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Making method of preserved meat

A manufacturing method and technology of bacon, applied in the preservation of meat/fish, preservation of meat/fish through radiation/electrical treatment, food preservation, etc., can solve the problems of complex production process of bacon, inconsistent taste of bacon, long production cycle, etc., to achieve The effect of better uniform taste, more tender meat quality and shortened manufacturing cycle

Inactive Publication Date: 2017-08-11
镇坪县美味佳食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of bacon in the prior art is complicated, the production cycle is also long, and the content of salt and salt is generally high. In addition, because the meat pieces are relatively large when making bacon, the external and internal taste of bacon is inconsistent

Method used

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  • Making method of preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The specific technical solution of embodiment 1 is that a manufacturing method of cured meat includes the following steps, firstly, the preparation of spices is carried out; next, the raw meat is processed: the raw meat is poured into a pool, the tap is turned on for thawing and preliminary cleaning, and the blood in the meat is Clean the sundries and sundries, then put them into warm water at 45°C for a second wash, remove the pig skin, and cut the pork into 12cm pieces for later use; then put the pork in a pressure cooker for 15 minutes of high-pressure treatment, and the high-pressure treatment can change The tenderness of the meat promotes the penetration of substances, destroys the cells and organs to release the substances in the organs; after taking it out, add 5kg of salt for every 100kg of meat to marinate for 24 hours, then add the prepared spices and marinate again for 3-4 days; carry out fumigation treatment, Specifically, use cypress, locust tree, paulownia ...

Embodiment 2

[0011] Example 2 On the basis of the above-mentioned technical solution, the preparation of the above-mentioned spices includes roasting and crushing 60 parts of Zanthoxylum bungeanum, 12 parts of fennel, 16 parts of star anise, 35 parts of amomum, 7 parts of cardamom and 5 parts of dried ginger. The flavor of the spices processed by this method is more likely to ooze out.

Embodiment 3

[0012] Embodiment 3 Ultrasonic treatment time on the basis of Example 1 is 5 minutes, the treatment time is too short, can not kill the bacteria in the meat, the treatment time is too long and will destroy the meat quality, so the treatment of 5 minutes can maintain the quality of the meat, and Thoroughly kills bacteria in meat.

[0013] The storage time and taste quality of bacon are important indicators to measure the quality of bacon. When the bacon is left for too long, mold will appear or the taste of bacon has changed greatly. Shelf life and taste test, the results of the test process are as follows. Get three kinds of bacons just produced in the prior art, marked as 1, 2, 3 and the bacons produced in the present invention are numbered 4, and hung in a ventilated outdoor shaded place simultaneously. Samples were then analyzed every 2 weeks. The results are shown in the table below:

[0014]

[0015] The results showed that after 12 weeks, most of the bacon had plaq...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a making method of preserved meat. The making method comprises the following steps of (1) preparing spices; (2) treating raw pork: pouring the raw pork in a pond, turning on a tap, performing unfreezing and primary cleaning, putting the cleaned pork in warm water of 45 DEG C, performing cleaning for the second time, removing pork rind, and cutting the meat without the pork rind into blocks of 12cm; (3) putting the pork in a pressure cooker, and performing high-pressure treatment for 15 minutes; (4) taking out the treated pork, adding 5kg of table salt to each 100kg of the taken-out pork, performing pickling for 24h, adding the prepared spices, and performing pickling once again for 3-4 days; (5) smoking kang with wood free from peculiar smell, and keeping the temperature of the kang to 32-38 DEG C; (6) performing placing for 10-15 days; (7) performing ultrasonic treatment through an ultransonic instrument; and (8) performing vacuumizing and performing storage so as to obtain finished products. The making cycle of the preserved meat can be notably shortened, the storage time of the made preserved meat is long, and the preserved meat is tender in meat quality, and better and uniform in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for manufacturing bacon. Background technique [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan, Guangdong and other places. Because it is usually cured in the twelfth lunar month of the lunar calendar, it is called "bacon". Bacon has the advantages of beautiful color, unique flavor, and rich nutrition, and is deeply loved by everyone. However, the traditional bacon has a single taste, which is far from satisfying people's needs for the taste of bacon. Bacon refers to processed products made from meat that is cured and then roasted. Bacon has strong anti-corrosion ability, can prolong the storage time, and has a special flavor. [0003] The production process of bacon in the prior art is complex, the production cycle is also long, and the content of salt and salt is generally high. In addition, because the meat pieces are r...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L5/10A23B4/044A23B4/015A23B4/00
CPCA23B4/044A23B4/00A23B4/015
Inventor 何勇何安兵罗军
Owner 镇坪县美味佳食品有限责任公司