Process of producing preserved meat product

The invention relates to a production process and a technology for preserved meat, which is applied in the field of preserved meat production technology, and can solve the problems of bacterial growth, product oxidative acid rot, and product deterioration, etc., and achieve the effect of improving anti-oxidation.

Inactive Publication Date: 2017-12-22
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

Due to the hot climate and high humidity in southern my country, it is easy to cause the growth of bacteria and fat oxidation on the surface of the cured meat, and produce a series of peroxides, causing the problem of oxidative sourness of the product, which in turn leads to the deterioration of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Preliminary preparation:

[0032] Preparation of fungus polysaccharide: Soak 5g black fungus in water for 4 hours, put it into a wall breaker and crush it at a speed of 10000r / min for 5 minutes, put it into a supercritical fluid extractor, and pass in carbon dioxide gas. React for 20 minutes at a pressure of 72MPa, centrifuge at a speed of 3000r / min for 10 minutes, and then concentrate by rotary evaporation at 65°C for 8h, then use absolute ethanol to precipitate the clear liquid, and collect it in a 2°C container. The precipitate is finally washed and dried to obtain the fungus polysaccharide.

[0033] Preparation of active liquid: by weight parts, 50 parts concentration is 10 8 The cfu / ml lactic acid bacteria suspension is mixed with 5 parts of vitamin C, and the active liquid is obtained after stirring evenly.

[0034]The above-mentioned pre-prepared material is used in the production process of the following preserved meat.

[0035] 2. the preparation of a kin...

Embodiment 2

[0040] 1. Preliminary preparation:

[0041] Preparation of fungus polysaccharide: Soak 5g of black fungus in water for 4.5 hours, put it into a wall breaking machine and crush it at a speed of 20000r / min for 6 minutes, put it into a supercritical fluid extractor, pass in carbon dioxide gas, React for 25 minutes at a critical pressure of 73MPa, centrifuge at a speed of 3400r / min for 10 minutes, and concentrate by rotary evaporation at 68°C for 9 hours, then use absolute ethanol to precipitate the clear liquid, and collect it at 2°C The precipitate was finally washed and dried to obtain the fungus polysaccharide.

[0042] Preparation of active liquid: by weight parts, 50 parts concentration is 10 8 The cfu / ml lactic acid bacteria suspension is mixed with 6 parts of vitamin C, and the active liquid is obtained after stirring evenly.

[0043] The above-mentioned pre-prepared material is used in the production process of the following preserved meat.

[0044] 2. the preparation ...

Embodiment 3

[0049] 1. Preliminary preparation:

[0050] Preparation of fungus polysaccharide: After soaking 5g black fungus in water for 5 hours, put it into a wall breaking machine and crush it at a speed of 15000r / min for 9 minutes, put it into a supercritical fluid extractor, and pass in carbon dioxide gas. React for 23 minutes at a pressure of 72.5MPa, centrifuge at a speed of 3600r / min for 10 minutes, and concentrate by rotary evaporation at 67°C for 10 hours, then use absolute ethanol to precipitate the supernatant, and collect it at 2°C The precipitate was finally washed and dried to obtain the fungus polysaccharide.

[0051] Preparation of active liquid: by weight parts, 50 parts concentration is 10 8 The cfu / ml lactic acid bacteria suspension is mixed with 7 parts of vitamin C, and the active liquid is obtained after stirring evenly.

[0052] The above-mentioned pre-prepared material is used in the production process of the following preserved meat.

[0053] 2. the preparation...

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PUM

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Abstract

The invention discloses a process of producing preserved meat products. The process includes the steps of: 1) preparation of sauce; (2) preservation: performing pretreatment to rib meat, which has distinct fat and lean layers and has no scars and breasts, and cutting the rib meat into lean meat strips being 180-200 g in weight and 35-45 cm in length, smearing the meat strips with the sauce, tumbling the lean meat strips in a tumbling machine for 20-30 min at the rate of 3-5 r / min, and then fully smearing all surfaces of the meat strips with coarse salt, and preserving the meat strips at 0-4 DEG C for 2-3 days, humidity being 65-75%, thus producing preserved pork; and (3) roasting the preserved pork. The preserved meat products have high anti-oxidizing capability, are prolonged in shelf life, have unique flavor, are suitable for all consumers, and have great promotion value on market.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a process for making cured meat. 【Background technique】 [0002] Lamei is one of the traditional foods that Chinese people love, and it is also a good gift for people to give each other. It has a long history in China. Among the national cured meat products, Cantonese-style preserved meat, Hunan preserved meat and Sichuan preserved meat are the most influential. Among them, Cantonese-style cured meat is the "absolute protagonist" in the preserved meat market. It originated in the Tang and Song Dynasties and has a history of thousands of years. It is the largest local cured meat product in the national cured meat industry. Its high-quality materials, exquisite workmanship, unique taste and fragrance, have always been loved by the public; its varieties are diverse, mainly including sausage, bacon, and cured fish. [0003] In the past, it was better to make cured meat in the twelfth lunar mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/45A23L13/70
Inventor 黄泽宋
Owner 广西柏力食品有限公司
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