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Method for pickling salt-cured meat by adopting two-way permeation method

A technology of osmosis and reverse osmosis, which is applied in food preparation, application, food science, etc., can solve the problems of fishy smell of livestock meat, hard texture of bacon, and indistinct aroma, and achieve the effect of less salt and shorter time

Active Publication Date: 2015-07-15
湖南银城湘味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for marinating bacon by two-way osmosis to solve the problems of the existing bacon that is too hard in texture, not obvious in fragrance, and has a fishy smell of livestock meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Wash the fresh pork, rub 4.5% salt on the pork, and dry it for 3 days at 25°C with a second-level wind blower. After the blood water comes out and the surface is dry, the cured meat is obtained. Wash off the salt on the surface of the marinated meat, and then pour 3 times the reverse osmosis solution, which is composed of 5% glycerin, 25% ethanol, and 70% pure water, until the softness of the meat is close to that of fresh meat, Take out and dry the surface moisture to obtain the finished bacon.

Embodiment 2

[0021] Wash the fresh pork, rub 7.5% salt on the pork, and dry it for 4 days at 15° C. under a level 1 wind blast. After the blood is drained and the surface is dry, cured meat is obtained. Wash off the salt on the surface of the marinated meat, and then pour 4 times the reverse osmosis solution, the reverse osmosis solution includes 10% glycerin, 40% ethanol, 50% spice infusion, until the softness of the meat is close to that of fresh meat , take it out, and dry the surface moisture to obtain the finished product of bacon. The surface of the finished bacon is coated with 5% glycerin and preserved.

[0022] The spice infusion liquid is made by mixing star anise, tangerine peel, cinnamon bark, thyme, and peppercorns, adding 5 times of water to boil, then simmering in low heat, filtering, and taking the infusion liquid.

Embodiment 3

[0024] Wash the fresh pork, rub 6% salt on the pork, and dry it for 5 days at 20°C under a level 1 wind blast. After the blood water comes out and the surface is dry, the cured meat is obtained. Wash off the salt on the surface of the marinated meat, and then pour 5 times the reverse osmosis solution, the reverse osmosis solution includes 10% glycerin, 30% ethanol, 60% spice infusion, until the softness of the meat is close to that of fresh meat , take out and dry the surface moisture to obtain the finished product of bacon. Spray 10% glycerin on the surface of the finished bacon and save it.

[0025] Spice infusion is prepared by mixing pepper, fennel, ginger, aniseed, and white cardamom, adding 10 times of water to boil, then simmering for 1 hour, filtering, and taking the infusion.

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PUM

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Abstract

The invention relates to a method for pickling salt-cured meat by adopting a two-way permeation method, and aims to solve the problems of hard texture, unapparent flavor and fishy smell of meat of existing salt-cured meat. By adopting the technical scheme, the salt-cured meat is prepared by adopting a forward permeation process and a backward permeation process, cell sap of the meat is permeated out of cells with salt in the forward permeation process, and backward penetrating fluid is permeated into the cells of the meat in the backward permeation process. The method has the advantages of easiness, short time, little salt, low oxidation rate of fat on the surface of the salt-cured meat, safe product, storage convenience and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for marinating bacon with a fragrant two-way osmosis method. Background technique [0002] There is a tradition of cured bacon in many parts of our country. When marinating, salt is generally rubbed on the fresh meat to marinate for several days, and then dried. When marinating, the seasoning can be directly added to the fresh meat rubbed with salt, or the seasoning can be mixed with salt, fried, and then rubbed on the fresh meat. The disadvantage of this method is that because the cell fluid seeped out from the meat cells is not dried and removed in time, the osmotic pressure balance will soon be formed on both sides of the meat cells. If the intracellular fluid is expected to continue to seep out, it must continue to increase If the extracellular salt concentration is not increased, the amount of salt will increase; if the extracellular salt concentration i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 王黎明
Owner 湖南银城湘味食品有限公司
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