| 摘要 |
A method for preparing bacon may include: a provision step for providing an impervious film; an initial deposition step where at least one rind, having on one of its faces a variable thickness of fat, is spread on the film; a first deposition step where a first layer of pork meat is spread on the variable thickness of fat of the rind, thus forming an assembly; a packaging step during which the assembly is enclosed under vacuum in the impervious film forming a sealed pouch; a pressing step where the sealed pouch is disposed in a mould and compressed; a cooking step where the sealed pouch is cooked in the mould; a cooling step where the sealed pouch is cooled in the mould; a step of removal from the mould, where the sealed pouch is discharged from the mould; and an unpouching step, where the sealed pouch is removed. |
