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A process for making bacon

A production process and bacon technology, applied in food science and other directions, can solve problems such as shortening processing time and lack of bacon flavor.

Active Publication Date: 2020-10-30
广西柏力食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply using roasting and other methods to speed up the drying of bacon and shorten the processing time will cause the bacon to lack the proper flavor of bacon

Method used

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  • A process for making bacon
  • A process for making bacon

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Experimental program
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Effect test

Embodiment 1

[0032] 1. Preliminary preparation:

[0033] Preparation of fermented soybeans: in parts by weight, wash 100 parts of soybeans germinated for 2 hours, dry them in the air, put them into 500 parts of fermentation broth, and ferment them for 3 days at 30°C to obtain fermented soybeans. Good soybeans, 10 parts of Chinese prickly ash, 3 parts of five-spice powder, 12 parts of ginger powder, and 30 parts of distiller's grains prepared from sweet potatoes, sorghum and apple pomace were stirred evenly, and ultrasonically treated for 24 hours under the condition of ultrasonic power of 1000w, and then Refrigerate at 3°C ​​for 60 hours to obtain tempeh.

[0034] The preparation of active liquid: by weight, 100 parts concentration is 10 8 After mixing the cfu / ml lactic acid bacteria suspension and 5 parts of vitamin C, stir evenly to obtain a mixed solution.

[0035] The substances prepared above are used in the production process of the following bacon.

[0036] 2. A manufacturing pro...

Embodiment 2

[0041] 1. Preliminary preparation:

[0042] Preparation of fermented soybeans: in parts by weight, wash 100 parts of soybeans germinated for 2.5 hours, dry them in the air, put them into 550 parts of fermented liquid, and ferment them for 4 days at 32°C to obtain fermented soybeans. Fermented soybeans, 10 parts of Zanthoxylum bungeanum, 3 parts of five-spice powder, 17 parts of ginger powder, and 34 parts of distiller's grains prepared from sweet potatoes, sorghum and apple pomace were stirred evenly, and then ultrasonically treated for 24 hours under the condition of ultrasonic power of 1300w. Then refrigerated at 4°C for 65 hours to obtain tempeh.

[0043] The preparation of active liquid: by weight, 100 parts concentration is 10 8 The cfu / ml lactic acid bacteria suspension is mixed with 8 parts of vitamin C, and stirred evenly to obtain a mixed solution.

[0044] The substances prepared above are used in the production process of the following bacon.

[0045] 2. A manufa...

Embodiment 3

[0050] 1. Preliminary preparation:

[0051] Preparation of Douchi: in parts by weight, wash 100 parts of soybeans germinated for 3 hours, dry them in the air, put them into 600 parts of fermentation broth, and ferment them for 4 days at 33°C to obtain fermented soybeans. Good soybeans, 10 parts of Zanthoxylum bungeanum, 3 parts of five-spice powder, 20 parts of ginger powder, and 42 parts of distiller's grains prepared from sweet potatoes, sorghum and apple pomace were stirred evenly, and ultrasonically treated for 24 hours under the condition of ultrasonic power of 1500w, and then Refrigerate at 5°C for 68 hours to obtain tempeh.

[0052] The preparation of active liquid: by weight, 100 parts concentration is 10 8 The cfu / ml lactic acid bacteria suspension is mixed with 8 parts of vitamin C, and stirred evenly to obtain a mixed solution.

[0053] The substances prepared above are used in the production process of the following bacon.

[0054] 2. A manufacturing process of ...

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PUM

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Abstract

The invention discloses a making process of preserved meat. The making process comprises the following steps of (1) preparing sauce materials; (2) performing secondary fermentation treatment: performing pretreatment on rib cuts which are clear in levels between fat meat and lean meat, free from scars and free from belly meat, cutting the pretreated rib cuts into lean strip meat each of which is 180-200g in weight and 35-45cm in length, soaking the cut lean strip meat in the prepared sauce materials, performing airtight fermentation under 22-32 DEG C for 12h, taking out the fermented lean strip meat, performing air-drying treatment for 10-15d, then putting the air-dried lean strip meat in the sauce materials, performing airtight fermentation for 8-12h, and then performing air-drying treatment until the moisture content is 40-55%, so as to obtain treated pork, and (3) performing roasting. Through the adoption of the making process disclosed by the invention, the prepared preserved meat has high oxidation resistance, the quality guarantee period of the preserved meat is prolonged, and the preserved meat also has unique flavor, is suitable for vast consumers to eat, and has great market popularizing value.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a process for making bacon. 【Background technique】 [0002] Cured meat products are mainly made of livestock and poultry meat or their edible offal, supplemented with salt, koji wine, sauces, nitrates or nitrites, sugar or spices, etc. It is a kind of semi-finished meat product with strong flavor processed by molding, drying in the sun or baking. It is named because it is mostly processed in the twelfth lunar month. With its long and profound cultural history and rich and unique flavor, bacon has become a typical representative of traditional Chinese meat products. It is an important part of the world's precious food and cultural heritage. The fat is transparent or milky white, the waxy fragrance is salty, spicy and delicious, and the waxy taste is mellow. It has local characteristics and is deeply loved by people. [0003] However, the traditional production process requires long-term ai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/40A23L13/70
CPCA23L5/15A23L13/10A23L13/428A23L13/46A23L13/70
Inventor 黄泽宋
Owner 广西柏力食品有限公司
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