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Preparation method of preserved meat

A technology for bacon and fresh meat, which is applied in the field of food processing, and can solve the problems of easily producing large nitrite, benzopyrene, etc., and achieve the effect of improving the taste of meat, improving the taste and tenderness, and shortening the curing time

Inactive Publication Date: 2017-09-15
四川省夹金印象农牧发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a method for preparing bacon, which can effectively solve the problem that a large amount of nitrite and benzopyrene are easily produced in the existing bacon preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing bacon, comprising the following steps:

[0031] (1) Take fresh meat with a fat-to-lean ratio of 1:2, wash it, cut it into strips with a width of 5-8cm and a weight of 0.8-1kg, and apply fish sauce accounting for 5% of the weight of the fresh meat;

[0032] (2) Weigh the Chinese medicinal materials accounting for 10% of the weight of fresh meat, add 3 times the weight of Chinese medicinal materials to soak for 3 hours, then decoct for 5 hours, filter, and collect the medicinal liquid; then weigh the condiments accounting for 15% of the weight of fresh meat, Crush the condiments and mix with the liquid medicine;

[0033] The Chinese herbal medicines include Angelica dahurica, Comfrey, Nutmeg, Lonicera, Salvia, Senecio and Glycyrrhiza chinensis; wherein, the weight ratio of Angelica dahurica, Comfrey, nutmeg, honeysuckle, Salvia, Senecio and Glycyrrhizae is 0.5:0.8:0.8:1:1:0.8:1;

[0034] The condiments include ginger, garlic, Chinese prickly ash, ...

Embodiment 2

[0039] A method for preparing bacon, comprising the following steps:

[0040] (1) Take fresh meat with a fat-to-lean ratio of 1:2, wash it, cut it into strips with a width of 5-8cm and a weight of 0.8-1kg, and apply fish sauce accounting for 3% of the weight of the fresh meat;

[0041] (2) Weigh Chinese medicinal materials accounting for 8% of the weight of fresh meat, add 2.5 times the weight of Chinese medicinal materials to soak for 3 hours, then decoct for 4 hours, filter, and collect the medicinal liquid; then weigh the condiments accounting for 12% of the weight of fresh meat, Crush the condiments and mix with the liquid medicine;

[0042]The Chinese herbal medicines include Angelica dahurica, Comfrey, Nutmeg, Lonicera, Salvia, Senecio and Glycyrrhiza chinensis; wherein, the weight ratio of Angelica dahurica, Comfrey, nutmeg, honeysuckle, Salvia, Senecio and Glycyrrhizae is 0.5:0.8:0.6:0.8:1:1.2:0.8;

[0043] The condiments include ginger, garlic, Chinese prickly ash, ...

Embodiment 3

[0048] A method for preparing bacon, comprising the following steps:

[0049] (1) Take fresh meat with a fat-to-lean ratio of 1:2, wash it, cut it into strips with a width of 5-8cm and a weight of 0.8-1kg, and apply fish sauce accounting for 3% of the weight of the fresh meat;

[0050] (2) Weigh Chinese medicinal materials accounting for 5% of the weight of fresh meat, add 3 times the weight of Chinese medicinal materials to soak for 3 hours, then decoct for 5 hours, filter, and collect the medicinal liquid; then weigh the condiments accounting for 15% of the weight of fresh meat, Crush the condiments and mix with the liquid medicine;

[0051] The Chinese herbal medicines include Angelica dahurica, Comfrey, Nutmeg, Lonicera, Salvia, Senecio and Glycyrrhiza chinensis; wherein, the weight ratio of Angelica dahurica, Comfrey, nutmeg, honeysuckle, Salvia, Senecio and Glycyrrhizae is 0.5:0.8:0.8:0.5:1:0.8:1;

[0052] The condiments include ginger, garlic, Chinese prickly ash, swe...

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Abstract

The present invention discloses a preparation method of preserved meat. The method comprises the following steps: (1) fresh meat is treated; (2) traditional Chinese medicinal materials are taken, the taken traditional Chinese medicinal materials are boiled and medicinal liquid is collected; and then seasoning materials are taken, the taken seasoning materials are crushed, and the crushed seasoning materials are mixed with the medicinal liquid; (3) edible salt and white granulated sugar are added into products obtained in the step (2), the mixture is subjected to an ultrasound treatment for 50-80 min, and then a pickling is conducted; (4) smoking is conducted; and (5) the products obtained in the step (4) are placed into a mixed solution of L-alanine and ascorbic acid to be soaked, and then a drying is conducted to obtain the preserved meat. Contents of nitrite and benzopyrene in the prepared preserved meat are much lower than those of similar products. At the same time, the preparation method greatly enhances preservative activity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing 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. [0003] my country has a long history of bacon production, with many types, and the varieties and flavors of the products have their own characteristics. The main producing areas 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 season for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/30A23L5/10A23L33/105A23L33/17A23L33/15
CPCA23L13/10A23L5/10A23L5/32A23L13/428A23L13/70A23L33/105A23L33/15A23L33/17A23V2002/00A23V2250/708
Inventor 罗佳
Owner 四川省夹金印象农牧发展有限公司
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