Cantonese style bacon processing technology

1 Ingredients: Ingredients: pork 100 kg. Accessories; 3 kg of fine salt, 4 kg of sugar, 3 kg of red soy sauce, 2 kg of white wine, 200 g of anise, 200 g of cinnamon, 200 g of pepper, and 25 g of sodium nitrate.

2 processing methods:

Finishing and Finishing: Select fresh rib pork with qualified inspection, thin skin and tender meat, remove the ribs, milk powder and minced meat, then cut into meat strips of 33 to 38 cm in width and 1.5 to 2 cm in width, at the top of the meat strips. Puncture a small hole in order to prepare a hanging rope.

Pickling: The cut meat will be soaked in warm water of 40-45°C, dilute the oil and dirt, and drain the water into a large container. The salt, sugar, soy sauce, white wine and other accessories are mixed in proportion, mixed evenly with the meat strips, and marinated in large cylinders. Turn it up and down every 2 hours to make it even. After about 8 to 10 hours, it can be marinated.

Baking: After removing the marinated meat, knot the rope at the perforation, then hang it on the bamboo basket, keep it at a distance of 3-4 centimeters, and bake it in the baking room. The temperature of the drying room is maintained at 45-50°C, and the temperature is first controlled and gradually decreased. When baking, every few hours, change the position from top to bottom inside and outside, and make it baked evenly. After baking for about three days, it becomes a bacon product, and the yield is about 72% to 75%. If you don't use baking oven, you can expose it to sunlight and keep it until the surface is oily.

Preservation: After the dried bacon is cooled, it is removed from the bamboo poles, and the bacon is strung together with twine to form a small bar, each weighing about 2.5 kilograms. It is then hung on a wooden stand and stored in a dry and ventilated place.

3 product features: knife edge neatly, without minced meat. The appearance is shiny, golden fat, deep red lean meat, rich flavor.

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