Bacon is transliterated from the English word "bacon", which originally meant smoked ribs (square meat) or smoked bacon. Bacon is one of the three main varieties of western-style meat products (ham, sausage and bacon), and its flavor is not only salty, but also smoky. The skin of bacon is oily and golden yellow, and the cortex is hard. When you tap with your fingers, there will be a slight "hush" sound; Lean meat is dark brown, dry and hard, and the meat color is bright after cutting.

There are three kinds of bacon: big bacon (also called Danish bacon), row bacon and milk bacon, and the production process is similar.

(1) technological process: material selection → preliminary shaping → pickling → soaking → cleaning → deboning, scraping, shaping → smoking.

(2) Quality control

1. Select white-haired pigs with moderate fat and thin, and hang them for pre-cooling.

(1) Material selection position: ① Take the middle section of the whole pig carcass (white pork) with its own skin, that is, the front end is cut off from the third rib, and the back end is cut off from the sacrococcygeal vertebra, and then the breast is cut off; ② There are two kinds of bacon: bacon with skin and bacon with milk. The front end is cut from the fifth rib of white meat, and the back end is cut from the last two recommended vertebrae, and the breast is removed. Then cut it into two parts along the distance from 13 to 14, with the bacon blank above and the milk bacon blank below.

(2) Fat thickness standard: the thickest part of big bacon is 3.5 ~ 4.0 cm, the thickest part of roasted bacon is 2.5 ~ 3.0 cm, and the thickest part of milk bacon is 2.5 cm.

2. Carry out preliminary shaping and trimming on the blank to make the four sides basically straight and even, and trim the psoas and diaphragm.

3. Maintain the curing room temperature at 0 ~ 2℃.

(1) Dry salted salt (1%NaNO3) is sprinkled on the surface of the meat blank and rubbed by hand to make it even and thoughtful. Each meat blank is doubled with about 100g big bacon, and then spread in a shallow water-tight dish and marinated for 24 hours.

(2) adopting a salt solution with the density of1.1.135 (Pomei 16 ~ 17) (where every100 〈) The soaking time is related to the thickness and temperature of the meat, generally about 2 weeks. During wet flooding, the cylinder should be turned over 3 ~ 4 times. Its purpose is to change the compressed part of the meat, so that the meat tissue is loose, thus accelerating the penetration, diffusion and color development of salt and nitrate, and making the saltiness of the pickling solution uniform.

4. Soak and clean: soak the marinated meat blank in clean water at about 25℃ for 3-4 hours, with the purpose of: ① increasing the temperature of the meat blank, softening the meat, dissolving oil stains on the surface, and facilitating cleaning and scraping; (2) There is no "salt flower" on the surface after smoking, which improves the aesthetics of the product; ③ Softening is convenient for bone removal and plastic surgery.

5. Boning, shaving and shaping bacon are very demanding. It is only allowed to cut the periosteum on the bone surface with the tip of a knife, and then gently board it out by hand. The tip of the knife must not pierce the muscle, otherwise the raw water will invade and will not be preserved. Shaving means scraping off residual hair and greasy skin. Because the curing and stacking pressure changes the shape of the meat blank, it needs to be reshaped to make the four sides straight. At this time, the rope can be hung, drained and smoked after 6 ~ 8 hours.

6. Smoked room temperature is generally maintained at about 60 ~ 70℃ for 8 hours. The yield is about 83%.

If stored, it should be packed in Bai Lazhi or thin nylon bags. Without packaging, hanging or spreading, it can be stored for 1 ~ 2 months in general and 1 week in summer.

reference data

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