Making method of preserved meat

A production method and bacon technology, which are applied in the preservation of meat/fish with chemicals, food science, etc., can solve the problems of high salt content and easy to exceed the oxidation value of bacon.

Inactive Publication Date: 2017-09-05
金 明香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The invention provides a method for making bacon, which solves the technical problems in the prior art that the salt content of bacon is too high and the oxidation value is easy to exceed the standard

Method used

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  • Making method of preserved meat

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Embodiment 1

[0017] Example 1, in order to ensure that it meets the national food oxidation value standard and can prepare bacon with good export taste under the condition of low salt, one of the embodiments of the present invention is as follows. The method for making bacon specifically includes the following steps. First, The raw meat is frozen at minus 5°C for 2 hours, which makes it easier to cut the meat. If the freezing time is too short or too long, it will affect the cutting and shaping of the meat; after the meat is frozen, take it out and cut it into strips. Then weigh the weight, taking the preparation of 100kg raw meat as an example, first weigh 100kg raw meat, which is convenient for batching later; then weigh 2.5kg of salt and sprinkle it evenly on the surface of the raw meat; Sodium nitrite, and then sprinkle evenly on the surface of the raw meat. Next, put the raw meat that has been sprinkled with salt and sodium nitrite on the tumbler, keep at 4°C for tumbling and marinati...

Embodiment 2

[0018] Example 2 In order to ensure that it meets the national food oxidation value standard and can prepare bacon with good export taste under the condition of low salt, one of the embodiments of the present invention is as follows. The method for making bacon specifically includes the following steps. First, the raw material Freeze the meat at minus 5°C for 2 hours, which will make it easier to cut the meat. If the freezing time is too short or too long, it will affect the cutting and shaping of the meat; after the meat is frozen, take it out and cut it into strips, and then Take the preparation of 100kg of raw meat as an example, first weigh 100kg of raw meat for later batching; then weigh 2.5kg of salt and sprinkle it evenly on the surface of the raw meat; then weigh 0.008kg of sub Sodium nitrate, and then sprinkle evenly on the surface of the raw meat. Next, put the raw meat that has been sprinkled with salt and sodium nitrite on the tumbler, keep at 6°C for tumbling and ...

Embodiment 3

[0019] Example 3 In order to ensure that it meets the national food oxidation value standard and can prepare bacon with good export taste under the condition of low salt, one of the embodiments of the present invention is as follows. The method for making bacon specifically includes the following steps. First, the raw material Freeze the meat at minus 5°C for 2 hours, which will make it easier to cut the meat. If the freezing time is too short or too long, it will affect the cutting and shaping of the meat; after the meat is frozen, take it out and cut it into strips, and then Take the preparation of 100kg of raw meat as an example, first weigh 100kg of raw meat for later batching; then weigh 2.5kg of salt and sprinkle it evenly on the surface of the raw meat; then weigh 0.008kg of sub Sodium nitrate, and then sprinkle evenly on the surface of the raw meat. Then put the raw meat that has been sprinkled with salt and sodium nitrite on the tumbler, keep it at 10°C for tumbling a...

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Abstract

The invention belongs to the technical field of food processing, in particular to a method for making bacon. The method comprises the following steps: a. The raw meat is cut into strips, shaped and weighed; b. Adding 2.5% salt and 0.008% sodium nitrite based on the weight of the raw meat; Stew for 1 hour; d put it in a marinating vat and keep it at 4°C for 72 hours; e wash it in water at 40°C; f put it in a drying room and bake it at 60°C for 26h‑48h; g smoke it at 70°C for 1h; add it after cooling 0.01%-0.04% tea polyphenol by weight of raw meat, 0.01%-0.04% sodium erythorbate by weight of raw meat, rosemary 0.005%-0.02% by weight of raw meat; storage of finished products. Under the condition of low salt and low nitrate, three compositions of tea polyphenol, sodium erythorbate and rosemary are added to effectively prevent the oxidative rancidity of fat, the effect is obvious, and it meets the national oxidation index regulations.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for making bacon. Background technique [0002] Bacon products are a traditional meat product with a long history. It is very popular among people. It is mainly popular in Sichuan, Hunan and Guangdong. It is usually cured in the twelfth lunar month, so it is called "bacon". Bacon has the advantages of beautiful color, unique flavor, and rich nutrition, and is deeply loved by everyone. [0003] But the bacon in the prior art is generally on the high side because of fat content, and fat oxidative rancidity produces strong unpleasant smell and taste, directly affects the quality of product, and the part small molecular substances such as aldehyde, ketone etc. that oxidation produces is harmful to body. The enzyme system has a destructive effect, which affects the normal metabolism of the human body, thereby endangering the health of the body and making it lose its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23B4/20
CPCA23L13/10A23B4/20A23L13/42
Inventor 金明香
Owner 金 明香
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