阅读说明：本技术 一种腊肉制作方法 (method for making preserved meat ) 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制作方法,包括选料、分切、腌制、漂洗、熏烤和晾干六道工序,使用本方法制作的腊肉具有特殊的鲜美味,肉组织柔软多汁,营养价值高,腌料不仅对腌肉的质量起到良好的效果；还能提高防腐能力,能延长保存时间,并增添特有的风味,盐和少量亚硝酸钠或硝酸钠、胡椒、丁香、茴香等香料具有开胃祛寒、消食等功效。(The invention discloses a method for preparing preserved meat, which comprises six procedures of material selection, slitting, pickling, rinsing, smoking and baking and air drying, the preserved meat prepared by the method has special delicious taste, soft and succulent meat tissues and high nutritional value, and the pickling material has good effect on the quality of the pickled 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.)

1. A method for making preserved meat is characterized by comprising the following steps:

S1 material selection: selecting pork meeting the national standard, fresh meat or frozen meat with appropriate skin thinness and fat meat of more than 1.5 cm, and seated pier meat and streaky pork;

s2 slitting: cleaning pork, and cutting into pieces with the weight of 0.8-1 kg, the width of 6-15 cm and the length of 20-40 cm;

s3 pickling: uniformly smearing salt, nitre and spices on the surface of pork, placing the pork layer by layer in a pickling tank, pickling for 2-3 days, turning the lower layer of the pork in the pickling tank to the upper layer, and pickling for 2-3 days at the temperature of 2-8 ℃;

s4 rinsing: washing the pickled meat with warm water, and hanging the meat in a ventilated place to drain water;

s5 roasting: hanging the aired meat embryo in a smoking room, igniting charcoal, putting sawdust or branches and leaves, closing a door of the smoking room to uniformly disperse smoking, gradually raising the temperature to 55-60 ℃ after 3-4 hours at the initial temperature of 30-40 ℃ in the smoking room, observing open fire in the process, pressing and extinguishing by using sawn wood ash and cypress branches when the open fire is started, wherein the smoking time is about 8-12 hours, and baking for 34-37 hours;

S6 air drying: and after the smoked meat is roasted, the preserved meat is moved to the outside of a drying room and aired, the humidity is below 75 percent, the temperature is 20-25 ℃, the preserved meat is aired for 2-3 days, and the preserved meat is packaged after being cooled.

2. the method for making preserved meat according to claim 1, wherein the spices are formulated as anise 10%, naphthalene 10%, fennel 5%, dried orange peel 5%, tsaoko amomum fruit 7%, dried pine 5%, Bibo 5%, clove 5%, licorice 7%, amomum fruit 7%, cinnamon 10%, pepper 7%, angelica dahurica 7%, Alpinia katsumadai 5%, and gardenia jasminoides 5%.

3. the method for making preserved meat according to claim 1, wherein the sawdust or branches and leaves are from oak, basswood, birch and elm.

4. The method of claim 1, wherein the pork in S3 is placed with its skin facing downward and the other side facing upward, and the pork in the uppermost layer is placed with its skin facing upward and the other side facing downward.

5. the method for making preserved meat according to claim 1, wherein the salt is used after being fried, heated and cooled.

Technical Field

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

Background

Pork, also known as pork of dolphin, is the meat of one of the major domestic animals, the domestic pigs of the family hogs. It has sweet and salty taste, and is rich in protein, fat, carbohydrate, calcium, iron, phosphorus, etc. Pork is a main subsidiary food in daily life and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin. It can be used as a nutrient tonic for patients with weakness after illness, blood deficiency after delivery, and emaciation with yellowish complexion. Pork is one of important animal food on a dining table, and has a particularly delicious meat taste after cooking because fibers are thin and soft, connective tissues are few, and muscle tissues contain much intermuscular fat.

bacons made of pork are special products in Sichuan, Shaanxi, Hunan, Hubei and other areas in China, have been used for thousands of years so far, and are popular among many people due to unique local flavor. The traditional preserved meat is prepared by pickling pork serving as a raw material with salt, sugar and spices, and then processing the pickled pork by the processes of airing, baking, smoking and the like, wherein the smoking time is generally more than one month.

Disclosure of Invention

In order to achieve the purpose, the invention provides the following technical scheme: a method for making preserved meat is characterized by comprising the following steps:

s1 material selection: selecting pork meeting the national standard, fresh meat or frozen meat with appropriate skin thinness and fat meat of more than 1.5 cm, and seated pier meat and streaky pork;

S2 slitting: cleaning pork, and cutting into pieces with the weight of 0.8-1 kg, the width of 6-15 cm and the length of 20-40 cm;

S3 pickling: uniformly smearing salt, nitre and spices on the surface of pork, placing the pork layer by layer in a pickling tank, pickling for 2-3 days, turning the lower layer of the pork in the pickling tank to the upper layer, and pickling for 2-3 days at the temperature of 2-8 ℃;

S4 rinsing: washing the pickled meat with warm water, and hanging the meat in a ventilated place to drain water;

s5 roasting: hanging the aired meat embryo in a smoking room, igniting charcoal, putting sawdust or branches and leaves, closing a door of the smoking room to uniformly disperse smoking, gradually raising the temperature to 55-60 ℃ after 3-4 hours at the initial temperature of 30-40 ℃ in the smoking room, observing open fire in the process, pressing and extinguishing by using sawn wood ash and cypress branches when the open fire is started, wherein the smoking time is about 8-12 hours, and baking for 34-37 hours;

S6 air drying: and after the smoked meat is roasted, the preserved meat is moved to the outside of a drying room and aired, the humidity is below 75 percent, the temperature is 20-25 ℃, the preserved meat is aired for 2-3 days, and the preserved meat is packaged after being cooled.

Preferably, the formula of the spice is that star anise 10%, trinaphthyl 10%, fennel 5%, dried orange peel 5%, tsaoko amomum fruit 7%, dried pine 5%, Bibo 5%, clove 5%, liquorice 7%, fructus amomi 7%, cinnamon 10%, pepper 7%, radix angelicae 7%, alpinia katsumadai 5% and gardenia jasminoides 5%.

Preferably, the sawdust or branches and leaves are from oak, basswood, birch and elm.

Preferably, the pork in S3 is placed with its skin facing down and the other side facing up, and the pork in the uppermost layer is placed with its skin facing up and the other side facing down.

Preferably, the salt is used after being fried and cooled.

The preserved meat prepared by the method has special delicious taste, soft and succulent meat tissue and high nutritional value, and the marinade not only has good effect on the quality of the marinated 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

A method for making preserved meat is characterized by comprising the following steps:

S1 material selection: selecting pork meeting the national standard, fresh meat or frozen meat with appropriate skin thinness and fat meat of more than 1.5 cm, and seated pier meat and streaky pork;

S2 slitting: cleaning pork, and cutting into pieces with the weight of 0.8-1 kg, the width of 6-15 cm and the length of 20-40 cm;

s3 pickling: uniformly smearing salt, nitre and spices on the surface of pork, placing the pork in a pickling tank layer by layer, pickling for 2-3 days, turning the lower layer of the pork in the pickling tank to the upper layer, and pickling for 2-3 days to facilitate taste and discharge fishy smell, wherein the pickling temperature is 2-8 ℃;

S4 rinsing: washing the pickled meat with warm water, hanging the meat on a ventilated place, draining water, rinsing excessive salt grains and spices on the pickled meat, rinsing to remove grease, trying to reduce surface oil content, and after being heated, the oil content cannot be aggregated to influence water discharge and is easy to dry in the sun;

s5 roasting: hanging the aired meat embryo in a smoking room, igniting charcoal, putting sawdust or branches and leaves, closing a door of the smoking room to uniformly disperse smoking, gradually raising the temperature to 55-60 ℃ after 3-4 hours at the initial temperature of 30-40 ℃ in the smoking room, observing open fire in the process, pressing and extinguishing by using sawn wood ash and cypress branches when the open fire is started, wherein the smoking time is about 8-12 hours, baking is kept for 34-37 hours, the special fragrance of the cured meat is baked, and the meat surface becomes golden yellow and is a finished product; usually, 8-9 kg of charcoal and 12-14 kg of wood chips are used for every hundred kg of meat embryo;

S6 air drying: after the smoking and baking are finished, the preserved meat is moved to the outside of a drying room and aired, the humidity is below 75% generally, the temperature is 20-25 ℃, and the preserved meat is aired for 2-3 days, and the longer the preserved meat is, the more the preserved meat is, the better the preserved meat is; the meat absorbs the fragrance of smoked cured meat by airing, and can decompose fat, and the meat is packaged after being cooled.

preferably, the formula of the spice is that star anise 10%, trinaphthyl 10%, fennel 5%, dried orange peel 5%, tsaoko amomum fruit 7%, dried pine 5%, Bibo 5%, clove 5%, liquorice 7%, fructus amomi 7%, cinnamon 10%, pepper 7%, radix angelicae 7%, alpinia katsumadai 5% and gardenia jasminoides 5%.

Preferably, the sawdust or branches and leaves are from oak, basswood, birch and elm.

Preferably, the pork in S3 is placed with its skin facing down and the other side facing up, and the pork in the uppermost layer is placed with its skin facing up and the other side facing down.

preferably, the salt is used after being fried and cooled.

The preserved meat prepared by the method has special delicious taste, soft and succulent meat tissue and high nutritional value, and the marinade not only has good effect on the quality of the marinated 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.