Smoke flavoring for roast smoking of preserved meat

Abstract

Disclosed is a smoke flavoring for roast smoking of preserved meat.The smoke flavoring is made of, by weight, 30-50 parts of pine wood, 5-10 parts of cinnamomum camphora wood, 5-10 parts of dried orange peel, 30-50 parts of dried corn stalk, 2-3 parts of illicium verumm 2-3 parts of cortex cinnamomi, 3-5 parts of brown sugar and 7-10 parts of kaolin.The raw materials of the smoke flavoring are easily available, cost is low, industrial production is facilitated, fire behavior is controllable, the preserved meat is not easy to burn, industrial batch production for roast smoking of the preserved meat becomes possible, and the smoke flavoring can also reduce production and deposition of harmful substances and conforms to the concept of green and sound development.

Description

technical field [0001] The invention relates to a smoker for smoking and roasting bacon and a processing method for roasting bacon with the smoker. Background technique [0002] Bacon is a traditional food in my country. It has a long and extensive history of eating in southern my country. With the development of logistics, bacon has been unanimously loved by consumers in the domestic catering market, especially its unique smoked flavor. Processed foods cannot. In the process of bacon processing, the main steps to determine the quality of bacon are material selection, curing and smoking. Each step determines the processing quality of bacon, and curing and smoking determine the flavor quality of bacon. The sensory quality of bacon, such as taste and appearance, plays a decisive role. Often a piece of high-quality bacon is moderately salty, golden in color, and has a suitable smoked aroma. As for the smoking and roasting process, the heat and time of smoking and roasting, and...

AI Technical Summary

Problems solved by technology

In traditional bacon processing, straw, sawdust, rice husk or bark are often used as fuels for smoking and roasting, which come from a wide range of sources and are basically free of cost. Such smokers are often used in rural individual production. For this kind of individual processing, Most of them rely on the processing experience of farmers, and the smoked materials used have not been processed in any way. There is more smoke and dust during smoking and baking, and the content of harmful substances in the smoke, such as tar, is high, and the benzene produced by incomplete combustion will be adsorbed on the surface of bacon. And pyrene substances, benzopyrene is also a strong carcinogen, which can induce tumors in various organs and tissues, such as lung cancer and gastric cancer, which also restricts the development of smoked bacon market

[0003] However, for modern industrialized production, there is currently no professional smoking material for smoking and roasting. Traditional straw, sawdust, rice husk, etc. cannot guarantee the consistency of flavor between batches of smoking and roasting, and cannot avoid the effects of incomplete combustion. hazardous substances present

In order to avoid the production of benzopyrene, some manufacturers adopt electric roasting technology. However, electric roasting often fails to meet the flavor requirements of bacon. The cured bacon is hung in the smoking and roasting chamber, and the liquid smoke is absorbed on its surface to achieve the smoked and roasted flavor. However, the above processing methods are all separated from the traditional processing methods, and the flavor is often not suitable for people who love bacon. Pursuit of Flavor and Taste