2. Freezing: Freezing after peeling, so that the internal temperature is 3.3-2.8℃. Before curing, let them be shaped in a molding machine.
3. Pickling mixed powder: fully mixing salt, sugar, sodium nitrite, sodium nitrate and food-grade sodium phosphate to obtain mixed powder.
4. Pickling: Punch the pork with a puncture machine. When the pork belly reaches the pickling place along the conveyor belt, evenly sprinkle the marinated mixed powder on the first piece of meat. The amount of curing material is: pork belly 4.5-5.4 kg, curing mixture 198 g, pork belly 5.4-6.3 kg, mixture 227 g, pork belly 6.3-7.2 kg, mixture 255 g and pork belly 7.2-8. 1 kg. You don't have to rub the marinated mixture into the pork belly, just spread the seasoning evenly on the surface of each piece of meat. Pickling is carried out on a pad or shelf at least 20 cm above the ground. Sprinkle the curing mixture on the pad or the shelf on the shelf, and then stack the pork in a cross shape for 8 to 10 layers to prevent deterioration during curing. When stacking, always put the perforated face up, and press it as tightly as possible to prevent bubbles. During curing, cover the meat pile with a canvas covered with a layer of wax paper and isolate it from the air as much as possible. Then marinate in the cellar at 3.3-4.4℃ for 4-5 days.
5. 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.
6. 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. Before smoking, first heat the smoking roommate to 57.2℃ and fully open the air door to dry the surface of bacon, then adjust the air door to 1/4 and start smoking. The room temperature was kept at 57.2℃ until the internal temperature of the meat reached 52.8-53.3℃, then the temperature of the smoked roommate was reduced to 48.8℃, and smoking was continued until the ideal bacon color was obtained.
7. 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 the internal temperature of bacon reaches 3.3-2.8℃, then shape, slice and package. It is very important that the molding and slicing operations are carried out in a room with good sanitary conditions and a thermometer of 3.3 to 4.4℃.
8. Color protection: In order to obtain a more stable color, when the bacon slices pass through the slicer on the conveyor belt, sprinkle 5% sodium erythorbate or vitamin C dissolved in water and 30 salt solution on them. However, when spraying the above solution, the temperature of the product should not be increased.
Tips for making bacon (acupuncture curing method): 1. Nitrite solution is industrial salt (commonly known as "saltwater") saltwater that is forbidden to eat, that is, the solution of potassium nitrate or sodium nitrate can make bacon turn red but it is harmful to human body, so it cannot 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 in dye, medicine, printing and dyeing, bleaching and so on. Because of its coloring, antibacterial and antiseptic effects, it is often used as a coloring additive for cooked meat products. Sodium phosphate 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 hard water.