How to eat the bacon? How to make the bacon? Sichuan bacon is very famous. The bacon can be divided into dry curing, wet curing, mixed curing and so on. If you want to store it for a long time, you have to do it properly.
Marinating method: after the fresh meat is boned, cut into 2-2.5kg pieces of meat, then it can be marinated. There are three methods: dry curing, wet curing and mixed curing.
(1) dry curing
It is to wipe the meat with salt. One jin of salt is used for every 10 jin of meat. After wiping, the meat is put into the tank layer by layer. After each layer is sprinkled with some salt and compacted, the stone or board is pressed on the top, and it can be salted in about 20 days. The advantages of this salting method are simple operation, easy preservation, less nutrition loss, and the disadvantages are uneven salt distribution, lack of color, and hard meat quality.
(2) Wet salting
It is to put the meat into the salt solution and marinate it. The ingredients of the salt solution are 20-25% salt and 0.2-0.5% nitrate. The method of nitrate is to put the cut meat into the tank layer by layer, and then pour in the salt solution. It's better to marinate the meat without the meat. It can be marinated in about 20 days. The advantage of this method is that the salt solution is suitable for marinating without meat pieces. It can be marinated in about 20 days. The advantage of this method is that the salt solution can be used repeatedly, and the aged salt solution can also improve the color, fragrance, taste and quality of the cured meat. The pickled meat is soft and bright, but the disadvantage is that the protein loss is more, the water content is large, and it is not easy to store.
(3) Mixed pickling
It is to rub the meat, salt it and marinate it, put it in the pile and stack it for 3 days, then add the orthodontic solution to marinate it, and then marinate it for about half a month. This method combines the advantages of dry and wet pickling.
(4) Storage of bacon
The cured meat should be put into the wooden bucket or cylinder which can't be lifted cleanly. It should be kept in a well ventilated room with a temperature of 1-5 ℃ for about 8 months. During the storage, it should be checked frequently to prevent corruption and deterioration. When the quantity is small, it can also be hung in the ventilated and dry place for long-term preservation.
(5) Quality evaluation of bacon
Mainly by sensory evaluation. The fresh salted meat is uniform in appearance and color. The smell is normal, the cut is smooth and the meat extract is acidic. At the same time, the brine is dark red with no foam and floc, and is transparent and acidic. The appearance color of the fresh bacon is uneven, gray or brown, with rotten taste, soft cut, neutral or weak saltiness of the meat extract, and salty and turbid.
The practice of marinating meat
Specific methods:
Step 1: when buying pork, you should choose the pork with skin or elbow. Cut it into two Jin pieces. It's convenient to eat one meal. Do not wash the meat.
Step 2: use a wok, add to 50% heat, put pepper powder, pepper powder, five spice powder, salt into the wok, stir fry with medium heat, put it in a cool place.
Step 3: evenly spread the mash on the meat, apply a thin layer, and then evenly and thinly spread the fried spices on the meat, put them in a large pot, marinate for 2 days.
Step 4: after 2 days, pour the soy sauce into the pot of bacon. It's better to turn all the soy sauce over the meat pieces. After 2 days, turn over the meat pieces below to the top, so that each meat piece can be marinated evenly, and then marinate for another 2 days.
Step 5: it takes six days to marinate the meat. Take it out, spread a few thick old newspapers on the indoor floor first, let the meat drip oil and water at home, then put the meat outside and let the natural wind dry it. After 40 days, you can eat it.
Step 6: wash the meat and cut it into 2 pieces. Put them in the steamer and steam them. It's better not to boil them with water. The smell will be lost after boiling. Steam them for 30 minutes in a common steamer.
Seventh: after the meat is steamed, it will be cut into thin slices when it's slightly cool. It's delicious. The color of the meat is very good. The skin of the meat is dark red, the fat meat is transparent, and the lean meat is dark red, especially the aroma. When it's steamed, it can't help spitting. How to clean the cured meat? Cleaning method of bacon
Cleaning method of Bacon:
To remove the salt from the bacon, we usually use the method of rinsing with water to dissolve it, but its practical purpose of rinsing with water can not reach the purpose of returning salt.
The correct way is to rinse the bacon with salty water. The concentration of salt water should be lower than that of the salted meat. After several rinses, the salt on the salted meat will gradually dissolve. Finally, it can be eaten after being washed with light salt water.
Pickled meat recipe: pork (fat and thin): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not suitable to drink tea in large quantities after eating pork.
People related to Bacon: Anyue Bacon: the elderly should not eat; people with gastric and duodenal ulcer should not eat. It is not suitable for those with dampness, heat and phlegm stagnation; for those with obesity, high blood fat and high blood pressure, it is not suitable to eat more or avoid using; for those with exogenous diseases, it is also not suitable to eat.