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A kind of preparation method of cured salty bacon

A method of making bacon, using bacteria used in food preparation, food ingredients as colors, bacteria, etc., can solve the problems of less research on the production process, eliminate safety problems, prevent fat oxidation and corruption, improve flavor and taste effect

Active Publication Date: 2019-12-13
湖州展旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are very few studies on the cured salted bacon with zero nitrite added at home and abroad, and there is even more research on the production process of this kind of cured salted bacon with the addition of compound natural coloring agents, combined strains and compound natural preservatives. In-depth research on the comprehensive fresh-keeping effect of cured salty and bacon products

Method used

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  • A kind of preparation method of cured salty bacon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A method for preparing salted bacon, comprising the steps of:

[0069] (1) Processing of pork

[0070] Select fresh, evenly fat and thin pork, remove the bone, connective tissue membrane and tendon as pork raw material, control the pH value of the pork between 5.4 and 5.8, and then cut it into one-inch thick, five-inch or seven-inch lengths pork strips, set aside;

[0071] (2) Pickling and coloring

[0072] Add 2.9% salt of pork mass to the processed pork to marinate. After the salt and the meat strips are evenly mixed, the compound pigment solution is evenly poured into the meat strips in an amount of 35mL / kg for color development. Then marinate and develop color at 3°C ​​for 11 hours until the inside and outside of the meat strips are uniformly bright red, and the meat is firm and elastic; the compound pigment solution is prepared by dissolving monascus red and beet red in water , the concentration of Monascus Red is 0.024g / ml, and the concentration of Beetroot Red...

Embodiment 2

[0090] With above-mentioned embodiment 1, its difference is:

[0091] Step (2) During marinating and color development: add 2.8% of pork mass salt to the processed pork for marinating, after the salt and meat strips are mixed evenly, add the compound pigment solution evenly at an amount of 30mL / kg Pour it into the meat strips for color development, and then marinate and develop color at 2°C for 12 hours;

[0092] Step (3) During air-drying: the temperature in the air-drying room is kept at 2°C, and the air-drying time is 12 hours;

[0093] Step (4) During inoculation and fermentation: add the mixed starter to the air-dried pork strips at an inoculum volume of 1.5% by volume, and put the pork strips in a constant temperature and humidity box at 18°C ​​for continuous fermentation for 26 hours;

[0094] Step (5) During drying: hang the pork strips in the oven, keep a distance of 10cm between adjacent pork strips, control the baking temperature to 52°C, and bake for 32 hours;

...

Embodiment 3

[0097] With above-mentioned embodiment 1, its difference is:

[0098] Step (1) During the processing of pork: put the pork strips into hot water for blanching, remove them immediately, and then marinate them;

[0099] Step (2) During marinating and color development: Add 3.0% of pork mass salt to the processed pork for marinating. After the salt and meat strips are evenly mixed, add the compound pigment solution at an even amount of 40mL / kg Pour it into the meat strips for color development, and then marinate and develop color at 4°C for 10 hours;

[0100] Step (3) During air-drying: the temperature in the air-drying room is kept at 4°C, and the air-drying time is 10 hours;

[0101] Step (4) During inoculation and fermentation: add the mixed starter to the air-dried pork strips at an inoculum volume of 1.7% by volume, and put the pork strips in a constant temperature and humidity box at 20°C for continuous fermentation for 24 hours;

[0102] Step (5) During drying: hang the ...

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Abstract

The invention discloses a method for making cured salted bacon, which is characterized in that it comprises the following steps: (1) selecting fresh, evenly fat and thin pork, and removing bones, connective tissue membranes and tendons as pork raw materials; (2) ) Add salt of 2.8%~3.0% of the pork mass to the processed pork for marinating, and pour the compound pigment solution into the pork strips evenly in an amount of 30‑40ml / kg for color development; (3) Put the marinated pork in an air-drying room at a temperature of 2-4°C for 10-12 hours; (4) Add the mixed starter to the air-dried pork strips and put it in a constant temperature and humidity box at 18‑20°C Continue to ferment for 24-26 hours; (5) Hang the pork strips in an oven at 52-58°C, and bake for 30-32 hours; (6) Spray the compound antibacterial agent on the dried pork strips to get the finished product , the advantage is that there is no added nitrite, the formula has a unique flavor, and the antibacterial effect is remarkable.

Description

technical field [0001] The invention relates to the preparation of cured salted meat, in particular to a method for preparing cured salted meat with zero added nitrite. Background technique [0002] Nitrite plays an important role in color development, antibacterial, anti-oxidation, flavor and taste improvement in cured salted meat products, but most of the cured salted meat products have excessive nitrite residues, excessive consumption will lead to Acute poisoning, carcinogenicity, teratogenicity and other safety issues that threaten human health. Excessive nitrite residues have become the primary problem restricting the development of cured and cured meat products industry; at the same time, fatty acid decay and mildew often occur in cured and cured meat products during storage, which affects their quality; in order to solve the problem of nitrite in cured and cured meat products High content, fatty acid decay and mildew and other technical bottlenecks, research the best...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L13/10A23L13/40A23L5/20A23B7/154A23B7/155
CPCA23B7/154A23B7/155A23L5/28A23L13/10A23L13/428A23L13/45A23V2002/00A23V2400/125A23V2400/169A23V2200/04
Inventor 黄苓曾小群潘道东郭永豪吴爱娟曾志丹吴振曹锦轩
Owner 湖州展旺食品科技有限公司
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