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Preparation method of preserved meat

A technology of bacon and fresh meat, which is applied to the functions of food ingredients, the preservation of food ingredients as antimicrobial, food science, etc. It can solve the problems of hardening meat, keeping away from it, and clogging teeth, and achieves simple preparation and good meat quality stability , process controllable effect

Inactive Publication Date: 2017-11-24
卓小玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of living standards, the delicious taste of bacon is more and more popular with the public. However, as the eating time of bacon increases, its shortcomings are gradually exposed. First of all, a certain amount of nitric acid is added in the traditional bacon curing process. Salt, with the continuous advancement of science and technology, it has been confirmed that nitrates do have a certain carcinogenic effect, so many people stay away from it. Secondly, because bacon is obtained through smoking, it is equivalent to a drying process, which makes bacon taste more delicious
However, the meat quality of bacon becomes hard after dehydration, which makes it difficult for the elderly and children to eat. Even when adults are eating, they are prone to discomfort such as tooth jams. The present invention mainly provides a method for preparing bacon without using nitrates. The bacon produced is delicious and soft, suitable for children and the elderly

Method used

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  • Preparation method of preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Take 20kg of fresh pork, cut the fresh meat into chunks with a weight of 0.4kg-0.8kg, a length of 10cm-20cm, a width of 3cm-6cm, and a thickness of 1.0cm-1.5cm The proportion of fat in fresh meat is 10%-30%.

[0040] 2. Soaking: Put the cut fresh meat into the soaking liquid and soak it under vacuum condition. The soaking time is 3 hours, the temperature is 45°C, and the vacuum degree is controlled at -0.07Mpa.

[0041] 3. Drain and salt: Drain the above-mentioned soaked fresh meat, sprinkle salt evenly on the surface of the fresh meat, the ratio of salt to fresh meat is 1 / 35, and store at room temperature for 3 days.

[0042] 4. Smoked: Smoke the marinated bacon for 6 days, and control the surface temperature of the bacon at 30-40°C.

Embodiment 2

[0044] 1. Take 20kg of fresh pork, cut the fresh meat into chunks with a weight of 0.4kg-0.8kg, a length of 10cm-20cm, a width of 3cm-6cm, and a thickness of 1.0cm-1.5cm The proportion of fat in fresh meat is 10%-30%.

[0045] 2. Soaking: put the cut fresh meat into the soaking liquid, and soak it under vacuum condition, the soaking time is 2 hours, the temperature is 40°C, and the vacuum degree is controlled at -0.06Mpa.

[0046] 3. Drain and salt: Drain the above-mentioned soaked fresh meat, sprinkle salt evenly on the surface of the fresh meat, the ratio of salt to fresh meat is 1 / 20, and place at room temperature for 2 days.

[0047] 4. Smoked: Smoke the marinated bacon for 5 days, and control the surface temperature of the bacon at 30-40°C.

Embodiment 3

[0049] 1. Take 20kg of fresh pork, cut the fresh meat into chunks with a weight of 0.4kg-0.8kg, a length of 10cm-20cm, a width of 3cm-6cm, and a thickness of 1.0cm-1.5cm The proportion of fat in fresh meat is 10%-30%.

[0050] 2. Soaking: Put the cut fresh meat into the soaking liquid and soak it under vacuum condition. The soaking time is 3 hours, the temperature is 50°C, and the vacuum degree is controlled at -0.08Mpa.

[0051] 3. Drain and salt: Drain the above soaked fresh meat, sprinkle salt evenly on the surface of the fresh meat, the ratio of salt to fresh meat is 1 / 50, and place at room temperature for 3 days.

[0052] 4. Smoked: Smoke the marinated bacon for 8 days, and control the surface temperature of the bacon at 30-40°C.

[0053] Investigate the bacon taste of comparative example 1-2 and embodiment 1-3 gained.

[0054] Fry the bacon obtained by the methods of comparative examples 1-2 and examples 1-3 respectively with the same preparation method, evaluate its app...

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Abstract

The invention relates to a preparation method of preserved meat. The preparation method mainly comprises the steps of cutting preserved meat into blocks, soaking, draining, salting, smoking and the like; during the soaking process, a special soaking solution is adopted, the soaking is performed under a vacuum condition, the soaking solution contains ginger, garlic, light soy sauce, Sichuan pepper powder, pepper powder and Chinese herb extract, wherein the Chinese herb extract is obtained by virtue of alcohol precipitation of radix astragali and licorice root in water, and the soaking solution not only has a seasoning effect, but also has an efficacy for softening tissues of the meat, so that the preserved meat is soft and delicious in taste, and is suitable for the old people and children to eat; and meanwhile, no nitrate is adopted, so that the obtained preserved meat is safe and edible.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for preparing bacon. Background technique [0002] Bacon refers to processed products made from cured meat and then smoked and baked. Bacon has a strong antiseptic ability, can prolong the storage time, and add a unique flavor. It 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. It has the characteristics of beautiful color, strong fragrance, and storage resistance. Because its processing and production are mostly during the twelfth lunar month, it is called bacon. [0003] The processing of bacon includes several processes such as raw meat pretreatment, pickling, dehydration, and preservation. It originated in the Tang Dynasty, and its main production areas are...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L33/105A23L3/3472A23L3/358
CPCA23L13/72A23L3/3472A23L3/358A23L13/42A23L13/428A23L13/76A23L33/105A23V2002/00A23V2200/10A23V2200/30A23V2250/21A23V2300/14
Inventor 卓小玲
Owner 卓小玲