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A kind of preparation method of negative pressure cured bacon

A production method and negative pressure technology, which can be used in the preservation of meat/fish, food preservation, climate change adaptation, etc., can solve the problems of microbial pollution, long pickling time, labor-consuming and other problems, and achieve less microbial pollution and salty pickling. Uniform, golden and bright skin color

Active Publication Date: 2016-07-06
SICHUAN RUNYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sichuan bacon is one of the most characteristic traditional foods in Sichuan. Since history, it has been loved by consumers because of its unique cured flavor. In the link, manually apply the marinade on the surface of the product, and then stack it and let it stand for marinating. The disadvantage of this manual method is that it will lead to uneven saltiness of the product, labor-intensive, and long marinating time, usually more than 7 days, and it is not easy to marinate Oxygen is not blocked at the same time, peroxides will continue to accumulate during the curing process of bacon, and the acid value will increase, which will affect health
On the other hand, fat is prone to rancidity and serious microbial pollution. If the marinade is not applied evenly during pickling, it will easily become spoiled.
In addition, the skin is not burned during the production process or the skin is burned before eating after the finished product is made. The smell of sweat will affect the taste during the eating process without burning the skin; it is inconvenient to burn the skin before eating and it is troublesome to clean.
Generally, the smoke is not filtered during the production process, and it contains the carcinogen benzopyrene. It is not good for people's health after eating a large amount, and it does not meet the standard requirements of healthy food.

Method used

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  • A kind of preparation method of negative pressure cured bacon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The concrete steps of bacon making among the present invention comprise:

[0030] (1) Material selection: Select the pork forelegs or hind legs that have passed the inspection and quarantine, with skin and flesh, the average thickness of subcutaneous fat is 3-3.5cm, no bruises on the epidermis, and the deboning knife wound is controlled within 5mm.

[0031] (2) Burning skin cleaning: use a natural gas flame gun to spray and burn the surface of the skin until the skin turns slightly yellow, in order to remove the sweaty smell in the raw meat skin; use a knife to clean the residue produced during the burning process until it is completely .

[0032] (3) Segmentation: Segmentation requires that the skin and meat have the same width, the direction of the knife should follow the grain direction of the meat, the fat and lean parts should be connected, and the separated pieces of meat should be trimmed. The width is 4.2-4.5cm, and the length is the natural length of the meat....

Embodiment 2

[0051] The content of other steps is as in Example 1. In step (5), put the raw meat after feeding into a negative pressure container. After stacking neatly, vacuumize the container to 0.08MPa and close the container to keep it in this vacuum state for 4 days. Carry out marinating, the temperature of the marinating environment is 2°C; during the marinating process, the meat is turned over, that is, on the first day, the rough meat with the marinade is added to the tumbling for 35-45 minutes, and the speed is 11-13 rpm. Marinate for 1 day, then roll and knead for 35-45 minutes at a speed of 11-13 rpm, then marinate for 1 day, then roll and knead for 35-45 minutes and rotate for 11-13 rpm, then marinate for 2 days.

[0052] The ingredients in step (4) are calculated according to the weight of each 100 parts of meat divided in step (3) to prepare the marinade: 3.8 parts of salt, 0.5 parts of soy sauce, 0.2 parts of pepper, 0.2 parts of ginger, 1.8 parts of bean paste parts, 0.004 ...

Embodiment 3

[0057] The content of other steps is as in Example 1. In step (5), put the raw meat after feeding into a negative pressure container. After stacking neatly, vacuumize the container to 0.082 MPa and close the container to keep it in this vacuum state for 4 days. Carry out marinating, the temperature of the marinating environment is 6°C; during the marinating process, the meat is turned over, that is, on the first day, the raw meat with the marinade is added to the tumbling for 35-45 minutes, and the speed is 11-13 rpm. Marinate for 1 day, then roll and knead for 35-45 minutes at a speed of 11-13 rpm, then marinate for 1 day, then roll and knead for 35-45 minutes and rotate for 11-13 rpm, then marinate for 2 days.

[0058] The ingredients in step (4) are calculated according to the weight of each 100 parts of meat divided in step (3) to prepare the marinade: 4.2 parts of salt, 1 part of soy sauce, 0.4 parts of pepper, 0.4 parts of ginger, 2.6 parts of bean paste parts, 0.004 par...

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PUM

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Abstract

The invention belongs to the field of processing of foods and particularly relates to a making method of negative-pressure marinated bacon. The making method is characterized by comprising the following steps: selecting materials, burning skin, washing, cutting, rinsing, loading, marinating, washing, airing, hanging, baking, smoking, airing, then cooling and packaging, wherein the marinating is negative-pressure marinating, namely rough meat after loading is placed into a negative-pressure container and laminated tidily, then, the container is vacuumized till 0.08-0.085MPa, then the container is closed, a vacuum state is always maintained for 4 days for marinating, and the temperature of a marinating environment is 2-6 DEG C. The bacon made by the making method provided by the invention has a clean and sanitary surface and no smoke and dust, and is convenient to eat, safe and healthy; the strip-like shape is complete, the skin color is golden and bright, and lean meat is in rose red; the marinated taste is unique, oily but not greasy, delicious and tasty.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing cured bacon under negative pressure. Background technique [0002] Sichuan bacon is one of the most characteristic traditional foods in Sichuan. Since history, it has been loved by consumers because of its unique cured flavor. In the link, manually apply the marinade on the surface of the product, and then stack it and let it stand for marinating. The disadvantage of this manual method is that it will lead to uneven saltiness of the product, labor-intensive, and long marinating time, usually more than 7 days, and it is not easy to marinate Oxygen is not blocked at the same time, peroxides will continue to accumulate during the curing process of bacon, and the acid value will rise, which will affect health. On the other hand, fat is prone to rancidity and serious microbial pollution. If the marinade is not evenly applied during pickling, it is easy to be spoi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20
CPCA23B4/044A23L5/15A23L13/10A23L13/428A23L13/70Y02A40/90
Inventor 聂雄伟陈科
Owner SICHUAN RUNYU FOOD
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