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Manufacturing method of tea-fragrant preserved meat

A production method and technology of bacon, applied in the preservation of meat/fish, the function of food ingredients, the preservation of food ingredients as antimicrobial, etc., can solve the problems of health hazards and traditional flavors, so as to improve appetite, delicious meat, The effect of improving digestive function

Inactive Publication Date: 2016-03-09
YUNNAN PUER MOHEI BAQIANFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problems that the existing bacon is easy to add chemical additives, which is harmful to health and has a traditional flavor, the invention provides a method for making tea-flavored bacon, which can not only maintain the original taste of fresh pork belly, but also does not add any chemical additives, and incorporates a unique flavor. Tea Flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Scrape and clean the pork, cut it into 0.3kg strips with a width of 3-5cm;

[0022] (2) According to the amount of 20g of salt per kg of pork, rub the surface of the pork in step (1) with salt, so that the salt is fully immersed in the pork;

[0023] (3) According to the mass ratio of citronella grass: Pu'er cooked tea: camphor wood is 5:8:3, the mixture obtained by mixing citronella grass, Pu'er cooked tea and camphor wood is 35 according to the solid-liquid ratio g / mL: 250, add water to the mixture and boil for 20 minutes to obtain a marinade, and let it cool naturally for later use;

[0024] (4) Soak the pork obtained in step (2) with the marinade obtained in step (3) for 20 hours. The marinade should cover the pork by at least 1 cm, then take it out and let it dry naturally for 12 hours. The smoke produced by burning is smoked for 2 hours, and then baked at 65° C. for 3 hours to obtain tea-flavored bacon.

[0025] After the obtained tea-flavored bacon is slice...

Embodiment 2

[0028] (1) Scrape and wash the beef or mutton, cut into 0.5kg strips with a width of 3-5cm;

[0029] (2) According to the amount of 30g of salt per kg of beef or mutton, rub the surface of the beef or mutton in step (1) with salt, so that the salt is fully immersed in the beef or mutton;

[0030] (3) According to the mass ratio of citronella grass: Pu'er cooked tea: camphor wood is 8:10:4, the mixture obtained by mixing citronella grass, Pu'er cooked tea and camphor wood is 55 according to the solid-liquid ratio g / mL: 250, add water to the mixture and boil for 30 minutes to obtain a marinade, cool naturally for later use;

[0031] (4) Soak the beef or mutton obtained in step (2) with the marinade obtained in step (3) for 25 hours, the marinade should cover the beef or mutton by at least 1 cm, then take it out and let it dry naturally for 15 hours, then use the tea leaves The smoke produced by the incomplete combustion of the final powder is smoked for 1.5 hours, and then bake...

Embodiment 3

[0035] (1) Scrape and wash the pork liver, cut into 0.2kg strips with a width of 3cm;

[0036] (2) According to the amount of 10g of salt per kg of pig liver, rub the surface of the pig liver in step (1) with salt, so that the salt is fully immersed in the pig liver;

[0037] (3) According to the mass ratio of citronella grass: Pu'er raw tea: camphor wood is 4:5:2, the mixture is obtained by mixing citronella grass, Pu'er raw tea and camphor wood, and the solid-liquid ratio g / mL is 15: 250, add water to the mixture and boil for 10 minutes to obtain a marinade, cool naturally for later use;

[0038] (4) Soak the pork liver obtained in step (2) with the marinade obtained in step (3) for 15 hours. The marinade should not cover the liver by at least 1 cm, then take it out and let it dry naturally for 10 hours, and then use the minced tea leaves The smoke produced by incomplete combustion is smoked for 1 hour, and then baked at 60° C. for 4 hours to obtain tea-flavored bacon.

[...

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PUM

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Abstract

The invention discloses a manufacturing method of tea-fragrant preserved meat. The manufacturing method comprises scraping dirt on raw material meat, carrying out cleaning, carrying out cutting to obtain strips or blocks, rubbing surfaces of the raw material meat strips with table salt so that the table salt fully permeates into the raw material meat, mixing lemongrass, Pu'er tea and camphorwood to obtain a mixture, boiling the mixture in water to obtain a preserving material, immersing the raw material meat in the preserving material for several hours, taking out the raw material meat, carrying out natural airing in a door, carrying out smoke curing and carrying out baking for several hours to obtain the tea-fragrant preserved meat. The tea-fragrant preserved meat is suitable for chronic disease patients suffering with high blood fat, high blood sugar and hypertension and old people, has effects of nourishing and protecting stomach, reducing lung and stomach deficiency fire and promoting digestion, and can effectively prevent blood pressure rising. The manufacturing method has simple processes. The tea-fragrant preserved meat is dry and is convenient for packaging and carrying. Compared with the common preserved meat, the tea-fragrant preserved meat has a delicious taste, is rich in nutrients, and has a long quality guarantee period of 90 days at a normal temperature in a door, 180 days under the condition of vacuum-pumping sealing or 300 days under the condition of refrigeration.

Description

technical field [0001] The invention relates to a method for preparing tea-flavored bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then roasted (or exposed to sunlight). Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. Bacon is produced in both north and south of China, and there are various types. The raw materials include pork, beef, mutton and their organs, chicken, duck, fish, etc. [0003] The fat content of bacon is very high and the salt content is high. It is not suitable for patients with chronic diseases such as hyperlipidemia, hyperglycemia, and high blood pressure, and elderly friends. A common problem in modern meat products is the artificial addition of nitrite or nitrate, or the production of nitrite by microorganisms during the air-drying or drying process of meat products. Nitrite or nitrate is one of the known carcinogens, and its harm to human health is obviou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/044
CPCA23B4/00A23B4/044A23V2002/00A23V2200/32A23V2200/10A23V2200/326A23V2250/21A23V2250/214A23V2200/30
Inventor 刁树生
Owner YUNNAN PUER MOHEI BAQIANFANG FOOD CO LTD
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