox school dark red color, aromatic flavour and it is palatable.
The present invention is not limited to above-mentioned specific embodiment, and above embodiments are only to illustrate technical side of the invention
Case combines as long as smoking bacon using marinated pickle with water law of dry method, and baking is combined with sootiness, in smoking process
By the plant of plant and strong aroma smell with natural anti-oxidation performance, composition fuel carries out sootiness to marinated meat, smokes
Enter again in the storage environment being made of cinnamomum camphora trees material and wood fragments section, wood sawdust, planing wood bits with cinnamomum camphora trunk branches and leaves layer afterwards
Remnant nitrite, the bacon product of manufactured life, with the local flavor smoked for producing manufactured prepared food type using pork bacon as base-material
Meat, that is, food product, the only change of block-shaped and block weight, marinated, sootiness, flavor flavouring production process in and remove nitrous
In the remaining treatment process of hydrochlorate, no essential distinction, among the protection scope for all falling within product of the present invention and method.
Claims (9)
1. a kind of production method method of bacon, which comprises the following steps:
(1), it selects fresh streaky pork to make raw material or the lean meat on the leg of pork is selected to make raw material, modified, boned；All divide
At the small long block of 1kg or so weight；
(2), dry method is marinated: Chinese prickly ash, capsicum, illiciumverum, tsaoko, cloves, nutmeg, fructus amomi first being broken into powder, brown sugar is sugared hammer out
Powder, then mixed with brown sugar powder, salt and dry cure is just made, temperature carries out between 3 DEG C~5 DEG C；When marinated, repeatedly with dry cure
Rubbing, extruding fresh meat block, especially pork skin will rub good, act on cure sufficiently with moisture content in meat；When pile is pickled, as far as possible
Do not interspace space, is orderly laid flat, and air is squeezed out and is gone outside cylinder, and surface layer leveling, sealing covers, and dry to salt 7 down round the clock, midway is at least turned over
Turn secondary；The place for being hung on shady and cool ventilation is then taken out, is dried in the air 3 days after removing surface moisture, 60 DEG C~70 DEG C of temperature is put into
2 whole days of middle baking, for use；
(3), water law is marinated: by the garlic for removing the thin clothing of outer layer and the ginger being washed and chopped, weight 50% is respectively accounted for, is 1 by material and water:
1 ratio breaks into screened stock liquid with beater, and the dry butcher's meat block after baking is put into water and salted down by slurry temperature between 25 DEG C~30 DEG C
It is pickled in material, dosage is advisable with emitting one centimeter of meat piece, and cleans the dry cure on cutability block, and so that meat piece is restored true qualities,
After 1~2 hour marinated, taking-up, which is placed in 60 DEG C~70 DEG C of temperature, is toasted 10~24 hours, is continuously repeated 2~3 times；
(4), fragrance is smoked: discarding branches and leaves, tealeaves tree-pruning using tangerine peel, peanut shell, walnut shell, log sawdust, citrus tree-pruning
The fresh branch of fresh branches and leaves, ginkgo abandonment that fresh branches and leaves, the bamboo of fresh branches and leaves, cypress abandonment that discarded branches and leaves, cinnamomum camphora tree are abandoned abandon
The fresh branches and leaves that leaf, Chinese toon tree are abandoned and the stem blade root after bark, tomato harvest, the stem leaf after buckwheat harvest, it is anti-by having
The plant of oxidation susceptibility is with the plant of strong aromatic odor, and one or more of to form fragrant fuel, temperature is controlled at 55 DEG C
Between~60 DEG C, 7 fragrance round the clock is carried out to marinated meat and is smoked, the specific retention of bacon controls between 25%~30%；
(5), remove remnant nitrite in fragrant storage cabinet storehouse: the bacon after fragrance is smoked is put into fragrant storage cabinet storehouse, and fragrant storage cabinet storehouse is
Sunlight masking, sealing, blowing air and dry, broken branches and leaves layer that the inside place mat has 25cm~30cm thickness, that cinnamomum camphora trunk is dry,
Surrounding and ground top are all the wooden circle of cinnamomum camphora or arc chord angle in storehouse, and global shape can be rectangular, rectangle, polygon, circle
And the cabinet storehouse of ellipse；The broken branches and leaves layer of cinnamomum camphora tree by the broken branches and leaves of cinnamomum camphora tree, small crotch, wood fragments section, wood sawdust, planing wood bits one
Kind or several compositions, water content are 15%~25%, in the aerial of broken fragrant branches and leaves layer 3cm~5cm high, are uniformly covered with bacon
Small hook, temperature control between 10 DEG C~15 DEG C, and extension dries in the air 25 days；
(6), the tanning of fragrance liquid: fragrance liquid uses the natural perfume material with antioxidant activity to be boiled for raw material, first will
Spice material impregnates 90min, and soaked fragrance adds boiling to boil；
(7), bacon is put into after fragrance liquid boils 30min, and is used instead and be boiled by slow fire 60min；Terminating in tanning will be from fire
Front and back and temperature put into auxiliary material garlic, tender garlic bolt, ginger, shallot, chives, coriander, onion, perfume (or spice) when being cooled to 70 DEG C~80 DEG C
Celery；
(8), the tanning of the red sauce of gravy: 5 parts of chilli, 23 parts of bright red hot pepper, 10 parts of brown sugar, 40 parts of gravy, 2.5 parts of salt, right
Chilli is first broken into 60 mesh powders by old 19.5 parts of juice fragrance liquid answered, and bright red hot pepper breaks into slurry, then with gravy, corresponding
Old juice fragrance liquid is ground into screened stock, is subsequently poured into pot and heats, and brown sugar powder, salt is added in sauce, mixing dissolves it, boiled
The red sauce of gravy is just made in infusion 30min afterwards；
(9), the red sauce of above-mentioned gravy is mixed with well-done bacon by 1:5；
(10), product packaging: bacon product vacuum packaging.
2. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 1.5 parts of Chinese prickly ash, pepper
2.5 parts, 1 part of chilli, 1.5 parts of nutmeg, 1.5 parts of fructus amomi, 0.8 part of tsaoko, 3 parts of ginger, 3 parts of garlic, 3 parts of shallot, salt 0.5
Part, high spirit 1kg, 95 parts of drinking-water.
3. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 5 parts of brown sugar, pepper 2
Part, it is 0.5 part of salt, 1 part of shallot, 2 parts of garlic, 2 parts of ginger, 7 parts octagonal, 13 parts of fennel seeds, 4 parts of cloves, 2 parts of cassia bark, Radix Glycyrrhizae 6
Part, 1.5 parts of nutmeg, 1.5 parts of fructus amomi, high spirit 1kg are drunk water 110 parts.
4. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 13 parts of dry fructus capsici, Chinese prickly ash
13 parts, 2 parts of pepper, 0.5 part of salt, 2 parts of shallot, 2 parts of ginger, 2 parts of garlic, 1.5 parts of horseradish, 1 part of more fruity, 1 part of fructus amomi, drinking-water
110 parts.
5. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 32 parts of ginger, dried orange peel 1
Part, 2 parts of shallot, 2 parts of pepper, 2 parts of garlic, 1 part of fructus piperis longi, 2 parts of fructus amomi, 1 part of tsaoko, 1 part of nutmeg, 0.5 part of salt, drinking-water 100
Part.
6. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 32 parts of garlic, tender garlic bolt
3 parts, 1 part of ginger, 2 parts of dillseed, 1 part of fructus amomi, 1 part of tsaoko, 2 parts of chives, 2 parts of pepper, 0.5 part of salt, high spirit 1kg,
100 parts of drinking-water.
7. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 2 parts of pepper, nutmeg
1.5 parts, 1.5 parts of fructus amomi, 1 part of basyleave, octagonal 2 parts, 2 parts of shallot, 2 parts of ginger, 30 parts of onion, 0.5 part of salt, drink water 100 parts.
8. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 2 parts of ginger, pepper 2
Part, 1.5 parts of fructus amomi, 32 parts of coriander, 1.5 parts of nutmeg, 1 part of more fruity, 2 parts of garlic, 1 part of tender garlic bolt, 0.5 part of salt, height are white
Wine 1kg drinks water 100 parts.
9. the production method of bacon described in claim 1, it is characterised in that: (6) the fragrance liquid includes 32 parts of curly parsley, dill
Sub 1 part, 2 parts of fructus amomi, 1 part of more fruity, 2 parts of pepper, 3 parts of ginger, 2 parts of garlic, 3 parts of chives, 0.5 part of salt, high spirit
1kg drinks water 100 parts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810798419.4A CN109043371A (en) | 2018-07-19 | 2018-07-19 | A kind of production method of bacon |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810798419.4A CN109043371A (en) | 2018-07-19 | 2018-07-19 | A kind of production method of bacon |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715576A (en) * | 2022-12-23 | 2023-02-28 | 张家界印婶鲵香生物科技有限责任公司 | Processing method of artificially cultured giant salamander product and product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309928A (en) * | 2014-06-30 | 2016-02-10 | 王训勇 | Low-salt preserved meat production method without nitrite residue |
| CN107969641A (en) * | 2017-12-07 | 2018-05-01 | 高炳秀 | A kind of method that bacon is made using white duck |
-
2018
- 2018-07-19 CN CN201810798419.4A patent/CN109043371A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309928A (en) * | 2014-06-30 | 2016-02-10 | 王训勇 | Low-salt preserved meat production method without nitrite residue |
| CN107969641A (en) * | 2017-12-07 | 2018-05-01 | 高炳秀 | A kind of method that bacon is made using white duck |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715576A (en) * | 2022-12-23 | 2023-02-28 | 张家界印婶鲵香生物科技有限责任公司 | Processing method of artificially cultured giant salamander product and product |
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