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Preserved meat processing method

A processing method and bacon technology, applied in the field of meat product processing, can solve the problems affecting product quality and appearance, complicated process, long production time, etc., and achieve the effects of shortening marinating time, improving anti-corrosion and fresh-keeping, and improving work efficiency.

Inactive Publication Date: 2014-11-12
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production time of this invention is long, and it takes 40 days to produce the finished product. There is a large amount of smoke and dust attached to the surface of the product, which requires dust removal treatment. The process is cumbersome, which affects the quality and appearance of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of bacon spice liquid

[0034](1) Weigh 20 grams of Zanthoxylum bungeanum and 10 grams of star anise, wrap them with medical gauze, put them into 970 grams of water and boil them over high heat, then extract them at a temperature of 85°C for 3 hours, and cool to obtain a spice liquid.

[0035] 2. Processing of raw meat

[0036] Use pork hind legs as raw meat, divide it into strips of about 300 grams, and the fat of the meat is about 20%. The weight used for curing bacon after division is 4850 grams.

[0037] 3. Marinating the meat

[0038] (1) According to the weight of the above meat, weigh 145.5 grams of salt (3%), 48.5 grams of white sugar (1%), 25 grams of liquor, 0.7 grams of sodium nitrite, 0.02 grams of nisin, and 0.004 grams of natamycin ; Spice liquid 194 grams (4%).

[0039] (2) Weigh the pickling agent, dissolve the solid components in the liquid components, and make a pickling solution;

[0040] (3) Put the meat into the marinating contai...

Embodiment 2

[0056] 1. Preparation of bacon spice liquid

[0057] (1) Weigh 30 grams of Zanthoxylum bungeanum and 15 grams of star anise, wrap them with medical gauze, put them into 955 grams of water and boil them over high heat, then extract them at a temperature of 90°C for 2 hours, and cool to obtain a spice liquid.

[0058] 2. Processing of raw meat

[0059] Pork belly pork belly is selected as the raw meat, and it is divided into meat strips of about 400 grams, and the fat of the meat is about 40%. The weight of cured bacon after division is 6780 grams.

[0060] 3. Marinating the meat

[0061] (1) Weigh 135.6 grams of salt (2%), 67.8 grams of white sugar (1%), 67.8 grams of white wine, 0.7 grams of sodium nitrite, 0.02 grams of nisin, and 0.004 grams of natamycin according to the weight of the above meat ; Spice liquid 135.6 grams (2%).

[0062] (2) Weigh the pickling agent, dissolve the solid components in the liquid components, and make a pickling solution.

[0063] (3) Put th...

Embodiment 3

[0079] 1. Preparation of bacon spice liquid

[0080] (1) Weigh 40 grams of Zanthoxylum bungeanum and 20 grams of star anise, wrap them with medical gauze, put them into 960 grams of water and boil them over high heat, then extract them at a temperature of 85°C for 2.5 hours, and cool them to obtain a spice liquid.

[0081] 2. Processing of raw meat

[0082] Choose pork back meat as raw meat, divide it into meat strips of about 200 grams, and the fat of the meat is about 20%. The weight of cured bacon after division is 3670 grams.

[0083] 3. Marinating the meat

[0084] (1) According to the weight of the above meat, weigh 91.8 grams (2.5%) of salt, 0.3 grams of sodium nitrite, 0.02 grams of nisin, 0.004 grams of natamycin, and 183.5 grams (5%) of spice liquid.

[0085] (2) Weigh the pickling agent, dissolve the solid components in the liquid components, and make a pickling solution.

[0086] (3) Put the meat into the marinating container, and sprinkle a layer of marinating...

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PUM

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Abstract

The invention relates to the field of meat product processing, and particularly relates to a preserved meat processing method. The preserved meat processing method can lower the content of benzopyrene in a preserved meat product by selecting and controlling the smoking temperature, humidity and smoking materials in the smoking step. The processing method provided by the invention can improve the preserved meat pickling temperature properly by using nisin and biological preservatives to shorten the pickling time from 40 days of the conventional art to 15 days, thereby preventing meat deterioration in the pickling process, improving preservation effect of preserved meat, and improving work efficiency.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for processing bacon. Background technique [0002] Bacon is one of the most representative traditional Chinese meat products and has a long history of processing. It is a raw meat product made by marinating raw meat with salt, nitrate, sugar and spices, and then roasting, smoking, drying and other processes. Bacon has the characteristics of beautiful color, strong fragrance, and storage resistance. Because it is mostly processed and produced during the twelfth lunar month, it is called bacon. my country has a long history of bacon production, with many types, each with its own characteristics in variety and local flavor. The main producing areas of bacon in my country are Guangdong, Hunan, Sichuan and the Yellow River Basin. The temperature in winter in southern my country is low, and meat products are not easy to spoil, so it is a good season for producing bac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L3/3463A23L13/428
Inventor 刘成国张秋莲
Owner HUNAN AGRICULTURAL UNIV