1 reference formula
Raw meat 100kg, salt 8kg and sodium nitrate 50g.
2 process flow
Selecting materials → deboning → shaping → pickling → soaking → shaping → smoking → finished product.
Three key points of operation
1
Select materials
Bacon requires high raw materials, and all kinds of bacon choices need lean white-haired pigs. This kind of pig has two characteristics: first, it has plump muscles, lean meat and less fat, and thin back and abdomen fat; Secondly, even if some hair roots remain in the skin, because the hair roots are white, there will be no black spots on the translucent skin after smoking, which will not affect the beauty of the product. Due to the limitation of conditions, when black-haired pigs are used as raw materials, fine-skinned white pigs must also be selected, otherwise the product quality will be affected.
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.
2
bone
All kinds of bacon must be boned. Bone removal is a highly technical process. The basic requirement of bone removal operation is to keep the skin intact, and the whole raw material basically keeps its original shape, so that there is no meat on the bone and no broken bones in the meat. The specific operation method is to hold the meat cutter in the right hand and the meat block in the left hand, so that the front end of the knife tip is aligned with the center of the bone according to the position of the bone, then slowly move the knife tip to cut a layer of film on the surface of the hard rib, stop the knife at the collision between the hard bone and cartilage, then cut the periosteum left and right with the knife tip, so that the end point of the rib is separated from the body and slightly tilted upward, and finally the rib will naturally be separated from the body by pulling it obliquely upward. Cut the vertebrae with a knife near the bone surface.
three
Do plastic surgery
Trim the boneless meat with a knife to make its surface and surroundings clean and smooth. Plastic molding determines the specifications and shapes of products. Bacon is rectangular. Pay attention to whether each side is in a straight line. If there are irregular edges, make a straight line with a knife to ensure that the surroundings are neat and smooth. Trim broken bones, oil stains, fascia and blood clots, scrape off the residual hair on the skin, and cut off the excessively high and thick meat layer. Pay attention to cut off the waist muscles on the big bacon and roasted bacon with a knife, so that the bacon will have no waist muscles. Diaphragm and breast meat should be removed from milk bacon. The weight of each rectangular raw meat after molding is: big bacon 8 ~ 1 1 kg, roasted bacon 2.5 ~ 2.5~5kg, and milk bacon 2.5~5kg.
four
pickled vegetables
Pickling is an important process in bacon processing, which determines the taste and quality of the finished product. Bacon curing is generally divided into dry curing and wet curing.
① Pickling equipment and temperature. Pickling equipment is mainly pickling tank, and cement tank and stainless steel tank are used abroad. The curing process needs to be carried out in the cold storage at 0 ~ 4℃ to prevent the meat from deteriorating due to the growth and reproduction of microorganisms.
② Preparation of marinade. Preparation of dry-cured marinade: Weigh salt and sodium nitrate respectively according to the formula standard, and then mix half of them. Because the amount of sodium nitrate is very small, in order to stir it evenly, it is necessary to dissolve sodium nitrate in a small amount of water to make nitrate water, and then add salt and stir it evenly to get the marinade. Preparation of "Brine": Pour half of the salt and sodium nitrate into a jar, add a proper amount of clear water, and stir with a stirring rod until the brine concentration is 15 Bé.
③ Pickling method.
Dry curing: dry curing is the first stage of curing. Apply the prepared dry curing material to the surface of the meat blank and rub it gently. It must be rubbed evenly and must not be missed. When the salt particles combine with the moisture in the meat and start to melt, shake them off from the blank piece by piece and put them in a jar for cold storage and pickling for 20-24 hours.
Wet curing: wet curing is the second stage of curing, and then the green body after dry curing is wet cured. The method is to pour a little bittern into the tank first, and then stack the blanks into the tank one by one, with 2-3 layers in each layer, and add a little bittern until it is full. The last layer of leather faces up. Press stones or other heavy objects on the meat and add bittern until the top layer of the meat blank is submerged. The ratio of the total amount of bittern added to the blank weight is 1∶3. Because the dry-cured blank contains salt, the brine concentration will increase after entering the tank. If the concentration exceeds 16 Bé, it needs to be diluted with clear water. In the process of wet cultivation, the cylinder is turned every 2 ~ 3 days, and the wet cultivation period is generally 6 ~ 7 days.
④ Mastery of curing maturity. It is not accurate to measure whether the blank is cured by curing maturity. There are many factors that affect the ripening period, such as the type of color developing agent, operation method, cold storage temperature and management quality. Therefore, whether the green body is cured or not depends on the color change of the meat. The method of color identification can be to cut the blank lean meat and observe the color of the meat. If it is a bright rose, it is not sticky to the touch, indicating that it is cured and mature. If the inside of lean meat is still dark red, or only partially bright red, and the hand feels sticky, it means that it is not cured well.
five
suck up
After all kinds of bacon are taken out of the jar, they should be soaked and cleaned with clear water to remove dirt, and at the same time, the salinity can be reduced to avoid white salt flower on the surface after smoking and drying, which will affect the appearance of the finished product. The soaking time is generally 30 minutes. If the prepreg is too heavy, the soaking time can be appropriately extended. Soaking water depends on the climate. There are cold water in summer and warm water in winter. After soaking, determine the salinity of the blank. You can cut a small piece of lean meat and taste it with your tongue, or you can cook it before you taste it.
six
remolding
Although the blank has been reshaped, the shape has changed slightly after the above-mentioned processes and needs to be reshaped. Trim the uneven edges of the meat and scrape off the hair and oil left on the skin. Then, three small holes (two small holes in a row of bacon) are pierced at one end of the blank close to the sternum, and then a string is put on and hung on a wooden stick or bamboo pole in series, with 4-5 pieces of meat blanks per pole, and a certain distance is kept between the meat blanks, and the water is drained and smoked in the drying room.
seven
smoke
Smoking must be carried out in a closed smoking room. The fumigation room is made of bricks, with doors and no windows, and the floor is paved with bricks or cement. There are 2 ~ 3 small holes at the top of the fumigation room to facilitate the discharge of residual smoke. There must also be 1 ~ 2 holes at the foot of the wall and the bottom of the back door to prevent indoor fireworks from going out.
Smoking method: according to the size of the smoking room, first pile up a number of piles with firewood, burn them with fire, and then cover them with sawdust to smoke slowly; You can also burn it directly with sawdust in piles. The former can increase the temperature of the smoking room and is widely used. After burning firewood or sawdust in piles, move the drained blank into the fumigation room, which can make the product less dusty. The temperature of the smoking room is generally kept between 60℃ and 70℃. In the process of smoking, it is necessary to move the upper and lower positions of blanks in the smoking room in time in order to smoke evenly. General smoking needs 10h. When the skin of the blank is golden yellow, it means that the finished product is finished after smoking.
4 finished product specifications
Big bacon: the finished product is golden yellow, and the cut lean meat is bright in color, each piece weighs 7 ~ 10 kg.
Milk bacon: the finished product is golden yellow, with no hard bones, neat knife work and no burning pain. Each tare weighs 2 ~ 4.5 kg; After peeling, the weight of each tablet is not less than 1.5 kg, and the yield is about 82%.
Bacon: the finished product is golden yellow, with skin and no hard bones, and the knife is neat and not bitter. Each tablet weighs 2 ~ 4 kg, and the yield is about 82%.