High protein preserved meat and pickling method thereof

A high-protein, bacon technology, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problem of single taste of bacon, and achieve the effect of unique flavor, long shelf life and high nutritional content

Inactive Publication Date: 2015-02-04
HEFEI YUEJIE ECOLOGICAL AGRI TECH
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". Smoked bacon, The outside and inside are the same, boiled and cut into slices,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: High-protein bacon, the weight parts (jin) of its raw materials are: pork 115, salt 16, beef granules 9, water celery granules 7, curry powder 3, egg white 11, soybean powder 12, monosodium glutamate 3.5, ginger 3. Soy sauce 6, Imperata 1.4, Lily 2.4, Wisteria 1.2, Emlical 0.55, Polygonatum 0.8, Jiaogulan 3.5, Toon leaves 1.5, Gourd tea 0.8, Polygonatum 2.5 and rapeseed oil 22.

[0020] The salting method of high-protein bacon comprises the following steps:

[0021] (1) Pretreatment: weigh each raw material according to the weight of the constituent raw materials, first wash the pork, and then cut it into 8-10cm meat strips with a knife;

[0022] (2) Stir and mix salt, beef diced, water celery diced, curry powder, egg white, soybean powder, monosodium glutamate, ginger and soy sauce in parts by weight, then stir the crushed mixed raw materials with starch water until it becomes a paste, and set aside ;

[0023] (3) Mix Imperata rhizome, lily, wisteria, embl...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a high protein preserved meat and a pickling method thereof. The high protein preserved meat comprises the following raw materials by weight: 110-120 of pork, 14-17 of salt, 8-10 of diced beef, 6-8 of cress grains, 2-4 of curry powder, 10-12 of egg white, 10-15 of soybean powder, 3-4 of monosodium glutamate, 2-4 of ginger, 5-7 of soy sauce, 1.2-1.5 of rhizoma imperatae, 2.3-2.5 of lily, 1.1-1.3 of Wisteria sinensis, 0.5-0.6 of phyllanthus emblica, 0.5-1.0 of Polygonatum, 3-4 of Gynostemma pentaphyllum, 1-2 of Toona sinensis leaf, 0.7-0.9 of Tadehagi triquetrum, 2-3 of Polyghace Seche and 18-25 of rapeseed oil. The preserved meat prickled according to the invention does not involve a chromogenic agent, and has a natural color. The egg white, soybean powder and other high protein substances are added in the formula, and can reach a very good absorption effect by the human body, and the nutrient content is high. Also, the preserved meat provided by the invention has the advantages of unique flavor, good taste, good mouthfeel, convenient eating, and long shelf-life, etc.

Description

[0001] technical field [0002] The invention relates to the technical field of animal product processing, in particular to a high-protein bacon and a curing method thereof. [0003] Background technique [0004] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". Smoked bacon, The outside and inside are the same, boiled and cut into slices, transparent and shiny, bright in color, yellow in the inside, red in the yellow, mellow in taste, fat but not greasy in the mouth, thin and not clogged with teeth, not only unique in flavor, but also has appetizing, cold, and digestion properties. Function; Existing bacon taste is single, can not satisfy people's demand. [0005] Contents of the invention [0006] The object of the present invention is to provide a kind of high-protein bacon and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 不公告发明人
Owner HEFEI YUEJIE ECOLOGICAL AGRI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap