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Hand-shredded preserved meat and preparation method thereof

A bacon and hand-tear technology is used in food ingredients as taste improvers, food ingredients containing natural extracts, food science and other directions, which can solve problems such as health effects, and achieve good taste, convenient eating, and good color and taste.

Inactive Publication Date: 2017-06-13
王仁晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to pursue the appearance and taste of bacon, many merchants ignore the problem of excessive nitrite. These products have caused serious impacts on people's health

Method used

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  • Hand-shredded preserved meat and preparation method thereof
  • Hand-shredded preserved meat and preparation method thereof
  • Hand-shredded preserved meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of shredded bacon, its preparation method comprises the steps:

[0024] (1) Marinate: Take 5kg of pork, cut the pork into strips with a thickness of 6-7cm and a weight of 1-1.5kg, clean it, apply salt evenly on the surface of the pork, put it in an airtight container, and marinate for 2 days. Turn over once a day during the marinating process;

[0025] (2) Vegetable juice soaking: According to the mass ratio of Artemisia annua:Water:Pork 1:7:10, weigh 0.5kg Artemisia annua and 3.5kg water. Heating at low temperature for 30 minutes, cooling down to obtain Artemisia annua juice, soaking the marinated pork in step (1) in Artemisia annua juice for 1 day, then adding vegetable juice, continuing to soak for 8 hours, taking out the pork, and draining; wherein, the vegetable juice was obtained by Prepared by the following method: according to the mass ratio of wax gourd, taro, cauliflower, water, and pork, the raw materials are weighed at 1:0.5:1:3:10, which are respect...

Embodiment 2

[0031] A kind of shredded bacon, its preparation method comprises the steps:

[0032] (1) Pickling: take 5kg pork, cut the pork into strips with a thickness of 6-7cm and a weight of 1-1.5kg, clean it, apply salt evenly on the surface of the pork, put it in an airtight container, and marinate it for 3 days. Turn over once a day during the marinating process;

[0033] (2) Vegetable juice soaking: According to the mass ratio of Artemisia annua:Water:Pork 1:7:10, weigh 0.5kg Artemisia annua and 3.5kg water. Heating at low temperature for 20 minutes, cooling to obtain Artemisia annua juice, soaking the marinated pork in step (1) in Artemisia annua juice for 2 days, then adding vegetable juice, continuing to soak for 12 hours, taking out the pork, and draining; the vegetable juice was obtained by Prepared by the following method: according to the mass ratio of wax gourd, taro, cauliflower, water, and pork, the raw materials are weighed at 1:0.5:1:3:10, which are respectively 0.5kg ...

Embodiment 3

[0039] A kind of shredded bacon, its preparation method comprises the steps:

[0040] (1) Pickling: Take 5kg pork, cut the pork into strips with a thickness of 6-7cm and a weight of 1-1.5kg, clean it, apply salt evenly on the surface of the pork, put it in an airtight container, and marinate it for 2.5 days. Turn over once a day during the marinating process;

[0041] (2) Vegetable juice soaking: According to the mass ratio of Artemisia annua:Water:Pork 1:7:10, weigh 0.5kg Artemisia annua and 3.5kg water. Heating at low temperature for 25 minutes, cooling to obtain Artemisia annua juice, soaking the marinated pork in step (1) in Artemisia annua juice for 1.5 days, then adding vegetable juice, continuing to soak for 10 hours, taking out the pork and draining; wherein, the vegetable juice was obtained by Prepared by the following method: according to the mass ratio of wax gourd, taro, cauliflower, water, and pork, the raw materials are weighed at 1:0.5:1:3:10, which are respectiv...

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Abstract

The invention discloses a preparation method for hand-shredded preserved meat. The method comprises the following steps: (1) pickling; (2) soaking the pickled meat with artemisia scoparia juice for 1-2 days, adding vegetable juice prepared from wax gourds, dasheen, dasheens, cauliflowers and water, soaking for 8-12h, taking out the pork and drying; (3) soaking the pork for 3-5 days with a spicy solution, taking out the meat, hanging and airing for 6-8 days at room temperature; (4) hanging the aired pork in a fumigating room, respectively fumigating with cacumen biotae and pine and then airing in a dry ventilating place for 40-45 days; (5) cleaning the pork, slicing into blocks, decocting eggplants and bitter gourds and then taking the filtrate, adding the meat blocks into the filtrate and decocting with slow fire; and (6) seasoning and packaging. The preserved meat prepared according to the preparation method disclosed by the invention looks bright, tastes nice, is low in nitrite and benzopyrene content, is free from preservative and pigment and is capable of guaranteeing food safety.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a shredded bacon and a preparation method thereof. Background technique [0002] Bacon is a special product in Sichuan, Shaanxi, Hunan and other regions of China. The traditional processing method is to cut fresh pork into pieces, apply salt and seasonings, spray white wine, marinate in wooden barrels, and then smoke and roast. In order to make the bacon have a beautiful color and a long storage time, potassium nitrate and sodium nitrite are usually added. This method of preparation is simple, easy to prepare, homemade at the farmer's home, and the product is delicious. [0003] At present, the bacon on the market contains excessive preservatives and pigments. Not only the smoky smell is heavy, but also the content of nitrate and nitrite is high, some nitrite content is even as high as 200-300mg / kg, and it also contains a certain amount of acrylamide, 3-4 benzopyrene ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L19/00A23L5/20
CPCA23V2002/00A23V2200/14A23V2250/21
Inventor 王仁晖
Owner 王仁晖
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