Sour and hot instant preserved meat and preparation method thereof

Abstract

The invention discloses sour and hot instant preserved meat and a preparation method thereof. The sour and hot instant preserved meat is prepared from the following raw materials: fresh pork, fructo-oligosaccharide, cooking wine, strawberry wine, spice, edible salt, DVS lactic acid bacteria, table vinegar, lycopene, composite phosphate and lysozyme. The sour and hot instant preserved meat is dry and clean in product surface, red and bright in color, strong in fragrance and moderate in softness and hardness; by adopting mixed lactic acid bacteria, the preserved meat is easy to digest and absorb; due to the seasoning of the spice, the preserved meat is sour, hot and refreshing, unique in flavor, moderate in saltiness, fat but not greasy and lean but not sticking between the teeth, and has the effects of strengthening the spleen and promoting the appetite; the lactic acid bacteria are capable of inhibiting the growth of hybrid bacteria so as to prolong the expiration date; by adopting low-temperature salting and smoking, the residual quantities of nitrite of benzopyrene are remarkably decreased, so that the eating is safe and healthy; the lycopene and the lysozyme are capable of increasing the red color of the preserved meat and inhibiting the growth of the hybrid bacteria so as to prolong the expiration date; and the fresh pork is salted after tumbling and curing, so that the preserved meat is safe, sanitary, ready to eat, convenient to carry and eat, and suitable for the fast-paced life style.

Description

technical field [0001] The invention relates to the field of food processing, in particular to hot and sour instant bacon and a preparation method thereof. Background technique [0002] Bacon is a kind of traditional meat food. The traditional folk processing method is to cut fresh pork into pieces, apply salt and seasonings, and then spray an appropriate amount of white wine. Some also add a certain amount of potassium nitrate and sodium nitrite as a coloring agent. Put it into ordinary wooden barrels and marinate for 5-8 days, and then smoke and roast it with firewood for about 30 days to become bacon products. This kind of processing method is simple, farmers can make it themselves, and small workshops are easy to produce, and the bacon is delicious. However, the bacon processed by the above method not only has a heavy smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amo...

AI Technical Summary

Problems solved by technology

However, the bacon processed by the above method not only has a heavy smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amount of acrylamide and N-nitrite-based compounds. , heterocyclic compounds and 3-4 benzos, if consumed for a long time, will cause great harm to the human body

[0003] Most of the bacon currently on the market is marinated from fresh pork without ripening, vacuum-packed or unpackaged, and must be cooked when eaten, and cannot be eaten directly as instant food