Method for reducing acid value of smoked salted product

A wax product and acid value technology, which is applied in the field of reducing the acid value of smoked wax products, can solve problems such as excessive acid value, and achieve the effect of reducing acid value and solving excessive acid value.

Inactive Publication Date: 2016-06-01
陆超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of smoked and waxed products with traditiona

Method used

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Examples

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Effect test

Embodiment Construction

[0008] A method to reduce the acid value of smoked wax products is to make the meat embryo→singeing→cleaning→cutting the meat into strips→dry pickling→hanging to dry→smoking→naturally cooling for 24-48 hours→freezing in time (the temperature is at -1 to -22°C).

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PUM

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Abstract

The invention discloses a method for reducing the acid value of a smoked salted product. The method is characterized by comprising: after smoking treatment of a smoked salted product, placing the smoked salted product for 24 to 48 hours; and then carrying out frozen storage in time. By the method disclosed by the invention, the acid value of the smoked salted product can be reduced, and the problem of the over-standard acid value of the smoked salted product is solved.

Description

technical field [0001] The invention relates to smoked wax products, in particular to a method for reducing the acid value of smoked wax products. Background technique [0002] Acid value is an indicator of free fatty acid content in fat and an important indicator of fat quality. During the process of processing and long-term storage, fat is slowly hydrolyzed by microorganisms, enzymes and heat to produce free fatty acids. The quality of fat is related to the content of free fatty acids in it. The acid value is generally used as one of the measuring standards. The smaller the acid value, the better the oil quality, the better the freshness and refining degree. The processing of smoked and waxed products with traditional techniques often causes the acid value to exceed the standard. If the acid value is too high, it will cause gastrointestinal discomfort, diarrhea and damage to the liver, which will endanger the health of the body. Contents of the invention [0003] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23B4/044A23B4/06
Inventor 陆超蒋士宋陆素淑
Owner 陆超
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