Preserved meat and preparation method thereof

A technology of bacon and pork, applied in climate change adaptation, food ingredients containing inorganic compounds, food science, etc., can solve problems such as unfavorable health, achieve the effects of reducing consumption, increasing potassium content, and improving nutritional value

Pending Publication Date: 2019-10-25
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to inhibit the growth of microorganisms and prolong the shelf life of bacon, a lot of salt is added during the preparation of bacon. However, long-term intake of large amounts of salt will increase the risk of high blood pressure and cardiovascular disease, which is not conducive to health

Method used

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  • Preserved meat and preparation method thereof
  • Preserved meat and preparation method thereof
  • Preserved meat and preparation method thereof

Examples

Experimental program
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preparation example Construction

[0039] combine figure 1 , the preparation method of the bacon comprises the following steps:

[0040] Step S10, mixing sodium chloride and potassium chloride to make compound salt for later use.

[0041]In this embodiment, the compound salts used include sodium chloride and potassium chloride, which can be prepared by themselves during implementation. Based on the compound salt, the mass percentage of potassium chloride is 35%-30%. When implementing, potassium chloride and sodium chloride are mixed according to the mass percentage requirement of potassium chloride, for example, in compound salt, when the mass percentage of potassium chloride is 30%, the mass percentage of sodium chloride is 70%, Therefore, potassium chloride and sodium chloride can be mixed according to a weight ratio of 3:7 to obtain a compound salt with a mass percentage of potassium chloride of 30%.

[0042] In this embodiment, both sodium chloride and potassium chloride are food grade.

[0043] Step S2...

Embodiment 1

[0060] Mix food-grade sodium chloride and potassium chloride in a weight ratio of 7:3 to make compound salt, and set aside; mix and grind 4g Chinese prickly ash, 2g star anise, 2g cinnamon and 1g clove into seasoning powder, set aside; The fumigant is diluted with water to form a smoked liquid with a volume fraction of 9%, which is set aside.

[0061] Mix 8g compound salt, 2g white sugar, 4g cooking wine and 2g chili powder with the above-mentioned seasoning powder to form a marinade, apply the marinade evenly on the surface of selenium-containing pork (the weight of selenium-containing pork is 200g), and put it at 2°C Marinate for 3 days to make cured meat. The cured meat is soaked in the smoked liquid and smoked for 5 minutes to obtain the smoked meat. After removing the marinade on the surface of the smoked meat, bake it at 40° C. for 20 hours to obtain the bacon.

[0062] The bacon is hung in a dry and ventilated place until it cools down, and then vacuum-packed to obtai...

Embodiment 2

[0064] Mix food-grade sodium chloride and potassium chloride in a weight ratio of 7:3 to make compound salt for later use; mix 5g peppercorns, 3g star anise, 3g cinnamon and 2g cloves and grind them into seasoning powder for later use; The fumigant is diluted with water to form a smoked liquid with a volume fraction of 9%, which is set aside.

[0065] Take 8g of compound salt, 3g of white sugar, 6g of cooking wine and 3g of chili powder and mix them with the above-mentioned seasoning powder to form a marinade. Spread the marinade evenly on the surface of selenium-containing pork (the weight of selenium-containing pork is 200g). Marinate for 3 days to make cured meat. The cured meat is soaked in the smoked liquid and smoked for 5 minutes to obtain the smoked meat. After removing the marinade on the surface of the smoked meat, bake it at 45° C. for 24 hours to obtain the bacon.

[0066] The bacon is hung in a dry and ventilated place until it cools down, and then vacuum-packed...

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Abstract

The invention discloses a preserved meat and a preparation method thereof, and relates to the technical field of processing of meat products. The raw materials of the preserved meat comprise selenium-containing pork and compound salt, wherein the selenium content of the selenium-containing pork is greater than or equal to 0.1 mg / kg; the compound salt comprises sodium chloride and potassium chloride, and in the compound salt, the mass percent of the potassium chloride is 35-30%. According to the technical scheme, the potassium chloride having the saline taste characteristic similar to salt is adopted for replacing part of sodium chloride, which effectively reduces the use amount of sodium salt in the preserved meat, makes eating healthier, also increases the potassium content in the preserved meat, and increases the nutritive value of the preserved meat; the selenium-enriched pork is adopted, so that the preserved meat contains selenium, and the nutritive value of the preserved meat isfurther increased.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to bacon and a preparation method thereof. Background technique [0002] Selenium is an essential trace element for human beings. It has many health functions and is closely related to human health. Selenium mainly exists in the form of selenomethionine in the body, which is an important component for maintaining the activity of glutathione peroxidase and has strong antioxidant properties. Selenium also helps to improve human immunity and inhibit the proliferation of cancer cells. Selenium has a strong affinity for heavy metal elements and has a certain detoxification effect. Selenium deficiency can lead to cardiovascular disease, Keshan disease, Kaschin-Beck disease and other diseases. my country is a selenium-deficient country, and 2 / 3 of the population has different degrees of selenium deficiency. The Chinese Nutrition Society recommends an adult selenium intak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/40A23L13/70A23L33/16
CPCA23V2002/00A23L5/15A23L13/10A23L13/428A23L13/70A23L33/16A23V2250/16A23V2250/1626Y02A40/90
Inventor 王海滨董雪郑洋舒静廖鄂金伟平程水源
Owner WUHAN POLYTECHNIC UNIVERSITY
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