CN110574879A - Method for fumigating preserved meat - Google Patents
Method for fumigating preserved meat Download PDFInfo
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- CN110574879A CN110574879A CN201911006575.3A CN201911006575A CN110574879A CN 110574879 A CN110574879 A CN 110574879A CN 201911006575 A CN201911006575 A CN 201911006575A CN 110574879 A CN110574879 A CN 110574879A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 180
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 230000000391 smoking effect Effects 0.000 claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 45
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 27
- 235000013622 meat product Nutrition 0.000 claims abstract description 24
- 235000015241 bacon Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000002023 wood Substances 0.000 claims abstract description 14
- 238000007605 air drying Methods 0.000 claims abstract description 12
- 239000002699 waste material Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000000446 fuel Substances 0.000 claims abstract description 7
- 235000009984 Pterocarpus indicus Nutrition 0.000 claims abstract description 6
- 239000003610 charcoal Substances 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims abstract description 3
- 238000005554 pickling Methods 0.000 claims description 30
- 238000004140 cleaning Methods 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 7
- 238000000576 coating method Methods 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 239000000779 smoke Substances 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 5
- 241000132012 Atractylodes Species 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 241000972673 Phellodendron amurense Species 0.000 claims description 5
- 244000086363 Pterocarpus indicus Species 0.000 claims description 5
- 244000046146 Pueraria lobata Species 0.000 claims description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 230000000149 penetrating effect Effects 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 238000007791 dehumidification Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000019643 salty taste Nutrition 0.000 abstract description 2
- 235000019542 Cured Meats Nutrition 0.000 abstract 3
- 241000533793 Tipuana tipu Species 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 5
- 235000020997 lean meat Nutrition 0.000 description 4
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000002411 adverse Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000126 substance Substances 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
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus 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
- 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
- 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
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
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- Biochemistry (AREA)
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Abstract
the invention discloses a bacon smoking method, which comprises the following steps: preparing raw materials, and processing to obtain clean sliced pork; preparing the roughly pickled pork; preparing seasonings, seasoning and air-drying to obtain air-dried pork; preparing cleaned pork; carrying out smoking and roasting treatment on the cleaned pork, firstly hanging the pork above a smoking room in sequence, igniting the roasting fire by using rosewood and apple wood as fuel, then covering the charcoal fire surface with the dreg waste of traditional Chinese medicine wood for burning, wherein the smoking and roasting time is more than or equal to 10 days until the water in the pork is smoked dry, and the pigskin on the outer surface of the pork is smoked yellow to obtain smoked preserved meat; ventilating and cooling the smoked preserved meat product. According to the cured meat smoking method, the waste dregs of the traditional Chinese medicine wood are used as the fuel, so that the finished cured meat has unique wood fragrance, fine and smooth taste, fresh and strong flavor and mellowness, and the ratio of crude salt is relatively low, so that the cured meat is low in salty taste and oily but not greasy.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a bacon smoking method.
Background
The preserved meat is a processed product prepared by curing meat and then baking (or solarizing in sunlight), has strong antiseptic capability, can prolong the storage time, and is added with special flavor, which is the main difference with the preserved meat, the preserved meat is one of Chinese preserved meat, is mainly popular in Sichuan, Hunan and Guangdong areas, but is also prepared in other areas in south, because the preserved meat is usually cured in lunar months in the lunar calendar, the preserved meat is called 'preserved meat', the preserved meat has production in south and north China, the south has more preserved pork, the north has preserved beef as the main, the preserved meat is of various types, the same variety is characterized due to different production areas, processing methods and the like, and the preserved meat is deeply loved by the masses and has huge consumption in China; and when current little processing factory was in batch production, because most people love the heavy taste, consequently add a large amount of salt and other essence and increase the taste, long-term the use has adverse effect to the health, and little processing factory is adding man-hour, because control its manufacturing cost, the burning material in the smoking room all adopts ordinary timber to burn, make the cured bacon finished product taste not good and have the smoked flavor, present bacon most simultaneously adopts the suspension ventilation storage, make the inside moisture of bacon all run off, thereby make cured bacon lean meat dry and hard, the taste is not good easy to block the tooth, for this reason, we provide a bacon smoking method.
disclosure of Invention
The invention mainly aims to provide a bacon smoking method which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
A bacon smoking method is characterized by comprising the following steps:
step one, preparing raw materials, namely selecting qualified pork after quarantine, scraping hair on the outer surface of the pork, and then cleaning; secondly, cutting the cleaned pork into strips, finally washing the cut pork strips with warm water, and draining the water for later use to obtain clean cut pork strips;
pickling the clean sliced pork, gently beating the sliced pork in sequence, uniformly coating coarse salt on the surface of the pork, wherein the proportion of the coarse salt is 40-60g per kilogram, finally placing the coated pork into a pickling tank, standing for 2-3 days, taking out the pork, penetrating the top of the pork through a coarse cotton rope, tying knots, hanging and ventilating for later use, and obtaining the coarsely pickled pork;
Preparing seasonings according to the standard of pork per kilogram, wherein the white granulated sugar is 55-60g, the high-alcohol white spirit is 40-50g, the light soy sauce is 30-35g, the pepper is 20-30g, the dried orange peel is 45-50g, the ginger slices are 50-60g, the minced garlic is 35-45g, the aniseed is 15-25g, and the monosodium glutamate is 15-20g, then sequentially putting the prepared seasonings into a pot, frying to be hot, frying to generate fragrance, finally putting the high-alcohol white spirit, and uniformly stirring for later use to obtain the prepared seasonings;
Step four, seasoning the pork after rough pickling, coating the prepared seasoning on the outer surface of the pork while the pork is hot, cooling the pork, then placing the pork into a pickling tank again for standing for 3-5 days, controlling the pickling temperature to be the best at 5-10 ℃, turning the tank once every day during pickling, taking out the pork and hanging the pork in a ventilated environment for 5-7 days, and then recovering the pork for later use to obtain the air-dried pork;
step five, carrying out surface cleaning treatment on the air-dried pork, putting the pork into hot boiled water for repeatedly rinsing to wash out the seasonings stuck on the surface of the pork, then rinsing the pork for 3-5 times by using warm water, and finally draining until no water drops drip from the pork to obtain the cleaned pork;
Step six, carrying out smoke curing treatment on the cleaned pork, firstly orderly hanging the pork above a smoke curing house, then igniting the fire by using rosewood and apple wood as fuels, and then covering the charcoal fire surface with the slag waste of the traditional Chinese medicine wood, wherein the waste comprises the following raw materials in parts by weight: 20-35 parts of cut branches of honeysuckle, 10-25 parts of branches of kudzu roots, 5-20 parts of barks of bighead atractylodes rhizome, 35-50 parts of phellodendron amurense barks and 10-15 parts of Duchong barks, wherein the smoking time is more than or equal to 10 days until water in pork is smoked to dry and pigskin on the outer surface of the pork is smoked to yellow, so that smoked preserved meat is obtained;
And seventhly, ventilating and storing the obtained smoked preserved meat, taking the smoked preserved meat product out of the smoking room for cooling, hanging the smoked preserved meat product in a ventilating place for 1-2 days, filling the smoked preserved meat product into vacuum packages for storage, and smoking the preserved meat to finally obtain the stored smoked preserved meat product.
Preferably, the seasoning in the third step is prepared from the following raw materials in parts by weight: 55g of white granulated sugar, 45g of high-alcohol white spirit, 32g of light soy sauce, 22g of pepper, 48g of dried orange peel, 52g of ginger slices, 38g of minced garlic, 15g of star anise and 16g of monosodium glutamate.
preferably, the optimal position for hanging ventilation in the second, fourth and seventh steps is under the eave or on the balcony.
Preferably, the air-drying degree in the fourth step reaches more than 50 percent during air-drying, and the next step of processing can be carried out, while the sun can be sunned during the air-drying process, but the sun cannot be drenched.
Preferably, the water temperature in the warm water rinsing in the first step and the fifth step is controlled to be 35-45 ℃, and the water temperature in the hot water rinsing in the fifth step is controlled to be 50-60 ℃.
Preferably, the pork in step one is cut into strips having a length of about 45 to 55 cm. The width is about 5-7cm and the thickness is about 3-4 cm.
preferably, the temperature of the smoking room in the sixth step is controlled at 50-60 ℃.
Compared with the prior art, the invention has the following beneficial effects: according to the bacon smoking method, the bacon is coated and pickled according to the proportion of each kilogram, so that the salt content is lower compared with that of the traditional pickled bacon, the bacon quality is improved without adverse conditions to the body even if the bacon is eaten for a long time, any essence pigment and chemical additive are not added in the processing process, the dried orange peel is added in the seasoning, the fishy smell of pork is effectively removed, and a certain seasoning effect is achieved; and meanwhile, the preserved meat smoked by the preserved meat smoking method is fine and smooth in taste, the situation of tooth plugging caused by dry and hard can be avoided, the taste is fresh, fragrant and mellow, and the proportion of crude salt is relatively low, so that the salty taste is relatively low, and the preserved meat is oily but not greasy.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
when smoking, firstly preparing raw materials, selecting qualified pork after quarantine, scraping hair on the outer surface of the pork, and then cleaning; and secondly, cutting the cleaned pork into strips, wherein the length of the cut pork is about 50 cm. The width is about 5cm, the thickness is about 3cm, and finally the pork is washed by warm water, the water temperature in the warm water rinsing process is controlled at 35 ℃, and water is drained for later use, so that clean sliced pork is obtained; pickling the clean sliced pork, gently beating the sliced pork in sequence, uniformly coating coarse salt on the surface of the pork, wherein the proportion of the coarse salt is 45g per kilogram, finally placing the coated pork into a pickling tank for standing for 2 days, taking out the pork, penetrating the top of the pork through a coarse cotton rope, tying knots, hanging and ventilating for later use, and placing the optimal hanging and ventilating position under the eave to obtain the coarse pickled pork; preparing seasonings according to the standard of pork per kilogram, wherein the seasonings are prepared from the following raw materials in parts by weight: 55g of white granulated sugar, 45g of high-alcohol white spirit, 32g of light soy sauce, 22g of pepper, 48g of dried orange peel, 52g of ginger slices, 38g of minced garlic, 15g of star anise and 16g of monosodium glutamate, then sequentially putting the prepared seasonings into a pot, frying until the seasonings are hot, frying until the flavors are obtained, finally putting the high-alcohol white spirit, and uniformly stirring for later use to obtain the prepared seasonings; then, seasoning the pork after rough pickling, smearing the prepared seasoning on the outer surface of the pork while the seasoning is hot, cooling the pork, then placing the pork into a pickling tank again for standing for 4 days, controlling the pickling temperature to be the best at 8 ℃, turning the tank once every day during pickling, then taking out the pork and hanging the pork in a ventilated environment for 5 days, hanging the pork under an eave at the best ventilated position, then taking the pork back for later use to obtain the air-dried pork, wherein the air-dried degree can reach more than 50% during air drying, the next processing can be carried out, and the pork can be sun-dried but cannot be rain-dried during the air drying process; carrying out surface cleaning treatment on the air-dried pork, repeatedly rinsing the pork in hot boiled water, controlling the water temperature to be 50 ℃ during rinsing of the hot boiled water so as to wash the seasonings stuck on the surface of the pork, then rinsing the pork for 3 times by using warm water, controlling the water temperature to be 35 ℃ during rinsing of the warm water, and finally draining until no water drops drip from the pork to obtain the cleaned pork; the method comprises the following steps of (1) carrying out flue-curing treatment on cleaned pork, firstly hanging the pork above a smoking room in sequence, then igniting a fire by using rosewood and apple wood as fuels, and then covering the surface of the charcoal fire with Chinese medicinal wood residue waste materials, wherein the waste materials comprise the following raw materials in parts by weight: 20 parts of cut branches of honeysuckle, 15 parts of branches of kudzu vine root, 13 parts of bark of largehead atractylodes rhizome, 30 parts of phellodendron bark and 12 parts of bark of Duchong, wherein the smoking time is more than or equal to 10 days until water in pork is smoked, and pigskin on the outer surface of the pork is smoked to be yellow, so that smoked preserved meat is obtained; the smoking time is more than or equal to 10 days until the water in the pork is smoked to be dry, the pigskin on the outer surface of the pork is smoked to be yellow, and the temperature of a smoking room is controlled at 55 ℃ to obtain smoked preserved meat; and finally, ventilating and storing the obtained smoked preserved meat, taking the smoked preserved meat product out of the smoking room for cooling, hanging the smoked preserved meat product at a ventilating place for 1 day, hanging the smoked preserved meat product at the best ventilating position on a balcony, and then filling the smoked preserved meat product into vacuum packaging for storage, thus finishing smoking the preserved meat.
slicing the pickled preserved meat product, and steaming in a steamer for 30min, wherein the preserved meat has glossy appearance, golden fat meat, deep red lean meat, good meat quality and bright color; and the taste is fat but not greasy, thin but not stuffed with teeth, and mellow and strong.
Example 2
When smoking, firstly preparing raw materials, selecting qualified pork after quarantine, scraping hair on the outer surface of the pork, and then cleaning; and secondly, cutting the cleaned pork into strips, wherein the length of the cut pork is about 55 cm. The width is about 5cm, the thickness is about 4cm, finally, the pork is washed by warm water, the water temperature in the warm water rinsing process is controlled at 45 ℃, and water is drained for standby application, so that clean sliced pork is obtained; pickling the clean sliced pork, gently beating the sliced pork in sequence, uniformly coating coarse salt on the surface of the pork, wherein the proportion of the coarse salt is 50g per kilogram, finally placing the coated pork into a pickling tank for standing for 3 days, taking out the pork, penetrating the top of the pork through a coarse cotton rope, tying knots, hanging and ventilating for later use, and placing the optimal hanging and ventilating position under the eave to obtain the coarse pickled pork; preparing seasonings according to the standard of pork per kilogram, wherein the seasonings are prepared from the following raw materials in parts by weight: 58g of white granulated sugar, 45g of high-alcohol white spirit, 35g of light soy sauce, 22g of pepper, 50g of dried orange peel, 50g of ginger slices, 38g of minced garlic, 15g of star anise and 16g of monosodium glutamate, then sequentially putting the prepared seasonings into a pot, frying until the seasonings are hot, frying until the flavors are obtained, finally putting the high-alcohol white spirit, and uniformly stirring for later use to obtain the prepared seasonings; then, seasoning the pork after rough pickling, smearing the prepared seasoning on the outer surface of the pork while the seasoning is hot, cooling the pork, then placing the pork into a pickling tank again for standing for 5 days, controlling the pickling temperature to be the best at 10 ℃, turning the tank once every day during pickling, then taking out the pork and hanging the pork in a ventilated environment for 7 days, hanging the pork under an eave at the best ventilated position, then taking the pork back for later use to obtain the air-dried pork, wherein the air-dried degree can reach more than 50% during air drying, the next processing can be carried out, and the pork can be sun-dried but cannot be rain-dried during the air drying process; carrying out surface cleaning treatment on the air-dried pork, repeatedly rinsing the pork in hot boiled water, controlling the water temperature to be 60 ℃ during rinsing of the hot boiled water so as to wash the seasonings stuck on the surface of the pork, then rinsing the pork for 5 times by using warm water, controlling the water temperature to be 45 ℃ during rinsing of the warm water, and finally draining until no water drops drip from the pork to obtain the cleaned pork; then, carrying out smoke curing treatment on the cleaned pork, firstly orderly hanging the pork above a smoking room, then igniting the fire by using rosewood and apple wood as fuel, and then covering the charcoal fire surface with the Chinese medicinal wood residue waste material, wherein the waste material comprises the following raw materials in parts by weight: 22 parts of cut branches of honeysuckle, 10 parts of branches of kudzu vine root, 5 parts of bark of largehead atractylodes rhizome, 50 parts of phellodendron bark and 13 parts of Duchong bark, wherein the smoking time is more than or equal to 10 days until water in pork is smoked, the pigskin on the outer surface of the pork is smoked yellow, and the temperature of a smoking room is controlled at 55 ℃ to obtain smoked preserved meat; and finally, ventilating and storing the obtained smoked preserved meat, taking the smoked preserved meat product out of the smoking room for cooling, hanging the smoked preserved meat product at a ventilating place for 2 days, hanging the smoked preserved meat product at the best ventilating position on a balcony, and then filling the smoked preserved meat product into vacuum packaging for storage, thus finishing smoking the preserved meat.
slicing the pickled preserved meat product, placing into a steamer, steaming for 40min, and making the preserved meat have bright appearance, golden fat meat, deep red lean meat, good meat quality and bright color; and the taste is fat but not greasy, the teeth are not blocked after being thinned, and the mellow flavor is strong.
Example 3
When smoking, firstly preparing raw materials, selecting qualified pork after quarantine, scraping hair on the outer surface of the pork, and then cleaning; and secondly, cutting the cleaned pork into strips, wherein the length of the cut pork is about 48 cm. The width is about 7cm, the thickness is about 5cm, finally, the pork is washed by warm water, the water temperature in the warm water rinsing process is controlled at 40 ℃, and water is drained for standby application, so that clean sliced pork is obtained; pickling the clean sliced pork, gently beating the sliced pork in sequence, uniformly coating coarse salt on the surface of the pork, wherein the proportion of the coarse salt is 48g per kilogram, finally placing the coated pork into a pickling tank for standing for 3 days, taking out the pork, penetrating the top of the pork through a coarse cotton rope, tying knots, hanging and ventilating for later use, and placing the optimal hanging and ventilating position under the eave to obtain the coarse pickled pork; preparing seasonings according to the standard of pork per kilogram, wherein the seasonings are prepared from the following raw materials in parts by weight: 60g of white granulated sugar, 47g of high-alcohol white spirit, 32g of light soy sauce, 20g of pepper, 55g of dried orange peel, 50g of ginger slices, 40g of minced garlic, 15g of star anise and 17g of monosodium glutamate, then sequentially putting the prepared seasonings into a pot, frying until the seasonings are hot, frying until the flavors are obtained, finally putting the high-alcohol white spirit, and uniformly stirring for later use to obtain the prepared seasonings; then, seasoning the pork after rough pickling, smearing the prepared seasoning on the outer surface of the pork while the seasoning is hot, cooling the pork, then placing the pork into a pickling tank again for standing for 6 days, controlling the pickling temperature to be the best at 6 ℃, turning the tank once every day during pickling, then taking out the pork and hanging the pork in a ventilated environment for 6 days, hanging the pork under an eave at the best ventilated position, then taking the pork back for later use to obtain the air-dried pork, wherein the air-dried degree can reach more than 50% during air drying, the next processing can be carried out, and the pork can be sun-dried but cannot be rain-dried during the air drying process; carrying out surface cleaning treatment on the air-dried pork, repeatedly rinsing the pork in hot boiled water, controlling the water temperature to be 58 ℃ during rinsing of the hot boiled water so as to wash the seasonings stuck on the surface of the pork, then rinsing the pork for 4 times by using warm water, controlling the water temperature to be 42 ℃ during rinsing of the warm water, and finally draining until no water drops drip from the pork to obtain the cleaned pork; then, carrying out smoke curing treatment on the cleaned pork, firstly, sequentially and orderly hanging the pork above a smoking room, then, igniting the fire by using rosewood and apple wood as fuel, and then, covering the surface of charcoal fire with the waste of dregs of traditional Chinese medicine wood, wherein the waste comprises the following raw materials in parts by weight: 23 parts of cut branches of honeysuckle, 12 parts of branches of kudzu vine root, 10 parts of bark of largehead atractylodes rhizome, 40 parts of phellodendron bark and 15 parts of bark of Duchong, wherein the smoking time is more than or equal to 10 days until water in pork is smoked, the pigskin on the outer surface of the pork is smoked yellow, and the temperature of a smoking room is controlled at 56 ℃ to obtain smoked preserved meat; and finally, ventilating and storing the obtained smoked preserved meat, taking the smoked preserved meat product out of the smoking room for cooling, hanging the smoked preserved meat product at a ventilating place for 1.5 days, hanging the smoked preserved meat product at the best ventilating position on a balcony, and then filling the smoked preserved meat product into vacuum packages for storage, thus finishing smoking the preserved meat.
Slicing the pickled preserved meat product, placing into a steamer, steaming for 35min, and making the preserved meat have bright appearance, golden fat meat, deep red lean meat, good meat quality and bright color; and the taste is fat but not greasy, the teeth are not blocked after being thinned, and the mellow flavor is strong.
the foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. a bacon smoking method is characterized by comprising the following steps:
Step one, preparing raw materials, namely selecting qualified pork after quarantine, scraping hair on the outer surface of the pork, and then cleaning; secondly, cutting the cleaned pork into strips, finally washing the cut pork strips with warm water, and draining the water for later use to obtain clean cut pork strips;
Pickling the clean sliced pork, gently beating the sliced pork in sequence, uniformly coating coarse salt on the surface of the pork, wherein the proportion of the coarse salt is 40-60g per kilogram, finally placing the coated pork into a pickling tank, standing for 2-3 days, taking out the pork, penetrating the top of the pork through a coarse cotton rope, tying knots, hanging and ventilating for later use, and obtaining the coarsely pickled pork;
Preparing seasonings according to the standard of pork per kilogram, wherein the white granulated sugar is 55-60g, the high-alcohol white spirit is 40-50g, the light soy sauce is 30-35g, the pepper is 20-30g, the dried orange peel is 45-50g, the ginger slices are 50-60g, the minced garlic is 35-45g, the aniseed is 15-25g, and the monosodium glutamate is 15-20g, then sequentially putting the prepared seasonings into a pot, frying to be hot, frying to generate fragrance, finally putting the high-alcohol white spirit, and uniformly stirring for later use to obtain the prepared seasonings;
Step four, seasoning the pork after rough pickling, coating the prepared seasoning on the outer surface of the pork while the pork is hot, cooling the pork, then placing the pork into a pickling tank again for standing for 3-5 days, controlling the pickling temperature to be the best at 5-10 ℃, turning the tank once every day during pickling, taking out the pork and hanging the pork in a ventilated environment for 5-7 days, and then recovering the pork for later use to obtain the air-dried pork;
Step five, carrying out surface cleaning treatment on the air-dried pork, putting the pork into hot boiled water for repeatedly rinsing to wash out the seasonings stuck on the surface of the pork, then rinsing the pork for 3-5 times by using warm water, and finally draining until no water drops drip from the pork to obtain the cleaned pork;
Step six, carrying out smoke curing treatment on the cleaned pork, firstly orderly hanging the pork above a smoke curing house, then igniting the fire by using rosewood and apple wood as fuels, and then covering the charcoal fire surface with the slag waste of the traditional Chinese medicine wood, wherein the waste comprises the following raw materials in parts by weight: 20-35 parts of cut branches of honeysuckle, 10-25 parts of branches of kudzu roots, 5-20 parts of barks of bighead atractylodes rhizome, 35-50 parts of phellodendron amurense barks and 10-15 parts of Duchong barks, wherein the smoking time is more than or equal to 10 days until water in pork is smoked to dry and pigskin on the outer surface of the pork is smoked to yellow, so that smoked preserved meat is obtained;
and seventhly, ventilating and storing the obtained smoked preserved meat, taking the smoked preserved meat product out of the smoking room for cooling, hanging the smoked preserved meat product in a ventilating place for 1-2 days, filling the smoked preserved meat product into vacuum packages for storage, and smoking the preserved meat to finally obtain the stored smoked preserved meat product.
2. A bacon smoking method according to claim 1, characterized in that: the seasoning in the third step is prepared from the following raw materials in parts by weight: 55g of white granulated sugar, 45g of high-alcohol white spirit, 32g of light soy sauce, 22g of pepper, 48g of dried orange peel, 52g of ginger slices, 38g of minced garlic, 15g of star anise and 16g of monosodium glutamate.
3. a bacon smoking method according to claim 1, characterized in that: and in the second step, the fourth step and the seventh step, the optimal position for hanging and ventilating is under the eave or on the balcony.
4. A bacon smoking method according to claim 1, characterized in that: and step four, when the air is dried, the air drying degree reaches more than 50%, the next processing can be carried out, the air humidity is monitored in the air drying process, and dehumidification treatment is carried out when the humidity reaches a preset humidity value.
5. The preparation process of the bacon smoking method according to claim 1, characterized in that: the water temperature in the middle-temperature water rinsing in the first step and the fifth step is controlled to be 35-45 ℃, and the water temperature in the middle-temperature water rinsing in the fifth step is controlled to be 50-60 ℃.
6. The preparation process of the bacon smoking method according to claim 1, characterized in that: in the first step, the pork is cut into strips, the length is about 45-55cm, the width is about 5-7cm, and the thickness is about 3-4 cm.
7. The preparation process of the bacon smoking method according to claim 1, characterized in that: in the sixth step, the temperature of the smoking room is controlled to be 50-60 ℃.
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| CN108634224A (en) * | 2018-05-15 | 2018-10-12 | 贵州务川科华生物科技有限公司 | A kind of preparation method of bacon |
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
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| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
| CN106666442A (en) * | 2017-03-23 | 2017-05-17 | 湘潭大学 | Method for preparing orange-scented preserved meat by using orange slag |
| 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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