Preparation method of low-sodium-salt air-dried preserved meat

A low-sodium salt and bacon technology, which is applied in the direction of dry preservation of meat/fish, processed meat, meat/fish preservation, etc., can solve the problems of chewing effort, time-consuming and material-consuming, and top teeth, so as to avoid bitter taste and reduce The effect of increasing salt intake and absorption

Pending Publication Date: 2020-11-20
广州半岛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It adopts the process of reducing the content of benzopyrene in the tea water soaking place, which needs to be soaked in Taiping Houkui water for 30 minutes, and then rinsed with clean water, which is time-consu...

Method used

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  • Preparation method of low-sodium-salt air-dried preserved meat
  • Preparation method of low-sodium-salt air-dried preserved meat
  • Preparation method of low-sodium-salt air-dried preserved meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation method of low-sodium salt air-dried bacon in the present embodiment is operated according to the following steps:

[0039] Step 1: Select pork belly with uniform fat and leanness as the raw meat, and organize the raw meat, including removing impurities from the fresh pork belly, washing and draining, and cutting into strips.

[0040] Step 2: Put the trimmed meat strips into a boiling water pot for 5 seconds, take them out, and air dry the surface moisture.

[0041] Step 3: Carry out tumbling treatment to the meat strips after the surface is air-dried, and the tumbling time is 0.5 hours.

[0042] Step 4: Use a mixed solution with a glucose concentration of 4.5% and a sucrose concentration of 16% as a medium, and rehydrate and activate the compound starter in the medium for 30 minutes at a temperature of 37° to form a compound fermenter The bacterial suspension of the compound fermentation agent, the composite fermentation agent consists of Staphylococcus...

Embodiment 2

[0055] The preparation method of low-sodium salt air-dried bacon in the present embodiment is operated according to the following steps:

[0056] Step 1: Select pork belly with uniform fat and leanness as the raw meat, and organize the raw meat, including removing impurities from the fresh pork belly, washing and draining, and cutting into strips.

[0057] Step 2: Put the trimmed meat strips into a boiling water pot for 5 seconds, take them out, and air dry the surface moisture.

[0058] Step 3: Carry out tumbling treatment to the meat strips after the surface is air-dried, and the tumbling time is 45 minutes.

[0059] Step 4: Use a mixed solution with a glucose concentration of 4.5% and a sucrose concentration of 8% as a medium, and rehydrate and activate the compound starter in the medium for 32 minutes at a temperature of 36° to form a compound fermenter The bacterial suspension of the compound fermentation agent, the composite fermentation agent consists of Staphylococcus...

Embodiment 3

[0072] The preparation method of low-sodium salt air-dried bacon in the present embodiment is operated according to the following steps:

[0073] Step 1: Select pork belly with uniform fat and leanness as the raw meat, and organize the raw meat, including removing impurities from the fresh pork belly, washing and draining, and cutting into strips.

[0074] Step 2: Put the trimmed meat strips into a boiling water pot for 5 seconds, take them out, and air dry the surface moisture.

[0075] Step 3: Carry out tumbling treatment to the meat strips after the surface is air-dried, and the tumbling time is 1 hour.

[0076] Step 4: Use a mixed solution with a glucose concentration of 4.5% and a sucrose concentration of 2% as a medium, rehydrate and activate the compound starter in the medium for 35 minutes, and rehydrate and activate at a temperature of 35° to form a compound fermentation bacterium The bacterial suspension of the compound fermentation agent, the composite fermentation...

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Abstract

The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bacon processing technology. Background technique [0002] Bacon is a cured meat product with a long history of processing and eating in my country. As an outstanding representative of traditional Chinese meat products, it is deeply loved by the people of our country because of its strong aroma, delicious taste, unique flavor and easy storage. It is a kind of raw meat product made from livestock and poultry meat or its edible offal, marinated with salt, sugar, sauce, spices and other auxiliary materials, and then processed by baking or smoking. [0003] The "Salt and Iron Theory" of the Han Dynasty recorded the methods of making meat products such as stewing, boiling, sauce, and pickling at that time. According to Jia Sixie's "Qi Min Yao Shu", among the 34 meat processing methods during the Han, Wei, Jin, Southern and Northern Dynasties, the preserved meat ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L27/40A23L5/41A23B4/20A23L5/20A23L33/00A23B4/03A22C15/00E04H5/02E04D3/06
CPCA23L13/428A23L13/74A23L27/40A23L5/41A23L13/48A23B4/20A23L5/21A23L33/00A23B4/031A22C15/001E04H5/02E04D3/06A23V2002/00A23V2200/12A23V2200/30A23V2200/10
Inventor 利创溢
Owner 广州半岛食品有限公司
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