Is the food preservation method for cured meat the same as the dehydration method? 15

Here's how: bai

1. Drying method.

The drying method, also known as the DU dehydration method, is a measure to reduce the moisture in the meat, hinder the growth and development of microorganisms, and achieve the purpose of storing DAO. The growth and reproduction of various microorganisms generally require 40% to 50% water. Without proper moisture content, microorganisms cannot grow and multiply.

2. Smoking method.

Smoking is often done in conjunction with heating. When the temperature is 0, the smoke with a light concentration has little effect on the bacteria. When the temperature reaches 13 or more, the higher concentration of fumigation can significantly reduce the number of microorganisms; At a temperature of 60, the smoke can reduce the number of microorganisms to 1/10,000 of the original number, regardless of the intensity or lightness.

3. Microbial dehydration method;

Table salt can inhibit the growth and reproduction of microorganisms, but cannot kill microorganisms, so it must be used in combination with other methods to prevent corrosion. In life, salt-cured meat is mostly carried out at low temperatures, and often combines salting and drying methods to make bacon products of various flavors.

4. Natural air-drying method:

The meat is cut into pieces according to the requirements, hung in a ventilated place, and dried naturally to reduce the moisture content. For example, air-dried meat, sausages, chicken and other products have to go through the process of drying and drying.

1. Stored in the freezer layer of the refrigerator: Now every household has a refrigerator, and the marinated bacon can be wrapped in a fresh-keeping bag and stored in the freezer layer of the refrigerator, so that it can be stored for half a year.

2. Hanging preservation: This is a very old preservation method, there was no refrigerator when I was a child; Marinated bacon is threaded with straw or plastic rope and hung on a ventilated balcony to preserve it for the winter. Disadvantages of this approach:

Over time, the moisture of the salted meat will be greatly reduced, and as the temperature gets higher, it is better to change to other methods.

3. Salt preservation: smear more salt on the salted meat, and then put it in a ceramic bowl, press it tightly, put it directly in a cold place in the cold winter, and put it in the refrigerator when the weather is slightly hot, and it can be stored for several months. The disadvantages of this method are:

The meat will become particularly salty and should be soaked before eating to remove some of the saltiness.

4. Preservation with a sealed jar: There is a jar on the market that specializes in pickling pickles, which can be bought, put some liquor at the bottom, then put chopsticks or wooden sticks, put the salted meat on the top, and then cover the lid, pour some water around the lid, and the food in the jar will be sealed and can be kept for a long time. This method is also suitable for pickled dried radish.

Precautions: To ensure that the water can not be dry, otherwise the air enters the jar, the meat will be easy to spoil, in the spring warmer, be sure to move the salted meat to the refrigerator.

5. Dry the water and then preserve: when the salted meat is preserved, the water should be as little as possible, and when the salted meat is marinated, you have to find a way to press the water out, and you can use a large and heavy stone to press it on it; After marinating for a few days, take it out and dry it again, so that the water will become very small, so that some preservation methods are used, and it can usually be stored for a long time.

6. Preservation precautions: In the process of preserving salted meat, it is necessary to always observe whether there are signs of deterioration, and if it is sticky, you must beware of deterioration; For safety, bacon should not be kept for too long, after all, any food has a certain shelf life, not to mention the use of some preservatives and other chemicals; When marinating salted meat, putting more peppercorns also has the function of repelling insects and preventing insects.

1. Preservation method of cured meat food:

1. Pickled products are suitable for placing in a cool and ventilated place, avoiding sunlight, which can achieve the purpose of preventing fat oxidation in food. If possible, you can use an electric fan to blow the air, dry the surface moisture, reduce the ambient temperature, and strictly prevent mosquito and fly bites. It can be simply steamed before eating.

2. The container for storing cured meat products should be covered and sealed tightly, and the air leakage gap can be sealed with kraft paper to prevent it from leaking. Appropriately increasing the amount of salt in the ingredients can also increase the antiseptic ability. If the meat is stored for too long, it can be steamed and boiled to heat and sterilize, but the number of times should not be too much.

3. Coat a layer of liquor on the cured meat products, put them in the jar to be full, stuff them with clean straw, shake the bamboo pieces to support, and then put them upside down in the water basin, that is, close them, and keep the cured meat products for half a year without deterioration.

2. Can marinated meat be stored in the refrigerator?

Many families prefer to preserve their own food, and in order to prolong the storage time and avoid spoilage, they put the pickled products in the refrigerator, which backfires. If the meat pickled products with high fat content are stored in the refrigerator, such as preserved chicken, sausage, etc., and directly put them in the freezer, the residual moisture in the pickled products will freeze, which will promote the oxidation of fat, and the taste will be significantly reduced, and the taste will become very poor.

Meat is fast, deep frozen so that most of the water in the meat freezes into ice, and this type of meat is called frozen meat. Frozen meat is more shelf-stable than chilled meat. Frozen meat is generally stored at a temperature below -23 and stored at around -18.

In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, the quick-freezing method can also be used, that is, the meat is put into the quick-freezing room of -40, so that the meat temperature is quickly reduced to below -18, and then moved into the refrigerator. The lower the refrigeration temperature, the longer the storage time. Under -18 conditions, it can be stored for 4 months; Under the condition of -30, it can be stored for about 10 months.

The optimal temperature for the storage of pickled food is 3 8, if it is placed in the freezer compartment of the refrigerator (-6 -12), the moisture in the pickled food is very easy to freeze and condense into Xiaoice crystals, thereby promoting the oxidation of fat in the food, greatly accelerating the speed of oxidation reaction of fatty substances, resulting in the decline of the quality of pickled food;

Generally, it is placed in a cool and ventilated place, avoiding direct sunlight or high temperature baking, which can achieve the purpose of preventing fat oxidation;

If you need to put it in the refrigerator, wrap it in a plastic bag and seal it and put it in the refrigerator.

Give it away, ah.

What to do if the cured meat stinks.

Method 1: Cut the meat to see what it tastes like, if it stinks inside, it will still fall, blindly carry it if there is no smell in the inside When cooking, add some vinegar or chili, grind and change the flavor, or take the surface to the side of the blade to eat, the general chef who has been dry for a long time likes this method.

Method 2: If there is only a proper smell, and it is a pity to lose it, the folk experienced housewives or the elderly usually wash this meat with hot water when handling this meat, and then get some wine, or put it in a pot and boil it in hot salt water for a few minutes, which has a good effect on removing the meaning.

How to make cured meat.

Cured meat processing: Cured meat is to add salt to the meat to make it hypertonic, so as to inhibit or kill some microorganisms in the meat, and the hypertonic environment can also reduce the oxygen content in the meat products and inhibit the activity of enzymes in the meat, so as to achieve the purpose of food preservation.

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent. Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

No, you don't. Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province.

Product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, slightly yellow fat. It has the flavor inherent in bacon meat.

To remove the salt from the cured meat, it is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal. The correct way is to use brine to rinse too much salt on the cured meat. The concentration of the brine should be lower than that of the cured meat, and after several rinses, the salt on the cured meat will gradually dissolve, and finally it can be eaten after washing it with light salt water.

Cured bacon products are rich in protein, which can provide good nutrients for microbial growth; At the same time, the fat in cured meat products is easy to oxidize, which will affect the taste and safety of food. Cured bacon products generally need to be sealed and packaged, isolated from oxygen, kept dry, stored at low temperature and protected from sunlight when stored.

Cured meat can be stored in -5 cold storage, or it can be submerged in salt water at 24-25 degrees. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

There are two types of cured meat ingredients: bone-in and bone-free. The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat of about a kilogram each.

Pork should be cut obliquely, the meat quality of pork is relatively fine, less tendons, such as cross-cutting, after frying, it becomes messy and scattered, such as oblique cutting, so that it can not be broken, and it does not plug the teeth; Pork should not be soaked in water for a long time. When cutting fatty meat, you can dip the fatty meat in cold water first, and then put it on the cutting board, and sprinkle some cold water while cutting, so that the cutting is labor-saving, the fatty meat will not slide, and it is not easy to stick to the cutting board.

In the process of curing meat, salt is generally rubbed three times, the first time is the initial salt, the second time is the large salt, and the third time is the double salt. The initial salt is evenly applied to the surface of the raw meat. The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack.

After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product.