Smoked bacon seasoning and application method thereof

A technology of smoked bacon and seasoning, applied in the field of seasoning, which can solve the problems of inedible meat, dry meat, and lack of taste, and achieve excellent storage stability, mellow flavor, and the effect of improving meat quality

Inactive Publication Date: 2010-09-01
巫溪县红池腊鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the ratio is improper, the flavor of the seasoning will cover up the aroma of the meat itself, and it will be difficult to complement the meat itself and the smoky ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The smoked bacon seasoning of this embodiment includes 10 parts of spices, 2 parts of auxiliary materials and 4 parts of wine at 50°C; spices, auxiliary materials and wine are packaged separately; spices include 1 part of minced ginger, 1 part of minced garlic, 3 parts of Chinese prickly ash by weight parts, 2 parts of orange peel powder and 2 parts of glucose; the accessories include 1 part of tartaric acid, 0.5 part of sodium hypophosphite and 0.5 part of sodium isovitamin C by weight.

[0015] When using, wash the fresh meat material and cut it into pieces of the required size, then use 3.5kg of the smoked bacon seasoning in this example per 50kg of meat material, mix the wine and the auxiliary materials evenly and apply it to the meat strips. On the top, fry the spices dry with a small fire and apply them to the meat strips while hot. Salt can be added according to personal taste. It can be applied to the meat strips together with wine and accessories, or it can be f...

Embodiment 2

[0021] The smoked bacon seasoning of the present embodiment includes 15 parts by weight of spices, 4 parts of auxiliary materials and 6 parts of wine at 55°C; the spices, auxiliary materials and wine are packaged separately, and the spices include 2 parts of minced ginger and 2 parts of minced garlic by weight. parts, 5 parts of Chinese prickly ash, 3 parts of orange peel powder and 3 parts of glucose; the auxiliary materials by weight include 2 parts of tartaric acid, 0.5 part of sodium hypophosphite and 1 part of isovitamin C sodium.

[0022] When using, the fresh meat material is washed and cut into pieces of required size, and then according to the proportion of using 4kg of the smoked bacon seasoning of this embodiment per 50kg of meat material, the wine and the auxiliary materials are mixed evenly and smeared on the meat strips. , then fry the spices dry with a small fire and apply them to the meat strips while it is still hot. Salt can be added according to personal tast...

Embodiment 3

[0028] The smoked bacon seasoning of this embodiment includes 10 parts by weight of spices, 4 parts of auxiliary materials and 6 parts of wine at 50°C; the spices, auxiliary materials and wine are packaged separately, and the spices include 1 part of minced ginger and 2 parts of minced garlic by weight. parts, 3 parts of Chinese prickly ash, 3 parts of orange peel powder and 2 parts of glucose; the auxiliary materials by weight include 1 part of tartaric acid, 1 part of sodium hypophosphite and 1 part of isovitamin C sodium.

[0029] When using, wash the fresh meat material and cut it into pieces of the required size, then use 3.5kg of the smoked bacon seasoning in this example per 50kg of meat material, mix the wine and the auxiliary materials evenly and apply it to the meat strips. On the top, fry the spices dry with a small fire and apply them to the meat strips while hot. Salt can be added according to personal taste. It can be applied to the meat strips together with wine ...

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Abstract

The invention discloses a smoked bacon seasoning which comprises wine, bruised ginger, bruised garlic, pepper, orange meal, glucose, tartaric acid, sodium hypophosphite and D-sodium erythorbate, wherein the d-sodium erythorbate, the sodium hypophosphite and the orange meal have antioxidation and have better antioxygenic property when being used with the tartaric acid, the sodium hypophosphite can also inhibit Clostridium botulinum, the complex of the ingredients can be used as a nitrite substitute to eliminate the peculiar smell of raw meat, enhance the penetration of salt and promote the creation of maturing flavors of the meat product. After being smoked by a conventional method, the meat product still keeps high viscosity and good elasticity, further obtains high antibacterial property and lipoid oxidation resistance under the condition of a low salt content, and has excellent preservation stability. The bruised ginger, the bruised garlic, the pepper and the glucose are appropriate in quantity, and form an integral whole by the synergy with the other materials, achieving the advantages of unique and intense fragrance and excellent mouth feel. The meat product prepared by the method with the smoked bacon seasoning has better mouth feel and quality.

Description

technical field [0001] The invention relates to seasonings, in particular to a smoked bacon seasoning and a method for using the same. Background technique [0002] Smoked bacon is a meat product with a strong flavor, which is made by marinating fresh meat with salt, spices, etc., and then processing it through steps such as smoking and baking. It has a very long history. In the past without refrigeration and packaging technology, extensive use of salt and reduction of water content in products were necessary measures to prolong the shelf life of meat. Nowadays, with the improvement of consumption level, smoked bacon has become an indispensable food product for entertaining guests and gifts to relatives and friends because of its unique aroma. The smoked bacon sold as a commercial product is expensive, and in order to ensure the color and taste of the meat, most of them are added with nitrite. It is difficult to verify the food safety, which restricts consumption. [0003]...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 郑彩成
Owner 巫溪县红池腊鲜食品有限公司
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