Paper-wrapped preserved meat with tea flavor and processing method of paper-wrapped preserved meat

Abstract

The invention belongs to the field of food processing, and particularly discloses paper-wrapped preserved meat with tea flavor and a processing method thereof, tea leaves or a tea leaf extract is added in the preparation process of the preserved meat, the tea leaf extract is prepared through cold extraction and freeze-drying processes, and it is ensured that nutritional ingredients and fragrance in the tea leaves are effectively reserved. The selected tea leaves comprise high-quality tea leaves such as Longjing, Tieguanyin or Pu'er tea leaves. The processing method of the preserved meat comprises the steps of raw material selection, pickling process, smoking, air drying and environment-friendly paper package packaging, and a tea extract and probiotic fermentation liquor are mixed in pickling seasoning, so that the taste and the nutritional value of the preserved meat are improved. The preserved meat is endowed with unique tea aroma flavor, the health attribute of the preserved meat is enhanced through the probiotic fermentation liquor, and meanwhile, environment-friendly paper bags are adopted for packaging, so that the requirements of modern consumers for health and environmental protection are met.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and specifically discloses paper-wrapped bacon with tea flavor and a processing method thereof. Background Art

[0002] In the traditional bacon production process, the diversity of flavor is mainly achieved through different pickling seasonings and smoking techniques. However, with the continuous improvement of consumers' requirements for food health, flavor uniqueness and environmental protection, the traditional bacon production method has gradually revealed some limitations. First, the flavor of traditional bacon is relatively single, mainly relying on the combination of salt, sugar and spices, which is difficult to meet the market demand for diversified flavors. Secondly, the pickling seasonings and smoking materials used in the traditional bacon production process may contain additives or chemicals that are harmful to human health, such as nitrites, etc., and long-term consumption may pose potential risks to health. In addition, the packaging of traditional bacon mostly uses non-environmentally friendly materials such as plastic, which does not meet the pursuit of environmental protection and sustainable development by modern consumers. In response to the above problems, some tentative improvements have appeared in the prior art, such as increasing the flavor and nutritional value of bacon by adding natural plant extracts, or using more environmentally friendly packaging materials. However, these improvement schemes often have the disadvantages of complex extraction process, high cost or unclear flavor enhancement, and are difficult to be widely used in the market. Summary of the invention

[0003] In view of the above problems, the present invention discloses a paper-wrapped bacon with tea flavor and a processing method thereof. By introducing tea leaves or an extract thereof as a part of the pickling seasoning, the present invention not only gives the bacon a unique tea flavor, but also utilizes the natural antioxidants and nutrients in the tea leaves, thereby improving the health value of the bacon.

[0004] The purpose of the present invention is achieved through the following technical solutions.

[0005] A paper-wrapped bacon with tea flavor, wherein tea leaves or tea extracts are added during the preparation process of the paper-wrapped bacon.

[0006] Furthermore, in the above-mentioned paper-wrapped bacon with tea flavor, the tea extract is prepared by the following steps:

[0007] 1) Cold extraction process

[0008] 11) Tea selection: Choose high-quality, fresh, and impurity-free tea as raw materials;

[0009] 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface;

[0010] 13) Cold extraction: Put the pre-treated tea leaves into cold water and soak them for a long time at low temperature for cold extraction;

[0011] 14) Filtration: After the cold extraction is completed, use a filtering device to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid;

[0012] 2) Freeze-drying process

[0013] 21) Concentration: Concentrate the cold brewed tea to remove some of the water;

[0014] 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer and then quickly freeze it into a solid at a lower temperature;

[0015] 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged;

[0016] 24) Grinding and packaging: After freeze-drying, the tea blocks are crushed and sieved to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

[0017] Furthermore, in the above-mentioned paper-wrapped bacon with tea flavor, the tea extract is prepared by the following steps:

[0018] 1) Cold extraction process

[0019] 11) Tea selection: Choose high-quality, fresh, and impurity-free tea as raw materials;

[0020] 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface;

[0021] 13) Cold extraction: cold extraction is performed by placing the pre-treated tea leaves in excess cold water and soaking them overnight at 4-10°C;

[0022] 14) Filtration: After the cold extraction is completed, use a gauze filter to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid;

[0023] 2) Freeze-drying process

[0024] 21) Concentration: The cold-brewed tea liquid is concentrated to remove some of the water so that the density is 1.05-1.1 g / mL;

[0025] 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer, and then quickly freeze it into a solid at -30℃ to -40℃;

[0026] 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged;

[0027] The freeze-drying parameters are:

[0028] A: -55~-65℃, pressure 550-750Pa, freeze drying 45-75min;

[0029] B: -65~-75℃, pressure 120-220Pa, freeze drying 100-140min;

[0030] C: -75~-85℃, pressure 70-120Pa, freeze drying 10-20min;

[0031] D: Return to normal temperature and pressure, and dry until the moisture content is less than 10%;

[0032] 24) Grinding and packaging: After freeze-drying, the tea blocks are ground and sieved through a 100-200 mesh sieve to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

[0033] Furthermore, in the above-mentioned paper-wrapped bacon with tea flavor, the tea is selected from Longjing, Tieguanyin or Pu'er.

[0034] The present invention also discloses a processing method of the paper-wrapped bacon with tea flavor, comprising the following steps:

[0035] S1 Raw material selection:

[0036] Choose pork belly or hind leg to ensure the meat is tender;

[0037] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0038] S2 pickling process:

[0039] Evenly mix the tea extract and marinating seasoning to make a special marinade;

[0040] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0041] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0042] S3 Smoked and air-dried:

[0043] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0044] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0045] S4 environmentally friendly paper packaging:

[0046] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0047] Furthermore, in the above-mentioned method for processing paper-wrapped bacon with tea flavor, in step S1, the pickling seasoning, calculated by weight, includes the following raw materials:

[0048]

[0049]

[0050] Furthermore, in the above-mentioned method for processing paper-wrapped bacon with tea flavor, in step S2, the mass ratio of tea extract to pickling seasoning is 1:100-200.

[0051] Furthermore, in the above-mentioned method for processing paper-wrapped bacon with tea flavor, in step S2, in addition to the tea extract, probiotic fermentation liquid is also added to the pickling seasoning, and the mass ratio of the probiotic fermentation liquid to the pickling seasoning is 1:10-20;

[0052] The probiotic fermentation liquid is prepared by the following steps:

[0053] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2-4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5-10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0054] b. Enzymatic hydrolysis: add 0.1-0.2 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

[0055] Furthermore, in the above-mentioned method for processing paper-wrapped bacon with tea flavor, the culture solution of Saccharomyces boulardii in the enzymatic hydrolysis step b is prepared by the following steps:

[0056] 1) Saccharomyces boulardii culture medium

[0057] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0058] 2) Seed solution preparation:

[0059] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0060] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0061] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0062] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0063] 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

[0064] Compared with the existing technology, the present invention has the following advantages and beneficial effects:

[0065] The paper-wrapped bacon with tea flavor disclosed by the present invention significantly improves the flavor level and health value of the bacon by introducing tea leaves or their extracts as part of the pickling seasoning. First, the natural aroma components in the tea leaves penetrate into the bacon during the pickling process, giving the bacon a unique tea flavor, making the product flavor more diverse and unique, and satisfying consumers' pursuit of novel food flavors.

[0066] Secondly, antioxidant substances such as tea polyphenols in tea are effectively preserved during the pickling process. These antioxidant substances can slow down the oxidation and deterioration of bacon during storage, extend the shelf life of the product, and improve the nutritional value of the product. In addition, compared with traditional pickling seasonings, the use of tea extracts reduces the use of chemical additives, reduces the health risks of bacon, and is more in line with the concept of modern healthy diet.

[0067] In the preparation of tea extract, the combination of cold extraction and freeze drying ensures the full extraction and retention of the active ingredients in tea, while avoiding the nutritional loss that may be caused by high temperature treatment. The cold extraction process slowly releases the aroma and active ingredients in the tea into water through long-term soaking at low temperature, while the freeze drying process directly sublimates the water in the tea liquid into water vapor through a vacuum and low temperature environment, avoiding the damage of high temperature to the tea ingredients and ensuring the quality of the tea extract.

[0068] Finally, the present invention also adopts environmentally friendly paper packaging technology, reducing the use of non-environmentally friendly materials such as plastics, which meets the pursuit of environmental protection and sustainable development by modern consumers. At the same time, the application of vacuum packaging or inert gas filling packaging technology effectively maintains the freshness and flavor of bacon and extends the shelf life of the product. In summary, the paper-wrapped bacon with tea flavor of the present invention shows significant beneficial effects in terms of flavor, health, environmental protection, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0069] Figure 1 Test Case Sensory Evaluation Test Results: Odor;

[0070] Figure 2 Test case sensory evaluation test results: umami;

[0071] Figure 3 Test Case Sensory Evaluation Test Results: Elasticity;

[0072] Figure 4 Test Case Sensory Evaluation Test Results: Total Score. DETAILED DESCRIPTION

[0073] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below through the accompanying drawings and embodiments. However, it should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the scope of the present invention. In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0074] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below in conjunction with the embodiments.

[0075] Example 1

[0076] A method for processing paper-wrapped bacon with tea flavor comprises the following steps:

[0077] S1 Raw material selection:

[0078] Choose pork belly or hind leg to ensure the meat is tender;

[0079] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0080] S2 pickling process:

[0081] Evenly mix the tea extract and marinating seasoning to make a special marinade;

[0082] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0083] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0084] S3 Smoked and air-dried:

[0085] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0086] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0087] S4 environmentally friendly paper packaging:

[0088] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0089] In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

[0090]

[0091]

[0092] The tea extract is prepared by the following steps:

[0093] 1) Cold extraction process

[0094] 11) Tea selection: Choose high-quality, fresh, impurity-free Longjing tea as raw material;

[0095] 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface;

[0096] 13) Cold extraction: cold extraction is performed by placing the pre-treated tea leaves in excess cold water and soaking them overnight at 4-10°C;

[0097] 14) Filtration: After the cold extraction is completed, use a gauze filter to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid;

[0098] 2) Freeze-drying process

[0099] 21) Concentration: The cold-brewed tea liquid is concentrated to remove some of the water so that the density is 1.05-1.1 g / mL;

[0100] 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer, and then quickly freeze it into a solid at -30℃ to -40℃;

[0101] 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged;

[0102] The freeze-drying parameters are:

[0103] A: -55~-65℃, pressure 550-750Pa, freeze drying 45-75min;

[0104] B: -65~-75℃, pressure 120-220Pa, freeze drying 100-140min;

[0105] C: -75~-85℃, pressure 70-120Pa, freeze drying 10-20min;

[0106] D: Return to normal temperature and pressure, and dry until the moisture content is less than 10%;

[0107] 24) Grinding and packaging: After freeze-drying, the tea blocks are ground and sieved through a 100-200 mesh sieve to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

[0108] In step S2, the mass ratio of the tea extract to the pickling seasoning is 1:100.

[0109] Furthermore, in step S2, in addition to the tea extract, a probiotic fermentation liquid is added to the pickling seasoning, and the mass ratio of the probiotic fermentation liquid to the pickling seasoning is 1:10;

[0110] The probiotic fermentation liquid is prepared by the following steps:

[0111] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0112] b. Enzymatic hydrolysis: Add 0.1 times the volume of Saccharomyces boulardii culture solution to raw material B, and add enzymes so that the enzyme concentrations are as follows: 300 U / mL neutral protease, 400 U / mL amylase and 200 U / mL cellulase, adjust the pH to 7.0, perform enzymatic hydrolysis at 40°C for 6-12 h, then inactivate at 95°C for 5 min, and cool to room temperature to obtain a probiotic metabolite solution.

[0113] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0114] 1) Saccharomyces boulardii culture medium

[0115] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0116] 2) Seed solution preparation:

[0117] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0118] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0119] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0120] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0121] 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

[0122] Example 2

[0123] A method for processing paper-wrapped bacon with tea flavor comprises the following steps:

[0124] S1 Raw material selection:

[0125] Choose pork belly or hind leg to ensure the meat is tender;

[0126] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0127] S2 pickling process:

[0128] Evenly mix the tea extract and marinating seasoning to make a special marinade;

[0129] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0130] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0131] S3 Smoked and air-dried:

[0132] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0133] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0134] S4 environmentally friendly paper packaging:

[0135] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0136] In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

[0137]

[0138] The tea extract is prepared by the following steps:

[0139] 1) Cold extraction process

[0140] 11) Tea selection: Choose high-quality, fresh, impurity-free Longjing tea as raw material;

[0141] 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface;

[0142] 13) Cold extraction: cold extraction is performed by placing the pre-treated tea leaves in excess cold water and soaking them overnight at 4-10°C;

[0143] 14) Filtration: After the cold extraction is completed, use a gauze filter to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid;

[0144] 2) Freeze-drying process

[0145] 21) Concentration: The cold-brewed tea liquid is concentrated to remove some of the water so that the density is 1.05-1.1 g / mL;

[0146] 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer, and then quickly freeze it into a solid at -30℃ to -40℃;

[0147] 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged;

[0148] The freeze-drying parameters are:

[0149] A: -55~-65℃, pressure 550-750Pa, freeze drying 45-75min;

[0150] B: -65~-75℃, pressure 120-220Pa, freeze drying 100-140min;

[0151] C: -75~-85℃, pressure 70-120Pa, freeze drying 10-20min;

[0152] D: Return to normal temperature and pressure, and dry until the moisture content is less than 10%;

[0153] 24) Grinding and packaging: After freeze-drying, the tea blocks are ground and sieved through a 100-200 mesh sieve to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

[0154] In step S2, the mass ratio of the tea extract to the pickling seasoning is 1:150.

[0155] Furthermore, in step S2, in addition to the tea extract, probiotic fermentation liquid is added to the pickling seasoning, and the mass ratio of the probiotic fermentation liquid to the pickling seasoning is 1:15;

[0156] The probiotic fermentation liquid is prepared by the following steps:

[0157] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:3, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:7, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0158] b. Enzymatic hydrolysis: Add 0.15 times the volume of Saccharomyces boulardii culture solution to raw material B, and add enzymes so that the enzyme concentrations are as follows: 300 U / mL neutral protease, 400 U / mL amylase and 200 U / mL cellulase, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12 h, then inactivate at 95°C for 5 min, and cool to room temperature to obtain a probiotic metabolite solution.

[0159] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0160] 1) Saccharomyces boulardii culture medium

[0161] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0162] 2) Seed solution preparation:

[0163] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0164] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0165] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0166] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0167] 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

[0168] Example 3

[0169] A method for processing paper-wrapped bacon with tea flavor comprises the following steps:

[0170] S1 Raw material selection:

[0171] Choose pork belly or hind leg to ensure the meat is tender;

[0172] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0173] S2 pickling process:

[0174] Evenly mix the tea extract and marinating seasoning to make a special marinade;

[0175] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0176] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0177] S3 Smoked and air-dried:

[0178] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0179] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0180] S4 environmentally friendly paper packaging:

[0181] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0182] In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

[0183]

[0184] The tea extract is prepared by the following steps:

[0185] 1) Cold extraction process

[0186] 11) Tea selection: Choose high-quality, fresh, impurity-free Longjing tea as raw material;

[0187] 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface;

[0188] 13) Cold extraction: cold extraction is performed by placing the pre-treated tea leaves in excess cold water and soaking them overnight at 4-10°C;

[0189] 14) Filtration: After the cold extraction is completed, use a gauze filter to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid;

[0190] 2) Freeze-drying process

[0191] 21) Concentration: The cold-brewed tea liquid is concentrated to remove some of the water so that the density is 1.05-1.1 g / mL;

[0192] 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer, and then quickly freeze it into a solid at -30℃ to -40℃;

[0193] 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged;

[0194] The freeze-drying parameters are:

[0195] A: -55~-65℃, pressure 550-750Pa, freeze drying 45-75min;

[0196] B: -65~-75℃, pressure 120-220Pa, freeze drying 100-140min;

[0197] C: -75~-85℃, pressure 70-120Pa, freeze drying 10-20min;

[0198] D: Return to normal temperature and pressure, and dry until the moisture content is less than 10%;

[0199] 24) Grinding and packaging: After freeze-drying, the tea blocks are ground and sieved through a 100-200 mesh sieve to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

[0200] In step S2, the mass ratio of the tea extract to the pickling seasoning is 1:200.

[0201] Furthermore, in step S2, in addition to the tea extract, a probiotic fermentation liquid is added to the pickling seasoning, and the mass ratio of the probiotic fermentation liquid to the pickling seasoning is 1:20;

[0202] The probiotic fermentation liquid is prepared by the following steps:

[0203] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5-10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0204] b. Enzymatic hydrolysis: Add 0.2 times the volume of Saccharomyces boulardii culture solution to raw material B, and add enzymes so that the enzyme concentrations are as follows: 300 U / mL neutral protease, 400 U / mL amylase and 200 U / mL cellulase, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12 h, then inactivate at 95°C for 5 min, and cool to room temperature to obtain a probiotic metabolite solution.

[0205] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0206] 1) Saccharomyces boulardii culture medium

[0207] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0208] 2) Seed solution preparation:

[0209] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0210] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0211] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0212] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0213] 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

[0214] Comparative Example 1

[0215] A method for processing paper-wrapped bacon with tea flavor comprises the following steps:

[0216] S1 Raw material selection:

[0217] Choose pork belly or hind leg to ensure the meat is tender;

[0218] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0219] S2 pickling process:

[0220] Mix the tea powder and marinating seasoning evenly to make a special marinade;

[0221] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0222] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0223] S3 Smoked and air-dried:

[0224] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0225] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0226] S4 environmentally friendly paper packaging:

[0227] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0228] In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

[0229]

[0230] The tea powder is obtained by drying fresh, impurity-free Longjing tea and then crushing it through a 100-mesh sieve:

[0231] In step S2, the mass ratio of tea powder to pickling seasoning is 1:150;

[0232] Furthermore, in step S2, in addition to the tea powder, probiotic fermentation liquid is added to the pickling seasoning, and the mass ratio of the probiotic fermentation liquid to the pickling seasoning is 1:15;

[0233] The probiotic fermentation liquid is prepared by the following steps:

[0234] a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:3, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:7, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B;

[0235] b. Enzymatic hydrolysis: Add 0.15 times the volume of Saccharomyces boulardii culture solution to raw material B, and add enzymes so that the enzyme concentrations are as follows: 300 U / mL neutral protease, 400 U / mL amylase and 200 U / mL cellulase, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12 h, then inactivate at 95°C for 5 min, and cool to room temperature to obtain a probiotic metabolite solution.

[0236] The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps:

[0237] 1) Saccharomyces boulardii culture medium

[0238] Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5;

[0239] 2) Seed solution preparation:

[0240] The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use;

[0241] 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2;

[0242] 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours;

[0243] 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature;

[0244] 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

[0245] In this comparative example, tea powder is used instead of tea extract, and the rest is the same as in Example 2.

[0246] Comparative Example 2

[0247] A method for processing paper-wrapped bacon with tea flavor comprises the following steps:

[0248] S1 Raw material selection:

[0249] Choose pork belly or hind leg to ensure the meat is tender;

[0250] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0251] S2 pickling process:

[0252] Evenly mix the tea extract and marinating seasoning to make a special marinade;

[0253] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0254] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0255] S3 Smoked and air-dried:

[0256] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0257] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0258] S4 environmentally friendly paper packaging:

[0259] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0260] In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

[0261]

[0262] The tea extract is prepared by the following steps:

[0263] 1) Cold extraction process

[0264] 11) Tea selection: Choose high-quality, fresh, impurity-free Longjing tea as raw material;

[0265] 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface;

[0266] 13) Cold extraction: cold extraction is performed by placing the pre-treated tea leaves in excess cold water and soaking them overnight at 4-10°C;

[0267] 14) Filtration: After the cold extraction is completed, use a gauze filter to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid;

[0268] 2) Freeze-drying process

[0269] 21) Concentration: The cold-brewed tea liquid is concentrated to remove some of the water so that the density is 1.05-1.1 g / mL;

[0270] 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer, and then quickly freeze it into a solid at -30℃ to -40℃;

[0271] 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged;

[0272] The freeze-drying parameters are:

[0273] A: -55~-65℃, pressure 550-750Pa, freeze drying 45-75min;

[0274] B: -65~-75℃, pressure 120-220Pa, freeze drying 100-140min;

[0275] C: -75~-85℃, pressure 70-120Pa, freeze drying 10-20min;

[0276] D: Return to normal temperature and pressure, and dry until the moisture content is less than 10%;

[0277] 24) Grinding and packaging: After freeze-drying, the tea blocks are ground and sieved through a 100-200 mesh sieve to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

[0278] In step S2, the mass ratio of the tea extract to the pickling seasoning is 1:150.

[0279] This comparative example does not contain probiotic fermentation liquid, and the rest is the same as Example 2.

[0280] Comparative Example 3

[0281] A method for processing paper-wrapped bacon with tea flavor comprises the following steps:

[0282] S1 Raw material selection:

[0283] Choose pork belly or hind leg to ensure the meat is tender;

[0284] The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder;

[0285] S2 pickling process:

[0286] Mix the tea powder and marinating seasoning evenly to make a special marinade;

[0287] Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor;

[0288] Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days.

[0289] S3 Smoked and air-dried:

[0290] After the marinating is complete, it is smoked for a short time to further enhance the flavor;

[0291] After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm.

[0292] S4 environmentally friendly paper packaging:

[0293] Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

[0294] In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

[0295]

[0296] The tea powder is obtained by drying fresh, impurity-free Longjing tea and then crushing it through a 100-mesh sieve:

[0297] In step S2, the mass ratio of tea powder to pickling seasoning is 1:150.

[0298] This comparative example uses tea powder instead of tea extract and does not contain probiotic fermentation liquid, and the rest is the same as Example 2.

[0299] Test Case

[0300] The paper-wrapped bacon prepared in Examples 1-3 and Comparative Examples 1-3 was subjected to sensory evaluation:

[0301] Sensory evaluation test: A panel of 50 volunteers will conduct sensory evaluation on each group of bacon and average the results (rounded to one decimal place). For specific scoring criteria, refer to:

[0302] Color: Golden and shiny 16-20 points, dark 11-15 points, dull ≤ 10 points;

[0303] Smell: Appropriate wax aroma with strong tea aroma 26-30 points, slightly lighter wax aroma and tea aroma 16-25 points, no obvious wax aroma and tea aroma ≤ 15 points;

[0304] Umami: moderate umami, suitable taste 16-20 points, salty or bland 11-15 points, too salty and accompanied by bitterness ≤ 10 points;

[0305] Elasticity: Firm and elastic meat scores 26-30 points, hard and elastic meat scores 16-25 points, hard meat scores ≤ 15 points.

[0306] The results of each group are shown in Table 1 and Figure 1-4 As shown in the figure, by comparing the test results of each group, P < 0.05 was obtained through statistical analysis, indicating that the difference in sample means was statistically significant.

[0307] Table 1: Sensory evaluation test results

[0308] Color odor Umami elasticity Total score Example 1 16.3 28.9 17.3 28.1 90.6 Example 2 17.2 27.1 16.5 28.3 89.1 Example 3 15.4 26.1 17.2 27.4 86.1 Comparative Example 1 15.2 19.2 15.8 26.3 76.5 Comparative Example 2 14.8 22.4 13.2 18.5 68.9 Comparative Example 3 14.1 16.6 12.7 17.4 60.8

[0309] Summarize:

[0310] From the data analysis, the sensory evaluation performance of Examples 1-3 is generally better than that of Comparative Examples 1-3. After using tea extract instead of tea powder, the smell score increased significantly. At the same time, we found that after adding probiotic fermentation liquid, the umami taste and elasticity were greatly improved, which we did not expect before. Therefore, the optimal processing method we obtained is the solution of adding tea extract and probiotic fermentation liquid at the same time.

[0311] In summary, the present invention discloses a paper-wrapped bacon with tea flavor and a processing method thereof. By introducing tea leaves or an extract thereof as part of the pickling seasoning, the present invention not only imparts a unique tea flavor to the bacon, but also utilizes the natural antioxidants and nutrients in the tea leaves, thereby improving the health value of the bacon.

[0312] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. Therefore, based on the innovative concept of the present invention, changes and modifications to the embodiments described herein, or equivalent structural or equivalent process transformations made using the contents of the specification and drawings of the present invention, directly or indirectly applying the above technical solutions to other related technical fields are all included in the protection scope of the patent of the present invention.

Claims

1. A paper-wrapped bacon with tea flavor, characterized in that: Tea leaves or tea leaf extract are added during the preparation of the paper-wrapped bacon.

2. The paper-wrapped bacon with tea flavor according to claim 1, characterized in that: The tea extract is prepared by the following steps: 1) Cold extraction process 11) Tea selection: Choose high-quality, fresh, and impurity-free tea as raw materials; 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface; 13) Cold extraction: Put the pre-treated tea leaves into cold water and soak them for a long time at low temperature for cold extraction; 14) Filtration: After the cold extraction is completed, use a filtering device to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid; 2) Freeze-drying process 21) Concentration: Concentrate the cold brewed tea to remove some of the water; 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer and then quickly freeze it into a solid at a lower temperature; 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged; 24) Grinding and packaging: After freeze-drying, the tea blocks are crushed and sieved to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

3. The paper-wrapped bacon with tea flavor according to claim 2, characterized in that: The tea extract is prepared by the following steps: 1) Cold extraction process 11) Tea selection: Choose high-quality, fresh, and impurity-free tea as raw materials; 12) Pretreatment: Clean the tea leaves to remove dust and impurities on the surface; 13) Cold extraction: cold extraction is performed by placing the pre-treated tea leaves in excess cold water and soaking them overnight at 4-10°C; 14) Filtration: After the cold extraction is completed, use a gauze filter to separate the tea liquid from the tea leaves to obtain clear cold extracted tea liquid; 2) Freeze-drying process 21) Concentration: The cold-brewed tea liquid is concentrated to remove some of the water so that its density is 1.05-1.1 g / mL; 22) Plate loading and pre-freezing: Pour the concentrated cold-brewed tea into the tray of the freeze dryer, and then quickly freeze it into a solid at -30℃ to -40℃; 23) Vacuum freeze drying: Put the solid tea liquid into a vacuum freeze dryer, and through vacuum and cycle temperature control, the water in the solid tea liquid is directly sublimated into water vapor and discharged; The freeze-drying parameters are: A: -55~-65℃, pressure 550-750Pa, freeze drying 45-75min; B: -65~-75℃, pressure 120-220Pa, freeze drying 100-140min; C: -75~-85℃, pressure 70-120Pa, freeze drying 10-20min; D: Return to normal temperature and pressure, and dry until the moisture content is less than 10%; 24) Grinding and packaging: After freeze-drying, the tea blocks are ground and sieved through a 100-200 mesh sieve to obtain uniform and fine tea powder, which is then packed into suitable packaging bags and sealed for storage.

4. The paper-wrapped bacon with tea flavor according to claim 1, characterized in that: The tea leaves are selected from Longjing, Tieguanyin or Pu'er.

5. The method for processing paper-wrapped bacon with tea flavor according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1 Raw material selection: Choose pork belly or hind leg to ensure the meat is tender; The marinating seasoning is composed of salt, sugar, rice wine, light soy sauce, dark soy sauce, five-spice powder, and pepper powder; S2 pickling process: Evenly mix the tea extract and marinating seasoning to make a special marinade; Wash the pork, dry it, and evenly apply the special marinade to ensure that each piece of meat can fully absorb the tea aroma and seasoning flavor; Put the marinated pork into a sealed container and place it in a cool and ventilated place for marinating. The marinating time should be adjusted according to the season and temperature, but should not be less than 7 days. S3 Smoked and air-dried: After the marinating is complete, it is smoked for a short time to further enhance the flavor; After smoking, hang the bacon in a ventilated and dry place to dry naturally until a uniform oil film forms on the surface and the meat is firm. S4 environmentally friendly paper packaging: Use biodegradable or recyclable environmentally friendly paper, cut the air-dried bacon into certain specifications, and vacuum pack it or use inert gas filling packaging technology to maintain the freshness and flavor of the product.

6. The method for processing paper-wrapped bacon with tea flavor according to claim 5, characterized in that: In step S1, the pickling seasoning is calculated by weight and includes the following raw materials:

7. The method for processing paper-wrapped bacon with tea flavor according to claim 5, characterized in that: In step S2, the mass ratio of the tea extract to the pickling seasoning is 1:100-200.

8. The method for processing paper-wrapped bacon with tea flavor according to claim 5, characterized in that: In the step S2, in addition to the tea extract, a probiotic fermentation liquid is added to the pickling seasoning, and the mass ratio of the probiotic fermentation liquid to the pickling seasoning is 1:10-20; The probiotic fermentation liquid is prepared by the following steps: a Pretreatment: Mix fresh Potentilla fruticosa leaves and Momordica grosvenori in a mass ratio of 1:2-4, crush and pass through a 50-mesh sieve to obtain raw material A; mix raw material A with purified water in a mass ratio of 1:5-10, stir evenly, and then steam under high pressure at a temperature above 121°C for more than 30 minutes, and cool to room temperature to obtain raw material B; b. Enzymatic hydrolysis: add 0.1-0.2 times volume of Saccharomyces boulardii culture solution, neutral protease, amylase and cellulase to raw material B, adjust the pH to 7.0, perform enzymatic hydrolysis at 40-50°C for 6-12h, then inactivate at 95°C for 5min, and cool to room temperature to obtain a probiotic metabolite solution.

9. The paper-wrapped bacon pickling ingredient according to claim 8, characterized in that: The Saccharomyces boulardii culture solution in the enzymatic hydrolysis step (b) is prepared by the following steps: 1) Saccharomyces boulardii culture medium Yeast extract 5g, peptone 5g, glucose 5g, add distilled water to 1000mL, adjust pH to 5; 2) Seed solution preparation: The sterilized culture medium was inoculated with Saccharomyces boulardii at a 2% w / w inoculum, and cultured in a shaking flask at 30° C. for 24 h to obtain a Saccharomyces boulardii culture solution for use; 3) Aeration fermentation: aerobic fermentation for 4-10 hours at a temperature of 25-35°C, stirring at 150-200 rpm, and aeration ratio of 1:2; 4) Anaerobic fermentation: After the aeration fermentation is completed, add 1-2% v / v of sterilized brown sugar water to the fermentation liquid, stir at 30-40 rpm at a temperature of 25-35°C, and ferment in a sealed tank for 5-10 hours; 5) Inactivation: After the fermentation is completed, quickly raise the temperature to 90-100°C, maintain for 3-6 minutes, and then quickly cool down to room temperature; 6) Filtration and evaporation: After filtering the fermentation liquid through gauze, the fermentation liquid is evaporated to a density of 1.03-1.05 g / mL to obtain the Saccharomyces boulardii culture liquid.

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