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Preparation method of non-smoked low-salt flavored preserved meat

A technology of flavor and bacon, which is applied in the field of preparation of non-smoked low-salt flavor bacon, which can solve the problems of long curing period of bacon, unhealthy smoking, high salt content, etc., and achieve shortening of curing time, environmentally friendly preparation method, and low salt content low volume effect

Active Publication Date: 2015-08-05
SICHUAN LONGYANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing non-smoked low-salt flavored bacon, which solves the problems of long curing period, high salt content and unhealthy smoking of existing bacon

Method used

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Examples

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preparation example Construction

[0027] A method for preparing non-smoked low-salt flavor bacon, comprising the following steps:

[0028] (1) Boil the chicken soup, and when the chicken soup is cooled to 35-50°C, add marinated ingredients into the chicken soup to make a marinated soup;

[0029] (2) Put the pork into the marinated soup, so that the pork is completely submerged in the marinated soup, and then put the marinated soup with pork in the ultrasonic field and electrostatic field for 30-60 minutes;

[0030] (3) Take out the pork and soak it in black tea water or fried white sugar water for 2-3 hours;

[0031] (4) Drain the pork soaked in black tea, put it in an oven, and dry it at 60-70°C;

[0032] (5) Vacuum packaging.

Embodiment 1

[0034] (1) Make chicken soup: add water and boil the chicken for 10 hours on low heat. When the chicken soup is cooled to 40°C, add the marinating ingredients. The weight parts of the marinating ingredients are: 3 parts of kaempferia, 5 parts of star anise, 2 parts of clove, 4 parts of patchouli, 5 parts of amomum, 5 parts of white buckle, and grass fruit 5 parts, 5 parts cinnamon bark, 4 parts fragrant fruit, 5 parts fragrant leaves, 5 parts fennel, 2 parts cumin, 5 parts thyme, 4 parts Wujia bark, 5 parts tangerine peel, 5 parts lemongrass, 4 parts spirit grass , 4 parts of grass, 5 parts of dried ginger, 5 parts of yellow gardenia, 8 parts of turmeric, 5 parts of pepper, 120 parts of table salt, and 2 parts of white sugar. The weight ratio of chicken broth to marinade ingredients is 100:1.

[0035] (2) Put the sliced ​​pork into the marinating soup, so that the pork is completely submerged in the marinating soup, the weight ratio of pork to marinating soup is 1:1, and then...

Embodiment 2

[0040] (1) Boil chicken soup: Boil the chicken with water for 12 hours on low heat. When the chicken soup is cooled to 35°C, add the marinating ingredients. The weight parts of the marinating ingredients are: 2 parts of kaempferia, 6 parts of star anise, 1 part of clove, 5 parts of patchouli, 4 parts of amomum, 6 parts of white buckle, and grass fruit 4 parts, 6 parts of cinnamon bark, 3 parts of fragrant fruit, 6 parts of fragrant leaves, 4 parts of fennel, 3 parts of cumin, 4 parts of thyme, 5 parts of Wujia bark, 4 parts of tangerine peel, 4 parts of lemongrass, 5 parts of lingcao , 3 parts of grass, 6 parts of dried ginger, 4 parts of yellow gardenia, 9 parts of turmeric, 4 parts of pepper, 150 parts of salt, and 1 part of white sugar. The weight ratio of chicken stock and marinade ingredients is 100:2.

[0041] (2) Put the sliced ​​pork into the marinating soup, so that the pork is completely submerged in the marinating soup, the weight ratio of pork to marinating soup i...

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PUM

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Abstract

The invention discloses a preparation method of non-smoked low-salt flavored preserved meat. The preparation method comprises the following steps: (1) stewing chicken soup, cooling the chicken soup to 35 to 50 DEG C, then adding salting ingredients into the chicken soup, and preparing salting soup; (2) placing pork into the salting soup, completely immersing the pork in the salting soup, and then processing the salting soup with the pork for 30 to 60 minutes in an ultrasonic field and an electrostatic field; (3) taking out the pork, and immersing the pork in red tea water or fried white granulated sugar water; (4) draining the pork immersed in the red tea water, placing the drained pork in a drying oven, and drying the pork at the temperature of 60 to 70 DEG C; (5) vacuum packaging the pork. The preserved meat prepared in the preparation method does not contain smoking harmful components and is low in salt content, thereby being healthier than the traditional preserved meat. Moreover, the smoking is not needed, and the preparation method is more environment-friendly. The preparation method is capable of obviously shortening the preparation period and more suitable for the mass production.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing non-smoke and low-salt flavor bacon. Background technique [0002] Bacon is a traditional food in my country, and it is full of color, fragrance and taste, and is deeply loved by the people. [0003] Bacon generally needs to be pickled and smoked. In the traditional bacon processing process, in order to prevent the meat from deteriorating during the curing process, a large amount of salt needs to be used. The amount of salt added is generally 4-8%. The processed bacon It will be too salty and the texture will be hard, and the saltiness on the outside and the inside will be inconsistent. It is often too salty on the outside, but too light on the inside. Not only does the taste not good, but it is also harmful to the health of consumers. [0004] In order to overcome the defects of traditional bacon, many studies have developed low-salt bacon products. Zhou ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 曾波郭雪莲
Owner SICHUAN LONGYANG FOOD CO LTD
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