Additive-free nutritive preserved meat and making technology thereof

Abstract

The invention relates to a making technology of additive-free nutritive preserved meat. The making technology comprises the following steps of I, performing pretreatment; II, performing cutting to obtain semifinished products; III, performing preserving; IV, performing baking; V, performing fumigation; and VI, performing sterilization and packaging. The additive-free nutritive preserved meat is rich in nutrients, rich in fat fragrance, dark in skin color, dark red in meat color, tight in texture, clear in layering, fat but not greasy, thin but not hard, free from carcinogenicity to human bodies and healthy and safe.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to bacon without added nutrition and a production process thereof. Background technique [0002] Bacon refers to the processed products made after the meat is cured and then baked or exposed to the sun. The bacon made through the processes of smoking and drying has red and bright meat, moderately salty and fresh, and is consistent on the outside and inside. Cooked and cut into slices, transparent and shiny, bright in color, yellow and red in color, tastes mellow, fat but not greasy, thin and not clogged, not only has strong antiseptic ability, prolongs storage time, but also adds unique flavor Flavor has the characteristics of good color, aroma, taste and shape. Bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong. It is called "bacon" because it is cured in the twelfth lunar month. Traditional smoked bacon is mainly produced in the ...

AI Technical Summary

Problems solved by technology

Due to the limitation of processing conditions, traditional smoked bacon processing has many characteristics that cannot meet the needs of contemporary consumers.

One is that the curing technology of traditional smoked bacon needs to be improved. The curing of traditional smoked bacon generally adopts dry-curing method, which has uneven curing of products, high salt content in the finished product, poor color and luster, long curing time, and pickling. During the production process, a large amount of high-salt wastewater will be produced. At the same time, in the production process of cured meat products, food additives such as nitrate and nitrite are added. Although they have the functions of color development, antibacterial, anti-oxidation, and texture improvement, However, nitrite will undergo amine reaction during cooking and digestion, producing carcinogenic nitrosamine compounds, which seriously damage human health; the second is that the traditional smoking technology is unscientific, which affects the further development of smoked bacon products. In the traditional smoking technology, the combustion products are in direct contact with the meat, the incomplete combustion of sugar and the pyrolysis of protein, and the fat are due to these problems existing in traditional bacon. In addition, with the development of society, consumers' health awareness is constantly increasing, and the pace of life is constantly increasing. is accelerating, so the willingness to consume bacon is constantly decreasing

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