Processing technology of smoked preserved meat

Abstract

The invention relates to the technical field of preparation of smoked preserved meat, and discloses a preparation method of smoked preserved meat, which comprises the following steps: S1, selecting raw materials: selecting fresh streaky pork with alternate fat and lean meat, and cutting the meat into strips with the width of about 5-10cm to facilitate pickling and airing; s2, performing pickling; uniformly smearing salt on the cut pork, adding Chinese prickly ash, star anise and cinnamon, massaging to be tasty, adding white spirit or cooking wine, and removing fishy smell and enhancing aroma; s3, performing airing; after pickling is completed, the meat blocks are taken out, redundant pickling materials on the surfaces of the meat blocks are slightly washed away with clear water, and then the meat strips are hung with a rope to be aired; s4, performing smoking; and hanging the meat in a smoking room or a smoking box, and smoking with the smoking material. By adopting the combination of various fruit tree sawdust and natural spices, such as coffee bean debris, cocoa powder and dry rose petals, different spices can release multi-layer fragrance in the smoking process, so that the smoking flavor of the preserved meat is more complex and richer, and the diversified requirements of consumers on the flavor of the preserved meat are met.

Description

Technical Field

[0001] The invention relates to the technical field of smoked bacon preparation, in particular to a processing technology of smoked bacon. Background Art

[0002] In traditional food processing, smoked bacon is a meat product that is deeply loved by consumers. Its unique smoked flavor, taste and extended shelf life make it occupy an important position in food markets around the world. The traditional bacon production process usually relies on manual operations and natural conditions, such as drying, pickling and smoking to dehydrate the meat and give it a special flavor. However, with the advancement of modern food processing technology, the traditional smoking process has gradually exposed some problems, such as long production cycle, unstable flavor during the smoking process, high nitrite content, and bacterial contamination and other food safety risks.

[0003] Traditional smoking methods usually use simple wood or sawdust as fuel. Although it can give bacon a certain smoky aroma, due to the singleness of the materials and the temperature fluctuations that are difficult to control during the combustion process, the quality and flavor of smoked food are difficult to maintain consistency. In addition, the traditional smoking process may produce a large amount of harmful substances, such as benzopyrene, which not only affects the health and safety of food, but also increases the risk of environmental pollution during the process.

[0004] As people's requirements for food safety and quality continue to increase, the processing technology of smoked meat products is also constantly improving. In order to improve production efficiency, stabilize flavor, reduce the generation of harmful substances, and ensure food safety at the same time, the food industry has begun to seek to improve the overall quality of smoked food through innovative smoking material formulas, improved smoking equipment and technical means. Based on this, an improved smoked bacon processing technology and smoking material formula were proposed. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a processing technology for smoked bacon, which aims to solve the shortcomings of the traditional technology. It can not only give the bacon a richer layered flavor, but also significantly improve the quality of the bacon by controlling the smoking temperature, smoking time and the selection of smoking materials, reduce the nitrite and bacteria content in the food, extend the shelf life of the bacon, and improve the efficiency and safety of the overall processing technology.

[0006] To achieve the above objectives, the present invention is implemented through the following technical scheme: a smoking material for smoked bacon, comprising the following component raw materials: 2000-3000 parts of fruit wood sawdust, 150-200 parts of coffee bean crumbs, 100-150 parts of cocoa powder, 50-100 parts of dried orange peel, 50-100 parts of basil leaves, 50-100 parts of chili powder, and 30-50 parts of dried rose petals.

[0007] Preferably, the fruit wood sawdust is a mixture of apple wood sawdust, eucalyptus wood sawdust and Cyclobalanopsis glauca sawdust, with the mixing ratio being 1:1:1.

[0008] A method for preparing a smoking material comprises the following steps:

[0009] S1. Prepare raw materials. Prepare the raw materials in the above proportions.

[0010] S2. First, spread the fruit wood sawdust evenly on the bottom of the smoker as the basic smoking material;

[0011] S3. Mix the coffee bean crumbs with the cocoa powder and sprinkle evenly on the sawdust;

[0012] S4. Sprinkle dried orange peel, fresh basil leaves and dried rose petals evenly on the smoked material;

[0013] S5. Sprinkle appropriate amount of smoked paprika to get the smoky material.

[0014] A processing technology for smoked bacon comprises the following steps:

[0015] S1. Select the raw materials, choose fresh pork belly with fat and lean parts, cut the meat into strips about 5-10 cm wide, which is convenient for marinating and hanging;

[0016] S2. Marinating: Apply salt evenly to the cut pork, add pepper, star anise, and cinnamon, massage and taste, add white wine or cooking wine to remove the fishy smell and enhance the flavor;

[0017] S3. Drying: After marinating, take out the meat, rinse off the excess marinade on the surface with clean water, and then hang the meat strips with a rope to dry;

[0018] S4. Smoking: Hang the meat in a smokehouse or a smokebox and smoke it using the smoking material.

[0019] Preferably, after one day of smoking, spray honey evenly on the surface of the meat. The honey will form a slight caramelization effect during the heating process, giving it a sweet surface.

[0020] Preferably, in step S2, the marinating time is 5-7 days, and the meat pieces are turned over 1-2 times a day to ensure uniform penetration of the marinade.

[0021] Preferably, in step S3, the drying environment should be kept ventilated and dry, avoiding direct sunlight, and the drying time is generally 5-10 days, until the surface becomes slightly dry and the meat becomes firm.

[0022] Preferably, the smoking temperature in step S4 is controlled between 65-85°C, and low-temperature smoking is maintained. The smoking time is generally 2-3 days, with 3-4 hours of smoking per day, until the meat surface becomes dark brown and emits a strong smoky aroma, thereby obtaining smoked bacon.

[0023] Preferably, in step S4, it is necessary to ensure that the meat does not directly contact the flame and is smoked at a low temperature through smoke.

[0024] The present invention provides a processing technology for smoked bacon, which has the following beneficial effects:

[0025] 1. The present invention adopts a combination of various fruit wood sawdust and natural spices, such as coffee bean crumbs, cocoa powder, dried rose petals, etc. Different spices can release multi-layered aromas during the smoking process, making the smoked flavor of bacon more complex and rich, thereby meeting consumers' diverse demands for bacon flavor.

[0026] 2. The present invention can significantly reduce the content of nitrite in bacon through scientifically proportioned smoking materials and low-temperature smoking technology, effectively reduce potential health risks, and ensure the food safety of bacon during long-term storage.

[0027] 3. The present invention effectively reduces the generation of harmful substances (such as benzopyrene) and potential harm to the human body by using carefully selected fruit wood sawdust and natural spices. At the same time, it reduces environmental pollution during the fumigation process in terms of technology, which is more in line with the environmental protection requirements of modern food production. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a schematic diagram of the overall process steps of the present invention. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The embodiment of the present invention provides a processing technology for smoked bacon, comprising the following steps:

[0031] S1. For raw material selection, choose fresh pork, preferably pork belly with alternating fat and lean meat, and cut the meat into strips about 5-10 cm wide for easy marinating and hanging.

[0032] S2. Marinate; apply salt evenly on the cut pork, and add pepper, star anise, and cinnamon, massage and taste. According to personal taste, add white wine or cooking wine to remove the fishy smell and enhance the flavor. The marinating time is about 5-7 days. Turn the meat 1-2 times a day to ensure that the marinade penetrates evenly.

[0033] S3. Drying: After marinating, take out the meat, rinse off the excess marinade on the surface with clean water, and then hang the meat strips with a rope to dry. The drying environment should be kept ventilated and dry, avoiding direct sunlight. The drying time is generally 5-10 days, until the surface becomes slightly dry and the meat becomes firm.

[0034] S4. Smoking: Hang the meat in a smokehouse or smokebox, ignite the smoking material, and ensure that the meat does not come into direct contact with the flame, but is slowly smoked through the smoke. The smoking temperature is controlled between 65-85℃, and low-temperature smoking is maintained. The smoking time is generally 2-3 days, and smoke for 3-4 hours a day, until the surface of the meat is dark brown and exudes a rich smoky aroma.

[0035] A smoking material for smoked bacon, comprising the following raw materials: 2000-3000 parts of fruit wood sawdust, 150-200 parts of coffee bean crumbs, 100-150 parts of cocoa powder, 50-100 parts of dried orange peel, 50-100 parts of basil leaves, 50-100 parts of chili powder, and 30-50 parts of dried rose petals;

[0036] Among them, the preferred one is that the fruit wood sawdust is a mixture of apple wood sawdust, eucalyptus wood sawdust and cycad wood sawdust, and the mixing ratio is 1:1:1, 2000 parts of fruit wood sawdust, 150 parts of coffee bean crumbs, 100 parts of cocoa powder, 50 parts of dried orange peel, 50 parts of basil leaves, 50 parts of chili powder, 30 parts of dried rose petals, 50 parts of green tea leaves, and 50 parts of honey. The fruit wood sawdust provides a basic sweet fruity aroma and a light sweet and sour taste, bringing a rich smoky aroma to the meat. The coffee bean crumbs release a deep coffee aroma after burning, bringing a slightly bitter and rich smoky flavor, which is suitable for pork or beef. The cocoa powder has a unique bittersweet aroma after heating, which combines with the natural oils of the meat to give the ingredients a complex The dried orange peel adds a refreshing citrus aroma, while bringing a hint of sweetness and a slightly sour taste. The herbal aroma of basil leaves adds a layer of fresh flavor to the smoked ingredients and balances the strong taste of smoke. It is especially suitable for poultry ingredients, while the chili powder adds a subtle spiciness to the smoking process. At the same time, the chili powder itself has a slight smoky flavor, which enhances the overall smoking effect. The dried rose petals produce a light floral scent when burned, bringing a romantic and unique fragrance. The green tea leaves release a fresh herbal scent when burning, adding a light tea aroma to the smoked meat without being too strong. It combines the flavor elements of coffee, cocoa, florals and herbs, bringing a unique and novel flavor experience to smoked food.

[0037] Embodiment 1:

[0038] A method for preparing a smoking material for smoked bacon comprises the following steps:

[0039] S1. Prepare raw materials, including 2000 parts of fruit wood sawdust, 150 parts of coffee bean scraps, 100 parts of cocoa powder, 50 parts of dried orange peels, 50 parts of basil leaves, 50 parts of chili powder, and 30 parts of dried rose petals.

[0040] S2. First, a mixture of apple wood sawdust, eucalyptus sawdust and cycad sawdust in a mixing ratio of 1:1:1 is evenly spread on the bottom of the smoking device as a basic smoking material;

[0041] S3. Mix the coffee bean crumbs with the cocoa powder and sprinkle evenly on the sawdust;

[0042] S4. Sprinkle dried orange peel, fresh basil leaves and dried rose petals evenly on the smoking material. The fresh fruity aroma of orange peel, the herbal flavor of basil and the fragrance of rose are perfectly blended, adding a unique layering to the smoking material.

[0043] S5. Sprinkle an appropriate amount of smoked paprika to add a slightly spicy stimulation to the smoked material while maintaining the overall smoky balance to obtain the smoked material.

[0044] In one embodiment, the smoking material can be made into smoking liquid, and the specific preparation method is as follows:

[0045] S1. The obtained smoking material is placed in a combustion furnace, ignited and the combustion speed is controlled, and the combustion temperature is controlled between 65°C and 85°C to avoid excessive combustion or overheating to destroy the flavor, so that the smoking material burns slowly and releases smoke with spices and wood aroma;

[0046] S2. The generated smoke is introduced into the condensing device. The temperature of the cooling zone in the condensing device is controlled at 10-15°C. After the smoke is cooled, the volatile components will dissolve in the condensed water to form a smoke liquid. The condensed water is kept in a cooling state throughout the process to ensure that the aroma substances in the smoke can be effectively dissolved in the water;

[0047] S3. In the process of smoke entering the condensed water, the honey in the above ratio is added, and the honey absorbs the smoke flavor together with the water, further increasing the flavor level of the smoke liquid;

[0048] S4. Collect the condensed liquid and filter out any possible impurities or smoked material residues through fine gauze or a filter. The resulting liquid is the final smoked liquid with a rich smoky flavor.

[0049] Use liquid smoke as part of a marinade to quickly impart a rich smoky flavor to meats, or brush it on ingredients during cooking, grilling, or frying to enhance the smoky flavor. Liquid smoke provides the traditional smoking effect without the actual burning of wood.

[0050] Embodiment 2:

[0051] A method for preparing a smoking material for smoked bacon comprises the following steps:

[0052] S1. Prepare raw materials, including 2000 parts of fruit wood sawdust, 100 parts of coffee bean crumbs, 100 parts of dark chocolate crumbs, 50 parts of dried lemon peels, 50 parts of thyme, 50 parts of red pepper powder, and 30 parts of dried jasmine petals, wherein the fruit wood sawdust is a mixture of apple wood, cherry wood, and oak sawdust in a ratio of 1:1:1.

[0053] S2. First, spread the mixed sawdust of apple wood, cherry wood and oak evenly on the bottom of the smoking device in a ratio of 1:1:1;

[0054] S3. Mix the coffee bean crumbs and dark chocolate crumbs and sprinkle evenly on the sawdust;

[0055] S4. Sprinkle dried lemon peel, thyme and dried jasmine petals on the smoked material;

[0056] S5. Sprinkle appropriate amount of red pepper powder to get the smoky material.

[0057] In Example 2, the dark chocolate has a richer bittersweet aroma, which can give the beef a deep bitter and sweet balance, which is suitable for the complex flavor requirements of red meat ingredients. The dried lemon peel replaces the dried orange peel, bringing a more prominent refreshing lemon aroma, while bringing a slightly sour taste, increasing the freshness of the smoky flavor. The herbal aroma of thyme can better enhance the flavor of the meat and enhance the taste of the meat. It is suitable for beef ingredients, giving the beef a deep and rich smoky aroma, and is particularly suitable for smoked beef jerky, steak, etc.

[0058] Embodiment three:

[0059] A method for preparing a smoking material for smoked bacon comprises the following steps:

[0060] S1. Prepare raw materials, including 2200 parts of fruit wood sawdust, 50 parts of coffee bean scraps, 50 parts of cocoa powder, 100 parts of dried citrus peels, 50 parts of fennel seeds, 100 parts of red pepper powder, and 30 parts of dried marigold petals, wherein the fruit wood sawdust includes orange wood, oak wood, and peach wood mixed in a ratio of 1:1:1.

[0061] S2. Spread mixed sawdust of orange wood, oak and peach wood on the bottom of the smoking device;

[0062] S3. Sprinkle coffee bean crumbs and cocoa powder on the sawdust to increase the smoke depth of the fish;

[0063] S4. Sprinkle dried citrus peels, fennel seeds and dried marigold petals to give the fish a fresh aroma and a light floral flavor;

[0064] S5. Sprinkle appropriate amount of red pepper powder to get the smoking material.

[0065] Fennel seeds have a slight licorice flavor, which can add a special layer of fresh and sweet fragrance to fish, and are suitable for seasoning seafood and freshwater fish. The sweet and sour fruity aroma of dried citrus peel combined with the deliciousness of fish can reduce the fishy smell and enhance the refreshing taste of fish. Example 3 is particularly suitable for scenes where the fish meat needs to be kept fresh and tender during the marinating or cooking process.

[0066] Embodiment 4:

[0067] A method for preparing a smoking material for smoked bacon comprises the following steps:

[0068] S1. Prepare raw materials: 2500 parts of fruit wood sawdust, 150 parts of coffee bean scraps, 100 parts of cocoa powder, 50 parts of dried grapefruit peels, 50 parts of mint leaves, 50 parts of cumin powder, and 30 parts of dried lavender. The fruit wood sawdust is a mixture of beech, maple, and walnut wood sawdust in a ratio of 1:1:1.

[0069] S2. Spread the mixed sawdust of beech, maple and walnut evenly on the bottom of the smoking device;

[0070] S3. Mix the coffee bean crumbs with the cocoa powder and sprinkle evenly on the sawdust;

[0071] S4. Sprinkle dried grapefruit peel, fresh mint leaves and dried lavender on the smoked material. The fresh fruity aroma of grapefruit peel, the cool breath of mint and the fragrance of lavender are perfectly blended, adding a unique layering to the smoked material;

[0072] S5. Sprinkle an appropriate amount of cumin powder to add a hint of exotic aroma to the smoked material while maintaining the overall smoky balance to obtain the smoked material.

[0073] In Example 4, the slightly bitter fruit aroma of grapefruit peel can bring a relatively fresh taste to the smoked food, the cool feeling of mint leaves can balance the strong smoke, and the floral scent of lavender adds an elegant aroma to the smoked food. Cumin powder brings a unique exotic flavor to the smoked food, which is particularly suitable for mutton ingredients, giving mutton a unique smoky aroma.

[0074] To sum up, through the clever combination of different spices, whether it is pork, beef, poultry or fish, you can choose the appropriate smoking material formula according to the characteristics of the ingredients to achieve the best seasoning effect. Through these unique smoking material formulas, the flavor of smoked food can be more diversified to meet the taste needs of different consumers.

[0075] In order to focus on analyzing the effects of traditional smoking materials, improved formulas and smoking liquid on the quality of bacon, especially the changes in moisture, salt, nitrite content and total bacteria count, the following experiments were conducted:

[0076] 1. Experimental groups

[0077] Group A (traditional conventional smoking materials)

[0078] Group B (Example 1)

[0079] Group C (Example 2)

[0080] Group D (Example 3)

[0081] Group E (liquid smoke group)

[0082] Measurement parameters include:

[0083] Moisture content

[0084] Salt content

[0085] Nitrite content

[0086] Total bacteria count

[0087] Measurement time point:

[0088] T1: Sampling after the smoking is completed

[0089] T2: After 1 week of storage, sampling

[0090] T3: After 1 month of storage, sampling was performed.

[0091] Among them, the moisture content is measured by a moisture meter (such as MA35 infrared moisture meter). The sample is chopped, 3-5 grams are taken and placed in the moisture meter, and the changes in moisture content are recorded. The salt content is measured by standard titration method or salt content meter. 2 grams of sample is taken, ground evenly and dissolved in 100 ml of distilled water, and the salt content is determined by silver nitrate titration method; 2 grams of sample is taken for nitrite content, ground evenly, and then soaked and extracted with distilled water, and the nitrite content is determined by colorimetry (diazotization coupling method); the bacterial content is measured by plate count method, the sample dilution is inoculated on nutrient agar medium, and the count is performed after culturing at 37°C for 24-48 hours, and the total number of bacteria is expressed by CFU (colony forming unit).

[0092] The experimental results are as follows: Moisture content (%)

[0093]

[0094] Salt content (%)

[0095]

[0096] Nitrite content (mg / kg)

[0097]

[0098]

[0099] Total bacteria count (cfu / g)

[0100]

[0101] In summary, the smoking material of Example 1 shows obvious advantages in all aspects, especially in moisture control, nitrite inhibition and total bacterial count control, and is suitable for making high-quality bacon. Although the smoking liquid method is easy to operate, it is slightly inferior to the solid smoking method in terms of dehydration and antibacterial properties.

[0102] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A smoking material for smoked bacon, characterized in that: The raw materials include: 2000-3000 parts of fruit wood sawdust, 150-200 parts of coffee bean crumbs, 100-150 parts of cocoa powder, 50-100 parts of dried orange peels, 50-100 parts of basil leaves, 50-100 parts of chili powder and 30-50 parts of dried rose petals.

2. The smoking material for smoked bacon according to claim 1, characterized in that: The fruit wood sawdust is a mixture of apple wood sawdust, eucalyptus wood sawdust and cycad wood sawdust, and the mixing ratio is 1:1:

1.

3. The method for preparing a smoking material according to claim 1 or 2, characterized in that: The following steps are involved: Step 1. Prepare the raw materials: prepare the raw materials in the above proportions; Step 2. Spread the fruit wood sawdust evenly on the bottom of the smoker as the basic smoking material; Step 3. Mix the coffee bean crumbs with the cocoa powder and sprinkle evenly on the sawdust; Step 4. Sprinkle dried orange peel, fresh basil leaves and dried rose petals evenly over the smoked material; Step 5. Sprinkle with appropriate amount of smoked paprika to get the smoky texture.

4. A process for processing smoked bacon, characterized in that: Based on the smoking material described in claims 1-3, the method comprises the following steps: S1. Select the raw materials, choose fresh pork belly with fat and lean parts, cut the meat into strips about 5-10 cm wide, which is convenient for marinating and hanging; S2. Marinating: Apply salt evenly to the cut pork, add pepper, star anise, and cinnamon, massage and taste, add white wine or cooking wine to remove the fishy smell and enhance the flavor; S3. Drying: After marinating, take out the meat, rinse off the excess marinade on the surface with clean water, and then hang the meat strips with a rope to dry; S4. Smoking: Hang the meat in a smokehouse or a smokebox and smoke it using the smoking material.

5. The process for processing smoked bacon according to claim 4, characterized in that: After one day of smoking, spray honey evenly on the surface of the meat. The honey will form a slight caramelization effect during the heating process, giving it a sweet surface.

6. The process for processing smoked bacon according to claim 4, characterized in that: In step S2, the marinating time is 5-7 days, and the meat pieces are turned over 1-2 times a day to ensure that the marinade penetrates evenly.

7. The process for processing smoked bacon according to claim 4, characterized in that: In step S3, the drying environment should be kept ventilated and dry, avoiding direct sunlight, and the drying time is generally 5-10 days, until the surface becomes dry and the meat becomes firm.

8. The process for processing smoked bacon according to claim 4, characterized in that: In step S4, the smoking temperature is controlled between 65-85° C., and low-temperature smoking is maintained. The smoking time is generally 2-3 days, with 3-4 hours of smoking per day, until the meat surface is dark brown and emits a strong smoky aroma, thereby obtaining smoked bacon.

9. The process for processing smoked bacon according to claim 4, characterized in that: In step S4, it is necessary to ensure that the meat does not directly contact the flame and is smoked by smoke.

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