Making process of paper-wrapped preserved meat

Abstract

The invention relates to the technical field of food processing, and discloses a making technology of paper-wrapped preserved meat. The making process of the paper-wrapped preserved meat comprises the following steps: 1) putting pork into a pickling material for sealed pickling, and then performing secondary pickling to obtain pickled pork; (2) wrapping the pickled pork obtained in the step (1) with primary color leather paper, standing, then removing the primary color leather paper, and secondarily wrapping the pickled pork with new primary color leather paper; (3) putting the pickled pork wrapped for the second time in the step (2) into a smoking box, and smoking; and (4) after the smoking box in the step (3) is cooled to room temperature, smoking for the second time to obtain the paper-wrapped preserved meat. The paper-wrapped preserved meat prepared by the preparation method disclosed by the invention has the advantages that the incense fragrance is rich, the paper-wrapped preserved meat is thin but not agreeable, is fragrant but not greasy, has no fishy smell, has rich fragrance of spices, is brownish red in color and luster, and has a relatively high sensory evaluation score; the nitrite content of the prepared paper-wrapped preserved meat is low, is only 8.2 mg / kg, and is far lower than 30 mg / kg given by the national standard.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a production process of paper-wrapped bacon. Background Art

[0002] Bacon is a traditional food with a unique flavor and taste. The meat is firm, delicious, and has a unique salty and smoky flavor that leaves a lasting aftertaste. At the same time, bacon is rich in nutrients such as protein, fat, and minerals, and is beneficial to the human body.

[0003] During the bacon pickling process, some of the proteins in the meat will be broken down into small molecular peptides and amino acid residues under the action of enzymes, and converted into nitrites. Although an appropriate amount of nitrite can increase the taste and flavor of the bacon, nitrite is not friendly to human health. Long-term intake of excessive nitrite may increase the risk of certain cancers. Therefore, reducing the amount of nitrite while ensuring the taste of bacon has become a technical problem that needs to be urgently solved by technicians in this field. Summary of the invention

[0004] The purpose of the present invention is to provide a production process of paper-wrapped bacon, and the paper-wrapped bacon prepared by the production process has good taste and low nitrite content.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A process for making paper-wrapped bacon comprises the following steps:

[0007] 1) placing pork in a marinade, sealing and marinating, and then performing secondary marinating to obtain marinated pork;

[0008] 2) Wrapping the pickled pork obtained in step 1) with natural leather paper, letting it stand, then removing the natural leather paper, and wrapping the pickled pork again with new natural leather paper;

[0009] 3) placing the marinated pork wrapped twice in step 2) in a smoking box for smoking;

[0010] 4) After the smoke box in step 3) is cooled to room temperature, the smoked meat is smoked for a second time to obtain the paper-wrapped bacon.

[0011] Furthermore, in step 1), the method for preparing the pickle comprises the following steps:

[0012] S1. Mix star anise, cinnamon, bay leaves, angelica, tsaoko and ginger to obtain a mixed spice;

[0013] S2. The mixed spice obtained in step S1 is soaked in water and boiled to obtain a mixed spice extract and a mixed spice residue;

[0014] S3. Mix water, the mixed spice extract obtained in step S2, salt and lactic acid bacteria, and ferment to obtain the pickling material.

[0015] Furthermore, in step S1, the mixing is equal mass mixing.

[0016] Furthermore, in step S2, the mass volume ratio of the mixed spices to water is 1 g: 10 mL.

[0017] Furthermore, in step S2, the soaking time is 30 minutes.

[0018] Furthermore, in step S2, the boiling is specifically: boiling at a temperature of 100° C. until the volume of water is reduced by 80%.

[0019] Furthermore, in step S3, the mass ratio of the water, the mixed spice extract, the salt and the lactic acid bacteria is 50-60:10-20:10-20:1-5.

[0020] Furthermore, in step S3, the fermentation is specifically: fermentation at room temperature for 24 hours.

[0021] Furthermore, in step 1), the sealed marinating time is 24 to 48 hours.

[0022] Furthermore, in step 1), the secondary pickling is specifically as follows: draining the sealed pickled pork, applying salt with a thickness of 1 to 3 mm, and secondary pickling for 6 to 12 hours.

[0023] Furthermore, in step 2), before wrapping the pickled pork obtained in step 1) with the original color leather paper, the excess salt on the surface of the pickled pork needs to be removed.

[0024] Furthermore, in step 2), the standing time is 6 to 12 hours.

[0025] Furthermore, in step 3), the smoking specifically comprises: smoking the pork using oak and mixed spice residues obtained when preparing the marinade.

[0026] Furthermore, in step 3), the smoking time is 24 to 48 hours.

[0027] Furthermore, in step 4), the duration of the secondary smoking is 12 to 24 hours.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The paper-wrapped bacon prepared by the preparation process of the paper-wrapped bacon provided by the present invention has a smoky aroma, is lean but not woody, fragrant but not greasy, has no fishy smell, has a strong spice fragrance, is brown-red in color, and has a high sensory evaluation score;

[0030] The nitrite content of the paper-wrapped bacon prepared by the production process of the paper-wrapped bacon provided by the invention is low, which is only 8.2 mg / kg, far lower than 30 mg / kg given by the national standard. DETAILED DESCRIPTION

[0031] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0032] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0033] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0034] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0035] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0036] In the following examples and comparative examples, all the raw materials used were commercially available.

[0037] In the following examples and comparative examples, the pork needs to be washed with clean water and drained before making paper-wrapped bacon.

[0038] In the following examples and comparative examples, the "parts" are "parts by mass" unless otherwise specified.

[0039] In the following examples and comparative examples, the room temperature is 25±2°C.

[0040] In the following embodiments, a process for making paper-wrapped bacon comprises the following steps:

[0041] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0042] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0043] 3) According to 50-60 parts of water, 10-20 parts of spice extract, 10-20 parts of salt, and 1-5 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0044] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 24 to 48 hours, then draining the pork, applying salt with a thickness of 1 to 3 mm, and marinating for a second time for 6 to 12 hours to obtain marinated pork;

[0045] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 6 to 12 hours;

[0046] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0047] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 24 to 48 hours;

[0048] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 12 to 24 hours to obtain the paper-wrapped bacon.

[0049] Example 1

[0050] A kind of preparation technology of paper-wrapped bacon

[0051] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0052] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0053] 3) According to 50 parts of water, 10 parts of spice extract, 10 parts of salt and 1 part of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0054] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 24 hours, then draining the pork, applying salt with a thickness of 1 mm, and marinating for a second time for 6 hours to obtain marinated pork;

[0055] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 6 hours;

[0056] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0057] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 24 hours;

[0058] 8) After the fumigation box in step 7) is cooled to room temperature, the fumigation is performed for a second time for 12 hours to obtain the paper-wrapped bacon.

[0059] Example 2

[0060] A kind of preparation technology of paper-wrapped bacon

[0061] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0062] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0063] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0064] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0065] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0066] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0067] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours;

[0068] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0069] Example 3

[0070] A kind of preparation technology of paper-wrapped bacon

[0071] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0072] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0073] 3) Mix water, the mixed spice extract obtained in step 2), salt and lactic acid bacteria according to 60 parts of water, 20 parts of spice extract, 20 parts of salt and 5 parts of lactic acid bacteria, and ferment at room temperature for 24 hours to obtain a pickling material;

[0074] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 48 hours, then draining the pork, applying salt with a thickness of 3 mm, and marinating for a second time for 12 hours to obtain marinated pork;

[0075] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 12 hours;

[0076] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0077] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 48 hours;

[0078] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 24 hours to obtain the paper-wrapped bacon.

[0079] Comparative Example 1

[0080] A kind of preparation technology of paper-wrapped bacon

[0081] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0082] 2) Mix 70 parts of water, 1.5 parts of mixed spices, 15 parts of salt and 3 parts of lactic acid bacteria, and ferment at room temperature for 24 hours to obtain a pickling material;

[0083] 3) placing the pork in the marinade obtained in step 2), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0084] 4) removing excess salt from the surface of the pickled pork obtained in step 3), then wrapping the pickled pork with natural leather paper and leaving it to stand for 8 hours;

[0085] 5) After step 4) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0086] 6) placing the marinated pork wrapped in step 5) in a smoking box, and smoking the pork using oak and mixed spice residue (from the mixed spice residue produced in any embodiment or comparative example), and the smoking time is 36 hours;

[0087] 7) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0088] Comparative Example 2

[0089] A kind of preparation technology of paper-wrapped bacon

[0090] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0091] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 70%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0092] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0093] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0094] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0095] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0096] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours;

[0097] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0098] Comparative Example 3

[0099] A kind of preparation technology of paper-wrapped bacon

[0100] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0101] 2) Soaking the mixed spices obtained in step 1) in water at a mass volume ratio of mixed spices to water of 1 g:10 mL, and after 30 minutes, boiling at 100° C. until the volume of water is reduced by 90%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0102] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0103] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0104] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0105] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0106] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours;

[0107] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0108] Comparative Example 4

[0109] A kind of preparation technology of paper-wrapped bacon

[0110] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0111] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0112] 3) Mixing water, the mixed spice extract obtained in step 2) and salt according to 55 parts of water, 15 parts of spice extract and 15 parts of salt, and fermenting at room temperature for 24 hours to obtain a pickling material;

[0113] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0114] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0115] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0116] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours;

[0117] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0118] Comparative Example 5

[0119] A kind of preparation technology of paper-wrapped bacon

[0120] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0121] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0122] 3) Mixing water, the mixed spice extract obtained in step 2), salt and lactic acid bacteria according to 55 parts of water, 15 parts of spice extract, 15 parts of salt and 3 parts of Bacillus, and fermenting at room temperature for 24 hours to obtain a pickling material;

[0123] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0124] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0125] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0126] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours;

[0127] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0128] Comparative Example 6

[0129] A kind of preparation technology of paper-wrapped bacon

[0130] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0131] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0132] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0133] 4) placing the pork in the marinade obtained in step 3) and sealing and marinating for 36 hours;

[0134] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0135] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0136] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours;

[0137] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0138] Comparative Example 7

[0139] A kind of preparation technology of paper-wrapped bacon

[0140] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0141] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0142] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0143] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0144] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0145] 6) After step 5) is allowed to stand, the marinated pork wrapped in step 5) is placed in a smoking box, and the pork is smoked using oak and the mixed spice residue obtained in step 2), and the smoking time is 36 hours;

[0146] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0147] Comparative Example 8

[0148] A kind of preparation technology of paper-wrapped bacon

[0149] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0150] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0151] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0152] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0153] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0154] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0155] 7) placing the marinated pork wrapped in step 6) in a smoking box and smoking the pork with oak for 36 hours;

[0156] 8) After the smoke box in step 7) is cooled to room temperature, the smoked meat is smoked for a second time for 18 hours to obtain the paper-wrapped bacon.

[0157] Comparative Example 9

[0158] A kind of preparation technology of paper-wrapped bacon

[0159] 1) Mixing star anise, cinnamon bark, bay leaf, angelica dahurica, tsaoko and galangal in equal quantities to obtain mixed spices;

[0160] 2) Soaking the mixed spice obtained in step 1) in water at a mass volume ratio of mixed spice to water of 1 g:10 mL, boiling at 100° C. for 30 min until the volume of water is reduced by 80%, filtering to obtain a mixed spice extract and a mixed spice residue;

[0161] 3) According to 55 parts of water, 15 parts of spice extract, 15 parts of salt, and 3 parts of lactic acid bacteria, water, the mixed spice extract obtained in step 2), salt, and lactic acid bacteria are mixed, and fermented at room temperature for 24 hours to obtain a pickling material;

[0162] 4) placing the pork in the marinade obtained in step 3), sealing and marinating for 36 hours, then draining the pork, applying salt with a thickness of 2 mm, and marinating for a second time for 8 hours to obtain marinated pork;

[0163] 5) removing excess salt from the surface of the pickled pork obtained in step 4), then wrapping the pickled pork with unbleached leather paper and leaving it to stand for 8 hours;

[0164] 6) After step 5) is completed, remove the original leather paper, and then wrap the marinated pork with new original leather paper;

[0165] 7) placing the marinated pork wrapped in step 6) in a smoking box, and smoking the pork using oak and the mixed spice residue obtained in step 2), the smoking time being 36 hours.

[0166] Effect verification

[0167] 1. Sensory Evaluation

[0168] The paper-wrapped bacon prepared in Examples 1 to 3 and Comparative Examples 1 to 9 was subjected to sensory evaluation. The sensory evaluation indexes are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0169] Table 1 Sensory evaluation indicators

[0170]

[0171] Table 2 Sensory evaluation results

[0172]

[0173]

[0174] It can be seen from the data in Table 2 that the paper-wrapped bacon prepared by the production process of paper-wrapped bacon provided by the present invention has a smoky aroma, is lean but not woody, fragrant but not greasy, has no fishy smell, has a strong spice fragrance, is brown-red in color, and has a high sensory evaluation score; directly marinating pork with spices, changing the concentration of spice extract, omitting lactic acid bacteria, replacing lactic acid bacteria with other microbial agents, omitting secondary marinating, omitting secondary wrapping, omitting smoking of mixed spice residues, and omitting secondary smoking will all affect the taste of the paper-wrapped bacon to a certain extent.

[0175] 2. Nitrite content detection

[0176] The nitrite content of the paper-wrapped bacon prepared in Examples 1 to 3 and Comparative Examples 1 to 9 was tested, and the test results are shown in Table 3;

[0177] Table 3 Nitrite content

[0178]

[0179] It can be seen from the data in Table 3 that the paper-wrapped bacon prepared by the production process of paper-wrapped bacon provided by the present invention has a low nitrite content of only 8.2 mg / kg, which is much lower than the 30 mg / kg given by the national standard; and directly marinating pork with spices, changing the concentration of the spice extract, omitting lactic acid bacteria, replacing lactic acid bacteria with other microbial agents, omitting secondary marinating, omitting secondary wrapping, omitting smoking of mixed spice residues, and omitting secondary smoking will all increase the nitrite content of paper-wrapped bacon to a certain extent.

[0180] 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 it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A process for making paper-wrapped bacon, characterized in that: The following steps are involved: 1) placing pork in a marinade, sealing and marinating, and then performing secondary marinating to obtain marinated pork; 2) Wrapping the pickled pork obtained in step 1) with natural leather paper, letting it stand, then removing the natural leather paper, and wrapping the pickled pork again with new natural leather paper; 3) placing the marinated pork wrapped twice in step 2) in a smoking box for smoking; 4) After the smoke box in step 3) is cooled to room temperature, the smoked meat is smoked for a second time to obtain the paper-wrapped bacon.

2. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 1), the method for preparing the pickle comprises the following steps: S1. Mix star anise, cinnamon, bay leaves, angelica, tsaoko and ginger to obtain a mixed spice; S2. The mixed spice obtained in step S1 is soaked in water and boiled to obtain a mixed spice extract and a mixed spice residue; S3. Mix water, the mixed spice extract obtained in step S2, salt and lactic acid bacteria, and ferment to obtain the pickling material.

3. The process for making paper-wrapped bacon according to claim 2, characterized in that: In step S1, the mixing is equal mass mixing; in step S2, the mass volume ratio of the mixed spice to water is 1g:10mL; the soaking time is 30min; the boiling is specifically: boiling at a temperature of 100°C until the volume of water is reduced by 80%; in step S3, the mass ratio of water, mixed spice extract, salt and lactic acid bacteria is 50-60:10-20:10-20:1-5; the fermentation is specifically: fermentation at room temperature for 24h.

4. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 1), the sealed marinating time is 24 to 48 hours.

5. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 1), the secondary pickling is specifically as follows: draining the sealed pickled pork, applying salt with a thickness of 1 to 3 mm, and secondary pickling for 6 to 12 hours.

6. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 2), the standing time is 6 to 12 hours.

7. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 3), the smoking specifically comprises: smoking the pork using oak and mixed spice residues obtained when preparing the marinade.

8. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 3), the smoking time is 24 to 48 hours.

9. The process for making paper-wrapped bacon according to claim 1, characterized in that: In step 4), the duration of the secondary smoking is 12 to 24 hours.

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