CN107788382A - The preparation method of mud bacon - Google Patents

The preparation method of mud bacon Download PDF

Info

Publication number
CN107788382A
CN107788382A CN201711042723.8A CN201711042723A CN107788382A CN 107788382 A CN107788382 A CN 107788382A CN 201711042723 A CN201711042723 A CN 201711042723A CN 107788382 A CN107788382 A CN 107788382A
Authority
CN
China
Prior art keywords
mud
bacon
fragrant
preparation
pork
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201711042723.8A
Other languages
Chinese (zh)
Inventor
兰松
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201711042723.8A priority Critical patent/CN107788382A/en
Publication of CN107788382A publication Critical patent/CN107788382A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a kind of preparation method of mud bacon, belong to food processing technology field.The preparation method of the mud bacon of the present invention includes：A. fragrant carbon dust is made, and lotus leaf, cypress branch, pomelo peel, peanut shell and bagasse are carbonized to obtain fragrant carbon, fragrant carbon is milled, obtains fragrant carbon dust；B. mud is handled, and mud is milled, and obtains mud powder, then by the fragrant carbon dust and mud powder, salt, anise, Chinese prickly ash, is handled after well mixed with steam sterilizing, obtained sterilizing fragrant mud group；C. bacon makes, and pork surface is applied into one layer of salt, then the sterilizing fragrant mud group uniformly is applied into pork surface；D. dry, step c is smeared to the pork after sterilizing fragrant mud group and is suspended on shady and cool ventilation mouth more than three months, both obtains mud bacon.Preparation method using the mud bacon of the present invention does not have to sootiness, more environmentally friendly health.The bacon made by the method for the present invention is wrapped up by mud, not easy infection miscellaneous bacteria, standing time length.The mud bacon unique flavor of the present invention, it is in good taste.

Description

The preparation method of mud bacon
Technical field
The present invention relates to a kind of preparation method of mud bacon, belong to food processing technology field.
Background technology
Bacon is the special product of Sichuan Province China, with a history of thousands of years so far, many because of its unique lacol flavor People likes.The preparation method of traditional bacon is using pork as raw material, adds salt, after sugar and spice are pickled, then through drying, Baking, sootiness, etc. technique be process.
It is unhealthful but the process of sootiness can produce a series of carcinogens.Make a kind of health and delicious bacon Tool is of great significance.
The content of the invention
First technical problem to be solved by this invention is to provide a kind of preparation method of mud bacon, and this method does not have to Sootiness, environment protection health.
In order to solve the above technical problems, the preparation method of the mud bacon of the present invention comprises the following steps：
A. fragrant carbon dust makes, and lotus leaf, cypress branch, pomelo peel, peanut shell and bagasse is carbonized to obtain fragrant carbon, by the fragrant carbon Milling, obtains fragrant carbon dust；
B. mud is handled, and mud is milled, and obtains mud powder, then by the fragrant carbon dust and mud powder, salt, anise, Chinese prickly ash, is mixed Handled after uniformly with steam sterilizing, obtain the fragrant mud group that sterilizes；
C. bacon makes, and pork surface is applied into one layer of salt, then the sterilizing fragrant mud group uniformly is applied into pork surface；
D. dry, step c is smeared to the pork after sterilizing fragrant mud group and is suspended on shady and cool ventilation mouth more than three months, both obtains mud Bar bacon.
Preferably, the mass ratio of the lotus leaf, cypress branch, pomelo peel, peanut shell and bagasse is：1~5:6~15:5~ 12：5~12：5~12.
Preferably, the mass ratio of the fragrant carbon dust and mud powder, salt, anise, Chinese prickly ash is：10~50:30~100：5~10:2 ~5：2~5.
Preferably, the thickness of the pork is no more than 10cm.
Preferably, 121~130 DEG C of the steam sterilizing treatment temperature, 60~120min of sterilization time.
Preferably, the sterilizing fragrant mud thickness on the pork surface is 1~4cm.
The invention solves second technical problem be to provide a kind of mud bacon, the mud bacon is by the above method It is prepared.
Beneficial effect：Preparation method using the mud bacon of the present invention does not have to sootiness, more environmentally friendly health.By the present invention's The bacon that method is made is wrapped up by mud, not easy infection miscellaneous bacteria, standing time length.The mud bacon unique flavor of the present invention, It is in good taste.
Embodiment
The preparation method of mud bacon provided by the invention comprises the following steps：
A. fragrant carbon dust makes, and lotus leaf, cypress branch, pomelo peel, peanut shell and bagasse is carbonized to obtain fragrant carbon, by the fragrant carbon Milling, obtains fragrant carbon dust；
B. mud is handled, and mud is milled, and obtains mud powder, then by the fragrant carbon dust and mud powder, salt, anise, Chinese prickly ash, is mixed Handled after uniformly with steam sterilizing, obtain the fragrant mud group that sterilizes；
C. bacon makes, and pork surface is applied into one layer of salt, then the sterilizing fragrant mud group uniformly is applied into pork surface；
D. dry, step c is smeared to the pork after sterilizing fragrant mud group and is suspended on shady and cool ventilation mouth more than three months, both obtains mud Bar bacon.
Preferably, the mass ratio of the lotus leaf, cypress branch, pomelo peel, peanut shell and bagasse is：1~5:6~15:5~ 12：5~12：5~12.
Preferably, the mass ratio of the fragrant carbon dust and mud powder, salt, anise, Chinese prickly ash is：10~50:30~100：5~10:2 ~5：2~5.
Preferably, the thickness of the pork is no more than 10cm.
Preferably, 121~130 DEG C of the steam sterilizing treatment temperature, 60~120min of sterilization time.
Preferably, the sterilizing fragrant mud thickness on the pork surface is 1~4cm.
The invention solves mud bacon be prepared by the above method.
The embodiment of the present invention is further described with reference to embodiment, therefore not limited the present invention System is among described scope of embodiments.
Embodiment 1
Lotus leaf 5Kg, cypress branch 10Kg, pomelo peel 6Kg, peanut shell 10kg and bagasse 12Kg are carbonized to obtain fragrant carbon, then will Fragrant carbon milling, obtains fragrant carbon dust；40Kg mud is milled, obtains mud powder, then above-mentioned fragrant carbon dust is mixed with mud powder, and is added 8Kg salt, 2Kg is anistree, 2Kg Chinese prickly ashes, and 60min is handled with 121 DEG C of steam sterilizings after being well mixed, and obtains the fragrant mud group that sterilizes；By pig Meat is cut into thickness 5cm bar, and one layer of salt, then the sterilizing fragrant mud in the uniform smearing thickness 1.5cm in pork surface are applied on pork surface Group；The pork after sterilizing fragrant mud is rolled into a ball will be smeared and be suspended on shady and cool ventilation mouth three months, both obtain mud bacon.
The mud bacon being prepared carries special fragrance, unique flavor, mud parcel shelf-stable.
Embodiment 2
Lotus leaf 5Kg, cypress branch 7Kg, pomelo peel 10Kg, peanut shell 10kg and bagasse 10Kg are carbonized to obtain fragrant carbon, then will Fragrant carbon milling, obtains fragrant carbon dust；60Kg mud is milled, obtains mud powder, then above-mentioned fragrant carbon dust is mixed with mud powder, and is added 10Kg salt, 2Kg is anistree, 2Kg Chinese prickly ashes, and 80min is handled with 125 DEG C of steam sterilizings after being well mixed, and obtains the fragrant mud group that sterilizes；By pig Meat is cut into thickness 8cm bar, and one layer of salt, then the sterilizing fragrant mud group in the uniform smearing thickness 2cm in pork surface are applied on pork surface； The pork after sterilizing fragrant mud is rolled into a ball will be smeared and be suspended on shady and cool ventilation mouth three months, both obtain mud bacon.
The mud bacon being prepared carries special fragrance, unique flavor, mud parcel shelf-stable.
Embodiment 3
Lotus leaf 2Kg, cypress branch 6Kg, pomelo peel 6Kg, peanut shell 10kg and bagasse 12Kg are carbonized to obtain fragrant carbon, then by perfume (or spice) Carbon is milled, and obtains fragrant carbon dust；40Kg mud is milled, obtains mud powder, then above-mentioned fragrant carbon dust is mixed with mud powder, and adds 6Kg Salt, 2Kg is anistree, 2Kg Chinese prickly ashes, and 60min is handled with 121 DEG C of steam sterilizings after being well mixed, and obtains the fragrant mud group that sterilizes；Pork is cut Into thickness 5cm bar, one layer of salt, then the sterilizing fragrant mud group in the uniform smearing thickness 2cm in pork surface are applied on pork surface；It will apply Smear the pork after sterilizing fragrant mud group and be suspended on shady and cool ventilation mouth three months, both obtain mud bacon.
The mud bacon being prepared carries special fragrance, unique flavor, mud parcel shelf-stable.

Claims (10)

1. the preparation method of mud bacon, it is characterised in that the preparation method of the mud bacon comprises the following steps：
A. fragrant carbon dust is made, and lotus leaf, cypress branch, pomelo peel, peanut shell and bagasse are carbonized to obtain fragrant carbon, and the fragrant carbon is ground Powder, obtain fragrant carbon dust；
B. mud is handled, and mud is milled, and obtains mud powder, then by the fragrant carbon dust and mud powder, salt, anise, Chinese prickly ash, it is well mixed Handled afterwards with steam sterilizing, obtain the fragrant mud group that sterilizes；
C. bacon makes, and pork surface is applied into one layer of salt, then the sterilizing fragrant mud group uniformly is applied into pork surface；
D. dry, step c is smeared to the pork after sterilizing fragrant mud group and is suspended on shady and cool ventilation mouth more than three months, it is cured both to have obtained mud Meat.
2. the preparation method of mud bacon according to claim 1, it is characterised in that the lotus leaf, cypress branch, pomelo peel, The mass ratio of peanut shell and bagasse is：1~5:6~15:5~12：5~12：5~12.
3. the preparation method of mud bacon according to claim 1 or 2, it is characterised in that the fragrant carbon dust and mud powder, Salt, anise, the mass ratio of Chinese prickly ash are：10~50:30~100：5~10:2~5：2~5.
4. the preparation method of mud bacon according to claim 1 or 2, it is characterised in that the thickness of the pork does not surpass Cross 10cm.
5. the preparation method of mud bacon according to claim 3, it is characterised in that the thickness of the pork is no more than 10cm。
6. the preparation method of the mud bacon according to claim 1,2 or 5 any one, it is characterised in that the steam goes out 121~130 DEG C of bacterium treatment temperature, 60~120min of sterilization time.
7. the preparation method of mud bacon according to claim 3, it is characterised in that the steam sterilizing treatment temperature 121~130 DEG C, 60~120min of sterilization time.
8. the preparation method of the mud bacon according to claim 1,2 or 5 any one, it is characterised in that the pork table The sterilizing fragrant mud thickness in face is 1~4cm.
9. the preparation method of mud bacon according to claim 3, it is characterised in that the sterilizing fragrant mud on the pork surface Thickness is 1~4cm.
10. mud bacon, it is characterised in that：The mud bacon is prepared into as the method described in any one of claim 1-9 Arrive.
CN201711042723.8A 2017-10-30 2017-10-30 The preparation method of mud bacon Withdrawn CN107788382A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711042723.8A CN107788382A (en) 2017-10-30 2017-10-30 The preparation method of mud bacon

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711042723.8A CN107788382A (en) 2017-10-30 2017-10-30 The preparation method of mud bacon

Publications (1)

Publication Number Publication Date
CN107788382A true CN107788382A (en) 2018-03-13

Family

ID=61547507

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711042723.8A Withdrawn CN107788382A (en) 2017-10-30 2017-10-30 The preparation method of mud bacon

Country Status (1)

Country Link
CN (1) CN107788382A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1723783A (en) * 2004-07-20 2006-01-25 黄炳林 Fish salted in cellar
CN106722292A (en) * 2016-12-27 2017-05-31 刘传星 A kind of preparation method of bacon

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1723783A (en) * 2004-07-20 2006-01-25 黄炳林 Fish salted in cellar
CN106722292A (en) * 2016-12-27 2017-05-31 刘传星 A kind of preparation method of bacon

Similar Documents

Publication Publication Date Title
CN102742861B (en) The processing method of special type wild boar bacon
CN102078007B (en) Processing method for cooling and air-drying meat products
CN102362675B (en) Processing method of Chinese bacon
CN102669248B (en) Preparation process and sterilization method for instant flavor fish
CN105433275A (en) Making method of poultry meat products
CN103110132A (en) Method for producing fumigated poultry meat food
CN109770300A (en) A kind of high-quality sauerkraut and preparation method thereof
CN105433265A (en) Sour and hot instant preserved meat and preparation method thereof
CN105325922A (en) Industrial production method for fish meat
CN104489740A (en) Preparation method of recombinant jerky
CN105124024B (en) A method of improving Fu-brick tea alcoholization degree
CN101878807B (en) Method for processing thunberg fritillary bulb
CN103859405A (en) Preparation method of honeyed bulbus fritillariae cirrhosae
CN107788382A (en) The preparation method of mud bacon
CN103330236A (en) Biltong and preparation method thereof
KR20150123403A (en) Process for soft meat foods
CN109329782A (en) A kind of production method of mud bacon
KR102052261B1 (en) Preparation Method of Fermented Ginseng Having Preserved Prototype
CN103340425A (en) Meat product and processing method thereof
CN102599544B (en) Process for making instant shredded ham
Bratulić et al. Proizvodnja i kakvoća domaćih istarskih kobasica
CN106071943A (en) A kind of local flavour smoked meat and processing technique thereof
CN105455033A (en) Method for processing sausage from black hair miniature pigs
CN105614485A (en) Pickled air-dried chicken production technology
CN104664294A (en) Production method for hot pickled tuber mustards

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20180313