Low nitrite bacon and preparation method thereof

A low-nitrite, bacon technology, applied in the field of bacon processing, can solve the problems of restricting the production cost of bacon, large fluctuations in garlic prices, and high fat content, and achieve the effects of good color, unique aroma and good taste.

Inactive Publication Date: 2011-12-07
周仕明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of garlic fluctuates greatly, which has become a factor restricting the production cost of bacon
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 The preparation of bacon

[0024] The preparation process is divided into the following steps:

[0025] A In step A, the width of the meat strips is 5-10 cm, and the weight is 1000 grams. The seasoning is applied to no longer ooze out the moisture content. The seasoning contains salt equivalent to 0.4 times the weight of fresh meat, Be equivalent to the honey of 2% fresh meat weight and be equivalent to the bitter gourd of 0.3% fresh meat weight; In the said condiment, comprise the spices that are equivalent to the weight of salt etc., described spices are made up of following components by weight: by Zanthoxylum bungeanum , star anise, grass fruit, bay leaf, spirit grass, paixiang, Gan Si are mixed and crushed according to the weight ratio of 1:1:0.5:0.3:0.1:0.1:0.2;

[0026] B. Standing and marinating the strips of meat treated in step A for 7 days at 1° C. to obtain cured meat;

[0027] C Soak the cured meat obtained in step B with Pu'er tea water wit...

Embodiment 2

[0030] The preparation of embodiment two bacon

[0031] The preparation process is divided into the following steps:

[0032] A In step A, the width of the meat strips is 5-10 cm, and the weight is 2000 grams, and the seasoning is applied until the moisture no longer oozes out. The seasoning contains salt equivalent to 0.8 times the weight of fresh meat, Be equivalent to the honey of 5% of fresh meat weight and be equivalent to the bitter gourd of 10% of fresh meat weight; In the described condiment, comprise the spices that are equivalent to the weight such as salt, described spices is made up of following components by weight: by Zanthoxylum bungeanum , star anise, grass fruit, fragrant leaves, spirit grass, Paixiang, and Gan Si are mixed and crushed according to the weight ratio of 2: 1.5: 1: 0.7: 0.3: 0.3: 0.5;

[0033] B. Standing and marinating the strips of meat treated in step A for 15 days at 1° C. to obtain cured meat;

[0034] C soaking the cured meat obtained i...

Embodiment 3

[0038] The preparation of embodiment three bacon

[0039] The preparation process is divided into the following steps:

[0040] A In step A, the width of the meat strips is 5-10 cm, and the weight is 2000 grams, and the seasoning is applied until the moisture no longer oozes out. The seasoning contains salt equivalent to 0.8 times the weight of fresh meat, honey equivalent to 5% of the weight of fresh meat; the seasoning contains spices equivalent to the weight of salt, and the spices are composed of the following components in parts by weight: pepper, star anise, grass fruit, fragrant leaves, spirit grass , Paixiang, and Gan Si are mixed and crushed according to the weight ratio of 2: 1.5: 1: 0.7: 0.3: 0.3: 0.5;

[0041] B. Standing and marinating the strips of meat treated in step A for 15 days at 1° C. to obtain cured meat;

[0042] C soaking the cured meat obtained in step B with black tea water with a concentration of 100g / L for 14 hours, cleaning and draining;

[00...

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Abstract

The invention relates to the processing field of meat, and in particular relates to a processing method of preserved pork. The method specifically comprises the following steps of: cutting fresh meat into cutlets, coating a seasoning matter until no water flows from the cutlets, wherein the seasoning matter comprises salt with the weight 0.4 to 0.8 times that of the fresh meat, honey with the weight 2-5 percent of that of the fresh meat and bitter allium with the weight 0.3-10 percent of that of the fresh meat; stewing and pickling the cutlets for 7 to 15 days under 0 to 6 DEG C, soaking the pickled meat for 8 to 14 hours by black tea water or Pu'er tea water, cleaning and draining, and baking under 40 to 60 DEG C so as to obtain the low nitrite preserved pork. The preserved pork is good in mouthfeel, and good in color. In the preparation process of the preserved pork, the black tea water or the Pu'er tea water in an appropriate mixture ratio is used as a seasoning toner; the preserved pork is suitable for patients with hyperlipoidemia. For the preserved pork, the bitter allium is used for replacing spice garlic; the preserved pork contains full garlic taste, and can obviously reduce the low nitrite.

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. Specifically, it is a processed meat product made after being cured and then roasted (or exposed to sunlight). Bacon has strong anti-corrosion ability and can prolong the preservation time. It is loved by many people because of its unique smoky smell. It has been loved by people for thousands of years. But delicious bacon often faces the problem of excessive nitrite. Nitrite is a carcinogen. Our country stipulates that the content of nitrite in bacon should not exceed 23mg / kg, and developed countries are more stringent. However, in the process of preparing bacon, in order to pursue a good taste, many businesses ignore the problem of excessive nitrite and increase the taste and color of sausage at the expense of health. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 李红
Owner 周仕明
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