Guangdong bacon marinating technology
The first quarter The purpose of pickling: to improve the preservation of meat products, improve flavor and color, improve water retention, and thus improve the quality of meat products two. Pickling method: 1. Dry-cured essence ham, Nanjing salted duck, duck, etc. 2. Wet pickling 3. Injection method 4. Mixed pickling method three. Factors affecting the pickling process 1. The purity of salt leads to insufficient salinity. 2. The amount of salt or salt water 3. Temperature control 4. air four. Marinated ripeness With the thickest muscles cut, if the whole section is rose, the finger pressure is even and non-sticky, which means that the pickling meets the requirements. If the center part is still dark red, it means that it is not thoroughly preserved. Section 2 Processing of Curing Products Guangdong bacon Selection of materials: The campaign was fat and thin, with clear and distinctly sliced ​​meat, cut into 38-42 cm thick, 1.3-1.8 cm thick, and weighed about 150 G. Ingredients: Each 50KG no fancy meat, salt 1. 5KG, white sugar 2KG, 50 degree white wine 1250G, raw soy sauce 1. 5KG, Zhuyou (a kind of Guangdong sauce) 750G, sodium nitrate 25G. Pickling: First, dilute the sodium nitrate solution with white salt and white sugar liquor, mix it in the meat, stir it for 3-4 hours. Remove the meat from the meat, dry it, and apply it evenly on the meat. Drying and baking: Put the marinated meat on a rope and mount it on a bamboo basket. Place it in a sunny place for 3 hours to dry the body and bake it in the drying room. Drying room temperature is controlled between 40-50 degrees, baking 3-3 days, the yield is about 75%. Quality bacon, knife neat, no salt on the surface, clean meat, fat golden, lean red, hard brown red, moderate salty. Best hot selling men bath robe, waterproof dry robe, dry Change Robe, surf change robe, windproof cahnge robe, swim bath robe supplier.
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