CN105310006A - Making method for bacon - Google Patents
Making method for bacon Download PDFInfo
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- CN105310006A CN105310006A CN201510740014.1A CN201510740014A CN105310006A CN 105310006 A CN105310006 A CN 105310006A CN 201510740014 A CN201510740014 A CN 201510740014A CN 105310006 A CN105310006 A CN 105310006A
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- 238000002360 preparation method Methods 0.000 claims description 18
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
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- 244000131522 Citrus pyriformis Species 0.000 claims description 11
- 244000062250 Kaempferia rotunda Species 0.000 claims description 11
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- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 11
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 10
- 241001647745 Banksia Species 0.000 claims description 10
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
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- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 10
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- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a making method for bacon. The making method comprises the following steps: cleaning pork, mixing the cleaning pork with ingredients of which the weight is 10-20% of that of the pork, pickling for 5-7 days, and electrically baking for 2-3 h at 60-70 DEG C; roasting the electrically baked park through sawn wood powder for 3-7 h at 60-70 DEG C, and lowering the temperature to 45-55 DEG C for roasting for 2-3 h; cooling, and packing in a vacuumizing manner; performing sterilization and disinfection on plastic bags, wherein ultraviolet sterilization and disinfection time is not less than 30 minutes. The bacon made according to the method is free of additive, yellow and bright in surface color, smooth and oily in meat surface, and dry and firm in meat body, has naturally wrinkles, is flat, structured and glossy in section, has particular flavor of bacon, and is long in aftertaste; fat meat is fat but not greasy, and lean meat is dry and chewy.
Description
Technical field:
The present invention relates to a kind of preparation method of curing salted meat, particularly the preparation method of the curing salted meat that a kind of mouthfeel is good.
Background technology:
Bacon is the one of Chinese butcher's meat, Major Epidemic in Sichuan, Hunan, Guangdong, Guizhou one is with, because twelfth month normally at the lunar calendar pickles with pork, so be called " bacon ".Bacon is well-known in twelfth month making with it, is the food of New Year indispensability.
When existing bacon makes, be usually that pork is cleaned, mix with batching, pickle, fire-cure and get final product; But add and prepare burden in the process of pickling, batching is usually only containing salt, Chinese prickly ash, ginger and white granulated sugar, therefore the kind that contains of preparing burden is few, make the bacon mouthfeel made single, and the bacon made is tasted more rich.In addition, the time that bacon often stores is long, in order to avoid, meat is rotten, rotten, infested snake, when making bacon in prior art, benzoic acid, sorbic acid and the additive such as its esters, parabens is usually adopted to carry out anticorrosion, in addition, in prior art, for increasing the attractive in appearance and mouthfeel of bacon, when making bacon, often add a large amount of additives, as hydrogen peroxide decolours etc., although add these additives to ensure that resting period of bacon, color and luster and mouthfeel, long-term edible unfavorable to human body.
Summary of the invention:
The object of the invention is to, a kind of preparation method of curing salted meat is provided.Any additive is not added in the bacon that the inventive method is made, the bacon surface color of the leather Huang made is bright, knead dough smooth glossy, body is dry and comfortable, solid, and in nature gauffer, tangent plane is smooth, well arranged, glossy, there is distinctive smoked cured fragrance, long times of aftertaste, fat meat is fertile and oiliness, and lean meat is dry and comfortable chews strength.
The present invention realizes by the following technical solutions: a kind of preparation method of the bacon that salts down, comprises the following steps:
Step one, get pork, clean;
Step 2, the pork cleaned and the batching of pork amount 10-20% to be mixed, in pickling 5-7 days;
Step 3, get the pork pickled, the roasting 2-3h of electricity at 60-70 DEG C;
Step 4, power taking bake after pork, fire-cure with sawmilling face, after the 3-7h that fire-cures at 60-70 DEG C, then cool the temperature to 45-55 DEG C, fire-cure 2-3h;
Step 5, cooling, vacuum packaging;
Step 6, polybag sterilizing: ultraviolet radiation for sterilizing and disinfecting is no less than 30 minutes.
The preparation method of the aforesaid bacon that salts down, batching in step 2 calculates containing salt 3-11 part by weight, Chinese prickly ash 2-4 part, All ice 10-20 part, white granulated sugar 1-7 part, dried orange peel 5-8 part, cloves 1-3 part, cassia bark 2-4 part, pepper powder 1-3 part, capsanthin 0.1-0.2 part, kaempferia galamga 0.1-0.2 part, tealeaves 0.1-0.2 part, wormwood 1-3 part, orange peel 0.3-0.5 part, fennel 0.2-0.5 part, root of Dahurain angelica 1-3 part, banksia rose 1-3 part, anistree 2-4 part, spiceleaf 5-10 part, lemon juice 0.1-0.3 part, alcoholic strength is white wine 0.3-0.5 part of 38 degree, Radix Astragali 0.5-1.5 part, Chinese cassia tree 0.5-1.5 part, the careless 0.1-0.3 part of spirit, honey 1-2 part and flower bud of lily magnolia 1-3 part.
Aforesaidly salt down in the preparation method of bacon, the batching in step 2 calculate by weight containing salt 7 parts, 3 parts, Chinese prickly ash, All ice 15 parts, white granulated sugar 3.5 parts, dried orange peel 6.5 parts, cloves 1.5 parts, 3 parts, cassia bark, pepper powder 1.5 parts, capsanthin 0.15 part, kaempferia galamga 0.15 part, tealeaves 0.15 part, wormwood 2 parts, orange peel 0.4 part, 0.35 part, fennel, the root of Dahurain angelica 2 parts, the banksia rose 2 parts, anistree 3 parts, spiceleaf 8 parts, lemon juice 0.2 part, alcoholic strength be 38 degree white wine 0.4 part, the Radix Astragali 1 part, Chinese cassia tree 1 part, spirit grass 0.2 part, honey 1.5 parts and the flower bud of lily magnolia 1.5 parts.
Aforesaidly salt down in the preparation method of bacon, the electricity time of baking in step 3 is 2.5h.
Aforesaidly salt down in the preparation method of bacon, in step 4, at 60-70 DEG C, the time of fire-cureing is 5h; At 45-55 DEG C, the time of fire-cureing is 1.5h.
The bacon that applicant makes the inventive method has carried out a large amount of experimental studies, applicant was previously mixed and made into batching with salt, Chinese prickly ash and white granulated sugar, mix with tableted pork, pickle, then carry out electricity bake and fire-cure, applicant finds that the pork mouthfeel made like this is more single, has slight fishy smell, taste more greasy, do not accepted by most consumers.Applicant found through lot of experiments afterwards, in batching containing salt, Chinese prickly ash, All ice, white granulated sugar, dried orange peel, cloves, cassia bark, pepper powder, capsanthin, kaempferia galamga, tealeaves, wormwood, orange peel, fennel, the root of Dahurain angelica, the banksia rose, anise, spiceleaf, lemon juice, alcoholic strength be 38 degree white wine, the Radix Astragali, Chinese cassia tree, spirit grass, honey and the flower bud of lily magnolia time, the batching of such gained mixes with pork, pickle, roasting and after fire-cureing through electricity, the bacon color and luster made is good, nutritious, sweet mouthfeel, fresh, fragrant, taste is all good.And the sense of color and luster dark red appetite is strong.The weight ratio controlling each raw material is: salt: Chinese prickly ash: All ice: white granulated sugar: dried orange peel: cloves: cassia bark: pepper powder: capsanthin: kaempferia galamga: tealeaves: wormwood: orange peel: fennel: the root of Dahurain angelica: the banksia rose: anistree: spiceleaf: lemon juice: alcoholic strength is the white wine of 38 degree: the Radix Astragali: Chinese cassia tree: spirit grass: honeybee: during the flower bud of lily magnolia=3-11:2-4:10-20:1-7:5-8:1-3:2-4:1-3:0.1-0.2:0.1-0.2:0.1-0 .2:1-3:0.3-0.5:0.2-0.5:1-3:1-3:2-4:5-10:0.1-0.3:0.3-0.5: 0.5-1.5:0.5-1.5:0.1-0.3:1-2:1-3, effect is better.And control each raw material weight ratio and be: salt: Chinese prickly ash: All ice: white granulated sugar: dried orange peel: cloves: cassia bark: pepper powder: capsanthin: kaempferia galamga: tealeaves: wormwood: orange peel: fennel: the root of Dahurain angelica: the banksia rose: anistree: spiceleaf: lemon juice: alcoholic strength is the white wine of 38 degree: the Radix Astragali: Chinese cassia tree: spirit grass: honey: during the flower bud of lily magnolia=7:3:15:3.5:6.5:1.5:3:1.5:0.15:0.15:0.15:2:0.4:0.35:2:2:3: 8:0.2:0.4:1:1:0.2:1.5:1.5, best results.And the batching made like this and pork are mixed, after pickling, the roasting 2-3h of electricity at 50-60 DEG C; Fire-cure with sawmilling face, after the 3-7h that first fire-cures at 60-70 DEG C, then cool the temperature to 45-55 DEG C, fire-cure 2-3h again; It is good, nutritious that applicant finds to make bacon color and luster like this, sweet mouthfeel, fresh, fragrant, taste is all good.And the sense of color and luster dark red appetite is strong.
Below the part Experiment that applicant does:
The sensory evaluation of bacon of the present invention
1, project is tasted:
Applicant gets following trial test project respectively and tests:
Bacon 1: make according to embodiment 1;
Bacon 2: make by embodiment 2;
Bacon 3: make by embodiment 3;
Bacon 4: commercially available;
2, standards of grading: undertaken carrying out a series of investigation evaluation to the bacon that estovers is tasted by taste panel (10 veteran personnel), below investigation project (total 7) and standards of grading (total score 90 points), evaluation result, in table 1.
Table 1 evaluation criterion
3. result, in table 2.
Table 2 Analyses Methods for Sensory Evaluation Results compares
As shown in Table 2, excellent in the bacon organoleptic quality that the inventive method is made, overall merit is all higher than the bacon that market is sold, and from the above results, the bacon quality each side that the inventive method is made is better.
In addition, do not add any anticorrisive agent in the bacon that the present invention makes, but during the bacon vacuum packaging of making, can store and never degenerate for about 1.5 years under normal temperature, during antivacuum packaging, also can store about 6 months, the storage time is long.And existing bacon not adding preservative agent, during vacuum packaging, only can deposit about 8 months under normal temperature, during antivacuum packaging, can about 3 months be deposited.
Applicant also finds through great many of experiments, adopts containing honey in batching, when honey is pickled pork slices together with the component that other are prepared burden, finished product bacon fragrance not only can be made unique, and can make its fine and tender taste.Contain Tea Polyphenols in tealeaves, Tea Polyphenols has antioxidation, effectively can suppress the generation of nitrite simultaneously, and then reduces cured meat product to the carcinogenic risk of human body.Tealeaves can also suppress human body large intestine to absorption that is fatty and cholesterol, thus the burden that reduction bacon causes human body stomach.A certain amount of root of Dahurain angelica, wormwood, the flower bud of lily magnolia and dried orange peel is added in batching, these raw materials have good synergy, after mixing, then coordinate electricity roasting with pork slices, and electricity roasting time to control the roasting temperature of electricity be 60-70 DEG C, the electricity roasting time is 2-3h, then after fire-cureing, fire-cureing is fire-cure with sawmilling face, and control is fire-cureed, temperature is 60-70 DEG C, the time of fire-cureing is 3-7h, and then cools the temperature to 45-55 DEG C, and fire-cure 2-3h; The fishy smell of pork slices can be eliminated during such making, and also make bacon color and luster good when increasing unique fragrance to pork slices, sweet mouthfeel.When adding the Radix Astragali, Chinese cassia tree, spirit grass, kaempferia galamga, lemon juice and orange peel again in batching, better effects if, while the color and luster of finished product bacon can also be made distincter, attractive in appearance, mouthfeel is more fragrant and more sweet, fresh, fragrant, taste is various.And in batching, add dried orange peel, cloves, cassia bark, tealeaves, wormwood, orange peel, the root of Dahurain angelica, the Radix Astragali, Chinese cassia tree, spirit grass and the flower bud of lily magnolia, these raw materials not only can improve the taste of the bacon that salts down, and the bacon that salts down coordinating preparation method of the present invention to make again, the finished product made salts down bacon, storage time is long, can store at most 1.5 years and never degenerate.
Compared with prior art, the bacon that the present invention makes does not add any chemical synthesis pigment and other chemical substance, and the bacon color and luster made is good, nutritious, sweet mouthfeel, fresh, fragrant, taste is all good, and appetite sense strongly, is a kind of nutraceutical of pure natural.
Further illustrate the present invention by the following examples, but not as limitation of the present invention
Detailed description of the invention
Embodiment 1:
A preparation method for bacon, comprises the following steps:
1, get pork, clean;
2, the batching of the pork cleaned and pork amount 15% is mixed, in pickling 6 days; Described material calculate by weight containing salt 7g, Chinese prickly ash 3g, All ice 15g, white granulated sugar 3.5g, dried orange peel 6.5g, cloves 1.5g, cassia bark 3g, pepper powder 1.5g, capsanthin 0.15g, kaempferia galamga 0.15g, tealeaves 0.15g, wormwood 2g, orange peel 0.4g, fennel 0.35g, root of Dahurain angelica 2g, banksia rose 2g, anistree 3g, spiceleaf 8g, lemon juice 0.2g, alcoholic strength be 38 degree white wine 0.4g, Radix Astragali 1g, Chinese cassia tree 1g, clever careless 0.2g, honey 1.5g and flower bud of lily magnolia 1.5g;
3, the pork pickled is got, the roasting 1.5h of electricity at 60-70 DEG C;
4, power taking bake after pork, fire-cure with sawmilling face, after the 5h that fire-cures at 60-70 DEG C, then cool the temperature to 45-55 DEG C, fire-cure 2.5h;
5, cool, vacuum packaging;
6, polybag sterilizing: ultraviolet radiation for sterilizing and disinfecting 45 minutes.
Embodiment 2.
A preparation method for bacon, comprises the following steps:
1, get pork, clean;
2, the batching of the pork cleaned and pork amount 10% is mixed, in pickling 7 days; Batching calculate by weight containing salt 11g, Chinese prickly ash 4g, All ice 20g, white granulated sugar 7g, dried orange peel 8g, cloves 3g, cassia bark 4g, pepper powder 3g, capsanthin 0.2g, kaempferia galamga 0.2g, tealeaves 0.2g, wormwood 3g, orange peel 0.5g, fennel 0.5g, root of Dahurain angelica 3g, banksia rose 13g, anistree 4g, spiceleaf 10g, lemon juice 0.3g, alcoholic strength be 38 degree white wine 0.5g, Radix Astragali 1.5g, Chinese cassia tree 1.5g, clever careless 0.3g, honey 2g and flower bud of lily magnolia 3g;
3, the pork pickled is got, the roasting 2-3h of electricity at 60-70 DEG C;
4, power taking bake after pork, fire-cure with sawmilling face, after the 3-7h that fire-cures at 60-70 DEG C, then cool the temperature to 45-55 DEG C, fire-cure 2-3h;
5, cool, vacuum packaging;
6, polybag sterilizing: ultraviolet radiation for sterilizing and disinfecting 30 minutes.
Embodiment 3.
A preparation method for bacon, comprises the following steps:
1, get pork, clean;
2, the batching of the pork cleaned and pork amount 10% is mixed, in pickling 5 days; Batching calculate by weight containing salt 3g, Chinese prickly ash 2g, All ice 10g, white granulated sugar 1g, dried orange peel 5g, cloves 1g, cassia bark 2g, pepper powder 1g, capsanthin 0.1g, kaempferia galamga 0.1g, tealeaves 0.1g, wormwood 1g, orange peel 0.3g, fennel 0.2g, root of Dahurain angelica 1g, banksia rose 1g, anistree 2g, spiceleaf 5g, lemon juice 0.1g, alcoholic strength be 38 degree white wine 0.3g, Radix Astragali 0.5g, Chinese cassia tree 0.5g, clever careless 0.1g, honey 1g and flower bud of lily magnolia 1g;
3, the pork pickled is got, the roasting 2h of electricity at 60-70 DEG C;
4, power taking bake after pork, fire-cure with sawmilling face, after the 3h that fire-cures at 60-70 DEG C, then cool the temperature to 45-55 DEG C, fire-cure 2h;
5, cool, vacuum packaging;
6, polybag sterilizing: ultraviolet radiation for sterilizing and disinfecting 35 minutes.
Claims (5)
1. salt down the preparation method of bacon, it is characterized in that: comprise the following steps:
(1) get pork, clean;
(2) batching of the pork cleaned and pork amount 10-20% is mixed, in pickling 5-7 days;
(3) pork pickled is got, the roasting 2-3h of electricity at 60-70 DEG C;
(4) power taking bake after pork, fire-cure with sawmilling face, after the 3-7h that fire-cures at 60-70 DEG C, then cool the temperature to 45-55 DEG C, fire-cure 2-3h;
(5) cool, vacuum packaging;
(6) polybag sterilizing: ultraviolet radiation for sterilizing and disinfecting is no less than 30 minutes.
2. salt down the preparation method of bacon as claimed in claim 1, it is characterized in that: the batching in step (2) calculates containing salt 3-11 part by weight, Chinese prickly ash 2-4 part, All ice 10-20 part, white granulated sugar 1-7 part, dried orange peel 5-8 part, cloves 1-3 part, cassia bark 2-4 part, pepper powder 1-3 part, capsanthin 0.1-0.2 part, kaempferia galamga 0.1-0.2 part, tealeaves 0.1-0.2 part, wormwood 1-3 part, orange peel 0.3-0.5 part, fennel 0.2-0.5 part, root of Dahurain angelica 1-3 part, banksia rose 1-3 part, anistree 2-4 part, spiceleaf 5-10 part, lemon juice 0.1-0.3 part, alcoholic strength is white wine 0.3-0.5 part of 38 degree, Radix Astragali 0.5-1.5 part, Chinese cassia tree 0.5-1.5 part, the careless 0.1-0.3 part of spirit, honey 1-2 part and flower bud of lily magnolia 1-3 part.
3. salt down the preparation method of bacon as claimed in claim 2, it is characterized in that: the batching in step (2) calculates containing salt 7 parts by weight, 3 parts, Chinese prickly ash, All ice 15 parts, white granulated sugar 3.5 parts, dried orange peel 6.5 parts, cloves 1.5 parts, 3 parts, cassia bark, pepper powder 1.5 parts, capsanthin 0.15 part, kaempferia galamga 0.15 part, tealeaves 0.15 part, wormwood 2 parts, orange peel 0.4 part, 0.35 part, fennel, the root of Dahurain angelica 2 parts, the banksia rose 2 parts, anistree 3 parts, spiceleaf 8 parts, lemon juice 0.2 part, alcoholic strength is the white wine 0.4 part of 38 degree, the Radix Astragali 1 part, Chinese cassia tree 1 part, spirit grass 0.2 part, honey 1.5 parts and the flower bud of lily magnolia 1.5 parts.
4. salt down the preparation method of bacon as claimed in claim 1, it is characterized in that: the electricity time of baking in step (3) is 2.5h.
5. salt down the preparation method of bacon as claimed in claim 1, it is characterized in that: in step (4), at 60-70 DEG C, the time of fire-cureing is 5h; At 45-55 DEG C, the time of fire-cureing is 1.5h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510740014.1A CN105310006A (en) | 2015-11-03 | 2015-11-03 | Making method for bacon |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510740014.1A CN105310006A (en) | 2015-11-03 | 2015-11-03 | Making method for bacon |
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| CN105310006A true CN105310006A (en) | 2016-02-10 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876653A (en) * | 2016-04-14 | 2016-08-24 | 西南民族大学 | Processing method of low sodium salt rapid-fermented pickled preserved meat |
| CN108685035A (en) * | 2017-04-07 | 2018-10-23 | 凤凰县天源传统食品有限公司 | The formula and preparation method thereof of bacon snacks |
| CN108936340A (en) * | 2018-05-24 | 2018-12-07 | 江口县旭辉生态农业科技有限公司 | A kind of bacon and preparation method thereof |
| CN112335843A (en) * | 2020-11-05 | 2021-02-09 | 湖南知味大师食品有限公司 | Pickled preserved meat with long shelf life and preparation method thereof |
| CN112401144A (en) * | 2019-08-23 | 2021-02-26 | 向可军 | Pickling process and pickling equipment for pickling preserved meat |
-
2015
- 2015-11-03 CN CN201510740014.1A patent/CN105310006A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876653A (en) * | 2016-04-14 | 2016-08-24 | 西南民族大学 | Processing method of low sodium salt rapid-fermented pickled preserved meat |
| CN108685035A (en) * | 2017-04-07 | 2018-10-23 | 凤凰县天源传统食品有限公司 | The formula and preparation method thereof of bacon snacks |
| CN108936340A (en) * | 2018-05-24 | 2018-12-07 | 江口县旭辉生态农业科技有限公司 | A kind of bacon and preparation method thereof |
| CN112401144A (en) * | 2019-08-23 | 2021-02-26 | 向可军 | Pickling process and pickling equipment for pickling preserved meat |
| CN112335843A (en) * | 2020-11-05 | 2021-02-09 | 湖南知味大师食品有限公司 | Pickled preserved meat with long shelf life and preparation method thereof |
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Application publication date: 20160210 |