Paper-wrapped preserved meat pickling ingredient and preparation method thereof

Abstract

The invention belongs to the field of food processing, and particularly discloses a paper-wrapped preserved meat pickling ingredient and a preparation method thereof, and the ingredient is composed of low sodium salt, rock sugar, cooking wine, spice, soy sauce, trehalose and a probiotic metabolite solution according to a specific proportion. The probiotic metabolites are obtained through pretreatment and enzymolysis of the potentilla fruticosa leaves and the siraitia grosvenorii, and have unique flavor. Trehalose is subjected to modification treatment so as to improve functionality. In addition, the proportion of the spices, the composition of the soy sauce and the preparation method of the cooking wine are described in detail. During preparation, all the raw materials are uniformly mixed, heated, dissolved and evaporated to be thick. When the paper-wrapped preserved meat is used, the ingredients are smeared on fresh pork for pickling, and then air drying, baking and smoking are performed to obtain the paper-wrapped preserved meat with unique flavor.

Description

Technical Field

[0001] The invention belongs to the field of food processing and specifically discloses a paper-wrapped bacon pickling ingredient and a preparation method. Background Art

[0002] As one of the traditional Chinese delicacies, bacon is deeply loved by consumers for its unique flavor and production process. In the traditional bacon production process, high salt is often used to enhance the antiseptic effect, but high salt intake poses a potential threat to human health, such as increasing the risk of hypertension and cardiovascular disease. Therefore, how to reduce the salt content while maintaining the unique flavor of bacon has become an urgent problem to be solved in the field of bacon preparation.

[0003] In addition, the traditional bacon pickling ingredients are relatively simple, mainly relying on basic seasonings such as salt, sugar, and cooking wine. They lack diversity and are difficult to meet the taste needs of different consumers. At the same time, the lack of scientific microbial control in the pickling process can easily lead to unstable bacon quality and even food safety risks. In the bacon smoking process, traditional methods often use smoke produced by direct combustion of wood for smoking. This method is not only inefficient, but also harmful substances in the smoke (such as polycyclic aromatic hydrocarbons) may remain on the surface of the bacon, posing a potential hazard to human health. In addition, the control of smoking time and temperature often relies on experience, and it is difficult to ensure the uniformity and stability of bacon quality. Summary of the invention

[0004] In view of the above problems, the present invention discloses a paper-wrapped bacon pickling ingredient and a preparation method, which overcomes the shortcomings of high salt, single flavor, unstable quality and potential safety hazards in the traditional bacon preparation process through scientific proportioning and unique process. The present invention particularly introduces new ingredients such as low sodium salt, modified trehalose and probiotic metabolites, which not only effectively reduce the salt content, but also enrich the taste and nutritional value of bacon. At the same time, by optimizing the pickling, baking and smoking processes, the uniformity and safety of bacon quality are ensured, providing consumers with a healthier and more delicious bacon product.

[0005] The purpose of the present invention is achieved through the following technical solutions.

[0006] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0007]

[0008]

[0009] Furthermore, in the above-mentioned paper-wrapped bacon pickled ingredients, the probiotic metabolites are prepared by the following steps:

[0010] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2-4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5-10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0011] b. Enzymatic hydrolysis: add 0.1-0.2 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0012] Furthermore, in the above-mentioned paper-wrapped bacon pickled ingredients, the Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0013] 1) Saccharomyces boulardii culture medium

[0014] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0015] 2) Seed solution preparation:

[0016] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0017] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0018] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0019] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0020] 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

[0021] Furthermore, in the above-mentioned paper-wrapped bacon pickled ingredients, the trehalose is modified trehalose:

[0022] The modified trehalose is prepared by the following steps:

[0023] S1: adding trehalose powder and 1-3% hydrochloric acid solution into a reaction container, wherein the mass volume ratio of the trehalose powder to the hydrochloric acid solution is 1:5-10 g / mL;

[0024] S2 ice water bath to control the reaction temperature at 0-5°C; add soybean lecithin and hydroxypropyl distarch phosphate under stirring, and continue stirring and reacting for 2-4 hours;

[0025] S3 is allowed to stand, precipitated, filtered and dried to obtain modified trehalose.

[0026] Furthermore, in the above-mentioned paper-wrapped bacon pickling ingredient, the mass ratio of trehalose, soybean lecithin and hydroxypropyl distarch phosphate is 1:1-2:3-5.

[0027] Furthermore, in the above-mentioned paper-wrapped bacon pickling ingredients, the cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:2-4:5-10, and the white wine is a high-proof white wine.

[0028] Furthermore, the spices in the above-mentioned paper-wrapped bacon pickling ingredients include, by weight: 3-6 parts of black pepper, 3-6 parts of rosemary powder, 5-10 parts of garlic powder, 2-4 parts of onion powder, 5-10 parts of sesame powder, 5-10 parts of chili powder, 3-5 parts of cinnamon powder, 2-4 parts of star anise powder, and 5-10 parts of clove powder.

[0029] Furthermore, in the above-mentioned paper-wrapped bacon pickling ingredients, the soy sauce is composed of dark soy sauce: light soy sauce in a ratio of 1:2-4 by mass.

[0030] The present invention also discloses a method for preparing the paper-wrapped bacon pickled ingredients, comprising the following steps:

[0031] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0032] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0033] The invention also discloses a method for using the paper-wrapped bacon pickling ingredients, comprising the following steps:

[0034] 1) Raw material processing: Select fresh and high-quality pork belly or rib meat as raw material, with a fat-to-lean ratio of 5:5-10; remove blood stasis, blood vessels, lymph, broken oil and diaphragm, and cut into strips of appropriate size;

[0035] 2) Curing: rub the paper-wrapped bacon curing ingredients on the meat strips to make the ingredients evenly adhere to the meat; then, stack the meat strips in the curing vat with the skin side facing down and the meat side facing up, with the top layer with the meat side facing down and the skin side facing up, and sprinkle the remaining paper-wrapped bacon curing ingredients on it. During the curing process, the vat needs to be turned over regularly to ensure uniform curing;

[0036] 3) Baking: Place the marinated meat strips in a ventilated and cool place to dry naturally until the surface is dry, then send them to the baking room for baking. The baking temperature is controlled at 45-55°C. The baking time varies from 48 to 72 hours depending on the size of the meat strips.

[0037] 4) Smoking: by weight, 10 parts of charcoal, 3-6 parts of sawdust, 2-5 parts of rice bran, 5-10 parts of tea tree shells, and 15-20 parts of fruit wood are selected and mixed as smoking fuel; the smoking is carried out for 10-20 days under incomplete combustion conditions.

[0038] Compared with the existing technology, the present invention has the following advantages and beneficial effects:

[0039] The present invention discloses a paper-wrapped bacon pickling ingredient and a preparation method. Compared with the traditional pickling method, it shows many beneficial effects and significant innovation, especially in the application of probiotic metabolites. This scheme creatively uses golden sweet potato leaves and monk fruit as precursor raw materials of probiotic metabolites. These two plant materials are not only rich in various beneficial ingredients, such as polyphenols, flavonoids, etc., but also can produce synergistic effects through mixing in a specific mass ratio, providing rich substrates for subsequent probiotic metabolic processes. The selection of this raw material combination is relatively rare in bacon pickling ingredients, reflecting innovative ideas. Through the pretreatment process combining high-pressure steaming and enzymatic hydrolysis technology, the plant cell wall is effectively destroyed, more soluble components are released, and favorable conditions are created for the subsequent metabolic activities of probiotics. At the same time, neutral protease, amylase and cellulase are added during the enzymatic hydrolysis process, and the synergistic effect of these enzymes further improves the utilization rate of the substrate and accelerates the generation of probiotic metabolites. The application of this composite enzymatic hydrolysis process in the field of bacon pickling is innovative and has the following specific beneficial effects:

[0040] 1. Improve the flavor and quality of bacon: The various active ingredients in the probiotic metabolites can penetrate into the bacon, react with the protein and fat in the meat, and form unique flavor substances, making the bacon taste more delicious and mellow. At the same time, the metabolites of probiotics can also inhibit the growth of harmful microorganisms, extend the shelf life of bacon, and improve the overall quality of bacon.

[0041] 2 Reduce salt intake: By introducing natural seasonings such as probiotic metabolites, this solution reduces the amount of low-sodium salt while maintaining the flavor of bacon, which helps reduce the salt intake of consumers and is in line with the trend of modern healthy eating.

[0042] 3. Enhance nutritional value: Plant materials such as Fructus Aurantii and Monk Fruit are rich in a variety of nutrients that are beneficial to the human body, such as vitamins, minerals, and antioxidants. These ingredients are released during the pickling process and integrated into the bacon, which improves the nutritional value of the bacon.

[0043] 4 Environmental protection and health: Compared with the large amount of chemical additives and preservatives used in traditional pickling methods, the natural seasonings such as probiotic metabolites used in this solution are more environmentally friendly and healthy, reducing potential harm to the human body and the environment. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 Test Case Sensory Evaluation Test Results: Color;

[0045] Figure 2 Test Case Sensory Evaluation Test Results: Odor;

[0046] Figure 3 Test case sensory evaluation test results: salty taste;

[0047] Figure 4 Test Case Sensory Evaluation Test Results: Elasticity;

[0048] Figure 5 Test Case Sensory Evaluation Test Results: Total Score. DETAILED DESCRIPTION

[0049] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0050]

[0051] The probiotic metabolites are prepared by the following steps:

[0052] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2-4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5-10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0053] b. Enzymatic hydrolysis: add 0.1-0.2 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0054] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0055] 1) Saccharomyces boulardii culture medium

[0056] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0057] 2) Seed solution preparation:

[0058] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0059] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0060] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0061] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0062] 6) Filtration and evaporation: After filtering the fermented liquid through gauze, evaporation is performed to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid;

[0063] The trehalose is modified trehalose:

[0064] The modified trehalose is prepared by the following steps:

[0065] S1: adding trehalose powder and 1-3% hydrochloric acid solution into a reaction container, wherein the mass volume ratio of the trehalose powder to the hydrochloric acid solution is 1:5-10 g / mL;

[0066] S2 ice water bath to control the reaction temperature at 0-5°C; add soybean lecithin and hydroxypropyl distarch phosphate under stirring, and continue stirring and reacting for 2-4 hours;

[0067] S3 is allowed to stand, precipitated, filtered and dried to obtain modified trehalose.

[0068] The mass ratio of the trehalose, soybean lecithin and hydroxypropyl distarch phosphate is 1:1-2:3-5.

[0069] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:2-4:5-10, and the white wine is a high-proof white wine.

[0070] The spices include, by weight: 3-6 parts of black pepper, 3-6 parts of rosemary powder, 5-10 parts of garlic powder, 2-4 parts of onion powder, 5-10 parts of sesame powder, 5-10 parts of chili powder, 3-5 parts of cinnamon powder, 2-4 parts of star anise powder, and 5-10 parts of clove powder.

[0071] The soy sauce is composed of dark soy sauce: light soy sauce in a ratio of 1:2-4 by mass.

[0072] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0073] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0074] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0075] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below through the accompanying drawings and embodiments. However, it should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the scope of the present invention. In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0076] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below in conjunction with the embodiments.

[0077] Example 1

[0078] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0079]

[0080] The probiotic metabolites are prepared by the following steps:

[0081] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0082] b. Enzymatic hydrolysis: add 0.1 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0083] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0084] 1) Saccharomyces boulardii culture medium

[0085] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0086] 2) Seed solution preparation:

[0087] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0088] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0089] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0090] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0091] 6) Filtration and evaporation: After filtering the fermented liquid through gauze, evaporation is performed to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid;

[0092] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:2:5, and the white wine is a high-proof white wine.

[0093] The spices include, by weight: 3 parts of black pepper, 3 parts of rosemary powder, 5 parts of garlic powder, 2 parts of onion powder, 5 parts of sesame powder, 5 parts of chili powder, 3 parts of cinnamon powder, 2 parts of star anise powder, and 5 parts of clove powder.

[0094] The soy sauce is composed of dark soy sauce: light soy sauce in a ratio of 1:2 by mass.

[0095] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0096] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0097] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0098] Example 2

[0099] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0100]

[0101] The probiotic metabolites are prepared by the following steps:

[0102] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:3, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:7.5, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0103] b. Enzymatic hydrolysis: add 0.15 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0104] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0105] 1) Saccharomyces boulardii culture medium

[0106] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0107] 2) Seed solution preparation:

[0108] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0109] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0110] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0111] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0112] 6) Filtration and evaporation: After filtering the fermented liquid through gauze, evaporation is performed to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid;

[0113] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:3:7.5, and the white wine is a high-proof white wine.

[0114] The spices include, by weight: 4.5 parts of black pepper, 4.5 parts of rosemary powder, 7.5 parts of garlic powder, 3 parts of onion powder, 7.5 parts of sesame powder, 7.5 parts of chili powder, 4 parts of cinnamon powder, 3 parts of star anise powder, and 7.5 parts of clove powder.

[0115] The soy sauce is composed of dark soy sauce: light soy sauce=1:3 in mass ratio.

[0116] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0117] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0118] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0119] Example 3

[0120] A paper-wrapped bacon pickled ingredients, calculated by weight, is made from the following raw materials:

[0121]

[0122] The probiotic metabolites are prepared by the following steps:

[0123] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0124] b. Enzymatic hydrolysis: add 0.2 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0125] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0126] 1) Saccharomyces boulardii culture medium

[0127] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0128] 2) Seed solution preparation:

[0129] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0130] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0131] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0132] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0133] 6) Filtration and evaporation: After filtering the fermented liquid through gauze, evaporation is performed to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid;

[0134] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:4:10, and the white wine is a high-proof white wine.

[0135] The spices include, by weight: 6 parts of black pepper, 6 parts of rosemary powder, 10 parts of garlic powder, 4 parts of onion powder, 10 parts of sesame powder, 10 parts of chili powder, 5 parts of cinnamon powder, 4 parts of star anise powder, and 10 parts of clove powder.

[0136] The soy sauce is composed of dark soy sauce: light soy sauce in a ratio of 1:4 by mass.

[0137] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0138] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0139] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0140] Example 4

[0141] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0142]

[0143] The probiotic metabolites are prepared by the following steps:

[0144] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:3, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:7.5, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0145] b. Enzymatic hydrolysis: add 0.15 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0146] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0147] 1) Saccharomyces boulardii culture medium

[0148] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0149] 2) Seed solution preparation:

[0150] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0151] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0152] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0153] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0154] 6) Filtration and evaporation: After filtering the fermented liquid through gauze, evaporation is performed to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid;

[0155] The trehalose is modified trehalose:

[0156] The modified trehalose is prepared by the following steps:

[0157] S1: adding trehalose powder and 2% hydrochloric acid solution into a reaction container, wherein the mass volume ratio of the trehalose powder to the hydrochloric acid solution is 1:7.5 g / mL;

[0158] S2 ice water bath to control the reaction temperature at 0-5°C; add soybean lecithin and hydroxypropyl distarch phosphate under stirring, and continue stirring and reacting for 2-4 hours;

[0159] S3 is allowed to stand, precipitated, filtered and dried to obtain modified trehalose.

[0160] The mass ratio of the trehalose, soybean lecithin and hydroxypropyl distarch phosphate is 1:1.5:4.

[0161] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:3:7.5, and the white wine is a high-proof white wine.

[0162] The spices include, by weight: 4.5 parts of black pepper, 4.5 parts of rosemary powder, 7.5 parts of garlic powder, 3 parts of onion powder, 7.5 parts of sesame powder, 7.5 parts of chili powder, 4 parts of cinnamon powder, 3 parts of star anise powder, and 7.5 parts of clove powder.

[0163] The soy sauce is composed of dark soy sauce: light soy sauce=1:3 in mass ratio.

[0164] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0165] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0166] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0167] Comparative Example 1

[0168] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0169]

[0170] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:3:7.5, and the white wine is a high-proof white wine.

[0171] The spices include, by weight: 4.5 parts of black pepper, 4.5 parts of rosemary powder, 7.5 parts of garlic powder, 3 parts of onion powder, 7.5 parts of sesame powder, 7.5 parts of chili powder, 4 parts of cinnamon powder, 3 parts of star anise powder, and 7.5 parts of clove powder.

[0172] The soy sauce is composed of dark soy sauce: light soy sauce=1:3 in mass ratio.

[0173] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0174] I Pour cooking wine and soy sauce into a container, mix evenly, and heat to 40-50°C to obtain mixed solution A;

[0175] II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0176] Comparative Example 1 does not contain the probiotic metabolite solution, and the rest is the same as Example 2.

[0177] Comparative Example 2

[0178] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0179]

[0180] The probiotic metabolites are prepared by the following steps:

[0181] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:3, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:7.5, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0182] b. Enzymatic hydrolysis: add 0.15 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0183] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0184] 1) Saccharomyces boulardii culture medium

[0185] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0186] 2) Seed solution preparation:

[0187] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0188] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0189] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0190] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0191] 6) Filtration and evaporation: After filtering the fermented liquid through gauze, evaporation is performed to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid;

[0192] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:3:7.5, and the white wine is a high-proof white wine.

[0193] The spices include, by weight: 4.5 parts of black pepper, 4.5 parts of rosemary powder, 7.5 parts of garlic powder, 3 parts of onion powder, 7.5 parts of sesame powder, 7.5 parts of chili powder, 4 parts of cinnamon powder, 3 parts of star anise powder, and 7.5 parts of clove powder.

[0194] The soy sauce is composed of dark soy sauce: light soy sauce=1:3 in mass ratio.

[0195] The method for preparing the paper-wrapped bacon pickled ingredients is characterized by comprising the following steps:

[0196] I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A;

[0197] II. Add low sodium salt, crystal sugar and spices to mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0198] Comparative Example 2 does not contain trehalose, and the rest is the same as Example 2.

[0199] Comparative Example 3

[0200] A paper-wrapped bacon pickled ingredient is prepared from the following raw materials by weight:

[0201]

[0202] The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:3:7.5, and the white wine is a high-proof white wine.

[0203] The spices include, by weight: 4.5 parts of black pepper, 4.5 parts of rosemary powder, 7.5 parts of garlic powder, 3 parts of onion powder, 7.5 parts of sesame powder, 7.5 parts of chili powder, 4 parts of cinnamon powder, 3 parts of star anise powder, and 7.5 parts of clove powder.

[0204] The soy sauce is composed of dark soy sauce: light soy sauce=1:3 in mass ratio.

[0205] The method for preparing the paper-wrapped bacon pickled ingredients comprises the following steps:

[0206] I Pour cooking wine and soy sauce into a container, mix evenly, and heat to 40-50°C to obtain mixed solution A;

[0207] II. Add low sodium salt, crystal sugar and spices to mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

[0208] Comparative Example 3 does not contain the probiotic metabolite solution and trehalose, and the rest is the same as Example 2.

[0209] Test Case

[0210] The ingredients of Examples 1-4 and Comparative Examples 1-3 were used to pickle paper-wrapped bacon in the following manner:

[0211] 1) Raw material processing: Select fresh and high-quality pork belly or rib meat as raw material, with a fat-to-lean ratio of 5:7; remove blood stasis, blood vessels, lymph, broken oil and diaphragm, and cut into 3cm (width) x 10cm (length) x 3cm (height) strips;

[0212] 2) Curing: rub the paper-wrapped bacon curing ingredients on the meat strips to make the ingredients evenly adhere to the meat; then, stack the meat strips in the curing vat with the skin side facing down and the meat side facing up, with the top layer with the meat side facing down and the skin side facing up, and sprinkle the remaining paper-wrapped bacon curing ingredients on it. During the curing process, the vat needs to be turned over regularly to ensure uniform curing;

[0213] 3) Baking: Place the marinated meat strips in a ventilated and cool place to dry naturally until the surface is dry, then send them to the baking room for baking. The baking temperature is controlled at 45-55°C. The baking time varies from 48 to 72 hours depending on the size of the meat strips.

[0214] 4) Smoking: 10 parts of charcoal, 4.5 parts of sawdust, 3.5 parts of rice bran, 7.5 parts of tea tree shells and 18 parts of fruit wood are selected by weight and mixed as smoking fuel; the smoking is carried out for 15 days under incomplete combustion conditions.

[0215] Sensory evaluation of the prepared paper-wrapped bacon:

[0216] Sensory evaluation test: A panel of 50 volunteers will conduct sensory evaluation on each group of bacon and average the results (rounded to one decimal place). For specific scoring criteria, refer to:

[0217] Color: Golden and shiny 16-20 points, dark 11-15 points, dull ≤ 10 points;

[0218] Smell: Appropriate wax aroma with a light fragrance 26-30 points, slightly lighter wax aroma 16-25 points, no obvious wax aroma ≤ 15 points;

[0219] Saltiness: moderate saltiness, suitable taste 16-20 points, too salty or bland 11-15 points, too salty and accompanied by bitterness ≤ 10 points;

[0220] Elasticity: Firm and elastic meat scores 26-30 points, hard and elastic meat scores 16-25 points, hard meat scores ≤ 15 points.

[0221] The results of each group are shown in Table 1 and Figure 1-5 As shown in the figure, by comparing the test results of each group, P < 0.05 was obtained through statistical analysis, indicating that the difference in sample means was statistically significant.

[0222] Table 1: Sensory evaluation test results

[0223]

[0224]

[0225] As can be seen from the above table, the score of Example 1 is:

[0226] Color: 17.2 points, between the golden and shiny range (16-20 points), good performance.

[0227] Smell: 25.1 points, which belongs to the category of slightly lighter wax aroma (16-25 points), but close to the lower limit of appropriate wax aroma with a light fragrance (26-30 points).

[0228] Saltiness: 16.4 points, which is within the range of moderate saltiness and suitable taste (16-20 points).

[0229] Elasticity: 23.6 points, indicating that the meat is firm and elastic (16-25 points).

[0230] Total score: 82.3 points, the overall performance is above average.

[0231] Embodiment 2:

[0232] The scores of each item were slightly higher than those of Example 1, especially in terms of smell and elasticity, showing better quality overall.

[0233] Total score: 83.8 points, the highest among the embodiments.

[0234] Embodiment 3:

[0235] Compared with Examples 1 and 2, the color, smell and saltiness scores were slightly lower, but still within the moderate range of their respective scores.

[0236] The elasticity score is similar to that of Example 1, and the meat is also hard and elastic.

[0237] Total score: 82.7 points, a solid performance.

[0238] Embodiment 4:

[0239] Color: 19.4 points, very close to the upper limit of golden yellow (16-20 points), excellent performance.

[0240] Smell: 26.7 points, which is in the range of appropriate waxy aroma and light fragrance (26-30 points), indicating that the smell is very good.

[0241] The saltiness and elasticity also performed well, both scoring high in each group.

[0242] Total score: 92.9 points, the highest among all groups, an outstanding performance.

[0243] Comparative analysis

[0244] Comparative Example 1:

[0245] Color: Score is medium.

[0246] Smell: The score is low, at a relatively low level with a slightly lighter waxy aroma.

[0247] Saltiness: The score was very low, only 8.3 points, which is too salty and accompanied by bitterness (≤10 points).

[0248] Elasticity: Average performance.

[0249] Total score: 64.9 points, indicating low overall quality.

[0250] Comparative Example 2 and Comparative Example 3:

[0251] The scores of these two groups in various sensory evaluations were low, especially for Comparative Example 3, which had a total score of only 54.9 points, the lowest among all the groups.

[0252] The color is relatively dull, the waxy aroma is very light or almost non-existent, the saltiness is light or too salty, and the elasticity is also poor.

[0253] Summarize:

[0254] From the data analysis, the sensory evaluation performance of Examples 1 to 4 is generally better than that of Comparative Examples 1 to 3. In particular, Example 4, after adding the probiotic metabolite solution and modified trehalose, achieved higher evaluations in color, smell, saltiness and taste, indicating that its production process and raw material selection are more superior.

[0255] The comparative group was relatively poor, especially the solution without trehalose and probiotic metabolites showed obvious deficiencies in smell and taste. These results reflect the significant differences in sensory quality of cured meat products in different groups.

[0256] In summary, the present invention discloses a paper-wrapped bacon pickling ingredient and preparation method, which overcomes the shortcomings of high salt, single flavor, unstable quality and potential safety hazards in the traditional bacon preparation process through scientific proportioning and unique process. The present invention particularly introduces new ingredients such as low sodium salt, modified trehalose and probiotic metabolites, which not only effectively reduce the salt content, but also enrich the taste and nutritional value of bacon. At the same time, by optimizing the pickling, baking and smoking processes, the uniformity and safety of bacon quality are ensured, providing consumers with a healthier and more delicious bacon product.

[0257] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. Therefore, based on the innovative concept of the present invention, changes and modifications to the embodiments described herein, or equivalent structural or equivalent process transformations made using the contents of the specification and drawings of the present invention, directly or indirectly applying the above technical solutions to other related technical fields are all included in the protection scope of the patent of the present invention.

Claims

1. A paper-wrapped bacon pickling ingredient, characterized in that: Calculated by weight, it is made from the following raw materials:

2. The paper-wrapped bacon pickling ingredient according to claim 1, characterized in that: The probiotic metabolites are prepared by the following steps: a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2-4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5-10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B; b. Enzymatic hydrolysis: add 0.1-0.2 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

3. The paper-wrapped bacon pickling ingredient according to claim 2, characterized in that: The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps: 1) Saccharomyces boulardii culture medium Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5; 2) Seed solution preparation: The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use; 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2; 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours; 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature; 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

4. The paper-wrapped bacon pickling ingredient according to claim 1, characterized in that: The trehalose is modified trehalose: The modified trehalose is prepared by the following steps: S1: adding trehalose powder and 1-3% hydrochloric acid solution into a reaction container, wherein the mass volume ratio of the trehalose powder to the hydrochloric acid solution is 1:5-10 g / mL; S2 controls the reaction temperature at 0-5°C in an ice-water bath; adds soybean lecithin and hydroxypropyl distarch phosphate under stirring, and continues stirring and reacting for 2-4 hours; S3 is allowed to stand, precipitated, filtered and dried to obtain modified trehalose.

5. The paper-wrapped bacon pickling ingredient according to claim 4, characterized in that: The mass ratio of the trehalose, soybean lecithin and hydroxypropyl distarch phosphate is 1:1-2:3-5.

6. The paper-wrapped bacon pickling ingredient according to claim 1, characterized in that: The cooking wine is composed of white wine: yellow wine: beer in a mass ratio of 1:2-4:5-10, and the white wine is a high-proof white wine.

7. The paper-wrapped bacon pickled ingredients according to claim 1, characterized in that: The spices include, by weight: 3-6 parts of black pepper, 3-6 parts of rosemary powder, 5-10 parts of garlic powder, 2-4 parts of onion powder, 5-10 parts of sesame powder, 5-10 parts of chili powder, 3-5 parts of cinnamon powder, 2-4 parts of star anise powder, and 5-10 parts of clove powder.

8. The paper-wrapped bacon pickling ingredient according to claim 1, characterized in that: The soy sauce is composed of dark soy sauce: light soy sauce in a ratio of 1:2-4 by mass.

9. The method for preparing the paper-wrapped bacon pickled ingredients according to any one of claims 1 to 8, characterized in that: The following steps are involved: I. Pour cooking wine, soy sauce and probiotic metabolite solution into a container, mix them evenly, and heat them to 40-50° C. to obtain a mixed solution A; II. Add low sodium salt, crystal sugar, spices and trehalose to the mixed solution A in sequence, maintain 40-50°C, stir at 100-200rpm, dissolve, and evaporate water to a thick state. The preparation is completed when the density is 1.05-1.1 g / mL.

10. The method for using the paper-wrapped bacon pickling ingredients according to any one of claims 1 to 8, characterized in that: The following steps are involved: 1) Raw material processing: Select fresh and high-quality pork belly or rib meat as raw material, with a fat-to-lean ratio of 5:5-10; remove blood stasis, blood vessels, lymph, broken oil and diaphragm, and cut into strips of appropriate size; 2) Curing: rub the paper-wrapped bacon curing ingredients on the meat strips to make the ingredients evenly adhere to the meat; then, stack the meat strips in the curing vat with the skin side facing down and the meat side facing up, with the top layer with the meat side facing down and the skin side facing up, and sprinkle the remaining paper-wrapped bacon curing ingredients on it. During the curing process, the vat needs to be turned over regularly to ensure uniform curing; 3) Baking: Place the marinated meat strips in a ventilated and cool place to dry naturally until the surface is dry, then send them to the baking room for baking. The baking temperature is controlled at 45-55°C. The baking time varies from 48 to 72 hours depending on the size of the meat strips. 4) Smoking: by weight, 10 parts of charcoal, 3-6 parts of sawdust, 2-5 parts of rice bran, 5-10 parts of tea tree shells, and 15-20 parts of fruit wood are selected and mixed as smoking fuel; the smoking is carried out for 10-20 days under incomplete combustion conditions.

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