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Method for atomization smoke curing of meat products by liquid smoke

A technology of meat products and smoked liquid, which is applied in the field of food processing, can solve the problems of meat product quality decline, achieve the effect of improving quality, good texture quality, and eliminating pollution

Inactive Publication Date: 2018-02-09
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of the quality reduction of meat products existing in the direct addition or soaking technology of smoked liquid, the present invention provides a method for smoked meat products by atomizing smoked liquid

Method used

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  • Method for atomization smoke curing of meat products by liquid smoke
  • Method for atomization smoke curing of meat products by liquid smoke
  • Method for atomization smoke curing of meat products by liquid smoke

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The specific operation steps of smoked liquid atomized smoked meat products are as follows:

[0036] 1) Hang the bacon products in the oven

[0037] 3kg of sausages were suspended on the hanging rod of the oven, and the distance between adjacent sausages was 6cm. Enema is a meat product processed from livestock and poultry meat with auxiliary materials, ground meat, stirred, pickled, enema and baked.

[0038] 2) Add 300g of smoked liquid obtained from processing hickory nut shells into the ultrasonic atomizer. The amount of smoked liquid added is 1% of the mass of the meat product to be smoked, and the fog outlet pipe of the atomizer is connected to the air inlet of the oven;

[0039] 3) First smoking

[0040] Adjust the temperature of the oven to 80°C, preheat the enema for 20 minutes; adjust the temperature of the oven to 80°C, turn on the ultrasonic atomizer, adjust the frequency to 2.4MHZ, close the exhaust outlet of the oven, and smoke for 1.0h; then adjust the t...

Embodiment 2

[0057] The specific operation steps of smoked liquid atomized smoked meat products are as follows:

[0058] 1) Hang the bacon products in the oven

[0059] Hang 3kg of ham slices on the hanging rod of the oven, keeping the distance between the divided ham slices at 3-10cm; the thickness of the ham slices is 5cm. Sliced ​​ham is a meat product processed from pig hind leg meat after trimming, salt water injection, pickling, drying, slicing, and packaging.

[0060] 2) Add 600g of No. 1 smoke liquid to the ultrasonic atomizer, the amount of smoke liquid added is 2% of the mass of the meat product to be smoked, and connect the fog outlet pipe of the atomizer to the air inlet of the oven.

[0061] 3) First smoking

[0062] Adjust the oven temperature to 90°C, preheat for 15 minutes; adjust the oven temperature to 75°C, turn on the ultrasonic atomizer, adjust the frequency to 2.4MHZ, close the oven exhaust port, atomize and smoke for 0.5h; then adjust the oven temperature to 60 ℃,...

Embodiment 3

[0069] The specific operation steps of smoked liquid atomized smoked meat products are as follows:

[0070] 1) Hang the bacon products in the oven

[0071] Hang 3kg of bacon on the hanging rod of the oven, keeping the distance between the divided ham slices at 3-5cm; the thickness of the bacon is 2cm. Bacon is made from livestock meat or poultry meat, which is processed into meat products through deboning, brine injection, curing, rolling, molding, drying and grilling.

[0072] 2) Add 900g of No. 2 smoke liquid to the ultrasonic atomizer. The amount of smoke liquid added is 3% of the mass of the meat product to be smoked. Connect the fog outlet pipe of the atomizer to the air inlet of the oven.

[0073] 3) First smoking

[0074] Adjust the oven temperature to 88°C, preheat for 10 minutes; adjust the oven temperature to 70°C, turn on the ultrasonic atomizer, adjust the frequency to 2.4MHZ, close the oven exhaust outlet, atomize and smoke for 1.5h; then adjust the oven tempera...

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Abstract

The invention relates to a method for atomization smoke curing of meat products by liquid smoke. According to the method, after pre-roasting of the meat products, a high-and low-frequency ultrasonic alternate atomization process is combined with a hermetic and ventilated smoke curing combined process to realize atomization smoke curing of to-be-smoked meat products, and the smoked products subjected to smoke curing with the liquid smoke have strong smoke curing flavor, and the benzopyrene content is smaller than or equal to 0.5 microgram / kg. By ultrasonic atomization of the liquid smoke, the meat products are smoked by mist droplets of the liquid smoke, and the problem of texture quality decline of the products due to direct adding of the liquid smoke and long-time soaking of the meat products is avoided. In addition, by smoke curing of the meat products with the liquid smoke atomized through an ultrasonic device, high flavor and color stability of the products can be guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for atomizing smoked liquid to smoke meat products. Background technique [0002] Smoked liquid is a kind of smoked flavor made from natural hardwood materials through high-temperature dry distillation, purification and refining processes. No chemical reagents are added in the preparation process, and some toxic and harmful substances are removed during the processing process. , making it a green spice. Smoked liquid can be used to marinate meat, giving meat a rich, smoky flavor. The preparation of smoked liquid is mostly made of hardwood as raw material, which will increase the production cost. Jiang Shaotong and others used hickory shells as raw materials for the preparation of smoked liquid, which greatly reduced the cost of making smoked liquid, thus further promoting liquid smoking to replace Traditional means of smoking. Nowadays, smoked li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
CPCA23L13/72
Inventor 蔡克周屠泽慧聂文黄观根季拓王尚英刘敏陈从贵姜绍通
Owner HEFEI UNIV OF TECH
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