Meat curing is the process of processing with salt or salt-based, with the addition of nitrates, sugar and spices. Since ancient times, curing is a means of preservation of meat products, meat curing is still commonly used. But the purpose of curing has been from the simple preservation of preservation, development for the improvement of flavor and improve product quality, so that curing has become an important part of the process of processing many meat products. Curing ingredients are mainly salt, nitrate or nitrite, phosphate, ascorbic acid, sugar and spices. Among them, salt plays the role of dehydration, osmosis and inhibition of bacterial growth and reproduction. Nitrates or nitrites have the role of color and inhibit the role of Clostridium botulinum, they generate nitric oxide through reduction, and then combined with myoglobin to form nitric oxide myoglobin, after heating for cherry red. However, nitrite can combine with secondary amine to generate ammonium nitrite, which is carcinogenic, so it is necessary to strictly limit its dosage, and China's national standard stipulates that the residual amount of sodium nitrite in meat products shall not exceed 0.03 g/kg. Ascorbate can promote the reduction of nitrite to nitric oxide, prevent oxidation, help the color of meat, can prevent the formation of nitrosamines. Phosphate can improve the water retention and adhesion of meat, reduce the loss of nutrients, but also maintains the tenderness of meat, increasing the yield.
Curing methods can be categorized into dry curing, wet curing and brine-infused methods.
Dry curing method: It is a method of curing by mixing salt and nitrate, rubbing it on the surface of the meat, and then stacking it in a container, relying on the exudate juice to form a salt solution. This is a slow curing method, but cured products have a unique flavor and texture. China's famous ham and salted meat are cured using this method. Due to the long curing time, it is easy to cause internal deterioration of the meat. In addition curing is not uniform, water loss is serious.
Wet curing method: is prepared into brine, the meat immersed in brine curing. Wet pickling salt concentration is very high, not less than 25%, nitrate not less than 1%. In order to reduce the loss of nutrients, generally use the old brine curing, but must prevent the brine deterioration. Wet pickled products of color and flavor less than dry pickled products, and contains more water is not suitable for preservation.
Salt water injection method: is to use a syringe to inject salt water into the meat. This method of curing evenly, short time. However, the quality of the finished product is not as good as dry cured products, the flavor is slightly worse, and the degree of muscle contraction when cooking is also greater.
Bacon is meat cured and then baked (or sun exposure) process into the processed products. Bacon has a strong antiseptic ability, can extend the preservation time, and add a unique flavor, which is the main difference with salted meat. In the past, bacon was processed in the lunar month of December, so it was called preserved meat.
Raw material recipe rib meat 100 kilograms of sugar 4 kilograms of sodium nitrate 0.1 kilograms of soy sauce 4 kilograms of salt 2 kilograms of sorghum wine 2 kilograms
Methods
1. Raw material selection and repair of meat: choose fresh pork rib meat, boneless, cut into about 2 cm wide, about 40 cm long strip of meat, pricked on the top end of a small hole to facilitate the marinade after the suspension through the rope. Wash the surface with warm water to remove any floating oil and drain.
2. Marinade: Immerse the rib meat in a mixture of ingredients, marinate for 6 to 8 hours, remove and hang on bamboo poles with string.
3. Baking: the marinated meat is hung into the drying room, heated by charcoal fire, the temperature is controlled at 50 to 55 ℃. Drying room wooden frame is divided into the upper, middle and lower three layers, such as drying room are the same day cured meat, every few hours need to be up and down the left and right to change the position, in order to prevent the drying of bad. Meat strips after about 2 days of baking is bacon finished products. If you do not use charcoal baking, daytime exposure to sunlight, the night moved indoors, continuous exposure until the surface of the oil.
Bologna
Information: fresh pork, iodized salt, pepper, chili powder, etc. (simple ingredients, specific ratio, never preservatives)
Storage: stored in a dry and cool place at a room temperature of less than 20 degrees Celsius, can be placed in a ventilated place, the refrigerator is better.
A, production method
The main raw material of sausage: pork (fat and lean ratio of: 3 to 7) for the farmers to feed their own lean pork buttocks (earth pork, never feed, hormone-based food pig pig).
Accessories are chili pepper, pepper, high-quality white wine, sugar, refined salt, sausage and so on.
Pork slices, according to a certain proportion of auxiliary ingredients such as stirring, code flavor marinade for 2-3 hours, cleaned sausage casing spare, into the cured meat, loaded with meat to be loaded with full and compact, loaded every 20 centimeters or so and then bolted with a cord, and finally with a bamboo skewer in the outside of the sausage at equal distances from the piercing, to drain the intestines of the air. Let the sausages dry in a ventilated place for 2-3 days to remove excess water.
Prepared sawdust noodles, 忮 cypress lit, with sawdust noodles pressed out, and finally hang the sausage in a pre-made a bracket in the sealing ring in the territory of the smoke. Time is about a day.
La sausage production method
Materials: 3500 grams of lean meat, 1500 grams of fat, 100 grams of salt, 250 grams of sugar, 250 grams of soy sauce, 150 grams of Shanxi Fen Wine, 2 grams of nitro, 750 grams of water.
Method of production:
Curing: the production of this sausage, we have to score two steps, the first is the fat meat into the boiling water in the immersion, mixed with a small amount of Shanxi Fen Wine, buried in the sugar (this method is known as the "ice meat", the reason is that the fat meat cured through the boiled transparent, such as ice cubes and the name, and so the system), can make the fat meat is not fat, not fat, not fat. The second step is to cut the lean meat (preferably skinless pork elbow meat) into soybean-sized grains of meat, seasoned salt, sugar, soy sauce, Shanxi Fen wine and nitrate mix well, marinate for about at least 8 hours.
Wind wax: to be the above two kinds of meat grains were cured through (such as bacon to make crisp, can be the first lean meat tart some), into the same steel basin, add water, borrow the help of the funnel will be pressed into the meat water softened intestinal coating, to the degree of ninety percent of the full degree of intestinal coating, and then the ends of the bowel knot, with a needle rake in the meat intestines in a dense insertion in order to facilitate the evacuation of the gas, and then every 30 centimeters into a segment of twine tied to a section of the middle part of the tie! Watercress, hanging through the bamboo poles, first slightly roasted with charcoal, and then into the ventilation place to dry for about 7 days, to the extent that the meat sausage body hard.
The production of preserved fish is very simple, such as the general production of preserved fish during the New Year's Day in the farmhouse is no different. The choice of fish is the bigger the better, carp, grass carp, bighead carp, bighead carp, mackerel, bleak fish are good materials for the production of wax fish. Small-sized fish such as crucian carp are not suitable for making waxfish. Anglers have the experience of catching big fish but not necessarily eating them, and it is indeed delicious to make waxy fish from the big fish you catch.
The method of making waxy fish is to organize the fish, go to the head, from the back of the fish split into two pieces, and then according to the size of the fish cut into marinade containers to put down the meat section, loaded into the container, sprinkled with salt, green onion, MSG, chicken essence, ginger (according to different tastes can be added or subtracted from the condiments) and then drizzled with a little bit of sesame oil, a little bit of mixing can be placed in the marinade.
Farmers make salmon in the winter, due to low temperatures in the winter curing process will not rot, so the summer farmers generally do not make salmon. We can make full use of the refrigerator in the summer for curing, the fish pieces mixed with spices covered with plastic wrap, placed in the refrigerator freezer, three to four days can be taken out to dry, be sure to choose a good weather to dry, reduce the drying time. Sunny and windy days are best. Winter drying generally take a month, but summer moisture evaporation fast, good weather generally two or three days. In principle, do not dry too much, with a hand holding the fish not drooping on the line, into the refrigerator freezer storage can be.
Eating method: the curing and drying good waxfish block with water, put into the steamer in the steamer for a quarter to twenty minutes, after cooling the fish fixed, you can eat directly. Can also be re-processed: the cooked fish block chopped into half a smoked big square, the pot of oil hot, the waxed fish block into the pan pan frying for a while, dripping a little sesame oil (add a little vinegar is also good) out of the pot on the plate, it became a shiny waxed fish dishes.