Preparation method of convenient and instant cured meat

A bacon and convenient technology, which is applied in the field of preparation of instant bacon, can solve the problems of inconvenience in carrying and storage, high salt content, harmful health, etc., and achieves the effects of diversified taste, low salt content and delicious taste.

Active Publication Date: 2014-08-06
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the bacon eaten by people is generally not instant food, which has a single taste, is not easy to carry and store, and has a high salt content, which is harmful to health

Method used

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  • Preparation method of convenient and instant cured meat
  • Preparation method of convenient and instant cured meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 is the preparation of bacon and dried bamboo shoots instant bacon

[0038] 1) The processing of raw materials is as follows:

[0039] a Cut the auxiliary material into strips with a length of 2 to 4 cm;

[0040] b Wash the bacon with clean water and cut it into strips with a length of 3-7cm, a width of 1-2cm, and a thickness of 0.5-1cm;

[0041] 2) Color protection of auxiliary materials and cooking of bacon:

[0042] a Dried bamboo shoots color protection and cooking:

[0043] Based on 60 parts by weight of auxiliary materials, 0.12 parts of citric acid, CaCl 2 1.8 parts, 600 parts of water, prepared as a color-protecting solution, soaked the dried cowpea segment in the color-protecting solution, with a solid-to-liquid ratio of 1:10, at a temperature of 40°C, and kept it warm for 110 minutes, and then put the dried bamboo shoots in a temperature of 95°C Boil in water for 30 minutes, remove and drain for later use;

[0044] b Cooking of bacon:

[004...

Embodiment 2

[0056] Embodiment 2 is the preparation of bacon and dried cowpea instant bacon

[0057] 1) The processing of raw materials is as follows:

[0058] a Cut the auxiliary material into strips with a length of 2 to 4 cm;

[0059] b Wash the bacon with clean water and cut it into strips with a length of 3-7cm, a width of 1-2cm, and a thickness of 0.5-1cm;

[0060] 2) Color protection of auxiliary materials and cooking of bacon:

[0061] a Dried cowpea color protection:

[0062] Based on 80 parts by weight of auxiliary materials, 0.16 parts of citric acid, CaCl 2 2.4 parts, 800 parts of water to make color protection solution, immerse the dried cowpea segment in the color protection solution, the solid-to-liquid ratio is 1:10, heat preservation at 50°C for 120 minutes, pick up and drain for later use;

[0063] b Bacon boiled:

[0064] Put the sliced ​​bacon into water at a temperature of 95°C, with a solid-to-liquid ratio of 1:10, cook for 30 minutes, pick up and drain for late...

Embodiment 3

[0077] Embodiment 3 is the preparation of bacon and dried fungus ready-to-eat bacon

[0078] 1) Separate processing of raw materials:

[0079] a Cut the auxiliary material into strips with a length of 2 to 4 cm;

[0080] b Wash the bacon with clean water and cut it into strips with a length of 3-7cm, a width of 1-2cm, and a thickness of 0.5-1cm;

[0081] 2) Color protection and boiled bacon:

[0082] a Excipient color protection: 0.2 part of citric acid, CaCl 2 3 parts, 1000 parts of water to prepare color protection solution, soak the cowpea segment in the color protection solution, the solid-to-liquid ratio is 1:10, heat preservation at 60°C for 130 minutes, pick up and drain for later use;

[0083] b Cooking of bacon: Put the cut bacon into water at a temperature of 100°C, with a solid-to-liquid ratio of 1:10, cook for 40 minutes, remove and drain for later use;

[0084] 3) Mixing material:

[0085] a. Auxiliary material mixing: mix the drained auxiliary material with...

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Abstract

The invention discloses a preparation method of convenient and instant cured meat. The preparation method is characterized in that traditional cured meat, cowpeas, bamboo shoots, mushrooms or radish dehydrated vegetables are taken as raw materials to prepare the convenient and instant cured meat by a modern processing process. The convenient and instant cured meat is supplied for people to eat to be adapted to fast-paced life of the society and has the characteristics of fresh taste, unique flavor and abundant nutrition.

Description

technical field [0001] The invention relates to a preparation method of convenient instant bacon, which belongs to the field of food processing. Background technique [0002] With the improvement of living standards and the accelerated pace of work, people tend to choose food that is convenient and quick to eat. The development and production of convenience food is the development trend of the food industry. The ready-to-eat dish is a novel, practical and promising convenience food. The cured meat eaten by people is generally not instant food, has a single taste, is not easy to carry and store, and has a high salt content, which is harmful to health. We hope to solve the above problems through modern processing technology, and provide people with a convenient instant bacon product with low salt content and reasonable nutrition. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of convenient ready-to-eat bac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/212A23L13/10A23L19/00
Inventor 贾利蓉訾营磊郭洪英李玮赵紫君
Owner SICHUAN UNIV
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