Selection of materials: fresh pork belly with the same weight after thorough processing is used. The weight of the meat pieces is 4.5 to 5.4 kilograms and 5.4 to.
6.3 kg, 6.3 to 7.2 kg, 7.2 to 8. 1 kg.
Freezing: peeling and freezing, so that the internal temperature is 3.3-2.8℃. Before curing, let them be shaped in a molding machine.
Pickling mixed powder: salt, sugar, sodium nitrite, sodium nitrate and food-grade sodium phosphate are fully mixed to form mixed powder.
Pickling: Punch the pork with a puncture machine. When the pork belly reaches the pickling place along the conveyor belt, sprinkle the marinated mixed powder evenly.
On top of the first piece of meat. The amount of curing material is: the weight of pork belly is 4.5 to 5.4 kilograms, and the amount of curing mixture is 198 grams.
5.4-6.3kg pork belly, 227g mixture, 6.3-7.2kg pork belly and 255 mixture.
G, the weight of pork belly is 7.2 to 8. 1 kg, and the amount of mixture is 283g. It is not necessary to rub the marinated mixture into the pork belly.
Yes, just spread the seasoning evenly on the surface of each piece of meat. Pickling is done on a pad or shelf at least 20 cm above the ground.
Proceed. Sprinkle the curing mixture on the backing plate or the shelf on the shelf, and then stack the pork in a cross shape for 8 to 10 layers.
Prevent deterioration during pickling. When stacking, always put the perforated face up, and press it as tightly as possible to prevent
Stop bubbles. During curing, cover the meat pile with a canvas covered with a layer of waxed paper and isolate it from the air as much as possible.
Leave. Then marinate in the cellar at 3.3-4.4℃ for 4-5 days.
Post-curing treatment: Do not soak the pork belly in water, but wash it with hot water shower and brush it with a soft fiber brush.
Smoking: hang the cleaned pork belly on the bacon hook and then hang it on the tobacco rack at a certain interval to prevent them from colliding with each other. exist
Before smoking, heat the smoking roommate to 57.2℃ and fully open the air door to dry the surface of the bacon, and then adjust the air door.
Go to 1/4 and start smoking. Keep the room temperature at 57.2℃ until the internal temperature of the meat reaches 52.8-53.3℃, and then smoke the roommate.
The temperature is reduced to 48.8℃, and smoking is continued until the ideal bacon color is obtained.
Post-treatment of smoking: transfer the smoking rack to the freezing room with the temperature of 5.6-4.4℃ and keep it at this temperature until smoking.
The internal temperature of the meat reaches 3.3-2.8℃, and then it is shaped, sliced and packaged. The molding and slicing operations are in good sanitary conditions.
Ok, it is very important to do it in a room with a thermometer of 3.3 to 4.4℃.
Color protection: In order to obtain a more stable color, when the bacon slices pass through the slicer on the conveyor belt, sprinkle 5% gibberellin on them.
Sodium or vitamin C dissolved in water and 30 salt solution. However, when spraying the above solution, the temperature of the product should not be increased.
Key points of expanding bacon (acupuncture curing method);
1. Nitrite solution is industrial salt (commonly known as "nitrate water") nitrate water that is forbidden to eat, that is, potassium nitrate or sodium nitrate solution can be used.
The cured meat turns red, but it is harmful to human body, so it can't be eaten in large quantities.
2. Sodium nitrate is a kind of nitrite, which is a colorless or light yellow crystal with salty taste and similar appearance to salt. It is mainly used for dyes,
Medicine, printing and dyeing, bleaching, etc. Because of its coloring, antibacterial and antiseptic effects, it is often used as a coloring additive for cooked meat products. phosphorus (P)
Sodium is a white crystal or crystalline powder. Soluble in water (about 13%). It has complexing ability to alkali metal and heavy metal salt, and can soften and harden.
Water.