Question 2: The method of preserved meat storage 1. Steps of bacon family practice:
1. Wash the pork belly, drain the water, and poke the meat evenly into the small hole with sharpened bamboo chopsticks for later use.
2. Add salt (ten pounds of meat and one pound of salt) and pepper (add some pepper to the spicy one) to stir fry. Be sure to stir fry the fragrance and let it cool thoroughly.
3. Add some soy sauce, cooking wine, spiced powder and pepper to the fried salt and pepper, and carefully wipe it on the meat (pay attention to the cracks in the meat) until the salt begins to melt, the color of the meat turns from fresh to dark, and there is liquid oozing on the surface.
4. Put the meat and the remaining salt into a big mouth container (preferably pottery, but also in a small jar), press it with stones, and put it in a cool and backlit place, usually about one week to ten days.
Take out the meat and find a place to hang it to dry. When you want to eat, just cut a piece, wash it and cook it.
Second, other pickling methods:
After the fresh meat is boned, it can be cut into 2~2.5 Jin pieces for pickling. There are three methods: dry curing, wet curing and mixed curing.
(1) dry curing
That is, rub the meat with salt, and use 10 kg of salt per 1 kg of meat. After kneading, put it into a jar in layers, sprinkle some salt on each layer, compact it, and press it with stones or boards. It will be cured in about 20 days. The advantages of this pickling method are simple operation, easy preservation and less nutrient loss, while the disadvantages are uneven pickling, lack of color and hard meat.
(2) Wet pickling method
Soak the meat in a salt solution. The salt solution consists of 20-25% salt and 0.2-0.5% nitrate. The method of salting is to put the cut meat pieces into a jar in layers, and then pour salt solution to marinate the meat pieces, which can be marinated in about 20 days. The advantage of this method is that it is suitable to marinate meat with salt solution, and it can be marinated in about 20 days. Moreover, the salt solution can be reused, and the aged salt solution can also improve the color, aroma, taste and quality of bacon. Bacon is soft and shiny, but its disadvantage is that protein loses a lot and its water content is high, so it is not easy to preserve.
(3) Mixed salting-out method
That is to say, the meat is marinated and dry-marinated, put into a pulverizer and piled up for 3 days, and then marinated with orthodontic solution, and it can be marinated in about half a month. This method combines the advantages of dry pickling and wet pickling.
Third, the storage method of bacon
Cured meat can be stored in clean wooden barrels or vats with good ventilation and indoor temperature of 65438 0 ~ 5℃ for about 8 months. During storage, it should be inspected frequently to prevent corruption and deterioration. When the amount is small, it can also be hung in a ventilated and dry place for long-term preservation.
Question 3: How to preserve bacon in the sun? Soak the bacon in seasoned cooked oil for a while, then seal it with a jar, and put a proper amount of cooked oil in the jar.
Question 4: How to keep barbecue bacon in the refrigerator, but the temperature should not be too low and frozen meat will affect the taste. It only takes a little time for guests to order. You can count it several times and adjust it slowly.
Question 5: The reason why bacon can be preserved for a long time is the answer B.
Analysis: This question examines the principles and general methods of food preservation. This knowledge can be memorized by combining life practice with food preservation methods.
A: Food spoilage is caused by the growth and proliferation of microorganisms. According to the causes of food spoilage, food preservation should try to kill or inhibit the growth and mass reproduction of microorganisms. Traditional food preservation methods include salting, sugaring, drying and soaking in wine. Modern storage methods mainly include canning, dehydration, freezing, vacuum packaging and adding preservatives. Bacon can be preserved for a long time because bacteria reproduce slowly under high salinity.
So choose: B.
Comments: Distinguish the growth reasons and storage methods of microorganisms in specific cases in life.
Question 6: How to preserve your pickled meat? The optimum storage temperature of pickled food is 3 ~ 8℃ (no more than 65438 00℃). If it is stored in the freezing room of refrigerator (-6 ~- 12℃), the water in pickled food will easily freeze and condense into small ice crystals, thus promoting the oxidation of fat in food, greatly accelerating the oxidation reaction of fatty substances, and causing the quality of pickled food to decline. Generally put in a cool and ventilated place to avoid direct sunlight or high temperature baking, which can achieve the purpose of preventing fat oxidation; If it needs to be put into the refrigerator, it should be wrapped and sealed with plastic bags and put into the freezer.
Low temperature storage method
Low temperature storage in cold storage or refrigerator is a practical method for meat and meat products storage. At low temperature, especially when the temperature drops below-10℃, the water in the meat turns into ice, resulting in an environment where bacteria cannot grow and develop. However, when the meat was thawed and recovered, the bacteria began to grow and reproduce again due to the increase of temperature and the exudation of gravy. Therefore, when meat is stored at low temperature, it must be kept at a certain low temperature until it is eaten or processed, otherwise the quality of meat cannot be guaranteed. The cold storage of meat can be divided into chilled meat and frozen meat.
Chilled meat: meat mainly used for short-term storage, usually reducing the central temperature of meat to about 0℃ ~ 1℃. The specific requirements are that before the meat is put into the cold storage, the temperature in the warehouse (box) should be reduced to about MINUS 4℃, and the meat can be kept between-1℃ ~ 0℃ after being put into the cold storage, and can be stored for 5 ~ 7 days. After cooling, a dry film is formed on the surface of the meat, which prevents the growth of bacteria, slows down the evaporation of water and prolongs the storage time.
Frozen meat: the meat is quickly and deeply frozen, so that most of the water in the meat is frozen into ice. This kind of meat is called frozen meat Frozen meat is more storable than frozen meat. Generally, the temperature of frozen meat is below -23℃ and kept at about-65438 08℃. In order to improve the quality of frozen meat and restore the original taste and nutritional value after thawing, quick-freezing method can also be adopted, that is, the meat is put into a quick-freezing room at -40℃, so that the meat temperature is quickly reduced to below-18℃, and then moved into the cold room. The lower the refrigeration temperature, the longer the storage time. It can be stored for 4 months at-65438 08℃. At -30℃, it can be stored for about 10 month.
Drying method
Drying method, also known as dehydration method, is to reduce the moisture in meat, hinder the growth and development of microorganisms and achieve the purpose of storage. The growth and reproduction of various microorganisms generally require 40% ~ 50% water. Without proper moisture content, microorganisms can't grow and reproduce. In general, the water content of pork, beef and chicken is above 77%, and the water content of mutton is above 78%. Only by reducing the water content below 20% or reducing the water activity can the shelf life be prolonged.
Natural air drying method: cut the meat into pieces as required, hang it in a ventilated place, and air dry naturally to reduce the moisture content. For example, air-dried meat, sausages, chicken and other products have to go through the air-drying process.
Dehydration and drying method: When processing dried meat, floss and other products, baking is often used to remove the moisture in the meat, so that the moisture content can be reduced to below 20% and can be preserved for a long time.
Solute addition method: salt, sugar and other solutes are added to meat. For example, when processing ham, bacon and other products, it is necessary to marinate the meat with salt and sugar, which can reduce the water activity in the meat and thus inhibit the growth of microorganisms.
Pickling method
This pickling method has a long history. Many years ago, people preserved meat at room temperature by pickling. The storage function of curing method is mainly to improve the osmotic pressure of meat, remove some water, reduce the oxygen content in meat, and create environmental conditions that are not conducive to the growth and reproduction of bacteria. Salt is a common curing agent in meat. It is not only an important condiment, but also has antiseptic effect. Salt can dehydrate microorganisms; Physiological toxicity to microorganisms; Affect the activity of protein decomposing enzyme; Reduce the water activity of the living environment of microorganisms and inhibit the growth of microorganisms. Salt can inhibit the growth and reproduction of microorganisms, but it can't kill microorganisms, and some bacteria have strong salt tolerance, so it can't achieve the purpose of long-term preservation simply by salting. Therefore, anti-corrosion must be combined with other methods. In daily life, curing meat with salt is mostly carried out at low temperature, and curing method and drying method are often combined to make bacon products with various flavors.
Smoke method
Smoking is usually carried out together with heating. When the temperature is 0℃, low concentration smoke has little effect on bacteria; When the temperature reaches above 65438 03℃, the higher concentration of smoke can significantly reduce the number of microorganisms; When the temperature is 60℃, whether it is bright or dark, smoking can reduce the number of microorganisms to 1/10000. & gt
Question 7: Can bacon be put in the refrigerator? It's ok, but it tastes bad.