Method for processing frost snow preserved meat

A processing method and bacon technology, applied in food science and other directions, can solve the problems of single external form, high fat content, low degree of differentiation, etc., to achieve the effect of satisfying healthy diet and reducing harm

Inactive Publication Date: 2018-04-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional bacon is bright in color, yellow and red, tastes mellow, fat but not greasy, thin and not stuffy, but from the perspective of product form and nutrition and health, there are still some improvements in traditional bacon. First of all, the appear

Method used

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  • Method for processing frost snow preserved meat
  • Method for processing frost snow preserved meat
  • Method for processing frost snow preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A processing method for frosted snow bacon, mainly comprising the following steps:

[0053] Step 1. Preparation of raw materials: Weigh fresh pork hind legs, and cut it into 20cm long, 6cm wide, and 1.0cm thick meat pieces with uniform fat and leanness.

[0054] Step 2. Material preparation: salt 3, white sugar 0.5, cooking wine 1.5, monosodium glutamate 0.2, dried chili 0.5, pepper 0.1, cinnamon 0.2, star anise 0.05, clove 0.2, pepper 0.4, anise 0.8, bay leaf 0.2 and kaempferen 0.05.

[0055] Step 3. Preparation of frost and snow generating solution: the concentration is 0.5×10 5 cfu / mL of Staphylococcus xylosus at a concentration of 0.8×10 5 cfu / mL plant lactic acid bacteria, 10W / g protease 0.01, 10W / g lipase 0.01, arginine 0.01, leucine 0.01, glutamic acid 0.01, tyrosine 0.01, alanine 0.01, glucose 1.0, salt 0.5 and water 100.

[0056] Step 4, adding the marinating material in step 2 after weighing the pork in step 1.

[0057] Step 5, marinating the pork that was...

Embodiment 2

[0066] A processing method for frosted snow bacon, mainly comprising the following steps:

[0067] Step 1. Preparation of raw materials: Weigh fresh pork hind legs, and cut it into 25cm long, 10cm wide, and 2.0cm thick meat pieces with uniform fat and leanness.

[0068] Step 2. Material preparation: salt 8, white sugar 3, cooking wine 3, monosodium glutamate 0.5, dried chili 2, pepper 0.15, cinnamon 1, star anise 0.08, clove 0.4, pepper 1, anise 1.2, bay leaf 0.4 and kaempferen 0.1.

[0069] Step 3. Preparation of frost and snow generating solution: the concentration is 8×10 6 cfu / mL of Staphylococcus xylosus at a concentration of 2 × 10 6 cfu / mL plant lactic acid bacteria, 10W / g protease 0.05, 10W / g lipase 0.05, arginine 0.05, leucine 0.05, glutamic acid 0.05, tyrosine 0.02, alanine 0.05, glucose 2.0, salt 0.9 and water 100.

[0070] Step 4, adding the marinating material in step 2 after weighing the pork in step 1.

[0071] Step 5, marinating the pork that was added into...

Embodiment 3

[0080] A processing method for frosted snow bacon, mainly comprising the following steps:

[0081] Step 1. Raw material preparation: Weigh fresh pork hind legs, and cut it into 22cm long, 8cm wide, and 1.5cm thick meat pieces with uniform fat and leanness.

[0082] Step 2. Material preparation: salt 5, white sugar 1.5, cooking wine 2.2, monosodium glutamate 0.3, dried chili 1.2, pepper 0.12, cinnamon 0.6, star anise 0.06, clove 0.3, pepper 0.7, anise 1, bay leaves 0.3 and kaempferen 0.08.

[0083] Step 3. Preparation of frost and snow generating solution: the concentration is 4×10 6 cfu / mL of Staphylococcus xylosus at a concentration of 1 × 10 5 cfu / mL plant lactic acid bacteria, 10W / g protease 0.1, 10W / g lipase 0.1, arginine 0.1, leucine 0.1, glutamic acid 0.1, tyrosine 0.05, alanine 0.1, glucose 1.5, salt 0.7 and water 100.

[0084] Step 4, adding the marinating material in step 2 after weighing the pork in step 1.

[0085] Step 5: marinate the pork that was added in ste...

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Abstract

The invention discloses a method for processing frost snow preserved meat. The method mainly comprises the following steps: step 1, pickling, cleaning, airing and smoking raw material meat so as to obtain preserved meat blank; step 2, applying frost snow generating liquid on the surface of the meat blank to obtain pretreated meat blank, wherein the frost snow generating liquid mainly comprises oneor more of the following components in parts by weight: 0.01-0.1 part of 10 w/g protease, 0.01-0.1 part of 10 w/g lipase, 0.01-0.1 part of arginine, 0.01-0.1 part of leucine, 0.01-0.1 part of glutamic acid, 0.01-0.05 part of tyrosine, 0.01-0.1 part of alanine, staphylococcus xylosus with a concentration of (0.5x10<5>) to (8x10<6>) cfu/mL, and plant lactobacillus with a concentration of (0.8x10<5>) to (2x10<6>) cfu/mL; and step 3, conducting vacuum packaging on the pretreated meat blank, and conducting culturing at 25-40 DEG C until a white frost snow layer forms on the surface of the meat blank so as to obtain the frost snow preserved meat. The obtained frost snow preserved meat has white flavor substances on the surface, is novel in form, obvious in characteristics and rich in nutrients,has good efficacy of promoting appetite, dispelling cold and promoting digestion, and is more suitable for the consumption requirements of special consumer groups with hyperlipidemia and hypertension.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for frosted bacon. Background technique [0002] Bacon is one of the traditional cured meat products in China. It not only has a unique flavor, but also has the functions of appetizing, removing cold and eliminating food. It is widely popular in Sichuan, Hunan and Guangdong. [0003] Traditional bacon is bright in color, yellow and red, tastes mellow, fat but not greasy, thin and not stuffy, but from the perspective of product form and nutrition and health, there are still some improvements in traditional bacon. First of all, the appearance of traditional bacon products The form is relatively single, and the degree of differentiation is low; secondly, the fat content of traditional bacon is very high, and the fat content in 100 grams of bacon is even as high as 50%. In other words, it is not an appropriate choice. Therefore, it has important practica...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/48A23L13/70A23L13/76
Inventor 张春江张泓张良陶宜晨黄峰刘倩楠田芳胡宏海张娜娜黄艳杰毕红霞胡小佳张荣樊月
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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