CN1613330A - Processing method for edible bacon - Google Patents

Abstract

A method for preparing the edible bacon includes such steps as mixing honey with while sugar, putting fresh meat in a jar, pouring said mixture in it for sucking the water from fresh meat for 20-28 hr, repeating said steps 2-6 times, and removing the mixture from the meat to obtain bacon. Its advantages are high productivity and no damage to human body.

Description

A kind of processing method of edible bacon

Technical field:

The present invention relates to the processing method of food, specifically the processing method of bacon.

Background technology:

Bacon is China's wide popular food with a long history, edible, particularly more southern various places eater, use the salt stew in soy sauce in the bacon production process, and wind and rain just can go out finished product after the dried several months, in bacon, contain certain nitrite, edible harmful for a long time.

Summary of the invention:

The technical problem to be solved in the present invention is to disclose the production bacon method that does not contain harmful material in a kind of salting period weak point, the bacon.

The scheme of technical solution problem of the present invention is to have very strong hydrophily according to sugar, with the moisture sucking-off in the meat, makes bacon with sugar.

Production method is realized by following steps:

One, preparation honey

Get honey and white sugar is mixed and made into honey, wherein the weight ratio of honey and white sugar is 0.8-1.2: 0.8-1.2, and honey concentration is modulated to Baume 40-45 degree, and honey can be replaced by starch syrup;

Two, pickle

Fresh meat is placed in the cylinder body, is placed with between every layer, honey is injected cylinder body every curtain, flood fresh meat, will dilute honey through 20-28 hour and emit, in cylinder body, inject Baume 40-45 degree honey again, to dilute honey through 20-28 hour emits, according to fresh meat volume size, the number of times that adds honey is two to six times, and the moisture content that detects meat is 15-16%, can use instrument detecting, also meat can be cut, the section color all becomes dark color, pickles and finishes;

Three, handle

Bacon is taken out from cylinder body, slough the honey on the meat surface, make bacon.

The moisture content of fresh meat is generally more than 50%, and the honey moisture content of Baume 40-45 degree honey is 17%, and honey has very strong hydrophily, and the moisture in can sucking-off meat particularly can make the moisture in the meat be lower than honey moisture 4-5%.

It is short that the bacon that the present invention makes is produced the duration, meets sanitary standard, do not contain harmful material, small investment of production equipment, and processing cost is low.

The specific embodiment:

1, gets honey and the white sugar that weight ratio is 1-1 and be mixed and made into honey, it is standby that concentration is modulated to Baume 43 degree, 500 kilograms of fresh porks are cut into two centimetres of loose strip shape bodies, put in the stainless steel cylinder body, place a wooden curtain between every layer of meat, in cylinder body, inject honey, flood fresh meat, to dilute honey through 24 hours emits, in cylinder body, inject Baume 43 degree honey again, will dilute honey through 24 hours and emit, meat is taken out from cylinder body, slough honey on the meat surface with dewaterer, make little sweet taste bacon.

2, get starch syrup and the white sugar that weight ratio is 1-1 and be mixed and made into honey, it is standby that concentration is modulated to Baume 43 degree, with the fresh meat duck of handling totally 600 kilograms of starch syrups put in cylinder body, place a wooden curtain between every layer, in cylinder body, inject honey, flood fresh meat, to dilute honey through 22 hours emits, in cylinder body, inject Baume 43 degree honey again, pickle moisture content in the test duck through five times, moisture content is 15%, duck is taken out from cylinder body, slough honey on the meat surface, make little sweet taste pressed salted duck with dewaterer.

Need to produce the cured meat product of sweetless taste, spray the honey of its remained on surface again with clear water, go into centrifuge and slough moisture, reenter dryer removal top layer moisture and get final product.

It is thinning that honey is emitted the back, and Baume degrees reduces, and can reuse through reaching behind the vacuum drainage about Baume 43 degree, uses continuously tens times, darken can not re-use after, can be used to produce products such as alcohol.

Claims (2)

1, a kind of processing method of edible bacon, finish by following steps:

(1), preparation honey

Get honey and white sugar is mixed and made into honey, wherein the weight ratio of honey and white sugar is 0.8-1.2: 0.8-1.2, and honey concentration is modulated to Baume 40-45 degree;

(2), pickle

Fresh meat is placed in the cylinder body, be placed with between every layer every curtain, honey is injected cylinder body, flood fresh meat, will dilute honey through 20-28 hour and emit, in cylinder body, inject Baume 40-45 degree honey again, to dilute honey through 20-28 hour emits, according to fresh meat volume size, the number of times that adds honey is two to six times, and the moisture content that detects meat is 15-16%;

(3), handle

Bacon is taken out from cylinder body, slough the honey on the meat surface, make bacon.

2, according to the processing method of the described bacon of claim 1, honey is replaced by starch syrup.