CN109123446A - A kind of air-dry method of bacon fragrance and its bacon - Google Patents
A kind of air-dry method of bacon fragrance and its bacon Download PDFInfo
- Publication number
- CN109123446A CN109123446A CN201811079245.2A CN201811079245A CN109123446A CN 109123446 A CN109123446 A CN 109123446A CN 201811079245 A CN201811079245 A CN 201811079245A CN 109123446 A CN109123446 A CN 109123446A
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- Prior art keywords
- bacon
- fragrance
- air
- dry method
- ginger
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The air-dry method of a kind of bacon fragrance and its bacon provided by the invention, fragrance formulations weight percent are as follows: edible salt 20-30%, Chinese prickly ash 10-15%, garlic granule 10-15%, ginger 15-20%, cassia bark 8-15%, spiceleaf 5-8%, illiciumverum 3-6%, Litsea pungens 5-10%, cumin 5-8%, fennel 3-5%, cloves 2-3%；The sum of each recipe ingredient is 100%.Using above-mentioned formula prepare fragrance the preparation method comprises the following steps: prepared by raw material；Fragrance production；Fragrance allotment；Encapsulation.Salt, fragrance are uniformly applied under fresh meat appearance shady and cool ventilation environment in proportion and pickle 5-8 days, then hang the pork pickled comprising the following specific steps fresh meat is chopped block by the air-dry method of its bacon.The air-dry method of bacon fragrance and its bacon of the present invention, mouthfeel is consistent inside and outside meat；The bacon made it is outer it is fragrant in tender mouthfeel more preferably；After air-drying using air-dry method to bacon, so that bacon reduces mildew during saving, further extend bacon shelf lives.
Description
Technical field
The present invention relates to bacon preparation technical field, in particular to the air-dry method of a kind of bacon fragrance and its bacon.
Background technique
Bacon, which needs to sprinkle fresh meat in the production process salt cooperation fragrance, to carry out after pickling, and smokes completion, existing
In the production process, internal meat and external meat taste are inconsistent for some bacon, influence eating effect；In bacon preparation process
In, the combustion material of the sootiness used is chosen, and handles the technique in curing process, the improvement of high degree
The quality of bacon, reduces the generation of harmful substance.Meanwhile it making bacon and using the proportion of fragrance and salting down for bacon in the process
Time processed all later period bacon is made after quality cause directly to influence.
Summary of the invention
To solve deficiency in the prior art, the technical problem to be solved in the present invention is to provide a kind of increase bacon to make
Mouthfeel afterwards further increases the bacon fragrance of the quality of bacon and its air-dry method of bacon.
The solution of the present invention are as follows:
The air-dry method of a kind of bacon fragrance and its bacon, fragrance formulations weight percent are as follows:
Edible salt 20-30%, Chinese prickly ash 10-15%, garlic granule 10-15%, ginger 15-20%, cassia bark 8-15%, spiceleaf 5-
8%, illiciumverum 3-6%, Litsea pungens 5-10%, cumin 5-8%, fennel 3-5%, cloves 2-3%；The sum of each recipe ingredient is
100%.
Using above-mentioned formula prepare fragrance the preparation method comprises the following steps:
(1) prepared by raw material: choosing Chinese prickly ash in above-mentioned formula and dries, ginger is cut into sheet and dries spare, and garlic is cut into
Garlic granule is dried spare；
(2) fragrance makes: Chinese prickly ash, garlic granule, ginger, cassia bark, spiceleaf, illiciumverum, the wooden ginger will be chosen in proportion in above-mentioned formula
Son, cumin, fennel, cloves are put into pot that frying surface is golden yellow, then take the dish out of the pot and are cooled to room temperature；
(3) fragrance is deployed: pulverizer is added in the good spice material of frying in step (2), is ground into 0.3-1mm
It is powdered, obtain the fragrance of production bacon, then it mix with salt, the ratio that fragrance and salt mix is 1:1.5.
(4) is encapsulated.
In above-mentioned formula, fragrance formulations preferred weight percent are as follows:
Edible salt 25%, Chinese prickly ash 12%, garlic granule 10%, ginger 15%, cassia bark 10%, spiceleaf 7%, octagonal 4%, Litsea pungens
6%, cumin 6%, fennel 3%, cloves 2%.
Above-mentioned recipe spice is used to prepare the air-dry method of bacon as comprising step in detail below:
A: taking fresh pork, is chopped into long 5-15cm, and wide 5-8cm bulk is spare, then by the above-mentioned fragrance made
It is uniformly applied to fresh meat epidermis, 1kg fresh pork matches fragrance 0.5kg；
B: will smear uniform pork and be placed on temperature is to pickle 5-8 days under 3-6 ° of shady and cool ventilation environment, then will be pickled
Good pork suspension drains to be pickled out and carrys out extra moisture；
C: the bacon to drain away the water is suspended in roasting canopy, and using orange peel, cypress branches and leaves smoke 8-10 days；
D: cured butcher's meat is suspended under ventilated environment, is baked using carbon fire, so that temperature control exists in bakery
The bacon after air-drying can be obtained for 30-40 days in 30-35 ° of baking.
The air-dry method of bacon fragrance and its bacon of the present invention, by using the bacon made of the present invention, in meat
Outer mouthfeel is consistent；While guaranteeing that the holding time in bacon later period is long, the bacon made it is outer it is fragrant in tender mouthfeel more preferably；It uses
After air-dry method air-dries bacon, so that bacon reduces mildew during saving, further extend bacon shelf lives.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
The air-dry method of a kind of bacon fragrance and its bacon, fragrance formulations weight percent are as follows:
Edible salt 20-30%, Chinese prickly ash 10-15%, garlic granule 10-15%, ginger 15-20%, cassia bark 8-15%, spiceleaf 5-
8%, illiciumverum 3-6%, Litsea pungens 5-10%, cumin 5-8%, fennel 3-5%, cloves 2-3%；The sum of each recipe ingredient is
100%.
Using above-mentioned formula prepare fragrance the preparation method comprises the following steps:
(5) prepared by raw material: choosing Chinese prickly ash in above-mentioned formula and dries, ginger is cut into sheet and dries spare, and garlic is cut into
Garlic granule is dried spare；
(6) fragrance makes: Chinese prickly ash, garlic granule, ginger, cassia bark, spiceleaf, illiciumverum, the wooden ginger will be chosen in proportion in above-mentioned formula
Son, cumin, fennel, cloves are put into pot that frying surface is golden yellow, then take the dish out of the pot and are cooled to room temperature；
(7) fragrance is deployed: pulverizer is added in the good spice material of frying in step (2), is ground into 0.3-1mm
It is powdered, obtain the fragrance of production bacon, then it mix with salt, the ratio that fragrance and salt mix is 1:1.5.
(8) is encapsulated.
In above-mentioned formula, fragrance formulations preferred weight percent are as follows:
Edible salt 25%, Chinese prickly ash 12%, garlic granule 10%, ginger 15%, cassia bark 10%, spiceleaf 7%, octagonal 4%, Litsea pungens
6%, cumin 6%, fennel 3%, cloves 2%.
Above-mentioned recipe spice is used to prepare the air-dry method of bacon as comprising step in detail below:
A: taking fresh pork, is chopped into long 5-15cm, and wide 5-8cm bulk is spare, then by the above-mentioned fragrance made
It is uniformly applied to fresh meat epidermis, 1kg fresh pork matches fragrance 0.5kg；
B: will smear uniform pork and be placed on temperature is to pickle 5-8 days under 3-6 ° of shady and cool ventilation environment, then will be pickled
Good pork suspension drains to be pickled out and carrys out extra moisture；
C: the bacon to drain away the water is suspended in roasting canopy, and using orange peel, cypress branches and leaves smoke 8-10 days；
D: cured butcher's meat is suspended under ventilated environment, is baked using carbon fire, so that temperature control exists in bakery
The bacon after air-drying can be obtained for 30-40 days in 30-35 ° of baking.
The air-dry method of bacon fragrance and its bacon of the present invention, by using the bacon made of the present invention, in meat
Outer mouthfeel is consistent；While guaranteeing that the holding time in bacon later period is long, the bacon made it is outer it is fragrant in tender mouthfeel more preferably；It uses
After air-dry method air-dries bacon, so that bacon reduces mildew during saving, further extend bacon shelf lives.
Embodiments of the present invention are explained in detail, but the present invention is not limited to described embodiments.For ability
For the technical staff in domain, do not depart from the principle of the invention and spirit in the case where, to these embodiments carry out it is a variety of variation,
Modification, replacement and variant, still fall in protection scope of the present invention.
Claims (4)
1. the air-dry method of a kind of bacon fragrance and its bacon, it is characterised in that: its fragrance formulations weight percent are as follows:
Edible salt 20-30%, Chinese prickly ash 10-15%, garlic granule 10-15%, ginger 15-20%, cassia bark 8-15%, spiceleaf 5-8%, illiciumverum
3-6%, Litsea pungens 5-10%, cumin 5-8%, fennel 3-5%, cloves 2-3%；The sum of each recipe ingredient is 100%.
2. the air-dry method of bacon fragrance according to claim 1 and its bacon, it is characterised in that: use above-mentioned formula system
Standby fragrance the preparation method comprises the following steps:
(1) prepared by raw material: choosing Chinese prickly ash in above-mentioned formula and dries, ginger is cut into sheet and dries spare, and garlic is cut into garlic granule
It dries spare；
(2) fragrance makes: Chinese prickly ash, garlic granule, ginger, cassia bark, spiceleaf, illiciumverum, Litsea pungens, diligent will be chosen in proportion in above-mentioned formula
So, fennel, cloves are put into pot that frying surface is golden yellow, then take the dish out of the pot and are cooled to room temperature；
(3) fragrance is deployed: pulverizer is added in the good spice material of frying in step (2), is ground into the powder of 0.3-1mm
Last shape obtains the fragrance of production bacon, then mixes it with salt, and the ratio of fragrance and salt mixing is 1:1.5；
(4) is encapsulated.
3. the air-dry method of bacon fragrance according to claim 1 and its bacon, it is characterised in that: its fragrance formulations is preferred
Weight percent are as follows:
It is edible salt 25%, Chinese prickly ash 12%, garlic granule 10%, ginger 15%, cassia bark 10%, spiceleaf 7%, illiciumverum 4%, Litsea pungens 6%, diligent
Right 6%, fennel 3%, cloves 2%.
4. the air-dry method of bacon fragrance according to claim 1 and its bacon, it is characterised in that: fragrant using above-mentioned formula
The air-dry method that material prepares bacon is comprising step in detail below:
A: taking fresh pork, is chopped into long 5-15cm, and wide 5-8cm bulk is spare, then that the above-mentioned fragrance made is uniform
It is applied to fresh meat epidermis, 1kg fresh pork matches fragrance 0.5kg；
B: will smear uniform pork and be placed on temperature is to pickle 5-8 days under 3-6 ° of shady and cool ventilation environment, then will have been pickled
Pork suspension drains to be pickled out and carrys out extra moisture；
C: the bacon to drain away the water is suspended in roasting canopy, and using orange peel, cypress branches and leaves smoke 8-10 days；
D: cured butcher's meat is suspended under ventilated environment, is baked using carbon fire, so that temperature control is in 30- in bakery
The bacon after air-drying can be obtained for 30-40 days in 35 ° of bakings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811079245.2A CN109123446A (en) | 2018-09-17 | 2018-09-17 | A kind of air-dry method of bacon fragrance and its bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811079245.2A CN109123446A (en) | 2018-09-17 | 2018-09-17 | A kind of air-dry method of bacon fragrance and its bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123446A true CN109123446A (en) | 2019-01-04 |
Family
ID=64814311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811079245.2A Pending CN109123446A (en) | 2018-09-17 | 2018-09-17 | A kind of air-dry method of bacon fragrance and its bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123446A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192609A (en) * | 2019-05-07 | 2019-09-03 | 南充市老鹰寺食品有限公司 | A kind of production method and preserved vegetable bacon drying frame of preserved vegetable bacon |
| CN114766652A (en) * | 2022-05-24 | 2022-07-22 | 四川同耕纪农业科技有限公司 | Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat |
-
2018
- 2018-09-17 CN CN201811079245.2A patent/CN109123446A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192609A (en) * | 2019-05-07 | 2019-09-03 | 南充市老鹰寺食品有限公司 | A kind of production method and preserved vegetable bacon drying frame of preserved vegetable bacon |
| CN114766652A (en) * | 2022-05-24 | 2022-07-22 | 四川同耕纪农业科技有限公司 | Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat |
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