CN109105769A - A method of bacon is made using Chinese gall - Google Patents
A method of bacon is made using Chinese gall Download PDFInfo
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- CN109105769A CN109105769A CN201810967027.6A CN201810967027A CN109105769A CN 109105769 A CN109105769 A CN 109105769A CN 201810967027 A CN201810967027 A CN 201810967027A CN 109105769 A CN109105769 A CN 109105769A
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- 240000003152 Rhus chinensis Species 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
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- 229940033123 tannic acid Drugs 0.000 claims abstract description 10
- 229920002258 tannic acid Polymers 0.000 claims abstract description 10
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 9
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 9
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 244000245109 Lindera glauca Species 0.000 claims abstract description 8
- 235000001577 Lindera glauca Nutrition 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
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- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
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- 239000004570 mortar (masonry) Substances 0.000 claims abstract description 6
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims abstract description 4
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims abstract description 4
- 235000015523 tannic acid Nutrition 0.000 claims abstract description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 3
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 238000000605 extraction Methods 0.000 claims abstract 2
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 14
- 230000000391 smoking effect Effects 0.000 claims description 10
- 235000010388 propyl gallate Nutrition 0.000 claims description 7
- 239000000473 propyl gallate Substances 0.000 claims description 7
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- 241001480066 Quercus aliena Species 0.000 claims description 6
- 241000218691 Cupressaceae Species 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 3
- 241000012097 Lindera communis Species 0.000 claims description 2
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- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 6
- 239000003546 flue gas Substances 0.000 description 6
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 235000019542 Cured Meats Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
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- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
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- 239000004519 grease Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
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- UHOPWFKONJYLCF-UHFFFAOYSA-N 2-(2-sulfanylethyl)isoindole-1,3-dione Chemical compound C1=CC=C2C(=O)N(CCS)C(=O)C2=C1 UHOPWFKONJYLCF-UHFFFAOYSA-N 0.000 description 1
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- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical class CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 1
- 241001593750 Turcica Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
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- 238000007654 immersion Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 231100001231 less toxic Toxicity 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
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- 239000003595 mist Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 239000000779 smoke Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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Classifications
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- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of method using Chinese gall production bacon.Specifically include raw material preparation: selected Tujia's pork, slitting；Cure is prepared: by salt, Chinese prickly ash, illiciumverum, lindera glauca, high fire stir-fries in pot, pours into mortar, pulverizes after fragrance spilling, and yellow rice wine mixing is added together with nutgall extractive later, anti-oxidant pickled material is made；It is marinated: pickled material being uniformly applied on cutlet, sufficiently neatly puts in watt cylinder and pickles after rubbing；It smokes: by the pickled cinnamon drained in smokehouse, being smoked 15 ~ 20 days with the Chinese gall shell after timber and extraction tannic acid, lean meat kermesinus distinct to bacon surface color, fat is translucent to get bacon finished product.The problems such as present invention not only provided new direction for the application of Chinese gall series of products, but also solved oxidation deterioration during bacon room temperature storage, and flavor changes, mouldy snake provides new solution for production, the storage of bacon.
Description
Technical field
The present invention relates to a kind of production methods of food, exactly disclose a kind of utilization Chinese gall series of products production
The method of good, the long not spoiled bacon in hiding of mouthfeel.
Background technique
Bacon is a kind of time-honored traditional meat in China, and it is usually pork that it, which is by raw meat, after pickling, then is passed through
The raw meat based article that the techniques such as sunning or baking, sootiness processing are process.Have the characteristics that it is in beautiful color, with rich flavor, by
It is carried out between twelfth month mostly in its processing and fabricating, because of referred to herein as bacon.Bacon has long processing and edible history in China,
Oneself builds up bacon processing experience abundant to China working people in actual production and life, also there is numerous traditional bacon product
Kind.Five peak bacon are also wherein outstanding one of representative, are the traditional foods that the county Wu Feng of Yichang city has region feature.
Currently, the bacon of industrialized production selects the method for addition antioxidant generally to inhibit the oxidation of bacon.Generally
Using antioxidants such as addition butyl hydroxy toluene (BHT), butylated hydroxy anisole (BHA), tert-butylhydroquinones (TBHQ).
But BHT has stink, has carcinogenesis to big white mouse, has some country's disablings；BHA synthesis cost is high, is more toxic,
Whether there is carcinogenesis still among test；TBHQ it is volatile at relatively high temperatures and excessively eat may be to animal body
Generate toxic action.The propylgallate of one of Chinese gall series of products is a kind of efficient antioxidant, with general antioxygen
Agent is compared, and propylgallate is not only less toxic, safe to use, and inoxidizability is better than BHT and BHA.Thus extensively
It is FAO (Food and Agriculture Organization of the United Nation) for edible oil and fat, feed, fried food, dry fish product, rich rouge biscuit, can and cured meat product
(FAO) and the World Health Organization (WTO) ratifies one of the excellent oil antioxidant used.The Chinese gall money in the county Wu Feng simultaneously
Source is abundant, possesses the production unique geographical advantage of Chinese gall series of products, to make Tujia's bacon using Chinese gall series of products
Application lay a good foundation.
Five peak Tujia bacon use fresh Tujia's pork, and assistant is smoked with a variety of spices.Its is bright and lustrous, and lean meat is in
Scarlet or kermesinus, fat is transparent or be creamy white, and body is dry and comfortable, solid, high resilience, makes us enjoying endless aftertastes.With it is other cured
Meat products is similar, is to smoke a kind of food obtained again using first salting down, and the raw meat that the five peak bacon multiselect girth of a garment are alternate, therefore
Contain higher fat.During room temperature storage, on the one hand since lipolytic enzyme acts on, make grease hydrolysis, acid value increases, another
The immersion of oxygen in aspect air can promote Oxidation of Fat and Oils to form hydroperoxides and be easy to happen fat oxidation and lead to rancid, nothing
Method long-term preservation.In addition, there are also snake, mouldy danger.Therefore, five peak bacon at normal temperature resistance to how is safely and effectively improved
Hiding property is meaningful.
Summary of the invention
It is an object of the invention to the features short for five peak bacon storage at normal temperature times, provide a kind of utilization Chinese gall system
Column product is raw material, in conjunction with the method for preparing preserved meat of original technique.It is specifically a kind of keep bacon taste flavor while,
Improve five peak bacon Storage production methods.
In order to achieve the above objectives, a kind of method using nutgall extractive production bacon of offer of the invention, including
Following steps:
(1) raw material preparation: being cut into strip for Tujia's fresh pork, spare.Tujia's pork be Tujia oneself feed 8 months
Above pig；
(2) prepared by cure: by salt, Chinese prickly ash, illiciumverum, lindera glauca, high fire stir-fries in iron pan, pours into after fragrance spilling in mortar
In, it pulverizes.(nutgall extractive is in Food-tannic acid and propylgallate to same nutgall extractive later
One or two) together be added yellow rice wine mix, anti-oxidant pickled material is made；
(3) it pickles: pickled material is uniformly applied on cutlet, sufficiently neatly put after rubbing and taken after being pickled 5 ~ 7 days in watt cylinder
It drains out；
(4) it smokes: by the pickled cinnamon drained in smokehouse, being aided with fragrant and functional plants with firewood and extract single
Chinese gall shell after peaceful acid is smoked 15 ~ 20 days, distinct to bacon surface color, lean meat kermesinus, and fat is translucent to get cured
Meat finished product.
As optimal enforcement mode, in step (1), the weight of the julienned pork is 5 ~ 8kg, and the girth of a garment is alternate.
As optimal enforcement mode, in step (2), the pickled material additive amount are as follows: 1% ~ 2% salt, 0.4% ~ 0.5% flower
Green pepper, 0.15% ~ 0.2% illiciumverum, 0.18% ~ 0.25% lindera glauca, 0.01 ‰ ~ 0.13 ‰ nutgall extractives, 3% ~ 5% yellow rice wine.
As optimal enforcement mode, it is 0 ~ 10 DEG C that temperature is pickled in step (3), in the cylinder, and salting period is 5 ~ 7
It, drains to no liquid and drips.
As optimal enforcement mode, in step (4), the firewood is timber, the branches and leaves of oriental white oak or Lindera communis, described
Fragrant plant and functional plants are cypress and rosemary branches and leaves, and smoking temperature is 40 ~ 60 DEG C.
Five peak of the present invention method for preparing preserved meat has anti-oxidant, insect prevention, antibacterial and the simple advantage of process, tool
Body surface is present: (1) joined Chinese gall series of products in pickled material.Anti-oxidant energy of the bacon under normal temperature environment can be improved
Power effectively prevents from aoxidizing in grease and having " rancidity ".(2) it joined spice in pickled material, bacon is only assigning
While special taste, Some Insects also can be effectively dispelled, improve the holding time of bacon.(3) it is used in smoking material
Chinese gall slag (the Chinese gall shell after extracting tannic acid) and oriental white oak carpentery workshop are mist source, wherein rich in phenolic substancess such as tannic acid.
It is evenly dispersed on bacon after volatilization, form one layer of protective layer with antibacterial action.
Compared with existing five peak bacon, the present invention not only can keep flavor constant, and can greatly improve storage
Time.
Specific embodiment
The present invention is further elaborated for following specific embodiments, but not as a limitation of the invention.
Embodiment 1 adds Food-tannic acid and makes five peak bacon
90g salt, 10g Chinese prickly ash, 5g illiciumverum, the high fire in iron pan of 7g lindera glauca are stir-fried, poured into mortar after fragrance spilling,
It pulverizes.Fragrance powder is added together with 0.02g nutgall extractive (nutgall extractive is Food-tannic acid)
100g yellow rice wine mixes.It is spread evenly across on 2.5kg Tujia julienned pork, it is pickled to put cylinder, it is put according to layer, every layer sprinkles salt and perfume (or spice) again
Material.Cylinder temperature is 4 DEG C, is pickled 7 days.The pork pickled taking-up is drained, is placed on the oriental white oak wood with open fire, utilizes flue gas
It smokes, smoking temperature is 60 DEG C.Conversion Chinese gall slag and cypress branch flue gas are smoked after cutlet surface dry, and smoking temperature is 47
DEG C, it smokes 18 days.Distinct, the lean meat kermesinus to bacon surface color, fat are translucent to get bacon finished product.
Embodiment 2 adds propylgallate and makes five peak bacon
75g salt, 15g Chinese prickly ash, 6g illiciumverum, the high fire in iron pan of 7.5g lindera glauca are stir-fried, poured into after fragrance spilling in mortar
In, it pulverizes.Fragrance powder and 0.25g nutgall extractive (nutgall extractive is propylgallate) add together
Enter the mixing of 150g yellow rice wine.It is spread evenly across on 3kg Tujia julienned pork, it is pickled to put cylinder, it is put according to layer, every layer sprinkles salt and perfume (or spice) again
Material.Cylinder temperature is 2 DEG C, is pickled 5 days.The pork pickled taking-up is drained, is placed on the oriental white oak wood with open fire, utilizes flue gas
It smokes, smoking temperature is 60 DEG C.Conversion Chinese gall slag and cypress branch flue gas are smoked after cutlet surface dry, and smoking temperature is 50
DEG C, it smokes 15 days.Distinct, the lean meat kermesinus to bacon surface color, fat are translucent to get bacon finished product.
Embodiment 3 adds Food-tannic acid and the mixture of propylgallate makes five peak bacon
81g salt, 12g Chinese prickly ash, 5g illiciumverum, the high fire in iron pan of 6g lindera glauca are stir-fried, poured into mortar after fragrance spilling,
It pulverizes.(nutgall extractive is Food-tannic acid 0.1g and galla turcica for fragrance powder and 0.15g nutgall extractive
The mixture of propyl propionate 0.05g) mixing of 120g yellow rice wine is added together.It is spread evenly across on 2.7kg Tujia julienned pork, it is pickled to put
Cylinder is put according to layer, and every layer sprinkles salt and fragrance again.Cylinder temperature is 3 DEG C, is pickled 6 days.The pork pickled taking-up is drained,
It is placed on the oriental white oak wood with open fire, is smoked using flue gas, smoking temperature is 60 DEG C.The conversion Chinese gall slag after cutlet surface dry
It is smoked with cypress branch flue gas, smoking temperature is 48 DEG C, is smoked 20 days.Distinct, the lean meat kermesinus to bacon surface color, fat are semi-transparent
Bright shape is to get bacon finished product.
Claims (6)
1. a kind of method using Chinese gall production bacon, which comprises the following steps:
(1) raw material preparation: selected Tujia's pork, slitting；
(2) cure is prepared: by salt, Chinese prickly ash, illiciumverum, lindera glauca, high fire stir-fries in pot, pours into mortar after fragrance spilling,
It pulverizes, yellow rice wine mixing is added together with nutgall extractive later, anti-oxidant pickled material is made；
(3) it pickles: pickled material is uniformly applied on cutlet, sufficiently neatly put in watt cylinder and pickle after rubbing；
(4) it smokes: by the pickled cinnamon drained in smokehouse, smoking 15 with the Chinese gall shell after timber and extraction tannic acid
~ 20 days, distinct to bacon surface color, lean meat kermesinus is fatty translucent to get bacon finished product.
2. the method according to claim 1 using Chinese gall production bacon, which is characterized in that described in step (1)
Julienned pork weight is 5 ~ 8kg, and the girth of a garment is alternate.
3. the method according to claim 1 using Chinese gall production bacon, which is characterized in that described in step (2)
Nutgall extractive is one or both of Food-tannic acid and propylgallate.
4. the method according to claim 1 using Chinese gall production bacon, which is characterized in that described in step (2)
Pickled material add quality are as follows: 1% ~ 2% salt, 0.4% ~ 0.5% Chinese prickly ash, 0.15% ~ 0.2% illiciumverum, 0.18% ~ 0.25% lindera glauca,
0.01 ‰ ~ 0.13 ‰ nutgall extractives, 3% ~ 5% yellow rice wine.
5. the method according to claim 1 using Chinese gall production bacon, which is characterized in that described in step (3)
It is 0 ~ 10 DEG C that temperature is pickled in cylinder, and salting period is 5 ~ 7 days, drains to no liquid and drips.
6. the method according to claim 1 using Chinese gall production bacon, which is characterized in that described in step (4)
Timber includes timber, branches and leaves and cypress and the rosemary branches and leaves of oriental white oak or Lindera communis；The temperature of smoking is 40 ~ 60
℃。
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| CN107348377A (en) * | 2017-09-14 | 2017-11-17 | 四川省玉天顺商贸有限公司 | A kind of preparation method of the Hakkas's flavored preserved pork |
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