Curing agent for curing meat product and method for curing preserved meat

A technology for pickling preparations and meat products, which is applied in the field of pickling preparations for cured bacon and cured meat products. It can solve the problems of fat oxidation, hygiene and toxin residues, and extensive operation methods, so as to achieve safe shelf life and improve moisture content. The effect of simple content and process

Inactive Publication Date: 2014-02-05
冯彩平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0061] (2) Severe fat oxidation
[0062] (3) Hygiene and toxin residue issues
Although the research shows that its hygienic quality is safe, there are still many hidden dangers in the extensive operation mode

Method used

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  • Curing agent for curing meat product and method for curing preserved meat
  • Curing agent for curing meat product and method for curing preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Marinade Recipe 1

[0087] 2.5kg of table salt, 3.5kg of white sugar, 2kg of koji wine, 3kg of colorless soy sauce, 0.5kg of compound phosphate, 0.03kg of tea polyphenols, 0.006kg of sodium nitrite, 0.05kg of sodium erythorbate, 50g of Ni sin, 1000ml of potassium lactate, spices 400g.

[0088] Each raw material is weighed in the pickling preparation formula 1, is used for pickling raw pork 100kg.

[0089] Process 1: Raw meat→cut into strips of about 25×10cm→weigh (200g)→add marinade→tumble and marinate in a tumbler (4°C 50min)→place in a marinating tank for marinating Preparation (marinated at 4°C for 72 hours)→washing in water at 40°C (removing surface oil and sundries, etc.)→drying the surface moisture at room temperature→baking and drying in a drying room (baking at 50°C for 30h)→smoke (Smoking at 60°C for 4 hours)→Close the flue→Dry to finished product→Shut down and cool down→Cool→Vacuum pack with PE / Ny composite packaging film (35cm×15cm).

Embodiment 2

[0091] Marinade Recipe 2

[0092] Salt 2.0kg, white sugar 2.5kg, koji wine 1kg, colorless soy sauce 4kg, compound phosphate 0.2kg, tea polyphenols 0.01kg, sodium nitrite 0.01kg, sodium erythorbate 0.025kg, Nisin 25g, potassium lactate 500ml, spices 800g .

[0093] Each raw material in the marinade formula 2 is weighed, and is used for marinating raw beef 100kg.

[0094] Process 2: Raw meat → cut into strips of about 25×10cm → weigh (200g) → add pickling agent → knead and marinate in a tumbler (4°C 35min) → place in a marinating tank for marinating Preparing (marinating at 4°C for 70 hours) → washing in water at 40°C (removing surface oil and sundries, etc.) → drying surface moisture at room temperature → drying in a drying room (baking at 52°C for 28 hours) → smoking (Smoking at 60°C for 2 hours)→Close the flue→Dry to finished product→Shut down and cool down→Cool→Vacuum pack with PE / Ny composite packaging film (35cm×15cm).

Embodiment 3

[0096] Marinade Recipe 3

[0097] Salt 3.0kg, white sugar 4.5kg, koji wine 3kg, colorless soy sauce 1kg, compound phosphate 0.3kg, tea polyphenols 0.05kg, sodium nitrite 0.012kg, sodium erythorbate 0.01kg, Ni sin 10g, potassium lactate 1200ml, spices 200g.

[0098] Each raw material in the marinade formula 2 is weighed, and is used for marinating raw chicken 100kg.

[0099] Process 3: Raw meat→cut into strips of about 25×10cm→weigh (200g)→add marinade→tumble and marinate in a tumbler (4°C 65min)→place in a marinating tank for marinating Preparation (marinate at 4°C for 74h) → wash in water at 40°C (remove surface oil, sundries, etc.) → dry the surface moisture at room temperature → bake and dry in a drying room (bake at 54°C for 32h) → smoke (Smoking at 60°C for 6 hours)→Close the flue→Dry to finished product→Shut down and cool down→Cool→Vacuum pack with PE / Ny composite packaging film (35cm×15cm).

[0100] In the above example:

[0101] Table salt (first grade): Refined sa...

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PUM

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Abstract

The invention discloses a curing agent for curing a meat product. The curing agent is composed of the following raw materials in parts by weight: 2000-3000 parts of table salt, 2500-4500 parts of white granulated sugar, 1000-3000 parts of distiller yeast, 1000-4000 parts of soybean sauce, 200-500 parts of composite phosphate, 10-50 parts of tea polyphenol, 6-12 parts of sodium nitrite, 10-50 parts of sodium erythorbate, 10-50 parts of nisin, 650-1650 parts of potassium lactate and 200-800 parts of spices. The curing agent contains less salt, so that the problem that the mouth feel of preserved meat is too salty and too hard is solved, and the preserved meat has stable quality and safe shelf life. According to the curing agent, the adding amount of sodium nitrite in the preserved meat is reduced and a natural and toxin-free preservative is added, so that the guarantee period of the meat product is prolonged and the requirements of people on health and health care can be met. A method for rolling and curing the meat product not only can meet various technical indexes and technological parameters, but also has a simple process and greatly shortens the production period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salting agent for cured meat products and a method for curing bacon. Background technique [0002] Meat is the main food in people's life. The meat available for human consumption mainly includes pork, beef, mutton, poultry and rabbit meat. The quality of meat includes nutritional quality and eating quality, and the eating quality of meat includes color, tenderness, water retention, flavor, and juiciness. [0003] The color and luster of meat does not have much influence on the nutritional value of meat, but affects appetite and commodity value to some extent. The color of meat mainly depends on the pigment substances in the muscle - myoglobin and hemoglobin. The amount and chemical state of myoglobin cause different shades of color in different animals and different muscles, and the color of flesh is ever-changing, from purple to bright red, from brown to gray, and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/226A23L13/70A23L13/40A23L27/20
CPCA23L13/428A23L27/00
Inventor 冯彩平刘泽鑫张苏勤杜京旗闫艳华高平于艳琴王莉王改芳赵建英
Owner 冯彩平
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