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Health-care greengage-flavor instant bacon and making method thereof

A production method and health-care technology, applied in the field of food processing, to achieve the effect of unique flavor, easy to carry, and prevent cardiovascular diseases

Inactive Publication Date: 2017-04-19
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Yet there is no report that plum brine is used for the production of bacon products at present

Method used

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  • Health-care greengage-flavor instant bacon and making method thereof
  • Health-care greengage-flavor instant bacon and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The health-care plum-flavored instant bacon of this embodiment is based on pork as the main raw material, concentrated plum brine as the main auxiliary material, and is equipped with sugar accounting for 5% of the total mass of pork and white wine (52°) accounting for 0.5% of the total mass of pork. The soy sauce of 1% of the total mass, the Chinese prickly ash powder accounting for 0.5% of the total mass of pork, and the black pepper powder accounting for 0.5% of the total mass of pork.

[0034] The preparation method of the above-mentioned health-care plum-flavored instant bacon specifically comprises the following steps:

[0035] (1) Preparation of raw meat: take the meat from the belly or leg of the pig, and the fat meat accounts for about 30% of the weight of the whole pork; scrape the raw meat, wash it, and cut it into strips with a length of 30 cm and a width of 2-4 cm shape;

[0036] (2) Soaking: Use concentrated plum brine for the cut raw meat (the concentrate...

Embodiment 2

[0044] The health-care plum-flavored instant cured meat of this embodiment is based on beef as the main raw material, concentrated plum brine as the main auxiliary material, and is equipped with sugar accounting for 6% of the total mass of beef and white wine (52°) accounting for 1% of the total mass of beef. 1.5% soy sauce of the total mass, 0.8% pepper powder of the total beef mass, 1.5% black pepper powder of the total beef mass and 0.5% chili powder of the total beef mass.

[0045] The preparation method of the above-mentioned health-care plum-flavored instant bacon specifically comprises the following steps:

[0046] (1) Preparation of raw meat: take the meat from the belly or leg of the beef, and the fat meat accounts for about 20% of the weight of the whole beef; scrape the raw meat, wash it, and cut it into strips with a length of 30cm and a width of 2-4cm shape;

[0047] (2) Soaking: Use concentrated plum brine for the cut raw meat (the concentrated plum brine is obt...

Embodiment 3

[0055] The health-care plum-flavored instant bacon of this embodiment is based on mutton as the main raw material, concentrated plum brine as the main auxiliary material, and is equipped with sugar accounting for 7% of the total mass of mutton, white wine (52°) accounting for 1.5% of the total mass of mutton, and accounting for 1.5% of the total mass of mutton. 1.5% of the total mass of soy sauce, 1% of the total mass of mutton pepper powder, 0.5% of the total mass of black pepper and 1.5% of the total mass of mutton chili powder.

[0056] The preparation method of the above-mentioned health-care plum-flavored instant bacon specifically comprises the following steps:

[0057] (1) Preparation of raw meat: take the meat from the belly or leg of the lamb, and the fat meat accounts for about 20% of the weight of the whole lamb; scrape the raw meat, wash it, and cut it into strips with a length of 30 cm and a width of 2-4 cm shape;

[0058] (2) Soaking: Use concentrated plum brine...

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Abstract

The invention belongs to the field of meat product processing and discloses health-care greengage-flavor instant bacon and a making method thereof. According to the bacon, livestock meat is used as a main raw material, concentrated greengage bittern is used as a main auxiliary material, and sugar, white sprit, soy sauce, seed powder of Chinese prickly ash, ground black pepper and chilli powder are used for cooperation. The making method mainly comprises the following steps: shaping of raw meat, impregnation with greengage bittern, flavoring, pickling, drying, cooking, packaging and sterilization. By adding the natural alkaline substance, greengage bittern, into the greengage-flavor bacon, the product is rich in active components and mineral substances such as organic acid, flavonoids, etc., and has various health-care functions of resisting oxidation, reducing uric acid, clearing the intestinal tract, preventing cardiovascular diseases and the like. The making method is simple. The product has rich greengage flavor, is sour and tasty, has proper salinity, is fat but not greasy, is convenient to eat, and has high safety and long shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a health-care plum-flavored instant bacon and a preparation method thereof. Background technique [0002] Bacon belongs to cured meat, which refers to meat products made from cured meat and then roasted (or exposed to sunlight). Since it is usually cured in the twelfth lunar month, it is called "bacon". [0003] The processed bacon has the effects of appetizing, dispelling cold, and eliminating food, but its production cycle is long, and the production period is obviously affected by seasonal climate. At present, most of the bacon on the market is marinated fresh pork, without ripening, vacuum-packed, and cooking is required for consumption. In addition, with the improvement of people's living standards and the enhancement of health awareness, the development of health-friendly meat products will surely win more consumers' favor. However, the development of functional bacon produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/00
Inventor 刘学铭程镜蓉陈智毅杨春英林耀盛张友胜张业辉汪婧瑜
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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