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Smoking and processing method for bacon with low nitrite content

A low-nitrite and processing method technology, applied in the field of low-nitrite bacon smoking and processing, can solve the problems of unscientific demonstration of the smoking method, irregular smoking process conditions, no scientific basis for the effect, etc. Corruption, flavor health and safety, unique flavor effect

Inactive Publication Date: 2017-06-16
达州市百里峡农副产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the inconsistency of smoked materials used in current bacon products, the effect has no scientific basis, the smoked process conditions are not standardized, and the smoked method has not been scientifically demonstrated; smoked will make harmful components (especially carcinogenic components) in the smoke Pollution into bacon products, endangering human health

Method used

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  • Smoking and processing method for bacon with low nitrite content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a. Raw material preparation: choose fresh pork belly, cut into 300g long strips, and the thickness of the meat strips should not exceed 4cm;

[0023] b. Preparation of ingredients: in parts by weight, take 7 parts of cinnamon, 2 parts of cloves, 6 parts of grass fruit, 19 parts of scallion and 9 parts of rosemary, mix and pulverize them, and then mix them with 2 parts of tea polyphenols to make seasoning powder ; By weight, get 10 parts of apple juice, 4 parts of holy maiden fruit juice and 0.4 part of honey, mix and make sauce;

[0024] c. Marinating: Spread 18g of salt, 6ml of cooking wine, and 12g of seasoning powder evenly on each piece of fresh meat, and then marinate at 5-10°C for 6 days. From the third day of marinating, turn it over once a day. Turn the meat that was originally located on the bottom layer to the upper layer, and the meat that was originally located on the upper layer to the bottom layer;

[0025] d. Heat baking: Drain the marinated meat pieces,...

Embodiment 2

[0030] a. Raw material preparation: choose fresh pork belly, cut into 250g long strips, and the thickness of the meat strips should not exceed 4cm;

[0031] b. Preparation of ingredients: in parts by weight, take 5 parts of cinnamon, 1 part of clove, 5 parts of grass fruit, 18 parts of scallion and 8 parts of rosemary, mix and pulverize them, and then mix them with 1 part of tea polyphenols to make seasoning powder ; In parts by weight, get 9 parts of apple juice, 3 parts of holy maiden fruit juice and 0.3 part of honey, and mix them evenly to make a sauce;

[0032] c. Marinating: Evenly spread 15g of salt, 6ml of cooking wine, and 10g of seasoning powder on each piece of fresh meat, and then marinate at 5-10°C for 5 days. From the third day of marinating, turn it over once a day. Turn the meat that was originally located on the bottom layer to the upper layer, and the meat that was originally located on the upper layer to the bottom layer;

[0033] d. Heat baking: Drain the ...

Embodiment 3

[0038] a. Raw material preparation: choose fresh pork belly, cut into 450g long strips, and the thickness of the meat strips should not exceed 4cm;

[0039] b. Preparation of ingredients: in parts by weight, take 8 parts of cinnamon, 2 parts of cloves, 8 parts of grass fruit, 20 parts of scallion and 10 parts of rosemary, mix and pulverize them, and then mix them with 2 parts of tea polyphenols to make seasoning powder ; In parts by weight, get 12 parts of apple juice, 5 parts of holy maiden fruit juice and 0.5 part of honey, and mix them evenly to make a sauce;

[0040] c. Marinating: Evenly spread 30g of salt, 8ml of cooking wine, and 15g of seasoning powder on each piece of fresh meat, and then marinate at 5-10°C for 8 days. From the third day of marinating, turn it over once a day. Turn the meat that was originally located on the bottom layer to the upper layer, and the meat that was originally located on the upper layer to the bottom layer;

[0041] d. Heat baking: Drain...

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Abstract

The invention provides a smoking and processing method for healthy safe bacon with low nitrite content and unique taste, belonging to the field of food processing. The smoking and processing method comprises the following steps: selecting fresh streaky pork, cutting the fresh streaky pork into long strips with weight of 250 to 450 g and preparing flavoring powder and a sauce material according to a weight ratio; uniformly smearing each long strip of the fresh streaky pork with 15 to 30 g of salt, 6 to 8 ml of cooking wine and 10 to 15 g of the flavoring powder for preserving; then draining the preserved long strips, uniformly brushing the surface of each long strip of the fresh streaky pork with 5 to 8 ml of the sauce material, carrying out baking until the sauce material is completely absorbed and repeating the operations of brushing and baking two to three times; and preparing a smoking material according to a certain weight ratio, smoking the long strips of the fresh streaky pork and then carrying out sterilization and vacuum packaging so as to obtain the finished bacon. The bacon produced in the invention has agreeable salty taste and unique flavor, and is healthy and safe. Chinese garlic and tea polyphenol in the flavoring powder and mixed juice of apples and cherry tomatoes in the sauce material are favorable for effective reduction, or even elimination, of a nitrite component, so the prepared bacon is safer to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-nitrite bacon smoking and processing method. 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, nitrate, sugar and spices, and then roasting, smoking, drying and other processes. Bacon has the characteristics of beautiful color, strong fragrance, and storage resistance. Because it is mostly processed and produced during the twelfth lunar month, it is called bacon. In the processing and production of bacon, salting and smoking will inevitably accumulate nitrite. For many years, nitrite has been considered a harmful substance, which can easily cause human poisoning and even cancer. However, according to the latest research, nitrite can dilate blood vessels, thereby increasing blood flow, and can protect the hear...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23B4/20A23B4/044
CPCA23B4/044A23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2200/15A23V2250/2132A23V2250/214
Inventor 曹洪袁小红
Owner 达州市百里峡农副产品有限公司
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