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Method of utilizing galla chinensis to make preserved meat

A technology of gallnut and bacon, which is applied to the preservation of meat/fish, preservation of meat/fish with chemicals, and preservation of food ingredients as anti-microbial. The flavor remains unchanged, the storage time is improved, and the effect of preventing oxidation

Inactive Publication Date: 2019-01-01
WUFENG CHICHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During storage at room temperature, on the one hand, due to the action of lipolytic enzyme, the oil is hydrolyzed and the acid value is increased; on the other hand, the immersion of oxygen in the air will promote the oxidation of oil to form hydroperoxide, which is prone to fat oxidation and lead to rancidity, which cannot be stored for a long time. save
In addition, there are dangers of infestation and mold

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Adding Edible Tannic Acid to Make Wufeng Bacon

[0019] Stir-fry 90g of salt, 10g of Zanthoxylum bungeanum, 5g of star anise, and 7g of mountain pepper in an iron pot over high heat. After the fragrance overflows, pour it into a mortar and grind it into powder. Spice powder and 0.02g gallnut extract (the gallnut extract is edible tannic acid) are added together with 100g rice wine and mixed evenly. Spread it evenly on 2.5kg of Tujia pork strips, marinate it and put it in a tank, put it layer by layer, and sprinkle salt and spices on each layer. The temperature in the cylinder is 4°C, and it is marinated for 7 days. Take out the marinated pork and drain it, put it on the oak wood with an open flame, and smoke it with smoke at a temperature of 60°C. After the surface of the meat strips is dry, it is smoked with Galla slag and Cypress branch smoke at 47°C for 18 days. When the surface of the bacon is bright in color, the lean meat is dark red, and the fat is t...

Embodiment 2

[0020] Example 2 Adding propyl gallate to make Wufeng bacon

[0021] Stir fry 75g of salt, 15g of Zanthoxylum bungeanum, 6g of star anise, and 7.5g of mountain pepper in an iron pot over high heat. After the fragrance overflows, pour it into a mortar and grind it into powder. Spice powder and 0.25g Galla gall extract (the gall gall extract is propyl gallate) are added together with 150g rice wine and mixed evenly. Spread it evenly on 3kg of Tujia pork strips, marinate it and put it in a tank, put it layer by layer, and sprinkle salt and spices on each layer. The temperature in the cylinder is 2°C, and it is marinated for 5 days. Take out the marinated pork and drain it, put it on the oak wood with an open flame, and smoke it with smoke at a temperature of 60°C. After the surface of the meat strips is dry, it is smoked with Galla slag and cypress branch smoke at a temperature of 50°C for 15 days. When the surface of the bacon is bright in color, the lean meat is dark red, an...

Embodiment 3

[0022] Example 3 Adding a mixture of edible tannic acid and propyl gallate to make Wufeng bacon

[0023] Stir-fry 81g of salt, 12g of Chinese prickly ash, 5g of star anise, and 6g of mountain pepper in an iron pot over high heat. After the fragrance overflows, pour it into a mortar and grind it into powder. Spice powder and 0.15g Galla gall extract (the gall gall extract is a mixture of 0.1g edible tannin and 0.05g propyl gallate) were added to 120g rice wine and mixed evenly. Spread it evenly on 2.7kg of Tujia pork strips, marinate it and put it in a tank, put it layer by layer, and sprinkle salt and spices on each layer. The temperature in the cylinder is 3°C, and it is marinated for 6 days. Take out the marinated pork and drain it, put it on the oak wood with an open flame, and smoke it with smoke at a temperature of 60°C. After the surface of the meat strips is dry, it is smoked with Galla slag and Cypress branch smoke at 48°C for 20 days. When the surface of the bacon ...

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PUM

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Abstract

The invention provides a method of utilizing galla chinensis to make preserved meat. The method specifically comprises the steps: preparing a raw material: finely selecting farmed pork and slitting; preparing pickling materials: stir frying salt, fructus pericarpii zanthoxyli, star anise and lindera glauca by big fire in a pot, pouring into a mortar after fragrance overflows out, grinding into powder and then adding into yellow rice wine along with galla chinensis extractive to be evenly mixed to prepare antioxidant pickling materials; pickling: evenly coating the pickling materials on cutletsand fully kneading and neatly putting into a crock to be pickled; fumigating: hanging the pickled and drained pork in a fumigating room, utilizing wood and galla chinensis after gallotannic acid extraction to fumigate for 15 to 20 days and obtaining a preserved meat finished product when the surface color of the preserved meat is bright, lean meat is dark red, and fat is semitransparent. The method disclosed by the invention not only provides a novel direction for application of galla chinensis series products, but also solves the problems of oxidative deterioration, taste change, mildew, worms and the like in a normal-temperature storage process of the preserved meat and provides a novel solution for making and storing preserved meat.

Description

technical field [0001] The invention relates to a method for making food, and more precisely discloses a method for making bacon with good taste and long-term storage by using Gallatin series products. Background technique [0002] Bacon is a traditional meat product with a long history in my country. It is a raw meat product made by marinating the raw meat, usually pork, and then drying or baking, smoking and other processes. It has the characteristics of beautiful color and strong flavor. Because its processing and production are mostly carried out during the twelfth lunar month, it is called bacon. Bacon has a long history of processing and eating in my country. The working people of our country have accumulated rich experience in processing bacon in actual production and life, and there are also many traditional bacon varieties. Wufeng bacon is also one of the outstanding representatives. It is a traditional food with regional characteristics in Wufeng County, Yichang C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/20A23B4/044
CPCA23B4/044A23B4/20A23V2002/00A23L13/428A23L13/72A23V2200/02A23V2200/10A23V2250/21
Inventor 刘义稳陈赤清毛业富
Owner WUFENG CHICHENG BIOTECH