KOYO 식품상식

  고기
  베이컨
  

1. 베이컨은 돼지의 옆구리살을 소금에 절인 후 훈연시킨 가공품이다. 베이컨은 원래 돼지의 옆구리살을 이르는 말이다. 제법은 햄과 거의 같으나 소금절임의 방법이나 사용하는 부위가 조금 다르다. 원료로서 지방질이 적은 돼지의 옆구리살에서 갈비뼈를 제거하고 직육면체로 자른 다음 피를 모두 짜내고 소금에 절인다. 고기 10 kg에 대하여 소금 300∼400 g, 발색제로서 질산칼륨 25 g을 섞어 고기에 잘 스며들게 한다. 소금절임이 끝나면 물에 담가서 과잉의 염분을 빼내고 15∼30 ℃의 훈연실에서 1∼2일 냉훈(冷燻)시킨다. 베이컨에는 돼지의 옆구리살을 사용한 정상적인 제품 외에 옆구리살을 원통형으로 만든 롤드 베이컨, 훈연을 하지 않고 삶기만 한 보일드 베이컨, 로스 고기를 사용한 로스 베이컨(덴마크식 베이컨), 뼈 있는 로스를 사용한 캐나다식 베이컨 등 여러 가지가 있다. 베이컨과 같이 지방질이 많은 식품에서는 훈연에 의하여 독특한 풍미와 지방질의 산화방지작용이 이루어지므로 조리에 널리 이용된다. 베이컨의 품질은 지방질에 의하여 좌우된다.
2002-06-21 21:10:37


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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