Healthy delicious preserved meat and making method thereof

A delicious and bacon technology, which is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, climate change adaptation, etc. It can solve the problems of high benzopyrene content, unfavorable human health, high salt addition, etc., to achieve meat color Effects of dark red, enhanced antioxidant activity, and low salt content

Active Publication Date: 2018-11-13
花巷食新(三明)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The amount of salt added in traditional bacon is too high, generally more than 5%, the taste is too salty and dry and hard, and the fat oxidation is serious, and nitrite is added in the preparation process, and the content of benzopyrene is high, which is not conducive to human health. Therefore, It is particularly important to develop a kind of healthy bacon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The preparation method of healthy and delicious bacon comprises the following steps:

[0070] (1) Raw meat pretreatment: wash the raw meat, cut into strips with a length of 35 cm, a width of 6 cm, and a thickness of 3 cm, hang them at 6°C for 5 hours, drain the surface water, and obtain the pretreated raw meat;

[0071] (2) Preparation of pickling preparation: mix 2 kg of salt, 2.5 kg of spices, 1.5 kg of white wine, 0.4 kg of white granulated sugar, 1 kg of water-retaining agent aqueous solution, and 0.08 kg of antioxidant to obtain the pickling preparation;

[0072] (3) Pickling: Weigh 120 kg of pretreated raw meat, apply the pickling agent evenly on the surface of the pretreated raw meat, the mass ratio of the pickling agent to the pretreated raw meat is 1:18, put it into the pickled In the container, layer by layer, marinate at 4°C for 36 hours to obtain marinated meat, turn over once every 12 hours during the marinating process, place the upper layer of meat on the...

Embodiment 2

[0082] The preparation method of healthy and delicious bacon comprises the following steps:

[0083] (1) Raw meat pretreatment: wash the raw meat, cut into strips with a length of 35 cm, a width of 6 cm, and a thickness of 3 cm, hang them at 6°C for 5 hours, drain the surface water, and obtain the pretreated raw meat;

[0084] (2) Preparation of pickling preparation: mix 2 kg of salt, 2.5 kg of spices, 1.5 kg of white wine, 0.4 kg of white granulated sugar, 1 kg of water-retaining agent aqueous solution, and 0.08 kg of antioxidant to obtain the pickling preparation;

[0085] (3) Pickling: Weigh 120kg of pretreated raw meat, apply the pickle evenly on the surface of the pretreated raw meat, the mass ratio of the pickled agent to the pretreated raw meat is 1:18, and then apply the pickled The raw meat of the marinade is treated at 100MPa for 15 minutes, then put into a marinating container, stacked layer by layer, and marinated at 4°C for 36 hours to obtain marinated meat. Durin...

Embodiment 3

[0095] It is basically the same as that of Example 2, except that the aqueous solution of the water-retaining agent is an aqueous solution with a mass fraction of polydextrose of 3%.

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PUM

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Abstract

The invention discloses healthy delicious preserved meat and a making method thereof. The making method of the healthy delicious preserved meat comprises the following steps of (1) pretreating raw material meat; (2) preparing a pickling agent; (3) performing pickling; (4) performing baking; (5) performing roasting; and (6) performing air-drying. According to the healthy delicious preserved meat and the making method thereof disclosed by the invention, in the making course, nitrite is not added, so that the content of table salt is low; roasting materials in a specific compounding ratio are selected for use, and low-temperature short-time roasting is performed, so that the produced preserved meat is rich in fat fragrance, dark in skin color, dark red in meat color and fresh and delicious inflavor, the defect that the traditional preserved meat is hard in mouth feel is overcome, and the preserved meat does not contain benzopyrene, does not have carcinogenicity to human bodies and is healthy and safe.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a healthy and delicious bacon and a preparation method thereof. Background technique [0002] Bacon is a cured meat product with a long history of production. As an outstanding representative of traditional Chinese meat products, it is deeply loved by the people of our country because of its strong aroma, delicious taste, unique flavor and easy storage. The bacon in Hunan, Sichuan and other places is the most famous. Hunan bacon is usually a kind of easy-to-storage, rich-flavored, and good-tasting meat product made by dividing the raw pork, smearing it with auxiliary materials such as salt, nitrite, and white wine, and then drying it and smoking it. Sichuan-style bacon is bright in color, salty and fresh. [0003] In the process of meat product processing, adding an appropriate amount of nitrite can make the product present a bright rose color and has a certain antisept...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L13/50A23B4/20
CPCA23B4/20A23L13/428A23L13/55A23L13/76A23V2002/00A23V2200/02A23V2250/21A23V2250/51A23V2250/5042A23V2250/28Y02A40/90
Inventor 兰才军
Owner 花巷食新(三明)生物科技有限公司
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