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Bacon product preservation process

A technology for bacon and products, which is applied in the direction of preserving meat/fish with acid, and preserving meat/fish with a coating protective layer, etc., which can solve the problems of bacon being restricted by seasons and unstable product quality, so as to improve farmers' income and production cycle Short, the effect of promoting the harmonious development of society

Inactive Publication Date: 2012-05-16
朱琼俊
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A fresh-keeping process for bacon products, which is a new type of fresh-keeping process disclosed mainly to solve the problems of seasonal restrictions and unstable product quality in the production process of bacon; its process flow:

Method used

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  • Bacon product preservation process
  • Bacon product preservation process
  • Bacon product preservation process

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Embodiment Construction

[0029] The technical features of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0030] Embodiment, (1) take product local flavor and relevant physicochemical parameter as index, isolate, screen and identify lactic acid bacteria strain from the Suining sausage of local famous special meat product-natural fermentation, after mixed culture, as fermentation strain, in artificial control Under fermentation. Based on factors such as fermentation temperature, fermentation time, inoculum amount of fermented bacteria, and salt content, etc., the parameters of bacon fermentation process are optimized based on flavor, color, acid value, and pH value.

[0031] (2) Using texture, flavor, color, etc. as indicators, add papain, pancreatic lipase, calpain, pronase and other enzyme preparations during the pickling process to determine the amount of enzyme added, enzymatic hydrolysis time and enzymatic hydrolysis t...

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Abstract

The invention relates to a bacon product preservation process which is a novel preservation process mainly for solving the problems of seasonal limitation, unstable product quality and the like in the bacon production process. The process flow is as follows: (1) screening strains for fermenting bacon products and establishing bacon fermentation conditions; (2) determining the type, dose and enzymolysis conditions of enzyme; (3) analyzing the changes of acid value and peroxide value in the bacon production process and selecting an antioxidant; and (4) preparing an edible film coating agent and establishing a film coating technology, i.e. by taking microbes, acid value, peroxide value and TBA(thiobarbituric acid) value as indices, using different compound edible film materials such as chitosan, modified starch and soybean protein isolate and adding nisin, thereby enhancing the antiseptic and antioxidation effects. Antiseptic treatment is carried out on the product by different film coating technologies such as dipping, spraying and the like. The bacon product preservation process is simple to operate and has obvious effects.

Description

technical field [0001] The invention relates to a method for making food, and more precisely discloses a fresh-keeping process for bacon products. Background technique [0002] The processing of bacon includes several processes such as raw meat pretreatment, pickling, dehydration, and preservation. It is an outstanding representative of traditional meat products in my country. It originated in the Tang Dynasty and is mainly produced in Guangdong, Sichuan, Yunnan, Hunan, the Yellow River and the Yangtze River. watershed. my country has a long history of processing cured bacon products and superb processing technology, and there are also many traditional bacon varieties, such as Jinhua ham in Zhejiang, Xuanwei ham in Yunnan and Nanjing salted duck, etc. Made an outstanding contribution. Suining sausage is also one of the outstanding representatives. It is a traditional food with regional characteristics in Suining and is well-known in the surrounding areas of Jiangsu, Shandong...

Claims

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Application Information

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IPC IPC(8): A23B4/12A23B4/10
Inventor 朱琼俊
Owner 朱琼俊
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