Preparation method of fragrant and spicy preserved meat

A bacon, spicy technology, applied in the field of preparation of spicy bacon, can solve the problem of single taste, etc., to achieve the effect of simple operation, easy implementation, and improved taste

Inactive Publication Date: 2017-05-31
贵州省关岭布依族苗族自治县易和食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Our country has a long history of bacon production, but the taste of traditional bacon is single. With the development of society, it has become more and more difficult to satisfy the pursuit of people's taste buds. Therefore, this researcher directly applied chili to bacon, using the freshness and spiciness of chili, Improve the defect of single taste of traditional bacon, and also provide a new idea for the field of bacon processing. At present, there are no relevant research reports

Method used

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  • Preparation method of fragrant and spicy preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of spicy bacon includes the following steps:

[0024] (1) Pepper pretreatment: Pick fresh red peppers, remove the pepper stems, pepper seeds and pepper stems, soak in 10% brine for 20 minutes, wash with water, and soak in boiling water at 100°C for 2 minutes to remove, add the peppers Mix 0.02 times the total mass of table salt, 0.03 times of Chinese prickly ash and 0.08 times of ginger juice, chop for 30 minutes, and separate the solid and liquid;

[0025] (2) Capsicum extract treatment: add 1 time water to the solid separated in step (1), boil for 40 minutes, filter, dry the filter residue to a moisture content of 6%, and obtain the pepper residue for later use. The filtrate and step ( 1) Combine the separated liquids, add 10 times the volume of the combined liquid, reflux for 2 hours at 60°C, recover the ethanol by vacuum distillation, add 5 times the volume of the residual liquid, reflux for 3 hours at 45°C, and recover by vacuum distillation Aceton...

Embodiment 2

[0035] A preparation method of spicy bacon includes the following steps:

[0036] (1) Pepper pretreatment: pick fresh red peppers, remove the pepper stems, pepper seeds and pepper stems, soak in 15% brine for 30 minutes, wash with water, and soak in boiling water at 100°C for 3 minutes to remove, add the peppers Mix 0.03 times the total mass of table salt, 0.05 times the pepper and 0.1 times the ginger juice, chop for 40 minutes, and separate the solid and liquid;

[0037] (2) Capsicum extract treatment: add 2 times the water to the solid separated in step (1), boil for 50 min, filter, dry the filter residue to a moisture content of 8%, obtain the pepper residue for use, and combine the filtrate with step ( 1) Combine the separated liquids, add 10 times the volume of the combined liquid, reflux for 3 hours at 65°C, recover the ethanol by distillation under reduced pressure, add 5 times the volume of the residual liquid, reflux for 4 hours at 50°C, and recover by vacuum distillation...

Embodiment 3

[0047] A preparation method of spicy bacon includes the following steps:

[0048] (1) Pepper pretreatment: Pick fresh red pepper, remove the pepper stems, pepper seeds and pepper stems, soak in 13% salt water for 25 minutes, wash in clear water, soak in boiling water at 100°C for 2.5 minutes, remove, add Mix 0.025 times the total mass of pepper, 0.04 times Chinese prickly ash and 0.09 times ginger juice, chop it for 35 minutes, and separate the solid and liquid;

[0049] (2) Capsicum extract treatment: add 1 to 2 times of water to the solid separated in step (1), boil for 45 minutes, filter, dry the filter residue to a water content of 7%, obtain the pepper residue for use, and combine the filtrate with Combine the separated liquids of step (1), add 10 times the volume of the combined liquid, reflux for 2.5 hours at 63°C, recover the ethanol by distillation under reduced pressure, add 5 times the volume of the residual liquid, and reflux for 3.5 hours at 47°C. Recover acetone by d...

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Abstract

The present invention relates to the technical field of food processing and particularly relates to a preparation method of fragrant and spicy preserved meat. The preparation method comprises the following steps: (1) chili pretreating; (2) chili refined treating; (3) pickling; and (4) fire-curing. The preparation method is simple in operations and easy to implement. The obtained preserved meat is brightly red in color and luster, tight in texture, dry in meat body, well arranged in layers, fragrant and spicy assailing nostrils, fat but not greasy, and endless in aftertaste. The preparation method avoids the problems that traditional preserved meat is black in color and luster and smoke and dust are much. The chilies are extracted and the raw material meat is soaked. The preparation method uses the significant effects of the chilies in killing bacteria, preservation, seasoning, nutrition and dispelling cold, and uses strong irritation of the chilies, so that the effective ingredients of the chilies are maximally penetrated into the raw material meat and the preparation method improves the single mouthfeel of the traditional preserved meat.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spicy bacon. Background technique [0002] Pepper is a common crop. The vitamin C content per 100 grams of pepper is as high as 198 mg, ranking first among vegetables. It is also rich in vitamin B, carotene, calcium, iron and other minerals. Medical experts believe that pepper can relieve chest and abdomen cold pain, stop dysentery, kill parasites in the stomach and abdomen, control heart disease and coronary atherosclerosis; it can also stimulate oral mucosa, cause gastric peristalsis, promote saliva secretion, increase appetite, and promote Digestion; chili is also a very irritating food, and it is a favorite of many people, especially Sichuan people are famous for eating spicy, chili is not only its spicy taste can stimulate our appetite, but also for warming the stomach Cold has a great effect, and it has a good effect on the treatment of indigestio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
Inventor 易明惠肖梅
Owner 贵州省关岭布依族苗族自治县易和食品厂
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