阅读说明：本技术 一种腊肉配方 (Preserved meat formula ) 是由 杜量 于 2018-05-29 设计创作，主要内容包括：本发明公开了一种腊肉配方,其组成原料的重量份如下：猪肉100-120,食盐12-18,姜粉8-15,香料2-3,白糖15-20,白酒25-40,所述香料按重量份包括八角8-15,三萘7-14,小茴香5-6,陈皮5-6,草果5-6,干松5-6,碧波7-12,丁香5-10,甘草6-11,砂仁3-7,肉桂7-12,胡椒5-10,白芷5-10,草豆蔻3-7,黄栀子3-7。(The invention discloses a preserved meat formula which comprises the following raw materials in parts by weight: 100-120 parts of pork, 12-18 parts of salt, 8-15 parts of ginger powder, 2-3 parts of spice, 15-20 parts of white sugar and 25-40 parts of white spirit, wherein the spice comprises 8-15 parts of star anise, 7-14 parts of trinaphthyl, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko cardamon, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of radix angelicae, 3-7 parts of alpinia katsumadai and 3.)

1. The formula of the preserved meat is characterized by comprising the following raw materials in parts by weight: 100-120 parts of pork, 12-18 parts of salt, 8-15 parts of ginger powder, 2-3 parts of spice, 15-20 parts of white sugar and 25-40 parts of white spirit, wherein the spice comprises 8-15 parts of star anise, 7-14 parts of trinaphthyl, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko cardamon, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of radix angelicae, 3-7 parts of alpinia katsumadai and 3.

2. The preserved meat formula as claimed in claim 1, wherein the salt is used by parching in an iron pan, cooling, and mixing with the rest ingredients.

3. The preserved meat formula according to claim 1, wherein the spices comprise the following components in parts by weight: 11 parts of star anise, 11 parts of trinaphthyl, 2 parts of fennel, 6 parts of dried orange peel, 6 parts of tsaoko cardamon, 6 parts of dried pine, 9 parts of Bibo, 7 parts of clove, 8 parts of liquorice, 5 parts of fructus amomi, 9 parts of cinnamon, 7 parts of pepper, 7 parts of radix angelicae, 5 parts of katsumade galangal seed and 5 parts of gardenia jasminoides.

4. The bacon formulation of claim 1 wherein the pork is selected from farmer's domestic pigs, the staple food is corn, sweet potato and potato, and the seasonal herbal food is goose sausage, chenopodium album and houttuynia cordata.

Technical Field

The invention relates to the technical field of bacon making, in particular to a bacon formula.

Background

The bacon is one of Chinese bacons, is mainly popular in Sichuan, Hunan and Guangdong, but is also made in other areas in south, because the bacon is usually pickled in the lunar calendar, so the bacon is called 'bacon', the smoked bacon has consistent surface and interior, is cooked and sliced, is transparent and bright, has bright color, is yellow and red, has mellow taste, is fat and not greasy, is thin and does not block teeth, has unique flavor, and has the functions of appetizing, removing cold, helping digestion and the like; the existing preserved meat has single taste and cannot meet the requirements of people.

Disclosure of Invention

In order to achieve the purpose, the invention provides the following technical scheme: the formula of the preserved meat is characterized by comprising the following raw materials in parts by weight: 100-120 parts of pork, 12-18 parts of salt, 8-15 parts of ginger powder, 2-3 parts of spice, 15-20 parts of white sugar and 25-40 parts of white spirit, wherein the spice comprises 8-15 parts of star anise, 7-14 parts of trinaphthyl, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko cardamon, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of radix angelicae, 3-7 parts of alpinia katsumadai and 3.

Preferably, the salt is used after being fried in an iron pan, cooled in the air and then uniformly stirred with the rest ingredients.

Preferably, the perfume comprises the following components in parts by weight: 11 parts of star anise, 11 parts of trinaphthyl, 2 parts of fennel, 6 parts of dried orange peel, 6 parts of tsaoko cardamon, 6 parts of dried pine, 9 parts of Bibo, 7 parts of clove, 8 parts of liquorice, 5 parts of fructus amomi, 9 parts of cinnamon, 7 parts of pepper, 7 parts of radix angelicae, 5 parts of katsumade galangal seed and 5 parts of gardenia jasminoides.

Preferably, the pork is selected from farmer domestic pigs, the staple food is corn, sweet potato and potato, and the seasonal grass main food is goose sausage, chenopodium album and houttuynia cordata.

The preserved meat has the beneficial effects that the preserved meat is tough in texture, delicious in taste and fragrant but not greasy, and the marinade has a good effect on the quality of the preserved meat; it also has effects in improving antiseptic ability, prolonging storage time, and adding special flavor, and salt and small amount of sodium nitrite or sodium nitrate, fructus Piperis, flos Caryophylli, fructus Foeniculi, etc. have effects in stimulating appetite, dispelling cold, and resolving food stagnation.

Detailed Description

The invention is further illustrated by the following examples.

The formula of the preserved meat is characterized by comprising the following raw materials in parts by weight: 100-120 parts of pork, 12-18 parts of salt, 8-15 parts of ginger powder, 2-3 parts of spice, 15-20 parts of white sugar and 25-40 parts of white spirit, wherein the spice comprises 8-15 parts of star anise, 7-14 parts of trinaphthyl, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko cardamon, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of radix angelicae, 3-7 parts of alpinia katsumadai and 3.

Preferably, the salt is used after being fried in an iron pan, cooled in the air and then uniformly stirred with the rest ingredients.

Preferably, the perfume comprises the following components in parts by weight: 11 parts of star anise, 11 parts of trinaphthyl, 2 parts of fennel, 6 parts of dried orange peel, 6 parts of tsaoko cardamon, 6 parts of dried pine, 9 parts of Bibo, 7 parts of clove, 8 parts of liquorice, 5 parts of fructus amomi, 9 parts of cinnamon, 7 parts of pepper, 7 parts of radix angelicae, 5 parts of katsumade galangal seed and 5 parts of gardenia jasminoides.

Preferably, the pork is selected from farmer domestic pigs, the staple food is corn, sweet potato and potato, and the seasonal grass main food is goose sausage, chenopodium album and houttuynia cordata.

The preserved meat has the beneficial effects that the preserved meat is tough in texture, delicious in taste and fragrant but not greasy, and the marinade has a good effect on the quality of the preserved meat; it also has effects in improving antiseptic ability, prolonging storage time, and adding special flavor, and salt and small amount of sodium nitrite or sodium nitrate, fructus Piperis, flos Caryophylli, fructus Foeniculi, etc. have effects in stimulating appetite, dispelling cold, and resolving food stagnation.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.