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).COPYRIGHT: (C)2016,JPO&INPIT【目的】 加熱を必要最小限に抑えて肉本来の旨みを備えるベーコンを製造する。【解決手段】 原料豚を屠殺後、内臓除去・皮剥ぎ、板肉化・水洗いし、続いて冷却後、板肉分割・除骨から精肉整形、塩漬けまでの工程を2℃以下の温度条件下で行うことを含み、屠殺から4日以内に塩漬けを始めることを特徴とするベーコンの製造方法を提示する。塩漬け後に、桜木から切り出してから12か月以上乾燥させ薪にしてから6か月以内の薪を用いて120分以上、50℃~55℃の温度条件で燻煙を施すとよい。しかし、加熱し過ぎないように60℃以上の温度にならないように注意を要する。燻煙工程の後、75℃の温度条件で15分程度の仕上げ加熱をすることで、肉の表面(約2mmの深さまで)を加熱殺菌する。【選択図】図1
