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Technology for processing formaldehyde-free and benzo(alpha)pyrene-free smoked meat product

A processing technology and meat product technology, which is applied in the processing technology field of formaldehyde-free and benzopyrene-free smoked meat products, can solve problems such as difficult continuous production, unstable product quality, and scab on the product skin, and achieve a balance of migration rate , promote outward migration, and have a strong smoky flavor

Active Publication Date: 2014-07-02
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many shortcomings in the traditional smoked meat product technology
For example, the process cycle is long, the equipment is simple and manual operation, continuous production is difficult, and the product quality is unstable. Among them, the most prominent shortcomings are the problem of scabbing and dryness of the product skin, which seriously affects the taste of the product. Avoid bacon and become a bottleneck in the development of bacon, a family specialty product
Moreover, traditional smoked meat products will produce a certain amount of polycyclic aromatic hydrocarbons such as benzo(α)pyrene after being smoked with wood chips, and a certain amount of formaldehyde, benzo( α) Pyrene and formaldehyde both have certain carcinogenicity and pose a great threat to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, smoked bacon

[0022] (1) Selection and pretreatment of raw materials: 100kg of first-grade pork belly with skin, requiring fat and thin, with subcutaneous fat less than 2cm, and then divided into strips with a width of 4-6cm and a length of 12cm. Soak in warm water to remove oil slicks, dirt, then drain.

[0023] (2) Pickling liquid and pickling: ingredients include 3kg salt, 1kg green onion, 500g ginger, 250g garlic, 250g star anise, 200g peppercorns, 100g cumin, 80g cinnamon, 80g cloves, 80g amomum, 50g nutmeg, 250g sweet bean sauce, soy sauce 450g, vinegar 100g. Add 150kg of water, and boil the ingredients for 3 hours on high heat. Discard the residue after cooling, put the residue marinating liquid, meat base and 150g color and taste safe three-effect smoking liquid (prepared according to the method in Example 1 of Chinese patent application 201110141175.0) into the tumbler for 2-6 hours at a slow speed, 20r / min The temperature is controlled at 0-4...

Embodiment 2

[0035] Embodiment 2, smoked beef

[0036] 1. Selection and pretreatment of raw materials: choose healthy fresh beef, cut the beef into 750g beef pieces, the total amount is 100kg, wash and drain.

[0037] 2. Pickling liquid and pickling: ingredients include 3kg salt, 1kg green onion, 500g ginger, 250g garlic, 250g star anise, 400g pepper, 100g cumin, 80g cinnamon, 80g clove, 80g amomum, 50g nutmeg, 80g sugar, 250g sweet noodle sauce , 450g soy sauce, 100g vinegar. Cook the ingredients for 2 hours. Discard the residue after cooling, mix the obtained marinade, meat base and 150g color-flavor-safe three-effect smoked liquid (prepared according to the method in Example 3 of Chinese patent application 201110141175.0) and put them into a tumbler for 2-6 hours at a slow speed , speed 12r / min. The temperature is controlled at 0-4°C.

[0038] 3. Take it out and wash it, hang it for 50 minutes to dry.

[0039]4. Preheating, drying, and smoking: first preheat, set the temperature in...

Embodiment 3

[0045] Embodiment 3, smoked pork belly

[0046] 1. Selection and pretreatment of raw materials: select 100kg of pork belly, rub with vinegar and alum to remove dirt and mucus, rinse, then soak in water with food-grade sodium carbonate for 5 hours, remove and drain.

[0047] 2. Pickling liquid and pickling: ingredients include 3kg salt, 1kg green onion, 500g ginger, 250g garlic, 250g star anise, 200g pepper, 100g cumin, 80g cinnamon, 80g clove, 80g amomum, 50g nutmeg, 80g sugar, 250g sweet noodle sauce , 450g soy sauce, 100g vinegar. Cook the ingredients for 1.5 hours. Discard the residue after cooling, mix the obtained pickling solution, the swollen pork belly with 150g of color and taste safe three-effect smoked liquid (prepared according to the method in Example 2 of Chinese patent application 201110141175.0) and put it into a tumbler for slow rolling Knead for 2-4 hours, the speed is 12r / min, and the temperature is controlled at 0-4°C.

[0048] 3. Take it out and wash it...

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Abstract

The invention belongs to the field of food processing and discloses a technology for processing a formaldehyde-free and benzo(alpha)pyrene-free smoked meat product. The technology comprises the following steps of 1, raw material selection and pretreatment, 2, pickling liquid preparation and pickling, 3, washing and drying in air, 4, pre-heating, drying and smoking, and 5, heat dissipation, vacuum packaging, labeling and warehousing. The technology adopts a sectional-type baking technology, improves product quality and solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. The technology simplifies and optimizes the traditional smoking technology, shortens processing time, reduces a production cost, obviously improves product quality, and well solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. Through the combination of the processes and use of a smoking solution which has effects of coloring and improving a taste and is safe, the formaldehyde-free and benzo(alpha)pyrene-free smoked meat product is obtained.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a processing technology of formaldehyde-free and benzo(α)pyrene-free smoked meat products. Background technique [0002] Smoked meat products are deeply loved by many consumers because of their unique flavor. But there are many shortcomings in the traditional smoked meat product technology. For example, the process cycle is long, the equipment is simple and manual operation, continuous production is difficult, and the product quality is unstable. Among them, the most prominent shortcomings are the problem of scabbing and dryness of the product skin, which seriously affects the taste of the product. The bacon stays far away and becomes a bottleneck in the development of bacon, a specialty product of the family. Moreover, traditional smoked meat products will produce a certain amount of polycyclic aromatic hydrocarbons such as benzo(α)pyrene after being smoked with wood chips, and a c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/318A23B4/044A23L13/10A23L13/70
Inventor 彭增起芮露明
Owner NANJING AGRICULTURAL UNIVERSITY
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