Method for processing Tujia smoked bacon

A technology of smoked bacon and a new method, which is applied in the processing field of cured food, can solve the problems of high nitrite content, fat oxidation, and high benzo, and achieve the effect of simple operation process, preventing fat oxidation, and improving quality

Active Publication Date: 2013-01-16
宜昌神头岩农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a new processing method of Tujia smoked bacon, which overcomes the high nitrite content, high benzo(α)pyrene residue, serious fat o...

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  • Method for processing Tujia smoked bacon
  • Method for processing Tujia smoked bacon
  • Method for processing Tujia smoked bacon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A new method for processing Tujia smoked bacon, comprising the following steps:

[0027] 1) Wash the fresh meat and cut it into strips;

[0028] 2) Take an appropriate amount of salt, spices and tea polyphenols and mix well to get marinated seasoning, and then spread the seasoning evenly on the strips of fresh meat, marinate for 10 days, during the marinating process fresh meat: salt: spices: more tea The weight ratio of phenol is 100:5:0:0.01;

[0029] 3) Hang the marinated meat and smoke it with firewood for 20 days at a temperature of 20°C. When smoking, add a smoke and dust isolation layer 3 between the meat 1 and the firewood 2, see figure 1 The purification layer is the charcoal of the adsorption film of the lower floor and the upper floor 1.0cm, and the purification layer is changed every 5 days. The height of the purification layer from the firewood is 1.0m during smoking, and the height of the meat is 0.1m from the purification layer;

[0030] Through the Tuj...

Embodiment 2

[0032] A new method for processing Tujia smoked bacon, comprising the following steps:

[0033] 1) Wash the fresh meat and cut it into strips;

[0034] 2) Take an appropriate amount of salt, spices, and pueraria flavonoids and mix well to obtain marinated seasonings, and then spread the seasonings evenly on the strips of fresh meat, and marinate for 15 days. During the marinating process, fresh meat: salt: spices: Pueraria flavonoids The weight ratio is 100:3:2:0.3;

[0035] 3) Hang the marinated meat and smoke it with firewood for 30 days at a temperature of 50°C. When smoking, a smoke and dust purification layer is added between the meat and the firewood; the purification layer is the lower layer of adsorption film and the upper layer of 10.0cm Diatomaceous earth, the purification layer is replaced every 10 days, the height of the purification layer from the firewood during smoking is 1.5m, and the height of the meat from the purification layer is 1.0m;

[0036] Through th...

Embodiment 3

[0038] A new method for processing Tujia smoked bacon, comprising the following steps:

[0039] 1) Wash the fresh meat and cut it into strips;

[0040] 2) Take an appropriate amount of salt, spices and rutin and mix well to obtain marinated seasoning, then spread the seasoning evenly on the strips of fresh meat, and marinate for 15 days. During the marinating process, fresh meat: salt: spices: rutin The weight ratio is 100:1:5:0.1;

[0041] 3) Hang the marinated meat and smoke it with firewood for 30 days at a temperature of 40°C. When smoking, add a dust-proof purification layer between the meat and the firewood; the purification layer is the lower adsorption film and the upper layer 5.0cm The mixture of charcoal and diatomaceous earth, the ratio of charcoal and diatomite is 1:1, the purification layer is replaced every 7 days, the height of the purification layer from the firewood is 2.0m when smoking, and the height of the meat from the purification layer is 0.5m;

[0042...

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Abstract

A novel method for processing Tujia smoked bacon comprises the following steps of: 1) washing and cutting the fresh meat into strips; 2) adding a natural antioxidant into the traditional pickling seasoning for uniformly mixing, and then uniformly daubing the seasoning on the strip-shaped fresh meat, and pickling for 7 to 15 days; 3) hanging and smoking the pickled meat for 20 to 30 days through firewood, controlling the temperature of the bacon layers to 20 to 50 EDG C, and installing a smoke separating and purifying layer between the meat and the firewood when the meat is smoked; and obtaining the Tujia smoked bacon by the steps. The method provided by the invention is simple to operate and convenient to realize, and the Tujia smoked bacon provided by the method has various indexes according with the relevant national rules, delicious in taste and liable to popularize.

Description

technical field [0001] The invention relates to the field of processing cured food, in particular to a processing method of Tujia smoked bacon. Background technique [0002] Bacon is a traditional regional and seasonal meat product with a long history in our country. , strong flavor characteristics, deeply loved by most people. [0003] Due to the purpose of preservation, the traditional Tujia cured meat needs to add a lot of salt during the processing process, resulting in too high salt content, which affects consumption. During the smoking process, carcinogens such as nitrite, fat oxidation, and benzo(α)pyrene will be produced, as shown in Table 1, which pose a threat to the health of consumers. Simultaneously, a large amount of black tar and soot can gather on the surface of bacon during smoking process, have influenced the attractive in appearance of product and edible, have produced certain influence to product market. Simultaneously, also stopped the industrializati...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 廖全斌李昕李志红胥焘
Owner 宜昌神头岩农业开发有限公司
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