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Method for processing cured meat

A processing method and bacon technology, applied in the field of meat product processing, can solve the problems of high residual nitrite, high residual carcinogen, complex production process, etc., and achieve the effects of reducing the risk of cancer, unique flavor, and tender meat.

Inactive Publication Date: 2009-12-16
巫溪县李大姐肉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of bacon is complicated, and the meat must be marinated and smoked during processing to obtain its unique aroma
In the bacon processing method of the prior art, the choice of spices is single but in different amounts, the taste and mouthfeel of the bacon are also different, and in order to prevent the meat from spoiling, a large amount of salt is added during the pickling process; meanwhile, the bacon processing method of the prior art method, the process control standards in the processing process are different, resulting in high residues of bacon products or nitrite, or high residues of carcinogens, which seriously endanger human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The bacon of this embodiment adopts pork as raw material.

[0020] The bacon processing method of the present embodiment comprises the following steps:

[0021] a. Place 10,000 grams of semi-fat and thin fresh pork in a low temperature of 0-1°C for 3 hours, then cut into 5 strips, each strip is 5-6 cm wide and weighs 2,000 grams;

[0022] In step a of this embodiment, the pork material is not washed before marinating to better retain the umami taste of the meat, and the meat material is refrigerated to make the meridians shrink, which is convenient for cutting and shaping.

[0023] b. Apply 1600 grams of salt and 20 grams of spices evenly on each cut pork strip, and rub it while rubbing until the meat strips are no longer watery; the spices consist of green tea, pepper, star anise, grass fruit, bay leaf, spirit Grass, Paixiang, and Gan Si are mixed and crushed in a weight ratio of 2:1:1:0.5:0.3:0.1:0.1:0.2; this operation can accelerate the dehydration of the meat stri...

Embodiment 2

[0032] The bacon of this embodiment selects beef as raw material.

[0033] The bacon processing method of the present embodiment comprises the following steps:

[0034] a. Put 10,000 grams of beef at a low temperature of 2-3°C for 4 hours and cut it into 5 strips, each strip is 5 cm wide and weighs 1,500 grams;

[0035] b. Spread 1200 grams of salt and 30 grams of spices evenly on each cut beef strip, and rub it while rubbing until the meat strips are no longer watery; Grass, Paixiang and Gan Si are mixed and crushed according to the weight ratio of 1.5: 1.2: 1.2: 0.7: 0.5: 0.2: 0.2: 0.35;

[0036] c. Put the smeared beef strips at 3-4°C to stand and marinate for 7.5 days, and turn over the tank every 2.5 days during the marinating period.

[0037] d. Wash the marinated beef strips twice with hot water at 84-86°C, and then wash them once with cold water at room temperature. There is no residue on the surface of the washed beef strips;

[0038] e. Soak the rinsed beef strips...

Embodiment 3

[0044] The bacon of this embodiment selects mutton as raw material.

[0045] The bacon processing method of the present embodiment comprises the following steps:

[0046] a. Put 10,000 grams of mutton in a low temperature of 4-5°C for 6 hours and cut into 5 strips. Each strip is 5 cm wide and weighs 2,000 grams;

[0047] b. Apply 1200 grams of salt and 25 grams of spices evenly on each cut mutton strip, and rub it while rubbing until the meat strips are no longer watery. Among them, the spices are green tea, pepper, star anise, grass fruit, fragrant leaves , Lingcao, Paixiang, and Gansong are mixed and crushed according to the weight ratio of 3:2:1.5:1:0.7:0.3:0.3:0.5;

[0048] c. Put the smeared mutton strips at 5-6°C and marinate for 10 days, and turn over the tank every 3 days during the marinating period;

[0049] d. Wash the pickled mutton strips three times with hot water at 88-90° C., and then wash once with cold water at room temperature. There is no residue on the s...

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Abstract

The invention discloses a method for processing cured meat, which mainly comprises the following steps: a, selecting materials, refrigerating and slitting; b, smearing spice, kneading and standing; c, cleaning; d, airing and hanging; and e, smoke curing. The method for processing the cured meat has the following characteristics: firstly, the selected spice is prepared by mixing green tea, wild pepper, anise, tsaoko, geranium, ganoderma lucidum, patchouli and cumin, the selection of the spice is scientific and the using amount is reasonable, wherein the green tea component not only can inhibit the generation of nitrite but also can inhibit the absorption of human large intestines on fat so that the cured meat reduces the burden of the human intestines and stomach caused by the fat at the same time of having unique fragrance; and secondly, the method strictly controls various process indexes during processing, and adopts active carbon to absorb benzopyrene in fume mist at a smoke curing stage so that the nitrite residue in a cured meat product is little, the benzopyrene content is low, and the cancer risk of the human body caused by the salt-cured product is further reduced.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for processing bacon. Background technique [0002] Bacon is a special product in Sichuan, Shaanxi, Hunan, Hubei and other regions of China. It has a history of thousands of years and is loved by many people because of its unique smoky smell. [0003] The production process of bacon is complicated, and the meat must be marinated and smoked during processing to obtain a unique aroma. In the bacon processing method of the prior art, the choice of spices is single but in different amounts, the taste and mouthfeel of the bacon are also different, and in order to prevent the meat from spoiling, a large amount of salt is added during the pickling process; meanwhile, the bacon processing method of the prior art method, the process control standards in the processing process are different, so that the bacon products or nitrite residues are high, or the carcinogen residues...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/318A23L1/314A23L1/01A23L13/00A23L5/10A23L13/40A23L13/70
Inventor 李宗翠李宗梅李宗菊
Owner 巫溪县李大姐肉食品有限公司
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