Processing method for improving flavor quality of preserved meat

Abstract

The invention relates to the technical field of preserved meat processing, and discloses a processing method for improving flavor quality of preserved meat, which comprises the following steps: S1, selecting and pre-processing raw material meat, selecting the raw material meat with proper weight, S2, unfreezing and cleaning the raw material, naturally unfreezing the frozen raw material meat, and washing the unfrozen meat with clear water, S3, cutting and forming, cutting the cleaned meat, and S4, preparing seasonings. And S5, curing the preserved meat, namely curing the preserved meat coated with the curing seasonings according to a corresponding curing technique or a corresponding curing mode. According to the invention, by researching the marinade in the processing process of the preserved meat, the content of sodium salt in the finally prepared preserved meat is lower than 5%, and the content of nitrite is lower than 26 mg / kg, so that the health and safety of the preserved meat are ensured while the taste of the preserved meat is not destroyed, and meanwhile, the finally produced preserved meat has good taste under the condition of normal refrigeration. And the storage time is long.

Description

Technical Field

[0001] The invention relates to the technical field of bacon processing, in particular to a processing method for improving the flavor quality of bacon. Background Art

[0002] Bacon is a special meat product made through processing techniques such as pickling and smoking (or airing). Pork is usually used as the main raw material, and parts such as streaky pork and hind leg meat are generally selected. During the production process, fresh pork is first thawed, cleaned, and then cut into pieces. Then salt, sugar, soy sauce, cooking wine, ginger, garlic and other ingredients are added for marination, so that the seasonings can fully penetrate into the meat and give it a rich flavor. The marinated meat can be further processed by drying or smoking. Drying is to hang the meat in a well-ventilated and sunny place to let it dry naturally; smoking uses the smoke produced by burning materials such as sawdust, tea leaves, and sugar to give the bacon a unique flavor.

[0003] In the prior art, people often add salt during the processing of bacon to extend its shelf life. At the same time, salt can effectively inhibit the growth of bacteria, thereby preventing the bacon from deteriorating.

[0004] However, the preservation method of bacon with excessive addition of salt and nitrite and low moisture content will make the product dry and hard and taste salty. In addition, although nitrite has coloring, antibacterial, flavor and taste improvement, and anti-oxidation effects in meat products, regular intake of nitrite will cause poisoning and cancer risks. A single intake of 0.3-0.5g of nitrite can cause poisoning. In view of this, we propose a processing method to improve the flavor quality of bacon. Summary of the invention

[0005] In view of the deficiencies of the prior art, the present invention provides a processing method for improving the flavor quality of bacon, which solves the problem in the prior art that excessive addition of salt and nitrite affects the taste of bacon and poses certain safety hazards.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a processing method for improving the flavor quality of bacon, comprising the following steps:

[0007] S1: Raw meat selection and pre-processing

[0008] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0009] S2: Thawing and cleaning of raw materials

[0010] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0011] S3: Split molding

[0012] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0013] S4: Seasoning configuration

[0014] Select corresponding amounts of salt, white wine, brown sugar juice, sodium nitrate, pepper, and mixed spices as seasonings for preparation;

[0015] S5: Cured meat

[0016] For pickling, heat the salt, cool it down, mix it with sodium nitrate and spice powder, and rub it on the meat. Put the rubbed meat into the pickling jar with the skin side facing down and the meat side facing up, with the top layer of meat facing down. Turn the jar over after marinating for 3 to 4 days and marinate for another 3 to 4 days.

[0017] Preferably, when the weight of the raw meat is 100 kg, the amount of seasoning used in S4 is 8 kg of salt, 0.5-1 kg of white wine, 400-600 g of brown sugar juice, 3-7 g of sodium nitrate, 80-120 g of pepper, and 100-200 g of mixed spices.

[0018] Preferably, the mixed spices selected in S4 include 10% star anise, 10% camellia, 30% cinnamon, 20% liquorice and 30% piper longum.

[0019] Preferably, exogenous enzymes need to be added simultaneously in S4, wherein the exogenous enzymes used include protease and lipase, the addition ratio between the two is 1:2, and the two groups of exogenous enzymes need to be mixed before adding.

[0020] Preferably, the preparation process of the protease added in S4 is as follows:

[0021] S401: trimming the fat and connective tissue of the fresh chilled meat, chopping them thoroughly, and then mixing them with a frozen 50 mmol / L, pH 5.0 sodium acetate buffer solution at a mass volume ratio of 1:4;

[0022] S402: placing the mixed solution obtained in S401 at 4°C and gently stirring at 30 r / min, then centrifuging the mixture in a high-speed refrigerated centrifuge at 12000 r / min at the same temperature for 20 min, and taking the supernatant after centrifugation;

[0023] S403: The supernatant extracted in S402 is taken out, and filtered using 4 layers of gauze to obtain a crude extract of cathepsin B, which is then sealed and stored at 4°C.

[0024] Preferably, the lipase added in S4 is prepared as follows:

[0025] S404: Rinse the fresh chilled meat with 4°C pre-cooled distilled water, dry it with filter paper, weigh it, cut it into pieces and place it in a petri dish;

[0026] S405: Take the mixed tissue obtained by cutting in S404, add 5 times the volume of pre-cooled distilled water, and homogenize with an electric homogenizer for 1 to 2 minutes;

[0027] S406: The mixed solution homogenized in S405 is centrifuged at a speed of 10,000 r / min for 6 to 8 minutes, and the supernatant is extracted as a crude enzyme solution, which is stored in a refrigerator at 4°C for later use.

[0028] A processing method for improving the flavor quality of bacon comprises the following steps:

[0029] S1: Raw meat selection and pre-processing

[0030] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0031] S2: Thawing and cleaning of raw materials

[0032] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0033] S3: Split molding

[0034] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0035] S4: Seasoning configuration

[0036] Select corresponding amounts of salt, white wine, brown sugar juice, sodium nitrate, pepper, mixed spices, and papain as seasonings for preparation;

[0037] S5: Cured meat

[0038] For pickling, heat the salt, cool it down, mix it with sodium nitrate and spice powder, and rub it on the meat. Put the rubbed meat into the pickling jar with the skin side facing down and the meat side facing up, with the top layer of meat facing down. Turn the jar over after marinating for 3 to 4 days and marinate for another 3 to 4 days.

[0039] Preferably, the preparation method of papain used in S4 is as follows:

[0040] S401: Pour the collected papaya latex into a stainless steel pot, add 10 ml of a solution containing 0.1% EDTA-2Na and 0.3% NaCl under stirring, and add 2 ml of a solution containing 0.06 mol sodium thiosulfate and 0.08 mol cysteine ​​per liter, stir for 10-30 minutes, filter, and collect the filtrate. Place the filtrate in a vacuum dryer and dry at 55°C ± 1°C under reduced pressure to obtain a crude product.

[0041] S402: Place the crude product obtained in S401 in an enamel container, add 100 ml of a solution containing 0.1% EDTA-2Na and 0.3% NaCl, and add 20 ml of a solution containing 0.06 mol sodium thiosulfate and 0.08 mol cysteine ​​per liter under stirring, stir for 10-30 minutes, then adjust the pH value to 9.0 with 0.1 mol / L NaOH or 0.1 mol / L HCl, stir and dissolve, then remove insoluble matter by centrifugation or filtration, and obtain the supernatant for use. First, take 100 ml of the supernatant to make a salting-out curve of ammonium sulfate to obtain the salting-out range, then add ammonium sulfate to the supernatant to the lower limit of the salting-out curve, stir and centrifuge to remove insoluble matter, add ammonium sulfate to the supernatant to the upper limit and let it stand to precipitate crystals, which are papain crystals;

[0042] S403: Dry by forced air drying or vacuum drying at 55°C ± 1°C for 10-30 minutes to obtain papain and store it at 4°C. During the process of adding papain, add precooled distilled water at 4°C in a ratio of 1:5 to obtain a papain solution.

[0043] A processing method for improving the flavor quality of bacon comprises the following steps:

[0044] S1: Raw meat selection and pre-processing

[0045] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0046] S2: Thawing and cleaning of raw materials

[0047] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0048] S3: Split molding

[0049] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0050] S4: Seasoning configuration

[0051] Select the corresponding amount of cotton sugar, cooking wine, chili powder, pepper powder, pickling agent, and thirteen spices as seasonings for configuration;

[0052] S5: Cured meat

[0053] Mix cotton sugar, cooking wine, chili powder, pepper powder, marinating agent and thirteen spices, apply evenly on the surface of the raw meat, marinate at 10℃ for 5 days, and turn the meat upside down in the tank every two days.

[0054] Preferably, the pickling agent used in S4 is a mixed solution of 22% KCL, 11% calcium ascorbate and 67% Nacl or 0.2g / kg of red yeast rice, 20g / kg of white sugar, 20g / kg of rice wine, 50g / kg of light soy sauce, 0.03g / kg of vitamin E, fermented at 19°C for 25h, 0.4g / kg of nisin, and dried at 50°C for 24h.

[0055] The present invention provides a processing method for improving the flavor quality of bacon, which has the following beneficial effects:

[0056] 1. The present invention studies the marinade in the bacon processing process, so that the sodium salt content in the final bacon is less than 5%, and the nitrite content is less than 26 mg / kg, thereby ensuring the healthiness and safety of the bacon without destroying the taste of the bacon.

[0057] 2. The present invention studies the marinade in the bacon processing process, so that the bacon finally produced can have a longer storage time under normal refrigeration conditions, and the taste of the bacon is less damaged during long-term storage, thereby having higher economic benefits.

[0058] 3. The present invention introduces papain and lipase during the pickling process. These enzyme substances can effectively decompose the protein and fat in the meat, thereby making the bacon taste more delicate and the flavor richer. The use of papain can also promote the tenderization of the meat, making the bacon easier to chew and digest when eaten. BRIEF DESCRIPTION OF THE DRAWINGS

[0059] Figure 1 The process flow chart of the processing method for improving the flavor quality of bacon is as follows;

[0060] Figure 2 The present invention is a flow chart of the method for extracting the crude protease enzyme solution;

[0061] Figure 3 This is a flow chart of the method for extracting crude lipase solution of the present invention;

[0062] Figure 4 The present invention is a flow chart of the method for extracting crude papain enzyme solution. DETAILED DESCRIPTION

[0063] 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.

[0064] Embodiment 1:

[0065] Please see attached Figure 1 - Attachment Figure 3 The embodiment of the present invention provides a processing method for improving the flavor quality of bacon, comprising the following steps:

[0066] S1: Raw meat selection and pre-processing

[0067] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0068] S2: Thawing and cleaning of raw materials

[0069] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0070] S3: Split molding

[0071] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0072] S4: Seasoning configuration

[0073] Select corresponding amounts of salt, white wine, brown sugar juice, sodium nitrate, pepper, and mixed spices as seasonings for preparation;

[0074] S5: Cured meat

[0075] For pickling, heat the salt, cool it down, mix it with sodium nitrate and spice powder, and rub it on the meat. Put the rubbed meat into the pickling jar with the skin side facing down and the meat side facing up, with the top layer of meat facing down. Turn the jar over after marinating for 3 to 4 days and marinate for another 3 to 4 days.

[0076] When the weight of the raw meat is 100 kg, the seasoning used in S4 is 8 kg of salt, 1 kg of white wine, 500 g of brown sugar juice, 5 g of sodium nitrate, 100 g of pepper, and 150 g of mixed spices.

[0077] The mixed spices selected in S4 include 10% star anise, 10% camellia, 30% cinnamon, 20% liquorice and 30% piper longum.

[0078] In the S4, exogenous enzymes need to be added simultaneously, wherein the exogenous enzymes used include protease and lipase, the addition ratio between the two is 1:2, and the two groups of exogenous enzymes need to be mixed before adding.

[0079] The preparation process of the protease added in S4 is as follows:

[0080] S401: trimming the fat and connective tissue of the fresh chilled meat, chopping them thoroughly, and then mixing them with a frozen 50 mmol / L, pH 5.0 sodium acetate buffer solution at a mass volume ratio of 1:4;

[0081] S402: placing the mixed solution obtained in S401 at 4°C and gently stirring at 30 r / min, then centrifuging the mixture in a high-speed refrigerated centrifuge at 12000 r / min at the same temperature for 20 min, and taking the supernatant after centrifugation;

[0082] S403: The supernatant extracted in S402 is taken out, and filtered using 4 layers of gauze to obtain a crude extract of cathepsin B, which is then sealed and stored at 4°C.

[0083] The preparation process of the lipase added in S4 is as follows:

[0084] S404: Rinse the fresh chilled meat with 4°C pre-cooled distilled water, dry it with filter paper, weigh it, cut it into pieces and place it in a petri dish;

[0085] S405: Take the mixed tissue obtained by cutting in S404, add 5 times the volume of pre-cooled distilled water, and homogenize with an electric homogenizer for 1 to 2 minutes;

[0086] S406: The mixed solution homogenized in S405 is centrifuged at a speed of 10,000 r / min for 6 to 8 minutes, and the supernatant is extracted as a crude enzyme solution, which is stored in a refrigerator at 4°C for later use.

[0087] Embodiment 2:

[0088] Please see attached Figure 1 , Attachment Figure 4 A processing method for improving the flavor quality of bacon comprises the following steps:

[0089] S1: Raw meat selection and pre-processing

[0090] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0091] S2: Thawing and cleaning of raw materials

[0092] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0093] S3: Split molding

[0094] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0095] S4: Seasoning configuration

[0096] Select corresponding amounts of salt, white wine, brown sugar juice, sodium nitrate, pepper, mixed spices, and papain as seasonings for preparation;

[0097] S5: Cured meat

[0098] For pickling, heat the salt, cool it down, mix it with sodium nitrate and spice powder, and rub it on the meat. Put the rubbed meat into the pickling jar with the skin side facing down and the meat side facing up, with the top layer of meat facing down. Turn the jar over after marinating for 3 to 4 days and marinate for another 3 to 4 days.

[0099] The preparation method of papain used in S4 is as follows:

[0100] S401: Pour the collected papaya latex into a stainless steel pot, add 10 ml of a solution containing 0.1% EDTA-2Na and 0.3% NaCl under stirring, and add 2 ml of a solution containing 0.06 mol sodium thiosulfate and 0.08 mol cysteine ​​per liter, stir for 20 minutes, filter, and collect the filtrate. Place the filtrate in a vacuum dryer and dry at 55°C ± 1°C under reduced pressure to obtain a crude product;

[0101] S402: Place the crude product obtained in S401 in an enamel container, add 100 ml of a solution containing 0.1% EDTA-2Na and 0.3% NaCl under stirring, and add 20 ml of a solution containing 0.06 mol sodium thiosulfate and 0.08 mol cysteine ​​per liter, stir for 10-30 minutes, then adjust the pH value to 9.0 with 0.1 mol / L NaOH or 0.1 mol / L HCl, stir and dissolve, then remove insoluble matter by centrifugation or filtration, and obtain the supernatant for use. First, take 100 ml of the supernatant to make a salting-out curve of ammonium sulfate to obtain the salting-out range, then add ammonium sulfate to the supernatant to the lower limit of the salting-out curve, stir and centrifuge to remove insoluble matter, add ammonium sulfate to the supernatant to the upper limit and let it stand to precipitate crystals, which are papain crystals;

[0102] S403: Dry by forced air or vacuum drying at 55°C for 20 minutes to obtain papain and store it at 4°C. During the papain addition process, precooled distilled water at 4°C is added in a ratio of 1:5 to obtain a papain solution.

[0103] Embodiment three:

[0104] A processing method for improving the flavor quality of bacon comprises the following steps:

[0105] S1: Raw meat selection and pre-processing

[0106] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0107] S2: Thawing and cleaning of raw materials

[0108] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0109] S3: Split molding

[0110] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0111] S4: Seasoning configuration

[0112] Select the corresponding amount of cotton sugar, cooking wine, chili powder, pepper powder, pickling agent, and thirteen spices as seasonings for configuration;

[0113] S5: Cured meat

[0114] Mix cotton sugar, cooking wine, chili powder, pepper powder, marinating agent and thirteen spices, apply evenly on the surface of the raw meat, marinate at 10℃ for 5 days, and turn the meat upside down in the tank every two days.

[0115] The pickling agent used in S4 is a mixed solution of 22% KCL, 11% calcium ascorbate and 67% Nacl.

[0116] Embodiment 4:

[0117] A processing method for improving the flavor quality of bacon comprises the following steps:

[0118] S1: Raw meat selection and pre-processing

[0119] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0120] S2: Thawing and cleaning of raw materials

[0121] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0122] S3: Split molding

[0123] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0124] S4: Seasoning configuration

[0125] Select the corresponding amount of cotton sugar, cooking wine, chili powder, pepper powder, pickling agent, and thirteen spices as seasonings for configuration;

[0126] S5: Cured meat

[0127] Mix cotton sugar, cooking wine, chili powder, pepper powder, marinating agent and thirteen spices, apply evenly on the surface of the raw meat, marinate at 10℃ for 5 days, and turn the meat upside down in the tank every two days.

[0128] The pickling agent used in S4 is 0.2g / kg of red yeast rice, 20g / kg of white sugar, 20g / kg of rice wine, 50g / kg of light soy sauce, 0.03g / kg of vitamin E, fermented at 19°C for 25h, 0.4g / kg of nisin mixed solution, and dried at 50°C for 24h.

[0129] Embodiment five:

[0130] A processing method for improving the flavor quality of bacon comprises the following steps:

[0131] S1: Raw meat selection and pre-processing

[0132] Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat;

[0133] S2: Thawing and cleaning of raw materials

[0134] Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface;

[0135] S3: Split molding

[0136] According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks;

[0137] S4: Seasoning configuration

[0138] Select corresponding amounts of cotton sugar, cooking wine, chili powder, pepper powder, pickling agent, thirteen spices, papain, protease, and lipase as seasonings for configuration;

[0139] S5: Cured meat

[0140] Mix cotton sugar, cooking wine, chili powder, pepper powder, pickling agent, thirteen spices, papain, protease, and lipase, and evenly apply them on the surface of the raw meat. Marinate at 10℃ for 5 days, turning the meat upside down every two days.

[0141] The pickling agent used in S4 is 0.2g / kg of red yeast rice, 20g / kg of white sugar, 20g / kg of rice wine, 50g / kg of light soy sauce, 0.03g / kg of vitamin E, fermented at 19°C for 25h, 0.4g / kg of nisin mixed solution, and dried at 50°C for 24h.

[0142] According to the above implementation plan, bacon was processed respectively, and ten participants were selected to score the taste of the bacon (calculated on a scale of 1 to 10 points, and the specific implementation method was referred to GB / T 22210-2008 "Standard for Sensory Evaluation of Meat and Meat Products"). At the same time, the content of nitrite and water quality ratio of the processed bacon were as follows:

[0143]

[0144] According to the above experiments, the bacon of Example 5 performed best in taste score, and the nitrite content and water mass ratio were relatively low. This shows that adding papain, protease and lipase during the pickling process helps to improve the flavor quality of bacon and reduce the content of harmful substances.

[0145] In order to further verify the effect of Example 5, we conducted a long-term storage experiment. The bacon processed in Example 5 was stored at 4°C, and its bacterial content and taste changes were regularly tested. The experimental results are as follows:

[0146] Embodiment 1:

[0147]

[0148] Embodiment 2:

[0149]

[0150]

[0151] Embodiment three:

[0152]

[0153] Embodiment 4:

[0154]

[0155] Embodiment five:

[0156]

[0157] From the above data, it can be seen that after the bacon processed in Example 5 was stored at 4°C for 240 days, the bacterial content remained at a low level, and the taste score decreased slightly but still remained at a high level. This shows that by adding papain, protease and lipase during the pickling process, not only the flavor quality of the bacon can be improved, but also its shelf life can be effectively extended.

[0158] In summary, the processing method of Example 5 performs well in improving the flavor quality of bacon, reducing the content of harmful substances and extending the shelf life. Therefore, this method has high practical value and promotion prospects.

[0159] 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 processing method for improving the flavor quality of bacon, characterized in that: The following steps are involved: S1: Raw meat selection and pre-processing Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat; S2: Thawing and cleaning of raw materials Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface; S3: Split molding According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks; S4: Seasoning configuration Select corresponding amounts of salt, white wine, brown sugar juice, sodium nitrate, pepper, and mixed spices as seasonings for configuration; S5: Cured meat For pickling, heat the salt, cool it down, mix it with sodium nitrate and spice powder, and rub it on the meat. Put the rubbed meat into the pickling jar with the skin side facing down and the meat side facing up, with the top layer of meat facing down. Turn the jar over after marinating for 3 to 4 days and marinate for another 3 to 4 days.

2. A processing method for improving the flavor quality of bacon according to claim 1, characterized in that: When the weight of the raw meat is 100kg, the seasoning used in S4 is 7-8kg of salt, 0.5-1kg of white wine, 400-600g of brown sugar juice, 3-7g of sodium nitrate, 80-120g of pepper, and 100-200g of mixed spices.

3. A processing method for improving the flavor quality of bacon according to claim 2, characterized in that: The mixed spices selected in S4 include 5%-15% star anise, 5%-15% camellia, 20%-40% cinnamon, 15%-25% liquorice, and 25%-35% piper longum.

4. A processing method for improving the flavor quality of bacon according to claim 1, characterized in that: In the S4, exogenous enzymes need to be added simultaneously, wherein the exogenous enzymes used include protease and lipase, the addition ratio between the two is 1:2, and the two groups of exogenous enzymes need to be mixed before adding.

5. A processing method for improving the flavor quality of bacon according to claim 4, characterized in that: The preparation process of the protease added in S4 is as follows: S401: trim the fat and connective tissue of the fresh chilled meat, chop them up thoroughly, and then mix them with ice-cold 50 mmol / L, pH 5.0 sodium acetate buffer solution at a mass volume ratio of 1:4; S402: placing the mixed solution obtained in S401 at 4°C and gently stirring at 20-40 r / min, then centrifuging the mixture in a high-speed refrigerated centrifuge at 10000-14000 r / min at the same temperature for 15-30 minutes, and taking the supernatant after centrifugation; S403: The supernatant extracted in S402 is taken out, and filtered using 4 layers of gauze to obtain a crude extract of cathepsin B, which is then sealed and stored at 4°C.

6. A processing method for improving the flavor quality of bacon according to claim 1, characterized in that: The preparation process of the lipase added in S4 is as follows: S404: Rinse the fresh chilled meat with 4°C pre-cooled distilled water, dry it with filter paper, weigh it, cut it into pieces and place it in a petri dish; S405: Take the mixed tissue obtained by cutting in S404, add 5 times the volume of pre-cooled distilled water, and homogenize with an electric homogenizer for 1 to 2 minutes; S406: The mixed solution homogenized in S405 is centrifuged at a speed of 8000-12000 r / min for 6-8 minutes, and the supernatant is extracted as a crude enzyme solution, which is stored in a refrigerator at 4°C for later use.

7. A processing method for improving the flavor quality of bacon according to claim 1, characterized in that: The following steps are involved: S1: Raw meat selection and pre-processing Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat; S2: Thawing and cleaning of raw materials Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface; S3: Split molding According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks; S4: Seasoning configuration Select corresponding amounts of salt, white wine, brown sugar juice, sodium nitrate, pepper, mixed spices, and papain as seasonings for preparation; S5: Cured meat For pickling, heat the salt, cool it down, mix it with sodium nitrate and spice powder, and rub it on the meat. Put the rubbed meat into the pickling jar with the skin side facing down and the meat side facing up, with the top layer of meat facing down. Turn the jar over after marinating for 3 to 4 days and marinate for another 3 to 4 days.

8. The method for improving the flavor quality of bacon according to claim 1, characterized in that: The preparation method of papain used in S4 is as follows: S401: Pour the collected papaya latex into a stainless steel pot, add 10 ml of a solution containing 0.05-0.15% EDTA-2Na and 0.2-0.4% NaCl under stirring, and add 1-3 ml of a solution containing 0.04-0.08 mol sodium thiosulfate and 0.06-0.1 mol cysteine ​​per liter, stir for 10-30 minutes, filter, and collect the filtrate. Place the filtrate in a vacuum dryer and dry at 55°C ± 1°C under reduced pressure to obtain a crude product. S402: Place the crude product obtained in S401 in an enamel container, add 100ml of a solution containing 0.05-0.15% EDTA-2Na and 0.2-0.4% NaCl under stirring, and add 15-25ml of a solution containing 0.04-0.08mol sodium thiosulfate and 0.06-0.1mol cysteine ​​per liter, stir for 10-30min, then adjust the pH value to 9.0 with 0.1-0.2mol / LNaOH or 0.1-0.2mol / LHCl, stir and dissolve, then remove insoluble matter by centrifugation or filtration, and obtain the supernatant for use. First, take 100ml of the supernatant to make a salting-out curve of ammonium sulfate to obtain the salting-out range, then add ammonium sulfate to the supernatant to the lower limit of the salting-out curve, stir and centrifuge to remove insoluble matter, add ammonium sulfate to the supernatant to the upper limit and let it stand to precipitate crystals, which are papain crystals; S403: Dry by forced air drying or vacuum drying at 55°C ± 1°C for 10-30 minutes to obtain papain and store it at 4°C. During the process of adding papain, add precooled distilled water at 4°C in a ratio of 1:5 to obtain a papain solution.

9. A processing method for improving the flavor quality of bacon according to claim 1, characterized in that: The following steps are involved: S1: Raw meat selection and pre-processing Select raw meat of appropriate weight and check that it is from a reliable source and free of disease, including pork belly and hind leg meat; S2: Thawing and cleaning of raw materials Place the frozen raw meat in the refrigerator or thaw it naturally in a low-temperature environment, and rinse the thawed meat with clean water to remove impurities and blood on the surface; S3: Split molding According to the required shape and size of bacon, the cleaned meat is divided into strips and blocks; S4: Seasoning configuration Select the corresponding amount of cotton sugar, cooking wine, chili powder, pepper powder, pickling agent, and thirteen spices as seasonings for configuration; S5: Cured meat Mix cotton sugar, cooking wine, chili powder, pepper powder, marinating agent and thirteen spices, apply evenly on the surface of the raw meat, marinate at 10℃ for 5 days, and turn the meat upside down in the tank every two days.

10. A processing method for improving the flavor quality of bacon according to claim 9, characterized in that: The pickling agent used in S4 is a mixed solution of 22% KCl, 11% calcium ascorbate and 67% NaCl or 0.1-0.3g / kg of red yeast rice, 15-25g / kg of white sugar, 15-20g / kg of rice wine, 30-70g / kg of light soy sauce, 0.01-0.05g / kg of vitamin E, fermented at 19°C for 25h, 0.2-0.6g / kg of nisin, and dried at 50°C for 24h.

Images