Carcinogenicity free healthy preserved meat and processing method thereof

A processing method and bacon technology, which are applied in the field of non-carcinogenic healthy bacon and its processing, can solve the problems of difficult continuous production, environmental pollution, skin crusting, etc., and achieve the purpose of inhibiting fat oxidation, reducing smoking time, and delicious taste. Effect

Pending Publication Date: 2017-05-31
湖南顺帆食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problems existing in the existing smoked bacon, such as long process cycle, poor equipment and manual operation, difficulty in continuous production, unstable product quality, etc., among which the most prominent shortcoming is the problem of crusting and dryness of the product skin, which seriously affects The taste of the product is why many consumers avoid bacon, which has become a bottleneck for the development of bacon, a national characteristic product.
Moreover, traditional smoked bacon products will produce a certain amount of polycyclic aromatic hydrocarbons such as benzofloxacins after being smoked with wood chips, and a certain amount of formic acid will remain in products smoked with ordinary smoked liquid, and both benzopyrene and formaldehyde It is carcinogenic to a certain extent and poses a great threat to human health
In addition, the environmental pollution caused by the large amount of flue gas emitted by traditional processing is also a major drawback.

Method used

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  • Carcinogenicity free healthy preserved meat and processing method thereof
  • Carcinogenicity free healthy preserved meat and processing method thereof
  • Carcinogenicity free healthy preserved meat and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The processing method of non-carcinogenic healthy bacon comprises the following steps:

[0049] (1) 100 parts by weight of pork are cleaned with water, drained, and divided into strips of 20cm, 7cm in width and 2cm in thickness to obtain strips of meat;

[0050] (2) Mix 5 parts by weight of table salt, 2.5 parts by weight of white wine, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, and 2 parts by weight of five-spice powder to obtain a marinade, and apply the marinade evenly on the The surface of the long strips of meat, and then put them layer by layer in the marinating tank for 24 hours at 0°C, take them out, rinse them with water at 28°C, and dry them to obtain marinated meat;

[0051](3) The cured meat is baked for 10 minutes at a temperature of 100°C and a relative humidity of 50%; then baked for 5 hours at a temperature of 50°C and a relative humidity of 50%; Under the conditions of 100°C and 50% relative humidity, bake for 20 mi...

Embodiment 2

[0057] The production method of bacon, comprises the following steps:

[0058] (1) 100 parts by weight of pork are cleaned with water, drained, and divided into strips of 20cm, 7cm in width and 2cm in thickness to obtain strips of meat;

[0059] (2) Mix 5 parts by weight of table salt, 2.5 parts by weight of white wine, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, and 2 parts by weight of five-spice powder to obtain a marinade, and apply the marinade evenly on the The surface of the long strips of meat, and then put them layer by layer in the marinating tank for 24 hours at 0°C, take them out, rinse them with water at 28°C, and dry them to obtain marinated meat;

[0060] (3) Bake the cured meat for 5.5 hours at a temperature of 100°C and a relative humidity of 50% to obtain dried meat;

[0061] (4) taking 60 parts by weight of chaff as the smoking material, at 45° C. and under the condition of relative humidity of 50%, the dried meat was smo...

Embodiment 3

[0066] The production method of bacon, comprises the following steps:

[0067] (1) 100 parts by weight of pork are cleaned with water, drained, and divided into strips of 20cm, 7cm in width and 2cm in thickness to obtain strips of meat;

[0068] (2) Mix 5 parts by weight of table salt, 2.5 parts by weight of white wine, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, and 2 parts by weight of five-spice powder to obtain a marinade, and apply the marinade evenly on the The surface of the long strips of meat, and then put them layer by layer in the marinating tank for 24 hours at 0°C, take them out, rinse them with water at 28°C, and dry them to obtain marinated meat;

[0069] (3) Bake the cured meat for 5.5 hours at a temperature of 50°C and a relative humidity of 50% to obtain dried meat;

[0070] (4) taking 60 parts by weight of chaff as the smoking material, at 45° C. and under the condition of relative humidity of 50%, the dried meat was smok...

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PUM

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Abstract

The present invention discloses carcinogenicity free healthy preserved meat and a processing method thereof. The processing method comprises the following steps: (1) washing and cutting; (2) pickling; (3) baking; (4) smoking; and (5) oil-frying and seasoning, and carcinogenicity free healthy preserved meat obtaining. The carcinogenicity free healthy preserved meat is prepared by a special baking technology and then a short time smoking. The produced preserved meat is mellow in fat fragrance, black in skin color, dark red in meat color, delicious in taste, free of benzopyrene, free of carcinogenicity to human body, and healthy and safe.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a non-carcinogenic healthy bacon and a processing method thereof. Background technique [0002] Bacon is generally a meat product with a strong smoky flavor obtained by curing the meat, drying it (traditional craft) or roasting and smoking it. Because it is mostly processed in the twelfth lunar month of the Chinese lunar calendar, it is named bacon. Bacon has a long history of processing and eating in my country, and many documents record the production methods of bacon. At the end of the Northern Wei Dynasty, Jia Sizong described it in "Equal Names and Essentials". Before the sixth century AD, five-flavored bacon was widely made in the Yellow River Basin. According to the records of "Tokyo Menghualu" written by Nian Meng Yuanlao, there are bacon for sale in Hanjing's restaurants and vendors. The "Sui Garden Food List" written by Yuan Mei in the Qing Dynasty al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/10
Inventor 邵永平
Owner 湖南顺帆食品有限公司
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