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Bacon Processing Technology

A processing technology and bacon technology, applied in the field of bacon processing technology, can solve the problems of bacon losing flavor, affecting product sales, not meeting consumer tastes, etc., and achieving the goal of inhibiting Maillard reaction and fat oxidation, and delaying the decline of flavor quality. Effect

Active Publication Date: 2018-01-12
宣威畜牧科贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of baking brings new problems, the bacon loses its original flavor, does not meet the taste of consumers, and affects the sales of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of bacon processing technology, comprises the following steps:

[0026] 1) Raw material preparation: Weigh the pork, pre-cool it at 0°C to drain the acid, then remove the skin and bones, cut into strips with a length of 30 cm, a width of 5 cm, and a thickness of 2 cm for later use;

[0027] 2) batching preparation: batching comprises batching I and batching II, and the weight of described batching I is 21% of described pork weight, and the weight of described batching II is 9% of described pork weight; The component of described batching I And the number of parts by weight thereof is: 80 parts of edible salt, 25 parts of Chinese prickly ash, 28 parts of pepper, 6 parts of star anise, 5 parts of tea polyphenols, 10 parts of sodium erythorbate and 105 parts of cooking wine; the components of the ingredients II and their weight The number of servings is: 35 parts of fennel, 12 parts of clove, 8 parts of schisandra, 7 parts of bay leaves and 480 parts of cooking wine...

Embodiment 2

[0034] 1) Raw material preparation: Weigh the pork, pre-cool it at 4°C to drain the acid, then remove the skin and bones, cut into strips with a length of 40 cm, a width of 8 cm, and a thickness of 5 cm for later use;

[0035] 2) batching preparation: batching comprises batching I and batching II, and the weight of described batching I is 25% of described pork weight, and the weight of described batching II is 9% of described pork weight; The component of described batching I And the number of parts by weight thereof is: 100 parts of edible salt, 25 parts of Chinese prickly ash, 28 parts of pepper, 5 parts of star anise, 6 parts of tea polyphenols, 15 parts of sodium erythorbate and 120 parts of cooking wine; the components of the ingredients II and their weight The number of servings is: 40 parts of fennel, 13 parts of clove, 8 parts of schisandra, 8 parts of bay leaves and 520 parts of cooking wine;

[0036] 3) Pickling and drying: apply the ingredient 1 on the pork, then mi...

Embodiment 3

[0042] A kind of bacon processing technology, comprises the following steps:

[0043] 1) Raw material preparation: Weigh the pork, pre-cool it at 4°C to drain the acid, then remove the skin and bones, cut into strips with a length of 30 cm, a width of 5 cm, and a thickness of 2 cm for later use;

[0044]2) batching preparation: batching comprises batching I and batching II, and the weight of described batching I is 21% of described pork weight, and the weight of described batching II is 9% of described pork weight; The component of described batching I And the number of parts by weight thereof is: 80 parts of edible salt, 25 parts of Chinese prickly ash, 28 parts of pepper, 6 parts of star anise, 8 parts of tea polyphenols, 17 parts of sodium erythorbate and 105 parts of cooking wine; the components of the ingredients II and their weight The number of servings is: 35 parts of fennel, 12 parts of clove, 8 parts of schisandra, 7 parts of bay leaves and 480 parts of cooking wine;...

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PUM

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Abstract

The invention provides a preserved meat processing technique. The preserved meat processing technique comprises the following steps: (1) preparing raw materials: weighing pork, peeling, boning, and cutting into strips being 30-40 cm in length, 5-8 cm in width and 2-5 cm in thickness for later use; (2) preparing ingredients, wherein the ingredients comprise an ingredient I and an ingredient II, the weight of the ingredient I is 21-25% of that of pork, and the weight of the ingredient II is 7-9% of that of pork; (3) preserving and air-curing: applying the ingredient I to the pork, then preserving, and air-curing the preserved meat strips; (4) fire-curing: placing the air-cured meat strips in a smoking room to be fire-cured for 1-2 days; (5) washing: soaking the fire-cured meat strips in a tea solution for 30-60 min, then washing and cleaning with clear water, and storing for 0.5-1 day at 0-4 DEG C; (6) baking: in the baking process, applying the ingredient II onto the meat strips. The processing technique can not only effectively reduce the content of benzopyrene in preserved meat but also keep the original taste of the preserved meat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bacon processing technology. Background technique [0002] Bacon refers to processed products made from cured meat and then roasted (or exposed to sunlight). Bacon has strong anti-corrosion ability, can prolong the storage time, and has a special flavor. 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, it is called "bacon". [0003] The main raw material of traditional bacon is the front and rear legs of pigs. After being stripped, mixed with appropriate amount of salt, monosodium glutamate and spices, it is marinated for 7-15 days, and then the marinated embryo strips are threaded in the weather. If it is in good condition, dry it for 1-2 days, then hang it on the firewood stove and let the smoke dry, and th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40A23L13/70A23L5/20
Inventor 吕赛玉
Owner 宣威畜牧科贸有限公司
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