Processing technology for unsmoked nitrite-free cured meat product

A processing technology and a technology of cured bacon, which is applied in the field of processing technology of non-smoked and non-nitrified cured bacon products, can solve the problems of limiting the consumption of bacon products and affecting market competitiveness, etc., and achieve the effect of less equipment, simple operation and low investment

Inactive Publication Date: 2013-05-01
XUZHOU JIUSIXIANG FOOD
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This limits the consumption of bacon produ...

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The specific features of the present invention will be further described below in conjunction with specific embodiments.

[0008] Example: Pork leg meat is selected, deboned and segmented, fascia removed, then marinated with plant extracts, auxiliary materials, and spice preparations for a certain period of time, taken out and dried, smoked with liquid smoke, and finally vacuum-packed. .

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

No PUM Login to view more

Abstract

The invention provides a processing technology for an unsmoked nitrite-free cured meat product. The technology mainly comprises the steps of formulation of raw material standards, optimization of smoke flavor and color enhancing liquid, research on a non-smoking process for traditional Chinese bacon, screening and determination of a substitute for a nitrite, extraction of a plant-origin nitrite and processing of a meat product. The processing technology is characterized in that: (1) formulation of the raw material standards is a step of determining influence of each factor through orthogonal tests and eventually formulating raw material standards for various salted and cured products; (2) optimization of smoke flavor and color enhancing liquid is a step of selecting guaiacol, eugenol, high-salt dilute soy, glutamic acid, glucose, ascorbic acid and the like as a substrate for producing smoke flavor to obtain an optimal formula for the smoke flavor and color enhancing liquid; (3) in screening and determination of the substitute for the nitrite, zinc porphyrin is used as the substitute for the nitrite for processing of the meat product; and (4) extraction of the plant-origin nitrite is a step of selecting and using vegetable with high nitrate content, extracting and refining vegetable juice with high nitrate content and adding the refined vegetable juice into the cured meat product as a color former for processing of the meat product.

Description

technical field [0001] The invention relates to a food production process, in particular discloses a non-smoked and non-nitrate cured bacon product processing process. Background technique [0002] With the improvement of people's living and cultural standards, people have shifted their attention from the quantity of food to the quality of food. Food safety is related to people's health and life safety, to the development of the food industry and the prosperity of the national economy, and has received more and more attention. [0003] Chinese traditional meat products refer to the meat products that have been passed down from generation to generation for more than three thousand years in China for the purpose of facilitating storage, improving flavor, improving palatability, and increasing varieties. Unique and world-famous, it is the crystallization of thousands of years of experience and wisdom in the production of Chinese meat products, and is an important part of China...

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): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 不公告发明人
Owner XUZHOU JIUSIXIANG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products