Can frozen meat be marinated in bacon, and can bacon be frozen in the refrigerator

After the frozen meat is naturally thawed, the seasoning of the marinated bacon can be completely cured into bacon, and the quality and nutritional value of the bacon will not be affected.

Frozen meat can be marinated in salted meat, but the effect will be worse.

Before marinating, the meat should not be washed in cold water; And remove the bones because the bone marrow is prone to deterioration. Cut the meat into pieces (about three catties), each piece into four or five strips, rub all the surface layers of the meat with fine salt, and then layer them into the tank or jar, sprinkle some fine salt on each layer when they are placed, and finally cover the cylinder mouth tightly. It is strictly forbidden to open it for a week, and it can only be taken out and hung in the house after 10 days.

After drying, you can put it in a dry jar, and sprinkle some fine salt and chili noodles when you put it.

How to preserve cured meat.

1. After the cured meat is dried, it is immersed in vegetable oil, which can be stored for one year.

2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon into the tank, spray a layer of liquor on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then seal the mouth with salt water and mud, do not leak, and can be stored for one year.

3. Put the air-dried cured meat into the pottery, cover it with a cloth, cover it with a wooden board, and find a dry place to spread it with 6 7 cm.

Whether to refrigerate or freeze the cured meat.

If the cured meat is added with more salt, it can only be stored in a cool and ventilated place for 2-3 days in summer, because the meat is easy to deteriorate, and the temperature in summer is relatively high, which is easy to breed bacteria, so it should be stored in the refrigerator as much as possible. If the soup is placed outside, it will definitely deteriorate in the sky, and it will change its flavor in the refrigerator, not to mention outside, if the soup wants to be stored for a longer time, it must be placed in the freezer.

How long can marinated meat sit out.

The maximum time for which cured meat can be stored is about 5 years or even longer, and many people have eaten cured meat for 2 to 3 years. It can be stored for about 5 years, or longer, mainly depending on the storage environment.

Precautions for the preservation of cured meats.

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.

Frozen meat with salt can still be marinated to make salted meat, but for a longer time.

Refrigerate the bacon meat.

Cooked bacon can be refrigerated for a short period of time, and raw bacon can be kept in the refrigerator for a long time. Because bacon is a processed meat with a high salt content, it contains a lot of salt, so it is not easy to breed bacteria and it is not easy to spoil. The refrigerated temperature is a low temperature and constant temperature environment, which is conducive to the storage of raw bacon, but cooked meat is not suitable for long-term storage.

How to preserve meat:

1. The raw meat you just bought is wrapped in a damp cloth soaked in vinegar, which can be kept fresh for a day and night without deterioration.

2. Cut the fresh meat into pieces and fry it in oil, which can be stored for a short time.

3. Put the prepared mustard noodles and fresh meat on a plate, and then put them in an airtight container (such as a pressure cooker, which can be stored all day, and the meat will not spoil.

4. Put the fresh meat into the pressure cooker, steam it until the exhaust hole is steaming, and then deduct the pressure cap valve to keep it for two days and nights.

5. Soak the fresh meat in the boiled and cooled pepper brine to keep it fresh for two or three days.

6. First cut the pork into cubes about 3 inches square, then coat the pork with honey, and then skewer the meat with a thread and hang it in a ventilated place, which can be stored for a period of time, and the meat will taste more delicious.

7. Cook the fresh meat and add the freshly boiled lard while it is hot.

, can be stored for a longer period of time.

8. Cut the meat into one-centimeter-thick slices, scald it with boiling water, coat it with an appropriate amount of salt after cooling, put it in a container, seal it with a gauze, and put it in a ventilated and cool place, and it can be stored for 15 to 20 days on hot days.

1. Salted 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. Features::

The appearance is clean, the knife work is neat, the muscles are firm and filial, the surface is free of mucus, the color of the cut surface is bright red, and the fat is slightly yellow. It has the flavor inherent in bacon meat.

2. 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.

How to preserve bacon meat:

1. Store with a sealed jar. In the market, there is a kind of Dongsong manuscript jar that specializes in pickling pickles, you can buy it, 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, which can keep the cherry blossoms in their hands for a long time. This method is also suitable for pickled dried radish.

2. Precautions: To ensure that the water can not be dry, otherwise the air enters the jar, the meat will be easy to spoil, and when it warms up in spring, the salted meat must be moved to the refrigerator. <>

1.Smear the salted meat with more salt, put it in a ceramic bowl and press it tightly, put it directly in a cold place in the cold winter, when the weather is slightly hot, put it in the refrigerator room, it can be stored for more than 3 months, and it needs to be soaked in advance to remove some salty taste when eating.

2.Divide the bacon into strips in a plastic bag, put it in the freezer of the refrigerator and freeze it, take it out and thaw it when eating, and then stir-fry.

3.Cured meat is salted, also known as pickled meat, salted meat, and salted meat.

4.Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat.

5.Because of its delicious taste and long-term storage, it is very popular with consumers.

6.The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat.

It is better to put the freshly marinated meat in the fresh-keeping layer, so that it is easy to make the meat marinated taste, the taste is better, and the taste is better.

After marinating for 3-4 days, you can take it to dry, and the specific method of salted meat is as follows:

Ingredients: 4350g of pork belly, 232g of kimchi salt

Excipients: appropriate amount of oil, appropriate amount of salt, 2 cloves of star anise, 5 slices of cinnamon, appropriate amount of Sichuan pepper.

Steps: 1. Select the pork belly and cut it into large strips.

2. Weigh the kimchi salt.

3. Heat a wok and pour in the kimchi salt.

4. Turn to medium-low heat and stir-fry until cooked and the color turns yellow.

5. Put the ruler on a plate and let it cool naturally.

6. Take a strip of pork belly and put it in an enamel basin, spread the fried kimchi salt evenly on the pork belly, and massage it back and forth a few times (reserve 10 grams of salt for later use).

7. Smear the other three pieces of pork belly in turn, and then put the pot in the shade.

8. The next day, a little salt brine has been overflowed.

9. Turn the freshly marinated pork belly up and down, inside and out, every day to make the flavor more even.

10. The elevation of the whole ruler needs to be salted for about 10 days, which is the first after pickling, and more salt has been bred.

11. On the 11th day, prepare pepper and salted water: reserve 10 grams of kimchi salt + star anise + cinnamon + Sichuan pepper + appropriate amount of water.

12. Pour all the ingredients into the pot.

13. Cover and simmer over high heat, turn off the heat after the water is boiled, and let it cool naturally.

14. Pour all the chilled pepper fragrant salt water into the marinated meat bowl.

15. Soak all the marinated meat in pepper-flavored salt water.

16. It needs to be soaked for 3 4 days, and it is also necessary to turn it over every day: up and down, inside and out, so that it can be evenly flavored.

17. On the 4th day, it can be taken out: poke a small hole at one end of the bacon with a knife, thread a bandaging rope, tie the knot, and pick it up.

Salted meat soaked in pepper and salted water: the color is fresh and tender, white and not yellow.

18. Place it outside the balcony to dry and drip water.

19. After about 4 or 5 days of drying, turn to a cool place to dry, about 10 days, the surface is dry and hard, and the hand is tightly pinched, and it can be put away.