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Preparation method of oxidation-resistant preserved meat essence

An anti-oxidation and bacon technology, which is applied in the field of preparation of anti-oxidation bacon essence, can solve the problems of complicated bacon preparation process, lower bacon flavor quality, long direct contact time, etc. The effect of long-lasting fragrance

Inactive Publication Date: 2017-07-07
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the disadvantages in the prior art that the preparation process of bacon is complicated, the production cycle is long, the time of direct contact with air is long during the production process, and the fat oxidation is serious, so that the flavor quality of bacon is reduced and the safety is not high when eaten, and provides A kind of preparation method of antioxidant bacon essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]A preparation method of antioxidant bacon essence, the steps are: weighing 3 kg of pork loin meat and cutting into meat strips with a weight of 0.2 kg and a thickness of 4 cm, then rinsing the surface of the meat strips with distilled water for 3 times, hanging to dry, and setting aside; Then weigh 0.15kg of salt and rub it evenly on the spare meat strips. After kneading evenly, put the meat strips into the tumbler and rotate for 25 minutes to promote the absorption of the pickling agent. Cook overnight; hang the marinated meat strips into the smoker, use cypress branches as firewood, and smoke and roast the vegetable oil released by burning for 2 weeks. Add firewood every 3h in the middle of the first 3 days, and add firewood every 3 hours in the middle of the next week. Add firewood every 5 hours, let the green smoke smoke until the surface of the meat strips is slightly burnt; after the smoke is finished, take out the meat strips and scrape off the charred black part o...

Embodiment 2

[0034] A preparation method of antioxidant bacon flavor, the steps are: weighing 4 kg of pork loin meat and cutting into meat strips with a weight of 0.25 kg and a thickness of 5 cm, washing the surface of the meat strips with distilled water for 5 times, hanging to dry, and setting aside; Weigh 0.2kg of salt and rub it evenly on the spare meat strips. After rubbing evenly, put the meat strips into the tumbler and rotate for 25 minutes to promote the absorption of the pickling agent. Overnight; hang the marinated meat strips into the smoker, use cypress branches as firewood, burn the released vegetable oil and smoke for 2 weeks, add firewood every 3 hours in the middle of the first 3 days, and add firewood every 3 hours in the middle of the next week. Add firewood every 6 hours, let the green smoke roast until the surface of the meat strips is slightly burnt; after the smoke is finished, take out the meat strips and scrape off the charred black part of the skin surface with a k...

Embodiment 3

[0038] A preparation method of anti-oxidation bacon essence, the steps are: weighing 5 kg of pork loin meat and cutting into meat strips with a weight of 0.3 kg and a thickness of 6 cm, washing the surface of the meat strips with distilled water for 5 times, hanging to dry, and setting aside; Weigh 0.25kg of salt and rub it evenly on the spare meat strips. After kneading evenly, put the meat strips into the tumbler and rotate for 25 minutes to promote the absorption of the pickling agent. Overnight; hang the above-mentioned marinated meat strips into the smoker, use cypress branches as firewood, and smoke and roast the vegetable oil released by burning for 3 weeks. Add firewood every 4h in the middle of the first 3 days, and add firewood every 4 hours in the middle of the next week. Add firewood every 7 hours, let the green smoke smoke until the surface of the meat strips is slightly burnt; after the smoke is finished, take out the meat strips and scrape off the charred part of...

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Abstract

The invention discloses a preparation method of oxidation-resistant preserved meat essence. The preparation method is characterized by comprising the following steps of taking pork loin, cutting the taken pork loin into strips, performing thorough cleaning, hanging the cleaned pork strips, and performing airing; uniformly kneading and applying salt to the pork strips, and performing standing for pickling; hanging the pickled pork strips in a smoking furnace, enabling cypress branches to be burnt incompletely, and roasting the pork strips for 2-3 weeks; taking the roasted pork strips, thoroughly washing the taken pork strips with water, and cutting the washed pork strips into ground meat; adding compound protein enzymes and water, performing enzymolysis to obtain enzymolysis products, performing centrifugal filtration on the enzymolysis products, and taking enzymatic hydrolysate; adding a mixture of glucose and xylose, amino acids and fat, and performing a reaction under 110-120 DEG C for 50-70min; and separating the reaction liquid to remove lower-layer precipitate, performing freeze-drying on upper-layer liquid with a vacuum freeze drying machine, and then performing crushing so as to prepare the oxidation-resistant preserved meat essence. According to the preparation method disclosed by the invention, natural food materials are used as raw materials, and the used enzymolysis technical conditions are mild, high-efficient and high in safety. The essence is high in heat stability and vivid in fragrance, has the oxidation-resistant characteristic, and is suitable for addition and use of making preserved meat flavored foods.

Description

technical field [0001] The invention belongs to the preparation of food seasoning, and relates to a preparation method of anti-oxidation bacon essence. It is suitable for adding when making bacon-flavored food. Background technique [0002] Bacon is one of the traditional dry-cured meat products with a long history in my country. It is a raw meat product made from fresh pork marinated with salt, nitrate, sugar and seasoning spices, and then dried and smoked. , has the characteristics of good appearance and color, unique meat aroma, strong flavor, good storage performance, and convenient eating. It is a traditional meat food that is very popular among people. Bacon mainly includes Guangdong bacon, Sichuan bacon, and Hunan bacon. Among them, Sichuan bacon has bright color, golden skin, transparent or milky white fat, salty fragrance, and mellow wax flavor. It has local characteristics and has become an important part of the local precious food culture. component. Bacon plays...

Claims

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Application Information

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IPC IPC(8): A23L27/21A23L13/40A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2250/61A23V2250/638A23V2250/0616A23V2250/0632
Inventor 黄业传王艳蓉蒋萍熊双丽
Owner SOUTHWEAT UNIV OF SCI & TECH
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