Pickling method of preserved meat

A technology for bacon and meat strips, applied in the directions of food preparation, application, food science, etc., can solve problems such as carcinogenicity, achieve the effects of being easy to eat, avoid meat stiffness, and reduce benzopyrene residues

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

At the same time, the smoke used to smoke bacon contains a large a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. fresh pork is divided into 20cm wide, 8cm wide, and 0.7kg skin-on strips, and then 0.5kg of wine at 50°C is evenly smeared on every 50kg of meat strips, and then 3.5kg of marinade is evenly smeared, and the marinade is in parts by weight It includes the following ingredients: 4.5 parts of table salt, 0.2 part of minced ginger, 0.2 part of minced garlic and 0.4 part of peppercorns;

[0026] b. After smearing the smeared meat strips in an environment of 16-17°C for 5 days, rinse the surface of the meat strips with clean water until there is no residue;

[0027] c. Hang the rinsed meat strips until there is no water dripping down, put them into a closed smoking room at 40-43°C, first smoke and roast with the smoke generated by burning cypress branches for 6 hours, and then use cypress shavings and firewood shavings to mix evenly The smog produced by the combustion of the mixture was smoked and roasted for 6 days to obtain smoked meat strips, and the mixture included 1 p...

Embodiment 2

[0036] The cured bacon method of the present embodiment comprises the following steps:

[0037] a. Cut the fresh beef into 30cm long, 10cm wide, and 1kg strips of meat with skin, then evenly smear 1kg of wine at 55°C on every 50kg of meat strips, and then evenly smear 4kg of marinade, and the marinade includes the following ingredients in parts by weight : 5 parts of table salt, 0.4 parts of minced ginger, 0.4 parts of minced garlic, 0.6 parts of peppercorns, 0.5 parts of orange peel powder, 0.5 parts of tartaric acid and 0.2 parts of sodium hypophosphite; Mix and stir-fry over low heat until no visible water vapor escapes, then spread evenly on the meat strips while hot, then mix several ingredients of the remaining marinade and spread evenly on the meat strips, among them, fry salt and other materials in advance It can make the taste better; orange peel powder has strong antioxidant activity, tartaric acid can help improve the antioxidant effect of orange peel powder, and so...

Embodiment 3

[0048] a. Fresh pork is divided into 25cm wide, 9cm wide, and 0.8kg meat strips with skin, and then 0.8kg wine is evenly smeared on every 50kg meat strips, and then 3.8kg marinade is evenly smeared, and the marinade comprises the following by weight: Ingredients: 4.8 parts of table salt, 0.3 parts of minced ginger, 0.3 parts of minced garlic, 0.5 parts of peppercorns, 0.7 parts of orange peel powder, 0.5 parts of tartaric acid and 0.3 parts of sodium hypophosphite; Stir-fry over low heat until no visible water vapor escapes, then spread evenly on the meat strips while hot, then mix several ingredients of the remaining marinade and spread evenly on the meat strips;

[0049] b. After smearing the smeared meat strips in an environment of 16-17°C for 5 days, rinse the surface of the meat strips with clean water until there is no residue;

[0050] c. Hang the rinsed meat strips until there is no water dripping down, put them in a closed smoking room at a temperature of 44-46°C and ...

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Abstract

The invention discloses a pickling method of preserved meat, which mainly comprises the following steps: cutting into strips-smearing seasonings-pickling-smoking-burning skin-cleaning-baking; the pickling steps of the method can lead a meat product to be tasty fast and have good tasting effect, the meat product is salty moderately and can avoid fat oxidation during the pickling process and preserve the fresh flavor of meat; the smoking temperature and the time are reasonably controlled during the smoking process, thereby leading the aroma of smog to be fully absorbed in the meat product and simultaneously avoiding meat stiffening due to excessive dehydration of cells; a condensing tube is adopted for condensing benzopyrene in the smog, thereby reducing the absorption capacity of the benzopyrene on the surface of the meat product and reducing the residual rate; the skin burning step can not only remove hair roots in the meat skin, but also lead the meat skin to be soft after boiling the preserved meat and facilitate the consumption; the cleaning step can clean dust particles on the surface of the meat product and further reduce the residue of the benzopyrene; and the meat product is dried at the specific temperature till the water content reaches 20%-25%, the meat product has good elasticity and high viscosity during the consumption, a consumer can not feel dry and astringent, and the taste is more comfortable.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for curing bacon. Background technique [0002] Bacon is a traditional meat product in China. It is widely loved by people because of its unique fragrance. [0003] The traditional bacon production process is similar. Generally, the meat strips are first marinated with spices, and then smoked and roasted with firewood. The process indicators are different, and the taste and texture of the bacon produced are also different. Homemade bacon has the common characteristics of pickled products, that is, salty, hard, dry, and astringent. As a mass-produced bacon, in order to obtain a better taste, nitrite is generally added during the preparation process to develop color and inhibit bacteria. At the same time, it improves the taste of the product, and strives to make the meat elastic and odor-free. In an acidic environment (such as in the stomach), nitrite can form nitr...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 郑彩成
Owner 巫溪县红池腊鲜食品有限公司
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