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Flavored preserved meat and preparation method thereof

A production method and technology of bacon, applied in food drying, food science, etc., can solve the problems of consumer identity health impact, unfavorable modernization, automatic and industrialized processing methods, environmental pollution, etc., to achieve good smoked flavor and prolong storage Time, uniform color effect

Inactive Publication Date: 2020-04-10
马艳华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional bacon processing technology uses traditional wood chips to smoke, which endows the product with good color and flavor. However, most of the smoke produced during the incomplete combustion of wood chips in the traditional smoking process is discharged into the air, causing environmental damage. pollution; in addition, in the smoking process, the incomplete combustion of wood chips will form carcinogens such as benzopyrene and other polycyclic aromatic hydrocarbons, which will affect the identity and health of consumers. Moreover, the traditional wood chip smoking process is not conducive to modernization and automation. and industrial processing

Method used

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  • Flavored preserved meat and preparation method thereof
  • Flavored preserved meat and preparation method thereof
  • Flavored preserved meat and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] The preparation method of flavor bacon comprises the following steps:

[0036] S1. Pork cut into pieces: Remove the leftovers from the pork, clean it, hang it and drain it, and cut it into strips with a length of 15cm and a width of 6cm;

[0037] S2. Pickling: After mixing the marinating material and the strip-shaped pork evenly, marinate it for 72 hours at 6°C to obtain marinated meat; the mass ratio of the marinating material to pork is 100:7, and the above-mentioned marinating The material is composed of the following raw materials in parts by weight: 3 parts of table salt, 2 parts of ginger, 2 parts of Chinese prickly ash, and 1 part of smoked liquid, the above smoked liquid is longan wood smoked liquid, and its preparation method is as follows:

[0038] (1) get longan wood and dry, pulverize, cross 50 mesh sieves, get longan wood powder;

[0039] (2) Mix the longan wood powder with a 2% tartaric acid aqueous solution with a mass concentration of 1:20 and soak for ...

Embodiment 2

[0051] The preparation method of flavor bacon comprises the following steps:

[0052] S1. Pork cut into pieces: Remove the leftovers from the pork, clean it, hang it and drain it, and cut it into strips with a length of 15cm and a width of 6cm;

[0053] S2. Pickling: After mixing the marinating material and the strip-shaped pork evenly, marinate it for 72 hours at 6°C to obtain marinated meat; the mass ratio of the marinating material to pork is 100:7, and the above-mentioned marinating The material is composed of the following raw materials in parts by weight: 3 parts of table salt, 2 parts of ginger, 2 parts of Chinese prickly ash, and 1 part of smoked liquid, the above smoked liquid is longan wood smoked liquid, and its preparation method is as follows:

[0054] (1) get longan wood and dry, pulverize, cross 50 mesh sieves, get longan wood powder;

[0055] (2) Mix the longan wood powder with a 2% tartaric acid aqueous solution with a mass concentration of 1:20 and soak for ...

Embodiment 3

[0065] The preparation method of flavor bacon comprises the following steps:

[0066] S1. Pork cut into pieces: Remove the leftovers from the pork, clean it, hang it and drain it, and cut it into strips with a length of 15cm and a width of 6cm;

[0067] S2. Pickling: After mixing the marinating material and the strip-shaped pork evenly, marinate it for 72 hours at 6°C to obtain marinated meat; the mass ratio of the marinating material to pork is 100:7, and the above-mentioned marinating The material is composed of the following raw materials in parts by weight: 3 parts of table salt, 2 parts of ginger, 2 parts of Chinese prickly ash, and 1 part of smoked liquid, the above smoked liquid is longan wood smoked liquid, and its preparation method is as follows:

[0068] (1) get longan wood and dry, pulverize, cross 50 mesh sieves, get longan wood powder;

[0069] (2) Keep the longan wood powder in a steam explosion reactor at a temperature of 200° C. and a pressure of 1.5 MPa for ...

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Abstract

The invention discloses flavored preserved meat and a preparation method thereof. The method comprises the following steps: S1, cutting raw material meat into blocks; S2, performing pickling; and S3,performing drying and packaging. According to the prepared flavored preserved meat, longan wood smoking liquid prepared by a special process is adopted to ensure that the preserved meat does not contain carcinogenic substances such as benzopyrene and the like and the preserved meat has good smoking flavor, glossy appearance, red lean meat, translucent fat, and uniform color and luster. Meanwhile,through adoption of a natural coating liquid, quality of the preserved meat is improved, and the preservation time of the preserved meat is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flavor bacon and a preparation method thereof. Background technique [0002] Bacon is a traditional meat product with strong Chinese characteristics. It is an important part and typical representative of cured products. It is made by marinating raw meat with salt, nitrate, sugar and seasoning spices, and then drying or drying. Raw meat products processed by roasting, smoking and other processes have the characteristics of beautiful color, strong flavor, easy storage and convenient consumption. They have a broad consumer market in China, especially in the southern region. [0003] The flavor of meat mainly includes two aspects: taste and aroma. The taste comes from the taste substances in the meat such as inorganic salts, glutamate, lactic acid, free amino acids and peptides; Unsaturated aldehydes and ketones, sulfur-containing compounds and some heterocyclic compounds ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/70
CPCA23L5/10A23L13/72A23V2002/00A23V2300/10
Inventor 马艳华
Owner 马艳华
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