How to make bacon: a complete analysis of traditional delicacies and modern techniques
As one of the representatives of traditional Chinese cuisine, bacon has become a hot topic again in recent years. Whether it's a family dinner or shared on social media, homemade bacon gets a lot of attention. This article will introduce you to the complete process of making bacon in detail, and attach key data references.
1. Basic process of bacon production
| steps | Operation content | time requirement |
|---|---|---|
| 1.Selection of materials | Choose fresh pork belly or shank | - |
| 2. Pickle | Apply seasoning and seal to store | 3-5 days |
| 3. Drying | Hang to dry naturally in a ventilated place | 7-15 days |
| 4. Smoked | Optional step to add flavor | 1-2 days |
| 5.Save | Vacuum packaging and refrigeration | Can be stored for 3-6 months |
2. Reference for classic pickling recipes
| Material | Dosage (per 5kg of meat) | function |
|---|---|---|
| salt | 150-200g | Preservation and preservation |
| white sugar | 100g | Balance saltiness |
| Liquor | 50ml | Sterilization and flavoring |
| Zanthoxylum bungeanum | 20g | Remove fishy smell |
| star anise | 10g | increase aroma |
3. Precautions for production
1.Key points for choosing meat: It is recommended to choose pork belly with alternating fat and thin, and the thickness should be kept at 3-5 cm. If the meat is too big, it will be difficult to taste, and if it is too small, it will be too dry.
2.Pickling tips: During the pickling process, it needs to be turned once a day to ensure that the seasonings penetrate evenly. The temperature should be controlled in an environment of 0-4℃.
3.Drying conditions: The ideal drying environment requires good ventilation and moderate humidity (50%-70%). Avoid direct sunlight to prevent oil oxidation.
4.modern improvement methods: The low-temperature air-drying method (15-18℃) that has become popular in recent years can reduce the dependence of traditional methods on weather and is more suitable for home production.
4. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| Mold on the surface | Humidity is too high | Wipe with white wine and move to a dry place |
| Tastes too salty | Too much salt | After slicing, soak in water for 2 hours |
| Meat is tough | Excessive air drying | Shorten the drying time or increase the fat ratio |
| dull color | Not enough sugar | Increase the amount of white or brown sugar |
5. Nutritional value of bacon
Although bacon is a pickled food, eating it properly can still provide rich nutrients:
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 18-22g | Maintain muscle health |
| fat | 40-50g | provide energy |
| Vitamin B1 | 0.5mg | Promote metabolism |
| zinc | 3.5mg | Enhance immunity |
6. Modern and innovative ways to eat bacon
1.Bacon Fried Rice: Dice the bacon and stir-fry it with overnight rice. It has a unique flavor.
2.Cured Meat Claypot Rice: Paired with fragrant rice and vegetables, it can be made in a rice cooker.
3.bacon pizza: The innovative way of eating that combines Chinese and Western cuisine is deeply loved by young people.
4.bacon salad: Combination of thinly sliced bacon and fresh vegetables balances greasiness.
Through the above detailed introduction, I believe you have mastered the essentials of bacon making. Whether it is traditional craftsmanship or modern improved methods, making bacon requires patience and care. It is recommended that first-timers start with small portions, gradually master the skills, and enjoy the fun of homemade food.
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