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Pork and beef combined bacon and production method thereof

A production method and beef technology, which are applied in the field of pork and beef combined bacon and the production field thereof, can solve the problems of high cholesterol content, poor adhesion of bacon, heavy mutton taste, etc., and achieve the reduction of cholesterol content, good adhesion effect, and reduction of beef mutton. taste effect

Active Publication Date: 2013-07-10
名佑(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pork bacon cannot meet the needs and eating habits of many consumers due to the excess fat of pork
Beef bacon generally has the following disadvantages: first, the bacon produced by simply using beef front slope meat not only has poor adhesion and is easy to crack, but also has an astringent taste without chewing; Large-scale production; third, the fat contained in fat beef (beef pork belly) is high-grade saturated fatty acid. At the same time, beef fat not only has high cholesterol content, but also has a strong smell, strong toughness, poor taste, and dark yellow color

Method used

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  • Pork and beef combined bacon and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Pork and beef combined bacon, prepared from the following raw materials according to the following weight: 290kg pork belly, 340kg beef front slope, 35kg pork front slope, 205kg ice water, 11kg salt, 1kg monosodium glutamate, 2kg compound phosphate, 1kg carrageenan, Sodium nitrite 0.01kg, Monascus red 0.01kg, spices 3kg, glutamine transaminase 2kg, white sugar 4kg, glucose 2kg, soybean protein 8kg, starch 15kg, smoke liquid 0.4kg.

[0027] The production steps of this combined bacon are as follows:

[0028] (1) Pretreatment: remove pig hair, butter, cartilage, lymphoma, blood vessels, tendons, bones, broken bones, etc. from the pork belly, and remove excess fat and foam layer. The thickness of the pork belly is controlled within 25mm. The thickness of the fat layer is controlled within 10mm; the cartilage, lymphoma, blood vessels, tendons, bones, broken bones, etc. are removed from the pork and beef meat, and the thickness of the pork and beef meat is controlled at 20mm...

Embodiment 2

[0044] Combination of pork and beef bacon, prepared from the following raw materials according to the following weight: pork belly 305kg, beef front slope 360kg, pork front slope 50kg, ice water 220kg, salt 12.5kg, monosodium glutamate 2.5kg, compound phosphate 3kg, carrageenan 2kg, sodium nitrite 0.03kg, red yeast rice 0.02kg, spices 4.5kg, glutamine transaminase 3.8kg, white sugar 5kg, glucose 3kg, soybean protein 10kg, starch 18kg, smoke liquid 0.55kg.

[0045] The production steps of this combined bacon are the same as in Example 1.

Embodiment 3

[0047] Pork and beef combined bacon is prepared from the following raw materials according to the following weight: pork belly 320kg, beef front slope 370kg, pork front slope 65kg, ice water 235kg, salt 14kg, monosodium glutamate 3kg, compound phosphate 4kg, carrageenan 3kg, Sodium nitrite 0.04kg, Monascus red 0.03kg, spices 6kg, glutamine transaminase 5kg, white sugar 7kg, glucose 4kg, soybean protein 12kg, starch 20kg, smoke liquid 0.7kg.

[0048] The production steps of this combined bacon are the same as in Example 1.

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Abstract

The invention discloses a pork and beef combined bacon and a production method thereof. The combined bacon is prepared from the following raw materials in parts by weight: 290 to 320 parts of streaky pork, 340 to 370 parts of foreslope beef, 35 to 65 parts of foreslope pork (lean pork), 205 to 235 parts of ice water and accessories. The combined bacon is prepared from raw meat by pretreatment, accessory injection, tumbling, die filling, digestion, drying, smudging, quick freezing, slicing and packing. The combined bacon has a good adhesion effect, is difficult to loosen, can be applied to various cooking modes such as frying, baking, steaming and instant boiling, is tender and delicious and balances various nutrients, and customers can enjoy unique flavor of blending multiple kinds of meat.

Description

technical field [0001] The invention relates to a meat product and a production method thereof, in particular to a pork and beef combined bacon and a production method thereof. Background technique [0002] Bacon products currently on the market are mainly pork bacon, and a small amount of beef bacon is also arranged, but there is no combination bacon of pork and beef. Pork bacon can not satisfy the demands and eating habits of numerous consumers because the fat of pork is too much. Beef bacon generally has the following disadvantages: first, the bacon produced by simply using beef front slope meat not only has poor adhesion and is easy to crack, but also has an astringent taste without chewing; Large-scale production; third, the fat contained in fat beef (beef pork belly) is high-grade saturated fatty acid. At the same time, beef fat not only has high cholesterol content but also has a strong smell, strong toughness, poor taste, and dark yellow color. Contents of the inv...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 黄辉煌陈进水
Owner 名佑(福建)食品有限公司
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