Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Guangdong style cured meat and production process thereof

A production process and Cantonese-style technology, which is applied in the field of Cantonese-style sausage and its production process, can solve the problems of inability to adjust the temperature, taste and flavor of finished bacon products, and achieve balanced and stable taste, uniform and more comprehensive contact, and improved quality.

Inactive Publication Date: 2012-10-17
GUANGXI MINGXIANGYUAN FOOD
View PDF2 Cites 37 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The baking temperature of this invention is constant, and the temperature cannot be adjusted according to different stages in the baking process, resulting in poor taste and flavor of the finished bacon

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Guangdong style cured meat and production process thereof
  • Guangdong style cured meat and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Pork pre-treatment: Thaw frozen pork in a thawing pool with a water temperature of 40°C. After deboning, removing lymph, peeling, and separating fat and lean meat, cut them into fat and lean meat grains and lean meat grains respectively. The lean meat grain size is 3mm. , the fat particle size is 5mm;

[0022] 2. Cleaning: Soak the fat meat grains in warm water at 50°C for 10 minutes, wash off the grease, rinse with cold water, and drain;

[0023] 3. Pickling: Take 70kg of lean meat grains and 30kg of fat and lean grains and put them in a pickling basin, add the following ingredients: white sugar, salt, white wine, sodium nitrite, monosodium glutamate, the addition amount of the ingredients is: 10kg, 2kg , 2kg, 0.005kg, 0.3kg, stir evenly, marinate for 5 minutes;

[0024] 4. Filling: Send the marinated meat into the sausage enema machine for enema, piercing holes, tying grass ropes, and washing with cold water to obtain pork sausages;

[0025] 5. Drying: Put the po...

Embodiment 2

[0029] 1. Pork pre-treatment: Thaw frozen pork in a thawing pool with a water temperature of 40°C, cut into long strips of meat about 40cm in length, 4cm in width, and 2cm in thickness;

[0030] 2. Cleaning: Wash the above-mentioned strips of meat with warm water at 40°C to remove the grease, then rinse with cold water and drain for later use;

[0031] 3. Pickling: Take 100kg long strip meat, add the following ingredients: white sugar, salt, white wine, sodium nitrite, monosodium glutamate, the addition amount of the ingredients is: 15kg, 3kg, 4kg, 0.01kg, 0.4kg , stir evenly, marinate for 12 hours, turn it up and down every 30 minutes for the first 2 hours;

[0032] 4. Drying: Send the above-mentioned strips of meat into a hot air drying oven, bake at 50°C for 10 hours, then heat up to 58°C and bake for 25 hours, then cool down to 45°C and bake for 15 hours. Take it out to get Cantonese-style bacon. The moisture content of the bacon was measured to be 22%, and the color deve...

Embodiment 3

[0036] 1. Pre-treatment of duck meat: Thaw the frozen raw duck in a thawing pool with a water temperature of 40°C. The thawed raw duck is cut from the chest to remove bones, tendons, periosteum and hair, and the whole duck is set aside;

[0037] 2. Spice treatment: crush the anise into 30-mesh anise powder for later use;

[0038] 3. Pickling: Take 100kg whole duck and place it in a pickling basin, add the following ingredients: white sugar, salt, white wine, sodium nitrite, monosodium glutamate, anise powder, the addition amount of the ingredients is respectively: 13kg, 2.5kg , 3kg, 0.008kg, 0.4kg, 0.4kg, spread evenly, marinate for 24 hours, turn up and down twice on the way. Put the marinated whole duck in cold water to remove the salt for 2 hours;

[0039] 4. Drying: Put the above-mentioned whole duck into a hot air drying oven, bake at 50°C for 10 hours, then raise the temperature to 62°C and bake for 28 hours, then lower the temperature to 45°C and bake for 15 hours, tak...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The present invention discloses a Guangdong style cured meat and a production process thereof. The production process comprises the following steps: 1) pre-treatment: adopting pork or duck as a raw material, and cutting the pork into pork particles or long strip pork; 2) sousing; 3) filling: filling the soused pork particles in a sausage container to obtain a pork sausage; and 4) drying: feeding the pork sausage, the long strip pork and the whole duck to a hot air drying oven, baking for 10-12 hours at a temperature of 50-52 DEG C, then heating to a temperature of 58-62 DEG C, baking for 25-28 hours, then cooling to a temperature of 45-50 DEG C, baking for 15-20 hours, and removing the materials to obtain the Guangdong style cured meat, wherein the obtained Guangdong style cured meat comprises the Guangdong style dried sausage, the Guangdong style dried meat and the Guangdong style dried duck. The Guangdong style cured meat produced by the process of the present invention has characteristics of stable quality and special flavor.

Description

technical field [0001] The invention relates to the technical field of meat product processing, and mainly relates to Cantonese-style sausage and a production process thereof. Background technique [0002] Cantonese-style preserved meat is a traditional flavor food in my country. It originated in the Tang and Song Dynasties and has a history of hundreds of years. Its production areas are mainly concentrated in southern provinces such as Guangdong and Guangxi. The finished products have good texture and flavor and are loved by consumers. The preparation process of Cantonese-style cured meat generally includes steps such as material selection and trimming, mixing, baking, packaging, etc. Among them, drying is the most critical. This step is not a simple dehydration process. It also involves various flavors, colors, and textures. It affects the quality of Cantonese-style sausage, so Cantonese-style Lamei pays attention to "three-point production and seven-point drying". In the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/317A23L1/315A23L13/60A23L13/50
Inventor 黄雄坚
Owner GUANGXI MINGXIANGYUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com