Process for preparing preserved meat by using marinade and cooking wine based on combination of traditional Chinese medicine spices

Abstract

The invention relates to the technical field of food processing, and discloses a technology for making preserved meat based on a traditional Chinese medicine spice combination marinade and cooking wine, the marinade is composed of the following traditional Chinese medicine spices in percentage by weight: 2-5% of amomum cardamomum, 3-7% of star anise, 1-3% of clove, 3-6% of cinnamon, 2-4% of myrcia, 1-3% of fennel, 0.5-2% of Chinese prickly ash, and the balance of water. The traditional Chinese medicine cooking wine takes white spirit as a base, and the following traditional Chinese medicine components in percentage by weight are added: 0.3-0.7% of astragalus membranaceus, 0.8-2% of medlar and 0.1-0.3% of ginseng. The marinade combined with traditional Chinese medicine spices is combined with traditional Chinese medicine cooking wine, so that the multi-layer composite effect of the flavor of the preserved meat is realized, and components such as amomum cardamomum, anise and clove in the traditional Chinese medicine spices enhance the aromatic level of the preserved meat.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a process for making bacon based on a marinade composed of traditional Chinese medicine spices and cooking wine. Background Art

[0002] As a traditional meat processed food, bacon is widely loved for its unique flavor and good storage performance. However, the production process of traditional bacon mainly relies on steps such as pickling, fermentation, and smoking. Common spices and simple salt are usually used for pickling in these steps. There is also a lack of strict temperature and humidity control during the fermentation process, resulting in a single product flavor and poor stability. At the same time, traditional processes have relatively backward food safety protection measures and are prone to harmful bacteria. Especially under poor storage conditions, bacon has a short shelf life and is prone to corruption and deterioration. These shortcomings make it difficult for traditional bacon to fully meet the requirements of modern consumers for high quality, complex flavor and food safety.

[0003] In the prior art, although some improved processes have emerged, such as improving the flavor of bacon by adjusting the marinade formula, adding fermentation steps, etc., most processes still lack a multi-level taste evolution effect during the fermentation process, and it is difficult to maintain the complexity of the bacon flavor. In addition, in terms of food safety, many processes have failed to introduce more advanced sterilization technology, resulting in the product being easily contaminated by microorganisms during storage and transportation. In addition, since the prior art mostly relies on traditional process steps, there is a lack of precise control of temperature and humidity in industrial production, and the standardization of the pickling and fermentation processes is low, making it difficult to maintain the consistency and stability of the product.

[0004] The invention proposes a process for preparing bacon based on a marinade composed of traditional Chinese medicine spices and cooking wine, aiming to overcome many deficiencies in the prior art. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a process for making bacon based on a marinade and cooking wine with a combination of Chinese medicinal spices, which solves the problem that the traditional process has relatively backward food safety measures and is prone to the generation of harmful bacteria. Especially under poor storage conditions, the shelf life of bacon is short and it is prone to corruption and deterioration.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a marinade based on a combination of Chinese medicinal spices, wherein the marinade is composed of the following Chinese medicinal spices in the following weight percentages:

[0007] White cardamom 2%-5%,

[0008] Star anise 3% - 7%,

[0009] Cloves 1% - 3%,

[0010] Cinnamon 3% - 6%,

[0011] Bay leaves 2% - 4%,

[0012] Fennel 1% - 3%,

[0013] Pepper 0.5% - 2%

[0014] Chinese medicinal cooking wine 5% to 20%.

[0015] Further, the formula mainly consists of white cardamom, star anise, cloves, cinnamon, bay leaves, fennel and pepper. The specific weight percentage range of each component is as follows:

[0016] White cardamom 2%-5%: has a fresh aroma, can remove the fishy smell in bacon, add fragrance and has antibacterial effects.

[0017] Star anise 3%-7%: adds sweet and fragrant flavor to bacon, and also has antiseptic and antibacterial effects.

[0018] Clove 1%-3%: has antioxidant and preservative properties, extending the shelf life of bacon.

[0019] Cinnamon 3%-6%: It has a strong aroma, can add layers of flavor to the bacon, and has antioxidant properties.

[0020] Bay leaves 2% - 4%: mainly used to increase the flavor level, with antiseptic and antibacterial effects.

[0021] Fennel 1%-3%: adds a unique flavor to the bacon and can promote the formation of flavor substances during the fermentation process of the bacon.

[0022] 0.5% - 2% Sichuan peppercorns: provide spicy and fragrant taste to bacon and have antibacterial effect.

[0023] Chinese herbal cooking wine 5% - 20%: Chinese herbal cooking wine not only adds flavor to bacon, but also has the function of sterilization and deodorization, providing auxiliary effect during pickling.

[0024] Preferably, the Chinese medicinal cooking wine is based on white wine and is added with the following Chinese medicinal ingredients in percentage by weight:

[0025] Astragalus 0.3% - 0.7%,

[0026] Wolfberry 0.8% - 2%,

[0027] Ginseng 0.1%-0.3%.

[0028] Furthermore, the Chinese medicinal cooking wine uses 50% of white wine as a base, and is added with Chinese medicinal ingredients astragalus, wolfberry and ginseng to enhance the nutritional value and flavor stability of the bacon.

[0029] Astragalus 0.3% - 0.7%: It has the function of enhancing immune function, has significant antioxidant effect, and can extend the shelf life of bacon.

[0030] Wolfberry 0.8% - 2%: Rich in vitamins and antioxidants, it adds a slightly sweet flavor to the bacon while improving its nutritional value.

[0031] Ginseng 0.1% - 0.3%: Improves the health function of bacon and adds a unique nourishing flavor to the bacon.

[0032] Preferably, the marinade of the Chinese medicine and spices combination is evenly applied to the surface of the bacon, and the marinating time is 24 to 72 hours;

[0033] After marinating, use Chinese medicinal cooking wine to spray 0.5 to 2 liters of cooking wine for every 10 kilograms of bacon, and let it stand for 4 to 8 hours.

[0034] Further, marinade coating:

[0035] The marinade of the Chinese medicine and spice combination according to claim 1 is evenly spread on the surface of the bacon in proportion, and 3 to 5 kilograms of the marinade is added for every 100 kilograms of bacon.

[0036] The pickling time is controlled between 24 and 72 hours, and the pickling temperature is controlled between 5°C and 15°C to ensure that the spice ingredients in the marinade can fully penetrate into the bacon.

[0037] Cooking wine spray:

[0038] After marinating, spray 0.5 to 2 liters of Chinese medicinal cooking wine for every 10 kilograms of bacon, ensuring that the cooking wine evenly covers the surface of the bacon.

[0039] After spraying, let it stand for 4 to 8 hours to ensure that the bacon fully absorbs the effective ingredients in the Chinese medicinal cooking wine to further enhance the flavor and antibacterial effect of the bacon.

[0040] A process for making bacon with cooking wine comprises the following steps:

[0041] (1) preparing the Chinese medicinal spice marinade and Chinese medicinal cooking wine according to claim 1 and claim 2;

[0042] (2) applying the marinade evenly on the bacon and marinating for 48 hours at a temperature between 5° C. and 15° C.;

[0043] (3) Spray Chinese medicinal cooking wine and let it stand for 4 to 6 hours to allow the bacon to fully absorb the cooking wine ingredients;

[0044] (4) After pickling, the pickled meat is subjected to a three-stage fermentation, including primary fermentation, cooking wine fermentation, and low-temperature fermentation;

[0045] (5) after fermentation, wood smoking is performed at a temperature of 60° C. to 70° C. for 48 hours;

[0046] (6) After fumigation, sterilization and vacuum packaging are carried out.

[0047] Preferably, the three-stage fermentation step comprises:

[0048] The first stage of fermentation: the ambient temperature is 20℃ to 25℃, the humidity is 65% to 75%, and the fermentation time is 72 hours;

[0049] The second stage of fermentation: the ambient temperature is 15℃ to 18℃, the humidity is 60% to 65%, the fermentation time is 48 hours, and Chinese medicinal cooking wine is sprayed during the fermentation process;

[0050] The third stage of fermentation: low-temperature fermentation, the temperature is controlled at 12℃ to 15℃, the humidity is 70% to 75%, and the fermentation time is 30 days.

[0051] Further, the first stage of fermentation (primary fermentation, 72 hours):

[0052] The ambient temperature is controlled at 20℃ to 25℃ and the humidity is maintained at 65% to 75%.

[0053] The fermentation time is 72 hours. During this stage, the spice components in the bacon are fully combined with the meat. At the same time, the fermentation of probiotics helps to enhance the taste of the bacon.

[0054] Second stage fermentation (cooking wine fermentation, 48 hours):

[0055] The ambient temperature is controlled at 15℃ to 18℃ and the humidity is maintained at 60% to 65%.

[0056] The fermentation time is 48 hours, and Chinese medicinal cooking wine is sprayed again during the fermentation process to allow it to further penetrate the meat during the fermentation process and enhance the flavor stability of the bacon.

[0057] The third stage of fermentation (low temperature fermentation, 30 days):

[0058] The bacon is placed in a fermentation cellar for low-temperature, long-term fermentation. The ambient temperature is controlled at 12°C to 15°C and the humidity is maintained at 70% to 75%.

[0059] The fermentation time is 30 days. Under a low temperature environment, the flavor substances in the bacon are gradually released and form a stable flavor structure, ensuring that the bacon has a longer shelf life.

[0060] Preferably, during the pickling process, 3 to 5 kg of Chinese medicinal spice pickle is added to every 100 kg of bacon.

[0061] Preferably, the wood smoking step includes using treated oak and apple wood for smoking, and the wood is treated at low temperature to reduce the generation of harmful substances.

[0062] Furthermore, smoking is an important step in the production process of bacon to give it a unique flavor. In the present invention, treated environmentally friendly fuel wood such as oak and apple wood is used for smoking, and the smoking process is divided into two stages:

[0063] Stage 1 (high temperature smoking, 24 hours):

[0064] The smoking temperature is controlled at 60℃ to 70℃, and the fuel wood is treated at low temperature to reduce the production of harmful substances.

[0065] In the first stage, a smoked layer quickly forms on the surface of the bacon, locking in the internal moisture and ensuring that the bacon is neither dry nor hard.

[0066] Second stage (low temperature smoking, 24 hours):

[0067] The smoking temperature is controlled at 60℃, and low-temperature smoking is carried out for 24 hours, so that the smoked flavor gradually penetrates into the bacon, forming a rich smoked flavor.

[0068] Preferably, the sterilization treatment uses ozone sterilization and ultraviolet sterilization to ensure that there are no harmful bacteria on the surface of the bacon.

[0069] Furthermore, in order to ensure the food safety of the bacon during storage, the present invention uses ozone sterilization or ultraviolet sterilization technology to sterilize the bacon after smoking:

[0070] Ozone sterilization or UV sterilization:

[0071] The surface of the smoked bacon is sterilized by ozone or ultraviolet ray irradiation to ensure that there are no harmful bacteria on the surface of the bacon and extend the shelf life of the bacon.

[0072] Vacuum Packaging:

[0073] After sterilization, the bacon is vacuum-packed using a multi-layer composite high-barrier material to prevent oxygen in the air from entering the packaging bag, thereby preventing the bacon from oxidation and deterioration.

[0074] After packaging, store the bacon in a low temperature environment of 0℃ to 4℃ to ensure the preservation of the bacon and extend its shelf life.

[0075] Preferably, the vacuum packaging uses a multi-layer composite high barrier material to package the bacon, and after packaging, it is stored in an environment of 0°C to 4°C.

[0076] Preferably, during the pickling and fermentation process of the bacon, an intelligent temperature and humidity control system is used, and the temperature and humidity are monitored in real time by sensors to ensure that the environmental conditions of the fermentation and pickling process are stable.

[0077] Furthermore, during the pickling and fermentation process, in order to ensure that the bacon is always in the most suitable temperature and humidity environment, the present invention adopts an intelligent temperature and humidity control system:

[0078] Intelligent control system:

[0079] The system uses sensors to monitor the temperature and humidity in the fermentation room in real time, and adjusts the fermentation environment through automatic control devices to ensure the stability of fermentation conditions at each stage.

[0080] Temperature and humidity control:

[0081] The temperature and humidity parameters in each fermentation stage can be pre-set and automatically controlled by the system to avoid errors caused by manual operation and ensure the consistency of bacon quality during batch production.

[0082] The present invention provides a process for making bacon based on a marinade and cooking wine of a combination of Chinese medicinal spices. It has the following beneficial effects:

[0083] 1. The present invention achieves a multi-level composite effect of bacon flavor by combining a marinade composed of a combination of Chinese medicinal spices with Chinese medicinal cooking wine. The ingredients such as white cardamom, star anise, and cloves in the Chinese medicinal spices not only enhance the aromatic level of the bacon, but also, through their antibacterial and antioxidant functions, enable the bacon to have a more lasting and stable flavor during the pickling and fermentation processes. The flavor evolution of the bacon during the fermentation process is further enhanced through three-stage fermentation. The initial fermentation of probiotics in the first stage and the penetration of Chinese medicinal cooking wine in the second stage are combined, so that the bacon has a unique sweet, spicy and slightly sweet flavor.

[0084] 2. The present invention inhibits the growth of harmful bacteria during the pickling and fermentation process through the synergistic effect of Chinese medicinal spices and cooking wine, thereby effectively extending the shelf life of bacon. Chinese medicinal spices such as bay leaves, cinnamon, and prickly ash have natural antibacterial and antioxidant functions, which can inhibit the reproduction of microorganisms during the production process and reduce the quality degradation caused by oxidation. After wood smoking, the bacon is further treated with ozone or ultraviolet sterilization technology to ensure that there are no harmful bacteria on the surface of the bacon. This multi-step food safety guarantee measure not only improves the overall food safety of bacon, but also ensures that the bacon can maintain its flavor during long-term storage and transportation, and effectively prevents corruption and deterioration.

[0085] 3. The present invention realizes standardized management of the pickling and fermentation processes through an intelligent temperature and humidity control system, ensuring quality consistency in large-scale industrial production. The intelligent system monitors the temperature and humidity parameters in the fermentation room in real time and automatically adjusts the environment according to the pre-set optimal fermentation conditions, avoiding fluctuations and instability caused by human factors in traditional processes. BRIEF DESCRIPTION OF THE DRAWINGS

[0086] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0087] 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.

[0088] Please see attached Figure 1 :

[0089] Example 1: Bacon production process based on traditional flavor enhancement

[0090] Implementation steps:

[0091] Preparation of Chinese herbal spice marinade:

[0092] Prepare the Chinese medicinal spice marinade according to the following weight percentages:

[0093] White cardamom: 4%

[0094] Star anise: 6%

[0095] Clove: 2%

[0096] Cinnamon: 5%

[0097] Bay leaf: 3%

[0098] Cumin: 2%

[0099] Sichuan pepper: 1%

[0100] Grind the Chinese medicinal spices into powder, mix well and set aside.

[0101] Preparation of Chinese medicinal wine:

[0102] Take 50% liquor as the base and add the following Chinese medicinal ingredients:

[0103] Astragalus: 0.5%

[0104] Goji berry: 1.5%

[0105] Ginseng: 0.2%

[0106] Soak the Chinese herbs in liquor for 24 hours to prepare cooking wine.

[0107] Marinating steps:

[0108] Spread the marinade evenly on the surface of the bacon, adding 4 kg of marinade for every 100 kg of bacon.

[0109] The pickling temperature is controlled at 10℃ and pickled for 48 hours.

[0110] Cooking wine spray:

[0111] After the pickling is completed, spray 1 liter of Chinese medicinal cooking wine for every 10 kg of bacon, spray evenly and let it stand for 6 hours.

[0112] Three-stage fermentation:

[0113] The first stage of fermentation: ambient temperature 20°C, humidity 70%, fermentation for 72 hours.

[0114] The second stage of fermentation: temperature 17°C, humidity 65%, fermentation for 48 hours, spraying cooking wine at the same time.

[0115] The third stage of fermentation: temperature 13°C, humidity 72%, low temperature fermentation for 30 days.

[0116] Smoked treatment:

[0117] Oak is used for smoking, the temperature is controlled at 65℃, the smoking time is 48 hours, divided into two stages, each stage is 24 hours.

[0118] Sterilization and packaging:

[0119] Use ultraviolet light for sterilization.

[0120] After completion, vacuum packing is carried out using high barrier materials.

[0121] Summary of Example 1:

[0122] This embodiment uses a strong-flavor Chinese medicinal fragrance formula combined with three-stage fermentation to give the bacon a strong traditional flavor, smoked to further enhance the aroma, and ultraviolet sterilization to extend the shelf life of the bacon.

[0123] Example 2: Process for making bacon based on antibacterial and antiseptic enhancement

[0124] Implementation steps:

[0125] Preparation of Chinese herbal spice marinade:

[0126] Prepare the Chinese herbal spice marinade in the following proportions:

[0127] White cardamom: 3%

[0128] Star anise: 4%

[0129] Clove: 1.5%

[0130] Cinnamon: 4%

[0131] Bay leaf: 3.5%

[0132] Cumin: 2.5%

[0133] Sichuan pepper: 2%

[0134] The Chinese medicinal spices are mixed evenly and ground into powder.

[0135] Preparation of Chinese medicinal wine:

[0136] With 40% liquor as the base, add the following Chinese herbal ingredients:

[0137] Astragalus: 0.6%

[0138] Goji berry: 1.8%

[0139] Ginseng: 0.2%

[0140] After the Chinese medicine is soaked in white wine for 24 hours, it is filtered and prepared into cooking wine.

[0141] Marinating steps:

[0142] Apply the marinade evenly on the surface of the bacon, using 5 kg of marinade for every 100 kg of bacon.

[0143] The pickling temperature is maintained at 8°C and the pickling time is 72 hours.

[0144] Cooking wine spray:

[0145] Spray 2 liters of Chinese medicinal cooking wine for every 10 kilograms of bacon, and let it stand for 4 hours after spraying.

[0146] Three-stage fermentation:

[0147] The first stage of fermentation: ambient temperature 22°C, humidity 70%, fermentation time is 72 hours.

[0148] The second stage of fermentation: temperature 16°C, humidity 60%, fermentation time 48 hours.

[0149] The third stage of fermentation: temperature 12°C, humidity 70%, low temperature fermentation for 30 days.

[0150] Smoked treatment:

[0151] Apple wood is used for smoking, the temperature is controlled at 60℃ and the smoking time is 48 hours.

[0152] Sterilization and packaging:

[0153] Use ozone to sterilize bacon.

[0154] After completion, it is vacuum packed using high barrier materials and stored in a low temperature environment.

[0155] Example 2 Summary:

[0156] This embodiment focuses on improving the antibacterial and antiseptic functions, combines relatively high concentrations of spices such as pepper and cloves, and cooperates with the antiseptic properties of Chinese medicinal cooking wine, and further extends the shelf life of bacon through ozone sterilization and low-temperature storage.

[0157] Example 3: Process for making bacon based on enhanced health care function

[0158] Implementation steps:

[0159] Preparation of Chinese herbal spice marinade:

[0160] Prepare the marinade in the following weight percentages:

[0161] White cardamom: 2%

[0162] Star anise: 5%

[0163] Clove: 1%

[0164] Cinnamon: 6%

[0165] Bay leaf: 3%

[0166] Cumin: 2%

[0167] Sichuan pepper: 0.5%

[0168] Mix the Chinese medicinal herbs and spices evenly and set aside.

[0169] Preparation of Chinese medicinal wine:

[0170] Take 50% liquor as the base and add the following Chinese medicinal ingredients:

[0171] Astragalus: 0.3%

[0172] Goji berry: 0.8%

[0173] Ginseng: 0.1%

[0174] Soak the Chinese medicinal materials in liquor for 48 hours to prepare cooking wine.

[0175] Marinating steps:

[0176] Apply the marinade evenly on the surface of the bacon, adding 3 kg of marinade for every 100 kg of bacon. Keep the marinating temperature at 7°C for 24 hours.

[0177] Cooking wine spray:

[0178] Spray 0.5 liters of Chinese medicinal cooking wine on every 10 kilograms of bacon and let it stand for 8 hours after spraying.

[0179] Three-stage fermentation:

[0180] The first stage of fermentation: ambient temperature 24°C, humidity 75%, fermentation for 72 hours.

[0181] The second stage of fermentation: temperature 18°C, humidity 65%, fermentation time 48 hours.

[0182] The third stage of fermentation: temperature 13°C, humidity 72%, low-temperature fermentation for 30 days.

[0183] Smoked treatment:

[0184] Oak is used for low-temperature smoking, the temperature is controlled at 60°C and the smoking time is 48 hours.

[0185] Sterilization and packaging:

[0186] Use ultraviolet light to sterilize bacon.

[0187] After completion, it is vacuum packed using multiple layers of high barrier materials.

[0188] Example 3 Summary:

[0189] This embodiment highlights the health function of bacon by adding healthy Chinese medicinal ingredients, such as astragalus, wolfberry and ginseng, ensuring that the bacon has rich nutritional value, and uses low-temperature fermentation and ultraviolet sterilization technology to ensure the health and safety of the bacon.

[0190] Summary of the embodiments:

[0191] The present invention demonstrates the wide application of Chinese medicinal spices marinade and Chinese medicinal cooking wine in the production of bacon through different embodiments. Each embodiment focuses on different characteristics - some focus on traditional flavors, while others emphasize antibacterial and antiseptic or health functions. Through the reasonable combination of Chinese medicinal spices and cooking wine, each embodiment can significantly improve the flavor, shelf life and food safety of bacon. At the same time, the intelligent temperature and humidity control system and the automated production process further ensure the standardization and efficiency of production, which is suitable for industrial promotion. Each embodiment fully demonstrates the flexibility and innovation of the process of the present invention.

[0192] Comparative experiment 1: Flavor level comparison experiment

[0193] Purpose:

[0194] By comparing the traditional spices used in the prior art with the marinade and cooking wine of the combination of Chinese medicinal spices of the present invention, the layering, persistence and overall sensory quality of the flavor of the bacon during the fermentation process were evaluated.

[0195] Existing technical solutions:

[0196] In the prior art, common spices such as salt, pepper, ginger powder, garlic, etc. are usually used for pickling, and the pickling time is usually 48 hours, and the pickling temperature is about 10°C. The fermentation process has only a single stage of fermentation, the fermentation temperature is 15°C, and the fermentation time is 7 days. No Chinese medicinal cooking wine is added during the fermentation process, and the fermentation environment control is not precise, mainly relying on the natural environment.

[0197] Technical solution of the present invention:

[0198] The marinade uses a combination of Chinese medicinal spices such as white cardamom, star anise, cloves, cinnamon, bay leaves, cumin, and peppercorns. The marinating time is 48 hours, and the marinating temperature is controlled at 10°C. The fermentation process adopts three stages: the initial fermentation temperature is 20°C, the humidity is 70%, and the time is 72 hours; the cooking wine fermentation temperature is 17°C, the humidity is 65%, and the time is 48 hours; the low-temperature fermentation temperature is 13°C, the humidity is 70%, and the time is 30 days. The Chinese medicinal cooking wine is used to penetrate during the fermentation process to ensure that the flavor is uniform and layered.

[0199] Experimental process:

[0200] Two groups of bacon samples were prepared and pickled and fermented using the prior art and the solution of the present invention, respectively.

[0201] Sensory evaluation is carried out at each fermentation stage, including aroma concentration, taste level and aftertaste persistence.

[0202] After fermentation is completed, the flavor persistence test is carried out and the overall flavor is scored using a professional sensory evaluation system.

[0203] Experimental data table:

[0204]

[0205] Experimental summary:

[0206] The experimental results show that the bacon samples of the present invention are significantly superior to the prior art in terms of aroma concentration, taste level and aftertaste persistence. In particular, with the assistance of the three-stage fermentation process, the flavor of the bacon is richer and more persistent, and the score is much higher than the prior art.

[0207] Comparative experiment 2: Antibacterial and antiseptic effect comparison experiment

[0208] Purpose:

[0209] The antibacterial and antiseptic effects of the combination of Chinese medicinal spices and Chinese medicinal cooking wine of the present invention were evaluated compared with the prior art in the process of pickling and fermentation, especially the ability to inhibit harmful bacteria such as Escherichia coli and Staphylococcus aureus.

[0210] Existing technical solutions:

[0211] In the prior art, only salt and pepper are used for pickling, and the pickling time is 48 hours, without the addition of specific antibacterial ingredients. The fermentation environment is not strictly controlled, and the fermentation time is 7 days. The environmental humidity during the fermentation period is high, and the risk of bacterial growth increases.

[0212] Technical solution of the present invention:

[0213] A combination of Chinese herbal spices containing natural antibacterial ingredients (bay leaves, cinnamon, peppercorns, etc.) is used. The pickling temperature is controlled at 5°C to 15°C. A three-stage fermentation is used during the fermentation process, and Chinese herbal cooking wine is added during the second stage of fermentation. The growth of bacteria can be effectively inhibited during the pickling and fermentation process.

[0214] Experimental process:

[0215] Two groups of bacon samples were prepared and pickled and fermented using the prior art and the solution of the present invention, respectively.

[0216] Samples were taken every 24 hours during the pickling, fermentation and smoking stages to test the number of Escherichia coli and Staphylococcus aureus in the samples.

[0217] After fermentation was completed, the total bacterial count during the storage period was tested to analyze the antibacterial performance of the two groups of samples.

[0218] Experimental data table:

[0219]

[0220]

[0221] Experimental summary:

[0222] Experimental data show that the reproduction rate of Escherichia coli and Staphylococcus aureus is greatly reduced during the pickling and fermentation process of the present invention, and the final total bacterial count is much lower than that of the prior art, proving that the antibacterial and preservative effects of the Chinese herbal spice combination and Chinese herbal cooking wine are significantly better than those of the prior art.

[0223] Comparative experiment 3: Shelf life comparison experiment

[0224] Purpose:

[0225] Through long-term storage, it is evaluated whether the process of the present invention can effectively prolong the shelf life of bacon, especially its performance in inhibiting bacterial growth and preventing oxidation.

[0226] Existing technical solutions:

[0227] The bacon products in the prior art are vacuum packed without strict sterilization and stored at room temperature, and usually have a shelf life of 2 to 3 months. Oxidation and bacterial growth may occur during storage, leading to product corruption.

[0228] Technical solution of the present invention:

[0229] The use of Chinese medicinal spices and cooking wine combined with a three-stage fermentation process ensures that the bacon is antibacterial during the fermentation process. After fermentation, it is sterilized with ozone or ultraviolet light, then vacuum-packed and stored in a refrigerated environment at 0°C to 4°C to extend its shelf life.

[0230] Experimental process:

[0231] The bacon samples of the prior art solution and the present invention were selected, vacuum-packed respectively, and stored in a refrigerated environment (0° C. to 4° C.).

[0232] Samples were subjected to sensory evaluation, total bacterial count and oxidation value testing every 30 days.

[0233] After 6 months of storage, endpoint testing was performed to evaluate various indicators.

[0234] plan Storage time (days) Total bacterial count (CFU / g) Oxidation value (POV, meq / kg) Prior art 30 800 5.1 Prior art 60 1500 10.5 Prior art 90 3000 15.3 Prior art 120 8000 25.7 The present invention 30 300 4.5 The present invention 60 500 6.8 The present invention 90 800 8.2 The present invention 120 1500 12.1

[0235] Experimental summary:

[0236] The results showed that the bacon samples of the prior art showed a significant increase in bacteria and oxidation value after 90 days, and the sensory score dropped significantly, and the shelf life of the bacon was short. However, the samples of the present invention still showed a low total bacteria count and oxidation value at 120 days, and the sensory score remained at a high level, proving that the bacon process of the present invention has significant advantages in extending the shelf life.

[0237] Summary:

[0238] The comparison of the above three groups of experiments fully proves the superiority of the present invention in the production of bacon:

[0239] Flavor enhancement effect: The present invention significantly enhances the flavor level of bacon through the combination of three-stage fermentation and Chinese medicinal spices and cooking wine, showing a more complex and lasting aroma and taste.

[0240] Antibacterial and preservative effects: The synergistic effect of Chinese medicinal spices and cooking wine significantly inhibited the growth of harmful bacteria, delayed the corruption of bacon, and showed excellent antibacterial properties.

[0241] Shelf life extension effect: Through precise sterilization technology and refrigerated storage, the present invention effectively extends the shelf life of bacon, and can still maintain the flavor and quality of the bacon during the storage process.

[0242] 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 marinade based on a combination of Chinese medicinal spices, characterized in that: The marinade is composed of the following Chinese medicinal spices in percentage by weight: White cardamom 2%-5%, Star anise 3% - 7%, Cloves 1% - 3%, Cinnamon 3% - 6%, Bay leaves 2% - 4%, Fennel 1% - 3%, Pepper 0.5% - 2% Chinese medicinal cooking wine 5% to 20%.

2. The marinade based on the combination of Chinese medicinal spices according to claim 1, characterized in that: The Chinese medicinal cooking wine is based on white wine and is added with the following Chinese medicinal ingredients in percentage by weight: Astragalus 0.3% - 0.7%, Wolfberry 0.8% - 2%, Ginseng 0.1%-0.3%.

3. The marinade based on the combination of Chinese medicinal spices according to claim 1, characterized in that: The Chinese medicine and spices combination marinade is evenly applied to the surface of the bacon, and the marinating time is 24 to 72 hours; After marinating, use Chinese medicinal cooking wine to spray 0.5 to 2 liters of cooking wine for every 10 kilograms of bacon, and let it stand for 4 to 8 hours.

4. A process for making bacon with cooking wine, according to the marinade based on the combination of Chinese medicinal spices according to claims 1-3, characterized in that: The following steps are involved: (1) preparing the Chinese medicinal spice marinade and Chinese medicinal cooking wine according to claim 1 and claim 2; (2) applying the marinade evenly on the bacon and marinating for 48 hours at a temperature between 5° C. and 15° C.; (3) Spray Chinese medicinal cooking wine and let it stand for 4 to 6 hours to allow the bacon to fully absorb the cooking wine ingredients; (4) After pickling, the pickled meat is subjected to a three-stage fermentation, including primary fermentation, cooking wine fermentation, and low-temperature fermentation; (5) after fermentation, wood smoking is performed at a temperature of 60° C. to 70° C. for 48 hours; (6) After fumigation, sterilization and vacuum packaging are carried out.

5. The process for making bacon with cooking wine according to claim 4, characterized in that: The three-stage fermentation steps include: The first stage of fermentation: the ambient temperature is 20℃ to 25℃, the humidity is 65% to 75%, and the fermentation time is 72 hours; The second stage of fermentation: the ambient temperature is 15℃ to 18℃, the humidity is 60% to 65%, the fermentation time is 48 hours, and Chinese medicinal cooking wine is sprayed during the fermentation process; The third stage of fermentation: low-temperature fermentation, the temperature is controlled at 12℃ to 15℃, the humidity is 70% to 75%, and the fermentation time is 30 days.

6. The process for making bacon with cooking wine according to claim 4, characterized in that: During the pickling process, 3 to 5 kilograms of Chinese medicinal spices pickle are added to every 100 kilograms of bacon.

7. The process for making bacon with cooking wine according to claim 4, characterized in that: The wood smoking step includes using treated oak and apple wood for smoking, and the wood is treated at a low temperature to reduce the generation of harmful substances.

8. The process for making bacon with cooking wine according to claim 4, characterized in that: The sterilization treatment adopts ozone sterilization and ultraviolet sterilization to ensure that there are no harmful bacteria on the surface of the bacon.

9. The process for making bacon with cooking wine according to claim 4, characterized in that: The vacuum packaging adopts a multi-layer composite high barrier material to package the bacon, and after packaging, it is stored in an environment of 0°C to 4°C.

10. The process for making bacon with cooking wine according to claim 4, characterized in that: During the pickling and fermentation process of the bacon, an intelligent temperature and humidity control system is used, and the temperature and humidity are monitored in real time by sensors to ensure that the environmental conditions of the fermentation and pickling process are stable.

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