Minced bacon and preparation method thereof

Abstract

The invention discloses minced bacon and a preparation method thereof, and belongs to the technical field of meat food processing. The minced bacon comprises a main material and an auxiliary material;the main materials comprises 2-type pork or 4-type pork and pork cheeks; the auxiliary material comprises edible salt, glucose, monosodium glutamate, P50, EVC, nitrous oxide, carrageenan, white pepper powder, onion powder, ethyl maltol, ice water and soy isolate protein. The preparation method comprises the steps of thawing, pretreatment, mincing, homogenization, rolling and kneading, filling anddie pressing, stewing, demoulding, smoking, cooling and quick freezing, slicing and packaging, metal detection, labeling and storage and cartonning and delivery. The minced bacon and the preparationmethod thereof have the advantages that minced meat is taken as a processing raw material, the utilization rate is high, and the waste of resources in enterprise production is reduced; the formula isunique, the basis of reducing additives is combined with an improved smoking process, the taste is natural, the fragrance is attractive, and the generation of harmful substances is effectively reduced; rolling, kneading and pickle are performed, the bacon is sufficiently tasty, delicious and compact and tender in meat quality, the production cycle is effectively shortened, and the production efficiency is improved.

Description

technical field [0001] The invention relates to bacon and a preparation method thereof, in particular to twisted bacon and a preparation method thereof, belonging to the technical field of meat food processing. Background technique [0002] Bacon is transliterated from English Bacon, also known as smoked meat. It is usually processed by smoking pork ribs or back meat. Bacon is one of the three major varieties of Western-style meat products. It can be preserved to the greatest extent through low-temperature thermal processing technology. The nutrition and umami taste of raw meat, fresh and palatable, and strong smoky flavor have long been loved by consumers. The current Western-style bacon is mostly prepared by injection. After injection, tumbling, static pickling, filling and pressing, steaming Made by smoking and other techniques. The traditional smoking method is to use wood chips as raw materials, put them directly into the smoking device, and then heat them to smoke the...

AI Technical Summary

Problems solved by technology

[0017] (1) The existing bacon production technology often adds substances such as flavors and pigments to the ingredients to assist in the production of smoky smell and color. Modern people's pursuit of natural and healthy food

[0018] (2) The static pickling method is adopted in the production of existing bacon, the pickling time is long and the taste is not sufficient, and food safety problems are likely to occur during long-term storage

[0019] (3) There are still deficiencies in the bacon flavor produced by the liquid smoking method compared with the smoked flavor, which may reduce the appeal to consumers and reduce the competitiveness of the product

[0020] (4) Excessive use of phosphate in the production of twisted bacon will lead to deterioration of product flavor and rough structure

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