| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for manufacturing a bacon having the umami inherent to meat, with minimum required heating.SOLUTION: After slaughtering a pig as raw material, the method for manufacturing a bacon includes the successive steps of removing viscera, scalping, flattening, water washing, cooling, splitting flattened meat, removing bones, meat dressing and shaping, and salting, which are performed under temperature conditions at 2°C or lower. The salting is initiated within 4 days after slaughtering. After salting, smoking is performed under temperature conditions at 50°C to 55°C for 120 minutes or more, using firewood of cherry tree. The firewood for use is dried for 12 months or more after logging and used within 6 months after production. Attention is paid such that the smoking temperature does not exceed 60°C in order to prevent overheating. After the step of smoking, finish heating is performed under temperature conditions at 75°C for about 15 minutes for heat sterilization of the surface of the meat (to a depth of about 2 mm). |
