CN106858367A - A kind of bacon and its processing method with ferment local-flavor - Google Patents
A kind of bacon and its processing method with ferment local-flavor Download PDFInfo
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- CN106858367A CN106858367A CN201710078994.2A CN201710078994A CN106858367A CN 106858367 A CN106858367 A CN 106858367A CN 201710078994 A CN201710078994 A CN 201710078994A CN 106858367 A CN106858367 A CN 106858367A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 45
- 235000015241 bacon Nutrition 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 230000000813 microbial effect Effects 0.000 claims abstract description 18
- 235000013580 sausages Nutrition 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000008187 granular material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000013622 meat product Nutrition 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 19
- 241000191953 Kocuria varians Species 0.000 claims description 16
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 11
- 239000002243 precursor Substances 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 241000191940 Staphylococcus Species 0.000 claims description 8
- 241000191965 Staphylococcus carnosus Species 0.000 claims description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims description 2
- 150000002972 pentoses Chemical class 0.000 claims 1
- 239000011159 matrix material Substances 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 5
- 235000019542 Cured Meats Nutrition 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of bacon with ferment local-flavor and its processing method, the fermentative microorganism of the lifted local flavor that the method will first be filtered out carries out Zengjing Granule, it is inoculated on pork, by the microbial fermentation culture of certain hour, meat albumen microbial fermentation is converted into the matrix rich in flavor substance, again using the matrix as flavouring material, make an addition in bacon, process a kind of sausage product with probiotics fermention local flavor and strong fragrance.The inventive method can substantially improve the local flavor of traditional bacon, significantly shorten the process time of bacon and the production cost of reduction bacon, also make it possible that bacon scale, standardization, safe are produced.
Description
Technical field
It is more particularly to a kind of that there is fermentation the present invention relates to a kind of meat products with ferment local-flavor and its processing method
The bacon and its processing method of local flavor.
Background technology
Bacon is the Typical Representative of southwest traditional characteristicses pickle cured meat product, with its storage with a long history, easy to process,
Consume wide, unique flavor and it is well-known.Traditional bacon was dried in the air wind by the extension of long period in the temperature relatively low the eleventh month of the lunar calendar and twelfth month
Do and be made, its local flavor is much better than modern industrialization quick baking and dries obtained bacon, therefore is more liked by consumer.
Research shows that sausage local flavor and mass property depend on fat oxidation, protein degradation, carbon in slow air drying process
The comprehensive function of hydrate decomposition etc., and formation of the microorganism to its characteristic plays an important roll during natural air drying.Pass
System processing mode exist problem be：(1) generation of unfavorable microorganism pollution and biogenic amine etc. is easily caused, is that product brings peace
Full hidden danger；(2) long processing time, what is had salts down the cured ham even up to several months, causes high processing costs, it is difficult to be modern consumption city
Field receives, while being difficult to form standardization and large-scale production；(3) can only in the eleventh month of the lunar calendar of lower temperature and twelfth month processing and fabricating,
Processing throughout the year can not be realized, its industrialized production is restricted.
In the industrialization processing of modern pickle cured meat product, traditional natural wind dry method is progressively eliminated, instead former
Material addition salt etc. is of short duration pickle after toasted in rapid draing, a couple of days using higher temperatures and can completed.Modern processing method ensures
The standardization of product, scale and safe, have been greatly reduced production cost.But air-dry taking for fermentation process due to long-term
Disappear, cause beneficial microbe to ferment and produce the missing of the effects such as strong ferment local-flavor, make the distinctive cured and strong fragrance that salts down of product
It is greatly reduced.
For this reason, it is necessary to providing one kind can form large-scale standardized production, and process time is short, processing cost is low, institute
The bacon of production has the method for processing cured meat of the air-dried fermented cured meat local flavor of tradition again.
The content of the invention
It is an object of the invention to provide a kind of process time it is short, processing cost is low and can form scale, standard metaplasia
The processing method of the bacon with ferment local-flavor for producing, it is distinctive that the bacon of the method production has that natural air drying bacon has
Ferment local-flavor.
Another object of the present invention is to provide a kind of bacon with ferment local-flavor as obtained in the above method.
The processing method of the sausage with ferment local-flavor that the present invention is provided comprises the following steps：
(1) preparation of microbial fermentation precursor
A. appropriate lean pork is taken, thin rear addition salt, glucose and distilled water is twisted, meat is modulated to after homogeneous and maturation process
Soup culture medium；
B. be inoculated with broth bouillon micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and
Pediococcus pentosaceus (P.pentosaceus), is obtained microbial fermentation precursor after culture；
(2) preparation of meat products fermentation base
A. pig fat meat and lean pork are taken, salt, glucose and microbial fermentation precursor, stirring mixing is added after cutting；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ferment sausage, and clean surface rear overhang and be hung on interior,
Sausage surface moisture is dried under normal temperature, is subsequently placed in slowly fermentation dried using two benches fermentation method in fermenting cellar；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, Fang Ding is cut to after removal casing, then add sterilized water
Cut that to mix be emulsifying meat extract, that is, meat products fermentation base be obtained, meat products fermentation base is placed in cold house refrigerate it is standby；
(3) preparation of the bacon with ferment local-flavor
Pork is taken, is cut to after long block bar to add and is fermented the pickling brine that base, condiment and pure water be made by meat products
Pickled, hang to dry in the air pickle in good time after and air-dry surface moisture in ventilation, reentered baking vessel's baking drying, last extension in good time is dried in the air i.e.
The bacon with ferment local-flavor is obtained.
Further, in step (1) A the addition of salt, glucose and distilled water based on lean pork weight be respectively 8~
10%th, 10~20% and 10~12 times.
Further, micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and penta in step (1) B
The inoculum concentration of sugar-tablet coccus (P.pentosaceus) is respectively 108、107With 106Cfu/g, the culture refers to increase bacterium at 37 DEG C
Culture 48~60 hours.
Further, the addition of salt, glucose and microbial fermentation precursor is thin by pig fat meat and pig in step (2) A
Meat weight meter is respectively 2.3~3.0%, 2~3% and 0.1~0.15%.
Further, it refers to that 20~25 points of mixing is slowly stirred under conditions of 2 DEG C mixing to be stirred described in step (2) A
Clock.
Further, indoor suspension flash-off time is 24~30 hours, the first rank of two benches fermentation method in step (2) B
Section fermentation condition be：22~25 DEG C of temperature, relative humidity 70~72%, the meter per second of air velocity 0.5~0.7,3~4 days time；
Second-order fermentation condition is：10~14 DEG C of temperature, relative humidity 77~80%, the meter per second of air velocity 0.1~0.2, the time 60~
70 days.
Further, the addition of sterilized water is 4~7 times of meat cubelets weight in step (2) C.
Further, in step (3) pickling brine containing meat products ferment base 8~10%, pure water 75~80%, remaining is
Condiment.
Further, it is 2~4 DEG C that temperature is pickled in step (3), and 48~60 hours time, ventilation hangs 24 hours left sides of drying in the air
Behind the right side, enter 58~60 DEG C of baking vessel and toast 24~36 hours, finally enter draughty indoor extension and dry in the air 48~56 hours.
Present invention also offers the bacon with ferment local-flavor as obtained in the above method.
The present invention carries out Zengjing Granule using the fermentative microorganism of the lifted local flavor that will be filtered out, and is then inoculated in pork
On, by the microbial fermentation culture of certain hour, meat albumen microbial fermentation is converted into the matrix rich in flavor substance, then
Made an addition to the matrix as flavouring material in pickling brine, can directly increase product special flavour thing, and further promote sausage local flavor
The quick formation of composition, therefore the bacon of the inventive method processing has the slowly distinctive strong cured fragrant breeze of air-dried fermented product
Taste.Compared with the processing method of existing bacon, the inventive method can substantially improve the local flavor of traditional bacon, significantly shorten bacon
Process time and the production cost of bacon is reduced, also make it possible that the scale of bacon, standardization, safe are produced.
Specific embodiment
Embodiment 1 has the river taste bacon of ferment local-flavor
(1) preparation of microbial fermentation precursor
A. appropriate lean pork is taken, thin rear addition is twisted and is accounted for the salt of lean pork weight 10%, 12% glucose and lean pork
Broth bouillon is modulated to after the distilled water that 10 times of weight, homogeneous and maturation process；
B. be inoculated with broth bouillon micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and
Pediococcus pentosaceus (P.pentosaceus), after inoculation under the conditions of 37 DEG C Zengjing Granule 50 hours, that is, be obtained microbial fermentation before
Body, the micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and Pediococcus pentosaceus
(P.pentosaceus) inoculum concentration is respectively 108、107With 106cfu/g；
(2) preparation of meat products fermentation base
A. by weight 8:2 take lean pork and pig fat meat, and the length of length respectively 10cm, 2cm and 1cm is cut to respectively
Bar, before then addition accounts for salt, 2% glucose and 0.1% microbial fermentation of lean pork and pig fat meat gross weight 2.4%
Body, is put into mixer 2 DEG C and is slowly stirred mixing 20 minutes；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ventilative ferment sausage, casing diameter is 7cm, is cleaned
Behind surface, hung 24 hours in the case where normal temperature laboratory is dried, keep good ventilation, dry the moisture on sausage surface, be subsequently placed in
Slowly fermentation dried using two benches fermentation method in fermenting cellar, first stage fermentation condition is：22 DEG C of temperature, relative humidity
70%, the meter per second of air velocity 0.5,4 days time；Second-order fermentation condition is：10 DEG C of temperature, relative humidity 80%, air velocity
0.15 meter per second, 60 days time；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, 1cm side's fourth is cut to after removal casing, be then placed in cutting and mix
In machine, the sterilized water of 4 times of addition meat cubelets weight cuts that to mix be emulsifying meat extract, that is, meat products fermentation base is obtained, and meat products is sent out
Ferment base is distributed into container, and to be built in 0~2 DEG C of refrigeration in cold house standby, if wanting long-term storage, can -20 DEG C freeze after less than -
18 DEG C of cold storage；
(3) preparation of the bacon with ferment local-flavor
A. add pure water to be modulated into pickling brine in meat products fermentation base and condiment, pure water 80% contained in pickling brine,
Meat products fermentation base 8.0%, remaining is condiment, and condiment includes salt, white granulated sugar, chilli powder, zanthoxylum powder and white wine；
B. pork is cut to the long block bar for being respectively 30~35cm and 10~15cm long and wide, then injects pickling brine
Enter in pork, temperature is not higher than 8 DEG C during injection, julienned pork is neatly positioned over after injection is salted down in cylinder, pour into remaining after injecting
Salt solution, 2 DEG C pickle 48 hours after taking-up warm water cleaning surface, extension dry in the air in the about 24 hours air-dried surface moistures in ventilation, reenter
58 DEG C of baking vessel toasts 36 hours, finally enters to be hung in well-ventilated room and dries in the air 48 hours, that is, the bacon with ferment local-flavor is obtained.
Embodiment 2 has the paste flavor bacon of ferment local-flavor
(1) preparation of microbial fermentation precursor
A. appropriate lean pork is taken, thin rear addition is twisted and is accounted for the salt of lean pork weight 8%, 18% glucose and lean pork weight
The distilled water of 12 times of amount, broth bouillon is modulated to after homogeneous and maturation process；
B. be inoculated with broth bouillon micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and
Pediococcus pentosaceus (P.pentosaceus), after inoculation under the conditions of 37 DEG C Zengjing Granule 60 hours, that is, be obtained microbial fermentation before
Body, the micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and Pediococcus pentosaceus
(P.pentosaceus) inoculum concentration is respectively 108、107With 106cfu/g；
(2) preparation of meat products fermentation base
A. by weight 7:3 take lean pork and pig fat meat, and the length of length respectively 10cm, 2cm and 1cm is cut to respectively
Bar, then addition accounts for salt, 3% glucose and 0.15% microbial fermentation of lean pork and pig fat meat gross weight 3.0%
Precursor, is put into mixer 2 DEG C and is slowly stirred mixing 25 minutes；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ventilative ferment sausage, casing diameter is 7cm, is cleaned
Behind surface, hung 28 hours in the case where normal temperature laboratory is dried, keep good ventilation, dry the moisture on sausage surface, be subsequently placed in
Slowly fermentation dried using two benches fermentation method in fermenting cellar, first stage fermentation condition is：25 DEG C of temperature, relative humidity
72%, the meter per second of air velocity 0.7,3 days time；Second-order fermentation condition is：14 DEG C of temperature, relative humidity 77%, air velocity
0.2 meter per second, 70 days time；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, 1cm side's fourth is cut to after removal casing, be then placed in cutting and mix
In machine, the sterilized water of 6 times of addition meat cubelets weight cuts that to mix be emulsifying meat extract, that is, meat products fermentation base is obtained, and meat products is sent out
Ferment base is distributed into container, and to be built in 0~2 DEG C of refrigeration in cold house standby, if wanting long-term storage, can -20 DEG C freeze after less than -
18 DEG C of cold storage；
(3) preparation of the sausage with ferment local-flavor
A. add pure water to be modulated into pickling brine in meat products fermentation base and condiment, pure water 75% contained in pickling brine,
Meat products fermentation base 10%, remaining is condiment, and condiment includes salt, white granulated sugar, pepper powder and white wine；
B. pork is cut to the long block bar for being respectively 30~35cm and 10~15cm long and wide, then injects pickling brine
Enter in pork, temperature is not higher than 8 DEG C during injection, julienned pork is neatly positioned over after injection is salted down in cylinder, pour into remaining after injecting
Salt solution, 4 DEG C pickle 60 hours after taking-up warm water cleaning surface, extension dry in the air in the about 24 hours air-dried surface moistures in ventilation, reenter
60 DEG C of baking vessel toasts 24 hours, finally enters to be hung in well-ventilated room and dries in the air 56 hours, that is, the bacon with ferment local-flavor is obtained.
Claims (10)
1. a kind of processing method of the bacon with ferment local-flavor, it is characterised in that comprise the following steps：
(1) preparation of microbial fermentation precursor
A. appropriate lean pork is taken, thin rear addition salt, glucose and distilled water is twisted, broth cultivation is modulated to after homogeneous and maturation process
Support base；
B. micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and pentose are inoculated with broth bouillon
Piece coccus (P.pentosaceus), is obtained microbial fermentation precursor after culture；
(2) preparation of meat products fermentation base
A. lean pork and pig fat meat are taken, salt, glucose and microbial fermentation precursor, stirring mixing is added after cutting；
B. will stir during the meat stuffing that is mixed to prepare pours into the special casing of ferment sausage, and clean surface rear overhang and be hung on interior, in normal temperature
Under dry sausage surface moisture, be subsequently placed in fermenting cellar using two benches fermentation method it is slowly fermentation dried；
C. fermentation dried sausage will be completed to be placed in desinfection chamber, Fang Ding will be cut to after removal casing, then addition sterilized water will be cut and mixed
Be emulsifying meat extract, that is, be obtained meat products fermentation base, by meat products fermentation base be placed in cold house refrigerate it is standby；
(3) preparation of the bacon with ferment local-flavor
Pork is taken, be cut to after long block bar to add is carried out by the meat products pickling brine that base, condiment and pure water be made that ferments
Pickle, hang to dry in the air after pickling and air-dry surface moisture in ventilation, reenter baking vessel's baking drying, finally hanging to dry in the air to be obtained has fermentation
The bacon of local flavor.
2. the processing method of the bacon with ferment local-flavor according to claim 1, it is characterised in that：Eaten in step (1) A
The addition of salt, glucose and distilled water is respectively 8~10%, 10~20% and 10~12 times based on lean pork weight.
3. the processing method of the bacon with ferment local-flavor according to claim 1 and 2, it is characterised in that：Step (1) B
Middle micrococcus varians (M.varians), yellowish pink staphylococcus (S.carnosus) and Pediococcus pentosaceus (P.pentosaceus)
Inoculum concentration is respectively 108、107With 106Cfu/g, the culture refers in 37 DEG C of Zengjing Granules 48~60 hours.
4. the processing method of the bacon with ferment local-flavor according to claim 1, it is characterised in that：Eaten in step (2) A
The addition of salt, glucose and microbial fermentation precursor based on the weight of pig fat meat and lean pork respectively 2.3~3.0%, 2~
3% and 0.1~0.15%.
5. the processing method of the bacon with ferment local-flavor according to claim 4, it is characterised in that：Institute in step (2) A
It refers to mixing to be slowly stirred under conditions of 2 DEG C 20~25 minutes to state stirring mixing.
6. the processing method of the bacon with ferment local-flavor according to claim 1, it is characterised in that：Room in step (2) B
The interior hang airing time is 24~30 hours, and the first stage fermentation condition of two benches fermentation method is：22~25 DEG C of temperature, relatively
Humidity 70~72%, the meter per second of air velocity 0.5~0.7,3~4 days time；Second-order fermentation condition is：10~14 DEG C of temperature,
Relative humidity 77~80%, the meter per second of air velocity 0.1~0.2,60~70 days time.
7. the processing method of the bacon with ferment local-flavor according to claim 1, it is characterised in that：Nothing in step (2) C
The addition of bacterium water is 4~7 times of meat cubelets weight.
8. the processing method of the bacon with ferment local-flavor according to claim 1, it is characterised in that：Step salts down in (3)
Salt manufacturing water containing meat products ferment base 8~10%, pure water 75~80%, remaining is condiment.
9. the processing method of the bacon with ferment local-flavor according to claim 1, it is characterised in that：Institute in step (3)
It refers to be dried in the air 48~56 hours in draughty indoor extension to state last in good time extension and dry in the air.
10. it is a kind of as obtained in any one method in claim 1~9 with ferment local-flavor bacon.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936362A (en) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | A kind of processing method of the pickle cured meat product with ferment local-flavor |
| CN110250401A (en) * | 2019-07-31 | 2019-09-20 | 马艳华 | A kind of bacon and its processing technology |
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