| 摘要 |
In the present invention, there is disclosed a process for preparing bacon, which process is characterized in that the prepared and processed bacon can be stored for a long time without using chemical additives, stabilizers, without special cooling but with maintaining its characteristic flavor even in unpacked but cooled state, whereby the processed bacon can be easily withdrawn in individual portions from a storage container, such as a tube. The bacon mass is prepared from ventral fat containing 35 to 65 percent by weight of fat that is disintegrated using an infrared device at pH value ranging within 5.6 to 5.8 and at a temperature ranging from +2 to +3 degC it is salt tenderized within a dark cooling space, whereupon it is let to ripen so that salt withdraws water from fat and salt is removed from the surface of the fat by blowing off. The fat is then cure to the color of gold by a purified smoke of beech wood at a temperature less than +25 degC. Subsequently so prepared bacon is mechanically disintegrated and after addition of oil it is agitated. Oil envelops the disintegrated bacon particles thus rendering then yielding property and durability. After subjecting thereof to vacuum treatment within a cleansing drum the bacon mass is filled at a temperature of about +30 degC into tubes that are then closed and cooled to a temperature ranging from 0 to +1 degC, whereupon they are stored in a room with ambient temperature at which the bacon charge ripen to its characteristic flavor. The tube also obtains its optimum shape. After opening the tube, ripe, durable and spreadable bacon can be forced out of the tube in the form of bacon mass. |
