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Preparation method of preserved meat product and self-heating food

A product and bacon technology, which is applied in the field of meat product processing, can solve the problems affecting the anti-corrosion preservation ability of products, shortened storage period, product water retention, texture and flavor deterioration, etc., so as to shorten the production cycle and reduce the generation of harmful substances. , the effect of short production cycle

Pending Publication Date: 2021-06-04
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The salt reduction measures generally taken at present are directly reducing the consumption of sodium chloride. Although this method can effectively reduce the sodium salt content in the product, the reduction of the consumption of sodium chloride will affect the anti-corrosion preservation ability of the product, resulting in shortening the storage period and reducing the product's durability. Poor quality such as water retention, texture and flavor

Method used

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  • Preparation method of preserved meat product and self-heating food
  • Preparation method of preserved meat product and self-heating food
  • Preparation method of preserved meat product and self-heating food

Examples

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preparation example Construction

[0030] see figure 1 , the preparation method of the bacon product comprises the following steps:

[0031] Step S10, preparing sodium chloride and potassium chloride into compound salt.

[0032] The sodium content of bacon products currently on the market is generally high, which does not meet the modern consumers' pursuit of a healthy diet. In this example, the food-grade sodium and potassium compound salt was used instead of the traditional single-used sodium salt. On the premise of maintaining the original quality of meat products, the sodium salt content in the product was reduced, and the potassium ion content was appropriately increased. Some characteristic consumer groups provide more healthy and delicious new bacon products. After a lot of theoretical and experimental verification, in the present embodiment, in the compound salt, the mass ratio of the sodium chloride to the potassium chloride is (6-8): (2-3.5), so, the compound salt The sodium content in the mixed sa...

Embodiment 1

[0054] The preparation of embodiment 1 bacon products

[0055] (1) Prepare food-grade sodium chloride and potassium chloride in a mass ratio of 7:3 to make compound salt.

[0056] (2) Preparation of marinade: mix compound salt, white sugar, thirteen spices, chili powder, and cooking wine in a mass ratio of 3:4:0.4:0.8:0.4.

[0057] (3) Choose pork hind legs that have passed the health inspection, first remove the fascia on the surface of the pig hind legs, and then cut them into pieces of meat with a weight of about 150-200g (for every 100g of meat, add 8.6g of marinated salt), and the length of the meat piece is 18-22cm, the width is 2-5cm, and the thickness is 1-1.5cm, and then the pickle agent is evenly applied to the surface of the meat piece, and marinated at 0°C for 4 days.

[0058] (4) Soak the marinated meat pieces in smoked liquid (for every 100 g of meat pieces, add 4 g of smoked liquid) for 150 min to obtain smoked meat.

[0059] (5) The smoked meat is evenly roas...

Embodiment 2

[0060] The preparation of embodiment 2 bacon products

[0061] (1) Food-grade sodium chloride and potassium chloride are formulated into compound salt at a mass ratio of 6.5:3.5.

[0062] (2) Preparation of marinade: mix compound salt, white sugar, thirteen spices, chili powder, and cooking wine in a mass ratio of 4:3:0.3:1:0.5.

[0063] (3) Choose pork hind legs that have passed the health inspection, first remove the fascia on the surface of the pig hind legs, and then cut them into pieces of meat with a weight of about 150-200g (for every 100g of meat, add 8.8g of marinated salt), and the length of the meat piece is 18-22cm, the width is 2-5cm, and the thickness is 1-1.5cm, and then the pickle agent is evenly applied to the surface of the meat piece, and marinated at 0°C for 4 days.

[0064] (4) Soak the marinated meat pieces in smoked liquid (adding 3 g of smoked liquid for every 100 g of meat pieces) for 180 min to obtain smoked meat.

[0065] (5) Evenly bake the smoked...

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Abstract

The invention discloses a preparation method of a preserved meat product and a self-heating food, and relates to the technical field of meat product processing. The preparation method of the preserved meat product comprises the following steps of: preparing sodium chloride and potassium chloride into compound salt; uniformly mixing the compound salt, white granulated sugar, thirteen-spices, chili powder and cooking wine to prepare a pickling agent; taking pig hind leg meat, cutting the pig hind leg meat into meat blocks, smearing the pickling agent on the surfaces of the meat blocks, and pickling the meat blocks at 0-4 DEG C for 3-5 days; loading the pickled meat blocks into a smoking solution to be soaked for 120-180 min, and obtaining smoked meat; and uniformly baking the smoked meat at 45-55 DEG C to obtain the preserved meat product. The preparation method is green and environment-friendly, short in production cycle and suitable for large-scale production, and the prepared preserved meat product is nutritional, healthy, excellent in taste and long in preservation time.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for preparing bacon products and self-heating food. Background technique [0002] Bacon is an outstanding representative of traditional cured meat products in my country. It has a long history. It began in the Tang Dynasty, developed in the Song Dynasty, and reached its peak in the Qing Dynasty. It is still a precious food cultural heritage in China and the world. strong. Bacon products are mainly fresh and frozen livestock and poultry meat as raw materials, supplemented with salt, sugar, spices, etc., and are a semi-finished product that is marinated, dried in the sun or baked, smoked and other processes. Bacon is not only easy to make and easy to store, but also contains a lot of nutrients necessary for the human body such as fat, protein, and various minerals. It is deeply loved by consumers because of its unique scent of wax and pleasant rose red colo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23B4/023A23B4/06B65D81/34
CPCA23L13/428A23L13/72A23B4/023A23B4/06B65D81/3484A23V2002/00A23V2250/1582A23V2250/16A23V2250/1614A23V2250/628
Inventor 王海滨董雪李晚成廖鄂陈季旺
Owner WUHAN POLYTECHNIC UNIVERSITY
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