Second, "Bacon" is a transliteration of English bacon, which means "smoked bacon". Bacon is made of ribs after shaping, curing and smoking, so it is also called smoked ribs. Bacon is a semi-finished product that has not been cooked. The skin oil is golden, the cortex is hard and the lean meat is dark brown. After cutting, the meat is bright.
1, according to the raw materials used, there are three kinds of bacon: big bacon, steak bacon and milk bacon (fat bacon). Although the materials used are different, the processing methods of all kinds of bacon are basically the same. The raw material of big bacon is taken from the middle part of pig's white pork, that is, from the front 3 ~ 4 chest ribs to the recommended middle part of spine. Mastectomy, retaining large rows, removing skin and bones. Bacon steak is made from pork chops, which are peeled and boned.
The raw material of milk bacon is taken from the square meat of pigs, that is, a large row of ribs is removed, with and without skin, and bones are removed.
Technological process: material selection → deboning → shaping → pickling → soaking → shaping → smoking → finished product.
2, recombinant bacon process:
Raw meat receiving, trimming → injection → rolling → curing → press molding → pre-boiling molding → cooling, demoulding and molding.
→ smoking → cooling → freezing → slicing and packaging → boxing and warehousing.
Wherein, the pre-cooking molding is carried out in a smoking furnace. First, dry the water at 55℃120min, and then adjust the temperature to 78℃ for 90min for cooking.
Thirdly, the temperature of the bacon provided by supermarkets during processing is above 100℃, and it is only half-cooked or seven-cooked, so it is not healthy to eat it directly.