Processing method of preserved meat

Abstract

The invention discloses a processing method of preserved meat, and relates to the technical field of food processing. The processing method comprises the following steps of pretreating raw material meat, preparing a preserving material, performing preserving, performing baking, performing smoking and the like, wherein the preserving material is prepared through the steps of grinding Chinese prickly ash, star aniseeds, Chinese cinnamon and licorice roots into powder, and uniformly mixing the powder with a dandelion extract, a grape seed extract, an aloe extract, ginger juice, table salt, brownsugar juice, Baijiu and sodium nitrate. The dandelion extract, the grape seed extract, the aloe extract and the ginger juice are added to the preserving material, so that the pollution of microorganisms in the preserving process of the preserved meat can be reduced, the quality of the preserved meat is guaranteed, the content of nitrites in the preserved meat can also be reduced, the eating safetyis improved, the residual quantity of nitrites in the prepared preserved meat is 7.6-12.1mg / kg, and the preserved meat is bright yellow in fat meat, red brown in lean meat, mellow in preserving taste, fine and smooth in mouth feel, moderate in salty taste and unique in flavor, and has special smoking fragrance of conventional preserved meat and the fragrance of the preserved meat.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a processing method for bacon. 【Background technique】 [0002] Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other southern regions. It is cured with salt, nitrate, sugar and seasoning spices, and then baked or smoked. Meat products processed by other processes. Bacon has a mellow cured flavor, delicate meat, beautiful color and delicious taste, and is deeply loved by the public. [0003] Due to the special curing and processing method of bacon, the residual amount of bacon products or nitrite is high, which seriously endangers human health. Relevant studies have shown that gastric cancer, esophageal cancer, etc. are related to long-term consumption of foods with excessive nitrite content. The precursor of strong carcinogen nitrosamines, effectively reducing the nitrite content of bacon has become ...

AI Technical Summary

Problems solved by technology

At the same time, there are problems such as slow and uneven penetration of salt in the process of curing bacon, and long curing time can easily cause microbial contamination. Studies have shown that vacuum pressure curing can accelerate the penetration of salt, reduce curing time, and reduce Microbial contamination, but the rapid pickling method is difficult to form the characteristic flavor produced by traditional products, therefore, the reduction of microbial contamination in the pickling process is a current problem that needs to be solved