What's the difference between naturally sliced dried pork and dried pork?

Good shops and Yi Meier have naturally sliced pork breasts, and many people don't understand the idea of naturally sliced pork breasts. So, what do you mean by natural pig chest radiograph? What's the difference between bacon and natural slicing?

What do you mean by natural pig chest radiograph?

Many brands of dried pork sell natural sliced dried pork, which is actually a kind of original dried pork without added flavor.

As for whether it is really original and natural without additives, it depends on the taste to identify it. After all, there are many flavors of dried pork in the market.

Preparation of natural pork breast slices

Brown-red color, beautiful luster, sweet taste, eating but not greasy.

1. Material selection and finishing: select pig hind leg lean meat, remove bones, trim fat, fascia and minced meat, take its pure muscle, cut it into small pieces, wash it to remove greasy, put it into meat mold, send it to cold storage for quick freezing, and then slice it with slicer.

2. Ingredients: After the seasoning is mixed and dissolved, it is mixed into the meat slices and stirred up and down, so that the seasoning is sucked into the meat.

3. Spread the sieve: spread the meat slices evenly on the sieve according to the specifications with a special sieve basket.

4. Drying: the sieve basket is sent to a steam drying room, dried at 65℃ for 5-6 hours, naturally cooled, and semi-finished products are screened out.

5. Baking: put the semi-finished product into a hollow oven and bake at high temperature until the oil is brownish red. After baking, flatten it with a flattening machine, and then cut it into a mouth shape according to the specifications, which is the finished product.

Independent packaging-it is the best choice to share and treat yourself at the party, because it is convenient and hygienic and easier to store.

How to choose bacon?

If you look at the shape, thickness and meat color of the side of ordinary pig breast meat, you can see that there are white spots (that is, fat meat), and the other one is only 3.5 cm thick because it is wet. 1. Fresh meat: white in fat, shiny in muscle, even in red, slightly dry or slightly wet in appearance. The depression pressed by fingers on lean meat can be recovered immediately, with good elasticity and normal smell peculiar to fresh pork.

Second, less fresh meat: less fat luster, slightly darker muscle color, dry or sticky appearance, wet new cut surface, poor elasticity, slightly ammonia or sour taste.

3. Deteriorated meat: the fat loses its luster, becomes grayish yellow or even green, the muscles are dark red, the cut surface is moist, the elasticity basically disappears, and there is a rotten smell. In winter, the temperature is low and there is no smell. By heating, burning or boiling, it will give off a rotten smell.

Fourth, the mother pork: generally, the carcass is larger, the skin is rough, the muscle fiber is thick, and the particles in the cross section are large. Postpartum sows have thicker skin, less subcutaneous fat, more lean meat, hard and brittle bones, developed mammary glands and more connective tissue in abdominal muscles, so they are tough when cutting.

5. Water-injected meat: This kind of meat is light in color, or light grayish red, and some are light yellow, which looks swollen and wet from the cut surface. The box selling water-injected meat is wet and has serious water accumulation, indicating that the butcher is wiping it with a rag at any time. Through the plastic film, you can see that there are gray translucent ice and red blood ice in the frozen pork rolls filled with water. After cutting, you can see that there are broken ice and ice slag splashing out, and there will be a lot of oozing blood after the muscles are thawed. Cheap pork rolls are mostly scraps of meat, often mixed with pathological waste, so be careful when buying.

6. Dead pork: The whole body congestion is purple, the fat is grayish red, and the muscle blood is dark red. Blood vessels are full of black and red coagulated blood. By cutting off the great blood vessels inside the hind legs, you can squeeze out a black and red blood plug and peel off the suet. It can be seen that there is a dark purple capillary network on the peritoneum. If you cut the renal capsule, you can take out the kidney, and you can see that it turns green locally and has a rotten smell.

How long can bacon be preserved?

These vacuum-packed products are very dry, so long as the storage conditions are good for 3 to 5 months, there will be no problem. It can be stored for 1-2 weeks if it is packaged in a homemade fresh-keeping bag and put in the refrigerator.