Additive-free nutritive preserved meat and making technology thereof

A production process, no additive technology, applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, food ingredients containing natural extracts, etc., can solve the problem of reduced willingness to consume bacon, uneven curing of products, smoked Unscientific technology and other issues, to achieve the effect of inhibiting fat oxidation, dark red meat color, and clear layers

Active Publication Date: 2018-11-16
四川张飞牛肉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 textur...

Method used

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  • Additive-free nutritive preserved meat and making technology thereof
  • Additive-free nutritive preserved meat and making technology thereof
  • Additive-free nutritive preserved meat and making technology thereof

Examples

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preparation example Construction

[0061] The preparation method of the sage extract: soak the sage (variety medicinal sage, purchased from Bozhou Changfu Pharmaceutical Sales Co., Ltd.) with 4 times the water of the sage quality, and the temperature of the water is 10 ℃, soak for 2h, extract at 80°C for 2h, then add water with 6 times the weight of sage, continue to extract at 80°C for 2h, pass through the filter net (filter net, 100 mesh, made of Shanghai Shenbing net material) Co., Ltd.) was filtered and separated to obtain the extract and dregs, and the obtained extract was concentrated in a rotary evaporator with a temperature of 60° C. and a vacuum of 0.05 MPa for 3 hours to obtain a sage extract.

[0062] Longya lily, Latin scientific name Lilium brownii var.viridulum, is a plant of the genus Lilium in the Liliaceae family. In the embodiments of the present invention, dried flowers provided by Xupu County Junjian Traditional Chinese Medicine Professional Cooperative are used.

[0063] Sugarcane leaves, s...

Embodiment 1

[0078] The production process of bacon without adding nutrition comprises the following steps:

[0079] Ⅰ. Pretreatment: select fresh pork belly that has been quarantined, remove residual hair, mucus, dirt, blood stains and lymph nodes, wash it with water, and drain the water to obtain pretreated pork;

[0080] Ⅱ. Cutting blanks: the pretreated pork is divided into long strips with a length of 20m, a width of 6cm and a thickness of 2cm to obtain strip-shaped meat blanks;

[0081] Ⅲ. Curing: inject 15% marinade into the strip-shaped meat evenly with a salt water injection machine. The working voltage of the salt water injection machine is 380V and the power is 4kW to obtain the injected meat ; Ultrasonic treatment is performed on the injected meat. The conditions of ultrasonic treatment are: ultrasonic temperature 8°C, ultrasonic power 93W, and ultrasonic time 3 hours to obtain ultrasonically treated meat; Kneading equipment, carry out vacuum tumbling pickling at 8°C, the spee...

Embodiment 2

[0091] The production process of bacon without adding nutrition comprises the following steps:

[0092] Ⅰ. Pretreatment: select fresh pork belly that has been quarantined, remove residual hair, mucus, dirt, blood stains and lymph nodes, wash it with water, and drain the water to obtain pretreated pork;

[0093] Ⅱ. Cutting blanks: the pretreated pork is divided into long strips with a length of 20m, a width of 6cm and a thickness of 2cm to obtain strip-shaped meat blanks;

[0094] Ⅲ. Marinating: Spread 15% of the marinade on the surface of the strip-shaped meat evenly, and then put it layer by layer in the marinating tank and let it stand at 0°C for 24 hours. Take it out, wash it repeatedly 3 times with water at 30°C, remove the greasy and residual marinade on the surface, drain it, and get cured meat;

[0095] Ⅳ. Baking: put the marinated meat at a temperature of 100°C and a relative humidity of 50% and bake for 10 minutes; then bake at a temperature of 50°C and a relative hu...

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/20A23B4/20
CPCA23B4/20A23V2002/00A23L13/20A23L13/72A23L13/76A23V2250/21A23V2200/02A23V2250/213A23V2250/082
Inventor 兰才军
Owner 四川张飞牛肉有限公司
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