夜生活

[Cantonese-style Bacon Recipe]_ making method _ how to make

[Cantonese-style Bacon Recipe]_ making method _ how to make

Cantonese-style bacon is a well-known characteristic flavor cuisine in Guangdong. There is a certain difference in the preparation method of Cantonese-style bacon and other places. In daily life, the method of making bacon in different places is different, and the taste is alsoDifferent, the taste of Cantonese-style bacon is usually sweet. In fact, the preparation of Cantonese-style bacon is very simple. Many people usually like to eat bacon. The following describes the recipe of Cantonese-style bacon.

Cantonese bacon recipe Ingredients: pork ribs (pork belly) (5000 grams) Seasoning: white sugar (200 grams) salt (125 grams) soy sauce (150 grams) white wine (100 grams) star anise (10 grams) cinnamon (10 grams) Zanthoxylum (10 g) Practice 1.

Selection and cutting: raw materials are rib meat without milk, cut into width 1.

5 cm long, 33 to 38 cm long.

The tolerance of the strip is uniform, the knife is neat, the thickness is consistent, the skin is hairless, and there are no scars.

After cutting into strips, at the top and right side, the oblique knife penetrates the skin to 0.

3 to 0.

4 cm small eyes put on hemp rope for easy hanging.

2.

Marinating: The billet is washed in batches in a container in units of 25 kg.

Stir the hard maggots with warm water from 0 to 50 ° C, then wash the slick on the slab, drain the water on the filter pan, and mix the western food according to the regulations.

When mixing the materials, put the bacon in the container first, and then mix the ingredients such as sugar, salt, soy sauce, sodium nitrate and white wine, pour into the tank, knead and mix, and turn it up and down every 2 hours to make as much as possibleThe material liquid leaks into the slab.

Grades and specifications must be distinguished when curing to ensure quality.

Pickle for 8 to 10 hours.

The rope head is buckled in the eye of the hole, and the length should be neat. If you find that the curing time is not enough, you can still put it in the marinating tank to marinate it until it is out.

3.

Baking: After the bacon blanks are marinated, they can be opened.

Each bamboo pole can be hung for about 5 kilometers and sent to the drying room.

The bamboo poles should be neatly arranged, and the distance between each pole is 2 to 3 cm. The asbestos cloth curtain should be lowered immediately after entering the drying room.

The temperature of the drying room is maintained at 45 to 50 ° C. The temperature starts to increase and then gradually decreases. Correctly grasping the temperature of the drying room is the key to determining the quality of the finished product.

The operator often checks the dryness and wetness of the meat. If the temperature is too high and the firepower is too strong, the oil drips too much, which affects the yield.

If the temperature is too low, sourness is easy to occur, and the color is dark, which affects the quality.

The levels should be distinguished during baking to prevent tampering.

After the bacon blank enters the drying room for about 14 hours, depending on the condition of the sliver blank, it can be raised to the second layer to continue baking.

When the floor is raised, the inside and outside bamboo poles are exchanged with each other, so that the billet is uniformly heated, and the room can be left after about 24 hours.

Finished products must be advanced after they are delivered, the levels must be distinguished, and the rooms must be released in batches.

And check whether it is completely dry. If it is found that there are impurities, white spots, focal spots and mildew on the surface, other treatment should be removed.

4.

Storage: (1) Bacon should be kept clean during storage to prevent contamination, and at the same time be protected from rodents and pests.

If it is hung in a dry, ventilated and cool place, it can be stored for 3 months; if it is mounted on an altar, put a layer of quicklime with a thickness of 3 cm on the bottom of the altar, cover it with a layer of plastic cloth and two layers of paper, put it in bacon strips, and sealThe mouth of the altar can be stored for 5 months. If the bacon strips are put into a plastic food bag, and the bag mouth is tightly buried in the plant ash, it can be stored for half a year.

(2) When bacon is required to be transported outside, it is best to pack potato boxes and wax paper around it to prevent moisture. However, if you find bacon resurgence during packing, you must re-enter the drying room to dry it, and then pack it after cooling.

Otherwise, it will deteriorate easily during transportation.