DH产品-培根.ppt

Bacon presentation培根介绍
ZOOF
2010-08-30
培根的定义
培根: 是将精选猪腹肋肉经精修并熏制而成的肉食品, 由荷美尔公司率先向中国消费者推广。
培根目前在国内餐饮市场已经成为深受广大厨师和消费者接受和喜爱的产品,并且以最快的速度在向中餐蔓延。。。
云南东恒商贸集团食品公司在中国生产和销售的培根是采用与美国荷美尔相同的工艺和技术标准,产品口味纯正,皮质优良, 在同类产品中异军突起。。。
Hormel
培根的制作工艺
云南东恒商贸集团食品有限公司
Pork Belly Location猪腹肋肉部位
***@Hormel Foods Corporation
Not for reproduction
腹肋肉
原材料
***@Hormel Foods Corporation
Not for reproduction
去皮腹肋肉的修整
腹部的肥边
腹肋前肩头
这个地方的肋排骨抽掉
修整的腹肋肉边
腹部的侧边
Pickle Pocket:这块腹肉的皮和肉膜必须去除。如果没有去除,会使培根变得湿和花边;必须先去掉排骨!
How Bacon is Made(培根的制作过程)
Raw (fresh, uncured belly) pork bellies are remove from hog at the Kill & Cut. Each hog produces 2 pork bellies
Curing – the curing solution is injected into the bellies through a series of very small diameter needles
mon method for curing
Typical cure injection level is 10-12%
The cure solution posed of water, salt, sugar, dextrose, sodium erythorbate, sodium nitrite and other flavorings
***@Hormel Foods Corporation
Not for reproduction
修整一生鲜的猪腹肉是从整猪分割而成,每头猪有2片腹肉,先修整
注射-注射是由很多的小针头将注射液打入腹肉中
注射的方法大致相同【12根*8排】
一般注射率是50%,出品130%,成品110%
注射液由水,盐,糖,葡萄糖,亚硝酸纳和其他调味料组成
滚揉---12h
码放模具-把滚揉后的肉码放在培根模具(四方盒子)中,上面铺一层碎肉,磨具厚5cm.
How Bacon is Made(培根的制作过程)
Smoking
A “comb” is inserted into one end of injected pork belly (comb looks like the bottom of a metal yard rake).
Bellies are then hung on a metal smoking rack
Racks are taken into smoke houses for smoking
Smoking process is both an art and a science. Time, smoke, temperature and humidity are all carefully monitored
Bellies will reach an internal temperature of 125F – 130F (51°C – 54°C)
***@Hormel Foods Corporation
Not for reproduction
干燥---温度升高,亚硝发色
蒸煮---2h,中心温度达到75度就结束,冷却后去掉磨具,放在架车上
烟熏
烟熏网盘放在架车上
接着,腹肉放在网盘上
、架子被推到烟熏炉里
烟熏的过程是一个艺术和科学的结合。时间、(苹果木粒)烟、温度、湿度都需要很好的控制
烟熏2h
How Bacon is Made(培根的制作过程)
Chill
Smoked bellies must be cooled or chilled before molding and slicing (approx 24F-26F)
Molding
After chill, bellies are pressed to a uniform, rectangular shape
Slicing
After pressing, bellies can be sliced into our various