Cured pork curing method

1. take material → rectification → salt system → fixed salt

2. pickled block of meat that is fat pig's hind leg lean meat peeled and cut into about 10 cm long, about 8 cm wide, about 5 cm thick pieces of meat, with the salt bar water soak routed for about 12 hours, to be the salt penetration into the meat filtered brine, drying to half-dry standby. Stir fry the glutinous rice until browned from the pot into the basin, sprinkled with an appropriate amount of white wine to cover tightly, so that it explodes expansion standby. And then the red pepper noodles, grass fruit noodles, mushroom seed noodles with burnt glutinous rice mix well, pouring pots of meat rubbed, so that the meat soaked through the above condiments, and put people in a jar pickling, within a year by the yeast fermentation pickling maturity, can be eaten raw, but also can be eaten by steaming. Characterized by bright red, flavorful, pungent and sour, it is the best dish for dinner and wine.

Second, cured pork methods:

1. vacuum curing

2. high-pressure curing

3. traditional curing

Third, cured pork moisture content changes:

Cured pork moisture content in the 3-4h was a downward trend, 5-6h was an upward trend.

Four, cured pork moisture content:

1. moisture ≤ 58% of the first grade

2. moisture ≤ 63% of the second grade

Five, cured pork moisture detection methods:

1. oven method 2. rapid moisture meter method

Six, the significance of controlling the moisture of cured pork:

Since it is a cured product As the storage time increases, the moisture content in the meat products to reduce, and then the total mass of meat products to reduce, so the unit mass of meat samples in the nitrite content will appear to increase the trend of human consumption will have a bad effect.