Production process of low-salt Chinese cured-meat

A production process and bacon technology, which is applied in the field of low-salt bacon production technology, can solve the problems of unscientific demonstration of smoking methods, irregular smoking process conditions, and no scientific basis for effects, avoiding carcinogens and having unique flavor. , moderate salty effect

Inactive Publication Date: 2017-05-31
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the inconsistency of the smoked materials used in the current bacon products, there is no scientific basis for the effect, the conditions of the smoking process are not standardized, and the smoking method has not been scientifically demonstrated; smoking will pollute the bacon products with harmful components in the smoke. Harmful to human health
In addition, in the pr

Method used

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  • Production process of low-salt Chinese cured-meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A production process of low-salt bacon consists of the following steps:

[0030] (1) Selection of raw meat: choose fresh semi-fat lean or pork belly as raw meat, and the raw meat is selected from the back of pigs and pork belly;

[0031] (2) Preparation of materials: Wash the raw meat of step (1), and divide it into 1kg, 30cm long, 8cm wide, and 2cm thick rectangular pieces of meat; prepare ingredients A and raw materials according to the weight of the raw meat The ratio of meat to ingredient A is 12:1; the ingredient A is made of the following parts by weight of raw materials: 85 parts of iodized salt, 65 parts of star anise, 60 parts of cinnamon, 60 parts of licorice, 55 parts of cloves, and fennel 55 portions, 40 portions of five-spice powder and 20 portions of shochu; the preparation method is: respectively grind star anise, cinnamon, licorice, cloves, and fennel into powder through a 150-mesh sieve, mix well, then add five-spice powder and iodized edible salt. After mi...

Embodiment 2

[0038] A production process of low-salt bacon consists of the following steps:

[0039] (1) Selection of raw meat: choose fresh semi-fat lean or pork belly as raw meat, and the raw meat is selected from the back of pigs and pork belly;

[0040] (2) Preparation of materials: Wash the raw meat of step (1) and divide it into 1kg, 70cm long, 12cm wide, and 4cm thick rectangular meat pieces; prepare ingredients A and raw materials according to the weight of the raw meat The ratio of meat to ingredient A is 14:1; the ingredient A is made of the following parts by weight of raw materials: 95 parts of iodized salt, 85 parts of star anise, 75 parts of cinnamon, 75 parts of licorice, 70 parts of cloves, fennel 70 portions, 50 portions of five-spice powder and 30 portions of shochu; the preparation method is: respectively grind star anise, cinnamon, licorice, cloves, and fennel into powder through a 200-mesh sieve, mix well, then add five-spice powder and iodized salt. After mixing evenly, a...

Embodiment 3

[0047] A production process of low-salt bacon consists of the following steps:

[0048] (1) Selection of raw meat: choose fresh semi-fat lean or pork belly as raw meat, and the raw meat is selected from the back of pigs and pork belly;

[0049] (2) Preparation of materials: Wash the raw meat of step (1), and divide it into 1kg, 50cm long, 10cm wide, and 3cm thick rectangular pieces of meat; prepare ingredients A and raw materials according to the weight of the raw meat The ratio of meat to ingredient A is = 13:1; the ingredient A is made of the following parts by weight of raw materials: 90 parts of iodized salt, 75 parts of star anise, 70 parts of cinnamon, 68 parts of licorice, 65 parts of cloves, fennel 63 parts, 45 parts of five-spice powder and 25 parts of shochu; the preparation method is: respectively grind star anise, cinnamon, licorice, cloves and fennel into powders that pass a 170-mesh sieve, mix them evenly, then add five-spice powder and iodized salt. After mixing eve...

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Abstract

The invention relates to a production process of low-salt Chinese cured-meat. The production process consists of the steps of selection of raw meat, preparation of materials, curing, cleaning, draining, baking and fumigating. Specific to the aim of prolonging the shelf life of the Chinese cured-meat, the Chinese cured-meat can be reshaped, sterilized and packaged in vacuum to obtain a finished product. The Chinese cured-meat has strong fragrance, unique flavor and a proper degree of saltiness; no additive is added, so that the meat quality is ensured, and the health of a Chinese cured-meat food is ensured; the salt content of the finished product is not greater than 4 percent, so that the defect that the conventional Chinese cured-meat contains cancerogenic substances is overcome. Moreover, the Chinese cured-meat production process has high yield and high working efficiency, and a large amount of labor force and materials is saved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a production process of low-salt bacon. Background technique [0002] Bacon is one of the most representative traditional Chinese meat products and has a long history of processing. It is a raw meat product made by marinating raw meat with salt and spices, then baking, smoking, and drying. Bacon has the characteristics of beautiful color, strong fragrance, and storage resistance. Because its processing is mostly in the twelfth lunar month, it is called bacon. There are many types of cured meat products in my country, and sausages are the largest type of cured meat products. [0003] The production of bacon in my country has a long history, with many varieties, and each product has its own characteristics in variety and flavor. The main producing areas of bacon in my country are Guangdong, Hunan, Sichuan and the Yellow River Basin. The temperature in southern my co...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23B4/023
CPCA23B4/0235
Inventor 王超群
Owner GUANGXI UNIV
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