Processing method of preserved meat

A processing method and technology of bacon, which is applied in the field of meat product processing, can solve the problems of long production time, cumbersome process, affecting product quality and appearance, etc., and achieve the effect of delicate taste and reducing the greasy feeling of taste

Inactive Publication Date: 2017-08-29
合肥绿益食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production time of this invention is long, and it takes 40 days to produce the finished product. There is a large amount of smoke and dust attac

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of bacon, comprising the following steps:

[0026] 1) Processing of raw meat: dividing the raw meat into 300 grams of strips or chunks, the raw meat being selected from pig back, pig belly or pig leg;

[0027] 2) Soaking and cleaning: put the prepared meat strips into rice washing water for 0.7 hours of ultrasonication, take them out and dry them;

[0028] 3) Curing of meat: put the raw meat processed in step 2) into the pickling solution at a temperature of 6°C, and marinate under negative pressure (vacuumize to 0.085MPa, carry out intermittent curing of the meat during the curing process). Stirring) for 56 hours; every 100 parts of raw meat in the pickling solution includes: 2.0 parts of salt, 1.5 parts of white sugar, 1.0 part of original liquor, 0.015 parts of sodium nitrite, 0.2 parts of pepper, and 0.2 parts of ginger.

[0029] 4) Drain the marinated meat: Hang the marinated meat to drain the surface moisture;

[0030] 5) Meat roasting: roast...

Embodiment 2

[0035] A processing method of bacon, comprising the following steps:

[0036] 1) Processing of raw meat: dividing the raw meat into 200 grams of strips or chunks, the raw meat is selected from pig back, pig belly or pig leg;

[0037] 2) Soaking and cleaning: Put the sorted meat strips into rice washing water for 0.5 hours of ultrasonication, take them out and dry them;

[0038] 3) Curing of meat: put the raw meat processed in step 2) into the pickling solution at a temperature of 4°C, under negative pressure (the negative pressure environment is vacuumed to 0.08MPa, and during the pickling process). The meat was marinated intermittently) for 72 hours; every 100 parts of raw meat in the marinating solution included: 3.0 parts of salt, 2.0 parts of white sugar, 0.2 parts of original liquor, 0.015 parts of sodium nitrite, 0.4 parts of pepper, 0.4 parts of ginger share.

[0039] 4) Drain the marinated meat: Hang the marinated meat to drain the surface moisture;

[0040] 5) Roas...

Embodiment 3

[0045] A processing method of bacon, comprising the following steps:

[0046] 1) Processing of raw meat: dividing the raw meat into 400 grams of strips or chunks, the raw meat is selected from pig back, pig belly or pig leg;

[0047]2) Soaking and cleaning: Put the prepared meat strips into the rice washing water for 1 hour of ultrasonication, then take them out and dry them;

[0048] 3) Curing of meat: put the raw meat processed in step 2) into the pickling solution at a temperature of 10°C, under negative pressure (the negative pressure environment is vacuumed to 0.08-0.085MPa, and during the pickling process Carry out intermittently turning the meat) to marinate for 48 hours; the marinating liquid in every 100 parts of raw meat includes: 3.0 parts of salt, 2.0 parts of white sugar, 0.8 parts of original liquor, 0.015 parts of sodium nitrite, 0.3 parts of Chinese prickly ash, 0.2 parts of ginger.

[0049] 4) Drain the marinated meat: Hang the marinated meat to drain the su...

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PUM

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Abstract

The invention provides a processing method of preserved meat. The processing method comprises the steps of (1) treatment of raw material meat; (2) soaking and cleaning: putting finished meant strips into rice washing water for ultrasonic treatment for 0.5-1h and taking out the meant strips for airing; (3) pickling of meat: carrying out negative pressure pickling on the raw material meat treated in the step (2); (4) draining of the pickled meat; (5) baking of the meat: baking the meat drained off in the step (4) in a drying room with firewood for 10-12 days, wherein the temperature of the drying room is 50-65 DEG C; and (6) smoking of the meat: carrying out smoking and baking treatment on the baked meat under the conditions that the temperature is 30-40 DEG C and the relative humidity is 55%-60%. The salt content and the benzopyrene content in a preserved meat product processed by the method are significantly reduced.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a processing method of bacon. 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. my country has a long history of bacon production, with many types, each with its own characteristics in variety and local flavor. The main producing areas of bacon in my country are Guangdong, Hunan, Sichuan and the Yellow River Basin. The temperature in winter in southern my country is low, and meat products are not easy to spoil, so it is a good sea...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/70A23B4/044A23L5/20
CPCA23L13/00A23B4/044A23L5/20A23L13/70
Inventor 谈社涛
Owner 合肥绿益食品有限公司
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