CN1732786A - Process for preparing delicious preserved pork by winter-chamber method - Google Patents
Process for preparing delicious preserved pork by winter-chamber method Download PDFInfo
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- CN1732786A CN1732786A CN 200410040418 CN200410040418A CN1732786A CN 1732786 A CN1732786 A CN 1732786A CN 200410040418 CN200410040418 CN 200410040418 CN 200410040418 A CN200410040418 A CN 200410040418A CN 1732786 A CN1732786 A CN 1732786A
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Abstract
The invention discloses a process for preparing delicious preserved pork by winter-chamber method which comprises, in vitro inspecting, slaughtering, ketone body inspecting, dividing, loading material, rapid refrigerating, pickling, airing and packaging.
Description
Technical field:
The present invention relates to a kind of food processing technology, but particularly a kind of technology that adopts the bright bacon of making that the winter chamber method industrialization is not subjected to seasonal effect.
Background technology:
Bacon is a kind of food that China people like, it is with a long history, have make simple, be easy to storage, taste uniqueness, characteristics such as easy to use, can steam, stew, fry, boil etc.; Widely applicable.For many years, making bacon can only carry out in the winter time, is subjected to the restriction of bacon production environment condition, spring, summer, autumn is not suitable for making bacon, make like this people spring, summer, autumn the go on a diet bacon of usefulness be not FF, taste is impure, influences the local flavor of bacon uniqueness, on the other hand, after the bacon of making winter carried out Preservation Treatment, it is edible again to be placed into spring, summer, autumn, and not only cost height, and safe and sanitary can't be guaranteed.
Summary of the invention:
But the purpose of this invention is to provide a kind of technology that adopts the bright bacon of making that the winter chamber method industrialization is not subjected to seasonal effect.This processing technology has overcome the bright bacon of traditional fabrication special time and the following defective of making of environment in the winter time, thereby makes the making of bright bacon industrialization to carry out, and is not subjected to geography and ambient influnence; Local flavor and mouthfeel with in season bacon can be consistent, not influenced by human factor and disturb, and clean hygiene more, solved the problem that all can make throughout the year with edible fresh bacon, satisfied appetite of people, stimulate people's consumption demand, also solved the problem of selling the pork difficulty such as peasant's summer, autumn.
Concrete technical scheme of the present invention is as follows:
A kind of winter chamber method is made bright bacon technology, it is characterized in that: described technological process comprises that live body is quarantined, butchered, ketoboidies is quarantined, cuts apart, material loading, speed are cold, the system of pickling, dry in the air, pack; Wherein: described material loading, speed cold, pickle, dry in the air the system operation be the sealing chamber in carry out;
Described environment temperature of pickling is controlled at-5 ℃-5 ℃, and optimum temperature is controlled at-3-3 ℃; The ambient humidity of the described system of drying in the air is controlled at 40%-65%.
Of the present invention pickling is to carry out in pickling chamber, pickle the airtight chamber that chamber is made up of ash wall body plate, the center of top of pickling chamber is provided with refrigeration machine, is convection type refrigeration up and down, there is ultraviolet sterilizing lamp at the middle part of pickling the symmetrical both sides in the chamber, is the symmetrical expression irradiation.Like this meet the winter climate feature of making bright bacon, can suppress in human body organized enzyme, bacterium and the air harmful pathogen growth, breeding and encroach on, realize fresh anticorrosion;
The system of drying in the air of the present invention is to carry out in the system chamber that dries in the air, the airtight chamber that the system of drying in the air chamber is made up of ash wall body plate, on the symmetric angle of making one of chamber of drying in the air, be respectively arranged with dehumidifier, system chamber internal upper part is counterclockwise or the convection current dehumidifier that turns clockwise drying in the air, be provided with air-cooler with another group symmetric angle of the corresponding system chamber that dries in the air of dehumidifier, linearly formula ventilation by forced draft of middle part in the system chamber that dries in the air, the middle part of the symmetrical both sides in the system of the drying in the air chamber is provided with ultraviolet sterilizing lamp, is the symmetrical expression irradiation.Ambient humidity is controlled at 50%-60% like this, and the promotion human body dewaters naturally or be anticorrosion.
But the present invention's industrialization is not subjected to the bright bacon of the making of seasonal effect, has overcome the bright bacon of traditional fabrication special time and the following defective of making of environment in the winter time, thereby has made the making of bright bacon industrialization to carry out, and is not subjected to geography and ambient influnence; Local flavor and mouthfeel with in season bacon can be consistent, not influenced by human factor and disturb, and clean hygiene more, solved the problem that all can make throughout the year with edible fresh bacon, satisfied appetite of people, stimulate people's consumption demand, also solved the problem of selling the pork difficulty such as peasant's summer, autumn.
Accompanying drawing and drawing explanation:
Fig. 1 top plan view structural representation of the present utility model
The specific embodiment:
Embodiment 1
A kind of winter chamber method is made bright bacon technology, it is characterized in that: described technological process comprises that live body is quarantined, butchered, ketoboidies is quarantined, cuts apart, material loading, speed are cold, the system of pickling, dry in the air, pack; Wherein: described material loading, speed cold, pickle, dry in the air the system operation be the sealing chamber in carry out;
Described environment temperature of pickling is controlled at-3-3 ℃; The ambient humidity of the described system of drying in the air is controlled at 40%-55%.
A kind of winter chamber method is made bright bacon technology, it is characterized in that: described technological process comprises that live body is quarantined, butchered, ketoboidies is quarantined, cuts apart, material loading, speed are cold, the system of pickling, dry in the air, pack; Wherein: described material loading, speed cold, pickle, dry in the air the system operation be the sealing chamber in carry out;
Described environment temperature of pickling is controlled at 0 ℃; The ambient humidity of the described system of drying in the air is controlled at 60%.
Embodiment 3:
A kind of winter chamber method is made bright bacon technology, it is characterized in that: described technological process comprises that live body is quarantined, butchered, ketoboidies is quarantined, cuts apart, material loading, speed are cold, the system of pickling, dry in the air, pack; Wherein: described material loading, speed cold, pickle, dry in the air the system operation be the sealing chamber in carry out;
Described environment temperature of pickling is controlled at-3 ℃; The ambient humidity of the described system of drying in the air is controlled at 65%.
As of the present invention the pickling of Fig. 1 is to carry out in pickling chamber 2, pickle the airtight chamber that chamber 2 is made up of ash wall body plate 1, the center of top of pickling chamber 2 is provided with refrigeration machine 4, be convection type refrigeration up and down, there is ultraviolet sterilizing lamp 7 at the middle part of pickling the symmetrical both sides in the chamber 2, is the symmetrical expression irradiation.Like this meet the winter climate feature of making bright bacon, can suppress in human body organized enzyme, bacterium and the air harmful pathogen growth, breeding and encroach on, realize fresh anticorrosion;
The system of drying in the air of the present invention is to carry out in the system chamber 3 that dries in the air, the airtight chamber that the system of drying in the air chamber 3 is made up of ash wall body plate 1, on the symmetric angle of making 3 one of chambers of drying in the air, be respectively arranged with dehumidifier 5, system chamber 3 internal upper parts are counterclockwise or the convection current dehumidifier that turns clockwise drying in the air, be provided with air-cooler 6 with another group symmetric angle of the dehumidifier 5 corresponding system chambers 3 that dry in the air, in the system chamber 3 that dries in the air, be linearly formula ventilation by forced draft of middle part, the middle part of the symmetrical both sides in the system of the drying in the air chamber 3 is provided with ultraviolet sterilizing lamp 7, is the symmetrical expression irradiation.Ambient humidity is controlled at 50%-60% like this, and the promotion human body dewaters naturally and be anticorrosion.Pickle chamber and dry in the air the system chamber between Packed passage 8.
Claims (2)
1, a kind of winter chamber method is made bright bacon technology, it is characterized in that: described technological process comprises that live body is quarantined, butchered, ketoboidies is quarantined, cuts apart, material loading, speed are cold, the system of pickling, dry in the air, pack; Wherein:
Described material loading, speed cold, pickle, dry in the air the system operation be the sealing chamber in carry out;
Described environment temperature of pickling is controlled at-5 ℃---and 5 ℃, the ambient humidity of the described system of drying in the air is controlled at 40%-65%.
2, a kind of winter chamber method according to claim 1 is made bright bacon technology, it is characterized in that: described environment temperature of pickling is controlled at-3 ℃---and 3 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410040418 CN1732786A (en) | 2004-08-10 | 2004-08-10 | Process for preparing delicious preserved pork by winter-chamber method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410040418 CN1732786A (en) | 2004-08-10 | 2004-08-10 | Process for preparing delicious preserved pork by winter-chamber method |
Publications (1)
| Publication Number | Publication Date |
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| CN1732786A true CN1732786A (en) | 2006-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410040418 Pending CN1732786A (en) | 2004-08-10 | 2004-08-10 | Process for preparing delicious preserved pork by winter-chamber method |
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| CN (1) | CN1732786A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803752A (en) * | 2010-05-06 | 2010-08-18 | 云南农业大学 | Novel method for producing cured beef |
| CN103931730A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for frozen drying of slaughtered duck |
-
2004
- 2004-08-10 CN CN 200410040418 patent/CN1732786A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803752A (en) * | 2010-05-06 | 2010-08-18 | 云南农业大学 | Novel method for producing cured beef |
| CN101803752B (en) * | 2010-05-06 | 2012-10-03 | 云南农业大学 | Novel method for producing cured beef |
| CN103931730A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for frozen drying of slaughtered duck |
| CN103931730B (en) * | 2014-04-11 | 2017-01-04 | 广西华兴集团有限公司 | A kind of duck butchers rear cold drying method |
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| WD01 | Invention patent application deemed withdrawn after publication |